The Food Enthusiast Blog: cooking tips and tasty recipes
Food and Recipe Blog Food and Recipe Blog Food and Recipe Blog Food and Recipe Blog Food and Recipe Blog

Delicious Make Ahead Holiday Breakfasts

With the busy holiday season upon us, be sure to relax and enjoy these times with these delicious make ahead holiday breakfasts. With a little prep time the night before, your family will be happy to wake up to those delicious smells of a special breakfast during the holiday season. Here are some of my favorite holiday breakfasts, just be sure to make enough because everyone will want a second helping!

Syrupy Banana-Nut Overnight French Toast

Ingredients:
  • 6 tablespoon(s) butter or margarine
  • 1 1/2 cup(s) packed brown sugar
  • 5 large ripe bananas, cut diagonally into 1/2-inch-thick slices
  • 1 (12-ounce) long loaf French or Italian bread, cut crosswise into 1-inch-thick slices
  • 6 large eggs
  • 2 cup(s) milk
  • 2 teaspoon(s) vanilla extract
  • 1 teaspoon(s) ground cinnamon
  • 1/2 cup(s) sliced almonds or coarsely chopped walnuts or pecans
Directions:
  1. In microwave-safe small bowl, heat butter in microwave oven on High 1 minute or until melted. Stir sugar into butter until moistened. With fingertips, press sugar mixture onto bottom of 13-inch by 9-inch glass baking dish. (It's okay if mixture does not cover bottom.) Spread fresh or dried fruit over sugar mixture; top with bread slices, cut sides down.
  2. In medium bowl, with whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
  3. Preheat oven to 350 degrees F. Remove plastic wrap from baking dish. Bake, uncovered, 45 to 50 minutes or until bread is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
Source: Delish.com

Holiday Strata

Ingredients:
  • 7 slices of whole wheat bread, cubed (not the small sized slices)
  • canola cooking spray
  • 2 cooked boneless and skinless chicken breasts, cubed
  • 2/3 cup chopped green pepper
  • 2/3 cup chopped onion
  • 2/3 cup chopped celery
  • 3 tablespoons light mayonnaise
  • 1/3 cup fat free sour cream (light can be substituted)
  • 1 large egg
  • 1/4 cup egg substitute
  • 1 cup fat free half and half (lowfat milk can be substituted)
  • 1/4 teaspoon salt (optional)
  • 1 can Campbell's Healthy Request cream of mushroom soup
  • 1 cup shredded reduced fat sharp cheddar cheese
Directions:
  1. Place half of the bread cubes in a 9 x 9-inch baking dish that has been coated with canola cooking spray.
  2. In medium bowl blend chicken pieces, green pepper, onion, celery, light mayonnaise, and sour cream together. Spread the mixture over the breadcrumbs.
  3. Spread the remaining bread cubes over the chicken mixture.
  4. In mixing bowl, beat egg, egg substitute, half-and-half, and salt together until smooth. Pour egg mixture evenly over the bread cubes. Cover dish and refrigerate overnight.
  5. In the morning, preheat oven to 325 degrees. Spread condensed soup over the top of the casserole. Bake for 45 minutes. Sprinkle cheese over the top and bake 5 minutes longer.
Source: Webmd.com

Farmer's Breakfast Casserole

Ingredients:
  • 3 cups frozen shredded hash browns, 24 oz. bag
  • 3/4 cups Monterey jack cheese, shredded
  • 3/4 cups Cheddar cheese, shredded
  • 1/3-cup mild salsa
  • 1 cup Ham, or Canadian-style bacon, diced
  • 1/2 cup Green onions, sliced
  • 4 Eggs, beaten
  • 12 oz Evaporated milk, canned
  • 1/4-teaspoon black pepper
  • 1/8-teaspoon salt
Directions: Grease a 2-quart square-baking dish. Spread the potatoes evenly in the bottom of the dish. Sprinkle with cheeses, ham, salsa and green onions. Combine the eggs, milk, pepper, and salt and pour over the potato mixture in dish. Cover and refrigerate. To serve, bake, uncovered at 350 °F for 40 to 45 or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Optional, add extra shredded cheese to the top during the last 15 minutes of baking. Serves 6 Source: Christmas.Organizedhome.com

Do Ahead Breakfast Bake

  • 1 cup diced fully cooked ham (6 oz)
  • 2 boxes Betty Crocker® Seasoned Skillets® hash brown potatoes
  • 1 medium green bell pepper, chopped (1 cup)
  • 1 tablespoon dried chopped onion
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1 cup Original Bisquick® mix
  • 3 cups milk
  • 1/2 teaspoon pepper
  • 4 eggs
Directions:
  1. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
  2. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.
  3. Heat oven to 375?F. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.
Source: Bettycrocker.com

About the author: Ann Martin is a writer for Dinnerware Center, which offers an array of stunning dinnerware sets online, such as the classic Reed and Barton. Dinnerware Center even carries a beautiful line of Christmas ornaments! Ann is a freelance writer for other cooking and garden websites. When Ann is not writing, she enjoys reading the best sellers.

Posted: Thursday 1st December 2011, 12:52 AM



Find a Great Selection of Gourmet Foods at Food Enthusiast Online Market

Search Google for more information or recipes
Google

Back To Food Enthusiast Blog