Recipes and Styling by CINDY COOPWOOD and TRAVIS COOPWOOD
A festive Christmas breakfast is the perfect way to start a magical holiday morning, and nothing sets the scene like a table adorned with charming Christmas china sprinkled with delightful Santa Claus details. The menu is designed for ease and joy, featuring make-ahead dishes like overnight casseroles and the ever-popular sausage balls, so you can spend more time with loved ones and less time in the kitchen. With a spread that’s as comforting as it is festive, this breakfast will be one to savor all season long.
LOST ISLAND PANCAKE FRENCH TOAST BAKE
From one of editor Cindy Coopwood’s favorite new cookbooks, The Copper Whisk, this overnight French toast bake is perfect for Christmas morning, or anytime there’s a crowd to feed for breakfast.
16 buttermilk pancakes
6 eggs
1½ cups milk
1 cup heavy cream
½ cup sugar
1 tablespoon vanilla
½ cup flour
¼ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup butter, sliced, room temperature
maple syrup, powdered sugar, and blueberries for toppings
Slice the pancakes in half. Arrange in a baking dish in two rows with the flat side down. In a bowl, whisk the eggs, milk, heavy cream, sugar, and vanilla. Pour over pancakes. In another bowl, whisk flour, brown sugar, cinnamon, and salt. Using a fork to blend, add the butter and mash together until a crumble forms. Sprinkle over pancakes. Chill overnight or at least 2 hours. Preheat oven to 350 degrees. Let pan sit at room temperature while oven is heating. Bake 50 to 60 minutes. Serve with syrup and powdered sugar. Sprinkle with blueberries if desired, and enjoy!
CHEDDAR BAY SAUSAGE BALLS
1 package Red Lobster Cheddar Bay Biscuit mix
1 8-ounce block cream cheese, softened
1¼ cups shredded Cheddar cheese
1 pound breakfast sausage, uncooked
Preheat oven to 400 degrees. In the bowl of an electric stand mixer, combine biscuit mix and seasoning packet, sausage, cream cheese, and cheddar cheese. Dough may also be mixed by hand. Mix until everything is just combined. Shape into 1-inch balls. Place on a parchment-lined baking sheet.
Bake for 15 to 20 minutes, until golden brown.
Delicious for a breakfast buffet, served alone, or along with Ranch dip or Comeback dressing.
__________________________________
TIPS
• Substitute one 11-ounce container of pimento cheese for the cheddar and cream cheeses, making it even simpler.
• Unbaked sausage balls may be frozen once rolled out. These are perfect to keep on hand for busy weekends and holidays. They may also be made a day ahead and refrigerated until ready to bake.
• 2 to 3 cups Bisquick Baking mix may be substituted for Cheddar Bay Mix.
• Feel free to use the sausage of your choice. Add red pepper flakes if you want extra spice.
__________________________________
HAM CROISSANT BREAKFAST CASSEROLE
Similar to a classic French Croque Monsieur, this recipe is simple to put together and extra delicious with a sprinkle of powdered sugar, a dollop of jam, or a drizzle of hot honey!
6 to 8 medium-sized croissants
4 large eggs
1 cup half-and-half or whole milk
1 teaspoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon salt, or to taste
½ teaspoon pepper, or to taste
8 ounces deli ham (one pack)
8 ounces Swiss cheese, sliced into thick, chunky pieces
1 cup grated mozzarella cheese
powdered sugar, jam, or honey
Lightly coat a 6 x 9 deep baking dish with cooking spray. A 9 x 11 baking dish can also be used. Tear croissants in half and place in prepared pan. Cut ham into thirds and nestle around the croissants. Sprinkle on shredded cheese.
In a small bowl, whisk together eggs, half and half, Dijon mustard, and salt. Pour over croissants. Cover with foil and chill in the refrigerator for 30 minutes or overnight.
Heat oven to 350 degrees. Place covered breakfast casserole in the oven and bake for 20 minutes. Remove the foil and continue to bake for another 10 to 15 minutes until hot and bubbly with a golden top.
Remove casserole from the oven and let rest for 5 minutes. Sprinkle with powdered sugar and serve.
CHEESE GRITS
1 cup grits, uncooked
4 cups water
1 tablespoon salt
1 stick of butter or oleo
8 ounces processed cheese, cubed
½ pound grated sharp cheddar cheese
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
Cook grits in salted water. When cooked, add butter, garlic cheese, sharp cheese, and Worcestershire. Stir until butter and cheese have melted. Put in greased casserole and sprinkle with paprika. Bake in preheated oven at 350 degrees for 20 minutes or until bubbly.
May be made and refrigerated up to two days ahead of time.
CANDIED BACON
Sure to please bacon lovers everywhere, this is a wonderful addition to your holiday or any brunch menu year-round!
1 pound bacon, thick cut
1 cup light brown sugar
¼ cup pure maple syrup
Preheat oven to 400 degrees.
Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top.
Spray the rack with cooking spray.
In a small saucepan over medium heat or in the microwave, add the brown sugar and maple syrup.
Lay the pieces of bacon on top of the rack, trying not to overlap. Brush the syrup on top of the bacon. Place in oven and cook for 13 minutes.
Remove from the oven and carefully flip the bacon. Then repeat steps by spooning the mixture on this side of the bacon and sprinkle with a little extra brown sugar if desired. Return to the oven and cook for another 13 minutes.
If the bacon does not seem crispy enough, remember it will become crisp as it cools. But if it needs a little longer, you can broil an additional minute for each side. When ready, allow to cool 1 minute before removing the bacon from the rack with tongs.
