Get Emeril's Christmas Breakfast Recipes

Dec. 25, 2007 — -- Many people spend Christmas day fretting about the holiday dinner. But the family turkey is just one of the three meals they consume that day. Breakfast, also known as the most important meal of the day, shouldn't be overlooked. Chef Emeril Lagasse gives you some tasty recipes to try out this holiday season. These breakfast goodies are sure to be a hit.

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2007

Preheat broiler.

Heat the oil in 10-inch nonstick, ovenproof skillet. Add sausage and saute until it begins to brown, about 3 minutes. Add the green and red bell peppers and continue to saute until peppers are softened and lightly golden, 3 to 4 minutes longer. Stir in garlic and sage and cook another 30 seconds.

In a blender combine the eggs with the heavy cream, pepper, Essence and salt and process briefly until frothy. Pour the egg mixture into skillet, then sprinkle the grated cheeses evenly over the top of the egg mixture. Cook the frittata, undisturbed, until the sides and bottom are set but center is loose, about 4 minutes.

Place under broiler and cook until mixture is just set on top and cooked through, about 3 to 4 minutes. Cool 2 minutes, invert onto plate and serve.
Yield: 4 to 6 servings

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2007

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Butter a b x 13 baking dish with the tablespoon of butter.
Arrange half of the bread cubes on the bottom of the baking dish. Top the bread cubes with the cream cheese cubes and blueberries and arrange the remaining bread cubes over the blueberries.
In a large bowl whisk together the eggs, half-and-half, syrup, and orange juice.

Pour the egg mixture evenly over the bread mixture. Cover with aluminum foil and refrigerate for at least 1 hour and up to overnight. Remove the baking dish from the refrigerator and allow to come to room temperature for about 20 minutes. Position rack in center of oven and preheat the oven to 350°F.

Bake the "French toast" with foil cover for 30 minutes. Using oven mitts or pot holders, remove the baking dish from the oven, remove the foil, and return the dish to the oven until toast is golden brown and puffed, about 30 more minutes.

Using oven mitts or pot holders, remove the baking dish from the oven and allow to sit until slightly cooled, about 15 minutes.
Serve in bowls with Blueberry Sauce ladled over the top.
Yield: 10 to 12 servings

Blueberry Sauce

Recipe courtesy Emeril Lagasse, Emeril's There's a Chef in My Family, HarperCollins Publishers, New York, 2004

In a small saucepan over medium-high heat, stir together the sugar, water, orange juice, cornstarch, and orange zest.
Cook, stirring occasionally, until thickened, about 5 minutes.
Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes.
Add the butter and stir until melted.
Remove from heat and spoon or ladle over warm Ooey Gooey Blueberry "French Toast."
Yield: 3 cups

In a medium saucepan, whisk together the milk, 2/3 cup of the sugar, and cocoa powder until smooth. Add the cinnamon sticks, orange peel, and cloves and bring to a simmer, stirring to dissolve the sugar and prevent the cocoa from sticking to the bottom of the pot. Simmer for 2 minutes, then remove from the heat, cover, and let steep for 10 minutes.

In a medium bowl, whip the heavy cream with the remaining teaspoon of sugar until thick, frothy, and soft peaks form. Set aside.

Strain the milk mixture into a coffee pot or carafe and add 2 cups of the hot coffee (or up to ½ cup more, to taste.) Pour into cups or mugs and top each with a dollop of the lightly sweetened whipped cream. Serve immediately.

Yield: 4 to 6 servings