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Christmas Breakfast Recipes

PICT0640Our family enjoys the same Christmas breakfast each year, Pecan Cinnamon Rolls, Turkey sausage (recipe below) and Holiday Scramble after the “stockings are opened”. This is so easy I don’t do day-before-preparations.

This year we will have Christmas breakfast at my daughter’s so I’ll let you know what we decide to have.  My guess is she will stick with tradition.

The trick to getting breakfast ready quickly is doing the preparations the day before and refrigerating the cinnamon rolls or breakfast casseroles. There are two recipes for make-ahead Christmas Breakfast casseroles that your family may enjoy, especially if you are serving extra guests. All the recipes are below.

HOLIDAY SCRAMBLE
From
Breakfasts by Sue Gregg, p. 229, reprinted by permission
Make the usual scrambled eggs special with this simple recipe.

2-3 servings – double or triple as needed

4 large eggs, beaten until light
1/2 tsp. salt
1/2 tsp. thyme leaves
1/4 tsp. dry mustard
1/4 cup sour cream
1/4 cup Parmesan cheese
1/4 cup chopped green pepper
1 TB chopped onion, optional

2 TB pimiento, chopped

2. Scramble in: 1 TB butter

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Virginia’s Egg Scramble 8-10 servings  (It’s really good for a do-ahead!)

From Breakfasts by Sue Gregg , p. 228

AMOUNT: 9 X 12 GLASS OR PYREX PAN
BAKE: 325 – 45 -65 Minutes

1. Prepare Cheese Sauce. Blend butter and flour; stir in remaining ingredients: cook and stir until thickened over medium heat:

2 TB melted unsalted butter
2 TB flour (whole wheat pastry preferred)
1 1/2 C. lowfat milk
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 tsp. worcestershire sauce

2. Stir in cheese to melt:

1 Cup firmly packed grated cheddar cheese

3. Prepare Toasted Bread Crumb Mixture. Mix together:
1 cup toasted whole grain bread crumbs
1 1/2 TB melted unsalted butter.

4. Grease or spray baking pan.

5. Prepare Scrambled eggs. Combine eggs, onion, and mushrooms; scramble in butter until lightly done:

12 extra large eggs, beaten
1/4 cup chopped green onion
and or 2 oz. can diced jalapeno or green chiles
1 C. fresh mushrooms, diced
3 TB melted unsalted butter

6. Cover bottom of pan with cooked egg mixture. Spread Cheese Sauce over top; top with Toasted Bread Crumb Mixture.

Garnish with paprika and minced parsley. (optional)

7. Refrigerate until ready to bake. Bake at 325 degrees for 45-60 minutes.

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TURKEY SAUSAGE
A great and tasty alternative to bacon and pork sausage, ground turkey contains 1/4 the fat of pork sausage and less than half the calories, and 1/5 the fat of bacon with less than 1/3 the calories. Many guests cannot believe they are eating turkey when they are served this recipe!

AMOUNT: 12 patties (serves 6)

1. Mix together thoroughly with a fork:

1 lb ground turkey
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. sage
1/2 tsp. thyme
1/8 tsp. cayenne pepper

2. Shape into 12 small patties. Fry in ungreased skillet or bake at 350� for 10 to 15 minutes in a shallow pan until done. Do not overcook or patties will become tough. Oven baking produces juicier patties and is easier when feeding a crowd.

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MARILYN’S FAMOUS PECAN CINNAMON BUNS

If you would like to have hot-out-of-the-oven rolls without getting up at 4:00 a.m., prepare the rolls a day ahead. Place the shaped rolls on the maple glaze and raise them overnight in the refrigerator (instead of a warm place), keeping them carefully covered with plastic wrap. In the morning, the dough should have doubled and be ready to bake. Voila! Fresh bread in minutes and you didn’t even get up at 4:00 a.m. to do it! This recipe is extra delicious and healthy as it contains maple syrup for sweetening instead of sugar or honey. A fabulous gift to a new mom or new neighbors, or just for being friends.

2 cups warm water (120F)
2TB
SAF Instant Yeast
1/2 cup dry milk powder
1/2 cup oil or butter
1/3 cup honey
3 large eggs
1 TB Salt
6-8 cups
freshly milled whole wheat flour
1/4 cup
Vital Gluten

Caramel Topping:
1/2 cup butter
1-1/2 cup maple syrup
1-1/2 cup chopped or whole pecans

Cinnamon Roll Mixture:
1 cup Sucanat, (SUgar CAne NAtural) or brown sugar
1 TB + 1 tsp. cinnamon
1/4 cup butter, melted

Combine yeast, dry milk powder, vital gluten, and flour in a large mixer bowl. Add water, oil, and honey. Mix well for 1-2 minutes. Turn off mixer, cover the bowl and let dough sponge for 10-15 minutes. Add eggs and salt. Turn on the mixer; add additional flour, one cup at a time, until the dough begins to clean the sides of the bowl. Knead for only 5 minutes and keep the dough very soft and manageable. (Stiff dough will will produce heavy, dry rolls.) If the dough becomes stiff while kneading, drizzle additional water as you knead.

To prepare sticky buns, melt butter and syrup and add the pecans. Divide this mixture evenly into the bottom of two – 9×13 baking pans. Divide the bread dough into two equal portions. Roll into a 20×28 inch rectangle. Spread 2 TB of melted butter over the rectangle of dough. Sprinkle with half the SUCANAT/cinnamon mixture. Roll up into a “jelly roll”, seal the seam, and cut into 1-1 1/2 inch thick pieces with dental floss. This will yield 12-15 rolls.

Place the rolls into the prepared pans. Repeat this process with the remaining dough. Let the rolls raise in a warm area until doubled (approximately 30-60 minutes). Bake at 350 degrees for 30-35 minutes or till well-browned. Remove from the oven and let stand in the pan for 5 minutes. Turn out of the pan to cool onto a rack placed over a jelly roll pan (to catch the drippings and simplify cleanup). ENJOY!

Baked French Toast Casserole (make ahead)

1 loaf French Bread – slice 1 1/2-2 inches thick
Place bread slices in a 13X9 buttered pan close together.

6 large eggs
1 1/2 cup milk
1 cup milk, half/half or cream
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg

Mix together and pour over bread. Cover with foil and put in refrigerator overnight.

Topping:

1/4 cups soft butter
1/2 cup brown sugar
1/2 cup chopped nuts – optional
1 Tbsp light corn syrup

Combine topping ingredients and sprinkle over entire casserole dish. Bake for 40 minutes at 350 degrees or until puffed and golden. Serve with maple syrup and butter.

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