Christmas Breakfast Recipes

Quiche Lorraine

12 eggs
3 cups half and half
4 slices bread, cubed
1 teaspoon salt
black pepper, to taste
onion, to taste
2 cups broccoli florets, cooked and cooled
1 pound ham, cubed
2 cups Swiss cheese, shredded

1. Beat eggs and half and half, add remaining ingredients. Store in covered bowl overnight.
2. Bake in 9x13 prepared pan for approximately 55 minutes, at 350 degrees. Let sit for 10 minutes before cutting.

Orange-Glazed Blueberry Scones

2 cups unbleached flour (plus more for rolling berries)
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut into chunks
3/4 cup half and half
1 egg
1 pint fresh blueberries

For the Orange Glaze
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 oranges, juiced and zested

1. Preheat the oven to 400 degrees F
2. In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
3. In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
4. Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.
5. Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.
6. To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.