I have another tablescape today and two special breakfasts for the holiday. This is really the most fun time of year for special meals and pampering those we love. Starting out with the stoneware Christmas plates, I set a table with a plaid tablecloth. These plates are used a lot this month, and each one is different. This one has the tree with the word Hope.
A sleigh is pictured with the word Love. My Christmas Cardinal bowls are at each place for cereal. Crystal glasses for water or juice and coffee mugs complete the setting.
A gift package with the word Joy is at another place.
I use my little tree spreaders as knives for the breakfast table, great for butter on toast or biscuits. The fourth plate has a stocking with the word Peace.
These adorable Santa napkin rings were a thrift store find.
The centerpiece is a simple red and green basket, with greenery and a candle with a topper of Christmas figures. It is surrounded with my little glittery birdhouse ornaments.
I mentioned on a previous post that I was going to make some blueberry turnovers, and here they are. Simple, just puff pastry and blueberry pie filling. There is enough pie filling for two batches of 8 turnovers in one can. So a few days later I make a second recipe and freeze them. I thaw the puff pastry in the frig overnight so I don’t have to wait for it in the morning. Preheat the oven to 400 degrees. Open up the puff pastry sheet, and cut into four squares. Top each one with two tablespoons of blueberry pie filling. Dab the edges with water using your fingers. Fold into triangles, enclosing the filling.
Crimp the edges with a fork to ensure a good seal.
Bake in a 400-degree oven for 15-17 minutes, until lightly golden brown and puffed.
Yum! DH likes his without any glaze as he doesn’t like really sweet things (other than me, that is).
But a simple glaze of powdered sugar, milk and vanilla extract makes mine a bit sweeter and more delicious.
Yum, a special breakfast for a special day, Christmas eve perhaps? Yes, I know that Pepperidge Farm makes these, but the problem is none of my local grocers carry the blueberry. They have apple, raspberry, cherry, and peach, but I like blueberry the best. So, I have to make my own.
Tonight, Christmas Eve, I’ll make my baked eggs for Christmas morning since you have to start the recipe the night before serving. Breakfast on a holiday calls for something special, but not a lot of time. There are literally hundreds of recipes on the internet for this baked egg dish, and I really don’t think you can get it wrong. But, I mention it every year, and every year some readers ask for the way I make it. So, this year, here it is. I wanted to show this to you today, as you need to make it tonight to serve tomorrow morning.
The great thing is that the measurements are not precise, they can take a bit more or less of this or that, add something in, leave something out, it doesn’t matter. In fact, I don’t think I have made it exactly the same twice. This time it was sausage, mushrooms and onion. But you could use bacon, leave out the mushrooms, add in peppers or something else, whatever you like. I like this Buttermilk bread so I used that, along with about 1/2 a roll of sausage, two large mushrooms, and 8 ounces of Cheddar Jack shredded cheese.
Cook the sausage and onion until the sausage is mostly browned. Add the mushrooms and cook until sausage is done and mushrooms are softened.
That looks about right.
Whip your eggs with a fork to blend the yolks and whites. Add whipping cream (or milk, or half-and-half) and mix well.
Cut your bread into cubes and add to the eggs. Some people just layer the sliced bread with the extra goodies (sausage, bacon, onion, etc) and pour the egg-cream/milk mixture over the top, but I find the casserole just works better using cubes. It is easier to get the other ingredients mixed into the bread this way. For the purpose of scaling up the recipe to feed more, use 1 to 1-1/2 eggs and 1 to 1-1/2 pieces of bread per person. I like a bigger breakfast on holidays, so for the two of us I used three slices of bread and three eggs.
Mix in the cooked sausage and a handful of the cheese. Add salt and pepper to taste.
Mix well. Spray a small baking dish with no-stick spray. Put the sausage-bread mixture in it and spread evenly.
Top with the remainder of the cheese.
Cover with plastic wrap and place in the refrigerator overnight.
In the morning, remove the plastic and place in a COLD oven. After you put the casserole in, close the door, and turn the oven on, setting the temp to 350. Now, go have some coffee, take a shower, or enjoy your family for about 30-45 minutes. I run downstairs and pop this in the oven when I first get up. By the time I have finished my morning routine and had some coffee, it is ready. Sometimes I get into my Christmas stocking while waiting for it to finish baking.
Hot and bubbly from the oven.
Dig in to cheesy, eggy deliciousness. If there is any leftover, just refrigerate and reheat for breakfast the next day. Enjoy!!
Holiday Breakfast Egg Casserole
4 ounces sausage, or four strips bacon (or both)
two large mushrooms
1/4 cup chopped onion
8 ounces shredded cheese – Cheddar Jack or your favorite
3 slices bread
1/4 cup of whipping cream (or milk, or half-and-half)
Start the night before you want to have this for breakfast. Cook the sausage and onion until the sausage is mostly browned. Add the mushrooms and cook until sausage is done and mushrooms are softened. Whip the eggs with a fork to blend the yolks and whites. Add about a 1/4 cup of whipping cream (or milk, or half-and-half) and mix well. Cut your bread into cubes and add to the eggs. Mix in the cooked sausage and a handful of the cheese. Add salt and pepper to taste. Mix well. Spray a small baking dish with no-stick spray. Put the sausage-bread mixture in it and spread evenly. Top with the remainder of the cheese. Cover with plastic wrap and place in refrigerator overnight. In the morning, remove the plastic and place in a COLD oven. After you put the casserole in, close the door, and turn the oven on, setting the temp to 350. Bake for 30-45 minutes, until casserole is set in the middle, and lightly browned. Enjoy!
Download the recipe pdf – Holiday Breakfast Egg Casserole
I made another one just this week so I could photograph it on our Christmas plates. It is even better served on the quilted Nine Patch Star table runner from our quilt along! More quilting coming up, and the mystery design is almost done!!
I wish you all a Merry Christmas and Happy Holidays!
Do you have a special holiday breakfast recipe? Do you set a festive breakfast table for the holidays?