Hi,

My grown kids, grandchildren, etc. are coming for Christmas breakfast
as usual, but this year I'm having a bit more of a challenge because I
have a vegetarian (will eat eggs, though) and also a gluten-intolerant
guest and one who eats a high protein, low-fat diet. I'm just
drawing a blank here. I used to make breakfast type casseroles and
serve hot cinnamon rolls and pastries, etc. Am I going to have to be
a short-order cook and make separate breakfasts for 10 people?

Any ideas for a relatively easy but festive breakfast? It would be
nice if it could be prepared ahead of time. I can't spend too much
time on it because I'll have to start Christmas dinner soon after!

I've been quietly enjoying this newsgroup for years, but haven't had
much occasion to ask for help, but I need your input now!

Thanks,
Karen

Karen wrote:
> Hi,
>
> My grown kids, grandchildren, etc. are coming for Christmas breakfast
> as usual, but this year I'm having a bit more of a challenge because I
> have a vegetarian (will eat eggs, though) and also a gluten-intolerant
> guest and one who eats a high protein, low-fat diet. I'm just
> drawing a blank here. I used to make breakfast type casseroles and
> serve hot cinnamon rolls and pastries, etc. Am I going to have to be
> a short-order cook and make separate breakfasts for 10 people?

It sounds like you will have a house full. :-)


Karen, I would go to the health food store and buy gluten-free bread or
french toast for your gluten-intolerant house guest. For the others,
you can serve what I will be serving; scrambled eggs, bacon and oven
baked French toast, you assemble the French toast on the night before,
you can also cook the bacon in the oven, ahead of time.


Becca

Oven baked French Toast

1 lb. loaf stale French bread, diagonally sliced in 1" pieces
8 eggs
2 cups milk
1 1/2 cups Half & Half
2 tsp. vanilla extract
1/4 tsp. ground cinnamon
1 1/3 cup sugar (or Splenda)
butter

Butter a 9" X 13" baking dish, or use PAM, and arrange bread slices on
the bottom. In a large bowl, beat together eggs, milk, half & half,
vanilla, cinnamon and sugar. Pour over bread slices, turn the bread once
or twice until the bread begin to soften. Dot the bread with butter.
Cover, and refrigerate overnight. The bread soaks up most of the liquid.

Bake in a 350 degree oven, uncovered, for 40-45 minutes. Allow to cool
for at least 5 minutes, the bread will stick to the pan if you try to
remove it sooner. Cover with powdered sugar, then serve. You should
not need any syrup, because this French toast will be sweet.

Note: I make this with Splenda and it turns out fine. Syrup is not
needed, but you can offer it anyway.


Becca

Karen wrote:

> Any ideas for a relatively easy but festive breakfast? It would be
> nice if it could be prepared ahead of time. I can't spend too much
> time on it because I'll have to start Christmas dinner soon after!

> Thanks,
> Karen
>

Baked cheese grits casserole, ham sausage, fruit salad, SilkNog with
Bailey's Irish Whiskey, and baked tomatoes.

In article >,
Karen > wrote:

> Hi,
>
> My grown kids, grandchildren, etc. are coming for Christmas breakfast
> as usual, but this year I'm having a bit more of a challenge because I
> have a vegetarian (will eat eggs, though) and also a gluten-intolerant
> guest and one who eats a high protein, low-fat diet. I'm just
> drawing a blank here. I used to make breakfast type casseroles and
> serve hot cinnamon rolls and pastries, etc. Am I going to have to be
> a short-order cook and make separate breakfasts for 10 people?

Sounds like Vegetable Omelets with a side serving of fruit salad would
work. :-)

>
> Any ideas for a relatively easy but festive breakfast? It would be
> nice if it could be prepared ahead of time. I can't spend too much
> time on it because I'll have to start Christmas dinner soon after!

See above.

>
> I've been quietly enjoying this newsgroup for years, but haven't had
> much occasion to ask for help, but I need your input now!
>
> Thanks,
> Karen

Good luck!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

"Goomba" > wrote in message
...
> Becca wrote:
>
>> Oven baked French Toast
>>
>> 1 lb. loaf stale French bread, diagonally sliced in 1" pieces
>> 8 eggs
>> 2 cups milk
>> 1 1/2 cups Half & Half
>> 2 tsp. vanilla extract
>> 1/4 tsp. ground cinnamon
>> 1 1/3 cup sugar (or Splenda)
>> butter
>
>> Becca
>
> Dang that's a LOT of sugar! Here is my recipe for comparison-
snip
I'm always surprised to see sugar in any form with French toast. My mom
made it frequently and we sprinkled it with salt to eat.
Janet

"Karen" > wrote in message
...
> Hi,
>
> My grown kids, grandchildren, etc. are coming for Christmas breakfast
> as usual, but this year I'm having a bit more of a challenge because I
> have a vegetarian (will eat eggs, though) and also a gluten-intolerant
> guest and one who eats a high protein, low-fat diet. I'm just
> drawing a blank here. I used to make breakfast type casseroles and
> serve hot cinnamon rolls and pastries, etc. Am I going to have to be
> a short-order cook and make separate breakfasts for 10 people?
>

Only if you are really a fool. High protein low fat can be met with a
fortified cereal, as long as carbs are okay. If it has enough fiber, it
should be fine. For the gluten intolerant guest--fresh fruit, oatmeal, milk,
the casserole should be fine too. Vegetarian can have toast, jelly, fruit,
cereal. I would still make the egg casserole just as I always do, so the
normal people do not have to pay for the restrictions of the few.

"Karen" wrote
> Hi,
>
> My grown kids, grandchildren, etc. are coming for Christmas breakfast
> as usual, but this year I'm having a bit more of a challenge because I
> have a vegetarian (will eat eggs, though) and also a gluten-intolerant
> guest and one who eats a high protein, low-fat diet. I'm just
> drawing a blank here.

We always have Smoked Salmon and Scrambled Eggs for Christmas Brekkie....I
think that satisfies most of your menu requirements ;-)
Bucks Fizz is optional!

"Karen" wrote

> My grown kids, grandchildren, etc. are coming for Christmas breakfast
> as usual, but this year I'm having a bit more of a challenge because I
> have a vegetarian (will eat eggs, though) and also a gluten-intolerant
> guest and one who eats a high protein, low-fat diet. I'm just
> drawing a blank here. I used to make breakfast type casseroles and
> serve hot cinnamon rolls and pastries, etc. Am I going to have to be
> a short-order cook and make separate breakfasts for 10 people?

Hi Karen, one solution dish that is easy and will not take much time.
Frozen has brown potatoes in a bag. Add onions, bell peppers (nice to add
green and red for the season). Perhaps a jar of pimientos?. Heat large
skillet with olive oil and butter, add potatoes and other stuff. Let cook
gently on lowish heat for about 30 mins, turning every now and again. The
vegetarian who accepts eggs, will probably accept butter too. This is
gluten free vegetarian. Make a large dish of it. Largest frypan you have
(I use a 14 inch cast iron).

Now, on your other burners: use one to make scrambled eggs, one to make
bacon and sausage. You have one burner left for hot tea, chocolate, etc.
Your own is now open for a high protien and low fat cassarole and some
pastrie sort of thing.

Servong time, you put the hash browns out for all, then the rest becomes
'chosen sides or toppings'. Vegetarians just skip the meat. Meatarians
skip the potatoes mostly. Since i didnt see 'low carb' listed, this will
work I think.

>> Becca wrote:
>>
>>> Oven baked French Toast
>>>
>>> 1 lb. loaf stale French bread, diagonally sliced in 1" pieces
>>> 8 eggs
>>> 2 cups milk
>>> 1 1/2 cups Half & Half
>>> 2 tsp. vanilla extract
>>> 1/4 tsp. ground cinnamon
>>> 1 1/3 cup sugar (or Splenda)
>>> butter
>>
>>> Becca
>>
>> Dang that's a LOT of sugar! Here is my recipe for comparison-
> snip
> I'm always surprised to see sugar in any form with French toast. My mom
> made it frequently and we sprinkled it with salt to eat.
> Janet
Janet,
I don't put sugar in it as syrup makes it plenty sweet. However, I have made
a savory French Toast on occasion, with sage, rosemary and shaved Grada
Padano. Last time I topped it with an olive tapenade. I like it but it
received mixed reviews from the masses.

Jon

Jon

On Dec 19, 12:30*pm, Karen > wrote:
> Hi,
>
> My grown kids, grandchildren, etc. are coming for Christmas breakfast
> as usual, but this year I'm having a bit more of a challenge because I
> have a vegetarian (will eat eggs, though) and also a gluten-intolerant
> guest and one who eats a high protein, low-fat diet. * I'm just
> drawing a blank here. * I used to make breakfast type casseroles and
> serve hot cinnamon rolls and pastries, etc. *Am I going to have to be
> a short-order cook and make separate breakfasts for 10 people? *
>
> Any ideas for a relatively easy but festive breakfast? *It would be
> nice if it could be prepared ahead of time. * I can't spend too much
> time on it because I'll have to start Christmas dinner soon after! *
>
> I've been quietly enjoying this newsgroup for years, but haven't had
> much occasion to ask for help, but I need your input now!
>
> Thanks,
> Karen

Don't knock yourself out. I'd offer scrambled eggs and some Danish.
Juice. Coffee. That's it. Take it or leave it.
Heck, you're not running a resto.

On Sat 19 Dec 2009 02:19:29p, cybercat wrote in rec.food.cooking
>:

> Only if you are really a fool. High protein low fat can be met
> with a fortified cereal, as long as carbs are okay. If it has
> enough fiber, it should be fine. For the gluten intolerant
> guest--fresh fruit, oatmeal, milk, the casserole should be fine
> too. Vegetarian can have toast, jelly, fruit, cereal. I would
> still make the egg casserole just as I always do, so the normal
> people do not have to pay for the restrictions of the few.

Very reasonable! We're having brunch as a family for Christmas this
year. I'm making a ham and I'm going to try the egg, bacon and
cheese cups that I made a while back with crescent rolls, but this
time with puff pastry. I'm getting ready to make them now, actually.
I know that probably doesn't help Karen. Sorry.

On Sat, 19 Dec 2009 20:15:36 -0000, "caroline" >
wrote:

>Bucks Fizz is optional!

We call those Mimosas at my house. Try a Ramos Fizz sometime.

Lazy Man's Ramos Fizz

1 can frozen limeade or lemonade (or 1/2 lime & 1/2 lemon)
1 can whole milk, half and half cream or light cream
1 can gin (vodka if you *really* don't like gin)
1 egg white
3 handfuls ice cubes
3 dashes orange flower water (this is a serious *must*)

Blend at high speed until frothy. Pour into tall thin glasses.

Serves 4


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 19 Dec 2009 12:36:50 -0800 (PST), Kalmia
> wrote:

>Don't knock yourself out. I'd offer scrambled eggs and some Danish.
>Juice. Coffee. That's it. Take it or leave it.
>Heck, you're not running a resto.

and she has to make dinner.

--
I love cooking with wine.
Sometimes I even put it in the food.

Goomba wrote:
> Becca wrote:
>
>> Oven baked French Toast
>>
>> 1 lb. loaf stale French bread, diagonally sliced in 1" pieces
>> 8 eggs
>> 2 cups milk
>> 1 1/2 cups Half & Half
>> 2 tsp. vanilla extract
>> 1/4 tsp. ground cinnamon
>> 1 1/3 cup sugar (or Splenda)
>> butter
>
>> Becca
>
> Dang that's a LOT of sugar! Here is my recipe for comparison-

Yep, this is my late grandmother's recipe, and it does not need syrup.
Splenda works well in the recipe, it cuts a few of the carbs while
allowing you to eat French toast without having to use syrup.


Becca

On Dec 19, 12:30*pm, Karen > wrote:
> Hi,
>
> My grown kids, grandchildren, etc. are coming for Christmas breakfast

You have a picky vegetarian diner...gluten intolerant diner...and
other assorted family members attending.

Since you are dealing with family, I would prepare what you feel
comfortable with....set your spread and permit the family to choose
what they would like to eat. They already know what you can provide.
If not...suggest they contribute to meet their specific needs.
Besides...it won't be long until lunch.

Becca wrote:

> Splenda works well in the recipe, it cuts a few of the carbs while
> allowing you to eat French toast without having to use syrup.
>
>
> Becca

I love Splenda. I have no clue how it works in the body but I love it.
It allows me to drink mass quantities of *sweetea* almost guilt free.

Karen > wrote in
:

> Hi,
>
> My grown kids, grandchildren, etc. are coming for Christmas breakfast
> as usual, but this year I'm having a bit more of a challenge because I
> have a vegetarian (will eat eggs, though) and also a gluten-intolerant
> guest and one who eats a high protein, low-fat diet. I'm just
> drawing a blank here. I used to make breakfast type casseroles and
> serve hot cinnamon rolls and pastries, etc. Am I going to have to be
> a short-order cook and make separate breakfasts for 10 people?
>
> Any ideas for a relatively easy but festive breakfast? It would be
> nice if it could be prepared ahead of time. I can't spend too much
> time on it because I'll have to start Christmas dinner soon after!
>
> I've been quietly enjoying this newsgroup for years, but haven't had
> much occasion to ask for help, but I need your input now!
>



This'll work for everyone..... and make them forget about their food
issues at the same time ;-)



http://www.lifestylefood.com.au/reci...akfast-martini



Ingredients

* 45ml Gin (Plymouth Gin works well)
* 15ml Cointreau
* 30ml Lemon Juice
* 5ml Citrus Sugar Syrup*
* 2 Bar Spoons of Breakfast Marmalade

Method

* Add all ingredients into boston glass, add ice, shake and strain into
chilled martini glass.

Garnish: Orange Twist - A slice of the zest of an orange


Sugar syrup.... equal parts sugar and water, boiled until sugar dissolved
and then cooled down

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Karen wrote:
>
> Hi,
>
> My grown kids, grandchildren, etc. are coming for Christmas breakfast
> as usual, but this year I'm having a bit more of a challenge because I
> have a vegetarian (will eat eggs, though) and also a gluten-intolerant
> guest and one who eats a high protein, low-fat diet. I'm just
> drawing a blank here. I used to make breakfast type casseroles and
> serve hot cinnamon rolls and pastries, etc. Am I going to have to be
> a short-order cook and make separate breakfasts for 10 people?
>
> Any ideas for a relatively easy but festive breakfast? It would be
> nice if it could be prepared ahead of time. I can't spend too much
> time on it because I'll have to start Christmas dinner soon after!
>
> I've been quietly enjoying this newsgroup for years, but haven't had
> much occasion to ask for help, but I need your input now!
>
> Thanks,
> Karen

Keep it simple: scrambled eggs with various things to top them with,
such as bacon, smoked salmon, sauteed onions and mushrooms etc. Each
person can choose what they are 'allowed' to eat. Make toast for the
ones who can eat it and get in a loaf of gluten-free bread. Chinese rice
porridge with toppings? Gluten free and can be vegetarian.

Breakfast doesn't need to be all that festive since Christmas dinner
will take that place.

"Karen" > wrote in message
...
> Hi,
>
> My grown kids, grandchildren, etc. are coming for Christmas breakfast
> as usual, but this year I'm having a bit more of a challenge because I
> have a vegetarian (will eat eggs, though) and also a gluten-intolerant
> guest and one who eats a high protein, low-fat diet. I'm just
> drawing a blank here. I used to make breakfast type casseroles and
> serve hot cinnamon rolls and pastries, etc. Am I going to have to be
> a short-order cook and make separate breakfasts for 10 people?
>
> Any ideas for a relatively easy but festive breakfast? It would be
> nice if it could be prepared ahead of time. I can't spend too much
> time on it because I'll have to start Christmas dinner soon after!
>
> I've been quietly enjoying this newsgroup for years, but haven't had
> much occasion to ask for help, but I need your input now!
>
> Thanks,
> Karen
>
You didn't say whether the grandchildren are small and if they are the ones
with the special needs. If your dining space is set up for it, a buffet
would be an easy way to go. I'd still make the breakfast casserole because
it allows you to do some preparation ahead of time. And/Or a frittata. Do
you have a crock pot(s)? I'd do a special cooked cereal --steel cut oats??
with fruit (apples and raisins, or dried cherries and pears, etc.) and keep
it warm in the crock pot. Or one of the cold -soaked -in -milk -with -fruit
cereals -(what are they called???) They can be pretty special and fix
ahead. Do bacon on a sheet pan in the oven at the same time your breakfast
casserole is baking. If you are going to stay away from sweet rolls but
still want to supply the sweets for breakfast, how about fruit parfait? Any
way you look at it, the breakfast will be more work and cost more, the trick
is to find stuff that allows early preparation so that you aren't running
back and forth. Good luck with this.
Janet

On Dec 19, 3:15*pm, "caroline" > wrote:
> "Karen" *wrote
>
> > Hi,
>
> > My grown kids, grandchildren, etc. are coming for Christmas breakfast
> > as usual, but this year I'm having a bit more of a challenge because I
> > have a vegetarian (will eat eggs, though) and also a gluten-intolerant
> > guest and one who eats a high protein, low-fat diet. * I'm just
> > drawing a blank here.
>
> We always have Smoked Salmon and Scrambled Eggs for Christmas Brekkie....I
> think that satisfies most of your menu requirements ;-)
> Bucks Fizz is optional!

around here it's cheese quiche, bagels with cream cheese & smoked
salmon, cranberry muffins, and fresh tangerines. Plus coffee and
freshs queezed OJ. Dunkin Munchkins optional.

In article >,
Karen > wrote:

> Hi,
>
> My grown kids, grandchildren, etc. are coming for Christmas breakfast
> as usual, but this year I'm having a bit more of a challenge because I
> have a vegetarian (will eat eggs, though) and also a gluten-intolerant
> guest and one who eats a high protein, low-fat diet. I'm just
> drawing a blank here. I used to make breakfast type casseroles and
> serve hot cinnamon rolls and pastries, etc. Am I going to have to be
> a short-order cook and make separate breakfasts for 10 people?

Personally, I wouldn't. If the majority have enjoyed the breakfast
casserole and pastries other times, make that, and have available some
fresh fruit and maybe a juice or two and maybe some hard-cooked eggs.
Let them make do -- I should think they'd survive one meal that's not
completely balanced to a particular diet plan. JMO, but what do I know?
>
> Any ideas for a relatively easy but festive breakfast? It would be
> nice if it could be prepared ahead of time.

Stick with the breakfast casserole thing, then.

> I can't spend too much
> time on it because I'll have to start Christmas dinner soon after!

And you should be allowed to enjoy it yourself, too.
>
> I've been quietly enjoying this newsgroup for years, but haven't had
> much occasion to ask for help, but I need your input now!
>
> Thanks,
> Karen

You're welcome. I see many responses (haven't read them yet) so I hope
you'll be able to glean something to suit your needs.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009

Melba's Jammin' wrote:

> In article >,
> Karen > wrote:
>
>> Hi,
>>
>> My grown kids, grandchildren, etc. are coming for Christmas breakfast
>> as usual, but this year I'm having a bit more of a challenge because
>> I have a vegetarian (will eat eggs, though) and also a
>> gluten-intolerant guest and one who eats a high protein, low-fat
>> diet. I'm just drawing a blank here. I used to make breakfast
>> type casseroles and serve hot cinnamon rolls and pastries, etc. Am
>> I going to have to be a short-order cook and make separate
>> breakfasts for 10 people?
>
> Personally, I wouldn't. If the majority have enjoyed the breakfast
> casserole and pastries other times, make that, and have available some
> fresh fruit and maybe a juice or two and maybe some hard-cooked eggs.
> Let them make do -- I should think they'd survive one meal that's not
> completely balanced to a particular diet plan. JMO, but what do I
> know?


Yup, and I'd "invite" those KIDS to MAKE breakfast fer cripes sakes, no way
it should be Karen's job to feed them breakfast, she is after all working
hard to provide the main meal...they should ALSO provide the $$$ fer all the
breakfast fixin's too, it's the least they can do for her. And iffin' it
was my clan they'd be dragooned to do ALL the clean - up duties, too.

"I has SPOKEN...!!!"

;-)


--
Best
Greg

Thanks so much for all the helpful ideas. I think I'm going to follow
the advice about keeping things separate and make vegetable, egg and
cheese casserole or frittata and have bacon or sausage on the side and
maybe a selection of bagels, pastries, etc. Also a fruit salad. That
way everybody will be able to eat something. I can do a good bit of
that ahead of time.

I appreciate all your input! I think I was just complicating things
in my mind, trying to think of one main dish that would accommodate
all the different diets! Thanks for helping me simplify.

Karen

On Sat, 19 Dec 2009 11:30:11 -0600, Karen > wrote:

>Hi,
>
>My grown kids, grandchildren, etc. are coming for Christmas breakfast
>as usual, but this year I'm having a bit more of a challenge because I
>have a vegetarian (will eat eggs, though) and also a gluten-intolerant
>guest and one who eats a high protein, low-fat diet. I'm just
>drawing a blank here. I used to make breakfast type casseroles and
>serve hot cinnamon rolls and pastries, etc. Am I going to have to be
>a short-order cook and make separate breakfasts for 10 people?
>
>Any ideas for a relatively easy but festive breakfast? It would be
>nice if it could be prepared ahead of time. I can't spend too much
>time on it because I'll have to start Christmas dinner soon after!
>
>I've been quietly enjoying this newsgroup for years, but haven't had
>much occasion to ask for help, but I need your input now!
>
>Thanks,
>Karen

"Becca" > wrote in message
...
> Goomba wrote:
>> Becca wrote:
>>
>>> Oven baked French Toast
>>>
>>> 1 lb. loaf stale French bread, diagonally sliced in 1" pieces
>>> 8 eggs
>>> 2 cups milk
>>> 1 1/2 cups Half & Half
>>> 2 tsp. vanilla extract
>>> 1/4 tsp. ground cinnamon
>>> 1 1/3 cup sugar (or Splenda)
>>> butter
>>
>>> Becca
>>
>> Dang that's a LOT of sugar! Here is my recipe for comparison-
>
> Yep, this is my late grandmother's recipe, and it does not need syrup.
> Splenda works well in the recipe, it cuts a few of the carbs while
> allowing you to eat French toast without having to use syrup.
>
>
> Becca

E.D. Smith makes a "no sugar added" syrup that is quite good, made from
fruit juice.....Sharon in Canada

Karen wrote:

> My grown kids, grandchildren, etc. are coming for Christmas breakfast as
> usual, but this year I'm having a bit more of a challenge because I have a
> vegetarian (will eat eggs, though) and also a gluten-intolerant guest and
> one who eats a high protein, low-fat diet. I'm just drawing a blank
> here. I used to make breakfast type casseroles and serve hot cinnamon
> rolls and pastries, etc. Am I going to have to be a short-order cook and
> make separate breakfasts for 10 people?
>
> Any ideas for a relatively easy but festive breakfast? It would be nice
> if it could be prepared ahead of time. I can't spend too much time on it
> because I'll have to start Christmas dinner soon after!


Chilaquiles, scrambled eggs, and sausages would be what I'd offer. Mexican
hot chocolate, OJ, and coffee to drink. Maybe some fresh fruit.

"Feliz Navidad, jotos!" (Channeling Andy there, I think...)

Bob, el mas chingón