Breakfast dishes worthy of Christmas morning

With Christmas just a few days away, here are hearty breakfast dishes. The first can be prepared ahead of time so Christmas morning won’t mean lots of time in the kitchen. Savory breakfast casseroles will keep everyone well fed during the busy morning, and pancakes dotted with cranberries will satisfy every sweet tooth.

Holiday Breakfast Strata

1 pound asparagus, tough stems snapped off, cut into 2-inch lengths

1 loaf (3/4 pound) crusty, artisan-style bread, cut into 1-inch cubes

3 ounces thinly sliced prosciutto, cut into 1/2-inch-thick strips

1-1/4 cups shredded Parmesan cheese

1/2 cup chopped fresh chives

6 large eggs

3-1/2 cups low-fat milk

1 tablespoon grated lemon peel

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

Preheat oven to 350 degrees. Lightly coat a 9-by-13-inch pan with vegetable spray. In medium pot, steam asparagus and cook until bright green and barely tender, about 2 minutes. Drain and rinse with cold water.

Spread half the bread cubes in baking pan. Top with half of prosciutto, asparagus, cheese and chives. Layer remaining bread cubes on top, followed by remaining prosciutto, asparagus, cheese and chives.

In medium bowl, whisk eggs, milk, lemon peel, salt and pepper. Pour evenly over layered ingredients.

Cover and chill at least 1 hour. Bake until center of strata is set and top is lightly browned, 40 to 50 minutes. Serve warm or at room temperature. Serves 8.

Approximate nutritional information, per serving: 330 calories, 15 g fat, 6 g saturated fat, 185 mg cholesterol, 900 mg sodium, 30 g carbohydrate, 3 g fiber, 7 g sugar, 20 g protein

Southwestern Frittata

2 medium potatoes, cut in 1/4-inch slices

1 (8-3/4-ounce) can whole kernel corn, drained

1 (4 ounce) can diced mild green chilies

1 (2-1/4-ounce) can sliced ripe olives, drained

1 (2 ounce) jar sliced pimientos, drained

3 green onions, sliced

2 tablespoons chopped Chinese parsley

8 eggs

2 teaspoons water

Pepper, to taste

1/3 cup grated Parmesan cheese

Place potatoes in shallow, 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on high 5 minutes.

Coat 10-inch nonstick, oven-proof skillet with vegetable cooking spray. Add potatoes and cook over medium heat, turning occasionally, until golden brown, about 5 minutes.

In medium bowl, mix corn, green chilies, olives, pimientos, green onions, Chinese parsley, eggs and water. Season with pepper. Pour mixture over potatoes.

Cover and cook over medium heat until eggs are almost set, about 10 minutes. Remove cover; sprinkle with Parmesan cheese.

Placing skillet 4 to 5 inches from heat source, broil frittata 1 to 3 minutes to finish cooking eggs and melting cheese. Be careful not to burn.

Cut into wedges to serve. Serves 6.

Approximate nutritional information, per serving: 270 calories, 11 g fat, 3 g saturated fat, 285 mg cholesterol, 450 mg sodium, 31 g carbohydrate, 4 g fiber, 4 g sugar, 14 g protein

Fresh Cranberry Pancakes

» Syrup:

1 cup fresh cranberries

2/3 cup orange juice

1/2 cup sugar

3 tablespoons maple syrup

» Pancakes:

2 cups biscuit mix (such as Bisquick)

2 tablespoons sugar

2 teaspoons baking powder

2 eggs

1 egg yolk

1 cup evaporated milk

2 tablespoons orange juice

1 teaspoon grated orange peel

1/2 cup chopped fresh cranberries

Orange peel strips (optional)

To make syrup, in small saucepan, bring cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside.

In blender, process mixture until smooth. Transfer to small bowl; stir in maple syrup and reserved cranberries. Keep warm. Makes 1-1/4 cups.

For pancakes, in large bowl, combine biscuit mix, sugar and baking powder. In another bowl, whisk eggs, egg yolk, milk, orange juice and peel. Stir into dry ingredients just until blended. Fold in chopped cranberries.

Drop batter by 1/4 cupfuls onto greased, hot griddle. Turn when bubbles form on top. Cook until second side is golden brown. Serve with warm syrup. Garnish with orange peel strips if desired. Serves 4.

Approximate nutritional information, per serving (pancakes and syrup): 700 calories, 32 g fat, 8 g saturated fat, 175 mg cholesterol, greater than 1,000 mg sodium, 95 g carbohydrate, 3 g fiber, 49 g sugar, 13 g protein

———
More Hawaiian Electric Co. recipes are available at www.heco.com.