The first Saturday of December is my annual Holiday Breakfast. This breakfast is my Christmas gift to the first line team members of my direct sales business. A way to thank them and celebrate them. I love the opportunity to spoil and pamper them a little bit and thank them for their hard work.
If you’d like to see how I decorated my table and serving area for the breakfast check it out at Your Homebased Parties.
Each year the menu is pretty much the same. Why mess with a good thing?
I always serve my favorite coffee cake…
and some type of cinnamon coffee cake. I usually experiment and try something different each year. Last year it was Pioneer Women’s French Cinnamon Puffs which were divine.
This year I decided to make that yummy Cinnamon Bun Cake we had for Easter breakfast.
And then there is always some type of fruit. I tried a new recipe this year which was a hit – I’ll share that one on Friday. I also served my ever popular, and always requested Sugared Bacon. It is like eating candy!! Another must have is my Spiced Apple Cider.
And then of course there is always some kind of egg dish. This usually changes from year to year. This year it was a Quiche Lorraine. I had been looking for a go to quiche recipe. One I could play with and try different combinations. I finally found a good one. This recipe is adapted from one I found in the Lion House Cookbook. It is filled with yummy ham (I bought the cubed ham in the deli section), bacon and swiss cheese. I can’t wait to experiment with some other fillings like basil and sun dried tomatoes!
I think Quiche Lorraine would be a perfect Christmas morning treat too. I don’t dare fix it though because our family always has the same thing Christmas morning and there is no veering from tradition at our house. To check out what the Wilkes’ family will be eating Christmas morning go here.
To make the qujiche a little faster and easier to put together I used a store bought pie crust. I prefer the Marie Callender brand that comes already formed in the pan. They come in a set of two in the freezer section.
1 9 inch unbaked pie crust
1 C shredded Swiss cheese
3 slices bacon, cooked and crumbled
1/4 C ham, minced
2 green onions, sliced and chopped
3 eggs, slightly beaten
1 C half and half
1 tsp grated lemon peel
1/2 tsp salt
1/4 tsp dry mustard
Bake unpricked pastry shell for 5 minutes at 425 degrees. Remove from oven and place cheese, bacon and ham in bottom of shell. Add green onion.
In medium bowl mix together eggs, cream, lemon peel, salt and dry mustard. Pour evenly over cheese mixture. Bake at 325 for 45 minutes or until set. If the edges of the crust begin to get to brown cover them with foil. Remove from oven and let stand for about ten minutes before serving. Makes 6 servings.
Inspired by the Lion House Cookbook