Wednesday, December 21, 2016

5 Breakfast Recipes for Christmas Morning!

Christmas morning isn’t just for opening presents, it’s for enjoying a wonderful breakfast to enjoy with the entire family. Today on Family Food Live, 5 Breakfast Recipes for Christmas Morning! or any other morning. These breakfast recipes are perfect for all year round!

Join us for Family Food Live at 11 am CST/12 Noon EST every Wednesday and Friday!  Today I’ll be live on the Quirky Momma Facebook page. Make sure you like both the Burnt Macaroni Facebook page and the Quirky Momma Facebook page now so you never miss an episode!

If you missed the last Family Food Live, here’s a look:

Are you looking for gifts for the foodie in your life?  Here’s our list of The Best Holiday Gifts for the Foodie in Your Life!

Now on to today’s recipes!

Holiday Breakfast Casserole

Shopping List:

  • 1 roll (12 ounces) Breakfast Sausage
  • 2 cups shredded Cheddar cheese
  • 6 eggs, beaten
  • 1 cup water
  • 1/2 cup Milk
  • 1 package Country Gravy Mix
  • 6 slices bread, cut into 1-inch cubes
  • 2 tablespoons Butter, melted
  • Paprika

Instructions:

  • Preheat oven to 325°F.
  • In a large skillet, cook the sausage until crumbled, drain and spread in a lightly greased 11×7 baking dish
  • Sprinkle cheese over the sausage
  • In a separate bowl, beat the eggs, water, milk and gravy mix together. Pour over the cheese
  • Beat eggs, water, milk and Gravy Mix in medium bowl with wire whisk until well blended, pour over cheese
  • Add cubed bread over mixture, drizzle with melted butter, and sprinkle with paprika
  • Bake, uncovered, for 40 minutes or until center comes out clean
  • Let stand 10 minutes before serving

Vegetable Frittata

Shopping List:

  • 1 tablespoon Olive Oil
  • 1 medium Onion, chopped
  • 1 medium Zucchini, halved lengthwise and cut into 1/4-inch thick slices
  • 1 Red Bell Pepper, chopped
  • 6 Eggs
  • 1/4 cup Milk
  • 1 tablespoon Vegetable Seasoning
  • 2 Tomatoes, sliced
  • 1 cup Shredded Mozzarella Cheese

Instructions:

  • In an ovenproof, nonstick skillet, heat olive oil and add onion, zucchini and red pepper until veggies are tender
  • In a bowl, beat the eggs, milk and seasoning together and pour into skillet
  • Cook on medium-heat for about 5 minutes or until the eggs are set on the bottom
  • Add sliced tomatoes on top of egg mixture and sprinkle with cheese
  • Broil in the oven for 4 or 5 minutes until cheese is browned

Vanilla Coffee

Shopping List:

  • 3/4 cup Ground Coffee
  • 1/4 cup Brown Sugar
  • 2 teaspoons Vanilla Extract
  • 6 cups Water

Instructions:

  • Using a traditional coffee maker, put coffee and brown sugar in the filter of the coffee maker
  • Place vanilla in empty pot of coffee maker
  • Add water and brew as directed
  • Pour into cups and add additional sugar or whipped cream if desired

Berry Cheesecake Muffins

Shopping List:

  • 1 cup Quick-Cooking Oats
  • 1 cup Buttermilk
  • 1 pkg. (8 oz.) Cream Cheese, softened
  • 1/4 cup Sugar
  • 3 tablespoons Orange Zest
  • 1 cup Flour
  • 3/4 cup packed Brown Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 Egg, beaten
  • 1/4 cup Butter, melted
  • 1 cup Frozen Mixed Berries

Instructions:

  • Preheat oven to 350 degrees
  • In a medium bowl, combine oats and buttermilk and let stand 10 min.
  • In a separate bowl, mix cream cheese, sugar and orange zest, set aside
  • In another bowl, combine flour, brown sugar, baking powder, baking soda and salt
  • Add egg and butter to oat mixture; mix well
  • Add to flour mixture to combined mixture and stir until moistened
  • Gently stir in berries
  • Spoon half the batter evenly into muffin cups; top with cream cheese mixture. Cover with remaining batter
  • Bake for 25 minutes or until toothpick comes out clean

Blueberry Cream Cheese Pancakes

Shopping List:

  • 3/4 cup Milk
  • 2 tablespoons Distilled White Vinegar
  • 1 Egg
  • 1 cup Flour
  • 2 tablespoons Sugar
  • 1 teaspoons Baking Powder
  • 1/2 teaspoons Baking Soda
  • 1/2 teaspoons Salt
  • 2 tablespoons Butter, melted
  • 1/2 cup (1/2 of 8-oz. tub) Blueberry Cream Cheese Spread
  • 4 teaspoons Powdered Sugar

Instructions:

  • In a bowl, combine the milk and vinegar and let sit for about 2 minutes, whisk in the egg
  • Next combine the flour, sugar, baking powder, baking soda and salt in a separate bowl
  • Add the milk mixture and melted butter and mix well
  • Using a ladle, pour batter onto a hot skillet or griddle, cook until it bubbles and then flip
  • Once you start stacking the pancakes, spread cream cheese between each layer and sprinkle with powdered sugar

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