Its a common tradition in our home to plan for an easy and quick but special Christmas morning meal. There are many that we have tried over the years. One that we come back to time and time again is the traditional Christmas morning wife saver. We have even turned it into gluten free and lactose free versions over the years as our dietary needs have changed. I am not a fan of sweet breakfasts ie. pastries for breakfast but love breakfasts that incorporate most the food groups.
This year I decided to look into some more ideas and this is a list of 5 Christmas breakfast ideas, that I came up with.
1. Bacon and Egg Toast Cups
Recipe from Damn Delicious.
- 12 slices bacon
- 12 whole wheat bread slices
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 4 cups baby kale
- 2 tablespoons freshly grated Parmesan
- 12 large eggs
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh chives
- Preheat oven to 400 degrees F. Line a baking sheet with foil.
- Place bacon in a single layer onto the prepared baking sheet. Place into oven and bake until almost crisp, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Lightly oil a 12-cup standard muffin tin or coat with nonstick spray. Line each cup with a slice of bread. Place into oven and bake until slightly firm, about 5-6 minutes.
- Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in kale until slightly wilted, about 2-3 minutes. Stir in Parmesan; set aside.
- Reduce oven to 375 degrees F.
- Lay bacon slice in each bread cup; top with kale mixture. Gently crack an egg in each cup; season with salt and pepper, to taste.
- Place into oven and bake until egg whites are just set, about 15-20 minutes, or until desired doneness.
- Serve immediately, garnished with chives, if desired.
2.Ham and Cheese Croissant Bake
Recipe from Half Baked Harvest.
- 12 cups (about 12-16 croissants) roughly torn, day-old croissants
- 2 tablespoons salted butter, thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 cups mixed mushrooms, roughly chopped
- kosher salt and pepper
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh chopped thyme (or 2 teaspoons dried thyme)
- 1 cup heavy cream
- 1 cup whole milk
- 3 large eggs, beaten
- 2 rounded tablespoons dijon mustard
- 1/2 teaspoon cayenne pepper, using more or less to our taste
- 3 ounces deli ham or prosciutto, torn
- 4 ounces creamy Brie cheese, cubed
- 1/2 cup shredded Swiss or fontina cheese
- 2 tablespoons everything bagel spice (optional)
1. Preheat the oven to 350 degrees F. Grease a 9 x 13-inch Pyrex Deep baking dish.
2. Arrange the torn croissants in the baking dish and lay 2 tablespoons of thinly sliced butter over the croissants. Transfer to the oven and bake 5-8 minutes, until the croissants are lightly toasted.
3. Meanwhile, heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the mushrooms, season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Add the garlic and thyme, cook an additional minute. Remove from the heat and set aside.
4. In a large bowl, whisk together the cream, milk, eggs, mustard, cayenne, and a pinch each of salt and pepper. Add the toasted croissants, mushrooms, ham, and Brie cheese, gently toss to combine. Pour the mixture back into the casserole dish. Top evenly with Swiss cheese and sprinkle with everything spice.
5. Cover the dish with foil and bake for 30 minutes. Remove the foil, then continue baking for another 10-15 minutes or until the croissants are golden on top. Serve warm.
To Make a Few Hours Ahead: This can be made assembled a few hours ahead of time and kept in the fridge. Allow the stuffing to come to room temperature before baking.
To Make a Few Days Ahead: complete the recipe through step 3. Toss the mushrooms and croissants together. Store in a sealed container in the fridge for up to 3 days. When ready to assemble, remove from the fridge. Continue on with step 4, tossing the croissants + mushrooms with the egg mix, then assemble in baking dish. This can be done up to 4 hours ahead of time. Bake as directed.
3. Sweet Potato and Sausage Strata
Recipe from My recipes.
- 2 cups 2% reduced fat milk
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon black pepper
- 5 large eggs
Step 1 – Preheat oven to 350°.
Step 2 – Place bread on a baking sheet. Bake at 350° for 20 minutes, stirring once. Cool on pan 5 minutes.
Step 3 – Pierce potato with a fork. Place potato on a microwave-safe paper towel. Microwave at HIGH 8 minutes or until done. Let stand 5 minutes. Peel potato, and cut into 1/2-inch cubes.
Step 4 – Heat a small nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble.
Step 5 – Place bread, sweet potato, half of sausage, and half of cheese in a large bowl. Combine milk and next 4 ingredients (through eggs) in a bowl, stirring with a whisk; pour over bread mixture, and toss gently to combine. Let stand 20 minutes.
Step 6 – Scoop mixture into an 8-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with remaining half of sausage and remaining half of cheese. Cover with foil lightly coated with cooking spray. Bake at 350° for 30 minutes. Remove foil; bake at 350° an additional 20 minutes or until done. Let stand 5 minutes. Drizzle with maple syrup.
4. Eggnog Pancakes
Recipe from Le Creme De La Crumb
- 1 1/2 cups flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2 eggs, at room temperature
- 1 1/4 cups eggnog
- 1/2 teaspoon vanilla
- 3 tablespoons oil (may sub melted butter)
- optional: maple syrup and powdered sugar
In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg. In another bowl beat eggs. Whisk in the milk, vanilla, and butter.
Lightly grease a large nonstick skillet or griddle. Pour 1/4 cup of batter onto the skillet. Cook 2-3 minutes until bubbles form in the batter and edges start to look “dry”. Flip and allow to cook 1-2 more minutes until golden. Repeat with remaining batter. Serve pancakes warm with maple syrup and powdered sugar.
5. Christmas Morning Wife Saver
Recipe from Best of Bridge.
- 16 slices white bread, crusts removed
- 16 slices Canadian back bacon or ham
- 16 slices sharp cheddar cheese
- 6 eggs
- 1/2 tsp. pepper 2 mL
- 1/2-1 tsp. dry mustard 2-5 mL
- 1/4 cup minced onion 60 mL
- 1/4 cup finely chopped green pepper 60mL
- 1-2 tsp. Worcestershire sauce 5-10 mL
- 3 cups milk 750 mL
- dash Tabasco
- 1/2 cup butter 125 mL
- Special K or crushed Corn Flakes
- Set 8 pieces of bread into a 9″ x 13″ (23 x 33 cm) buttered, glass baking dish.
- Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and then cover with remaining slices of bread to make it like a sandwich.
- In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight.
- In the morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes.
- Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving.
- Serve this with fresh fruit and hot cinnamon rolls.
I hope these ideas make planning your special Christmas day easier.
Enjoy! and Merry Christmas!