breakfast with santa

Merry Christmas Eve! It is hard to believe that Christmas is tomorrow! It is no secret that I love this time of year, and no matter how old I get, nothing beats the feeling of waking up early on Christmas morning and spending time with loved ones.

Once the presents are opened and the coffee is consumed, breakfast is the next best part! Read on below for two sweet treats to make on Christmas morning!

French Toast Casserole

This French Toast Casserole from Savory Magazine is been my go-to breakfast for the holidays, and it is too good not to share! The recipe is just five ingredients, and you can even prep it overnight and pop it in the oven first thing in the morning!

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Ingredients
1 loaf (16 oz) of cinnamon swirl bread (Pepperidge Farm)
¾ of a container of blueberries
5 eggs
2 ½ cups of half and half
1 tsp of vanilla extract

  • Cut the entire loaf of bread into approximately 1-inch pieces. Use a 13 x 9 non-stick pan and lay the cut pieces of bread across the bottom. Once the bottom is covered, continue to layer the bread on top of itself until the full loaf is in the pan.
  • Scatter the blueberries over the bread.
  • Mix the eggs, half and half, and vanilla extract in a large bowl, and pour the mixture over the bread and blueberries.
  • Let sit in the refrigerator overnight or one hour prior to cooking.
  • Preheat the oven to 350º. Cook the casserole for 50 minutes.
  • Sprinkle powdered sugar over the top and serve immediately!

Pop’s Pancakes

Growing up, my dad always made pancakes for my family on Sunday mornings, and whenever possible, Connor and I continue that tradition for ourselves! Pop’s Pancakes are a twist on the classic Aunt Jemima recipe. His modifications create a much thinner pancake — perfect for stacking on your plate!

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Ingredients
1 cup of Aunt Jemima Pancake Mix
1 cup of milk
1/2 cup of half and half
1 egg
1 tbsp of vegetable oil

  • Mix all ingredients into a bowl and whisk until the batter is smooth.
  • Preheat the griddle to 350º and coat with a little butter.
  • Pour batter, cook the pancakes evenly on both sides, pour on the syrup and enjoy!

 

breakfast in bed

This weekend, Connor and I tried out a new recipe that redefined the phrase “breakfast in bed.” While we were fast asleep, our breakfast was cooking all night long. What could be better than waking up to a nice, hot breakfast on a chilly December morning?

We used our slow cooker to make a savory casserole that was filled with some of our favorite breakfast staples: eggs, cheese and hash browns! At the last minute, we even made a game-changing decision to add in some crispy bacon! Read on below for the recipe

Ingredients

1 dozen eggs
24 hash brown patties, frozen
1/2 cup of chopped onions
3 & 1/2 cups of shredded cheddar cheese
1 package of cooked and chopped bacon (or your favorite breakfast meat) — optional!
1 cup of milk
1/4 tsp of ground mustard
1/4 tsp of garlic powder
1 tsp of salt, plus more for seasoning
1/2 tsp of pepper, plus more for seasoning

  • Whisk the 12 eggs until fully mixed. Add in the milk, ground mustard, garlic powder, salt and pepper, and whisk until all ingredients are combined.
  • In the slow cooker, start by placing the hash brown patties in as the base for the first layer. We found it best to break the patties up into halves and quarters to fit across the entire pot without too many empty spaces. Season with a pinch of salt and pepper.
  • Add in 1/3 of the onions, as well as 1/3 of the bacon over the hash browns. Sprinkle 1 cup of cheese on top.
  • Repeat this step two more times, so that you have a total of three layers of hash browns, onions, bacon and cheese.
  • Pour the egg mixture over the three-layer casserole. Then add the last 1/2 cup of cheese on top.
  • Cover the slow cooker, and set it to cook on low for 8 hours.

Go to bed, get a good night’s sleep, and wake up to a delicious breakfast casserole first thing in the morning! This hassle-free breakfast is the perfect meal for the holiday season! Bon appétit!