6 minute read
In the Kitchen: Christmas Breakfast
What Will Your Kids Eat
Christmas Morning?
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Have you given any thought to what your family will eat Christmas morning? If you’re like most people, a Christmas breakfast plan may never make it to your “to do” list ... especially if you’re cooking for a houseful of people for an early afternoon feast. If you’re lucky, an unceremonious bowl of cereal is the usual fare. And by the time your Christmas turkey rolls out of the oven, your family is starving, cranky and running only on Santa cookies and adrenaline. This year, with a little planning, you can make an easy and hearty breakfast that will keep your family going until the “big” meal. These recipes can be made ahead on Christmas Eve (okay, you’re busy enough on the 24th, but these are quick!), refrigerated and quickly prepared on Christmas morning.
By Marcia Passos-Duffy
Yankee French Toast Soufflé 1 loaf day-old French bread 1-2 tablespoons butter, soft 4 eggs 2 egg yolks 3 cups whole milk 1 cup whipping cream ½ cup sugar 1 teaspoon vanilla extract
Cut French bread into 1-inch pieces and butter each side. Squeeze slices (fitting tightly) into greased 9 x 13 casserole pan. In a separate bowl, beat eggs and egg yolks. Add milk, cream, sugar and vanilla extract. Pour over bread.
Serves 8-10.
Make Ahead Oatmeal for a Family For the ultimate comfort food try this make-ahead versions of an old favorites:
5 cups rolled oats 2 ½ cups milk 4 eggs ½ cup honey 1 tablespoon baking powder 1 teaspoon cinnamon 1 pinch salt 1 cup raisins or currants 1 teaspoon all spice Sugar and cinnamon to taste
Mix together all ingredients except sugar and cinnamon in a large bowl and pour into an ungreased 9 x 13 casserole pan. Cover and refrigerate overnight.
In the morning, bake at 350°F for 30 minutes or until lightly browned. Sprinkle top with sugar and cinnamon before serving.
Serves 8 – 10. Apple Cobbler in a Crockpot 4 medium apples, peeled and sliced ¼ cup honey 1 teaspoon cinnamon 1 tablespoons butter, melted 2 cups granola Pinch of salt
Put apples in a crock-pot. Mix in remaining ingredients. Cover and turn on crockpot to “low” and leave on overnight (about 8 hours). Serve topped with whipped cream.
Serves 4-6.
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Versatile Baked Eggs Breakfast One loaf French or Italian bread ½ cup chopped onions 1 cup chopped cubed ham (can be omitted for a vegetarian dish) 1 cup grated cheddar cheese 10 eggs 3 cups milk ½ teaspoon dry mustard Salt and pepper to taste 1 cup of one of the following: spinach or mushroom, or zucchini or broccoli (or whatever vegetable you have in your refrigerator) cut into small pieces. 1 dash of Tabasco sauce One pinch of crushed pepper flakes
Topping: ¼ cup sour cream, Parmesan cheese
Tear bread into small pieces (about 1 inch). Layer bread pieces in a greased 9 x 13 pan, loosely packed. Sprinkle onions, ham, cheese, and other vegetables you choose to use. In a separate bowl, beat eggs, milk, mustard, Tabasco, pepper flakes until frothy. Pour mixture over bread mixture and cover with aluminum foil. Refrigerate overnight. In the morning, let stand at room temperature for ½ hour. Bake with aluminum foil still on the top of the pan in preheated 350°F oven for 45 minutes until eggs are almost set. Remove from oven and remove foil.
Spread a thin layer of sour cream (about ¼ cup) on top of casserole and sprinkle Parmesan cheese on top. Return to oven, uncovered, and bake for another 15 minutes or until browned. Serves 8-10.
Holiday Eggnog French Toast For a quick on-the-spot French toast using ingredients you’re sure to have on hand Christmas morning, try this Holiday Eggnog French Toast.
1-1/2 cups of eggnog 1/2 teaspoon nutmeg
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½ loaf whole wheat or white bread. Confectioner’s sugar (optional) Fresh strawberries (optional) Oil spray to prevent sticking
Mix together eggnog and nutmeg. Dip bread in mixture and cook on a hot griddle or frying pan greased with pan spray. Sprinkle with confectionery sugar and top with fresh strawberries. Serve with warm maple syrup. Serves 6-8.
Farmer’s Breakfast Casserole 3 cups frozen shredded hash browns, 24 oz. bag 3/4 cups Monterey jack cheese, shredded 3/4 cups cheddar cheese, shredded 1 cup ham, or Canadian-style bacon, diced 1/2 cup green onions, sliced 4 eggs, beaten 12 oz evaporated milk, canned 1/8-teaspoon salt
Make ahead (day before): Grease a 2-quart square baking dish. Spread the potatoes evenly in the bottom of the dish. Sprinkle with cheeses, ham, salsa and green onions.
Combine the eggs, milk, pepper, and salt and pour over the potato mixture in dish. Cover and refrigerate.
To serve, bake, uncovered at 350°F for 40 to 45 or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Optional, add extra shredded cheese to the top during the last 15 minutes of baking. Serves 6.
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Marcia Passos-Duffy is the publisher & editor of atHome Magazine.
