Make-ahead Breakfast for a Delicious Start to the New Year

I know I have told you before that I am not much on traditional breakfast.  Every Saturday morning, Charlieman, makes biscuits, eggs (any way you want them), bacon or sausage and the children cheer!  I usually skip the entire affair. 

At Christmas, we have a family tradition of Christmas Brunch.  I make casseroles the day before and refrigerate them.  On Christmas Day, after a wonderful morning of opening gifts and hot chocolate sipping, we sit down to a delicious morning meal.  As my family was truly enjoying this year's brunch, I thought that these delicious treats would make a wonderful New Year's Day breakfast as well. 

So, I am sharing my menu and recipes with you in time for you to run to the store and pick up what you need, put the casseroles together tomorrow and enjoy on Sunday morning.  (or any other day you choose)

Menu:
Caramel Bottom French Toast Cassserole
Mexican Breakfast
Fresh Fruit
Mimosas


Caramel Bottom French Toast Casserole

• 1/2 cup butter (I used Land 'O Lakes Light)
• 1 cup packed light brown sugar
• 2 T. light corn syrup
• 1 loaf of French bread
• 5 eggs (I use Egg Beaters)
• 1 1/2 cups milk (I use fat free half and half)
• 2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon
• pinch of nutmeg

Melt the butter with the brown sugar and corn syrup in a saucepan over low heat, stirring constantly.  Pour into a 9 x 13 inch baking dish.  Cut the bread into thick slices, remove crusts if desired.  Place in the prepared pan.  Combine the eggs, half and half (or milk), vanilla, cinnamon and nutmeg in a bowl and mix well.  Pour over the bread.  Refrigerate, covered, for 8 hours or overnight.  Bake, uncovered, in a preheated 350- degree oven for 45 minutes or until golden brown.  Serve with additional maple syrup if desired.


Mexican Breakfast

• 1 lb. ground sausage (I use reduced fat)
• 2 T. butter (I use non-stick cooking spray like Pam instead)
• 6 eggs, lightly beaten (I mix 3 egg beaters with 3 eggs)
• 1/4 c. cottage cheese (I use fat free cottage cheese)
• 3 green onion tops, chopped
• 1 T. chopped fresh parsley
• 8 tortillas (I use reduced fat flour tortillas)
• 2 c. Mexican Blend shredded cheese (optional)

Cook sausage in a large skillet, drain, and wipe skillet clean.  Melt butter in a large skillet or spray with non-stick cooking spray.  Add eggs with the next three ingredients.  Cook over medium heat, without stirring, until eggs begin to set on bottom.  Draw a spatula across the bottom of the skillet to form large curds.  Continue cooking until eggs are thickened, but moist.  Stir in sausage and 2 T. of the sour cream sauce (recipe follows). 

Spread 1 c. Sour Cream Sauce in the bottom of a 9 x 13 baking dish sprayed with non-stick cooking spray.  Spoon egg mixture evenly down the cernter of tortillas, roll up and place seam down into baking dish.  Pour remainig Sour Cream Sauce over tortillas; sprinkle with shredded cheese if desired. 

Bake, covered, at 325 for 30 minutes.  ***Note:  This can easily be made ahead and refrigerated until you are ready to bake.  Allow to come to room temp about 30 minutes prior to baking.  Add cheese just prior to baking if you make ahead.

Sour Cream Sauce

• 1 can 98% fat free cream of mushroom soup
• 1 (8 oz.) container of sour cream (I use HEB brand fat free sour cream)
• 1 (4.5 oz.) can of chopped green chiles
• 2 T. green chile salsa
• 2 T. chopped fresh cilantro
• 1/4 tsp. ground cumin
• 1/2 tsp. chile powder
• Whisk together all ingredients. 

We love this recipe best served with Julio's Salsa!