Christmas Morning Breakfasts!

Sticky Buns

36 frozen rolls (thaw and bake type - regular size)
1 cube butter, melted
2 T cinnamon
1/2 c brown sugar
1/4 c nuts (opt)
1 small box instant butterscotch pudding
1 small box instant vanilla pudding
Milk


Sprinkle 2 well greased bundt pans with desired nuts and then place frozen rolls in.  Sprinkle the rolls with brown sugar and cinnamon, then pour melted butter over the top.  Mix the puddings according to package directions.  First pour butterscotch pudding over rolls, then vanilla.  Let rolls rise overnight in the refridgerator.  In the morning, bake at 350 for 30 - 40 minutes.

Cheese - Egg Casserole

1 dozen eggs
1 16 oz carton sour cream (I would use the "real" stuff)
2 4 oz cans diced green chilies
2 c grated cheddar cheese
8 oz fresh sliced mushrooms
1 green bell pepper, diced


Whip eggs and sour cream together.  Stir in other ingredients and pour into a greased 9 x 13 pan.  Bake at 350 for 40 - 45 minutes or until set.

Make-Ahead Christmas Morning French Toast

1 c brown sugar
1/2 c butter, melted
3 t cinnamon
3 tart apples, peeled, cored and thinly sliced
1/2 c dried cranberries
1 loaf french bread, cut into 1 inch slices
6 eggs
1 1/2 c milk
1 T vanilla extract


Combine brown sugar, butter, 1 t cinnamon, apples and cranberries in a sprayed 9 x 13 pan.  Arrange bread slices on top, cutting as needed to fit so that the apple mixture is completely covered.  Mix eggs, milk, vanilla and remaining cinnamon until well blended.  Pour mixture over bread, soaking bread completely.  Cover and refrigerate 4 - 24 hours (I usually do 8 - 12 hours).  Bake, covered with foil in a 375 oven for 40 minutes.  Remove foil and bake 5 more minutes.  Let stand for 5 minutes before serving.

Cracker Breakfast Casserole

2 c ground ham (just put leftover ham in your food processor)
1 lb shredded cheddar cheese (I prefer medium or sharp for this recipe)
1 sleeve saltine crackers (crumbled)
4 eggs
2 c milk

Toss first 3 ingredients together.  Put in a sprayed 9 x 13 glass pan.  Beat eggs and milk and pour over cracker mixture.  Place 9 x 13 pan on a cookie sheet and pour water into the cookie sheet. By doing this, the eggs will not get crunchy on the bottom of the pan.  Bake at 350 uncovered for 1 hour.