Prep this rich and creamy egg casserole the night before a special morning brunch. “Christmas Morning Eggs.” That’s what we call them.
I grew up with the most perfect Christmas morning routine, so when I became a mom, I really wanted my own children to enjoy my same traditions.No one is allowed to go downstairs until mom and dad have made the coffee, blasted the Christmas music, lit the fireplace, tuned up the video camera, and checked to see if Santa has arrived.
When it’s time, we pose for pajama pictures on the stairs and when the last photo has been snapped, it’s game on! Kids go barreling into the family room with screams of joy and excitement at the site of Santa’s presents. Like my mom always did, I usually gasp at the sight of the tree almost coming down from one of the kids flipping and somersaulting into the room.
The entire morning is spent opening presents and snacking on cookies and Ammaw’s Heath Bar coffee cake. The adults sip bloody mary’s or mimosas, add dozens of batteries to new toys, and try to break gifts out of packages wrapped with 1000 twist ties.
The morning is actually full of so much energy and action that it’s a good thing breakfast comes easy. These eggs can be prepped the day before so on Christmas morning, all you have to do is fire up the oven and bake them until heated through.
At about 2:00 when most families may be starting their dinners, we are sitting down in our pajamas, ready for brunch.
The eggs are decadent and the bacon is salty and crisp…just a small scoop is all you need to fill your belly until Christmas dinner.
I wouldn’t and couldn’t have Christmas morning any other way.
Do you have a traditional Christmas morning recipe?
- 6 eggs
- 1 tbsp. butter
- 4 oz. sour cream
- 1/4 cup evaporated milk
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 6 slices cooked and crumbled bacon
- 1/2 cup shredded cheddar cheese
Cook bacon desired way.
In a mixing bowl, beat eggs.
Stir in evaporated milk, salt and pepper.
Melt butter in pan and pour in eggs.
Cook on low heat until set but still moist.
Cool eggs in a greased casserole dish.
When cool, gently stir in sour cream.
Top with bacon and cheese.
Cover and refrigerate overnight.
Cook at uncovered 300 degrees for 20-25 minutes.
Make this recipe the day before.
When doubling or tripling the recipe, use less sour cream than recipe calls for.
Bring to room temperature before baking.