Christmas Breakfast

by Megann Brimhall

Event Team

Megann, Culinary Crafts, throwing flour, black uniform, chef, events team, flour on hands, black backdrop, Utah catering, Salt Lake City caterer, baker

I was raised by a single mom who worked full time, so she wasn’t home in the mornings to send us off to school or make us a hot breakfast. But Christmas was always extra special for me because I knew Mom would be there in the morning, and we would share a hot breakfast as a family.

A few days before Christmas, Mom would make what we call, “Tomorrow’s Breakfast.” It’s a tradition I continue to make for my family. Since you can prepare it in advance, it can bake in the oven while you open presents together on Christmas morning. Your home will be warm and cozy with the delicious smells wafting from the kitchen. It is the perfect way to begin Christmas Day!

My mom’s “Tomorrow’s Breakfast” always made plenty to fill us up, but since she only had two kids and I have six, I also complement it with a sweet dish to feed my small army. My go-to is the Overnight Crème Brûlée French Toast Bake that I borrowed from the fabulous online site, Mel’s Kitchen Café.

from my grandma, Maurine Jorgensen

INGREDIENTS:

2½ cups (1 bag) croutons
2 cups hand-shredded sharp cheddar cheese
2 lb breakfast sausage, cooked
4 large eggs
¾ tsp dry mustard
2½ cups milk (or 1 can of cream of mushroom soup + ½ cup of milk)
salt and pepper to liking

INSTRUCTIONS:

Place croutons in a grated 9×13 pan. Top with cooked sausage and cheese.
Combine eggs, dry mustard, milk/soup, salt, and pepper. Pour over croutons.
Refrigerate at least overnight.
Preheat oven to 300° F.
Bake at 300° for 1.5 hours or, for a better crisp, bake for 30 minutes at 300° and then 40 minutes at 350°.