Make Ahead Christmas Breakfast

Christmas morning is so much fun with everyone opening their gifts and playing with new toys.  Don't miss out on the fun being in the kitchen the whole time.  Try one of the make ahead recipes so you can be in on the fun too!

Ham, Cheese and Egg Casserole

  • 2 Tbsp. butter, softened
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. mustard powder
  • 24 oz. ham, cut into 1-inch cubes
  • 8 oz. cheddar cheese, cubed
  • 3 cups cubed day old French bread
  • 4 eggs, beaten
  • 3 cups milk
  • 1 dash hot pepper sauce
  • 3 Tbsp. butter, melted
  • 1/2 cup freshly grated Parmesan cheese

Generously grease a 9x13-inch glass baking dish with softened butter.  Stir together flour and mustard powder.  Place ham and Cheddar cubes in a large mixing bowl, sprinkle with flour mixture, and toss until evenly coated.  Add bread cubes and toss to mix.

In a separate bowl, whisk together eggs, milk and hot pepper sauce.

Pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer.  Drizzle with 1 Tbsp. of butter, and sprinkle with 1/3 of the Parmesan cheese.  Repeat twice more to form three layers.

Pour egg mixture over top, cover with plastic wrap, and refrigerate 8 hours to overnight.

The next morning, remove casserole from refrigerator, remove plastic wrap, and allow to stand at room temperature for 30 minutes.  Preheat oven to 350º.  Bake uncovered in preheated oven until the eggs have set, and the top is golden brown and crispy, about 1 hour.

Bacon Breakfast Casserole

  • 12 slices bacon
  • 1/4 cup butter, melted
  • 2 cups grated Cheddar cheese
  • 8 eggs
  • 1 bell pepper (any color), diced
  • 1 Tbsp. prepared mustard
  • Salt and pepper to taste
  • May add chopped onions if desired
  • 2 cups milk (sweet milk or evaporated milk)
  • 3 cups croutons (may use seasoned ones, if desired)

Place bacon in a large, deep skillet.  Cook over medium high heat until evenly brown.  Drain, crumble and set aside.  Melt butter. Spray a 9x13-inch baking dish with vegetable spray.  Place croutons in the bottom of the dish, and drizzle with melted butter.  Sprinkle with grated Cheddar cheese.

Crack the eggs into a bowl, whisking to break up the yolks.  Add milk, peppers, mustard, salt and pepper; beat until well combined.  Pour over the croutons and cheese, sprinkle with crumbled bacon.  Place in refrigerator overnight.

Let sit out for 30 minutes before baking in the morning.  (Note:  May be put together and baked immediately.)  Preheat oven to 325º.  Bake in the preheated oven for 40 minutes.  Remove from oven and allow to stand 10 minutes before serving.                                                                                                                                                                                    Cranberry Orange Loaf

  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbsp. grated orange zest
  • 1 1/2 cups fresh cranberries
  • 1/2 cup pecans, coarsely chopped
  • 1/4 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 3/4 cup orange juice

Preheat the oven to 350º.  Grease and flour a 9x5-inch loaf pan.  Whisk together flour, baking powder, baking soda and salt.  Stir in orange zest, cranberries and pecans.  Set aside.             In a large bowl, cream together margarine, sugar and egg until smooth.  Stir in orange juice.  Beat in flour mixture until just moistened.  Pour into a prepared pan.

Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand for 10 minutes before turning out onto a wire rack to cool.  Drizzle warm bread with a simple glaze made of powdered sugar, vanilla and milk.  May substitute orange juice for milk for additional flavor.  Wrap in plastic when completely cool to keep fresh.