December 29, 2007 by Mimi
We always have a big breakfast on Christmas morning for lots of the family. Sometimes we have just our immediate family and sometimes we are happy to have my sister and her husband visiting from New York. That was our treat this year with both of them here. They are world travellers and sometimes are unable to get to Ohio for Christmas.
My mother started the tradition of cooking a great grits souffle back in the 1970’s and some years we fix that because it is so darn good and seems like a real treat because we hardly ever fix it any other time of the year. We had it last year but this year we tried something different.
My knitting pal Vicki gave me the recipe for a delicious egg casserole a few years ago and I decided to serve it Christmas morning. It easy to prepare the night before and requires an hour in the oven before serving. You will find the recipe at the bottom of this posting.
To go with the egg casserole, I bought a spiral-sliced honey crusted ham. I took several slices from the bone, laid them in an 11 x 7 baking dish and covered it with foil to heat up for 20 minutes or so. We also had broiled grapefruit
with a crunchy topping, tomato juice, and coffee cakes. It was a great way to start the day.
VICKI’S BREAKFAST PIE
Mix and set aside:
6 slices of bacon, cooked and crumbled
1 c. corn flakes, crumbled
2 T. bacon fat
5 eggs till foamy
8 ounces of cheese (Monterey Jack or cheddar or combo)
1/2 c. cottage cheese
1/3 c. milk
2 green onions, sliced
1/2 bag refrigerated shredded potatoes
Grease a pie pan. Pour in egg mixture. Cover and refrigerate overnight.
Preheat oven to 325.
Sprinkle pie pan with reserved bacon, cereal crumbs.
Bake 50 minutes.
I had eleven people for breakfast so I doubled the recipe and used a 9 X 13 pan. It was plenty and we even reheated it for breakfast the next day. Naturally, it was a little dry the second day, but we put some salsa on it and it was great.