The Best Breakfast Casserole and Cocktail for the Holidays from Macy’s Culinary Council Cookbook

This holiday season, Macy’s team of celebrated chefs are sharing their favorite recipes in “The Macy’s Culinary Council Thanksgiving & Holiday Cookbook”. Filled with pages of delicious photographs and entertaining tips, the cookbook contains recipes from each of the 13 Macy’s Culinary Council chefs, including Cat Cora, Todd English, Emeril Lagasse and Wolfgang Puck. It’s great for the holidays, but the recipes can be used all year long, anytime you entertain. It’s brimming with fabulous recipes that will wow your guests and make you family feel special.  It also makes a perfect gift for the cooks and foodies in your life.

It’s available for $24.95 at select Macy’s stores and at>

We were pleased to receive a copy of this beautiful cookbook and try out two recipes. With brunch as one of our featured hot holiday trends this year, we selected Emeril’s Breakfast Casserole recipe.  We love that this dish can be prepared the day before your party.   Just pop it in the oven right before guests arrive, and a delicious aroma will fill your home so your guests know right away that you cooked something special just for them.  Christmas morning is another perfect opportunity to serve this delicious one-dish wonder. We also had to try Emeril’s Sparkling Prosecco Cocktail.



Emeril Lagasse’s Breakfast Casserole with Broccoli, Ham, and Cheese


  • Nonstick cooking spray
  • 1 ¼ teaspoons salt, plus more to season
  • 6 cups broccoli florets (from about 2 pounds broccoli heads)
  • 1 tablespoon olive oil
  • 1 ½ cups finely chopped onions
  • 1 ¼ cups (about 8 ounces) finely chopped ham
  • 3 cups shredded Cheddar cheese
  • 8 cups cubed crusty bread such as French or Italian (1-inch cubes)
  • 8 large eggs, lightly beaten
  • 3 cups half-and-half
  • 2 tablespoons minced fresh chives or scallions (white and tender green parts)
  • 1 ¼ teaspoons sweet paprika
  • ¼ teaspoon cayenne pepper
  • ¾ cup grated Parmesan cheese


  • To assemble the casserole: Spray a 9-by-13-inch baking dish with nonstick spray. Fill a large pot three-fourths full of water and bring to a boil over high heat. Meanwhile, prepare an ice bath. Season the water with salt, add the broccoli florets, and blanch until bright green and barely tender, about 1 minute. Using a skimmer, transfer the broccoli to the ice bath to halt the cooking. When the broccoli is fully chilled, drain well, pat dry with paper towels, and set aside.
  • In a small sauté pan, heat the olive oil over medium-high heat. Add the onions and a couple of pinches of salt and cook, stirring occasionally, until the onions are soft, about 4 minutes. Remove from the heat and set aside to cool.
  • In a large bowl, combine the broccoli, cooled onions, ham, Cheddar cheese, and bread cubes. Toss gently to combine, then transfer to the prepared baking dish, spreading the mixture in an even layer.
  • Using the same bowl, whisk together the eggs, half-and-half, chives, 1 ¼ teaspoons salt, paprika, and cayenne pepper until thoroughly mixed. Pour over the broccoli mixture. Cover with plastic wrap and store in the refrigerator for at least 4 hours or up to overnight. About 30 minutes before baking, remove the casserole from the refrigerator and allow to come to room temperature.
  • To bake the casserole: Preheat the oven to 375° F. Remove the plastic wrap from the baking dish and cover the dish with aluminum foil. Place in the oven and bake for 45 minutes. Remove the foil and sprinkle the Parmesan cheese evenly over the top. Return the casserole, uncovered, to the oven, and continue baking until the top is golden brown and puffed and the casserole is cooked through when tested with a knife, about 15 minutes longer.
  • Transfer the casserole to a rack and let rest for 10 to 15 minutes before serving. Cut into squares to serve.

Serves 6 – 8

Eizabeth’s Notes:

Here are a few tips to make your shopping and prep a little easier:

  • Have the deli slice 1 thick slice of ham (approx. 8 oz.), then simply dice it up.
  • I purchased one large French baquette and cut it into 1 inch slices and then cubed it, yielding approx. 8 cups of cubed bread.
  • I purchased an 8 oz. block of Cheddar cheese and grated into 3 cups.
  • 1 quart of half-and-half is 4 cups, 1 pint is only 2 cups, so you’ll need to purchase the quart.
  • I cut, sliced and diced all the ingredients first and then simply assembled casserole according to the directions.
  • For ideas and inspirations on decorating for your brunch, go >



During the holiday season, there’s a lot of toasting going on and sharing of holiday cheer, so make sure you have a festive and fun drink ready for all your guests.

As you know, one of our favorite cocktails for the holidays is a Sgroppino. Well, while perusing Macy’s Culinary Council’s new holiday cookbook, we of course took notice of their Sparkling Prosecco Cocktail, they swap the vodka for Grand Marnier or another fruity liqueur and suggest some fun flavors of sorbet – yum!

Sparkling Prosecco Cocktail


  • About 1 cup mango, orange, grapefruit, or raspberry sorbet
  • ½ cup liqueur such as Chambord, Grand Marnier, or framboise
  • 1 (750-ml) bottle Prosecco or other sparkling wine


Using a very small ice-cream scoop or a tablespoon, place 1 scoop of sorbet into the bottom of each of 8 Champagne flutes. Add1 tablespoon of the liqueur to each glass, then fill the glasses with the Prosecco, dividing it evenly. Serve right away.

Serves 8

Considerate Entertaining is important all year long but especially at the holidays, so we got to thinking about guests who enjoy a non-alcoholic beverage, but would still love (and deserve) a festive drink. Here’s Elizabeth’s easy, elegant and enjoyable mocktail that can be served as an alternative to the Sparkling Prosecco Cocktail (no one will be able to tell the difference!)

Elizabeth’s Merry Mocktail


  • 1 pint raspberry sorbet
  • 1 750 ml bottle sparkling cider


  • Using a 1 ½” melon baller/ice cream scoop, place a scoop of sorbet in the bottom of each glass. Fill each glass ¾ with sparkling cider.

Serves 8


Disclosure: These recipes were posted with the permission of The Macy’s Culinary Council. We received compensation and  a free copy of the “The Macy’s Culinary Council Thanksgiving & Holiday Cookbook” to review.  The ideas, tips and opinions in this post are expressly our own.

6 Responses to The Best Breakfast Casserole and Cocktail for the Holidays from Macy’s Culinary Council Cookbook

  1. […] I served up BLTA sandwiches ( BLT w/ avacado) , Turkey with brie and avacado as well as homemade donuts with caramel dipping sauce and chocolate cherry mini-cakes.  We all toasted the Birthday girls with Elizabeth’s Merry Mocktail! […]

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  2. Love your post! Thanks for working with Everywhere!! I think all the cocktails in the cookbook look really yummy. Looking forward to trying the breakfast casserole this coming weekend!

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