Christmas 2017

For the second year in a row, I got up early this morning to make Christmas breakfast for the five other people here. I don’t mind getting up early since I love making food for others, plus this year’s recipes were less ambitious and time-consuming. Both recipes turned out great, one of them just took an hour or two longer than it was supposed to! Not bad for the first time trying both, one sweet and one savory.

My Christmas was great, I was given a lot of new kitchen supplies!! I finally have a stand mixer, new pots and pans for when I move into a tiny home by myself next year, and a fancy KitchenAid chopper. I’m so excited to try them out when I first get the chance.

Today was the last day of the my 25 cookies of Christmas, and I’m definitely more than a little relieved. I learned a lot about minor techniques for multiple different kinds of cookies, but making a cookie every day took a lot of time out of my schedule. But Christmas isn’t over for our household until we host Christmas dinner on Wednesday for the extended family. I’ll be helping out with an appetizer, roll, dessert, and side recipe, so plenty of holiday recipes left. Until then, here are the breakfast recipes and the last of the cookies (at least for a little while).

egg and cheese breakfast burritos
4 from 1 vote

Egg and Cheese Breakfast Burrito

Course Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 servings


  • 10 sausage links
  • 5 large eggs
  • 1 1/2 cups shredded cheese
  • 10 6-inch flour tortillas


  1. Preheat the oven to 425 degrees.

  2. Add the sausage links to a large skillet over medium-high heat. Cook, turning occasionally, until cooked through. Remove to a plate, leaving a little bit of the sausage grease in the pan.

  3. Crack the eggs into a bowl and add a splash of water or milk. Whisk well with a fork and then add to the pan. Season with salt and pepper, then cook for a few minutes, tossing and scrambling while they cook. Remove from heat.

  4. Warm the tortillas inside of a damp paper towel for 10-15 seconds in the microwave. Divide the eggs among the tortillas and top with shredded cheese. Place a sausage link on top.

  5. Roll up and place, seam side down, on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until golden brown.

  6. Enjoy!


crock pot cinnamon roll casserole
4 from 1 vote

Crock Pot Cinnamon Roll Casserole

Course Breakfast
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 5 servings


  • 2 12-oz cans cinnamon rolls cut into quarters
  • 4 eggs
  • 1/2 cup heavy whipping cream
  • 4 tbsp maple syrup
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp nutmeg


  1. Spray the inside of your crock pot with nonstick cooking spray or rub butter on the bottom and sides. Place a layer of cinnamon roll pieces to completely cover the bottom of your slow cooker. Set aside the icing.

  2. Beat eggs in a small bowl. Mix together the heavy cream, syrup, vanilla and spices until blended well. Add to the eggs and mix together. Pour the entire mixture over the layer of cinnamon rolls in the slow cooker.

  3. Spread the remaining cinnamon roll pieces evenly over the top and squeeze/spoon one packet of icing over the rolls. Cover and cook on high for 1 1/2-2 hours or until the sides are golden and the rolls are set.

  4. Switch the heat to low. Drizzle the remaining icing packet over the top and serve warm.

  5. Enjoy!


gingerbread cookies
4 from 1 vote

Gingerbread Cookies

Course Dessert
Prep Time 1 hour 20 minutes
Cook Time 13 minutes
Total Time 1 hour 33 minutes
Servings 18 cookies


  • 1/2 cup butter softened
  • 1/3 cup brown sugar packed
  • 1/3 cup molasses
  • 1 large egg
  • 2 tsp ginger
  • 2 cups flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp baking soda
  • 1/4 tsp salt


  1. Cream the butter and brown sugar until light and fluffy. Beat in the molasses, egg and ginger.

  2. In another bowl, whisk the next six ingredients and gradually beat into the creamed mixture.

  3. Divide the dough in half. Shape each half into a disc and wrap in plastic. Refrigerate until firm enough to roll, about 1 hour.

  4. Preheat the oven to 350 degrees. On a surface dusted with confectioner's sugar or flour, roll each portion of dough to 1/8-inch thickness. Cut with a floured cookie cutter in whatever shape you want.

  5. Place 1 inch apart on baking sheets lined with parchment paper. Bake until the edges are firm, about 13-15 minutes. Cool completely on the pans.

  6. Enjoy!

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *