After the presents under the tree are opened, wow family members with one of these delicious Christmas morning breakfast recipes.
Cinnamon Roll French Toast Casserole
By:, Lemon Tree Dwelling
- 2 17.5 oz. cans refrigerated cinnamon rolls, icing reserved
- 2 Tbsp. melted butter
- 4 eggs
- 1/3 c. milk
- 1 Tbsp. cinnamon
- 1 tsp. vanilla
- 1/2 c. powdered sugar
- 2 containers reserved icing
- 2 Tbsp. cream cheese softened
- 1 Tbsp. milk
- For extra icing, combine ¾ c. powdered sugar + 3 oz. cream cheese (softened + 1½ Tbsp. milk)
Preheat oven to 350 degrees.
Remove cinnamon rolls from packages and cut each roll into sixths.
Drizzle melted butter in 9×13 inch pan.
Spread cinnamon roll pieces evenly in pan.
In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
Pour egg mixture over cinnamon rolls.
Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.
Prepare icing by combining reserved cinnamon roll icing with 1/2 c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.
Pour icing evenly over casserole.
Christmas Tree Waffles
- 2 cups waffle mix
- 1 1/3 cups milk
- 1 egg
- 2 tablespoons vegetable oil
- 2 teaspoons McCormick® Pure Vanilla Extract
- 15 drops McCormick® Green Food Color
- Confectioners’ sugar
- Mini candy-coated chocolate pieces, such as M&M’s® Minis
Preheat the waffle iron. Spray with no stick cooking spray.
Mix all of the ingredients, except confectioners’ sugar and candy pieces, until blended.
Pour about 1/3 cup of the batter onto the center of the waffle iron (amount of batter needed varies per waffle iron size). Close lid and cook for about 5 minutes or until no more steam is seeping out. *The time depends on what the waffle temperature is set to.
Repeat with remaining batter.
Beak each waffle into 4 triangles and layer 3 triangles on a serving plate to resemble a Christmas tree. Sprinkle some confectioners’ sugar over the waffles. Use candy (M&M’s) to decorate the tree as ornaments.
Nutella™-Raspberry Crescent Snowflake
- 3/4 cup Nutella™ hazelnut spread with cocoa
- 2 oz cream cheese, softened
- 1 tablespoon heavy whipping cream
- 2 tablespoons seedless raspberry jam
- 4 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet
- 2 tablespoons powdered sugar
- All-purpose flour
- Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix 1/2 cup of the Nutella™, the cream cheese and whipping cream; stir until smooth. In another small bowl, mix remaining 1/4 cup Nutella™ and the jam; stir until smooth.
- On parchment-lined cookie sheet sprinkled lightly with flour, unroll first can of crescent dough. Press or roll dough into 12×11-inch rectangle. Place 10-inch round dinner plate or cardboard circle on top of dough rectangle. Using a pizza cutter or sharp knife, cut away excess dough, and reserve for another use.
- Carefully spread half of the Nutella™ cream cheese mixture on top of the dough circle. Lightly sprinkle work surface with flour, and unroll second can of crescent dough. Repeat steps to cut out another 10-inch circle, and quickly transfer on top of Nutella™ cream cheese layer.
- Carefully spread Nutella™ jam mixture on top of the second dough circle. Lightly flour work surface, and unroll third can of crescent dough. Repeat steps to cut out another 10-inch circle, and quickly transfer on top of Nutella™ jam layer.
- Carefully spread remaining Nutella™ cream cheese mixture on top of third dough circle. Lightly flour work surface, and unroll fourth can of crescent dough. Repeat steps to cut out another 10-inch circle, and quickly transfer on top of Nutella™ cream cheese layer.
- Place a glass or small jar with 2 1/2- to 3-inch opening in center of dough circle stack. Leaving center intact, use sharp knife to cut layered dough into quarters (12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock). Divide each quarter into 4 equal parts, creating 16 total sections. Remove glass from center of dough.
- To twist, take two sections of dough (side-by-side), and slightly pull and twist each section in the opposite direction of each other. Repeat for all 16 sections of dough. Bake 27 to 30 minutes or until deep golden brown and baked through. Cool 5 minutes; sprinkle with powdered sugar. Serve warm.
Crockpot Overnight Breakfast Casserole
- 1 30 oz package frozen shredded hash brown potatoes
- 1/2 lb ground sausage I used Italian sausage, browned and drained
- 1 lb bacon cooked and chopped
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 onion diced
- 1 green pepper diced
- 1 red pepper diced
- 12 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon sugar
Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
Layer half the hash browns in the bottom of the slow cooker.
Top with half the sausage, bacon, cheese, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.
Whisk together eggs, milk, salt, pepper, and sugar.
Pour egg mixture over hash brown and cheese layers.
Cook on low for 6-8 hours on low or 4 hours on high.