December 16, 2010

Christmas Breakfast

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The most memorable part of Christmas for me growing up was the amazing breakfast my mom would put together for us on Christmas morning. It was every kid’s dream to wake up to a table full of delicious food. To have those smells emanate all throughout the house. This is a tradition that I want my husband and children to have as well. For my post this month I really wanted to share some recipes with you that are easy, delicious, and that your spouse with LOVE. Creating memories together, especially over the holidays, are some of the most precious that we have.

Date Idea: If you don’t want to make this for your own Christmas breakfast, plan a little morning date with your spouse. You can serve your spouse breakfast-in-bed and then heat things up with this “Santa Baby…” post.

Rhodes Cinnamon Rolls

One of the recipes my mom would make around Christmas time was homemade cinnamon rolls. Oh, they were scrumptious! But the hours that it took to make them was ridiculous. A few years ago, my sweet sister-in-law, Kelli, started making amazing Cinnamon Rolls. My mom was so impressed (because they tasted just like her own) that she asked Kelli for her recipe. Kelli, the sweet girl that she is, snickered and let us in on her little secret. They aren’t homemade! They are Rhodes Freezer Cinnamon Rolls and they are divine! They are so good they taste homemade! What a perfect sweet to add to your Christmas breakfast!

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This Mock Egg Souffle’ should be made the night before you serve it. I actually love this recipe for that reason. You don’t have to walk up early to start cooking an enormous breakfast. Once you wake up on Christmas morning, you simply throw it in the oven for 45 minutes to an hour while you prepare the rest of your meal. Another way to cut corners (because I definitely know how crazy Christmas Eve can get) would be to shred your cheese and cook your bacon a few days before. That way all you have to do is put it all together on Christmas Eve.
12 slices of white bread, crusts removed
1/2 c. margarine
1/2 lb. Monterrey Jack Cheese
1/2 lb. cheddar cheese
1 lb. bacon (browned), ham, or sausage
6-8 eggs (I use a small container of egg beaters mixed with a couple eggs)
3 c. milk
salt and pepper to taste
Sour cream, salsa, and guacamole (optional)
Butter both sides of bread. Place 6 slices in a 9×13 inch baking pan. Put 1/2 of the cheese and bacon on top of bread. Repeat layering with remaining bread, cheese, and bacon. Combine eggs, milk, and seasonings and pour over bread. Allow to soak overnight in refrigerator (I have soaked for only a few hours before). Bake 45 minutes to 1 hour at 350 degrees. Serve immediately. Top with sour cream, salsa and guacamole.

Click HERE for a printable version of the Mock Egg Souffle` Recipe.

 Make it healthy — I served this breakfast with a glass of cranberry juice (perfect for the holiday season!) and you can also mix up some fresh fruit to serve on the side.

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Recent Comments

8 Responses to “Christmas Breakfast”

  1. Courtney says:

    Cinnamon rolls are definitely a tradition in my house too! Although we always make them homemade because I think it’s fun and doesn’t take nearly as much work as people think. This year however, we went to my brother-in-law’s house and they are all allergic to gluten. My amazing sister in law made gluten free cinnamon rolls that were, I kid you not, every bit as good as the homemade one’s my mom makes. I was floored! For those with allergies – it is still possible to have the delicious traditions you love!

    • Kari Kari says:

      Oooh, I would love to get a hold of that gluten free cinnamon roll recipe! I too grew up making cinnamon rolls from scratch and I honestly never thought anyone could make them better than my mom :) In an effort to start eating healthier, nowadays, I don’t get to eat like I used too. So any fabulous recipes you would like to pass along, we would love to know and feature your recipes here on our site :) Thanks so much for your comment!

  2. Kathleen says:

    I love this post so much! I have made this several times throughout the year! My husband absolutely loves the mock egg souffle!!

    • Kari Kari says:

      Awe, thanks Kathleen! I’m so glad that your hubby is a fan too! I’ve actually started changing up this recipe and putting in spicy sausage or Basque Charizo (since my hubby is Basque:)) Have to changed it up at all? I love to hear other alternatives…but to be honest, I personally love it just like this! SOOO good! Thanks so much for your comment and encouragement!

  3. Maggs says:

    Thanks for this – looks tasty! What kind of milk do you use in the egg souffle? Could one use fat-free milk, or would that impact the texture too much? Cheers!

    • Kari Kari says:

      Hi Maggs! I use 1% milk, but you would be completely fine to use skim. I would just add in an extra egg or two to thicken it a little more. Have a Merry Christmas!

  4. Clementine says:

    Covered or uncovered with foil.???


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