If you're like me, are hosting Christmas this year and having overnight guests, one of the questions you're probably trying to answer is "What's for breakfast?" And, more importantly, "what's for breakfast that doesn't take forever, mess up my whole kitchen and everyone will like?" Well, I have your answer! I have put together two delicious baked breakfasts that you assemble the night before, refrigerate and pop in the oven in the morning. So easy and no mess! The Vanilla Bean French Toast Bake is perfect for the kiddos (and adults with a sweet tooth). Guests looking for a lighter and more savory option, will love the Lightened-Up Turkey Broccoli Breakfast Bake.
I've put together step-by-step directions for you below. Or, go right to the recipes with these links:
First, we'll put together the Vanilla Bean French Toast Bake. Simply cut a loaf of French bread into 1-inch slices.
In a large bowl, whisk 8 eggs until well-beaten.
Add 2½ cups milk and 1 tsp. vanilla; mix well.
Lay French bread slices in the bottom of a greased 9 x 13 baking pan and pour egg mixture over.
Sprinkle 2-3 Tbsp. Vanilla Bean Chai Drink Mix and 2-3 Tbsp. brown sugar on top.
Toss ¼ cup chopped pecans on top, if desired.
Cover and refrigerate overnight. In the morning, bake at 350° for 35-40 minutes or until it is golden and puffy.
Next, we'll assemble the Lightened-Up Turkey Broccoli Breakfast Bake.
Brown 1 lb. turkey breakfast sausage in a large skillet until browned.
Blanch broccoli for approximately 2 minutes. Blanching simply means to bring a pot of water to a boil. Once the water is boiling, add the broccoli and cook for just a short amount of time – in this case 2 minutes. Remove from heat and drain immediately. Spread blanched broccoli into bottom of a greased 9 x 13 baking pan.
Add browned turkey breakfast sausage.
Sprinkle 1 cup of mozzarella cheese on top of broccoli and sausage.
In a medium bowl, whisk 8-10 eggs until well-beaten.
Add ½ cup milk and 1 ½-2 Tbsp. Onion Onion™ Seasoning; mix well.
Pour egg mixture over top of ingredients in baking pan.
Cover and refrigerate overnight, if desired. Bake at 350° for approximately 40 minutes or until a knife inserted in the center of the pan comes out clean.
There you have it. Two delicious breakfasts. All your guests will find something they love! Bonus! Both of these re-heat well so if you have leftovers, you’re set for breakfast for a few days!