What Are You Making For Breakfast Christmas Day?

Here are two things I'm making - I thought I'd share just in case anyone needed some ideas! These are great "make ahead" breakfast things.

One is an egg and meat breakfast casserole - it is really good! I usually use ham or bacon [though it calls for sausage in the recipe], and it turns out so yummy! You can make it the day before and just pop it in the oven Christmas morning for a very filling hot breakfast! [I use 100% whole wheat bread in this and it tastes great!]


EGG - SAUSAGE BREAKFAST CASSEROLE

1 lb. sausage (cooked, drained & crumbled) (I've also done it with ham and bacon)
8 eggs, slightly beaten
6-8 slices bread, cubed

2 c. milk
1 c. grated cheddar cheese
¼ - ½ cup chopped onion

optional: ¼ - ½ cup chopped green & red pepper

salt, pepper to taste

Mix all ingredients together except bread; pour over bread cubes in a greased 9 x 13 inch pan or glass casserole. Refrigerate overnight. Bake in a 350 degree oven for 35 to 40 minutes, until browned and set in center. Can also be frozen uncooked (without the bread).


The second recipe is called "Cinnamon Buns from Heaven" and I got it from a friend last year. These are *amazing* cinnamon rolls, and they can be made ahead and popped in the refrigerator too to bake up all warm and gooey Christmas morning. [and you can really only eat these things once a year because I think you use about a pound of butter in the one batch LOL!] I do sub half whole wheat flour for the white flour in this recipe and it turns out delicious too. Probably pointless considering the amount of butter used, but still I feel better about getting some whole grains in there! ;)

Anyway, just in case anyone was looking for some "tried and true" make ahead Christmas breakfast ideas, these are so good!


Cinnamon Buns From Heaven

Dough:
1 cup warm water (105 to 115 degrees)
2 envelopes active dry yeast
1 teaspoon plus 2/3 cup sugar
1 cup milk, heated to lukewarm
2/3 cup butter (1 1/3 sticks), softened
2 large eggs, lightly beaten
2 teaspoons salt
7 to 8 cups all-purpose flour, or more as needed

Filling:
1 cup (2 sticks) butter, melted [I use half of this - 1 stick is more than enough!]
1 3/4 cups sugar
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts, optional
1 1/2 cups raisins, optional

Glaze (optional):
2/3 cup (1 1/3 sticks) butter, melted
4 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 to 1/2 cup hot water

To make dough: Combine warm water, yeast and 1 teaspoon sugar in cup. Stir. Set aside. In large bowl, combine milk, remaining 2/3 cup sugar, 2/3 cup butter, eggs and salt. Stir well. Add yeast mixture. Add 3 1/2 cups flour. Beat until smooth. Stir in enough remaining flour until dough is slightly stiff. (Note: it will be sticky.) Turn out onto well-floured surface. Knead for 5 to 10 minutes, adding just enough flour to keep dough from sticking.

To let dough rise: Place in well- buttered glass or plastic bowl. Cover. Let rise in warm place, free from drafts, for 1 to 1 1/2 hours, or until doubled in volume. Punch down dough. Let rest for 5 minutes. Roll out onto lightly floured surface into 15- by 20-inch rectangle.

To make filling: Spread 1/2 cup melted butter on dough. In small bowl, combine 1 1/2 cups sugar and cinnamon. Sprinkle over dough. Sprinkle with walnuts and raisins. Roll up, jellyroll style. Pinch edges to seal. Cut into 12 or 18 slices.

To let buns rise: If making 12 buns, use remaining 1/2 cup butter to coat bottoms of 13- by 9-inch baking pan and 8-inch square baking pan. If making 18 buns, use two 13- by 9-inch pans. Sprinkle pans with remaining 1/4 cup sugar. Place slices close together in pans. (Note: At this point, you can cover and refrigerate overnight; bring back to room temperature before baking.) Cover. Let rise in warm place for 45 minutes, or until dough is doubled in volume.

To bake buns: Preheat oven to 350 degrees. Bake for 25 to 30 minutes, or until buns are nicely browned. Let cool slightly before glazing.

To make glaze: In medium bowl, combine melted butter, confectioners'sugar and vanilla. Add hot water, 1 tablespoon at a time, until you have spreadable glaze. Spread over buns. Serve. (Otherwise, sprinkle buns with confectioners' sugar.)