Some people eat breakfast every day and others rarely if ever eat breakfast, but there’s something about Christmas morning with your family that just screams for a fabulous breakfast, but one that won’t stress out the cook because Christmas dinner is yet to come. Give one of these a try this year and see if you think they are Christmas morning worthy.
Cinnamon rolls- Heat 1 cup of milk in a saucepan until it bubbles and add ½ cup of butter to the milk and stir until the butter melts. Set aside until it cools to 110 degrees or luke warm. Add luke warm milk mixture to the bowl of a mixer and dissolve a package of dry yeast into it. Add ½ cup sugar, 3 cups of flour, 1 teaspoon of salt, and 3 eggs to bowl and mix. Add an additional 1 ½ cups of flour ½ cup at a time until fully mixed. Dump dough out onto lightly floured surface and knead the dough until smooth (about 8 minutes). Gather dough into a ball and put it into a lightly greased bowl turning to cover all of dough. Cover and allow to rise about 1 hour. After risen roll out to a 10×14 rectangle. In a small bowl combine ¾ cup of brown sugar and 1 tablespoon of cinnamon and sprinkle over rectangle. Sprinkle ½ cup of raisins over the top and roll up dough along the long side. Cut dough into 12 equal pieces and place in a greased 9×13 baking dish cut side up. Cover with plastic wrap and place in the refrigerator to rise over night. The next morning preheat the oven to 375 degrees F and allow the dough to sit at room temperature for 30 minutes before baking for 25 to 30 minutes. While the rolls are baking mix together 1 teaspoon corn syrup, ½ teaspoon vanilla, 2 tablespoons of half and half and 1 ¼ cups of powdered sugar and whisk together. Drizzle the glaze over the warm rolls and serve.
Coffee cake– Lightly grease an 8 inch square dish. In a large mixing bowl cream together 1/3 cup of softened butter, ½ cup of sugar, and ¼ cup brown sugar. In a separate bowl mix together 1 cup of flour, ½ teaspoon baking powder, ¼ teaspoon baking soda and ½ teaspoon cinnamon. Add an egg to the creamed mixture and beat until incorporated. Next, alternately add the dry ingredients with ½ cup of buttermilk. When completely mixed spread batter evenly into prepared pan. In a small bowl combine ¼ cup packed brown sugar, ¼ cup of chopped walnuts, and ¼ teaspoon of cinnamon. Sprinkle topping over the batter. Cover with plastic wrap and put in the refrigerator overnight. In the morning preheat the oven to 350 degrees F. Bake 40 to 45 minutes or until a toothpick comes out clean.
Egg and sausage quiche- Brown 1 lb. of bulk breakfast sausage in a skillet. Drain the sausage and set aside. Cube 8 slices of wheat bread and layer it into a 9×13 dish. Layer the sausage over the bread and then layer the cheese (2 ½ cup shredded cheddar cheese). Mix 5 eggs, 2 cups of milk, 1/8 teaspoon of salt, and ¼ teaspoon of dry mustard and pour it over the cheese layer. Mix 1 can of cream of mushroom soup and ¼ cup of water together and spread it over the top of the other ingredients. Cover and refrigerate overnight. The next morning bake for an hour at 300 degrees F or until set. Let cool 20 minutes before cutting into squares.
Hashbrown casserole– Cut a stick of butter into small cubes and mix it into 2 lbs. of shredded hashbrown potatoes in a large bowl. In a separate bowl mix together 1 pint of sour cream, 1 can of cream of mushroom soup, 8 oz. of shredded cheddar cheese, and 1 grated onion. Pour this mixture over the potatoes and toss to combine. Pour into a 9×13 baking dish and cover with foil. Refrigerate casserole overnight. The next morning bake covered for 30 minutes. Remove foil and bake an additional 30 minutes. Additional shredded cheese can be added to the top during the last 30 minutes of baking.
Chocolate chip scones– In a food processor combine 3 cups of flour, 1/3 cup of sugar, 1 teaspoon Kosher salt, 2 ½ teaspoons of baking powder, and ½ teaspoon of baking soda. Pulse to combine. Add ½ cup of cold diced butter and ¼ cup cold shortening to the processor and pulse a few times until you have pea sized chunks. Add 1 cup of ice cold buttermilk and pulse five times to combine. Add ½ cup of chocolate chips. Pulse to combine. Turn dough out onto a lightly floured surface and bring dough together into a disc that is about 1 ½ inches high. Cut into 8 wedges and place on a parchment lined baking sheet about 2 inches apart and cover with plastic wrap. Refrigerate overnight. In the morning preheat the oven to 400 degrees F. Beat together 1 egg yolk and a tablespoon of buttermilk and brush the tops of the scones before baking. Dust tops with sugar if you like. Bake for 15 to 17 minutes or until light brown.
Make sure you serve some hot chocolate or coffee with your breakfast offerings and just enjoy being with family bright and early on a Christmas morning. The more you can do the night before the better off you will be. Get up at the crack of dawn with the kids and pop these dishes into the oven so that they can be cooking while the kids are exploring their stockings and surprises from Santa.