Okay, you’ve got the big Christmas Eve supper planned, presents are bought and everything is ready… But have you thought about breakfast on Christmas morning?  Here are some quick and easy breakfast ideas your family will love!

1. Bagel Bake

Many make an egg bake with bread for Christmas morning. We’re switching it up and using bagels.

1 lb. diced ham
1/2 cup chopped onion
3 plain bagels, torn into small pieces
1 cup shredded sharp Cheddar cheese
12 eggs, beaten
2 cups milk
2 tsp. chopped fresh parsley
1/2 tsp. garlic powder
1/2 tsp. freshly ground pepper
1/2 cup grated Parmesan cheese

Arrange half the bagel pieces in the bottom of a lightly greased 9 x 13-inch baking dish. Cover with ham and onions, followed by Cheddar cheese. Top with remaining bagel pieces.

In a medium bowl, whisk together eggs, milk, parsley, garlic powder and pepper. Pour the egg mixture over the bagel layers. Cover and refrigerate 8 hours or overnight.

Preheat oven to 400º. Uncover chilled bagel dish, and bake in the preheated oven 25 to 30 minutes, or until eggs are firm. Sprinkle with Parmesan cheese and serve warm. Serves 12.


2. Eggnog Quick Bread 

This eggnog bread would be great sprinkled with confectioners’ sugar and served with breakfast. A delicious way to use up leftover eggnog.

2 eggs, beaten
1 cup eggnog
2 Tbsp. rum or 2 tsp. rum extract
1 cup white sugar
1 tsp. vanilla
1 stick, softened
2 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg

Preheat oven to 350º. Grease the bottom only of a
9×5-inch loaf pan, or three 3×5-inch loaf pans.

Blend together eggs, eggnog, rum, sugar, vanilla and butter. Sift together flour, baking powder, salt and nutmeg. Add dry mixture to eggnog mixture and stir just enough to moisten; pour into prepared pan.

Bread prepared in the larger pan should bake for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes and remove from pan. Cool completely, wrap tightly and store in refrigerator.


3. Turkey and Egg Brunch Bake 

Relatives stopping by after the presents are opened? This Turkey and Egg Brunch is perfect for entertaining guests! 

1 1/4 lb. bulk Italian-seasoned lean ground turkey
5 cups frozen country-style shredded hash-brown potatoes
1/2 cup sliced green onions
2 (4.5 oz.) jars sliced mushrooms, drained
1 (2.25 oz.) can sliced ripe olives, drained
1 Tbsp. chopped fresh basil
3 cups shredded reduced-fat cheddar cheese
8 eggs
1 1/2 cups skim milk
1/2 tsp. salt

1 clove garlic, minced
6 medium Italian plum tomatoes, chopped
1/4 tsp. salt
2 Tbsp. chopped fresh basil

Spray a 13 x 9-inch glass baking dish and 10-inch nonstick skillet with cooking spray. In skillet, cook ground turkey over medium-high heat, stirring frequently, until no longer pink. Remove from skillet and drain. In a large bowl mix potatoes, onions, mushrooms, olives, basil, and 2 cups cheese. Stir in turkey and spoon evenly into baking dish. Sprinkle with remaining cheese.

In a large bowl, beat eggs. Stir in milk and salt; pour over potato mixture in baking dish. Cut a piece of foil large enough to cover baking dish; spray with cooking spray. Cover dish with foil, sprayed-side down. Refrigerate at least 8 hours or overnight.

When ready to bake, preheat oven to 350°. Bake covered for 45 minutes. Uncover; bake for 20 to 25 minutes longer or until center is set. Let stand for 10 minutes before serving.

Topping: Spray an 8-inch nonstick skillet with cooking spray. Add garlic; cook and stir over medium heat for 1 minute. Stir in tomatoes and salt; cook for about 5 minutes, stirring occasionally, until tomatoes are tender. Stir in basil.

To serve, cut egg bake into squares; serve with warm topping.


4. Apple Nut Muffins

Make these muffins the night before and microwave them for a warm Christmas morning treat.

2 Tbsp. butter
1/3 cup packed brown sugar
1 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/8-1/4 tsp. ground nutmeg
2 cups diced peeled apples
1/2 cup finely chopped nuts

3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 tsp. vanilla
3 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 cups sour cream
cinnamon sugar

Preheat oven to 350º. In a saucepan, melt butter. Stir in brown sugar, flour, cinnamon and nutmeg until smooth. Add apples and cook over medium-low heat for 10 minutes or until tender, stirring frequently. Remove from heat; stir in nuts and let cool.

Meanwhile prepare muffins. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream. Spoon 1/4 cupfuls of batter into greased jumbo muffin cups. Spoon apple mixture into the center of each (do not spread). Top with remaining batter and sprinkle with cinnamon sugar.

Bake for 25 to 27 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Makes 1 dozen jumbo muffins or 2 dozen regular-size muffins.

Note from Megan:  If using regular-size muffin cups, fill half full with batter; add a rounded teaspoonful of apple mixture and remaining batter. Bake for 16 to 18 minutes.