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This Scratch Made Simple Christmas episode is all about make-ahead Christmas morning breakfast casseroles! With all the excitement of presents, and prepping Christmas dinner for your family and visiting relatives, it doesn't leave a lot of time to cook breakfast in-between all the fun. With these recipes you can prep breakfast the day before, store them in the fridge overnight, and pop them in the oven first thing Christmas morning. It couldn't be any easier than that, and who isn't for a no-fuss, easy breakfast? These are some of my Christmas morning favorites!
EGGNOG FRENCH TOAST CASSEROLE
~ Ingredients ~
1 cup brown sugar
1 stick of butter
1 store-bought loaf of French bread (cut into big cubes)
1 1/2 cups of eggnog
1 cup half n half
6 eggs
1 teaspoon saigon cinnamon (or regular cinnamon)
1 teaspoon pure vanilla
2 teaspoons maple extract
1 cup of pecans
~ Directions ~
Preheat oven to 375 degrees. Melt the brown sugar and butter on medium-high heat in a small saucepan until mixture bubbles into a thicker liquid (usually takes about 3-5 minutes). Be careful not to burn. Pour mixture into a greased 9x3 baking dish. Cut french loaf into cubes and place them all in your baking dish. Beat eggs, eggnog, half n half, vanilla, maple, and cinnamon together with a whisk in a big bowl. Pour entire egg mixture evenly over your bread cubes. Press bread down into mixture to make sure it's evenly coating and covering all the bread. Spread out the pecans over the entire dish (you can omit the nuts if you don't prefer them). Sprinkle with a little bit more cinnamon and bake for 45 mins-1 hour, or until eggs are fully cooked. Top with fresh berries, pure maple syrup, and a dollop of fresh homemade whipped cream!
~ HOMEMADE WHIPPED CREAM ~
Place one cup of heavy whipping cream in a chilled bowl (leave bowl in freezer for 10-15 minutes). Add in 1 teaspoon of pure vanilla and 2 tablespoons of powdered sugar. Using a Kitchen Aide mixture with a whisk attachment, or a hand beater, beat the heavy cream for 4-5 minutes until it thickens and becomes whipped cream.
SAUSAGE HASHBROWN CASSEROLE
Ingredients
• 1 tbsp olive oil
• 1 pkg sausage
• 1 red onion (white would work also)
• 1 ½ peppers (tri colored if possible)
• 3 - 4 potatoes (red or white)
• 1 - 2 tbsp minced garlic
• 6 eggs
• 2 cups milk
• 2 tsp garlic powder
• 1 tsp paprika
• 2 cups shredded cheddar cheese
• 1 bunch green onion tops (whites)
• 1 - 3 tbsp parsley
• Salt and pepper
~ Instructions ~
Heat sauce pan over medium heat and add 1 tbsp olive oil. Cook sausage through seasoning with salt and pepper as you go to taste. Transfer sausage to casserole dish, leaving a bit of oil and juice from mixture in the pan. Set aside. Dice onion, peppers and potatoes. Cook vegetables in sauce pan used for cooking sausage. Add olive oil to veggies. Season with salt and pepper to taste. Cook through until potatoes are softened and peppers are slightly browned (If pinched for time, cover pan with a lid and veggies will cook quicker.) Add minced garlic at the end of the cooking for 1 minute. Add vegetable mixture to casserole dish and stir together with sausage, distributing evenly in dish. Crack 6 eggs in bowl and whisk. Add milk to eggs, whisking the entire time. Season with salt and pepper generously along with the garlic powder and paprika and whisk. Add half of the cheese on top of the mixture in casserole dish. Pour liquid over mixture, using a spoon to spread evenly. Add the remaining cheese to the top. Top with green onion and parsley. Cover and put in the fridge overnight. Preheat the oven to 375 and put casserole on counter while oven heats. Cook for 45 - 60 minutes until cooked through.
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