My kids are 12 and 15 but I still love aiming to create a little bit of magic on Christmas morning. I don’t let them out of their rooms until I can confirm Santa did come and until my husband and I have full cups of coffee and are settled onto the couch ready to enjoy the morning.
I know some families who have a rule that the kids can sneak out and open stockings, which is a brilliant way to ensure mom and dad get a bit more sleep. But in our house those bedroom doors better stay closed until mom gives the go-ahead.
One thing I don’t like worrying about is making breakfast either during or after gift opening. I want to enjoy our morning, but I also like it to be special. A few years ago, I started making two dishes on Christmas Eve that I can easily just heat up or dish up on Christmas morning.
If you are looking for something to make your Christmas morning special and a little easier, look no further!
Crock Pot Savory Breakfast: French Toast
I love making this and turning the crock pot on early Christmas morning. The smell of cinnamon fills the kitchen and family room as we are opening presents and it just makes it feel so cozy and lovely.
Ingredients:
- Brioche Bread- 24 ounces cut into 1 inch cubes
- Eggs- 8
- Milk- 3 cups
- Butter- ½ cup softened
- Brown Sugar- ½ cup
Spices:
- Ground cinnamon- 2 teaspoons
- Vanilla Extract- 2 teaspoons
- Salt- ¼ teaspoon
- Nutmeg- ¼ teaspoon
Directions:
The night before:
Cut the brioche bread and place onto a baking sheet.
Bake bread into the oven at 175 for 15 minutes until the bread is dried out.
In a bowl mix: eggs, milk cinnamon, vanilla, nutmeg and salt.
Add into that bowl the bread crumbs and gently mix until the bread is coated.
Cover the bowl and refrigerate. I refrigerate overnight. If making it all the same day, refrigerate about 1-2 hours.
The morning of:
In a small bowl mix together the brown sugar and butter until it’s crumbly.
Dump the soaked bread mixture into the crock pot and pour the brown sugar butter mix on top.
Cook in the crockpot on high for 3-4 hours (this is what I do) or on high 7-8 hours.
Serve with syrup and other toppings.
Enjoy!
Savory Breakfast Casserole
This one is my husband’s favorite, so I make it at least a couple of times a year.
Ingredients:
- Ground sausage- 2 pounds (I have also made a batch with Impossible for my vegetarian daughter)
- Shredded hash browns- 32 ounce bag
- Bell peppers (diced or chopped) I use 1-2
- Onions (diced or chopped) I use about ½ an onion (less if an extra-large onion)
- Cheddar cheese- 2 cups (either pre-shredded or shred yourself)
- Eggs- 6-8 (I typically use 8)
- Milk- 2 cups
- Salt and pepper (about ½ teaspoon of each)
- Garlic powder (about ¼ teaspoon)
- Onion powder (about ¼ teaspoon)
Supplies
- Mixing Bowl
- 9×13 casserole dish
- Large pan for cooking
- Cooking spray
Directions:
The night before:
Brown the sausage
Brown the hash browns (I cook the sausage then use the same pan for the hash browns)
Slightly cook the peppers and onions (again in the same pan)
Spray your baking dish
Pour the cooked sausage, hash browns and veggies into casserole dish (you can layer but I prefer it all mixed together)
Top with 2 cups cheddar cheese
Mix eggs in a bowl
Add 2 cups of milk to the eggs
Add in salt and pepper
Add in garlic powder
Add in onion powder
Stir the egg mixture
Pour in the egg mixture into the casserole dish over the hash brown, sausage, cheese mixture
Cover and put in the fridge overnight
In the morning:
Take out of the fridge and let sit for about 15 minutes
Cook at 350 degrees for about 35 minutes
Enjoy!
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