Christmas Morning Breakfast Recipes & Link Up

I’ve made many recipes for Christmas morning but every year I reconsider what I should make. Here are two of our favorites. I love them because you can prep them the night before.

To print a copy of the recipes, click on the box on the left of each and a print screen will appear.

Blueberry Breakfast Casserole
Ingredients:
1 cup packed light brown sugar
1 teaspoon ground cinnamon
2 (12-ounce) cans buttermilk biscuits
1 cup (2 sticks) butter, melted
2 cup quick-cooking Quaker oats
3 cups fresh or frozen blueberries
1 cup sugar

Directions:
Preheat oven to 375 degrees F. Generously grease a 13x9-inch baking dish. In a bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough and cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1 cup oats. Drizzle remaining melted butter on top. Bake for 30 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm. You could make 2 9- inch pans instead of 1 13x9 so it cooks more evenly. There is no way a 9-inch dish would last more than 1 minute in my house!

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I have a habit of being so excited to dish out the food, that I forget to take a picture after it’s done. So here is one with my phone, after we’d already dug in. Sorry it’s not better. The dish was cleaned out!

This next recipe was brought by a co-worker to a potluck luncheon over 11 years ago and I HAD to have the recipe. It is delish! Be careful with the Fiesta Nacho Cheese soup, not all stores carry it year round.

Sausage Egg & Potato Breakfast Casserole
Ingredients:
1 24oz package of shredded potatoes (I use frozen ones)
1 lb frozen corn
3 1/2oz pimento
1 22oz package pork sausage
6 med or 5 large eggs
5 tbsp fresh sage chopped (or 1/2 tsp dried sage)
1 tbsp dry minced onion
1 tbsp garlic powder

Topping:
1 10.5 oz can Fiesta Nacho Cheese soup
5 1/4oz Mayonnaise
1 1/3 oz sour cream
2 tbsp dijonnaise
2 tsp lemon pepper
1 Cup grated cheddar cheese

Directions:
Thaw shredded potatoes and corn. Break up sausage and fry. Blend eggs and cook with pork. Remove from heat, mix together sausage/egg mixture with potatoes and corn. Add pimento, sage, garlic, dry minced onions.
Spray 9x13 pan and pour mixture in.
Compine topping mixture excluding cheese. Spread mixture evenly over top and then sprinkle with the cheddar cheese.

Bake at 350 for 30-45 minutes.
Make day before if you want and refrigerate. Bake at 350 for 1 1/2 hours.
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