Tired of cold cereal or cheese toast for your holiday breakfast?
Do you starve yourself on holiday mornings waiting on the "big"
meal? Try one of these favorite make-ahead casseroles for your
next holiday breakfast! The first two are sweet, the apple
cobbler is made in the crockpot and uses granola, and the last
one makes a very hearty "meat and potato" casserole.
Make-Ahead: French Toast Bundt Pan Breakfast
This is a cross between coffee cake and cinnamon rolls!
12 (very cold) unbaked dinner rolls
1/3-cup liquid hazelnut coffee creamer
1/4-cup pancake syrup or honey
3-tablespoon butter, melted
1/2-tablespoon ground cinnamon
1/2-tablespoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Buy frozen rolls or make the rolls yourself, but this works best
if the dough is still very chilled from the refrigerator before
the dough starts rising. Cut rolls in fourths. Combine the other
ingredients in a bowl. Dip rolls in mixture and place in Bundt
pan, which has been sprayed with non-stick spray. Pour remaining
mixture over rolls. For make-ahead, cover with plastic wrap and
refrigerate at this time. When ready to prepare, loosen cover and
let rise at room temperature until rolls rise to the top of the
pan. Bake at 350°F for 35 minutes. Invert onto a serving platter.
Drizzle with syrup and powdered sugar. Slice and serve with
French Toast Casserole
Everything could be mixed the night before and then poured over
the French bread in the morning before baking.
1 loaf French bread
3 cups milk
2 teaspoons vanilla extract
Spray a 13x9 pan with Pam. Tear up the bread and place it in the
pan. Combine the remaining ingredients together. Pour them over
the bread Bake at 375°F for 45 minutes. Dust with powdered sugar.
Serve with syrup.
Make-Ahead: Crockpot Breakfast Apple Cobbler
4 medium-sized apples, peeled and sliced
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons butter, melted
2 cups granola cereal
Place apples in slow cooker and mix in remaining ingredients.
Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours.
Serve with milk.
Make-Ahead: Farmer's Breakfast Casserole
3 cups frozen shredded hash browns, 24 oz. bag
3/4 cups Monterey jack cheese, shredded
3/4 cups Cheddar cheese, shredded
1/3-cup mild salsa
1 cup Ham, or Canadian-style bacon, diced
1/2 cup Green onions, sliced
4 Eggs, beaten
12 oz Evaporated milk, canned
1/4-teaspoon black pepper
Grease a 2-quart square-baking dish. Spread the potatoes evenly
in the bottom of the dish. Sprinkle with cheeses, ham, salsa and
green onions. Combine the eggs, milk, pepper, and salt and pour
over the potato mixture in dish. Cover and refrigerate. To serve,
bake, uncovered at 350°F for 40 to 45 or until knife inserted in
center comes out clean. Let stand 5 minutes before serving.
Optional, add extra shredded cheese to the top during the last 15
minutes of baking. Serves 6
Reprinted with permission.
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