12 Days of Christmas :: Christmas Morning Breakfast


It’s almost Christmas Morning…can you believe it??  I know it’s on the top of your list, but do you know what are you going to make for breakfast? You don’t want to miss all of the excitement under the tree, so here are some easy go to recipes that are delicious!



Homemade Hot Chocolate



3 cups milk

1/3 cup semisweet chocolate, grated

1 tablespoon white sugar

1/2 teaspoon ground cinnamon

1 egg



1.Put milk into a microwave-safe container and cook on High in microwave for 2 minutes. Mix in chocolate, sugar, and cinnamon. In a small bowl, whisk an egg until smooth, then mix it into the chocolate mixture.


2.Return to microwave and cook on High for 3 to 4 minutes or until foamy (be careful not to let it boil.) Whisk until smooth and pour into 3 mugs. Garnish with a sprinkle of cinnamon if desired.



Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Picture of Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze Recipe





1 stick plus 2 teaspoons unsalted butter

1 1/2 cups packed light brown sugar

2 large eggs

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup sour cream

1 teaspoon pure vanilla extract

2 cups peeled, cored and chopped apples

Crumble Topping:

1/2 cup packed light brown sugar

1/2 cup all purpose flour

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, softened


Brown Sugar Glaze:

1/2 cup packed light brown sugar

1/2 teaspoon vanilla extract

2 tablespoons water



Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.


In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.


To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.


To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.



Sausage, Roasted Red Pepper, and Spinach TortaRustica

Sausage, Roasted Red Pepper, and Spinach Torta Rustica



16 1/4-inch-thick baguette slices, cut on slight diagonal

1 tablespoon butter

12 ounces fresh baby spinach leaves

1 pound sweet Italian sausage, casing removed

1 1/2 cups grated Fontina cheese, divided

3/4 cup diced drained roasted red peppers (from 12-ounce jar)

6 large eggs

1 cup heavy whipping cream

1 cup whole milk

1 teaspoon coarse kosher salt

1/4 teaspoon ground black pepper




Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.


Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. Whisk eggs in medium bowl to blend.


Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.



Oven-Roasted Hash Brown Cakes

Oven-Roasted Hash Brown Cakes



1 1/2 cups paper-thin onion slices

1 pound Yukon Gold potatoes, peeled, coarsely grated on large holes of box grater or in processor (about 2 1/2 cups)

1 teaspoon salt, divided

2 tablespoons unsalted butter, melted



Preheat oven to 425°F. Butter large rimmed nonstick baking sheet. Place onion in large bowl. Toss potatoes with 1/2 teaspoon salt in medium bowl. Let stand 5 minutes. Using hands, squeeze out excess liquid from potatoes. Add potatoes, 1/2 teaspoon salt, and melted butter to onion. Toss to coat.


Divide mixture into 4 mounds on prepared baking sheet, spacing apart. Roast 15 minutes, then turn mounds over with spatula, pressing down to flatten to 4-inch-diameter rounds (cakes will still be soft). Reduce oven temperature to 350°F; bake until cakes are golden and crisp around edges, about 45 minutes longer



Breakfast Casserole


Make this casserole the night before for an easy and delicious breakfast.  It’s perfect for overnight houseguests.



1 lb. Sausage, diced

5 pieces thick-sliced white bread, with crust, buttered and cubed

4 eggs

2 cups milk

1 teaspoon dry mustard

1 teaspoon salt

1 teaspoon hot sauce

3 cups grated extra-sharp cheddar cheese



Spray a 1 1/2 quart casserole dish with vegetable oil cooking spray. Place the bread cubes in the dish. Evenly distribute the sausage over the bread cubes.


Combine the eggs and half the milk in a separate bowl and whisk together. Add remaining milk, mustard, salt, and hot sauce and mix well. Pour the egg mixture over the bread. Cover with plastic wrap and refrigerate overnight.


The next morning, remove the casserole from the refrigerator and allow it to sit on the counter for 15 minutes while you preheat the oven to 350 degrees F. Remove the plastic wrap. Sprinkle cheese evenly on top of the casserole. Place it in the oven and bake uncovered for 1 hour.


A tip from Paula: For a slight variation, add 1 cup shredded potatoes and increase your milk by 2 tablespoons and salt by 1/4 teaspoon.



What’s your favorite Christmas Morning Breakfast??




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