Having breakfast on Christmas morning before opening gifts was one of the traditions (i.e. “rules”) when I was growing up. And there were a few others. First, everyone had to be dressed before we could go downstairs to investigate the stockings. As kids, we did not mess around with that one. But I had NEVER seen Mom and Dad take sooooo long to get dressed as they did on Christmas morning. Anyway, we did eventually (seemed like forever) get to go check out the stockings.
With the stockings done, it was time to have our Christmas breakfast, so the real fun could begin! The first item was cinnamon toast. To save time (and get to the presents), we used a cookie sheet and cooked it under the broiler. In later years, our step-father came along and added sausage links to the meal. Over time some form of eggs were also included to add some protein. So here we go!
Cinnamon Toast: the original Christmas Breakfast
Ingredients:
- 8 slices of bread. It can be white, wheat, or whatever you like.
- Butter
- Cinnamon and sugar mix
First, pre-heat the oven using the broiler. Then butter one side of the bread and lay them out on the cookie sheet with the butter side up. Then sprinkle the cinnamon and sugar mix on the butter. Finally, just put them under the broiler and watch them carefully so they do not burn. It does not take very long. Then just pull them out and serve. With this one, it is very easy to reduce or add depending on the number of guests.
Sausage Links with a Kick
This part is also very simple. Just cook some sausage links in the skillet until they are brown. Then drain off the extra grease. Then add the kicker. Just pour some salsa over the sausage and let it marinate for a few minutes. I usually just use Bob Evans original sausage and a mild salsa. Then just get them out of the skillet and serve. Note that it is very easy to add variations for both the sausage and the salsa. It also depends on your preferences and/or your ability to tolerate spicy foods! Just have fun with it.
Egg Cups
Ingredients:
- 9 eggs for 2 muffin tins with 6 cups each.
- Salt and Pepper
- Milk
- Shredded cheese – I use a Mexican mix or Colby Jack.
- Your preference for vegetables: You can use celery, onions, green or red peppers
Preheat your oven to 350 degrees F.
Just crack the eggs into a bowl (minus the shells) and add a little milk, salt, and pepper to taste. Mix them thoroughly. Spray the muffin tin with non-stick cooking spray. Then pour it into the cups of a muffin tin. Note that the number of eggs needed will vary with the size of the muffin cups. I use medium-sized muffin tins. After the eggs, just add your preferred vegetables and some cheese.
Pop them in the oven and bake for 20 minutes. Let them cool before removing them from the muffin tin. Note that for a Christmas breakfast, you may want to make these ahead of time and then just warm them up in the microwave for a minute. These are also good to have ready for quick breakfasts at any time.
Christmas Breakfast: Just add wine!
Now for the fun part. What wines should I pair with this? I have decided to try the Tanya Pinot Grigio and the Adele Red Zinfandel. Both of these wines are shipped directly from the Napa and Sonoma valleys.
Years ago, I never thought I would be pairing various wines with food. But I can tell you that it has been a fun learning experience. You can also get fine wines delivered right to your door. Find out more about these wonderful wines HERE.