Christmas Breakfasts Recipes

Christmas Holiday Breakfast Casserole, Whole Wheat Buttermilk Pancakes, Christmas Omelet, Country Christmas Breakfast Cereal , Muffins (and Variations) for Christmas Morning, Stuffed Christmas French Toast, Christmas Breakfast Tacos, and Cranberry Scones for Christmas Morning.

 

 

Christmas Holiday Breakfast Casserole

      1 lb bulk sausage*
      4 ea eggs
  2 1/2 c  milk
      1 ts mustard
  1 1/2 c  shredded cheddar
      8 ea slices white bread
      1 cn cream of mushroom soup
    1/2 c  milk
 
  *Browned, drained and crumbled.
Grease large, flat baking dish. Completely cover bottom of dish with bread slices, allowing them to rise along sides slightly for crust. Spread cooked sausage to cover. Spread cheese to cover.

Mix eggs and milk and mustard - pour over casserole.

Refrigerate overnight (it doesn't really work if you don't).

Next morning, preheat oven to 375.

Mix soup and milk and cover casserole.

Bake for l hour and 15 minutes or until completely set.

It's kind of like a souffle/custard.

Serves about 5 with seconds.

 

christmas breakfasts recipes

 

 

 

Whole Wheat Buttermilk Pancakes

    1/2 c  Whole Wheat Flour
    1/2 c  Unbleached White Flour
      1 ts Sugar
      1 ts Baking Powder
    1/2 ts Baking Soda
    1/4 ts Salt
      1    Egg
      1 c  Buttermilk
      2 tb Vegetable Oil
 
Stir together the flours, sugar, baking powder, baking soda and salt.

Beat the egg, buttermilk and oil together. Add the liquids to the flour mixture and stir just until blended.

Pour the batter onto a greased hot griddle.
 
Serve with fresh fruit or maple syrup.

 

christmas breakfasts recipes

christmas breakfasts recipes

 

 
Christmas Omelet

      6 lg Eggs
    1/4 ts Black pepper
   pinch of Salt
    1/3 c  Water
      1 sm Onion
      1 sm Sized green bell pepper
      1 sm Sized red bell pepper
      1 pk (4 oz) sliced ham
      1 pk (8 oz) mushrooms
      2 lg Tomatoes
        -Salad oil
        -Parsley sprigs for garnish

In a bowl, with a wire whisk or fork, beat eggs, black pepper, 1/3 cup water and 1/2 tsp. salt until blended. Dice onion, green and red bell pepper and ham. Cut each mushroom in half. Cut tomatoes into wedges.

In a 12" skillet over medium high heat, in 1 tbsp. hot salad oil cook onion, green bell pepper and 1/4 tsp. salt until tender. Add ham and heat through. Remove to small bowl; keep warm.

In same skillet,in 1 tbsp. hot oil, cook mushrooms until golden. Remove to another bowl; keep warm.

In the same skillet over medium heat, heat 2 tbsp. salad oil. Pour egg mixture into skillet; cook until set around edges.

With metal spatula, gently lift edge as it sets, tilting to allow uncooked portion to run under the omelet. Shake skillet, occasionally, to keep omelet moving freely in the pan. When omelet is set but still moist, spoon ham mixture over half the omelet. Tilt skillet and, with spatula, fold omelet in half; slide onto heated platter.

Top with mushrooms. Garnish platter with parsley sprigs and tomato wedges.

Makes 4 servings.

 

christmas breakfasts recipes

 

 
Country Christmas Breakfast Cereal

      1 c  Brown rice; uncooked
    1/4 ts Salt
  2 1/4 c  Water
      1 tb Butter or margarine
    1/2 c  Raisins
      1 ts Cinnamon
 
Combine all ingredients in 2 to 3-quart saucepan. Bring to a boil; stir once or twice.  Reduce heat, cover, and simmer 45 to 55 minutes, or until rice is tender and liquid is absorbed.  Fluff with fork.

Serve with milk or cream, honey or brown sugar, and fresh fruit, if desired.
 
  Microwave Oven Instructions:  Combine all ingredients in deep microproof baking dish.  Cover and cook on HIGH (maximum power) 5 minutes or until boiling. Reduce setting to MEDIUM (50% power) and cook 30 minutes.  Fluff with fork.

 

xmas breakfasts recipes

 

 

Muffins (and Variations) for Christmas Morning

      2 c  Flour
      1 tb Baking powder
      2 tb Sugar, granulated
      1 ts Salt
      1    Egg, large
    225 ml Milk
    120 ml Oil
 
  Grease a muffin baking tin, or 12 7-cm muffin cups. Heat oven to 250 degrees C.

  Sift flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. 

In a small bowl, beat egg with a fork.  Add milk and oil. Add all at once to dry ingredients.  Stir mixture only until dry ingredients are moistened.  Batter will be lumpy.

  Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full.

Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade.

  VARIATIONS:
 
  GINGER MUFFINS:  Add 1/2 cup finely diced candied ginger to flour mixture before adding liquid.
 
  BANANA WALNUT MUFFINS:  Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped walnuts and 1/4 teaspoon ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil.
 
  BLUEBERRY MUFFINS:  Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid.
 
  ORANGE MUFFINS:  Cut 2 peeled navel oranges into sections.  When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.
 
  CHEESE MUFFINS:  Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter.  Serve hot with scrambled eggs and bacon for a special breakfast.
 
  SURPRISE MUFFINS:  Fill muffin cups one-third full of batter.  Drop 1/2 teaspoon of your favorite jelly in center of batter.  Add batter to fill cup two-thirds full.  Kids just love these as you will.
 
  COCONUT MUFFINS:  Add 1 cup shredded coconut with the last few strokes of mixing.  For a snack have coconut muffins, butter and milk.
 
  CHIVE MUFFINS:  Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad.

 

xmas breakfasts recipes

 

 
Stuffed Christmas French Toast

      1    Loaf large diameter french Bread
    1/2 c  Milk
      4 lg Eggs
    1/4 c  Sugar
      1 ts Cinnamon
    1/2 lb Boiled ham (thinly sliced)
      1    Package American Cheese
    1/2 lb Breakfast sausage
    1/2    Package bacon
  1 1/2 ts Vanilla
 
  In a large skillett or electric frying pan fry the bacon and breakfast sausage, togeather but separately, untill done.

  While the meat is cooking, slice the french bread into eight slices approx 1 1/2" to 2" thick. and then slice each slice 3/4 of the way through again.

  Mix the milk, eggs, sugar cinnamon and vanilla together into a batter in a deep bowl, and set aside.

Take up the bacon and sausage and divide each into eight equal parts and the same with the ham.

  Dip each piece of bread into the batter and submerge it so that both sides and edges are coated.

  Open each piece and put in one portion of the meat, bacon, and ham along with one slice of cheese and close the bread again.

  Fry the stuffed batter coated bread slices in the skillet or the elec. fry pan that has been coated with PAM or other suitable non-stick agent.. untill golden brown on the outside and the cheese is melted on the inside.

  Serve two slices to a plate with your favorite garnishes and condiments. (ie. home fries, maple   syrup, confectioner's sugar etc...)

 

christmas breakfasts recipes

 

 
Christmas Breakfast Tacos

      1 md Potato, boiled and cut into chunks
      4 sl Bacon
      4    Eggs, lightly beaten
      4    Flour tortilla
 
  Place bacon in a cold pan, and cook until almost crisp. Remove bacon from pan, and drain.

Place potato chunks in the pan, and cook, turning occasionally, until well browned and crisp.  Cut bacon into 1 inch pieces, and add to potatoes. Immediately pour eggs over the potato/bacon mixture, and cook, stirring frequently, until soft-scrambled.

Spoon mixture into heated flour tortillas, and roll or fold.
 
  Serve with pico de gallo, hot sauce, chopped cilantro, jalapeno peppers to be added as desired.

 

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chrismas breakfasts recipes

 

 
Cranberry Scones for Christmas Morning

  2 1/4 c  Flour, all-purpose*
    1/3 c  Sugar, granulated
      2 ts Sugar, granulated
      2 tb Orange peel, grated
  2 1/4 ts Baking powder, double-acting
    1/2 ts Baking soda
    1/2 c  Margarine
      1 c  Cranberries, coarsely chopped
    1/4 c  Currants
    1/2 c  Buttermilk
      1 ts Vanilla Extract
 

* 1    Reserve 2 tablespoons
  Using a fork, in large bowl combine flour, sugar, orange peel, baking powder, and baking soda.  With pastry blender, cut in margarine until mixture resembles coarse crumbs. Add cranberries and currants;   stir to combine.  Add buttermilk and vanilla to flour mixture and stir to combine (mixture will be dry).

Form dough into 2 equal balls.

Preheat oven to 400 F.

Sprinkle clean work surface with 1 tablespoon reserved flour.  On floured surface, using fingertips, work one-half of dough into 6-inch circle, about 1/2-inch thick.

Cut circle into 6 equal wedges; place wedges on nonstick baking sheet,   leaving a space of about 1 inch between each. 

Repeat procedure, using remaining flour and dough.

Bake until lightly browned, about 10 to 15 minutes. Remove scones to wire rack and let cool.

 

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