Breakfast ideas: Christmas morning is filled with joy, laughter, and the mad rush to open the presents. But for before all that, you have to have a sumptuous breakfast. No matter how you celebrate the festival, there’s one thing you won’t want to do without: breakfast! WE bring you these Christmas breakfast ideas to try on the festival morning:
Oat and Quinoa Breakfast Bake
Ingredients
2 tablespoons mild olive oil or other neutral oil, plus more for brushing the pan
1/2 cup (3 ounces) quinoa
2 tablespoons chia seeds
1 1/4 cups boiling water
1 1/2 cups milk (whole or reduced-fat, or unsweetened plant milk)
1/3 cup maple syrup
1 1/2 teaspoons vanilla extract
1 1/2 cups (5 1/4 ounces) rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 medium unpeeled Golden Delicious apple, cored and cut into 1/2-inch pieces
3/4 cup (2 1/2 ounces) pecan halves, chopped
1/2 cup fresh or frozen whole cranberries (if frozen, no need to defrost)
2 tablespoons finely chopped crystallized ginger
Directions:
1-Position a rack in the middle of the oven and preheat to 375 degrees. Brush an 8-inch square baking dish or 9-inch deep-dish pie plate with oil.
2-In a large bowl, stir together the quinoa and chia seeds. Pour the boiling water over them and stir to combine, then let sit for 15 minutes. Meanwhile, in a medium bowl or pitcher, whisk together the milk, maple syrup, oil and vanilla.
3-Stir the soaked chia and quinoa to combine them well, then add the oats, cinnamon and salt and stir until evenly combined. Add the liquid ingredients and stir to combine, then stir in the apple, pecans, cranberries and ginger.
4-Pour the mixture into the prepared baking dish. Cover with foil and bake for 20 minutes, then uncover and continue baking for another 20 to 25 minutes, or until the mixture is set and the apples have softened and the cranberries have begun to burst. Let cool on a wire rack for 10 minutes before serving.
Sheet Pan Pancake
Ingredients
2 1/2 cups whole milk
2 large eggs
1 tablespoon vanilla extract
2 3/4 cups all-purpose flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick) salted butter, melted
1 cup thick-sliced strawberries
1 cup chocolate chips
1 heaping cup blueberries
Butter and warm pancake syrup, for serving
Directions
1-Preheat the oven to 425˚ F.
2-In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25 to 30 seconds. Pour in half of the melted butter and pulse a few times to combine.
3-Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden on top, about 20 minutes.
4-Brush the remaining 2 tablespoons melted butter over the surface of the pancake.
5-Cut into squares and serve with butter and warm syrup!
Chef’s Note
For a different variation, leave the pancake plain, then sprinkle on the toppings after you cut it into squares!
Breakfast Nachos
Nachos are fantastic to make for friends and family both. You can customize them by layering them with little bits of leftovers (extra black beans, cooked and crumbled sausage or bacon, or roasted vegetables).
Ingredients
6 servings
2 large tomatoes, finely diced
1 avocado, peeled, pitted, and finely diced
3 tablespoons minced red, yellow, or white onion
1 large handful fresh cilantro, finely chopped (a little stem is fine)
3 tablespoons sliced pickled jalapeños (or 1 whole pickled jalapeño), finely chopped
2 tablespoons fresh lime juice
Kosher salt
6 large eggs
1 tablespoon unsalted butter
6 ounces [170 g] tortilla chips (about 6 cups)
1 cup [110 g] coarsely grated sharp cheddar cheese
1 cup [110 g] coarsely grated Monterey Jack cheese
½ cup [120 g] sour cream
Directions
1. Position your oven rack 6 inches [15 cm] from the broiling element and turn the broiler to high.
2Place the tomatoes, avocado, onion, cilantro, pickled jalapeños, and lime juice in a large bowl and season with ½ teaspoon kosher salt. Mix gently to combine and season to taste with more salt if needed. Let the mixture sit while you prepare the nachos.
3.Place the eggs and ½ teaspoon salt in a small bowl and whisk well to combine. Place the butter in a medium nonstick skillet over medium heat. Once it melts, add the beaten eggs and cook, stirring, until the eggs are just set, about 2 minutes. Turn off the heat and reserve the mixture.
4.Lay the chips in an even layer on a sheet pan and sprinkle evenly with half of the cheddar cheese and half of the Monterey Jack cheese. Evenly divide the scrambled eggs on top of the cheese layer and then evenly sprinkle the rest of the cheese on top of the eggs.
5.Broil until the cheese is melted, about 2 minutes.
6.Top the nachos with the tomato mixture and dollop the sour cream on top. Serve immediately.
Loaded Potato Waffles
The potato-based waffles are loaded with cheese and scallions then topped with fried eggs and toppings of your choice
Ingredients
1 pound russet potatoes, peeled and cubed
6 large eggs, divided
1 cup buttermilk
½ cup potato starch
¼ teaspoon salt
¼ teaspoon ground pepper
4 scallions, chopped, plus more for serving
1 cup shredded sharp Cheddar cheese (4 ounces)
Crumbled cooked bacon, sour cream, sliced avocado, pickled jalapeños and/or pico de gallo for serving
Directions
1Place potatoes in a large saucepan and add water to cover. Bring to a boil over medium-high heat and cook until tender, 10 to 20 minutes.
2.Preheat waffle maker to medium-high. Drain the potatoes and transfer to a large bowl. Mash the potatoes until smooth. Whisk 2 eggs, buttermilk, potato starch, salt and pepper in a medium bowl. Stir the mixture into the potatoes. Stir in scallions and cheese. Add the mixture to the waffle maker, a heaping 3/4 cup at a time, and cook according to the manufacturer’s directions. Repeat with the remaining batter.
3.Bring about 1 inch of water to a simmer in a large high-sided skillet over medium heat. Crack in each of the remaining 4 eggs, one at a time, and cook until the whites are set but the yolks are still soft, 2 to 3 minutes. With a slotted spoon, transfer the eggs to a kitchen towel and pat dry. Top each waffle with an egg. Serve with scallions, bacon, sour cream, avocado, pickled jalapeños, if desired.
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