The excitement of Christmas morning comes from celebrating Jesus’ birthday and watching children’s faces light up as they open their gifts. Our Town Magazine asked our recipe gurus to provide a meal that will enhance your time spent with family this holiday season. We hope you’ll enjoy these fares and have a very Merry Christmas morning!
Kale and Hashbrown Breakfast Casserole
INGREDIENTS:
Unsalted butter, room temperature
1/2 lb. bacon, chopped
1 medium onion, diced
4 c. WP Rawl Farms® Kale
2 cloves garlic, minced
1 dozen eggs
1 c. whole milk
1 tbsp. dijon mustard
6 oz. mozzarella cheese, grated
6 oz. sharp cheddar cheese, grated
20 oz. bag frozen, grated hash browns, thawed and patted dry Salt and pepper as desired
INSTRUCTIONS:
Preheat the oven to 350°F and grease a 9 x 13 inch baking dish with butter. In a large skillet or dutch oven cook bacon and onion until the bacon is crispy and the onion is translucent. Add garlic and kale and saute about 3 minutes until kale is slightly wilted. Remove from heat. In a large bowl, whisk together the eggs, milk, and dijon. Mix in the hash browns, 1 cup of sharp cheddar, 1 cup of mozzarella, and salt & pepper. Stir the kale and bacon mixture into the egg mixture and pour into the buttered dish. Top evenly with the remaining cheese and cover with foil. Bake for 45 minutes. Then remove the foil and bake, uncovered for 15 minutes or until the top is lightly browned and bubbly. Serve hot and enjoy!
Christmas Morning Cinnamon Rolls
INGREDIENTS:
1/4 c. whole milk, warmed
1 tsp. instant yeast
1 1/2 tbsp. honey
1 1/2 c. unbleached all-purpose flour
1 egg
1/4 c. butter (divided, room temperature)
1/2 tsp. sea salt (divided)
Avocado oil spray (divided)
3 tbsp. brown sugar
1 tbsp. cinnamon
INSTRUCTIONS:
First, start the dough. In the bowl of a stand mixer, whisk together the warm milk, yeast, and honey. Let it sit for 5 minutes until foamy. Mix in the flour, egg, and half the butter. Using the dough hook, knead 7–10 minutes on medium-low until smooth. Sprinkle in half the salt and knead 1 more minute. With the first rise, lightly spray a bowl with oil. Shape the dough into a ball, place it inside, cover with a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size. Next, make the filling: mix the remaining butter with brown sugar, cinnamon, and the rest of the salt. Roll the dough into an 8-inch rectangle, about 1/4-inch thick. Spread the cinnamon mixture evenly on top. To shape the rolls, start from the long side, roll the dough into a log. Slice into 6 equal pieces and place them in a greased baking dish. Cover and let rest 30 minutes. Preheat oven to 350°F. Bake 20–25 minutes, until golden brown. Serve warm and enjoy!
Savory Sausage Breakfast Cake with Hot Maple Syrup
INGREDIENTS:
1 lb. breakfast sausage
1 small onion, chopped
1 c. chopped red bell pepper
1 c. chopped green bell pepper
1 c. shredded cheddar cheese
1 egg, beaten
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
2 c. biscuit mix
3/4 c. milk
1/4 c. sour cream
Real maple syrup, heated
INSTRUCTIONS:
Preheat oven to 350°F. Spray a 9×9 baking pan with cooking spray; set aside. Cook and crumble sausage, onions, and peppers in a large skillet until sausage is cooked through. Remove from heat, then let cool. Do not drain unless there is standing fat/liquid. Add cheese, egg, salt, pepper, and garlic to sausage mixture and stir well. Combine biscuit mix, milk, and sour cream in a large mixing bowl and stir until just combined. Add sausage mixture to dough mixture and stir until all ingredients are evenly combined. Spread batter into prepared pan and bake at 350°F for 40-45 minutes, or until golden brown. Cut into squares, then drizzle with hot maple syrup to serve. Serve hot and savor the flavor.
