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Come Party With Me: Thanksgiving Day Brunch — Menu



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



Apple Cheddar Frittata
From Everyday Food magazine

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

  1. Preheat oven to 450 degrees, with rack set in top third.
  2. In a medium bowl, whisk together eggs, egg whites, and half the cheese; season with salt and pepper.
  3. 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.
  4. Transfer skillet to oven. Bake until frittata is set in the center and cheese is browned, about 20 minutes.
  5. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes.
  6. Cut into wedges, and serve.

Serves 4.



Bacon Twists
From Sara Moulton

12 slices bacon

  1. Preheat oven to 375 degrees F.
  2. Twist each slice of bacon into a tight spiral and thread each end onto 2 metal skewers, continue with the rest of the slices.
  3. Lay the skewers on the rack of a broiler pan.
  4. 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.

Serves 4.



Granola
From Food & Wine magazine

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

  1. Preheat the oven to 275°.
  2. In a large bowl, toss the almonds with the pecans, sunflower seeds, oats, wheat germ and cinnamon.
  3. 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.
  4. 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.
  5. 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.

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