HOLIDAY BRUNCH made easy

Those special holidays are great to spend some time with family and friends, you want to sit and enjoy the time you have! Sit down and enjoy your choice of beverage, reminisce past Holidays and events you spent together. Imagine Christmas morning for instance Wouldn`t it be great to enjoy a hot cup of coffee or tea, while unwrapping gifts with your loved ones? Maybe you have the pleasure of cooking the Turkey or ham , if your anything like me  that means ``running around like a chicken with your head cut off`` so to speak!! lol Not to mention you might have to rush all over God`s creation to visit your relative`s, for me that does not mean ``relaxation`` that means i have to pack up the baked goods, and whatever else i so politely volunteered myself to prepare and transfer to my visiting destinations. Plus pack up my two daughters and three step-kids.... make sure they have gathered what they need/want to bring along so i wont have to endure the complaining for the next drive. Not to forget my significant other who just may need his shirt ironed before we go, if i`m lucky in doing all that i might get 5 minutes to give myself a squirt of perfume and throw my hair up!! BUT....before i can do Any of that i must not leave out making sure we have our breakfast. So i`ve come across some wonderful  ideas for some quick enjoyable breakfast/brunch recipes, to ease the pain and time spent in the kitchen. Hope you might find some here that will be of great help to you too :D THE GREAT THING IS, YOU CAN MAKE THEM A DAY OR TWO AHEAD OF TIME!

MAKE AHEAD BREAKFAST 

~BREAKFAST BURRITOS~

You can vary the additions to this recipe for breakfast burritos. Add onions or frozen hash browns , omit the salsa, try using different types of cheese or flavored tortillas. The possibilities are endless!

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Ingredients:

• 12 eggs
• 2 Tbsp. butter
• 1 lb. pork or beef sausage, cooked and drained
• 1/2 cup chunky salsa
• 2 cups Cheddar or Pepper Jack cheese
• 24 flour tortillas

Preparation:

In large skillet, melt butter. Beat eggs in large bowl and add to skillet. Cook eggs in butter, stirring frequently, until scrambled and set. Add cooked sausage and salsa to egg mixture and mix gently. Warm tortillas as directed on package. Place about 1/2 cup egg and sausage mixture onto each tortilla and sprinkle with some cheese. Roll up each tortilla to make burritos, folding in the ends and rolling up. Place on parchment paper lined cookie sheets and freeze until solid. Then wrap individually and package in zip-lock freezer bags.
When you are ready to eat, unwrap the burritos, wrap loosely in microwave safe paper towel and heat in the microwave on high power for 1-3 minutes until hot and cheese is melted.
You can also thaw burritos in the refrigerator overnight, then wrap each in foil and bake at 350 degrees for 10-15 minutes until hot. The thawed burritos can also be deep fried for 3-5 minutes until golden brown and crisp. 24 burritos


~FREEZER FRENCH TOAST~

The cornflake crumbs give this wonderful make ahead breakfast recipe a fabulous crunch. This recipe is perfect for busy school mornings.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

• 3 eggs
• 1 cup light cream
• 3 Tbsp. sugar
• 1 tsp. vanilla
• 1 cup cornflake cereal crumbs
• 8 (1" thick) slices french bread

Preparation:

Mix eggs, half and half, sugar and vanilla in a shallow bowl. Dip the french bread in this egg mixture, leaving the bread in the bowl for a few minutes so it absorbs more egg mixture. Dip bread in the cornflake crumbs to coat. Place on a cookie sheet lined with parchment paper. Freeze until firm. When ready to bake, first preheat the oven to 425 degrees. Place frozen french toast pieces on a greased cookie sheet for 15 to 20 minutes or until golden brown and crunchy. Turn the toast once during baking. Serve with maple syrup, jam, and powdered sugar. 8 slices




MAKE AHEAD FINGER FOOD BREAKFAST

GINGERY FRUIT DIP

Vary your offerings by making this sweet dip to be served with fresh fruit


Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

• 3 oz. pkg. instant vanilla pudding mix
• 1-1/2 cups whole milk
• 6 oz. can frozen orange juice concentrate, thawed
• 1/3 cup sour cream
• 1/4 tsp. ground ginger
• 1 tablespoon finely chopped candied ginger
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar

Preparation:

Combine pudding mix, milk and orange juice concentrate in a small bowl and mix well with wire whisk or eggbeater for 1 minute. Stir in sour cream and both kinds of ginger. In another small bowl, combine cream with powdered sugar; beat until stiff peaks form. Fold into ginger mixture. Pour into serving bowl.
Cover and chill several hours before serving. Serve with fresh fruit for dipping. Mandarin orange segments, pear slices, strawberries, grapes, apple slices and kiwi  fruit. Pirouette or sugar cookies are also good dippers.

MINI QUICHE

This little quiches are wonderful served as appetizers at a holiday party. You can make them ahead of time and freeze them; they reheat beautifully.

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Ingredients:

• 1 pkg. refrigerated pie crust
• 1 large portabello mushroom
• 8 oz. button mushrooms
• 2 Tbsp. butter
• 1 Tbsp. olive oil
• 1/2 cup whipping cream
• 1 egg
• 1/4 tsp. salt
• 1/8 tsp. cayenne pepper
• 1 cup shredded Swiss cheese

Preparation:

Let pie crusts stand at room temperature for 20 minutes, then gently roll out to 12" circles. Wipe mushrooms with damp cloth and chop in food processor or with chef's knife. Place butter and olive oil in a medium skillet and cook mushrooms over medium heat until all liquid is evaporated and mushrooms are brown and tender. Preheat oven to 375 degrees. Grease 2 dozen 1 3/4" muffin cups. Using 3" cookie cutter, cut 24 circles from pie crust (12 from each crust),  Press into prepared muffin cups. Divide mushrooms evenly among lined cups. In small bowl, combine egg, cream, salt and cayenne pepper and beat well. Pour egg mixture over mushrooms; 2 tsp. per each muffin cup. Sprinkle each with grated cheese.
Bake at 375 degrees for 18-20 minutes or until center of quiches is set. To serve warm, cool 5 minutes before removing from pans.
To freeze, cool on wire rack and freeze in single layer until solid. Place in air tight freezer container in single layer.
To reheat, place frozen quiches on cookie sheet and bake at 350 degrees for 12-14 minutes until hot. Makes 24.



YOGURT AND FRUIT PARFAIT

prep time- 5 minutes

Ingredients

• 3 cups vanilla or your favorite yogurt
• 1 cup fresh or defrosted frozen strawberries in juice
• 1 pint fresh blackberries, raspberries or blueberries
• 1 cup  granola

Directions

Layer 1/3 cup yogurt into the bottom of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy
or prepare ingredients except granola the night before, refrigerate add granola in the morning when ready to eat!!



WAFFLES OR PANCAKES -

This is one of my kids favorites ! and they can make it themselves


frozen WAFFLES or PANCAKES 
spoon any flavor yogurt on top
add favorite fruits
if your not allergic you can even add some chopped walnuts, or almonds
even a sprinkle of granola