If Santa Claus brings you a crowd of guests on Christmas morning, consider the following recipes a gift.
Breakfast meal packages are perfect for busy and chaotic gift-giving mornings. All of today's homemade recipes are scalable, one can be made ahead and others can be easily assembled in the morning, allowing the brunch chef to be present during the celebration rather than stuck in the kitchen.
Below, you'll find reader-submitted recipes for Evelyn Hinter's Creative Scrambled Eggs, Shirley Masek's Apple Dutch Baby, and Brent Leung's Fluffy Pancakes.
Have a recipe you can share? Visit winnipegfreepress.com/homemade to fill out the submission form.
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Unusual baked egg scramble
45 ml (3 tablespoons) butter or margarine
60 ml (¼ cup) onion, diced
60 ml (¼ cup) green pepper, diced
500 ml (2 cups) cooked ham, diced
12 eggs, beaten
125 ml (½ cup) canned mushrooms, chopped (optional)
Mornay sauce
30 ml (2 tablespoons) butter or margarine
30 ml (2 tablespoons) flour
5 ml (1 teaspoon) chicken stock powder
375 ml (1-½ cups) milk
125 ml (½ cup) grated Swiss cheese
60 ml (¼ cup) grated Parmesan cheese
Topping
500 ml (2 cups) soft breadcrumbs
60 ml (1/4 cup) grated Parmesan cheese
60 ml (1/4 cup) butter or margarine, melted
30 ml (2 tablespoons) finely chopped fresh parsley
Preheat oven to 350 F and grease a 9×13-inch baking pan.
To prepare the egg mixture, melt 45 ml (3 tablespoons) butter or margarine in a large frying pan over medium heat. Fry the onion and green pepper until crispy. Add the ham and eggs and cook until set. Add mushrooms if using.
To make mornay sauce, melt 30ml (2 tablespoons) butter or margarine in a medium saucepan over medium heat. Add flour and broth and cook until smooth and bubbly. Gradually add milk and cook until mixture thickens, stirring constantly. Add Swiss cheese and Parmesan and stir until smooth. Fold the scrambled eggs into the sauce and transfer to the prepared baking dish.
Mix filling ingredients in a bowl and top with eggs. Bake at 350 F for 25 to 30 minutes or until light golden brown.
Note: This dish can be prepared ahead of time. Cover, refrigerate and bake as directed.
“I served it with homemade fruit salad, buttered croissants and a variety of jams. It's a great breakfast dish for Christmas morning.”
— Evelyn Hinter
Fluffy pancakes
1 egg, beaten
30 ml (2 tablespoons) butter, melted
10 ml (2 teaspoons) white sugar
250 ml (1 glass) milk
125 ml (½ cup) sour cream
5 ml (1 teaspoon) vanilla
375 ml (1-½ cups) flour
10 ml (2 teaspoons) baking powder
5 ml (1 teaspoon) baking soda
1 ml (¼ teaspoon) salt
Add the beaten egg to the bowl with the milk, sour cream, white sugar, melted butter and vanilla. Stir until well combined.
Add flour, baking powder, baking soda and salt and stir until smooth. Let stand for 15 minutes.
Heat a skillet to 350 F or a skillet over medium-high heat and start flipping!
“If you like fluffy pancakes, give these a try. Leftover pancakes can be refrigerated and reheated the next day, although you probably won't have any leftovers!”
— Brent Leung
Dutch Baby
2 apples, peeled and sliced
30 ml (2 tablespoons) butter
10 ml (2 teaspoons) sugar
5 ml (1 teaspoon) cinnamon
3 eggs
160 ml (2/3 cup) milk
160 ml (2/3 cup) flour
Pinch of salt
Preheat oven to 425 F.
Melt the butter in a large cast iron or oven safe skillet. Add the apples and sauté for a few minutes until soft and crisp. Remove the pan from the heat and sprinkle the apples with sugar and cinnamon.
To prepare the dough, add eggs, milk, flour and salt to a bowl and mix with a whisk. The mixture does not have to be completely smooth; lumps are ok.
Pour the batter into the pan on top of the apples and bake for 20 minutes. Serve with maple syrup or topping of your choice.
“This recipe is a staple in our house. I have found it is a way to use up leftovers or soft apples. An easy and very satisfying breakfast.”
—Shirley Masek
Eva Vasni worked as a reporter in Free press Arts and Life Department since 2019. More about Eva.
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