Christmas morning. Visions of children with joyous expressions quietly opening their gifts in front of a crackling fire as the snow falls softly outside and Christmas carrols play quietly in the background. A beautiful table is set in the dining room with a delicious breakfast waiting for the family…

This in no way is an image of the wild free for all that happens here. First, the kids are not allowed to open presents until Marc and I get up but they can check their stockings if there is at least one streak of light in the sky…it has to be a warm color- a lighter shade of dark doesn’t count. Next, the have to feed the horses, goats, and chickens and then we settle in to the parlor for the passing out of the gifts. Only one person at a time opens a gift, youngest to oldest. We have a family tradititon of someone wearing a Santa hat (my oldest son, who is in the air force and won’t be home this year actually started that, calling himself santa joe- which is odd because his name is Chris)

Anyway, with numerous kids and adults the present opening drags out until afternoon…what to do to keep the kids from the traditional Christmas morning sugar high? Try this easy, make ahead strata. You can put it together up to 24 hours ahead of time and then just bake it and serve it with coffee and hot chocolate. It easily doubles to make more if you need it..and it is high enough in protein that it handles the sugar monster that lurks in most filled stockings…

Cheddar and Ham Strata

3 c unflavored croutons, or cubes of stale bread

1 c sauteed onions (saute until transparent but not brown)

1/2 c each red and green peppers, sauteed

1 c colby cheese

1 c monterey jack cheese

1 c sharp cheddar

2 c diced ham (cooked sausage or bacon works too)

2 c half and half cream

1 c heavy cream

6 eggs beaten

1 teaspoon prepared mustard

Toss ham, cheese, croutons, onions, and peppers together in a bowl. Turn into a greased, 13x 9 inch pan.

Beat eggs, cream, half and half, mustard, salt and pepper to taste. Pour over crouton mixture. Cover and refrigerate at least 8 hours or up to 24 hours.

Bake, uncovered, for 45 minutes at 350, or until a knife inserted near center comes out clean. do not overbake. Allow to stand 5 minutes. Makes 8 servings.

This is great with either broiled grapefruit or pineapple rings, and a copious amount of coffee, hot cocoa, and Irish Breakfast tea.

Post from: Baking Delights