Christmas Breakfast

Do you have a family favorite Christmas morning breakfast?  I have found that so many families have different traditions and likes when it comes to breakfast food.  A few of my Instagram friends and I recently did a “Christmas Breakfast Swap” and we each shared a fun, favorite, and easy breakfast for Christmas morning.  I’ve decided to bring the swap to you!  All of these fabulous ladies have agreed to allow me to share their recipe and photos here for you to enjoy!  I hope you find a yummy breakfast recipe to make your Christmas morning even better!  Let’s get this recipe swap started!

Christmas Morning Casserole (Overnight refrigerator casserole)

This is a long time family favorite at our home.  This casserole can be whipped up in no time and put in the fridge over night.  Christmas morning, you just pre-heat your oven and pop it in.  It bakes while you enjoy gift opening with your family.  Here’s the recipe:

Christmas Morning Casserole

1 bag cooked sausage

1/2 white onion, chopped

1 green pepper, chopped

1 dozen eggs

salt/pepper to taste

garlic powder to taste

1/2 cup milk

2 cups Colby jack cheese, shredded

1 bag frozen shredded hashbrowns

In a large bowl, whisk 12 eggs, add salt, pepper & garlic.  Add onion, bell pepper, 1 cup cheese, milk mix well.  Add hashbrowns and stir until mixed completely.  Pourinto a greased baking dish and spread 1 cup cheese on top.  Cover with foil and refrigerate up to 24 hours.  Preheat oven to 350* and removefoil.  Bake for 45 minutes to anhour.  Let set for 10-15 minutes before serving. 

This recipe provided by @paisley_pearhttp://www.instagram.com/paisley_pear

PANCAKE BAKE

Pancake:

6 large eggs (about 10.5 ounces)

1 cup milk (I use 2%)

1/2 teaspoon vanilla extract

1 cup (5 ounces) all-purpose or white whole wheat flour

1/4 teaspoon salt

Syrup:

1 cup granulated sugar

1/2 cup buttermilk

1/2 cup (8 tablespoons) butter

1 teaspoon vanilla extract

1 teaspoon baking soda

Put two tablespoons butter in a glass 9×13 baking dish and pop the pan in the oven while it pre-heats (if it takes a while to mix up the batter, keep an eye on the butter so it doesn’t burn; remove when butter is melted).

Combine the eggs, milk and vanilla in a blender and process on low speed until smooth, 10-20 seconds (can also combine the ingredients in a bowl and use an electric hand mixer).  Add the flour and salt and blend until just combined.

Take the pre-heated, buttered pan out of the oven and swirl the butter to coat the bottom of the pan.  Pour the batter into the dish and immediately return to the oven.  Bake for 20 minutes until the pancake is puffy and lightly browned on the bottom and edges.  

Serve immediately with jam, butter syrup, maple syrup or whatever your heart desires.

For the butter syrup, in a larger than you think saucepan (it will foam and triple in volume at the end) combine the sugar, buttermilk and butter and bring to a boil, stirring often.  Reduce heat stir in vanilla and baking soda until well combined.  Serve warm over pancakes.

Thank you for your recipe & photo Renee @dugansgirls  http://www.instagram.com/dugansgirls

MONKEY BREAD

3 (12oz packages refrigerated biscuits

1 cup white sugar

2 teaspoons cinnamon

1/2 cup butter

1 cup packed brown sugar

1/2 cup chopped walnuts

1/2 cup raisins

Preheat oven to 350*.  Grease a 9 or 10″ tube/bundt pan.

Mix white sugar and cinnamon in a Ziploc bag.  Cut biscuits into quarters and shake 6-8 pieces of biscuit at a time in the sugar cinnamon mix.  Arrange pieces in bottom of prepared pan.  Continue until all biscuits are coated and placed in pan.  If using nuts and raisins, arrange them in among the biscuit pieces as you go along.

In a small saucepan, melt butter with the brown sugar over medium heat.  boil 1 minutes.  Pour over biscuits.

Bake at 350* for 35 minutes.  Let bread cool in pan for 10 minutes then turn out onto a plate.  Do not cut!  The bread just pulls apart.

Thank you for your recipe and photo Tammy @cozy_cole_home  http://www.instagram.com/cozy_cole_home

FRENCH TOAST CASSEROLE

French Toast Casserole

Casserole Ingredients

About 1 large (stale) French bread, cubed

8 eggs

2 cups milk (I use 1%)

1 cup heavy whipping cream

2 Tablespoons granulated white sugar

2 Tablespoons vanilla extract

1/2 teaspoon salt

Topping:

2 Tablespoons cold butter, chopped

4 Tablespoons granulated white sugar

1 1/2 teaspoon ground cinnamon

Rub butter in a 9×13 pan (or similar casserole dish)

Dump the bread cubes in the prepared pan.  In a large bowl, whisk together the eggs, milk, sugar, vanilla. and salt.  Pour the egg mixture over the bread cubes.  Cover with plastic wrap, pressing the plastic down against the bread cubes to submerge them in the egg mixture.  Refrigerate for at least for 4 hours or overnight.  

Remove the pan from the fridge 30 minutes prior to baking to let it warm up close to room temp.  Preheat oven to 350*F.  Remove the plastic wrap and discard.  Sprinkle the butter pieces evenly over the casserole.  Combine the sugar and cinnamon and sprinkle that evenly over the top of the casserole.  

Cover the pan with foil and bake for 45 minutes.  Remove the foil and bake an additional 15 minutes.  You’ll see the casserole puff up considerably, it will settle down once removed from the oven and as it begins to cool.  Serve warm.

Thank you for your recipe and picture Sarah @blessedcrazytxnest  http://www.instagram.com/blessedcrazytx

CAKE DONUTS

Cake Donuts

2 c flour

3/4 c granulated sugar

2 tsp baking powder

1/4 tsp nutmeg

1/4 tsp cinnamon

1 tsp salt

3/4 c milk

2 eggs

2 tsp vanilla

1 TBS shortening

Whisk dry ingredients together in a large bowl.  In a small bowl, beat together wet ingredients until well blended.  Add wet ingredients to dry and stir until well combined.

Fill large, greased donut pan cups 3/4 full.

Bake at 325* for 8-10 minutes.  Allow to cool slightly before removing from pan.  May also use an electric mini donut maker.

GLAZE:

2 c powdered sugar

2 TBS hot water

Mix well.  Dip donuts into glaze while they are still warm.  Dip a second time, if desired.  May top with sprinkles, coconut, chocolate chips or anything else you’d like.

Thank you for your recipe and photo Annella @farmhousefix http://www.instagram.com/farmhousefix

STREUSEL MUFFINS

Streusel Muffins:

Ingredients:

Streusel:

1/2 cup all purpose flour

1/2 cup brown sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

5 Tablespoons unsalted butter, cut into small pieces

For the Muffins:

2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup eggnog

1 large egg

5 Tablespoons unsalted butter, melted and cooled

1 teaspoon vanilla extract

For the ending glaze:

1 cup powdered sugar

3 tablespoons eggnog

pinch of nutmeg

Preheat oven to 350*F.  Line muffin pan with paper liners or spray with cooking spray.  The recipe makes 10 muffins.  Set aside.

First make the streusel topping.  In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg.  Add the butter and rub together with fingers until mixture looks like coarse crumbs.  Set aside.

In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg and salt.  set aside.

In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract.  Whisk until smooth.  Pour the liquid ingredients over the dry and stir until just combined.  Don’t over mix.

Place 1 tablespoon of muffin batter in each prepared muffin cup.  top with 1 teaspoon of streusel, about a heaping teaspoon.  Top muffins with remaining streusel.

Bake muffins for 20 minutes, or until a toothpick inserted into the center comes out clean.  Remove from the oven and let cool to room temp.

While the muffins are cooking, make the eggnog glaze.  In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg.  Whisk until smooth.  Drizzle glace over the muffins serve and enjoy.

Thank you for your recipe and photo Terri @paintedpinkpeonyco http://www.instagram.com/paintedpinkpeonyco

PANCAKE MUFFINS

Pancake Muffins

1 pound ground sausage

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 Tablespoon sugar

1 egg

1 cup milk

1 Tablespoon butter (melted)

Preheat oven to 400*

Cook sausage until done them crumble and set aside.

Mix together flour, baking powder, baking soda, and sugar.  In a separate bowl beat egg then add milk and butter.  Mix together wet and dry ingredients.

Pour pancake mix into mini muffin pan then add spoonful of sausage to each muffin.  Bake for 10 to 12 minutes.

Remove from oven and let cool and serve with your favorite syrup.

Thank you for your recipe and photo Beth @shady_pines3  http://www.instagram.com/shady_pines3

SKIERS’ FRENCH TOAST

Skiers’ French Toast

A baked French toast that makes its own syrup.  You can prepare the night before and bake in the morning.  Perfect for brunch or before heading to the slopes!

Melt 1/2 cup butter and mix with 2 T maple syrup and 1 c brown sugar.  Pour in bottom of 9×13 dish.  Slice 1 loaf of French bread in 1/2″ to 1″ slices and place over sugar mixture.  In a separate bowl, beat 5 eggs and add 1 1/2 cups milk, 1 t vanilla, and 1/2 t cinnamon.  Pour over bread.  may refrigerate overnight or cook immediately.  Bake uncovered at 350* for about 45 minutes.  Serve each piece flipped over so syrupy mix is on top.

Thank you for your recipe and photo Lori @houseonwren http://www.instagram.com/houseonwren

There you have it friends! 

Merry Christmas!!