As a young woman, I continued to spend Christmas with my mom, stepdad, and almost-grandma. My almost-grandma and my mom made stollen every year, a tradition from my almost-grandma's side of the family. We also had eggs & the potato pancake.
Since I began spending Christmases at home with Jeannene, 13 Christmases now, we've had a breakfast casserole I can pop in the crockpot before bed on Christmas Eve. We awake with breakfast already prepared and all I have to do is make our sweet. I've done cinnamon coffee cake, cheater sweet rolls, and stollen. But ever since I came across Paula Deen's recipe for gorilla bread and tried it, that has been our go-to sweet treat Christmas morning. If you like monkey bread (another of my almost-grandma's favorites), this is the same thing, amped up with cream cheese. Decadent, for certain! The first time I made it, Jeannene said, "That is a food group of its own. And it is elevated above all food groups."
Christmas Crockpot Breakfast
32 oz. frozen hash browns
1 lb ham (diced) or sausage (browned)
1 onion, diced (I just threw in a handful of minced, dried onion this year and it was great)
1 green pepper, diced (optional)
2 c. shredded cheddar
1 c. milk
1 tsp. salt
1 tsp. pepper
Layer first 5 ingredients in a crockpot. Beat eggs with milk & seasonings. Pour over layers in crockpot. Cook about 10 hours on low.
1/2 c. sugar
3 tsp. cinnamon
1 stick butter
1 c. brown sugar
8 oz. cream cheese, cut into 20 cubes
2 (10 count each) tubes whomp biscuits (as Jill Conner Browne describes them, on account of you whomp 'em against the counter to open 'em)
1 1/2 c. chopped walnuts
Preheat oven to 350 degrees. Spray a Bundt pan with cooking spray. Mix the cinnamon & white sugar. Melt the butter with the brown sugar over low heat. Sprinkle each biscuit with 1/2 tsp. cinnamon sugar and then seal a cube of cream cheese in each. Sprinkle 1/2 cup of the nuts into the Bundt pan. Add half the biscuits. Sprinkle with cinnamon sugar and pour half the butter-brown sugar mixture over the top. Repeat, starting & ending with nuts. Bake half an hour to 45 minutes. Cool 5 minutes before inverting into a plate. Serves 12-15.