Christmas Morning Breakfast Casserole

Across the internet and in media outlets, the American people have been bombarded with suggestions, recipes, and encouragement to cook a morning breakfast casserole for their families on Christmas Day.

I may or may not have heard of the so-called tradition that has apparently been around for years, but this year, it is the annual brainwash of the season. 

My family never had this tradition while I was growing up. We would wake up and hit the presents first, then scrounge around for something nourishing to eat while nibbling on all the Christmas candy and cookies! Of course, we would either have a ham or turkey with the usual sides for a late lunch, but it was really not as important as sharing the gifts and just enjoying each other’s company.

However, since the “world of entertainment” was pushing a “Christmas Morning Breakfast Casserole,” I decided to plunge in and make one for myself.

There are many advantages of living by yourself, and one of those is that you do not have to worry about others’ tastes when cooking. You can choose what you like and/or experiment to your heart’s content. 

Of course, I have made casseroles before. My favorite is a cheesy, delicious broccoli-and-red-pepper casserole with chunks of cheddar nestled among pasta shells. If you would like to see how I made this, I created a video a while ago that meticulously demonstrates each step. (Red Pepper and Broccoli Casserole)

So, I watched several cooking videos and read information about what a Christmas Casserole should include. Although there are staple ingredients, I realized I had chosen to include things that would make it all my own, and perhaps not exactly to another’s taste.

My plan was simple. I wanted to keep the casserole smallish so that I wouldn't be eating it until New Year’s or even next Christmas. I also decided to use what I already had in stock, at least for the most part. I did not want to spend a fortune on ingredients, since I, like most Americans this time of year, had already spent a great deal on Christmas presents and other refreshments.

When I do “experimental” cooking, I literally sit in front of the open fridge and look over my consumables to decide what to include. I do not pretend to be a “gourmet” chef, with every ingredient neatly arranged in little containers, ready to be folded into the concoction. I do what is typically called “wing it!”

Butter croissants are one of my weaknesses. I keep some on hand for a quick breakfast bite, or spread with strawberry or honey-pecan cream cheese for a dessert or nibble. So I tore up four croissants into the smallest pieces I could. 

I wanted my casserole to seem Christmasy, if you know what I mean. And anything Christmas should have red and green. So I did purchase a couple of small tomatoes and a half dozen green onions. 

Now I should explain. I have never been an onion lover. I mean, one of my dear aunts, Auntie Em, could eat an onion like an apple, and I would cringe just thinking about it. Yuck! I was a cook who chose onion powder over an onion any day. That was until I started growing them. Once I grew them, they didn’t seem as unpalatable, even though I still do not lean on them as others do. However, I often use green onions in my Loaded Mashed Potatoes.

So I was astonished to have chosen green onions for my “greenery” in my casserole. Nevertheless, this is what I thought first and decided to roll with it.

I included half a dozen eggs and a cup-and-a-bit of cold 2% milk, which is all I drink.

Mixing it, I realized it probably needed a sprinkle of salt and pepper. And, of course, I put a bundle of delicious Mexican blend shredded cheese throughout the dish!

Glancing again at my fridge’s provisions, I reached for something that may seem out of the ordinary: sour cream. 

Sour cream is another of those ingredients I didn't like much at first; over the years, I have found more and more ways to use it in my recipes. 

I chose to cook up a portion of bacon, about seven strips, and include it in the casserole after carefully chopping it into bits. (Sorry, no picture of the mixed ingredients.)

I selected one of the smallest baking pans in my pantry, but I was worried the entire mixture wouldn't fit. Fortunately, it did, barely. Then I covered the whole thing with more shredded cheese. Even before cooking, the casserole looked scrumptious!

I placed it carefully in my fridge overnight. I knew, of course, that my “breakfast” casserole would most probably be a lunch for me. As a night owl, I work on my writing or otherwise relax into the wee hours of the morning, so I often sleep late.

Nevertheless, I placed the casserole in the oven at 350 degrees for two hours. I deduced it would take that long for the casserole to cook and stabilize itself. 

And I was right!

During the two hours, the fragrant smell of the cooking casserole permeated my entire house. I decided it was time to remove it from the oven.

I was surprised at first because the casserole had inflated like a soufflé. However, it subsided somewhat a few minutes later as it cooled on top of the stove.   

And the taste was superb! All the elements of my “Christmas Morning Breakfast Casserole” were blended perfectly, making each bite savory. Eaten with a cold cup of orange juice made a perfect repast for a Lunch-Christmas-Morning-Breakfast-Casserole!

Although I have had very few “experimental” dishes I prepared that were not necessarily to my liking, I can say that this was a complete success!

Will it become a yearly tradition for me? Who knows? This year will be remembered for something I had fun making for myself.

Merry Christmas to all and God bless! 

—-----

NOTE: CHRIST-mas is to remember the ultimate Gift that God gave the world, His Son. Watch this sweet video I created of my little Mum, Helen Walsh Folsom, reading the original, true Christmas story from Luke 2. (Merry Christmas Card 2012)