Make Your Christmas Morning Merrier!
Santa’s made his yearly appearance and everyone is excited to open presents but, you need to go into the kitchen to make breakfast.
Not this year!
Follow this make ahead menu and be in on every moment!
Christmas Morning Menu
Christmas Morning Egg Casserole
French Toast Casserole
Oven Roasted Bacon
Maple Turkey Sausage
Coffee and Hot Chocolate
Christmas Morning Hash Brown and Egg Casserole
3 tablespoons butter
1 small yellow onion, chopped
4 cups frozen shredded hash browns
1 pound bulk sausage, mild, hot or sage
2 ¼ cups whole milk
8 large eggs
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon freshly grated nutmeg
2 tablespoons Dijon mustard
8 cups cubed French of Italian bread, crusts removed
2 cups (1/2 pound) grated Cheddar (plus a little more to spread on the top the last 10 minutes of baking)
2 cups (1/2 pound) freshly grated Parmesan
Preheat the oven to 350 degrees F.
Spray a deep 13 by 8 inch casserole dish with vegetable oil cooking spray.
Melt the butter in a large frying pan, Add the onion and sauté over medium low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes.
In a second frying pan, sauté the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from the pan. In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, stir briskly to blend.
To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add parmesan as the next layer, then add the cheddar. At this point you can refrigerate the casserole until the next morning.
Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown. Spread a bit more cheddar cheese on top the last 10 minutes of baking.
Baked French Toast Casserole with Maple Syrup
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half and half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash of salt
Praline Topping (recipe follows)
½ pound (2 sticks) softened butter
1 cup packed light brown sugar
1 cup pecans
2 tablespoons light corn syrup
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Slice French bread into 20 slices, 1 inch each. (use any extra bread for garlic toast or bread crumbs) Arrange slices in a generously buttered 9 by 13 inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and bear with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
Pre-make the praline topping for your make ahead Christmas morning breakfast! Combine all ingredients in a medium bowl and blend well. Place in refrigerator until ready to use.
The next day, preheat oven to 350 degrees F. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.