Christmas Morning Breakfast

For as long as I can remember…our family tradition has been to have Strawberry Waffles for breakfast on Christmas morning. I think we look forward to that almost as much as Christmas dinner. :-) I can’t even imagine how many waffles my Mom must have made over the years…especially as our family grew and expanded with spouses and grandkids and then great grandkids! Some Christmas mornings we would have up to 4 different Belgian waffle makers going at once to try and keep up with demand. We’re a demanding bunch when it comes to good food! When I was growing up we used to call it “Survival of the Fittest” at the dinner table. If you weren’t on your A-game…there was a good chance you would go hungry. lol. I like to think we’ve all mellowed a little with age. Now it’s the grandkids that duke it out over waffles….mostly. :-)

So with Christmas morning a little over one week away (YIKES!)….I would like to share some of our families’ favorite Christmas Breakfast recipes.


strawberry wafflesFluffy Strawberry Waffles

2 c. buttermilk
3 eggs separated
1 c. Bisquick
1 c. buttermilk pancake mix
1/2 tsp. soda
1/4 c. melted butter

Beat egg whites until very stiff and set aside. Beat egg yolks, add gradually beating well after each addition, buttermilk and dry ingredients. If mixture seems too thin add a little pancake mix. Add melted butter and fold in egg whites. Bake in waffle iron.
Strawberry topping consists of frozen strawberries, thawed, mashed up a bit with potato masher and powdered sugar added to taste. And of course we always top THAT with REAL whipped cream. No aerosol cans please! :-)

I think there might be a serious revolt in the family if this recipe were ever
left off the Christmas morning menu.

lutefiskWhen I married into my husband’s Norwegian family I was introduced to quite a few new culinary treats. In his family the traditional Christmas Eve dinner is Norwegian Meatballs and Lefsa….folded potato pancakes spread with creamy butter, sugar and cinnamon.I immediately fell in love with these!
Of course there was also Lutefisk served…but you couldn’t get me to touch that with a ten foot pole!  yuck!

Here is a good (tongue-in-cheek) description of lutefisk by Garrison Keillor in his book “Lake Wobegon Days”

“Every Advent we entered the purgatory of lutefisk, a repulsive gelatinous fishlike dish that tasted of soap and gave off an odor that would gag a goat. We did this in honor of Norwegian ancestors, much as if survivors of a famine might celebrate their deliverance by feasting on elm bark. I always felt the cold creeps as Advent approached, knowing that this dread delicacy would be put before me and I’d be told, “Just have a little.” Eating a little was like vomiting a little, just as bad as a lot.”

So funny!  And so true! :-)))

Lutefisk aside however, I inherited many DELICIOUS recipes from my Norwegian family through marriage. I remember at my bridal shower given by husband’s side of the family….everyone in attendance wrote out on a 3 x 5 card…their favorite recipes.  I still treasure each and every one of those today!

 

One of those recipes I received that day was from my mother-in-law and we have been having it for Christmas morning ever since. We added it to the “menu” along with the waffles for those of us who like a little protein with their carbs and a little savory with their sweet. It makes a generous sized 9 x 13 casserole…and there is never a SPECK left!

I decided to write it out here exactly how it is written on the index card I have been using for 20+ years because it reminds me of days gone by.

Breakfast Casserole (Yes, that is the name of this recipe. I could “spice it up”, but I don’t want to.)

  • 16 slices of bread, cubed – crusts removed
  • Put half the bread in a buttered 9 x 13 pan. Put a layer of diced ham on top of the bread. (Use half or more of an 8 patty can).
  • Add (1)  8 oz. can sliced mushrooms
  • Add 1# shredded mild cheddar cheese
  • Next put on other half of bread. Be sure all meat and cheese is covered.
  • Whip 6 eggs, 3 cups milk and 1 tsp. mustard. Pour over bread. Be sure to soak all bread.
  • Put in fridge covered with plastic wrap.
  • In the morning add 1 cup crushed corn flakes or crushed rice krispies.
  • Melt 1/2 cup butter and pour on top of cereal.
  • Bake for 60 min at 350 degrees. Done when bubbly and brown. Let stand for 10 minutes before serving.  (A piece of baked ham can be used instead of canned patties.)
christmas morning casserole

A variation on this recipe would be to add bacon and/or sausage instead…but we like the ham…so we stick with that.

 

Several years ago…as our family grew…it started to be harder and harder to get the entire extended family together for Christmas breakfast AND Christmas dinner. So the hubster, the kidlets and myself started creating our own Christmas breakfast tradition. One year we decided to add Norwegian Pancakes to the menu…and it’s stayed ever since. I think the thing that we like the most is all the different toppings! Some of us like bananas….some strawberries and cream…some brown sugar…some powdered sugar…some maple syrup. We’ve even tried Nutella…which was DELISH!   The combinations are endless.

Another thing *I* like about them is how EASY they are to make!  I make them in the blender and pour them straight from the blender onto the pan.

norwegian pancakes

Norwegian Pancakes

4 eggs
1/2 c. warm water
1 tsp. vanilla
1/3 c. sugar
1/3 c. melted butter
1 1/4 c. flour
1 c. milk

Add eggs, water and vanilla to blender. Blend. Add remaining ingredients, blending after each addition until smooth. Butter a saute pan or griddle with some butter. Heat pan to medium; then pour about 1/4 cup batter into pan and swirl until it makes a thin cake on the bottom of the pan. Let cook for about a minute then flip it and let it cook about another minute – do not overcook. Stack the crepe-like pancakes and keep in warm place until serving. Serve, buttered and rolled with topping like a crepe – or serve flat and sprinkled with powdered sugar, allowing individual choice of toppings.

 

Writing about these recipes has made me feel very nostalgic tonight….and very HUNGRY!  Is it breakfast time yet???




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Comments

  1. Mary Brown says

    I made the breakfast casserole this morning and it was sooo good! I will be adding this to my breakfast casserole collection of tried and true dishes!! Thank you for sharing this.

  2. Kamilla says

    Hey! Love your blog and use many of your cleaning tips! I am norwegian and you should try to cut bacon in cubes, cook them in a skillet and have inside the pancakes. Sweet and salty at the same time. It is very common here in Norway :)

    • says

      Hi Kamilla! That sounds WONDERFUL! I am Norwegian too…well…the hubster is…so I am through matrimony. ;-) Visiting Norway is on my bucket list! I am SO trying this! Thanks for sharing!

  3. Laurie S says

    I come from Swedish and Norwegian ancestry. I remember my Aunt making the Norwegian pancakes for my brother and I whenever we visited them.
    No, no, no on the Lutefisk, yuk.

  4. Karen (Nedreberg) Clark says

    I had to include my maiden name to prove to you my Norwegian heritage! I found your site through your sister’s facebook and when I made the connection I was hooked! You have so many great ideas. But I just found this today – in a round about way through your sister again and laundry soap believe it or not. But what a coincidence! I am half Norwegian from my dad and my mom is half Swedish, so I have a lot of Scandinavia running in my blood. When I was younger, Norwegian pancakes were our normal Christmas morning breakfast, many of my siblings still do. But for this working momma, who had to work the night before many Christmas mornings, it was too much for me. So many years ago a friend shared a breakfast casserole (much like yours) recipe with me and that became our norm. I am hoping this next Christmas morning is my last one to work (all day ), but I will be leaving the casserole for the family. I will add back the pancakes once again in the the years to come. My family is grown and there isn’t any more rush to open presents so there is time for a leisurely start to that wonderful day.

  5. Altagracia Strickler says

    Breakfast foods vary widely from place to place, but often include a carbohydrate such as grains or cereals, fruit and/or vegetables, a protein food such as eggs, meat or fish, and a beverage such as tea, coffee or fruit juice. Coffee, tea, juice, breakfast cereals, pancakes, sausages, bacon, sweet breads, fresh fruit, vegetables, eggs, mushrooms, baked beans, muffins, crumpets and toast with butter or margarine and/or jam or marmalade are common examples of breakfast foods, though a large range of preparations and ingredients are associated with breakfast globally.^

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