3 Perfect Make-Ahead Breakfasts for Christmas Morning

Here at the Fife and Drum Inn, we’re in full Christmas swing! Colonial Williamsburg is decked out in wreaths and garlands with the sounds of horses and carolers every night. As we all look forward to the big day, there’s one element we’re really looking forward to…Christmas breakfast! As your local bed-and-breakfast, we’d like to bring 3 lovely make-ahead breakfasts to your home….

FRENCH TOAST CASSEROLE (from Lil’ Luna)

CASSEROLE

1 loaf sourdough bread

8 eggs

2 c milk

1/2 c heavy cream

3/4 c sugar

2 TB vanilla

TOPPING

1/2 c flour

1/2 c brown sugar

1 tsp cinnamon

1/4 tsp salt

1/2 c butter cold, cut into pieces

INSTRUCTIONS

  • Cut loaf into cubes and place evenly in a greased 9×13 pan.
  • In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.
  • Cover your pan with Saran Wrap and refrigerate overnight.
  • Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.
  • Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.
  • Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.
  • Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.

QUICHE WITH LEEKS, THYME AND GOAT CHEESE (from Evergreen Kitchen)

Gluten free savory crust:

1/2 cup sunflower seeds (raw, no shell)

1 cup oats

1/2 teaspoon salt

3 tablespoons chilled butter (or coconut oil)*

2 1/2 – 3 tablespoons ice cold water

Leek, thyme & cheese filling:

1 tablespoon butter (or coconut oil)

2 leeks, white and light green parts only (~2 1/2 – 3 cups diced)**

2 large cloves of garlic, minced

2 cups spinach

4 large eggs

2/3 cup non-dairy milk***

2 1/2 teaspoons fresh thyme, leaves picked

Pinch of nutmeg

1/4 teaspoon salt

1/4 teaspoon pepper

3 oz / 85 g goat cheese (~6 tablespoons)

DIRECTIONS

  • In a frying pan, toast sunflower seeds over medium heat for 5 minutes. Stir regularly to prevent burning. When seeds are fragrant and slightly toasted, remove from heat.
  • In a food processor, blend oats until the texture of coarse sand. Add sunflower seeds and salt and blend until the seeds are also a crumb-like texture. This should only take 30 seconds – 1 minute. Add the chilled butter / coconut oil and pulse until well incorporated.
  • Empty the mixture into a bowl. Using your hands, mix in the ice cold water until a ball of dough forms. This dough will feel quite sticky. This is normal. Wrap dough in plastic wrap and place into the back of your freezer for ~15 minutes.
  • While the dough chills, preheat oven to 375°F. Heat a frying pan over medium heat. Once hot, add butter, leeks and garlic. Saute for 5 minutes, until soft. Add spinach and stir until wilted. Remove from heat.
  • Remove dough from freezer and press it into prepared 9″ pie pan. Aim for an even distribution of dough throughout the pan, pressing the dough together firmly to create a solid base. Using a fork, prick the bottom of the crust thoroughly to allow air to escape when baking. Aim to prick the crust ~15 times with even coverage across the crust. Bake in the oven for 12-15 minutes. Set aside once baked. Reduce oven temperature to 350°F.In a bowl, whisk together eggs, milk, thyme, nutmeg, salt and pepper. Stir in the leek and spinach mixture. Add the crumbled goat cheese and stir until just combined. Pour egg mixture into the prepared shell. Bake for 30-35 minutes, until the middle of the tart has set. Allow to cool before removing from pan.

SLOW COOKER OATS (from brandysue on Allrecipes)

1 cup steel-cut oats

3 ½ cups water

1 cup peeled and chopped apple

½ cup raisins

2 tablespoons butter

1 tablespoon ground cinnamon

2 tablespoons brown sugar

1 teaspoon vanilla extract

DIRECTIONS

Place the steel cut oats, water, apple, raisins, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker, and stir to combine and dissolve the sugar. Cover the cooker, set to Low, and allow to cook 6 to 7 hours (for firm oats) or 8 hours (for softer texture).


From all of us here at the Fife and Drum Inn, we wish you and yours a Very Merry Christmas, and hope these recipes can fill your home with the scent of something special!

How you do spend Christmas morning? 

Simple Software for Innkeepers by Odysys