"12 Days of Christmas" Day 11, Easy Recipes For Christmas Morning Breakfast

“Christmas Eve was a night of song that wrapped itself about you like a shawl. But it warmed more than your body. It warmed your heart…filled it, too, with a melody that would last forever.”
by Bess Streeter Aldrich

Two Days left till Christmas morning! I’m sure just like many people, you will be tired from your Christmas Eve festivities and you want to have a healthy, quick breakfast on Christmas morning before you tear open the presents under the tree, or go to Christmas Day Mass. In my Italian family Christmas Eve, is a big night. Between the foods, the kids, and the presents, bedtime is always very late. Especially if we are planning on attending Midnight Mass. So on Christmas Day the last thing I am thinking about is cooking more food. So these three recipes I would love to share with you are a blessing and very easy so you can still have some family time with this simple Christmas morning breakfast. Treat your family to some delightful light Country Scones, a delicious Omelet, and a juicy Fresh Winter Fruit Salad. Planning for breakfast on Christmas morning may be easier than you think, by using these easy, make-ahead recipes. Please don’t forget to come back tomorrow for Day 12, the last day before Christmas Day.

 
Day 11--Country Scones
Ingredients:
3/4 cup dried currants or raisins
2 cups all purpose unbleached flour
3 tablespoons of sugar
2 teaspoons baking powder
3/4 teaspoons baking soda
5 tablespoons cold butter
1 cup ( 8 oz) sour cream
2 egg yolks


Topping:
1 egg white
1 teaspoon sugar
1/8 teaspoon ground cinnamon

Directions:
Place currants in a bowl. Cover with hot water and let stand for 5 minutes. Drain well and set aside. In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine sour cream and egg yokes, add to crumb mixture. Stir in currants just until blended. Turn onto a floured surface, knead gently 8-10 times. Divide into four portions. On un-greased baking sheets, pat dough into 4 inch circles. Cut each into four wedges, but do not separate. Beat egg white; brush over dough. Combine sugar and cinnamon; sprinkle over tops. Bake at 425° F. for 15-18 minutes or until golden brown. Serve warm.
Yield: 16 scones

Omelet for Breakfast

Ingredients:
10-12 eggs
1 cup of milk
1 cup of sour cream
1 teaspoon salt
1/4 cup of chopped green onions
2 cups of grated Pecorino Romano cheese
1 cup of cubed ham
1 jar of mushrooms
8 slices of cooked bacon, chopped

Directions:
Preheat oven to 350° F. Beat the eggs, milk, sour cream, and salt in a bowl. Add in green onions, cheese, ham, bacon, and mushrooms. Stir together and pour into a greased 9 X 13 pan. Bake until set, about 45 minutes. Cool for at least 5 minutes. Cut into squares and serve hot. Can be made the night before, and put into the oven the next morning for a perfect Christmas breakfast. 　

Fresh Winter Fruit Salad

Ingredients:
In a large bowl cut in chunks and combine:
Apples (any kind you like)
Oranges
Pears
Kiwi
Bananas
Grapes (red or green seedless)
Pineapple
Strawberries (if in season)
Blueberries (if in season)
Plus whatever you wish to add that your family likes, and is in season.

Directions:
Toss with a least 1/ 2 cup of sugar or less to taste. Place in the fridge until chilled.
Spoon in glass compote dishes and add a sprig of mint on the side as a beautiful presentation.

Till Next Time…………..

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