CHRISTMAS MORNING BREAKFAST

by Chef Scotty


RISE AND SHINE KAUT 43 OKC

12.22.15

The kids are going to wake up early excited to see what Santa Claus has brought them, your in-laws are coming over first thing in the morning, and you're exhausted from everything Christmas. So what do you do about breakfast Christmas morning? 

Make it all the night before and for get it.

Three easy dishes you can prepare the night before, or set it to cook before you start dreaming of sugar plums dancing in your head. Oh... and don't forget to set the coffee maker. 

Slow-Cooker Egg Casserole

Slow-Cooker Egg Casserole

 

Scotty’s Overnight Breakfast Casserole: cook time 4-8 hours (overnight) 

1 crockpot, at least 6 quart or larger. well oiled with butter or cooking spray

INGREDIENTS

•    1 (30 oz) package frozen shredded hash brown potatoes

•    ½ lb ground Italian Sausage, browned and drained

•    1 lb bacon, cooked and chopped

•    1 cup mild shredded cheddar cheese

  • 1 cup shredded smoked gruyere cheese 

•    1 cup mozzarella cheese, diced small

•    1 onion, diced

  •     5 ounces sun-dried tomato rinsed and rough chopped 

•    12 eggs

•    ½ cup whole milk

•    2 teaspoons or 2 good pinched of In The Kitchen With Scotty “Cook’s Line Seasoning”

    

MAKE: 

    1    Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.

    2    Layer half the hash browns in the bottom of the slow cooker.

    3    Top with half the sausage, bacon, cheese, onions, sun dried tomato. Repeat layers with the remaining ingredients.

    4    Whisk together eggs, milk, Cook’s Line (or salt and pepper to taste) , and Cornbread Dressing Blend.

    5    Pour egg mixture over hash brown and cheese layers.

    6    Cook on low for 8 hoursor 4 hours on high.

 

 

Caramel Pecan Baked French Toast

    •    1 stick butter

    •    1 cup brown sugar

    •    ½ cup chopped pecans

    •    3 tsp In The Kitchen With Scotty “More Than Pumpkin Pie Spice”

    •    4 eggs

    •    1 cup half-n-half

    •    1 loaf French bread

    1    Stir brown sugar, chopped pecans and one teaspoon of More Than Pumpkin Pie spice into  melted butter. Spread into a greased 9×13-inch pan.

    2    Line the pan with 1½-inch thick slices of French bread cut at a diagonal.

    3    Beat the eggs, half-n-half, and remaining two teaspoons pumpkin pie spice until smooth. Slowly pour the mixture over the French bread slices in the pan. Cover the pan and place in the fridge for at least one hour (or overnight).

    4    Bake uncovered at 375 degrees for 35-40 minutes.

    5    Remove from the oven and flip the pan over onto a rimmed baking sheet so that the caramel pecan bottom is now the caramel pecan top!

 

Build It Yourself Fruit and Vanilla Yogurt Trifle

 

Image: In The Kitchen With Stefano

Depending on the size of your trifle bowl, or fruit salad bowl….


2 quarts fat free vanilla Greek yogurt (mix in a little honey to make sweeter if desired) 

Strawberries hulled and halved lengthways 

Blueberries

Raspberries

Orange Supremes 

crumbles up Granola 

Fresh Mint to garnish 


Begin layering the ingredients into your bowl starting with granola then strawberry, yogurt, blueberry, yogurt, orange supremes, yogurt, Granola and strawberry, then yogurt. 

You will want to finish the top with yogurt then strawberry and mint for garnish.