You may already have your menu set for Christmas dinner, but have you given any thought to what the family will eat for breakfast once all the gifts are open? Here are some great ‘prepare ahead of time’ breakfast meals that you can pop in the oven early in the morning and have it ready for the family once the gift unwrapping commotion is over.
Creamy Hash Brown Casserole
(Courtesy of Paula Deen)
- 1/4 cup butter, plus more for dish
- 1 onion, chopped
- 1 (16-ounce) container sour cream
- 1 (10 1/2-ounce) can cream of celery soup
- 1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
- 1/2 teaspoon garlic powder
- 1 (30-ounce) package frozen shredded hash brown potatoes, thawed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups crushed potato chips
- Preheat oven to 350 degrees F. Lightly butter a casserole dish.
- In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
- Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.
Cheddar-Mashed Potato Casserole
(Courtesy of Kraft Recipes)
- 2lb. Yukon gold potatoes (about 6), peeled, quartered
- 2 Tbsp. butter
- ½ cup BREAKSTONE’S or KNUDSEN Sour Cream
- 1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
- 6 slices OSCAR MAYER Bacon, cooked, crumbled
- COOK potatoes in boiling water in large saucepan 20 min. or until tender; drain. Return to pan.
- HEAT oven to 350ºF. Add butter and sour cream to potatoes; mash until smooth. Spoon half into 1-1/2-qt. casserole; cover with layers of cheese, remaining potato mixture and bacon.
- BAKE 30 to 35 min. or until heated through.
Make potatoes more flavorful with this layered casserole recipe that is a great accompaniment to cooked lean meat, fish or poultry.
HOW TO MAKE POTATOES CREAMIER
Add 2 Tbsp. milk to the drained cooked potatoes along with the butter and sour cream.
NOTE Do not beat the potatoes in a nonstick pan as this could damage the nonstick surface. Transfer potatoes to a large bowl, then beat potatoes as directed.
Potato Egg Bake
(Courtesy of Taste of Home)
- 2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced
- 1/2 cup water
- 1 cup frozen chopped broccoli, thawed
- 6 green onions, thinly sliced
- 1 small sweet red pepper, chopped
- 6 eggs
- 8 egg whites
- 1 cup (8 ounces) 1% cottage cheese
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup fat-free milk
- 2 tablespoons dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain.
- Spread potatoes in a 13-in. x 9-in. baking dish coated with cooking spray. Top with the broccoli, onions and red pepper.
- In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until center is set. Yield: 8 servings.
Country Breakfast Casserole
(Courtesy of McCormick)
1. Preheat oven to 325°F. Cook crumbled sausage in large skillet on medium heat until brown, stirring occasionally. Drain sausage. Spread in lightly greased 11×7-inch baking dish. Sprinkle cheese over sausage.
2. Beat eggs, water, milk and Gravy Mix in medium bowl with wire whisk until well blended. Pour over cheese. Arrange bread cubes evenly over mixture. Drizzle butter over bread, if desired. Sprinkle with paprika.
3. Bake, uncovered, 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Make Ahead Tip: Cover and refrigerate unbaked casserole overnight. Bake, uncovered, in preheated 325°F oven 50 minutes or until knife inserted in center comes out clean.
Serving Suggestion: Prepare additional package of McCormick® Original Country Gravy Mix or Sausage Country Gravy Mix as directed on package. Serve with casserole.
Slow Cooker Sausage Breakfast Casserole
(Courtesy of Jimmy Dean)
- 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
- 1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
- 2 cup (8 ounces) shredded mozzarella cheese
- 1/2 cup (2 ounces) shredded Parmesan cheese
- 1/2 cup julienne cut sun dried tomatoes packed in oil, drained
- 6 green onions, sliced
- 12 eggs
- 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
4. Pour evenly over potato-sausage mixture.
5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
Cook’s Tip: Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.
Christmas Morning Braid
(Courtesy of Rhodes Bake N Serv)
- 12 Rhodes™ Dinner Rolls or 8 Rhodes Texas™ Rolls or 1 Loaf Rhodes™ Bread Dough, thawed and risen
- 2 tablespoons butter
- 1/2 cup chopped green onions
- 1/2 cup chopped red or green bell pepper
- 6 eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1 cup cubed ham
- 10 ounce package frozen broccoli, thawed, drained and chopped
- 1 cup grated Swiss cheese
- 1 teaspoon lemon juice
- 1 egg, beaten
- sesame seeds
- In a large skillet over medium heat, melt butter. Add onions and pepper. Stir and cook until vegetables are tender. Beat together eggs with milk, salt and basil. Stir in ham.
- Pour egg mixture over vegetables and scramble until eggs are thickened, but still moist. Remove from heat and set aside. In medium bowl, toss together broccoli, cheese and lemon juice. Set aside.
- Spray board or counter. Roll dough into a 12×18-inch rectangle. Using a clean ruler, mark dough into 2-inch strips horizontally.
- Spoon egg mixture down center of braid and top with broccoli mixture. Make cuts on sides from filling to dough edges. Braid dough over filling. Support braid with both hands and place on large sprayed baking sheet.
- Brush with egg and sprinkle with seeds.
- Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.
Cinnamon Pull-Apart Bread
(Courtesy of Where is My Milk From)
- 1 package frozen roll dough
- 1 stick butter, very soft
- ½ cup granulated sugar
- 1 cup brown sugar
- 1 tsp. cinnamon
- ½ cup chopped nuts (optional)
- Separate frozen rolls and smush into a greased bundt pan.
- In a large bowl, mix butter, granulated sugar, brown sugar and cinnamon. Pour mixture over roll dough. Cover and let rise overnight.
- Christmas morning, bake at 350 degrees for about 30 minutes. Invert immediately and enjoy!
Southwestern Egg Bake
(Courtesy of Betty Crocker)
- 2 cups cornbread stuffing crumbs
- 1 can (15.25 ounces) Green Giant® whole kernel corn, drained
- 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained
- ½ cup sour cream
- 7 eggs
- 1 cup shredded Monterey Jack cheese (4 ounces)
- Salsa, if desired
1 Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
Mix stuffing, corn, chilies, sour cream and 1 egg in large bowl. Spread evenly in baking dish.
Make 6 indentations in stuffing mixture with back of spoon. Break 1 egg into each indentation. Pierce yolk of each egg with fork.
Bake uncovered 20 to 25 minutes or until egg whites and yolks are firm, not runny. Sprinkle cheese over stuffing mixture. Bake 2 to 3 minutes longer or until cheese is melted. Serve with salsa.