I can’t think of a time when I would be willing to roll out of bed and be seen by my relatives or friends—except at Christmas.
In fact every time that I find myself in that scenario I find it quite surreal: holey t-shirt, pajama pants, messy hair and no make-up–oh joy! At least if I don’t look my best I can put out an amazing breakfast before anyone has had their first cup of coffee. When else would extended families gather together to eat breakfast –not brunch– in their pj’s with no make-up?
Here are some do-ahead recipes that can make you be amazing for your own company this holiday!
Breakfast Six Layer Trifle
This wonderful recipe highlights vibrant fresh ingredients that satisfy, without weighing you down. I will be making this at my sister- in-law’s house this Christmas morning! Although this can be completely made ahead, I prefer to prep and measure all the ingredients the night before and just layer it up in a pretty bowl in the morning so that the cereals stay crunchy. This recipe courtesy of our friends at the National Watermelon Promotion Board.
- 4 cups minced watermelon
- 3 cups organic fat free vanilla yogurt
- 2 cups lowfat natural granola
- 3 cups organic fat free peach yogurt
- 2 cups organic crisp rice cereal
- 2 cups shredded coconut
Spread the vanilla yogurt over the bottom of a deep glass casserole or trifle dish.
Layer the remaining ingredients in the order listed above in even layers over the vanilla yogurt.
Terrific for a brunch party.
Stratas are so easy and delicious! Once you make one you never need a recipe again– just fill a baking dish with bread cubes and yummy ingredients such as sausage and white cheddar, spinach onion, feta and tomato, or any ingredient list you can think of. Cover with a loose scrambled egg mixture and let set overnight. In the morning pop it into the oven while the coffee is brewing. This is traditionally done in a large baking dish but my friends at Produce for Kids have developed a wonderful variety made in individual muffin cups. Here is their recipe:
Preparation Time: 30 Minutes
- 1 Tbsp. unsalted butter
- 1 cup mushrooms, sliced
- ½ cup tomatoes, diced
- 2 cups spinach, loosely packed
- 1 cup red bell peppers, seeded, diced
- 6 large eggs
- 1½ cups grated potatoes, cooked
- ½ cup shredded mozzarella cheese
1. Preheat oven to 400°F.
2. Heat butter in large skillet over medium-high heat; add mushrooms, tomatoes, spinach and peppers. Cook for 5 minutes, or until tender and water evaporates. Remove from heat and set aside to cool.
3. Lightly beat eggs in large mixing bowl. Mix in cooked vegetables, potatoes and cheese. Season with salt and pepper.
4. Line large muffin tin with 8 greased foil cups. Portion ½ cup mixture into each cup.
5. Bake in oven for 10-20 minutes, or until eggs puff and are firm.