5 Breakfast Casseroles for Christmas Morning

• 6 cups loosely packed day-old challah or other egg-enriched bread broken into pieces
• 2 tbsp olive oil
• 1 medium yellow onion thinly sliced into strips
• 1½ tsp kosher salt divided
• ¼ tsp granulated sugar
• 8 oz thickly sliced pancetta diced
• 10 large eggs
• 2 cups whole milk
• 1 tsp dry mustard
• ½ tsp ground nutmeg
• ½ tsp garlic powder (We prefer the Private Selection brand "California Roasted Garlic Powder" found in the dried spice section at Kroger.)
• 3 tsp dried or fresh thyme leaves
• 1 tsp freshly ground black pepper
• 1 cup grated Gruyère cheese about 4 ounces of good quality Swiss cheese
• 2 Roma tomatoes sliced

• 1 package frozen hashbrowns We use Kroger's frozen hash browns
• ½ container shiitake mushrooms stems removed and sliced
• 1 cup shredded fontina cheese
• 1 cup shredded gruyere cheese SB TIP: In the Murray's Cheese section of Kroger, there are bags of shredded cheese perfect for fondue, and it's a fontina/Gruyère blend. Buying that makes this recipe even easier.
• 1½ cups thinly sliced Tuscan kale collards or spinach would work well if you do not like kale
• ½ lb deli ham sliced into strips and then into two-inch sections
• 8 eggs
• 1 cup whole milk
• 1 tsp Lawry's or your favorite salt blend
• 1 tsp black pepper
• ½ onion thinly sliced

• Olive oil spray
• 1 cup zucchini, chopped
• ½ cup poblano peppers, chopped approx. one poblano pepper
• 1 cup sweet onion, chopped approx. ½ of a regular-sized onion
• 1 ear of corn, cut off the cob or a cup of frozen corn
• 1 14.5-oz. can black beans
• 2 garlic cloves, diced
• 1 lb. spicy breakfast sausage or chorizo, mild breakfast sausage, Italian sausage, even ground beef!
• 12 eggs
• ⅓ cup half and half
• 10 8-inch corn tortillas We prefer white corn tortillas for this recipe; and the size doesn't really matter. Just make sure to cover the bottom of the pan and do an equal size layer for the second layer!
• 4 tbsp taco seasoning Use store-bought, or make your own using this recipe — and this homemade recipe is SO GOOD.
• 3 cups Mexican blend shredded cheese

Garnish

• Cilantro
• Pico de gallo
• Fresh jalapeño, thinly sliced
• Sour cream
• Chopped green onions

Custard

• 8 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• 2 tbsp granulated sugar
• 2 tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• 1 tsp vanilla extract
• 1 dash kosher salt

Filling

• 1 8-oz. container mascarpone cheese room temperature
• 4 tbsp unsalted butter room temperature (plus more butter for greasing)
• ¼ cup honey
• 2 tsp granulated sugar
• 1 tbsp ground cinnamon
• 3 8-oz. cans of crescent rolls

Topping

• 1 cup chopped pecans
• ¼ cup light brown sugar
• 2 tbsp minced candied ginger

• 1½ cups uncooked stone grits
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder We use the Kroger Private Selection brand "California Roasted Garlic Powder"
• ¼ cup unsalted butter
• 1 pound shredded cheddar cheese
• 1 tbsp Worcestershire sauce
• 2 tsp paprika divided
• ½ tsp cayenne pepper
• 3 jalapeños deseeded and diced, if desired
• 4 large eggs