Whether your meal later in the day is prime rib served on china or deviled eggs and little smokies served on paper plates, the kids filled with wonder and exhausted adults will still need to eat something on Christmas morning.

Each of these serves 8 to 10, especially if people want to try both and the servings are smaller than a regular portion size.

If you are worried that both will be too much, choose one for Christmas and another for the New Year’s weekend.

Personally, I like the idea of a savory and a sweet offering at the same meal, because there are usually folks in any group that prefer one over the other.

Add a bowl of sliced fruit and beverages, and your breakfast worries have vanished.

The sweet variety calls for making the night before, which leaves you with just the savory to build in the morning, and it goes together quickly.

Baked Denver Strata

6 English muffins, split and quartered

9 eggs

1 cup milk

1 4½ ounce can diced green chile peppers, drained

¼ teaspoon salt

¼ teaspoon ground black pepper

1 cup diced cooked ham (about 5 ounces)

4 green onions, finely chopped (½ cup)

1 2½ ounce can sliced pitted ripe olives, drained

1 7-ounce jar roasted red sweet peppers, drained and cut into strips

1½ cups shredded provolone cheese (6 ounces)

½ cup shredded cheddar cheese (2 ounces)

Arrange English muffin quarters in a single layer in a greased 3-quart rectangular baking dish. Set aside.

In a large bowl, beat together eggs, milk, chile peppers, salt and black pepper with a rotary beater or whisk until well mixed. Pour egg mixture over muffin quarters; sprinkle with ham, green onions, and olives. Top with roasted sweet pepper, provolone cheese and cheddar cheese.

Preheat oven to 350 degrees. Bake, uncovered, about 35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Serves 10.

Caramel-Pecan French Toast

1 cup packed brown sugar

½ cup butter

2 tablespoons light-color corn syrup

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1 cup chopped pecans, toasted

16 ½-inch slices French bread

6 eggs, lightly beaten

1½ cups milk

1 teaspoon vanilla

1 tablespoon granulated sugar

1½ teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

Raspberries, maple syrup and/or toasted chopped pecans, optional

In a medium saucepan, combine brown sugar, butter and corn syrup. Cook and stir until butter is melted and brown sugar is dissolved. Pour into a 3-quart rectangular baking dish. Sprinkle with ½ cup pecans.

Arrange half of the bread slices in a single layer in the baking dish. Sprinkle with remaining ½ cup pecans, top with the remaining bread slices.

In a medium bowl, whisk together eggs, milk, and vanilla. Gradually pour egg mixture over bread; press lightly with the back of a large spoon to moisten bread. In a small bowl, stir together granulated sugar, cinnamon, and nutmeg; sprinkle over bread. Cover and chill for 2 to 24 hours.

Preheat oven to 350. Bake, uncovered, for 30 to 40 minutes or until lightly browned. Let stand for 10 minutes before serving. To serve, invert French toast onto a large serving platter. If desired, serve with raspberries, maple syrup and/or additional pecans. Serves 8.

(Recipes from bhg.com)

Follow community news editor Sally Ann Shurmur on Twitter @WYOSAS

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Community News Editor

Sally Ann Shurmur arrived at the Star-Tribune to cover sports two weeks after graduating from the University of Wyoming and now serves as community news editor. She was raised in Laramie and is a passionate fan of Cowboys football, food and family.

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