Then there’s the sorting and piling and then… very soon after it all begins, everyone wanders into the kitchen and asks:

“What’s for breakfast?”

What has always worked for me and my family are my make ahead casseroles. I discreetly pop everything in the oven while everyone is grabbing packages, and by the time everything winds down, viola…breakfast is served!

My menu usually includes slices of spiralized, sugared ham, warmed in the oven with a bit of butter and brown sugar; an egg casserole that is the perfect venue for either your favorite veggies or salty meats, and a cheesy hash potato casserole that comes out hot and bubbly.

These are recipes included in my first cookbook, At Home in The Kitchen and I’m sharing one of my family favorites, with you and yours this holiday season.

Merry, Merry to all and to all a Great Season of Family Gatherings!

Fluffy Egg and Cheese Casserole

1 hour and 20 minute cuisine

Serves 6 to 8

10 slices white bread

8 large eggs

3 cups milk

3 tablespoons chopped garlic chives

1 tablespoon prepared mustard

1 teaspoon kosher salt

Dash of hot pepper sauce

2 cups shredded sharp cheddar cheese

3 tablespoons diced green onions

Preheat oven to 325 degrees

Trim the crusts from the bread and discard. Cut the bread slices into 1-inch cubes.

In a large bowl, whisk together the eggs, milk, chives and mustard.

Season with salt and as much hot pepper sauce as you like. Stir the bread cubes, cheddar cheese and green onion into the egg mixture.

Pour the mixture into an ungreased baking dish. Bake the casserole for about 1 hour or until the center is just set and the edges begin to brown.