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 Probably what to serve for breakfast on
Christmas morning is the last thing you have on your mind this week. With the
hustle and bustle of last minute shopping, trimming the tree and tempting
cookies and candies everywhere you look, contemplating a festive morning meal
is low on the priority list right now.
But, making a plan is something
that would be wise to figure out now. Just think how much calmer you will be on
the 25th with your meal already in the freezer ready to pop in the oven. The
last thing you need after the presents are open and gift wrap is flying
everywhere is to start making an even bigger mess in the kitchen whipping up a
spectacular breakfast. This should be your time to relax …besides, making
something ahead of time leaves you free to enjoy the family and the joys of
Christmas morning.
Here are some of our favorite "make ahead meals" just
right for Christmas morning. Just put out the juice, brew a pot of coffee and
take it easy! |
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Provençal-Style Baked Eggs |
Vegetable Frittata |
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| Makes: 4 |
| Ingredients |
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1 Tbsp. olive oil |
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3 scallions chopped |
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1 Tbsp. finely chopped fresh thyme or 1 teaspoon dried |
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1 large tomato chopped |
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8 tsp. grated Parmesan cheese |
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4 large eggs |
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4 tsp. heavy cream |
Directions |
| 1. |
In a skillet heat the oil, scallions and thyme for about 1
minute or until the tomato is softened. |
| 2. |
Assemble all ingredients (except cream) in individual ramekins
and keep refrigerated over night until ready to cook. One and half tablespoons
of the tomato mixture first, 1 teaspoon of grated cheese, a cracked egg,
another teaspoon of cheese and another teaspoon of the tomato mixture. Season
with salt and pepper. |
| 3. |
When ready to eat, remove ramekins from the fridge. Place a
rack in the middle of the oven and preheat the oven to 400 F. Drizzle each
ramekin with 1 teaspoon of cream. Bake for about 12 minutes or until done just
the way you like it. |
| 4. |
Serve hot right in the ramekins with bagels and cream
cheese. |
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| Serves: 4 |
| Ingredients |
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2 Tbsp. butter |
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2 Tbsp. oil — vegetable or olive |
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1 russet potato, medium, peeled and sliced thinly |
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1 leek, small, quartered, rinsed well and patted |
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1 cup asparagus, blanched, cut into 1" pieces |
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3/4 cup Swiss cheese, grated |
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6 large eggs |
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1/2 cup half and half or light cream |
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1/2 cup Stonewall Kitchen
Spicy Honey Mustard or any good flavored mustard |
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Salt, optional |
Directions |
| 1. |
Heat butter and oil in heavy skillet. |
| 2. |
Sauté thinly sliced potatoes and diced leeks together
until potatoes are tender and can be pierced with a fork. Blanch asparagus
until tender. |
| 3. |
Lightly oil 9x9 baking pan or a 9-inch deep dish pie pan and
put cooked vegetables into bottom of pan. |
| 4. |
Lightly beat eggs and add half and half and Spicy Honey Mustard
to egg mixture. Salt optional. |
| 5. |
Add shredded Swiss cheese and pour over vegetable mixture. |
| 6. |
Bake in a pre-heated 350 degree oven for 20 to 30 minutes or
until center is firm and set. Remove from oven and let stand for 10
minutes. |
| 7. |
Freeze and thaw the day before Christmas in the refrigerator.
Reheat for 20 minutes in a 350 degree oven. |
Note: This recipe may also be baked in a
pie shell for quiche |
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Yankee French Toast Soufflé |
Flavored Cream Cheese |
| Serves: 8 - 10 |
| Ingredients |
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1 loaf day-old baguette |
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1-2 Tbsp. butter, softened |
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4 eggs |
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2 egg yolks |
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3 cups whole milk |
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1 cup whipping cream |
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1/2 cup sugar |
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1 tsp. vanilla extract |
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1 tsp. ground nutmeg |
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1 tsp. ground cinnamon |
Directions |
| 1. |
Cut bread into 1 inch pieces and butter each side. Squeeze
slices (fitting tightly) into greased 9 x 13 casserole pan. |
| 2. |
In a separate bowl, beat eggs and egg yolks. |
| 3. |
Add milk, cream, sugar and vanilla extract. Pour over bread.
Sprinkle with nutmeg and cinnamon. Refrigerate overnight. Bake in 350 degree
oven for one hour. Serve with maple or blueberry syrup. |
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| Serve this cream cheese with fresh bagels or
toast, fruit, coffee and juice for a completely delicious meal. |
| Ingredients |
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8 ounces cream cheese, softened |
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1/2 cup Stonewall Kitchen
Cinnamon Apple Jelly |
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1/2 cup raisins |
Directions |
| 1. |
Bring 1 cup of water to a boil. Place the raisins in a medium
size bowl and pour in the hot water. Allow the raisins to soak for 10 minutes
and drain. |
| 2. |
Mix the cream cheese, raisins and jelly until all is
incorporated. Chill and use on bagels, muffins or toast. |
Note:
Any Stonewall Kitchen jam or jelly
can be used in this recipe although you may want to omit the raisins.) |
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