Merry Christmas from the Millennial Homemakers! This year, we’re celebrating by bringing you the Twelve Days of Christmas. On the eleventh day of Christmas, the Millennial Homemakers give to you - Christmas morning recipes! We’ll share some of our favorite recipes to make Christmas morning for breakfast or brunch.

Eggnog French Toast

Ingredients:

  • 1-½ cups eggnog
  • 5 large eggs
  • ½ tsp ground nutmeg
  • ½ tsp rum extract
  • 12 slices white bread or French bread

Directions:

  • Preheat griddle to 350 degrees.
  • Whisk together eggnog, eggs, nutmeg, and rum extract until well blended.
  • Pour into a shallow baking dish.
  • Dip bread into mixture to cover with mixture on both sides.
  • Transfer bread to griddle and cook until golden brown, then flip and cook the other side until golden brown.
  • Serve warm with maple syrup.

Candy Cane Crescent Rolls

Ingredients:

  • 2 packages of refrigerated crescent rolls
  • 1-8 oz cream cheese, softened
  • 1 egg
  • ⅓ cup sugar
  • 1 can cherry pie filling
  • For the glaze:
    • ½ cup powdered sugar
    • 1-½ tbsp milk

Directions:

  • Preheat oven to 350 degrees.
  • Arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping. Lightly press triangles together to seal.
  • Beat together cream cheese and sugar. Add egg, beat until smooth.
  • Spoon cream cheese mixture onto the larger part of each triangle.
  • Add cherry pie filling over the top of the cream cheese.
  • Fold tops of the triangles toward the base end of each triangle and lightly press to seal.
  • Bake for 15 minutes, until pastry is golden brown.
  • Prepare your glaze by beating together powdered sugar and milk.
  • Drizzle glaze over candy cane.

Monkey Bread

Ingredients:

  • ½ cup sugar
  • 1-½ tsp cinnamon
  • 2 packages cinnamon rolls, with icing
  • ⅓ cup brown sugar
  • ½ cup butter, melted
  • 1 tsp vanilla

Directions:

  • Preheat oven to 350 degrees.
  • Grease bundt pan with cooking spray.
  • Place cinnamon and sugar in a gallon size ziplock bag.
  • Cut each cinnamon roll into 6 pieces. Place rolls into bag and shake.
  • Arrange half the cinnamon rolls into bundt pan.
  • Stir together brown sugar, butter, and vanilla. Pour half mixture over rolls in bundt pan.
  • Place the other half of the rolls in bundt pan and pour remaining mixture on top.
  • Bake for 35-40 minutes.
  • Drizzle icing over rolls before serving.

Gluten-Free Breakfast Casserole

Ingredients:

  • 1-16 oz package pork sausage
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • 3 cups frozen hashbrowns
  • 3 cups shredded cheese
  • ¾ cups Bisquick gluten free mix
  • 2 cups milk
  • ¼ tsp pepper
  • 6 eggs

Directions:

  • Heat oven to 400 degrees.
  • Cook sausage, bell pepper and onion over medium heat, until sausage is no longer pink. Drain.
  • Mix sausage mixture, hashbrowns, and 1-½ cups of cheese in a 9x13 inch casserole dish.
  • Stir Bisquick mix, milk, pepper, and eggs. Pour over sausage mixture in casserole dish.
  • Bake for 30-35 minutes. Sprinkle remaining ½ cups of cheese. Bake for about 3 minutes longer or until the cheese is melted.

Christmas Morning Casserole

Ingredients:

  • 7 eggs
  • ¼ cup milk
  • 1-16 oz package refrigerated flaky biscuit dough, cut into 1-½ inch pieces
  • 1-½ cups shredded cheese
  • 4 green onions, chopped
  • 6-8 slices bacon, cooked and crumbled

Directions:

  • Preheat oven to 350 degrees.
  • Beat together the eggs and milk. Add in biscuit pieces, cheese, onions, and bacon.
  • Pour everything into a 9x13 inch casserole dish and bake for 25-30 minutes.

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