Hello Friends! This week I want to share recipes for your breakfast for Christmas morning. I hope you enjoy!

Hashbrown Casserole

2 cups (8 oz.) shredded cheddar cheese

6 large eggs, well beaten

1 can (12 fl. oz.) Evaporated Fat Free Milk

1 teaspoon salt (optional)

1/2 teaspoon ground black pepper

1 pkg. (30 oz.) frozen shredded hash brown potatoes

1 medium onion, chopped

1 small green bell pepper, chopped

10 slices turkey bacon, cooked and chopped, or 1 cup diced ham

Preheat the oven to 350° F. Grease 13 x 9-inch baking dish. Combine together the cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and bacon, mix well. Pour mixture into prepared baking dish. Bake for 60 to 65 minutes or until set.

Cinnamon Bread

Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk (or 2 cups milk plus 2 tablespoons vinegar or lemon juice)
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (it will fill approx. 1/4 of each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.

Skillet Breakfast

6 bacon strips, diced

2 tablespoons diced onion

3 medium potatoes, cooked and cubed

6 Eggs, beaten

Salt and pepper to taste

1/2 cup shredded cheddar cheese

In a skillet, cook bacon until crisp. Remove to paper towel to drain. In drippings, sauté onion and potatoes until potatoes are browned, about 5 minutes. Pour eggs into skillet; cook and stir gently until eggs are set and cooked to desired doneness. Season with salt and pepper. Sprinkle with cheese and bacon; let stand for 2-3 minutes or until cheese melts.

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
enough milk to make a runny glaze about 6 or 7 tablespoons
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Beth Bond is a certified chef with a culinary arts degree and a hotel and restaurant management degree from Sullivan University in Louisville, Ky. She also has several years’ experience in the hospitality and food service industries. She is a press association award-winning photographer and has several years’ experience in the newspaper industry. She can be reached by e-mail at beth@greenupbeacon.com.