I cannot believe that Christmas is almost here. I haven’t even gotten my tree yet and let’s not talk about gift shopping. I have friends who are already done and here I am without even a list. Time to kick it into gear. From now until Christmas I thought I would share my Christmas morning, through recipes, with you and your family.
As the kids started getting a little older, I realize that with all the hoopla before Christmas day; the decorating, cookie baking, pageants, and parties, that the actual day itself was over before it even began. We open presents and the kids run off to play with their new toys and the day is rather anticlimactic.
That is when I decided to prolong the day. Today we get up and make a beautiful breakfast buffet, or “Meat Fest” as it has been affectionately termed. My husband and I work side-by-side in the kitchen getting everything ready. The kids set the table and lay out the food on the buffet table. Then we all sit down in the dining room and enjoy a leisurely mid-morning meal filled with laughter, stories, and yes, anticipation.
One of the centerpieces on the buffet has always been this Holiday Brunch Bake which could really be called egg stuffing; filled with herb stuffing, onion, mushrooms, and of course cheese and eggs it’s a beautiful and delicious dish!
Grease a 12”x8” baking pan or casserole or line with parchment paper. In a large saucepan melt 2 tablespoons butter over medium heat. Add 1/4 cup chopped onion, 2 – 3 cloves of minced garlic, and sauté until tender, about 5 minutes. Stir in 2 cups toasted, cubed Italian bread, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/4 teaspoon thyme, 1/3 cup thinly sliced fresh mushrooms, 5 ounces chopped Canadian bacon, and 1 cup shredded sharp cheddar cheese.
Note: You can use herb-seasoned stuffing cubes if you prefer, but I love the freshness of making my own stuffing.
In a separate bowl, whisk 6 eggs with 2 cups milk; pour over stuffing mixture. Transfer to the prepared baking pan. Let stand for 15 – 20 minutes or until the liquid is absorbed into the dry ingredients.
Bake uncovered in a preheated 325°F oven for 30 – 40 minutes, until the egg is set and the top is a nice golden brown.
Who would ever dream of having stuffing for breakfast? What are some of your favorite Christmas morning dishes? – Ella💙
- 2 tablespoons butter
- 1/4 cup onion, chopped
- 2 - 3 cloves garlic, minced
- 2 cups Italian bread, cubed and toasted to a golden brown
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon thyme
- 1/3 cup mushrooms, thinly sliced
- 5 ounces Canadian bacon, chopped
- 1 cup sharp cheddar cheese, shredded
- 6 eggs
- 2 cups milk
Grease a 12”x8” baking pan.
In a large saucepan melt the butter over medium heat. Add the onion and garlic and sauté until the onion is soft and the garlic is fragrant about 5 minutes.
Stir in the bread cubes, basil, oregano, thyme, mushrooms, Canadian bacon, and cheese.
In a separate bowl, whisk the eggs with the milk; pour over stuffing mixture. Let sit for 15 minutes, or until the liquid is absorbed into the dry ingredients.
Bake uncovered for 30 – 40 minutes, or until the egg is set and the top golden brown. Serve immediately.