Here at the Fife and Drum Inn, we’re in full Christmas swing! Colonial Williamsburg is decked out in wreaths and garlands with the sounds of horses and carolers every night. As we all look forward to the big day, there’s one element we’re really looking forward to…Christmas breakfast! As your local bed-and-breakfast, we’d like to bring 3 lovely make-ahead breakfasts to your home….
FRENCH TOAST CASSEROLE (from Lil’ Luna)
CASSEROLE
1 loaf sourdough bread
8 eggs
2 c milk
1/2 c heavy cream
3/4 c sugar
2 TB vanilla
TOPPING
1/2 c flour
1/2 c brown sugar
1 tsp cinnamon
1/4 tsp salt
1/2 c butter cold, cut into pieces
INSTRUCTIONS
QUICHE WITH LEEKS, THYME AND GOAT CHEESE (from Evergreen Kitchen)
Gluten free savory crust:
1/2 cup sunflower seeds (raw, no shell)
1 cup oats
1/2 teaspoon salt
3 tablespoons chilled butter (or coconut oil)*
2 1/2 – 3 tablespoons ice cold water
Leek, thyme & cheese filling:
1 tablespoon butter (or coconut oil)
2 leeks, white and light green parts only (~2 1/2 – 3 cups diced)**
2 large cloves of garlic, minced
2 cups spinach
4 large eggs
2/3 cup non-dairy milk***
2 1/2 teaspoons fresh thyme, leaves picked
Pinch of nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
3 oz / 85 g goat cheese (~6 tablespoons)
DIRECTIONS
SLOW COOKER OATS (from brandysue on Allrecipes)
1 cup steel-cut oats
3 ½ cups water
1 cup peeled and chopped apple
½ cup raisins
2 tablespoons butter
1 tablespoon ground cinnamon
2 tablespoons brown sugar
1 teaspoon vanilla extract
DIRECTIONS
Place the steel cut oats, water, apple, raisins, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker, and stir to combine and dissolve the sugar. Cover the cooker, set to Low, and allow to cook 6 to 7 hours (for firm oats) or 8 hours (for softer texture).
From all of us here at the Fife and Drum Inn, we wish you and yours a Very Merry Christmas, and hope these recipes can fill your home with the scent of something special!
How you do spend Christmas morning?