Simply put, the holidays are about family. Lazy mornings with the kids, watching A Christmas Story on repeat with the fire slowly crackling in the background; these are the things that really make this time of year special for me. I can’t think of much more I’d like to do than don my favorite apron over my pajamas and fill the house with scrumptious holiday breakfast smells. Remember the brown sugar bacon from a few weeks back? Well, get ready. Your house is about to smell just as scrumptious. Slowly but surely, the gents assemble, complete with disheveled hair, wrinkled shirts and hungry bellies. It’s time for some holiday breakfast! I’ve put together some recipes that are guaranteed to put smiles on your family’s’ faces this season.
Eggnog Pancakes: (source: http://allrecipes.com/recipe/230464/eggnog-pancakes/)
Who doesn’t love pancakes?!? These are amazingly easy to put together, because you simply need to swap the milk in the batter with any leftover eggnog from your holiday parties. There aren’t too many drinks that evoke the holiday spirit like eggnog, so this is definitely an ideal Christmas breakfast idea that can be ready in minutes. Not to mention you can cook these with the kids!
- Two 4-ounce cans diced green chiles, drained
- 1 small jar roasted red peppers, diced and drained
- 12 ounces grated sharp cheddar cheese
- 4 large eggs
- 3 cups milk (I used 1%)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 8 strips of bacon, cooked and crumbled
- Preheat oven to 350 degrees F. Spray a 9x13-inch dish with nonstick spray and set aside.
- In medium bowl, mix together the chiles, roasted red peppers, and cheese. Gently spread into the prepared dish.
- In a medium bowl, whisk together the eggs, milk, flour and salt. Pour over chiles and cheese. Sprinkle the cooked bacon on top.
- Bake 40 to 45 minutes until browned and bubbling and the eggs are cooked through.
Gingerbread Pancakes: (source: http://lecremedelacrumb.com/2014/12/gingerbread-pancakes.html)
Ok, ok. One more pancake idea. These looked way too amazing to pass up. I know that eggnog doesn’t necessarily agree with everyone, so these delightful gingerbread cakes will provide a great alternative. At this point, my house is basically permanently plastered with wafts of holiday smells, so why not add to it with the classic scent of gingerbread! While I do love ginger snaps and making gingerbread houses with the kids, these are a less crunchy substitute that will literally melt in your mouth.
Don’t be intimidated by the long ingredient list! You probably already have most of the gingerbread spices in your cabinet. Finish them off with a cinnamon-maple syrup combo that will make these a new family favorite.
- 2 eggs
- 4 tablespoons melted butter
- ¾ cups milk
- 1 ¼ cups flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon ground ginger
- ½ teaspoon salt
- ¼ cup brown sugar
- 2 tablespoons molasses
- Pinch of cloves
- Pinch of nutmeg
- 1 teaspoon cinnamon + 1 cup maple syrup
- Powdered sugar (optional)
- Start by making the cinnamon syrup. Heat the maple syrup in a saucepan over medium heat for 4-5 minutes and stir in the cinnamon. Set aside.
- In a medium-sized bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, cloves and nutmeg.
- Preheat a frying pan or griddle on medium heat.
- In a separate, large-sized bowl, add the eggs, melted butter, milk, brown sugar and molasses. Whisk until well blended and smooth.
- Add the flour mixture from step 1 to the egg mixture and lightly whisk. Be sure to not stir too thoroughly, because there should be lumps throughout the mixture.
- Add butter to grease the preheated pan/griddle, and pour small circles of the batter into the pan (similar to the eggnog cakes).
- Once you see bubbles start to form, flip the pancakes until the other side is lightly browned. Repeat with the remaining mixture.
- Drizzle the cinnamon syrup over the pancakes and enjoy! Sprinkle with powdered sugar if you’re feeling extra festive.
Eggs Benedict Casserole: (source:http://roxanashomebaking.com/overnight-eggs-benedict-casserole-recipe)
I know I’m not alone in saying my nights this time of year are quite long. I’ll admit, with all the wrapping and preparing for Santa’s arrival, I sometimes just want to kick back and relax in the morning. The best part about this one is that you can take care of a lot of the prep and cooking the night before, and all you have to do is pop it right in the oven and it’s ready for action! Who doesn’t love eggs benedict? And casseroles? It’s like the best of both worlds! This is an incredibly hearty option that will satisfy even the hungriest of bellies.
I was recently turned on to this recipe, and am in love! No joke, in just a matter of minutes, this will be ready to sit in the fridge overnight.
- 4 egg yolks
- ½ cup of unsalted butter, melted.
- 1 tablespoon of freshly squeezed lemon juice
- Pinch of salt
- 6 English muffins, diced
- 1 lb Canadian bacon, diced (or leftover cooked ham if you have it!)
- 8 eggs
- 2 cups of milk (or half/half creamer)
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon black pepper
- Butter a large baking dish.
- Layer the bacon (or ham) on the bottom of the dish. Add the diced English muffins, and put the remaining meat on top.
- In a bowl, add the eggs, milk (or half/half), onion powder, salt, pepper and paprika.
- Pour this mixture over the English muffins and meat.
- Cover with plastic wrap and toss it in the fridge overnight.
- When you’re up in the morning, preheat the oven to 375F.
- Once preheated, cover the dish with aluminum foil and bake for 45 minutes or until eggs are just starting to set.
- Take off the foil and bake for 15 more minutes or until eggs are completely set.
- Take the casserole out of the oven and let it sit while you make the hollandaise.
- In a separate bowl, add the egg yolks and lemon juice and whisk until thickened. (You may want to use an electric hand mixer to save some time)
- Heat a very small amount of water in a saucepan, and hold the bowl of hollandaise over the sizzling water being sure not to let the bowl touch the water.
- Continue to whisk, adding the melted butter. Mix until the sauce is extra thick.
- Remove the bowl from over the saucepan, and add the salt.
- Pour the hollandaise over the casserole, and enjoy!