If you want to save time over this Holiday Season, you have to watch Chef Jenn’s Make-Ahead Christmas Brunch ideas on WREG Live@9

Available online 24/7 – Click to watch! http://wreg.com/2013/12/02/make-ahead-christmas-brunch/

The full recipes and directions for each dish are here:

Mini Quiches
(makes 18 small quiches)

18 small tart shells
7 large eggs
1.5 cups half&half
1/2 tsp. salt
1/8 tsp. white pepper

Diced ham
Swiss cheese
Cheddar cheese
Caramelized onions

Preheat oven to 375 degrees. Mix eggs, half&half, salt and pepper.
Place desired veggies, cheeses or meats in bottom of tart shells. Pour egg mixture on top, filling tart shell completely. Bake for 20-25 minutes or until egg is set and the tart shell is golden.

Once cooled quiches may be wrapped and frozen. To reheat simply place on a cookie sheet at 350 until warm.

Spinach & Artichoke Casserole
(serves 10)

4 blocks frozen spinach
2 cans quartered artichoke hearts, drained and chopped
1 T butter
1 cup diced onion
8 oz cream cheese
1 cup parmesan
1 cup Mozzerella
1/2 cup cream
4 T butter
1/2 tsp. hot sauce
1/2 tsp. garlic powder
1/2 cup buttered bread crumbs
Salt and Pepper to taste

Saute onion in 1 T butter until soft. Place in a large mixing bowl. Add artichoke hearts, cream cheese, Parmesan, Mozzerella, cream, butter hot sauce and garlic powder. Mix well. Cook spinach according to package directions. Drain well and add to mixing bowl. Season with salt and pepper. Place in a greased, 1.5-2 quart mixing bowl. Top with buttered bread crumbs. Bake at 350 until hot. If freezing allow to cool then cover and refrigerate. Once casserole is cool place in freezer. To reheat defrost in refrigerator overnight. Reheat in a 350 degree oven covered for 20 minutes then uncover and continue cooking until hot. 30-40 minutes total cooking time.

Shrimp & Grits

(serves 10)

1.5 cups stone ground grits, cooked according to directions
and seasoned well
2 lbs raw shrimp, peeled and deveined
1 lb Andouille sausage, diced
1 cup diced bell pepper
1 cup diced onion
3/4 cup diced celery
1 T freshly chopped thyme or 1/3 tsp. dried thyme
cayenne to taste
2 tsp Worcestershire
juice from 1/2 lemon
1/3 cup flour
1/3 cup butter
4 T butter
1 T vegetable oil
1 cup chicken stock (if needed)

Cook grits according to instructions. Pour into a greased, 9×13 casserole while still hot.

Heat oil in a large skillet on medium-low heat. Add sausage, bell pepper, onion, celery, garlic and thyme. Cook slowly until veggies are soft. Add shrimp and cook until just pink. Add the Worcestershire, 4 T butter and lemon juice. Remove from heat but keep warm. Meanwhile melt 1/3 cup butter in a small pan. Add flour and whisk on medium heat. Continue whisking until roux is the color of milk chocolate. Place shrimp mixture back on low heat and pour roux over mixture. Mix well and bring to a slow boil. If mixture is too thick add stock. Season with salt, pepper, and cayenne.

If serving immediately keep casserole warm in a 350 degree oven. Otherwise allow casserole to cool then cover and refrigerate. Once cold casserole may be frozen for up to 3 months. To reheat defrost overnight in refrigerator then reheat casserole covered at 325 degrees for 45min-1hr.