Christmas Breakfast

Hi all! I hope that you are enjoying your Saturday and finishing up your holiday preparations without much stress! I have been pondering a menu for Christmas breakfast and have come up with what I think will be a good meal. Usually, I don't do a lot because we are so rushed to open gifts, get everybody showered and dressed and out the door for the hour-long drive to my sister's house for dinner. She likes us to be there around 2:00 and serves dinner at 3:00. If you're late, you eat alone because when she says 3:00, she means it! This year, however, I've decided that somehow, we're going to sit down to a nice breakfast so that we aren't starving by the time we eat dinner, then starving again around 7:00 with no leftovers to nosh on and nothing open but McDonald's and 7-11! I've often heard that people are expected to eat three meals a day and that includes holidays as well.
 
I think that the best game plan is to prepare the dishes the day before. This will save on time and keep my kitchen clean. My menu idea is:
 
Breakfast Strata
Assorted breakfast breads (cranberry, pumpkin)
Fruit Salad
Juice, Coffee, Hot Cocoa, Tea (Milk for the little ones)
 
The strata and fruit salad can be assembled and put into the frig, then I can bake the strata in the morning. The breads can be baked and wrapped in foil, then warmed in the oven. I can also set the table the night before so everything will be ready to roll! My oldest daughter and her boyfriend will be here, so there will be seven of us. Perfect size for our small dining room.
 
Here's the strata recipe I've picked out:
 

Breakfast Strata

Ingredients

• 1 pound bulk pork sausage
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 1 loaf (1 pound) herb or cheese bakery bread, cubed
• 1 cup (4 ounces) shredded cheddar cheese
• 6 eggs
• 2 cups 2% milk
• 1 teaspoon ground mustard

Directions

• In a large skillet, cook the sausage, pepper and onion over medium heat until meat is no longer pink; drain.
• Place bread in a greased 13-in. x 9-in. baking dish. Top with sausage; sprinkle with cheese. In a large bowl, whisk the eggs, milk and mustard. Pour over the top. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 12 servings.

So, what do you think? Do you have any special recipes that you like to use for Christmas breakfast? I'd love to collect more recipes!

Thank you for dropping by during this busy time of year! Hugs, Leena