If you have a bit of the Type-A bug like me, you may have mentally prepared for your family's Christmas morning breakfast this past Summer. Your pantry may even already have all the needed items to make your dream spread (my pantry still needs to be filled, but *hoping* to get that checked off soon ;)
However, in the midst of a tremendously busy season, you may have yet to even think about Christmas morning breakfast... until now! :-) We got some tried-and-true family staples, one sweet, one savory. And the best part? You make these items the night before! Christmas morning is left for presents, the reading of Christmas story, and cherishing those precious moments with your little tots. Do you have a yummy Christmas morning tradition? Please post your recipe in the comment section!
Sticky Puddin' Buns
My mom used to make this for special occasions. Found her recipe for it in her tin, grey box, cutout from an old Arizona Republic article. It is tried and true and delicious! -- Jaime Tischler
Non stick vegi spray
1/2 cup chopped pecans
3-ounce package butterscotch pudding (not instant)
1 stick butter or margin
1/2 cup brown sugar
Spray bundt pan with non-stick vegtable oil. Cover the bottom with pecans. Place the frozen rolls on the top of the pecans. Sprinkle with pudding. Melt the butter and stir in brown sugar. Mix well, then pour all over the top of the frozen rolls. Cover top with waxed paper and let stand overnight.
Next morning, peel the paper carefully and bake at 350 degrees for 20-25 minuets. Carefully invert onto serving platter.
Makes 8 servings.
Eggs and Ham
Having holiday guests stay over? This one is perfect! Serves 20!
3 dozen eggs, add 1/2 - 1/3 of the milk
2 cans mushroom soup
1 of mushrooms
1 cup milk
1/2 cup cooking sherry
1/2 lb sharp cheese
1 stick butter
1 1/2 lbs shaved ham
Scramble eggs with butter until barely congealed. Sprink;e ham in greased casserole pan. Put eggs on top. Mix rest of ingredients--heat and pour over eggs. Cover with plastic and refrigerate until ready to use. Bake at 350 for 30 min.
Jaime, we use the exact same sticky bun recipe every year! ;-) However, since my dad discovered a gluten allergy, we have also added this recipe too:
ReplyDeleteIngredients
1 pkg. (26-32 ounces) frozen shredded hash brown potatoes, 1 pkg. Jimmy Dean Sausage Crumbles (I use turkey crumbles), 2 cup (8 ounces) shredded mozzarella cheese, 1/2 cup (2 ounces) shredded Parmesan cheese, 1/2 cup julienne cut sun dried tomatoes, 6 green onions, sliced, 12 eggs, 1/2 cups milk, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
Directions
Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended. Pour evenly over potato-sausage mixture. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set.