37 answers

Need Recipe for Christmas Morning Breakfast

I am looking for a good recipe to make for Christmas morning breakfast. I want the morning to be relaxing for everyone, so I would like to make some sort of egg casserole or something that I can somewhat put together the night before. Any ideas?

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My mom uses her waffle maker to make waffles the night or even a couple days ahead, she under cooks them slightly and then freezes them. When we are ready to eat them we pop them in the toaster and then scramble eggs to go with them. Makes breakfast fast and easy.
You could always make muffins the night before also.

1 mom found this helpful

Spray a 9X13 pan with pam.

press a crescent roll into it.

Cook a pound of sausage.

Beat 6-8 eggs and put into dish with crescent roll and add sausage.

Bake for about 30 minutes at 400.

you can add cheese or other things with the eggs and modify for more people.

hope you enjoy it!

We make this Christmas Breakfast Sausage Casserole every year...

http://allrecipes.com/Recipe/Christmas-Breakfast-Sausage-...

More Answers

Something we call egg bake. It reheats well or easy to mix in the morning. I dont like egg things but I like this. I made it last Christmas and it went over great.

1 Cup Bisquick
1 Cup Milk
6-8 Eggs
16 oz Cottage Cheese
1 lb Grated Jack Cheese
4 oz Ortega Chilies (optional)
4 oz Bacon bits (optional)

Mmix all ingredients together and pour into a 9” x 13” baking dish (I spray the dish with a vegetable oil coating to avoid hard clean up). Bake at 350 degrees for 40 min or until a toothpick inserted comes out clean.

1 mom found this helpful

Here is a great recipe from my co-worker, it's delicious!

24 Hour Omelet

Sliced white bread
1 lb bacon
1 large can diced green chilies
1 C Longhorn cheese, grated
1 C cheddar cheese, grated
1 C Monterey Jack cheese, grated
8 eggs
1 ½ C milk
2 green onions with tops, chopped

Grease a 13” x 9” baking dish.
Spread white bread slices on bottom of pan to cover.
Fry bacon until crisp, then crumble and sprinkle over bread. (You can use any meat, such as ham, sausage, etc.) Spread diced green chilies on top of bacon, and sprinkle cheeses on top of chilies. (If you prefer, you can use all of one kind of cheese or some of each.)
Beat eggs with milk, and add chopped green onions. Pour over dish of ingredients - do not stir.
Refrigerate overnight.
Preheat oven to 350°F. Bake for 30-40 minutes.

1 mom found this helpful

I haven't tried this recepi because it seems really big and I only have myself, my husband and my 17 month old daughter to feed, but it's a crockpot breakfast. Let me know how it turns out if you try it:

Crockpot Breakfast

32 oz frozen hash browns
1 lb cooked ham cubed ( lean )
1 onion diced
1 green pepper diced
1 1/2 c shredded cheese
12 eggs
1 c skim milk
1 t salt
1 t black pepper

Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock pot. Start with the hash browns, then ham, onions peppers and last cheese. Repeat until you have several layers. Beat eggs, milk salt & pepper pour over layers in the crockpot cover and turn on low. Cook for 10-12 hours overnight.

1 mom found this helpful

Hi A.! I know what you mean about having something easy, and good! This one you can do the night before! You just want to take it out and let it come to room temperature before baking!

*Mexican Breakfast Strata
3 cups frozen hash brown potatoes, thawed
1 pound breakfast sausage
3 cups shredded Mexican Blend cheese OR 2 cups shredded cheddar and 1 cup shredded Jack cheese
4 oz. can shopped green chiles, drained if possible
12 eggs, beaten
2 cups milk

Place hashbrowns in a greased (I use Pam) 9x13-inch baking dish. In a skillet, brown and crumble the sausage. Drain and place on top of hash browns. Sprinkle with cheese and chiles.

In another bowl beat the eggs and milk. Pour over the chiles. If necessary, use a fork to make sure the egg mixture trickles down to the hash browns. At this point you can cover with plastic wrap and let sit in fridge over night.

Bake at 350º about 50 minutes, or until set.

Makes 8-10 servings.
Here is another recipe as well. It can also be made the night before.

*Artichoke and Roasted Red Pepper Strata

This recipe is really adaptable. You can substitute different veggies, or add meats, etc.

12 eggs
2 t. hot sauce
1/2 cup flour
1 t. baking powder
1/2 t salt
1/2 cup melted butter
1 pint cottage cheese
1 lb. shredded cheese, such as Jack and Cheddar mixed
8 oz. marinated artichoke hearts, coarsely chopped
8 oz. roasted red peppers, chopped
4 slices white bread, crusts trimmed off and cut into cubes.

Beat eggs and add hot sauce. Mix flour, baking powder and salt together, whisk into eggs. Add melted butter, then fold in cottage cheese, shredded cheese, artichoke hearts, and roasted red peppers.

Sprinkle bread cubes into 2 buttered 8" x 8" glass baking dishes. Pour egg mixture evenly over the top. Recipe can be prepared up ahead to this point, covered, and refrigerated over night. Bake at 350º for 45 minutes or until eggs are firm and knife comes out clean. Garnish with sour cream and green salsa

Merry Christmas!
Jen

1 mom found this helpful

My mom uses her waffle maker to make waffles the night or even a couple days ahead, she under cooks them slightly and then freezes them. When we are ready to eat them we pop them in the toaster and then scramble eggs to go with them. Makes breakfast fast and easy.
You could always make muffins the night before also.

1 mom found this helpful

We make this Christmas Breakfast Sausage Casserole every year...

http://allrecipes.com/Recipe/Christmas-Breakfast-Sausage-...

A.,
I've a great recipe you make the night before & bake Christmas morning. Can be made veggie or w/ meat.
You can email me & I'll send the recipe to you. I use stoneware b/c I think it gives a better product, but the original recipe used pyrex 9x13 baker.

I have made "Three Cheese Brunch" for years. Everyone who has tried it LOVES it! You can prepare all the cheese the night before and add the add eggs and dry ingredients in the morning -- it's in the oven cooking in about 15 minutes. It's great reheated, too! Serve with fruit, bagels, croissants and you have a fabulous breakfast.

One Dozen Eggs (Extra Large)
16 Oz Cream Cheese (2 blocks) cut in cubes
1-1/2 lbs shredded or cubed monterey jack
1 Tbs. Butter – cut in small pieces
1-1/2 to 2 Cups Cottage Cheese
1-1/2 tsp. Baking powder
1-1/2 tsp. Salt
1-1/2 tsp Sugar
¼ to ½ tsp. Cayenne Pepper to taste
Large Can Chopped Green Chiles/or scallions/green onions
(You can add a small can of Jalapeno peppers too for those spicier lovers)
Fresh ground Pepper to taste

Beat eggs -- mix cream cheese, cottage cheese, monterey jack and butter (I do this the night before and refrigerate).
Combine cheese and eggs. Add baking powder, salt, sugar, Cayenne pepper, chopped green
chilies (and Jalapenos) and fresh ground pepper. It will be quite thick.

Spray a large deep Pyrex baking dish (oblong/13x9) or heavy ceramic lasagna or Mexican baking dish with Pam and pour mixture into dish. Make sure it is evenly distributed in the baking dish. It will be really thick and the cheese will be chunky
within the egg mixture. Bake at 350 for 45 minutes to an hour, or until golden brown
on top. Make sure the center is done and not runny by inserting a fork or knife to test. Let cool for 30-60 mins. before serving, otherwise it will not hold together when you
cut it. Needs to set up well or the cheese will run.

A., we always enjoy a strada on x-mas morning. It is simple because it is made the night before. There are several recipes available on the net, but it basically consists of bite size pieces of bread,( I prefer sourdough )mixed with cheese, meat,( I prefer ham, but sausage or bacon also work well, or all three) and an egg mixture with milk, grated onion, salt, pepper, and a small amount of dijon mustard. You toss all the ingredients and put in a buttered caserole, it soaks all night and before you pop it in the oven pour about 1/2 cube melted butter over the top and bake at 350' for 1 hour, it's so yummy and hassle free for xmas!! Enjoy, Jenny

While Christmas is not an issue for us, I use http://www.recipezaar.com/Kittencals-Overnight-Caramel-Fr... for a make-ahead-morning-treat. It takes about 14 minutes to put together (none of that messy chopping or frying), and I put a few extra special things for that "mmm, what's in this?" effect.

First, I mix a little bit of cinnamon, chopped nuts, and powdered sugar and sprinkle this between the layers. I like cinnamon, so I put a lot (a tsp+) and not a lot of sugar since I don't like things sweet (a T).

Second (the *really* secret ingridient), I add a T of orange blossom water (available at most markets in the international section) for a kind of creamy/soft orange scent.

I usually need 7 eggs to make sure everything is well soaked, and we use no add'l sweetner at the table since the caramel takes care of that. Serve with fresh berries (indulge to save time, buy some pre-cut fruit from a Whole Foods) and you're done! AND you're the family hero :)

I don't have a specific recipe but there is a website that I use alot. It's www.myrecipes.com and it pulls primarily from 3 or 4 sources, including Cooking Light.

Good luck!

J. F.

Egg & Cheese Casserole has been a hit in our family for years. Super easy and you can use bacon, ham or sausage as the meat component. Good luck selecting from all the tasty recipes!

12 slices of bread with crust removed (use either sourdough or white)
¾ lb cheddar cheese, grated
2 cups cooked ham, diced
1 large can diced green chilies
6 eggs
3 cups milk
Salt & pepper
½ tsp. dried mustard

Prepare day ahead.
Place 6 pieces of bread on bottom of 9x13” pan. Layer half the cheese and ham on top of bread. Sprinkle chilies on top. Add another layer of bread followed by remaining cheese and ham.

In blender, combine egg, milk, salt, pepper and mustard. Pour over bread, cheese and ham. Cover and refrigerate overnight.

Let dish come to room temp before cooking (at least 30-45 minutes) otherwise it will take longer to cook. Cook covered in 350F oven for about 45 minutes and remove foil and let cook another 15 minutes or until liquid is absorbed. Remove from oven and cover with foil; let rest for about 15 minutes before serving.

Hi A.,

This turns out like a souffle, but it never collapses and you make it the night before.

1 loaf of white bread, cut off the crusts. Flick crusts in blender and set crumbs aside.
Blenderize the rest of the loaf, set crumbs aside.

Grate about a cup - cup and a half of cheese you like (cheddar, swiss, monterrey jack w/ jalapeno whatever your family likes) Mix about 1/4 cup with the crust crumbs. Set the rest aside

You can use either canned milk and eggs or you can use canned tomatoes and eggs for the next part. You will need about 1 can of canned milk and 4-5 eggs depending upon how big they are. Whisk the eggs until they are frothy. Season with (plain salt & pepper; OR use teaspoon or so of taco seasoning; OR use salt and 1/2 tsp poultry seasoning... just use what seasonings your family would like most) If you like canned stewed tomatoes or RoiTel tomatoe salsa you can use that instead of the milk. This will be more spicey. Whisk the eggs and add the liquid ( either milk or tomatoes) Season to taste.

Lightly grease a bread pan or loaf pan ( or to be really fancy use a bundt pan) Sprinkle about an inch of the white bread crumbs into the pan; sprinkle some of the cheese, pour a bit of the liquid onto it. Continue layering until you have used up all the white bread crumbs and cheese. Pour the rest of the liquid over then cover the top with the crust crumbs and cheese. Put this into the refrigerator. When you get up take it out of the refrigerator so that it can sit at room temperature for about 1/2 to one hour. Bake it at 350 for about 45 minutes. It should puff up, be brown on top, cheese is all melted inside.

If you make a fruit compote the night before and serve it with canned whipped cream this will make a delicious breakfast. Compote: 1 can of peaches, blenderize. Add sliced bananas, apple, kiwi and blueberries

If your crew are carnivores have some sausages ready to put in the skillet in the morning.

Blessed be,
Merylyn (aka M.)

Here's an egg cassarole that doesn't have a bread component inside of it. It's rich and easy to prepare the night before, and bake the next morning. I like to serve it with a fancy pastry, like cinnamon rolls. Or buttered english muffins with cherry jelly and sausage links ( I microwave brown and serve sausage for 2 minutes)

Company eggs - serves 8-12
------------

Spread a half pound grated gruyere cheese in a buttered 13 x 9 dish. Dot with 4 T butter. Mix 1 cup heavy cream with .5 tea. salt , pepper, and 1.5 tea. dry mustard. Pour half of this mixture over the cheese. on top throw a desired amount of cubed ham or bacon (1-2 cups.) Add 12-14 slightly beaten free range chicken eggs over the top of that. Sprinkle a cup of tillamook sharp grated cheddar over the top. Add remaining cream, and season with some pepper over the top of the whole cassarole. Bake at 325 for 30-35 min until eggs are just set. (if this is stored in the fridge overnight the baking will take longer)
I use ham because I buy a half ham when they are on sale at Christmas and use it for this, and also I make pigs in the blanket with cubed ham, some cheddar, and bridgeford frozen 3 pack of bread dough. (let the dough rise, then spread each loaf into a long cylindar on a floured surface. fill center of dough with cheese and then ham (do not discard the fat, cube it up and mix it in), and pinch the loaf closed. turn it over and put it on a greased cookie sheet ( I usually have to shape them in a U to get them to fit) and let them rise in a warm place until almost doubled. Bake at 325 till brown. HEAVENLY. (you can even bake these slightly, then pull out and freeze them, to finish baking later. you might have to leave them on the cookie sheet to freeze, unless you change the shapes into smaller loaves)

Hi A.

I don't have any specific recipe for you, but I love to look up recipes on www.recipezaar.com They have great recipes submitted by real people with comments from other users. I love the comments, because some people give you hints they did to change up a recipe if needed. I've tried several recipes and have yet to be disappointed.

Have a blessed Christmas season.

N.

this is my friend's awesome oven brunch french toast recipe. I haven't tried making it myself but she's brought it to potlucks several times and we all gobble it up. You assemble the casserole the night before and leave it in the fridge, then bake it in the morning

Oven Brunch French Toast:
1 French Bread Baguette
8 large eggs
3 cups milk
4 t. sugar
3/4 t. salt
1 T. vanilla
1 stick of butter
cinnamon

1. Butter a large 13x9 pyrex baking dish.
2. Cut bread into 1" slices and place in baking dish. (Sometimes, I need more than one dish - that's ok, just split the milk/egg mixture accordingly).
3. Comnbine all other ingredients except butter and cinnamon. Pour over bread slices. Dot the top of each piece of bread with a slice of butter and garnish with cinamon. Cover with plastic wrap and refridgerate for 4 to 5 hours or overnight in advance of baking.
4. Preheat oven to 350.
5. Bake 40-50 minutes until fluffy and light brown.

Dear A.,

This is my family recipe for holiday mornings. My kids love it.

Kentucky Sausage Cheese Bake

1 can of crescent dough
1 lb. ground sausage
1/4 cup milk
salt, pepper, oregano
1 cup grated cheddar cheese
1 cup grated mozzarella cheese

Preheat over to 425 degrees (or whatever it says on the crescent dough package).

You take a can of Pillsbury crescent dough (for making rolls). Unroll the dough and place it on a single layer to form the crust at the bottom of a 13x9x2 pan. You don't need to grease the pan. Gently push the dough together to seal the perforations and spread it all the way across the bottom and slightly up the sides of the pan. It helps if the dough has been sitting out of the fridge for a little while so it isn't so cold and stiff.

If you have pre-cooked ground sausage (like for pizza topping), use that. Otherwise, pan fry some Jimmy Dean or other brand of pork sausage. A 1 lb. or 12 oz. roll is good. Pour off any excess grease. Spread the sausage over the crescent dough.

Spread the cheddar and mozzarella over the sausage.

Now in a bowl mix up 4 eggs, 1/4 tsp. salt, 1/4 tsp. pepper, 1/4 tsp oregano and 1/4 cup milk. Pour the egg mixture over the cheese. Tilt the pan to let the egg mixture flow evenly over the casserole.

Bake at 425 (or the correct temperature for the dough) for 20 to 25 minutes until lightly browned on top and the cheese melted and the egg cooked.

If you wish to cook it the night before, let it cool and then cut into squares and store in zip lock bags or tupperware until the next day. It heats up nicely in the microwave. Just put wax paper between the layers so the crust doesn't stick.

Good luck and happy holidays.

Regards,

L. Kastrop

pancakes are always easy fun remedy for a great quick breakfast, you can even by the ones in the bottle that you can add water, and off you go.. My husband isn't much of a breakfast type food person, but he LOVES linguisa and sausages, so i can always make an omlette and if you're cooking for a lot of people that should be pretty easy with toasts.

Quiches are always good. I went on the Pillsbury.com website and found some great recipes. Enjoy.

Breakfast Quiches to Go
Prep Time: 25 Min Total Time: 45 Min
Makes: 16 quiches

INGREDIENTS
2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls each)
1 package (8 oz) cream cheese, softened
3 Eggland's Best eggs
1 small onion, chopped (1/4 cup)
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella cheese (4 oz)

DIRECTIONS
1. Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray.
2. Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
3. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
4. Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.
High Altitude (3500-6500 ft): Bake 18 to 23 minutes.
----------------------

Biscuit Sausage Quiche
Total Time:1 Hr Makes:
8 servings

1 (12-oz.) pkg.breakfast sausage
1/4 cup chopped onion
1/4 cup chopped green bell pepper
10 eggs, beaten
1 cup (4 oz.) shredded Cheddar cheese
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits

DIRECTIONS
1. Heat oven to 375°F. In large skillet, brown sausage, onion and green pepper; drain well. Combine eggs, cheese and sausage mixture.
2. Separate dough into 10 biscuits. Press biscuits into bottom of 13x9x2-inch glass baking dish. Pour sausage mixture into biscuit-lined dish.
3. Bake at 375°F. for 30 to 35 minutes or until quiche is set and crust is deep golden brown. Cool 5 minutes before serving.
------------------------
Bacon Quiche Biscuit Cups
Prep Time:35 Min Total Time:1 Hr 5 Min
Makes: 10 biscuit cups; 5 servings
5 slices bacon
1 (8-oz.) pkg. cream cheese, softened
2 tablespoons milk
2 eggs
2 oz. (1/2 cup) shredded Swiss cheese
2 tablespoons chopped green onions
1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Biscuits

DIRECTIONS
1. Heat oven to 375°F. Spray 10 muffin cups with nonstick cooking spray. In medium skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
2. Meanwhile, beat cream cheese in small bowl until smooth. Gradually add milk and eggs, beating at low speed until smooth. Stir in Swiss cheese and onions. Set aside.
3. Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit round in each sprayed muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.
4. Bake at 375°F. for 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with remaining bacon; lightly press into filling. Remove biscuit cups from pan

Christmas Morning Breakfast

I use a half sheet cake size pan so this reciepe will fill that or
two
> 9/13 pans. I always make this amt. because left overs are always
> good!!!!!
>
> Put all pf the following ingredients in a big bowl to mix.
> 18-20 eggs, wisk til blended (can add a few more if mixture is
dry)
> 2 bags of frozen O'Brian Hash Browns (have bell peppers & onion)
> 2 bags grated cheddar cheese
> 1 big slice of ham, diced or package of diced ham
> salt and pepper
>
> Mix all of the above to coat hash browns, put into baking pan,
cover
> and refrigerate. On Christmas morning I turn oven on to 350 and
put pan
> in oven. Bakes 1-1.5 hours depending on size of pan. Put a knife
into
> mixture to make sure it comes out clean. (By the time we are done
with
> gifts the breakfast is done and ready to eat.)
>
tmas Morning Breakfast

I found this great egg/ beard dish called a strada from food network. You can add peppers, onions, bacon whatever you would like. You make it the night before then bake for an hour the next day...its awesome!
Good luck and Merry Christmas!

A.,
Ha, I'm updating my response. I see below someone has more or less the same recipe. I got this recipe from my cousin Dale. Too funny! Well, it is good!
This is simply DELICIOUS and easy to make! It is incredibly rich. You can make it the night before. I've served it to several folks and gotten the "wow" response. I think I'll make it this year too. Good luck and enjoy the holidays!

Dale's Ham and Cheese Soufflé
*16 Slices of bread crust removed
*2 cups of diced ham2 cups of shredded cheddar cheese
*2 cups of shredded Swiss cheese (I've used Fontina in place of Swiss Cheese & it's very good!)
*6 eggs
*3 cups of milk
*½ tsp. onion salt
*½ dry mustard
*2 cups cornflakes, crushed
*½ cup melted butter
Grease a 13 x 9 inch baking dish. Arrange in layers: bread ham and cheese. Continue to use all these ingredients. Beat eggs with milk and onion salt and mustard. Pour egg mixture on top. Mix cornflakes with butter and place on top. Cover and refrigerate for 24 hours. Uncover and bake @ 350 degrees for 45 minutes or more. Usually for 1 hour. Serves 12. *Make sure bread layer is in tight with no spaces

French toast casserole is super yummy and you can make it the night before. I just search on-line for a recipe every time I make it. I also add pureed pumpkin out of the can to make it healthier. I bring it to a monthly brunch and everyone loves it.

Hi A.,

If you're looking for something quick and easy try a breakfast quiche. You can bake them the night before and reheat by the slice in the microwave.

Pick up a couple of frozen pie shells and a couple dozen eggs; depending on how many you are planning to serve.

Just scramble the eggs in a bowl (salt, pepper & garlic powder to taste) and add 1/2 cup of shredded cheese. I like to use a jack & mild cheddar blend. If you wish you could add a little milk. Pour into the pie shells and bake at 350 for about 25-30 or until the stiff. When you remove it from oven immediately sprinkle 1/2 hand full of cheese on top.

To add a little variety you could add a handful of some crumbled cooked bacon & or chopped cooked Canadian bacon & thinly sliced sauteed red onions and/or sauteed mushrooms to the egg mixture. You decide!!

Our favorite is 1/2 cup of fresh spinach, mushroom, cheese & sauteed onion....just stack the spinach leaves, roll and slice thinly add to the egg mixture then pour it into the shell.

These quiches work well if you're a busy mom and want your kids to have a hot meal but don't have the time to prepare one every morning.

On the side how 'bout a fresh fruit salad?

Slice a cantaloupe into quarters and remove the rinds then slice into eighths or twelfths depending on size of melon. Fan on a plate, sprinkle with fresh blue, rasp or strawberries.

Dressing: Mix 1/2 cup of plain yogurt with 3-5 tablespoons (depending on your taste) of honey and drizzle over fruit.

REMEMBER: Do not serve honey dressing to children under 4.

Now for the breakfast juice; makes 'em warm and toasty inside.

1 quart apple cider
1 quart cranberry juice
4 cinnamon sticks
1/2 cup light brown sugar

Place all ingredients in a large pot and bring to a boil. Turn off the heat and let it sit for about 10 minutes and serve in wine glasses or if you prefer coffee mugs.

My family has enjoyed these recipes for years.

Merry Christmas and Enjoy!!!

CM

http://allrecipes.com/Recipe/Hot-or-Cold-Vegetable-Fritta...
That one is really good, i usually use half the cream cheese.

Here is one I have tried. It is very tasty.

BREAKFAST CASSEROLE

I think this would be a great make-ahead dish for a brunch or for one of those mornings (like Christmas) when it would be nice to have a meal being prepared/cooked while you were involved in other activities. NOTE: I made this dish one day and planned to cook/serve it the next morning. However, I had forgotten we had other plans, so this sat in the refrigerator an extra day. The top was still a little runny after the prescribed one hour of baking, so I cooked it an additional 25 minutes and used tented foil over the top the last 15 minutes. I don't know if the extra liquid was because it had been sitting in the refrigerator for an extra day or because I added some onions to the recipe. I included the optional tomatoes and mushrooms, but did not peel the tomatoes and left most of the juice from the tomatoes out. I used a four-ounce can to mushrooms, drained.

1 8-oz. pkg. Jimmy Dean Fresh Sausage, regular flavor (cooked, crumbled, and drained)
Enough butter to butter the casserole dish well
4 cups cubed day old bread
2 cups shredded sharp cheddar cheese
10 eggs, slightly beaten
4 cups milk
1 tsp. dry mustard
1 tsp. salt
¼ tsp. onion powder
Fresh or ground pepper to taste
½ c. sliced mushrooms (optional)
½ c. peeled, chopped tomatoes (optional)

Place bread in well-buttered 9” x 13” baking dish. Sprinkle with cheese. Combine the next six ingredients and pour over the top of the bread and cheese. Sprinkle cooked sausage and optional ingredients over the top. Cover and chill overnight. Preheat oven to 325. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly. Serves 6.

Here is another:

Amazing Overnight French Toast

1 c. corn syrup
1 c. brown sugar, packed
1 c. butter, sliced
12 slices raisin bread 6 eggs
2 c. milk
1 t. vanilla extract
In a saucepan over medium heat, bring corn syrup, brown sugar and butter to a boil; boil for 5 minutes. Pour into a greased 13"x9" baking pan. Arrange 6 slices bread in pan; top with remaining slices and set aside. Beat eggs, milk and vanilla; pour over bread. Cover and refrigerate overnight. Uncover; bake at 350 degrees for 45 minutes. Serve slices with warm glaze from pan as syrup. Serves 12.

and another

Holiday Morning French Toast

1 c. brown sugar, packed
1/2 c. butter, melted
1 T. cinnamon, divided
3 to 4 Granny Smith apples, cored, peeled and thinly sliced
1/2 c. raisins 1 loaf French or Italian bread, sliced 1-inch thick
8 to 9 eggs
2 c. milk
1 T. vanilla extract
Combine brown sugar, butter and one teaspoon cinnamon in a lightly greased deep 13"x9" baking pan. Add apples and raisins; toss to coat well. Spread apple mixture evenly over bottom of baking pan. Arrange slices of bread on top; set aside. Blend together eggs, milk, vanilla and remaining cinnamon until well mixed. Pour mixture over bread, soaking bread completely. Cover and refrigerate for 4 to 24 hours. Cover with aluminum foil; bake for 40 minutes ata 375 degrees. Uncover and bake for an additional 5 minutes. Let stand for 5 minutes. Serve warm. Makes 12 servings.

This one is our family favorite for Christmas morning. Super easy to make the night before, then bake for 1 hour the morning of. Happy Christmas!

Breakfast Casserole

2 cups seasoned croutons
2 cups grated cheddar chees
1 package of sausage, cooked.
6 eggs
1 1/2 cup milk
1/2 cup milk
3/4 tsp. dry mustard
1 can cream of mushroom soup

In 9 x 13 pan, layer croutons.
Layer cheese.
Layer sliced and cooked sausage.
Beat eggs, 1 1/2 c. milk, and mustard. Pour evenly over the top.
Cover and refridgerate at least 3-4 hours, preferably overnight.
Set oven to 300 degrees in morning.
Mix 1/2cup milk and soup; pour over top evenly.
Bake one hour, not covered.

Hope you have a good one,
Genevieve

Spray a 9X13 pan with pam.

press a crescent roll into it.

Cook a pound of sausage.

Beat 6-8 eggs and put into dish with crescent roll and add sausage.

Bake for about 30 minutes at 400.

you can add cheese or other things with the eggs and modify for more people.

hope you enjoy it!

OMG!!! I made this recipe last year for Christmas Breakfast and it was a hit! It was perfect for me because last Christmas I was 6 and a half months pregnant and the last thing I wanted to do was be in the kitchen all morning making breakfast. I was able to make this the night before and then on Christmas morning threw it in the oven and called it a day! Please if you try it let me know how you like it. Here is the link to the recipe:

http://allrecipes.com/Recipe/Make-Ahead-French-Toast/Deta...

Here is a link to an AMAZING breakfast recipe. A coworker brought this in one Friday and everyone loved it! :-)
http://allrecipes.com/Recipe/Ham-and-Cheese-Breakfast-Cas...

For mornings like that, I like to make baked french toast. You get bread that's on the stiff side and slice them and lay them in a greased pan ( i use 9 x 13) and pour egg mixture, eggs, vanilla, cinnamon, half & half, some sugar and pour it over the bread and wrap tightly & refrigerate over night. In the morning you can add a butter pecan mix on top, 2 sticks of butter, 1 c pecans, brown sugar & cinnamon, mix it all up and spread over french toast and bake for about 45 min. on 350. It's really good.

I vote for the quiche idea - re-heat it in the morning.
If you want $omething a little $weet to go with it - my mom taught me thi$ & it'$ really quick.
Pull-apart Bread
You need a bundt cake pan for it.
Butter the cake pan
Get 2 package$ of Pil$bury french bread dough.
Cut the dough into 1 1/2 inch wide $trip$
bru$h the dough chunk$ with melted butter
roll in cinnamon & $ugar mixture (white or golden brown $ugar)
layer in bundt cake pan
bake in oven at the temp. on the bread package until golden brown on top.
Flip out onto a big plate & $erve - everyone pull$ off a hunk of yummy bread!
For dinner you can bru$h with olive oil and roll in a mixture of your favorite dry herb$, garlic $alt & parme$ean chee$e - it'$ great with $alad & pa$ta.
I put my $ea$oning mixture in a zip lock baggie and $hake $everal piece$ of dough at a time.
(my kid broke a key off my laptop - you can gue$$ which one!)

Hi A.;

I have a great recipe for breakfast/brunch that you put together the night before. It is always a HUGE hit!

Sausage Strata:

1 lb. sausage links or ground sausage - cut into small pieces and brown

8 slices white bread (sourdough is great). Remove crusts & cube

2 cups grated sharp cheddar cheese

Put bread cubes in bottom of 9x13 cassarole dish. Sprinkle sausage & cheese on top.

Next....

4 eggs, beaten
2 1/2 cups milk
3/4 tsp. dry mustard

Mix eggs, milk and mustard & pour over cheese and sausage. Refrigerate overnight.

When ready to cook, mix one can cream of mushroom soup with 1/2 cup milk and pour over mixture. Bake 1 1/2 hours at 300 degrees. You can also use ham, shrimp or crab (WELL DRAINED) instead of sausage. If you use crab, you can also substitute havarti cheese for a super elegant and tasty dish! Serve with fresh fruit for a fantastic brunch.

I hope you can use this, and enjoy the simplicity and 'yumminess' of it as much as we do!

WE make this egg dish.

line a casserole pan with bread, layer sausage (if you like), mixed about 8 or 9 eggs(depending on the pan size), season as you like (salt, pepper, cheese) and pour over the bread and sausage. Cover and put in frig. In the morning bake.
Yummy.
s

Here are my two favorite Christmas morning breakfasts. ...
Overnight Strawberry French Toast
Serves 10
1 loaf French bread1 pkg. frozen strawberries5 lg. eggs (20 oz.)3/4 c. milk3 or 4 sliced ripe bananas (med.) 1/4 tsp. baking powder1 c. sugar1 tbsp. vanilla extractcinnamon2 lg. mixing bowls9 x 13 inch baking dish Cut bread into 8 thick slices. Put into mixing bowl. Combine eggs, milk, bakingpowder, and vanilla extract. Pour over bread, making sure that bread is saturated. Coverand refrigerate overnight. The next morning: Preheat oven to 450°. Combine frozen strawberries, bananas,and sugar. Put in greased 9x13 inch baking dish and top with the prepared bread.Sprinkle with cinnamon. Bake for 20 to 25 minutes.

Egg Casserole
1- 8 oz. Package crescent rolls12 brown and serve maple sausages2 c. shredded Monterey jack cheese 8 eggs1/4 c. milk1/4 t. salt Spread out rolls to cover bottom of 9x13 inch baking dish. Slice sausage in 1/4in. slices and lay over dough. Sprinkle evenly with cheese. Beat eggs, add milk, and salt.Pour mixture over cheese. Bake at 425 ° for 20 – 25 minutes.

Good Luck!

what about a quiche with cheese and ham, something you can make the day or two before and just reheat in the morning. You can even make a potato crust. I have seen recipes on Martha Stewart or any online recipe site. You could even buy an already made crust and just mix the egg and milk and cheese mixture the night before and put it together in the morning
Enjoy your Holiday

We have had the same Christmas morning breakfast for as long as I can remember. We make both casseroles the night before and stick them in the oven while we open presents.

Potato Deluxe

2 lbs. frozen hash browns (let thaw for 30 minutes)
8 oz. Sour Cream
8 oz. Sharp Cheddar Cheese)
1 cup of diced onions
1 can Cream of Chicken Soup
½ cube of butter (melted)
Salt and Pepper

Mix together and place in a 9 x 13 pan - Bake for 1 hour at 375.

and it goes perfect with this

Ham & Egg Casserole

1/2 cup chopped onion
10 slices french bread, cubed
2 cups cubed fully cooked ham
2 cups cheddar cheese
6 eggs
2 cups milk
1 teaspoon ground mustard

Beat eggs in a large bowl. Add all other ingredients and place in a greased 9x13 dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 300 degrees for 1 hour.

We seve crosants and fruit with this and it is perfect every year.

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