Holiday Make-Ahead Breakfast Favorites

Tired of cold cereal, donuts or bagels for breakfast on a holiday? Do you starve yourself or skip breakfast on holidays waiting on the "big" meal?

What do you serve for breakfast when you have overnight guests, or want to surprise Mom or Dad with breakfast in bed?

Try one of these delicious and easy make-ahead breakfast casseroles!

• French Toast Bundt Pan Breakfast
• French Toast Casserole
• Crockpot Breakfast Apple Cobbler
• Farmer's Breakfast Casserole

The first two are sweet, the apple cobbler is made in the crockpot and uses granola, and the last one makes a very hearty "meat and potato" casserole.

Make-Ahead Recipe:

French Toast Bundt Pan Breakfast

Try this tasty cross between coffee cake and cinnamon rolls!

12 unbaked dinner rolls (cold)
2 eggs
1/3-cup liquid flavored coffee creamer
1/4-cup pancake syrup or honey
3-tablespoon butter, melted
2-tablespoon sugar
1/2-tablespoon ground cinnamon
1/2-tablespoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Buy ready to bake frozen rolls or make the rolls yourself, just be sure the dough is very cold, just after defrosting from the freezer or taken from the refrigerator - use dough that's very cold to make this recipe.

Cut rolls into quarters. Combine remaining ingredients in a bowl. Dip rolls into this mixture and arrange in Bundt pan sprayed with non-stick spray. Pour remaining mixture over rolls.

For make-ahead rolls, cover with plastic wrap and refrigerate the pan at this time.

When you're ready to prepare your rolls, loosen the plastic wrap and let rolls rise at room temperature until they double in size or reach the top of the pan.

Bake rolls at 350°F for 35 minutes. Invert while warm onto a serving platter and allow to cool slightly. Drizzle with syrup and powdered sugar. Slice and serve with additional syrup.

Easy French Toast Breakfast for a Crowd

French Toast Casserole Breakfast

You can mix all the wet ingredients for this casserole the night before and then poure the mixture over the French bread in the morning just before baking, or mix and combine then bake.

1 loaf unsliced bread (French is nice)
6 eggs
3 cups milk
1/3-cup sugar
2 teaspoons vanilla extract

Spray a 13x9 pan or glass baking dish with nonstick spray. Tear bread into bite size pieces and arrange in single layer in pan. Combine remaining ingredients and pour over the bread pieces.

Bake at 375°F (350 for glass dishes) for 45 minutes. Dust with powdered sugar. Serve with syrup.

Make-Ahead
Crockpot Breakfast Apple Cobbler

4 medium-sized apples, peeled and sliced
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons butter, melted
2 cups granola cereal

Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours.

Serve with milk.

Make Ahead
Farmer's Breakfast Casserole

3 cups frozen shredded hash browns, 24 oz. bag
3/4 cups Monterey jack cheese, shredded
3/4 cups Cheddar cheese, shredded
1/3-cup mild salsa
1 cup Ham, or Canadian-style bacon, diced
1/2 cup Green onions, sliced
4 Eggs, beaten
12 oz Evaporated milk, canned
1/4-teaspoon black pepper
1/8-teaspoon salt

Make Ahead (day before) Grease a 2-quart square-baking dish. Spread the potatoes evenly in the bottom of the dish. Sprinkle with cheeses, ham, salsa and green onions.

Combine the eggs, milk, pepper, and salt and pour over the potato mixture in dish. Cover and refrigerate until 1 hour before meal time.

Bake, uncovered at 350°F for 40 to 45 or until knife in

serted in center comes out clean. Let stand 5 minutes before serving. Optional, add extra shredded cheese to the top during the last 15 minutes of baking.
Serves 6.

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