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It's probably the last thing you want to think of on Christmas day: the family breakfast. But it's also too good an opportunity to pass up; when's the last time you had everybody together for breakfast, after all?
If you have a big crowd, you can make it easy by planning ahead, using some convenience products, and assembling the main dish the night before. Forget about making omelets, eggs or pancakes to order. Instead, simplify and use recipes that can be stuck in the oven Christmas morning and left on their own for awhile. Here are some suggestions.
Baked French toast
Serves 6 to 10
1 loaf day-old French bread
1-2 Tbsps. butter, softened
4 eggs
2 egg yolks
3 cups whole milk
1 cup whipping cream or egg nog
1/2 cup sugar
1 tsp. vanilla
Cut French bread into 1- inch thick slices and butter each side. Squeeze slices (fitting tightly) into a greased 9- by 13-inch casserole pan. In a separate bowl, beat eggs and egg yolks. Add milk, cream (or egg nog) sugar and vanilla extract. Pour over bread. Sprinkle with nutmeg. Refrigerate overnight. Bake in 350 F oven for one hour. Serve with warmed maple syrup.
Breakfast Casserole
Serves 4 to 8
3 cups (24 oz. bag) frozen shredded hash browns
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
6 eggs, beaten
12 oz evaporated milk, canned
Grease a 2-quart baking dish. Spread the potatoes evenly in the bottom of the dish. Sprinkle with cheeses, ham and green onions.
Beat together the eggs and milk and pour over the potato mixture in dish. Cover and refrigerate until ready to bake - this can easily be prepared the day before.
Bake, uncovered at 350 F for 40 to 45 minutes 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.
Cranberry-orange smoothie
Serves 4 to 6
3 bananas, cut into pieces
1 cup yogurt, plain, vanilla or lemon works good
1-1/2 cups milk
1 cup orange juice
1 cup cranberry juice
1/4 cup maple syrup, sorghum or honey
8 ice cubes
Combine all ingredients in blender. Pulse until smooth.
Pull-apart breakfast bread
Serves 8 to 12
1 lb. bacon
1 cup chopped onion
3 tubes (7.5 oz each) refrigerated buttermilk biscuits
1/2 cup sundried tomatoes, chopped (or use canned pimiento)
1 cup shredded cheddar cheese
Cut bacon into 1/2-inch pieces and cook in fry pan until crisp. Remove bacon, but keep the fat. Add the chopped onion and saute until translucent and tender.
Cut biscuits into quarters and place them in a large mixing bowl. Add the bacon, sauteed onion, tomatoes and cheddar cheese and toss until all of the biscuits are coated.
Grease a 10-inch tube pan (bread pan) and place the mixture evenly in the pan.
Bake at 350 F for 30 minutes or until bread bounces back after pushed lightly with your finger. Run a knife around the edges and remove from pan immediately after taking out of oven. Serve warm.
Hot cocoa mix
1/2 cup cocoa
3/4 cup sugar
3 cups powdered milk
Dash of salt
Sift all ingredients together and store in a cool, dry place.
When ready to use, add 2 tablespoons mix to each 4 ounce cup of boiling water.
Garnish with marshmallows or a dollop of whipped cream.
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