How to Make Brunch Out of Holiday Leftovers

All of these items can be made using the usual leftovers from a Holiday Dinner. Don't spend extra money at the grocery store; a great gourmet brunch is right in your fridge. It's quick and easy too, so you can sleep in and still impress your family and guests. Try this great Brunch Menu made from Holiday Meal Leftovers: Cranberry Sauce Bellinis, Ham and Pineapple Skewers, Sweet Potato and Cream Cheese Turnovers, Savory Breakfast Quiche and Leftover Pie Parfaits.

Difficulty: Moderate

Instructions

Things You'll Need:

• 2 bottles Chanpagne or sparkiling wine (Nothing too dry)
• 2 cups Leftover cranberry sauce
• 1 Large sweet potato
• 1 pkg. Refrigerated bisquit dough or pastry creations sheet
• 1/2 cup Cream cheese
• 1 tbsp Brown sugar
• 1 tbsp Butter
• 1/2 tsp Pumpkin pie spice
• 1 beaten egg
• Leftover Pie
• Whipped Cream
• Leftover Ham
• Pineapple Chunks
• Leftover Stuffing
• Scrambled Eggs Mix

1. For Cranberry Sauce Bellinis, puree leftover cranberry sauce and pour 1/4 cup into 8 champagne glasses. Top off with champagne.

2. For the Sweet Potato and Cream Cheese Turnovers: This is a great way to utilize leftover sweet potatoes and it goes a long way! Peel potatoes and cut into small chunks. Put in a pot of cold water and bring to a boil. Boil until tender then drain. Add butter, sugar and spices and mash. Unroll pastry sheet and cut into 8 square pieces. If using bisquit dough, cut the biscuits in half seperating top and bottom and roll them out to 1/4 inch thick. In the center of the squares, place a small amount of cream cheese and top with a teaspoon of sweet potato mix. Fold dough over to create a triangle. Cut the edges with a pizza cutter. Brush top of pasty with beaten egg. Place on an ungreased sheet pan and bake at 325 degrees until golden brown, ten to twelve minutes. Note: You can also make these turnovers with leftover cranberry sauce.

3. 
   Pineapple Skewers and Quiche

   For the Ham and Pineapple Skewers, cut leftover ham into medium sized dice and put on toothpicks with canned pineapple chunks.

4. For the Quiche, heavily grease the insides of a muffin pan. Add a spoonfull of leftover stuffing to the bottom of the pan. Make scambled eggs by mixing eggs and milk. Mix the eggs and milk and pour over the stuffing in the muffin pan. Leave a bit of space at the top because the eggs will rise. Fill empty muffin spaces with water. Spray aluminum foil with non stick spray and cover muffin pan. Bake in the oven at 350 degrees for 45 minutes to one hour. Serve with leftover cranberry sauce.

5. For the Pie Parfaits, use any leftover pie to make these great desserts! Just scoop the pie into champagne glasses and layer with the crust. Add a little whipped cream to the top for a special treat.