Brunch is better than ever this week with tasty tidings like our Ultimate Holiday Breakfast Sandwich! Think of this brand new creation from H-E-B Cooking Connection as a hot ‘n hearty breakfast panini or Texas Cubano. It’s a hefty portion for one person, but then again some folks crave a big breakfast!
Chef Belinda of Cooking Connection guides us through the entire process, start to finish, in our short video above. Would you believe this stick-to-your-ribs sandwich can take as little as 10 minutes to prepare? All with just a few seasonal ingredients you can find at your local store. That includes H-E-B’s Cranberry Pork Sausage (very popular!), traditional ham off the bone, Provolone & Swiss cheeses, plus Robert’s Reserve Gluten Free Cran Razz Sauce…
Side note – try adding the Cran Razz to any pancake or waffle batter as well as maple syrup. Heck, just the seasonal sauce on a biscuit or English Muffin alone is another effortless holiday breakfast idea!
Break out the good dinnerware (something with a history, story or meaning behind it) and elevate brunch for a full house this week with some easy truffled scrambled eggs, paired with a nice sparkling in this Anna Codorníu from Spain:
More Holiday Brunch Favorites:
Prepare the batter on these whole wheat pancakes just before cooking for the freshest, fluffiest cakes! Served with a scratch made Strawberry-Maple Syrup from Celebrity Chef Curtis Stone.
Chicken and Waffles
Powdered sugar and fresh strawberries lend an ‘Xmas’ twist to this already classic brunch combination from The Breakfast Club in Midtown (Houston).
Courtesy of Jerry and Tina Wolsborn – owners of the Inn at Occidental in Sonoma, CA.
Gluten Free from Blackbird Bakery in Austin, TX. Made with Vietnamese (Saigon) Cinnamon. We also have BB’s variation for Sticky Buns!
Doughy and immensely cheesy! Stuffed with chunks of Mozzarella and brushed with olive oil.
Bloody Mary Mix
Add your favorite vodka, olives and more to this delicious mix from Charlie Bird in New York City…
A brunch staple in New Orleans; bourbon-based w/ dark rum and milk, dusted in nutmeg.