Here are some Great Holiday Breakfast options for the upcoming holidays.
These options are food you can prepare ahead and then just pop into the oven when you get up in the morning. Enjoy!
Overnight French Toast Bake:
I love the puffed up egg-y bread covered in cinnamon and sugar. Not sure how you can’t, especially when it’s drenched in syrup!! If you love French Toast, then I suggest trying this recipe. It’s perfect for a special weekend or even for a holiday morning.
- ½ cup melted butter (1 stick)
- 1 cup brown sugar
- 1 loaf Texas toast (with crust trimmed off, optional)
- 4 eggs
- 1½ cup milk
- 1 teaspoon vanilla
- Powdered sugar for sprinkling
- brown sugar
- 1 TB sugar + 1 teaspoon sugar
- Begin by melting butter. Add brown sugar and mix well.
- Pour butter and brown sugar mixture into the bottom of a 9×13.
- Add a layer of Texas toast.
- In a medium bowl, whisk together eggs, milk and vanilla.
- Pour half of egg mixture over the Texas toast and sprinkle brown sugar and cinnamon on top.
- Add another layer of Texas Toast. Spread a thin layer of butter over bread.
- Top with the remaining egg mixture and top with your cinnamon and sugar mixture.
- Refrigerate overnight or for at least 4 hours before baking.
- When ready to bake, bake at 350 for 40-45 minutes.
Cinnamon Rolls Recipe:
If you love Cinnamon Rolls as much we do, I highly recommend trying this recipe. As I mentioned before, they are soft and the frosting on top is amazing!! I know you’ll love them!
- 1 pkg yeast
- 1 cup warm milk
- ½ cup sugar
- ⅓ cup butter, softened
- 1 tsp. salt
- 2 eggs
- 4 cups flour
- 1 cup brown sugar
- 2½ TB cinnamon
- 2 TB flour
- ⅓ cup butter, softened
- ½ cup butter
- 1½ cup powdered sugar
- ¼ cup cream cheese
- ½ tsp. vanilla
- ⅛ tsp. salt
- In a large bowl, dissolve yeast in warm milk. Add sugar and 1 cup of flour. Stir gently, cover and set aside until doubled in size, about 30-45 minutes.
- Add butter, salt, eggs and remaining flour. Mix well with wooden spoon.
- Turn dough onto a lightly floured surface and kneed for 5 minutes (dough will be a little sticky) Place back in the bowl and cover to let rise until doubled in size.
- Roll out onto a 21×16 rectangle, about ¼ inch thick.
- Spread the ⅓ cup softened butter then sprinkle with the brown sugar. Roll up long ways and cut into 1¾ inch slices. You should get about 12 cinnamon rolls
- Place on a greased jelly roll pan and let double in size.
- Bake at 375 for 15-20 minutes.
- While rolls are baking, mix all icing ingredients together and spread over warm rolls.
CHEESY HASH BROWN BREAKFAST CASSEROLE
What’s great about this recipe is it also reheats well. We made it and had leftovers and enjoyed it for the next few days because it was still so good. For those that love breakfast casseroles, we hope you give this one a try and let us know what you think. We thought it was breakfast heaven!
- 1 pound sliced bacon, diced
- 4 cups frozen shredded hash brown potatoes, thawed
- 9 eggs, lightly beaten
- 2 cups shredded Cheddar cheese
- 1½ cups cottage cheese
- 1¼ cups shredded Swiss cheese
- Salt & pepper
- Preheat oven to 350 degrees, and grease a 9×13-inch baking dish.
- Cook bacon in a skillet until browned and pour into large bowl.
- Stir in potatoes, eggs, cheeses and salt & pepper. Pour mixture into greased baking dish.
- Bake for 40-45 minutes. Let stand for 10 minutes before serving. ENJOY!
If you love the tastes of bacon, eggs, peppers, cheese and crescent rolls then I think you will enjoy this dish just as much as we did. It would also be easy to change up based on the breakfast foods you prefer. You can add sausage, different cheese, different veggies – you name it!! Here is what you’ll need to make this yummy recipe…
- 4 slices bacon, cut in half
- ⅓ cup milk
- 4 eggs, slightly beaten
- salt and pepper
- ¼ cup chopped red bell pepper
- 1 – 8 oz can refrigerated crescent dinner rolls
- 1 cup shredded Mexican cheese (divided)
- 2 TB butter, melted
- fresh cilantro, chopped
- Preheat oven to 375.
- Cook bacon and set aside (leave bacon drippings in pan).
- In a bowl, beat ⅓ milk, egg salt and pepper until well mixed. Add peppers and pour into bacon pan and cook until thickened through out but still moist. Set aside.
- Add parchment paper to a large cookie sheet. Unroll crescent roll dough and separate into triangles. Layer dough around making a 4 inch circle in the middle with the points towards the outside of the cookie sheet (see pic below). Press the overlapping dough together.
- Add bacon around the center of the circle at the tops of the triangles and top with ⅓ cup shredded cheese. Spoon eggs on top of cheese and add another ⅓ cup of cheese on top of the eggs.
- Add pointed ends of dough and wrap around eggs, tucking under the dough to form a ring (filling will be visible).
- Brush top of dough with melted butter and the remaining cheese.
- Bake for 20-25 minutes. Top with cilantro and serve warm. ENJOY!