Holiday Brunch Board

As the candied bacon and frittata muffins bake, whip up a colorful fruit and yogurt parfait, then serve everything grazing-style alongside warm scones and honey butter. A festive brunch spread has never been easier!

What You Get

Honey butter 

Bacon (see note below) 

Brussels sprouts

Chives 

Sliced cremini mushrooms 

Eggs

Grated Parmesan cheese 

Orange

Persimmon

Asian pear

Pomegranate seeds

Vanilla yogurt 

Pumpkin flax granola 

Scones 

What You'll Need

Brown sugar

Salt and freshly ground pepper

Ground cayenne (optional)

Olive oil

Makes 6 to 8 servings

45 minutes active time

1 hour total time

Step 1

Preheat the oven to 350°F and arrange two racks to divide the oven into thirds. Line 2 sheet pans with foil. Set out the honey butter to let it come to room temperature.

Step 2

In a large bowl, stir together ⅓ cup firmly packed brown sugar, 1 teaspoon black pepper, and 1 teaspoon cayenne, if you want a kick. Separate the bacon slices, add them to the bowl, and toss to coat. Arrange the coated bacon on the prepared pans and sprinkle with any remaining brown sugar mixture. Bake until the bacon is deeply caramelized, flipping once halfway through, 35 to 40 minutes. ​​Transfer the bacon to a serving platter.

Step 3

Raise the oven temperature to 400°F. Grease a 12-cup standard muffin pan with olive oil, or line with paper baking cups, if you have any on hand. Trim and slice the brussels sprouts crosswise until you have 3 cups. Chop 2 tablespoons of chives.

Step 4

In a large frying pan over medium-high heat, warm 2 tablespoons olive oil. Add the mushrooms and sauté, stirring occasionally, until browned and softened, 10 minutes. Add another tablespoon olive oil, along with the brussels sprouts, and cook until tender, 5 minutes more. Season to taste with salt and pepper. Divide the mixture between the cups in the prepared muffin pan.

Step 5

Crack 8 eggs into a large bowl, add ¼ cup Parmesan, the chopped chives, ½ teaspoon salt, and a generous grind of pepper, and whisk until combined. Pour the egg mixture into the cups of the muffin pan. Sprinkle with the remaining Parmesan (1 teaspoon per muffin). Bake on the upper rack until the frittata muffins are puffed and the eggs are set, 10 to 15 minutes. Let cool slightly in the pan before turning out.  

Step 6

Meanwhile, cut off the top and bottom from the orange, then trim away the white pith and peel, starting from the top and following the curve of the fruit. Chop the orange and discard any seeds. Chop one persimmon and one Asian pear, reserving the rest for another use. In a bowl, combine the cut fruit with the pomegranate seeds. Spoon the yogurt into a wide, shallow serving bowl, then top with the fruit mixture. Pour the granola into another bowl to serve alongside. 

Step 7

Just before serving, pop the scones in the oven to warm through, if you like. 

Step 8

To serve, pile the frittata muffins onto a platter, and serve alongside the bacon, yogurt parfait, and scones, with honey butter on the side for slathering.

Contains: milk, eggs, wheat, soy.

Note: The bacon may arrive frozen for freshness. Store in the refrigerator to defrost overnight.