If you're not making Thanksgiving dinner, think about inviting friends and neighbors who are cooking the bird over for an informal brunch. Keep things simple by hosting it open house style: people can stop by at their convenience Thursday morning. Call, evite, or place a simple flyer in their mailbox.
Serve a delicious apple cheddar frittata with bacon twists on the side. For a lighter option, also offer plain yogurt with mix-ins like homemade granola, honey, and fresh fruit. For these scrumptious, simple brunch recipes, read more
8 large eggs plus 2 large egg whites
4 ounces white cheddar cheese, coarsely grated (1 cup)
Coarse salt and ground pepper
1 tablespoon butter
2 Gala apples, peeled, cored, and sliced lengthwise into 1/8-inch-thick pieces
- Preheat oven to 450 degrees, with rack set in top third.
- In a medium bowl, whisk together eggs, egg whites, and half the cheese; season with salt and pepper.
- In a medium cast-iron or nonstick ovenproof skillet, heat butter over medium. Add egg mixture; while it cooks, 1 to 2 minutes until edge is set, arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining cheese.
- Transfer skillet to oven. Bake until frittata is set in the center and cheese is browned, about 20 minutes.
- Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes.
- Cut into wedges, and serve.
12 slices bacon
- Preheat oven to 375 degrees F.
- Twist each slice of bacon into a tight spiral and thread each end onto 2 metal skewers, continue with the rest of the slices.
- Lay the skewers on the rack of a broiler pan.
- Bake the bacon in the middle of the oven for 15 minutes, or until crisp. Remove skewers and transfer with a slotted spatula to paper towels to drain.
2/3 cup whole almonds
2/3 cup pecans
1/3 cup roasted unsalted sunflower seeds
3 cups rolled oats
1 cup wheat germ
1/2 teaspoon cinnamon
1/4 cup honey
1/4 cup pure maple syrup
2 tablespoons molasses
2 tablespoons vegetable oil
1 1/2 cups raisins
- Preheat the oven to 275°.
- In a large bowl, toss the almonds with the pecans, sunflower seeds, oats, wheat germ and cinnamon.
- In a small saucepan, combine the honey, maple syrup, molasses and oil and warm over low heat. Add the mixture to the nuts and grains and toss thoroughly.
- Spread the granola on a large rim-med baking sheet and bake for about 40 minutes, stirring thoroughly every 10 minutes, until the grains and nuts are nicely toasted.
- Let the granola cool, then stir in the raisins.
Makes 7 cups.
Make ahead: once thoroughly cooled, the granola can be stored in an airtight container for up to 1 month.