It’s Holiday Season! With all the hustle and bustle of the season, I wanted to make sure that you were remembering to eat well! I’m sharing two tried and true breakfast recipes passed all the way down from my mama! And THEY ARE EASY!!! Not only are they quick and simple to make but they are delicious! I love a good, quick recipe for parties, house guests and Christmas Morning!
Grits Breakfast Casserole
Ingredients
- 6 cups of water
- 2 cups of grits
- salt to taste
- 1 pound of sausage
- 1 box of jiffy cornbread mix (omit for a gluten free option)
- 4 cups of shredded cheddar cheese
- 1 cup of Milk
- 1/2 stick of Butter
- 7 eggs
Instructions
- Preheat oven to 400.
- Make grits according to package directions and set aside.
- Cook sausage in a skillet until it is golden brown.
- Combine jiffy, milk, eggs, melted butter, and 3 cups of shredded cheese in a large bowl.
- Add sausage and grits to the mix.
- Place in a large baking dish.
- Bake until the middle is no longer wiggly. (about an hour)
- Top with remaining cheese and let melt.
Pumpkin Pie Breakfast Cake Bar
Ingredients
- 1 (15 ounces) can 100% pure pumpkin (not pie filling)
- 3 eggs, lightly beaten
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 (12 ounces) can evaporated milk
- 1 (18.5 ounces) package yellow cake mix
- 1 stick butter, melted
- 1 cup coarsely chopped pecans
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine the pumpkin, eggs, sugars, pumpkin spice, and evaporated milk: mix well. Pour into an ungreased 9X13 inch baking dish.
- Sprinkle dry cake mix evenly over batter in the pan; drizzle melted butter evenly over the top then sprinkle with pecans.
- Bake about 1 hour and 15 minutes, or until the top is set and the bottom has the texture of pumpkin pie. Cool completely before cutting into squares.
This recipe is also a fantastic dessert for parties! Or ANYTIME!
What are your favorite Holiday Breakfast Recipes?
