Breakfast Casserole

This is our traditional Christmas morning breakfast. We always prepare it on Christmas Eve and then let it bake on Christmas morning while we open our presents. It is so yummy!

Breakfast Casserole (modified from the Cotton Country Cookbook)

1 loaf of bread, torn or cut into cubes (we use homemade sourdough bread, but anything will work)
1 lb. sausage or bacon, cooked and crumbled
2 cups shredded cheddar cheese
8 eggs
2 1/2 cups milk
1 tsp. salt
1/2 tsp. pepper, opt

In a greased 9x13 glass baking dish spread bread cubes evenly over the bottom. Next sprinkle the meat and then the cheese over the bread.

In a medium mixing bowl whisk eggs, milk, salt and pepper. Pour evenly over other ingredients in baking dish. Cover with foil and refrigerate overnight.

When ready to bake, place baking dish in a shallow pan (I use a cookie sheet) of water. Bake at 350 degrees for 45 minutes. Remove foil and bake 15 minutes longer, or until lightly browned. Cool for 10 minutes before serving.

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Mom's Granola

Fresh homemade granola is one of the best things ever! It was a staple growing up and it is in our house too.

Mom's Granola

6 cups old-fashioned oats
1 cup wheat germ*
1 cup nuts, broken into pieces
1 cup coconut
1 cup sunflower seeds
2 Tbsp. cinnamon
1 tsp. salt

1 cup honey
1/2 cup oil
1 Tbsp. vanilla

1 cup dried fruit (I use craisins or raisins)

Combine dry ingredients in a large bowl. Mix liquid ingredients and pour over dry. (I usually measure out all the liquid ingredients in a 2 cup measuring cup and pop it in the microwave for a minute. That makes it easier to mix together and stir into the dry ingredients.) Stir until well coated.

Put in a greased 9x13 baking dish. Bake at 350 degrees for 20 minutes; stir and add dried fruit. Bake another 20-25 minutes or until evenly browned. Cool and store in an airtight container.

*Omit, if wheat allergy!

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Pumpkin Pancakes

Pumpkin Pancakes (modified from All Recipes)

• 2 cups all-purpose flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups milk (I used water. Add more if you like thinner pancakes)
• 1 cup pumpkin puree (I used a heaping cup)
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 
  
• In a large bowl combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl (or 4 cup measuring cup), whisk together the milk (or water), pumpkin, egg, oil and vinegar.

• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

These turned out so yummy! I usually freeze the leftovers.

Print this recipe! *see instructions on the left sidebar!*

Blueberry Yogurt Muffins

These are seriously the best blueberry muffins ever! The reason this recipe caught my attention is that it doesn't call for any milk, which is perfect for me since I can only use goat milk which I haven't had on hand for awhile.

Blueberry Yogurt Muffins

2 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/2 c. sugar

1/4 c. orange juice

2 T. vegetable oil

1 tsp. vanilla

1 (8oz) ctn. vanilla yogurt (I just measured 8oz out of my big container)

1 egg

1 c. fresh or frozen blueberries

1 T. sugar

Combine flour, baking powder, baking soda, salt, and sugar in a large bowl; make a well in the center of mixture.

Combine orange juice, oil, vanilla, yogurt and egg; stir well. Add to dry ingredients, stirring just until moistened. Gently fold in blueberries.

Divide batter among greased or lined 12-cup muffin pan. Sprinkle tablespoon of sugar evenly over tops of muffins.

Bake at 400 degrees for 18 minutes or until golden. Remove immediately from pan and let cool on a wire rack.

Leftovers can be frozen.