Christmas Breakfast Recipes…

Christmas morning is a time for traditions. Celebrate first thing with a festive Christmas Day brunch using some of my favorite Christmas Breakfast Recipes…starting with Pomegranate and Kale Smoothie, Fruit Skewers, Pancake Bites, Mini Frittatas and Bacon & Eggs in Toast Cups.

At our house, the kids are running around crazy excited, flying down the hallways, barreling toward the Christmas tree to see what Santa brought them. Friends and family arrive with more gifts. Of course there’s  the usual formal dinner to prepare. But, with all this chaos, parents who stayed up late wrapping presents, cleaning or preparing for holiday guests might be too exhausted to think of putting any effort into the breakfast meal. But starting your Christmas Day by indulging in a special holiday meal can set the mood and help create more memories. Below are five easy recipes to make the perfect Christmas morning breakfast, whether you prefer basic eggs or something a little more fancy.

Happy Holidays and Merry Christmas…

Ali in the Valley

Pomegranate and Kale Smoothie

  1. 1/2 c pomegranate seeds

  2. 1 cup chopped kale

  3. 2 tbsp ground almonds

  4. 2 inch piece of cucumber – skin on

  5. 2 tsp ginger juice or freshly grated ginger

  6. 1/4 c apple juice

  7. 1/4 c orange juice

  8. water to cover

  1. Place everything in nutribullet and add enough water just to cover the ingredients. Blend for 90 seconds. Makes enough for 2 large or 3 small portions.

Fruit Skewers

  1. 5 large strawberries (halved)

  2. 1/4 watermelon (cut into balls or cubes)

  3. 1 pineapple (peeled and cut into chunks)

  4. 1 kiwi (cut into chunks)

  5. 1 package grapes

  6. 20 skewers

  1. Thread the strawberries, cantaloupe, banana and apple pieces alternately onto skewers, placing at least 2 pieces of fruit on each skewer. Arrange the fruit skewers decoratively on a serving platter.

Pancake Bites…

  1. 1/2 cup Multigrain Pancake Mix (dry)

  2. 1/3 cup Soy Milk (any milk would do)

  3. 1/4 cup Torani Sugar Free Caramel Syrup

  4. Assorted Toppings: Cooked Sausage (Crumbled Cooked Bacon, Fruit (I used frozen blueberries but banana slices or apples are yum too))

  1. Mix pancake mix, milk, syrup together till thoroughly combined. Pour batter into a non-stick 12 cup mini muffin tin that has been sprayed with Pam. Fill about 3/4 way up.Top each muffin with sausage, bacon or fruit. Make all one flavor or a combo. If you set the ingredients out family members and whippersnappers can make their own… banana blueberry bacon surprise.Bake at 350 for 12-14 minutes or until golden. Serve with warmed Sugar Free Maple Syrup.

Mini Frittatas

  1. Cooking spray

  2. 1/2 cup finely chopped onion

  3. 2/3 cup chopped reduced-fat ham (about 2 ounces)

  4. 1/3 cup about 1 1/2 ounces shredded reduced-fat extra-sharp cheddar cheese

  5. 2 tablespoons chopped fresh chives

  6. 1/8 teaspoon dried thyme

  7. 1/8 teaspoon black pepper

  8. 4 large egg whites

  9. 1 large egg

  1. Preheat oven to 350°.

  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

  3. Note:

  4. MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates

Bacon & Eggs in Toast Cups

  1. 6 slices of bread

  2. 6 slices of bacon

  3. 6 eggs

  4. salt & pepper

  1. Pre-heat the oven to 400 degrees. Lightly butter the molds of the muffin pan.

  2. Trim the crust and the corners off the bread, making wonky looking circles. Using your fingers gently flatten the bread and shape into the muffin molds, set aside.

  3. Line a sheet pan with parchment paper and lay the bacon strips on it. Roast in the oven for 10 minutes. You want them just slightly cooked and still pliable. While the bacon is cooling bake the toast cups in the oven for 5 minutes, just enough to lightly toast the cups.

  4. Shape the cooled bacon into the toast cups, with the meaty side out. Crack an egg into each cup. (I take out some of the white so not to overflow the cups, but that is up to you.)

  5. Lower the temperature of the oven down to 350 degrees.

  6. Bake the egg cup in the oven for 15 – 20 minutes or until the egg whites have set and the yolks are creamy.

  7. Run a knife along the edges and use a small spoon to pop them out. Enjoy!

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Ali  in  the  Valley

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