Both first-time and experienced hosts know holiday entertaining is about more than serving one large feast for family and friends. This season, think outside the dinner table and incorporate tasty brunch dishes into your holiday planning to help keep guests satisfied morning, noon and night. Recipes courtesy of Smithfield.com/HolidayHub.

Rosemary sausage rolls

Preparation time: 10 minutes
Cook time: 15 minutes
Servings: 20 biscuits
500g sausage mince
2 tsp finely chopped rosemary leaves, plus sprigs for garnish (optional)
½ tsp freshly ground black pepper
1 egg
1 tsp water
680g savoury dough

Heat oven to 200°C. In a bowl, unpack the sausage mince and lightly mix with the rosemary and pepper. Divide into 20 pieces, rolling into little balls; refrigerate until needed.

In a small bowl, whisk the egg and water until frothy. Remove dough from packaging, divide into 20 pieces and carefully dimple centres with thumbs. Insert sausage balls in the centre and place biscuits close together on lightly sprayed or greased cookie sheet.

Brush the exposed biscuit dough with egg wash and top with rosemary sprigs, if desired. Bake for 12 to 15 minutes or until the dough is golden and the sausage is cooked through. Serve warm.

Bacon lattice breakfast tartwith spinach and mushrooms

Preparation time: 20 minutes
Cook time: 45 minutes
Servings: 4
6 slices thick-cut bacon, any flavour
1 cup sliced cremini or button mushrooms
3 cups lightly packed baby spinach
1 refrigerated prepared pie crust
6 large eggs
1 cup, half and half
¼ cup grated Parmesan cheese
½ tsp salt
¼ tsp freshly ground black pepper

Heat oven to 180°C. In a skillet, cook bacon over medium heat for five to six minutes or until slightly rendered and beginning to curl. Remove the bacon from the pan and drain on paper towels until cool enough to handle. Drain all but one tablespoon fat from the pan and cook the mushrooms over high heat for four to five minutes, or until softened and any moisture in pan has evaporated, stirring occasionally. Add spinach leaves and cook for one minute or until just wilted.

Line a 22cm pie plate with pie crust, working crust up sides with fingers; refrigerate until needed. In a bowl, lightly whisk the eggs and stir in half and half, Parmesan, salt and pepper; set aside.

Add the mushrooms and spinach to the egg mixture and stir to combine. Pour into the pie crust and bake for 20 to 25 minutes or until the eggs begin to set. Increase the oven temperature to 200°C. Arrange the bacon loosely in woven lattice form on top of the pie and return to the oven. Bake for 18 to 20 minutes or until the bacon begins to crisp and the crust is golden brown.

Allow to cool on a wire rack for 10 to 15 minutes before serving.

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