Thanksgiving means different things to different people. Some people know it as a day to head over to a relative's house, watch the parade or some football, and eat.
For others, there is a great deal more work involved. Cleaning the house, grocery shopping, and then tackling the tasks of prepping, cooking, serving and cleaning up after a large dinner, often for many people.
The last thing the designated cook wants to worry about is preparing another meal, especially right about the time the turkey needs to come out of the brine and get prepped for the oven.
Instead, here are a couple of easy, make ahead breakfast options, one savory, and one sweet (that uses many of the same ingredients as one of my favorite Thanksgiving desserts). Both can be finished up in the oven in less than an hour.
Bacon, Cheese, and Chile Strata
I won't lie, I am definitely more of a savory girl most of the time, especially when it comes to breakfast. This meaty, cheesy and spicy strata hits the spot, and makes a very easy and crowd pleasing breakfast for the Thanksgiving holiday.
The custard mixture, as well as the cheese and veggies can be prepped in advance and refrigerated overnight. The bacon, once cooked is fine at room temp overnight.
In the morning, just combine all ingredients according to the directions, and pop in the oven. Breakfast is served!
Ingredients:
2 tablespoons unsalted butter, softened, plus 2 tablespoons, melted
4 large eggs
3 cups heavy cream
1 cup whole milk
6 cups 1/2-inch cubes stale or toasted bread
1 cup shredded cheese of your choice (I like cheddar or an Alpine style)
1 pound bacon, cooked, drained, and chopped
2-3 mild green chilies, chopped ½ red onion, diced
Directions:
Preheat the oven to 350 degrees. Butter a 10 by 14-inch baking dish with the softened butter.
Whisk the eggs in a large bowl.
Whisk in the cream and milk.
In a second bowl, combine the bread, cheese, bacon, chilies, and onion; and mix well.
Add the egg and cream mixture, then mix in the melted butter. Let sit for 30 minutes so the bread will absorb the egg mixture.
Pour into the prepared dish. Bake until firm when pressed in the center, about 40 minutes. Cool on a wire rack, about 20 minutes.
Cranberry Pumpkin Breakfast Bread Pudding
For those who enjoy a sweeter start to the day, try this this cranberry pumpkin breakfast bread pudding. It's simple, can be prepped ahead, and uses several ingredients you'll already have on hand for preparing Thanksgiving dinner.
Ingredients:
2 tablespoons unsalted butter, softened, plus 2 tablespoons, melted
4 large eggs
3 ½ cups heavy cream
1 cup whole milk
1 ½ cups pumpkin puree 1 cup packed light brown sugar
1 cup quick-cook rolled oats
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon Madagascar bourbon vanilla extract
6 cups 1/2-inch cubes stale or toasted bread
½ teaspoon kosher salt
1 cup cranberries, rinsed and sorted
2 cups water
½ cup granulated sugar
Directions:
Preheat the oven to 350 degrees. Butter a 10 by 14-inch baking dish with the softened butter.
Whisk the eggs in a large bowl.
Whisk in the cream, the milk, pumpkin, brown sugar, vanilla, and spices.
Stir in the oats. Add the bread and stir well, then mix in the melted butter. Let sit for 30 minutes so the bread will absorb the egg mixture, and the oats will soften.
Meanwhile, bring the 2 cups of water to a boil, and dissolve the granulated sugar. Add the cranberries. Reduce the heat, and simmer the cranberries until soft, about 30 minutes. Drain and discard the liquid.
Stir the cranberries and salt into the bread mixture.
Pour into the prepared dish. Bake until firm when pressed in the center, about 40 minutes. Cool on a wire rack, about 20 minutes.