Happy Monday, friends! I am full on into Christmas preparations for next week and thinking lots about traditions. One thing my family is unwavering on is what we eat for breakfast Christmas morning. The recipes I’m sharing today are ones my own mom made for us growing up with a few little tweaks. It won’t come as a surprise that these recipes are super easy to make and can be assembled a few days ahead of time. I usually pop them in the oven as my family begins to open gifts.
Egg Casserole with Sausage
- 1 tablespoon olive oil
- 1 pound of pork sausage
- 1 cup chopped onion
- 8 eggs
- 2 1/2 cups milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 6 slices white bread, cubed
- 1 cup shredded cheddar cheese
- Guacamole and pico de gallo for topping
- Place oil in large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink and onions are translucent, about 10 minutes. Drain and discard any excess grease.
- Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7×11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 350 degrees. Remove casserole from the refrigerator 30 minutes before baking.
- Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.
Top with guacamole and pico de gallo.
Baked French Toast
- 10 slices of brioche bread, cubed
- 8 eggs
- 2 cups milk
- 1 1/2 cups half and half cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 3/4 cups butter
- 1 1/3 cups brown sugar
- 3 tablespoons light corn syrup
- Strawberries, whip cream, and warm maple syrup for topping
- Grease a 9×13 inch baking dish. Arrange the cubes of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
- The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
- Bake in preheated oven, uncovered, for 40 minutes.
Top with strawberries, whip cream, warm maple syrup (or all three!).
Sherbet Sunrise Punch
- 1 can thawed frozen orange juice concentrate
- 1 can thawed frozen lemonade concentrate
- 1 can thawed frozen limeade concentrate
- 6 cups water
- 2 cups ice
- 1 liter ginger ale
- Fruit slices or 1 container of rainbow sherbet
Mix first five ingredients in large punch bowl. Stir until mixed together. Add ginger ale until punch bowl is “comfortably” full. Top punch with fruit slices or scoops of rainbow sherbet. For adults, add champagne bubbles to your punch glass. Cheers!