Christmas, like most holidays, has a lot to do with eating. We have our traditions, family recipes and occasional experiments. For as long as I can remember, my mother’s Christmas morning menu included a delicious egg casserole, sticky buns and fruit salad. The mimosas were reserved for the adults.
Now I’m the mother of two, and Christmas morning is at my house (Christmas Eve at my in-laws, Christmas dinner at my parents), where the tradition continues. These are not complicated recipes. But their place of honor is reserved for Christmas breakfast.
Sausage Egg Scramble
2½ cups milk
1½ tsp. mustard
1/3-1/2 cup dry vermouth
8 slices bread cubed, crusts removed
1 lb. sausage crumbled, cooked & drained
1 cup shredded sharp cheddar cheese
1 lb. mushrooms, sautéed
Combine first four ingredients in blender. Place bread in greased 9x13” casserole dish. Layer sausage, cheese and mushrooms. Pour egg mixture over all. Bake at 350 degrees for 30 minutes.
Overnight Sticky Buns
Frozen dough balls (24 count)
1 cup raisins
1 cup chopped nuts (your choice)
1 small box vanilla or butterscotch pudding (not instant)
1 cup brown sugar
1 Tbsp. cinnamon
1 stick butter, melted
Spread raisins and nuts in bottom of greased 9x13” pan. Arrange frozen dough balls on top of nuts and raisins. Mix pudding, sugar, cinnamon and sprinkle over balls. Drizzle melted butter. Cover with foil and let sit on counter overnight. In the morning, remove foil and bake in 350-degree oven 20 to 25 minutes, until lightly browned. Remove from oven and sit for five minutes. Cover with tray or platter and flip buns to serve.