RECIPE BOX: Bubbling with joy

On Christmas morning, we love a hearty breakfast. However, fixing all the traditional foods creates a lot of extra work and multiple pans. Take in the slowness of the morning by simplifying with a breakfast casserole.

You can even prep ahead, just pop in a preheated oven on Christmas morning. You’ll know the casserole is happy and done when it’s bubbling with joy.

Unlike most casserole recipes, this one adds a step of crisping the hash browns before adding to the mixture. If you’re tight on time or prefer to make it the night before, it’s ok to just add the frozen hash browns. If your time and patience do allow for the crisping, stay the course, it’s worth it for the extra crunch and flavor.

This casserole is perfect to bake, cool, cut, and refrigerate for breakfast all week. Pair it with fresh fruit in the mornings or add salad greens on the side to make it an evening meal.

Casseroles take the guesswork out of timing a variety of side dishes and simplify meals all together in one pan. Other popular Christmas morning breakfasts include fresh toast, pancakes, cinnamon rolls, monkey bread, and quiche.

The presents and the breakfast don’t make the day. Christmas is something to celebrate all year long. Any meal is a true gift, one that not everyone is promised from day to day. With each casserole, cookie, or cup of coffee, truly be grateful this Christmas for the very basic necessities, they are gifts. 

Contact Ashley at ashley@tippgazette.com

Egg & Hash Brown Casserole 

Ingredients

Cooking spray

1/4 c. extra-virgin olive oil, divided

1 lb. loose pork or turkey breakfast sausage

1 medium yellow onion, finely chopped

1 medium red bell pepper, seeded, finely chopped

Kosher salt

Freshly ground black pepper

2 cloves garlic, minced 

10 c. (packed) baby spinach (from 2 [5-oz.] containers)

1 (20-oz.) bag frozen shredded hash browns

8 large eggs

3/4 c. low-sodium chicken broth

1/2 c. sour cream

1 tbsp. Dijon mustard

1 tsp. hot sauce

8 oz. shredded cheddar (about 2 c.), divided.

Directions
Preheat oven to 375º. Grease a 13"x9" baking dish with cooking spray.

In a large nonstick skillet over medium-high heat, heat 1 tbsp. oil. Cook sausage, breaking up with a wooden spoon into small bits, until browned and cooked through, about 3 minutes. Drain any excess oil in skillet, then transfer sausage to a large bowl.

Return skillet to medium heat and heat 1 tbsp. oil. Cook onion, bell pepper, a pinch of salt, and a pinch of black pepper, stirring occasionally, until veggies are softened and light golden, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach by large handfuls, tossing and wilting in between each addition, until all spinach is incorporated and wilted, about 3 minutes more. Scrape vegetable mixture into bowl with sausage.

Return skillet to medium heat and heat remaining 2 tbsp. oil. 

Cook hash browns, stirring a few times, until golden brown and crisp, about 12 minutes. Scrape hash browns into bowl with sausage and vegetables.
In another large bowl, whisk eggs, broth, sour cream, mustard, hot sauce, 1/2 tsp. salt, and 1/2 tsp. black pepper until smooth and well combined. Stir in 1 c. cheese. Fold hash brown mixture into egg mixture, then pour into prepared baking dish. Sprinkle with remaining 1 c. cheese.

Bake until eggs are just set, about 30 minutes. Let cool 5 minutes, then slice and serve.

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Homemade Monkey Bread 

Ingredients

1 teaspoon vegetable oil, or as needed

Dough:

¼ cup warm water

2 ½ teaspoons active dry yeast

1 teaspoon white sugar

3 ½ cups all-purpose flour

¾ cup milk, warmed

1 large egg

3 tablespoons white sugar

2 tablespoons melted butter

1 teaspoon salt

½ teaspoon vanilla extract

Coating:

1 ½ cups brown sugar

1 ½ teaspoons ground cinnamon

½ cup butter, melted

Directions

Lightly grease a fluted tube pan (such as Bundt) with vegetable oil; set aside.

Make dough: Combine warm water, yeast, and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy, about 5 minutes. 

Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract until combined. Add remaining 2 1/2 cups flour. Mix and knead until dough comes together in a ball. Cover with plastic wrap and let rise in a warm place for 30 minutes. 

Turn dough out onto a lightly floured surface and punch down gently to deflate. Divide dough into small or medium balls. 

Make coating: Mix together brown sugar and cinnamon in a small bowl. Dip each dough ball in melted butter, remove with a fork, then roll in cinnamon sugar mixture until well coated. 

Arrange coated dough balls in the prepared pan. Cover with plastic wrap or a damp cloth and let rise until almost doubled in size, about 45 minutes. 

Preheat the oven to 350 degrees F

Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a large plate; cool for 10 minutes before serving.