Today’s recipe for Weekend Breakfast Bake is another yummy egg dish that I adapted from a recipe I found in Simple and Delicious magazine. This recipe only takes 5 ingredients and turns out so delicious. It also comes together quickly and would be easy to make for Christmas breakfast. The secret ingredient is a can of cream of mushroom soup.
Yesterday, I shared another tasty egg dish along with a bunch of others that are my favorite. Today, I want to share a few drink ideas and fruit side dishes for you Christmas breakfast.
Orange Blender Drink – a copy cat version of an orange julius. It is a tradition to have this at my mom’s house every Christmas.
Classic Hot Cocoa – I shared this recipe just a little bit ago along with ideas for a complete hot cocoa bar. This coca is much better than anything you get from a package.
Hot Caramel Apple Drink – a variation of hot cider.
Hot Vanilla – a change from the regular chocolate version.
Hot Apple Cider – a nice yummy version that is made in a crock pot.
Warm Fruit Compote – a yummy and warm way to jazz up canned fruit.
Hot Applesauce – this is family favorite that I make often in the Winter.
On Monday, I’ll be back to share all my favorite breakfast recipes that fall under the pancake, french toast, and waffle category along with a new recipe. Since I LOVE breakfast it is gonna be a long list, I think there is 16 plus some syrup and topping recipes.
- 12 oz. pork sausage
- 1/3 cup chopped onion
- 4 cups (16 ounces) shredded Monterey Jack or cheddar cheese
- 8 eggs, lightly beaten
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
- Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese.
- Combine eggs and soup; pour over cheese.
- Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Serves 8.