Breakfast Casseroles 
Okay….with Christmas just around the corner, why not plan an easy breakfast casserole for Christmas Morning! Many of these you can make the day before and pop them into the oven before the presents are opened.
My favorite is Rosemary’s famous Christmas breakfast casserole with goat cheese, artichokes and ham. I think she made it the year it debuted in Bon Appetit. It takes 3 days (or is it $300) to make (HA HA) – but it’s one of the best I have ever had.
Enjoy!
Goat cheese, artichoke, and smoked ham strata
Bon Appétit December 1997
Makes 8 servings (it’s so rich – I think you can stretch it to 10+)
INGREDIENTS:2 cups whole milk
1/4 cup olive oil
8 cups 1-inch cubes sourdough bread, crusts trimmed
1 1/2 cups whipping cream
5 large eggs
1 tablespoon chopped garlic
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon ground nutmeg
12 ounces soft fresh goat cheese (such as Montrachet), crumbled (about 3 cups)
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1 1/2 teaspoons herbes de Provence
12 ounces smoked ham, chopped
3 6 1/2-ounce jars marinated artichoke hearts, drained, halved lengthwise (about 2 1/2 cups)
1 cup (packed) grated Fontina cheese
1 1/2 cups (packed) grated Parmesan
DIRECTIONS:1. Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish.
2. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
3. Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese.
4. Mix herbs in small bowl to blend.
5. Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs, and cheeses.
6. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture.
7. Bake uncovered until firm in center and brown around edges, about 1 hour-1 hour 30 minutes.
(Can be made 1 day ahead. Cover; chill.)
Note: Don’t try and make this dish Christmas Morning. Make it the day before and just warm it up in the oven!
Cowboy Breakfast Casserole
Ingredients:
3 cups frozen, shredded hash brown potatoes
3/4 cup shredded cheddar cheese or any other preference
1 cup diced, fully cooked ham or Canadian bacon
1/4 cup sliced green onion
4 beaten eggs or 1 cup frozen egg product
1-12 oz. can evaporated milk
1/4 tsp. pepper
1/8 tsp. salt
Directions:1. Grease 2 quart square baking dish. Arrange potatoes evenly over bottom.
2. Sprinkle with cheese, ham, and onion.
3. In a bowl, combine eggs, milk, salt, and pepper.
4. Pour over potato mixture. Bake uncovered in a 350 oven 40-45 minutes (or 55-50 minutes if made ahead).
Serves 6.
Note: This may be made the night before serving.Overnight Blueberry French Toast
You'll need to make this the day before!
Yields: 10 servings
INGREDIENTS:
12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries (frozen works too)
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries (or rest of frozen)
1 tablespoon butter
DIRECTIONS:
1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes.
2. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
3. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
4. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
5. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
6. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes.
7. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
This recipe appears in "Tried & True Thanksgiving & Christmas" cookbook.
Images courtesy of Google
We had a great evening! How grateful are we…….VERY!
On Sunday night after we got home from Springfield, Sandra and Brian had their Christmas gift exchange.
We drove Brian around Eugene and introduced him to a dear family friend, our Aunt Pat Dahl (not a blood relative, but almost as close). Aunt Pat was both my paternal (Marie) and maternal (Virginia) grandmother’s best friend – and is our last connection to their memories. It was nice seeing her again and also catching up with her daughter, Candy and son-in-law, John – who Brian found out began his radio career as Jivin' Johnny Etheridge in Lower (or is it Slower) Delaware (Milford, I believe). Small world! 
We then took Brian to the 
We celebrated Christmas with a home cooked champagne brunch on Sunday. Brian loved his subscription to Wine Spectator and I can’t wait to use my new knife sharpener! Thanks to my parents for a wonderful start to the holiday season.
I think the Tater Mits were a big hit!
