Make-Ahead Breakfast Dishes

Southern Living, Dec 2003 by Florio, Donna, Mills, Judy Boyd, McClain, Michele

These great recipes get you out of the kitchen so you can enjoy the festivities.

On Christmas morning, mayhem reigns. The children are in noisy high gear after weeks of anticipation, neighbors are likely to drop by for a cup of coffee, and family members are visiting from out of town. The living room is awash in scattered toys and discarded wrapping paper.

We have a couple of recipes that can be mostly made ahead, then either baked or reheated just before serving. Our casserole offers a hearty choice, while the muffins are tasty any time of the day. So just sit back, enjoy the compliments, and bask in the pleasures of this most special time with those you love. For more breakfast casseroles and serving ideas, visit southernliving.com/features. DONNA FLORIO

LEMON-RASPBERRY MUFFINS

MAKES 1 DOZEN

PREP: 20 MIN., BAKE: 25 MIN.

Mix up the dry ingredients and the streusei topping for these up to two days before you bake them, and store in zip-top plastic bags.

2 � cups all-purpose flour, divided

� cup sugar

2 � teaspoons baking powder

� teaspoon salt

1 (8-ounce) container lemon yogurt

� cup vegetable oil

2 large eggs

1 teaspoon grated lemon rind

1 (6-ounce) package fresh raspberries (about 1 � cups) or

1 (6-ounce) package frozen raspberries, unthawed*

3 tablespoons sugar

1 tablespoon cold butter or margarine

COMBINE 2 cups flour, � cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.

STIR together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.

TOSS together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.

COMBINE remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.

BAKE at 375� for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks. JUDY BOYD MILLS

LONGWOOD, FLORIDA

* Blueberries may be substituted for raspberries.

HASH BROWN BREAKFAST CASSEROLE

MAKES 8 SERVINGS

PREP: 15 MIN., COOK: 12 MIN., CHILL: 8 HRS., BAKE: 1 HR., STAND: 5 MIN.

If you need to keep this casserole warm until the excitement dies down, cover it with foil and put it in a 200� oven.

1 pound ground hot pork sausage

� cup chopped onion

2 � cups frozen cubed hash browns

5 large eggs, lightly beaten

2 cups (8 ounces) shredded sharp Cheddar cheese

1 � cups milk

1 cup all-purpose baking mix

� teaspoon salt

� teaspoon pepper

Toppings: picante sauce or green hot sauce, sour cream

Garnish: fresh parsley sprigs

COOK sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.

STIR together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.

BAKE, covered with nonstick foil, at 350� for 45 minutes. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Garnish, if desired.

MICHELE MCCLAIN

FLOWER MOUND, TEXAS

JUDY BOYD MILLS

LONGWOOD, FLORIDA

MICHELE MCCLAIN

FLOWER MOUND, TEXAS