December~ Christmas Morning Breakfast

Baked eggs by Barb Dahl

Ingredients:

Eggs

Salsa (optional)

Butter

Saltine crackers

Salt & pepper to taste

Aluminum muffin liners (they work better than paper because these are so wet before cooking)

Line a miffin tin with liners. Crack 1 egg in each liner top with 1 tablespoon of salsa (this is optional I love them without it so do most kids) If you choose not to put salsa on them sprinkle with salt & pepper.  Crumble 1 saltine cracker on top & put a slice of butter on top about 1 tsp.  Bake at 350 for 20-30 min or until brown & firm. 

Breakfast Sandwiches by Barb Dahl

Ciabatta bread loaf sliced in half

Crushed garlic

Finely chopped onion

1 stick Melted butter  

4 Tbsp Brown sugar

Deli ham

Pepper jack cheese

Cooked bacon

6 Cooked scrambled eggs salt & peppered to taste

Butter both halves of bread & Spread crushed garlic & onion on top (put the desired about you want, I use about 2 tsp crushed garlic & about the same in fine chopped onion.) Spread 2 Large table spoons on brown sugar on each half of bread.  Place cheese on the bottom half of the loaf.  Place both halves on a cookie sheet & put under broiler until browned & cheese is melted.  Top with bacon, ham, & egg & then put the top of the loaf on it.  Cut into individual sandwiches.  Makes 6 good size sandwiches. 

Bloody Mary's by Carol Snyder
46 oz tomato Juice
12 oz vodka
1/4 cup Worchester Sauce
1/4 cup lemon juic
40 drops of Tabasco sauce
1/2 tsp pepper, salt, and celery seed or salt
Mix all together in pitcher.  Add extra spices to taste

Black Berry Bacon Cresent roll ups by Jen Tecson

16 slices of thinly slices canadian bacon (or ham)
1 jar jam (Seedless blackberry used)
1 package of crescent roles

Instructions
1. separate creasnt dough into triangles
2. Spread with a think layer of the preserves
3. Top with the canadian bacon (or ham)
4. Roll into the crescent rolls
5. place on baking sheet and cook according to directions (may need to add 2-4 minutes to be cooked throughout)

• 2 cup(s) fruit (preferably peaches, nectarines, plums, or a mix of all three), pitted and cut into 1/4-inch pieces
• 1 tablespoon(s) granulated sugar
• Zest of 1/2 orange
• Juice of 1/2 orange
• 1 pinch(s) coarse salt
• 1 tablespoon(s) cornstarch
• Pate Brisee
• 1 egg, lightly beaten
• Sanding sugar

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Directions

1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, mix together fruit, sugar, orange zest, orange juice, salt, and cornstarch; mix until well combined. Set fruit mixture aside.
3. On a lightly floured work surface, roll out one piece of dough to a 16- by 11-inch rectangle. Trim to 15 by 10 inches. Cut into six 5-inch circles or squares. With a dry pastry brush, sweep off excess flour. Working with one round at a time, place 2 tablespoons of reserved fruit mixture in the center. Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal. Repeat process with remaining squares.
4. Repeat entire process with remaining ingredients.  Place hand pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sanding sugar. Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.
5. Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.

Christmas morning pie by Lindsay DeHart

½ pound bulk pork sausage cooked & crumbled

½ cup shredded swiss cheese

½ cup shredded cheddar cheese

1 9 in unbaked pie crust

3-4 eggs beaten

½ cup milk

¼ cup chopped onion

3 Tbsp chopped green & red pepper

In a bowl combine sausage & cheese & place in pie crust.  In a bowl combine eggs, milk, onion & peppers & pour over sausage.  Bake at 350 for 55-60 minutes or until a knife inserted comes out clean.  Let stand for 5 minutes before serving.