Wednesday, December 11, 2013

Christmas morning breakfast menu

For as long as I can remember we've had the same thing on Christmas morning.  It's funny, we all love this breakfast, but for some reason we only make it once a year.

What I love about it is that both dishes are made the night before so that the morning you (or in my case, my Dad) gets up first and pops them in the oven.  I'm usually sitting by the tree going through my stocking when this happens - yes, I still get a stocking :)

Spinach strada
 - 6 croissants, cut in half lengthwise (you may not use all of them depending on the size
 - 6 eggs, room temperature
 - 1 1/2 cups milk, whole or skim (I wouldn't use nonfat) 
 - 1/2 tsp salt
 - 1/4 tsp pepper
 - 1/4 tsp nutmeg
 - 1 package frozen spinach, thawed and well drained
 - 1 1/2 cups (6 oz) shredded monterey jack cheese (optional - pepper jack cheese for a bit of a kick)
 - 7 oz crumbled feta cheese
 - optional - mushrooms, thinly sliced and then roughly chopped

Place croissants crust side down in lightly greased 9 x 13 baking dish. Sprinkle spinach out evenly over croissants (if using mushrooms, add at this time).  In a separate bowl, whisk eggs, milk, salt, pepper, nutmeg. Pour egg mixture over spinach and croissants.  Press croissants down so that liquid can soak into them a bit. Sprinkle cheeses evenly over strada. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350 degrees. Take strada out of the fridge and let come to room temperature, about 15-20 minutes.  Uncover and bake 40-45 minutes.  If cheese gets too dark too quickly, cover with foil while baking.  Serve warm.  This is even better the next day or for brunch with a big green salad.

Bubble bread
(also known as monkey bread)
 - 1 package frozen white dinner rolls, thawed
 - 1 box (4 oz) butterscotch pudding (not instant)
 - 1/4 cup white sugar
 - 3/4 cup firmly packed brown sugar
 - 2 tsp cinnamon
 - 1 cube butter, melted
 - optional - chopped pecans

Cut dinner rolls into 2-3 pieces each.  Mix pudding, sugars, cinnamon and nuts. Sprinkle a bit of the sugar mixture on the bottom of a lightly greased bundt pan.  Dip each piece of dough in melted butter and roll in sugar mixture.  Place dough in pan.  Sprinkle with remaining sugar and pour remaining butter over rolls. Cover and refrigerate 8 hours or overnight.

Remove bubble bread from fridge 30 minutes before baking.  Leave covered and in a warm place to allow the rolls to rise. Preheat oven to 350 degrees. Uncover and bake 35-45 minutes. Cover with foil if top browns to quickly.  Let stand in pan for about 10 minutes.  Place plate upside down on bundt pan and flip over.  Tap bundt pan if bread doesn't fall immediately. Serve warm and with lots of napkins.

Hope your Christmas morning is filled with family, friends and yummy, delicious food!

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