MELLOW MORNING

Easy make-ahead treats let you greet Christmas with your whole family instead of in the kitchen

By Stacy Whittemore

Christmas morning is bittersweet for me. After all the hard work, the magical day has arrived, making the planning worth it — but leaving me exhausted! I am ready to enjoy a cup of coffee on the couch and watch the presents being opened, not worrying about getting a hearty breakfast on the table. Eggnog French Toast and Gold Rush Casserole are easy make-ahead dishes that give you time to enjoy the day!

Eggnog French Toast Ingredients:

… Butter, for dish … 1 large loaf bread, sliced 1" thick … 4 large eggs, whisked … 4 cups eggnog … 2 tsp. vanilla extract … 1 tsp. ground cinnamon … 1 tsp. ground nutmeg … 1 cup maple syrup … ¼ cup chopped pecans … 4 Tbsp. butter Directions: Butter a 9x13 baking dish and overlap bread slices. Whisk eggs, eggnog, vanilla, cinnamon and nutmeg. Pour mixture over bread, making sure all pieces are submerged. Cover dish with aluminum foil and refrigerate three hours or up to overnight. Preheat oven to 350 degrees. Bake dish covered until cooked through, 25 minutes. Meanwhile, in small saucepan, melt butter. Add syrup and pecans, stir well. Keep warm to pour over toast before serving.

Gold Rush Casserole

Ingredients:

… 3-4 cups frozen hash browns … ½ cup diced onion … 2 Tbsp. parsley flakes … ¼ cup butter … 1/3 cup flour … 1 teaspoon salt … ¼ tsp. pepper … 2 cups milk … 1 cup sour cream … 1 lb. ham cubed … 8 eggs Directions: Prepare potatoes according to package directions, drain well. Mix in onion and parsley. Place in greased 9x13 baking dish. Melt butter in saucepan; blend in flour, salt and pepper. Add milk. Cook over low heat, stirring constantly, until thickened. Remove from heat, stir in sour cream. Pour half mixture over potatoes. Add cubed ham. Whisk eggs and spread over ham layer. Add remaining sauce. Sprinkle with parsley and paprika. Bake at 350 degrees for 45 minutes. Serve immediately or refrigerate overnight.