December 18, 2011 10:11 PM

Make-ahead Christmas breakfast casserole

vintage christmas baking.jpg This is the Curtis traditional Christmas Breakfast Scramble. I make this on Christmas Eve afternoon so it's ready to pull out of the refrigerator on Christmas morning to cook while we unwrap presents.

Christmas Breakfast Scramble
  • 12 eggs, beaten
  • 1/2 c. flour
  • 1 tsp baking powder
  • 1/2 tsp. salt
  • 1 lb. grated cheddar/Jack cheese
  • 1/2 c. melted butter
  • 2 4-oz. cans diced green chiles
  • 1 pt. small curd cottage cheese
  • a large package ham, bacon, or sausage
  • mushrooms, artichokes, green pepper, chilis, green onions (you choose)

Cook meat, Mix all ingredients together. Place mixture in 9x13 pan, buttered. Refrigerate.

Next morning, bake at 350 degrees for 35 minutes.

We also have fruit salad and croissants (or lox and bagels) and big pitchers of orange juice blended with strawberries and sugar-free ginger ale.

This keeps us pretty full until the afternoon. Our Christmas dinner for the past 21 years has been Chinese food - a tradition that started when I was on bedrest while pregnant with Sophia - who was born December 28. It was so nice to relax all day and not worry about meal preparation, we decided to continue keeping it simple.

Love,
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Comments

My daughter, mom of 7, and I had already planned Christmas dinner - ham and fixins before reading this and remembering we thought this was a great idea of yours when I'd read it a few years back.
Then yesterday, her baby had broke out in hives that turned a scary blue, began swelling and wound up in the ER and on an IV drip. He improved quickly and came home, but the critical stage was reached - and despite a fridge full of food we ordered out Chinese today and everyone raved about it.Thank you, Barbara for this great tradition!

Posted by: judy | December 25, 2011 9:31 PM

My sister also has a breakfast casserole she makes on Christmas morning. I'll have to save this and see if there's any differences between yours and hers.

Posted by: Anthony S. Layne | December 26, 2011 10:05 AM

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