Merry Christmas from the Millennial Homemakers! This year, we’re celebrating by bringing you the Twelve Days of Christmas. On the eleventh day of Christmas, the Millennial Homemakers give to you - Christmas morning recipes! We’ll share some of our favorite recipes to make Christmas morning for breakfast or brunch
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Check out these recipes and more on our 12 Days of Christmas Pinterest board!
5 large eggs½ tsp ground nutmeg½ tsp rum extract12 slices white bread or French breadDirections:- Preheat griddle to 350 degrees.
Whisk together eggnog, eggs, nutmeg, and rum extract until well blended.Pour into a shallow baking dish.Dip bread into mixture to cover with mixture on both sides.Transfer bread to griddle and cook until golden brown, then flip and cook the other side until golden brown.Serve warm with maple syrup.1-½ tsp cinnamon2 packages cinnamon rolls, with icing⅓ cup brown sugar½ cup butter, melted1 tsp vanillaDirections:- Preheat oven to 350 degrees.
Grease bundt pan with cooking spray.Place cinnamon and sugar in a gallon size ziplock bag.Cut each cinnamon roll into 6 pieces. Place rolls into bag and shake.Arrange half the cinnamon rolls into bundt pan.Stir together brown sugar, butter, and vanilla. Pour half mixture over rolls in bundt pan. Place the other half of the rolls in bundt pan and pour remaining mixture on top.Bake for 35-40 minutes.Drizzle icing over rolls before serving.- Candy Cane Crescent Rolls
- Ingredients:
- 2 packages of refrigerated crescent rolls
1-8 oz cream cheese, softened1 egg⅓ cup sugar1 can cherry pie filling1-½ tbsp milkDirections:- Preheat oven to 350 degrees.
Arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping. Lightly press triangles together to seal.Beat together cream cheese and sugar. Add egg, beat until smooth.Spoon cream cheese mixture onto the larger part of each triangle.Add cherry pie filling over the top of the cream cheese.Fold tops of the triangles toward the base end of each triangle and lightly press to seal. Bake for 15 minutes, until pastry is golden brown.Prepare your glaze by beating together powdered sugar and milk.Drizzle glaze over candy cane.- Gluten Free Breakfast Casserole
- Ingredients:
- 1-16 oz package pork sausage
1 red bell pepper, chopped1 medium onion, chopped3 cups frozen hashbrowns3 cups shredded cheese¾ cups Bisquick gluten free mix2 cups milk¼ tsp pepper6 eggsDirections:- Heat oven to 400 degrees.
Cook sausage, bell pepper and onion over medium heat, until sausage is no longer pink. Drain.Mix sausage mixture, hashbrowns, and 1-½ cups of cheese in a 9x13 inch casserole dish.Stir Bisquick mix, milk, pepper, and eggs. Pour over sausage mixture in casserole dish.Bake for 30-35 minutes. Sprinkle remaining ½ cups of cheese. Bake for about 3 minutes longer or until the cheese is melted.- Christmas Morning Casserole
¼ cup milk1-16 oz package refrigerated flaky biscuit dough, cut into 1-½ inch pieces1-½ cups shredded cheese4 green onions, chopped6-8 slices bacon, cooked and crumbledDirections:- Preheat oven to 350 degrees.
Beat together the eggs and milk. Add in biscuit pieces, cheese, onions, and bacon. Pour everything into a 9x13 inch casserole dish and bake for 25-30 minutes.- The Millennial Homemakers Podcast on Instagram - @themillennialhomemakers
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