We all have our traditions on Christmas mornings. But mostly, we just want to relax, reflect and enjoy being with our little families. Despite all the distractions of presents, mom and dad want coffee – or something stronger – and the kids are hungry. Our traditional breakfasts have become customary because they allow us to munch while watching each other tear open gifts and dig deep into stockings. Some of us are off to other places after the gift opening frenzy takes place, which makes squeezing breakfast in along with presents a challenge. These traditional make-ahead breakfasts are fitting for the celebration and can keep up with any Christmas morning schedule.

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Sausage Cheese Balls
3 cups all purpose flour
4 teaspoons baking powder
2 teaspoons salt
3 tablespoons shortening
1 pound sage pork sausage
4 cups shredded sharp cheddar cheese
3/4 cup milk
1 teaspoon black pepper
1 teaspoon granulated garlic
1/2 teaspoon dried rosemary leaves, crushed

Heat oven to 350 degrees Fahrenheit. Line a cookie sheet with foil and butter or spay with non-stick spray. In large bowl, mix together all ingredients using your hands. Roll the meat and cheese mixture into 1-inch balls. Place on the pan and bake 25 minutes or until brown. Serve warm. Make these the night before and bake them the next morning; or bake them the night before and reheat in the toaster oven in small batches.

*Hint: You can substitute Original Bisquick™ for the first four ingredients or use these ingredients to make your own.

Pancetta Bacon Breakfast Casserole
1 half yellow onion
1 cup chopped mushrooms
2 tablespoons butter
1 cup chopped pancetta
1 cup chopped bacon
10 eggs, beaten
3 cups milk
12 slices of wheat bread
1 block smoked cheddar cheese, shredded
1/2 teaspoon black pepper

Preheat oven to 325 Fahrenheit. In large skillet, sauté onion and mushrooms in butter over medium-high heat, stirring frequently until tender. Add pancetta and bacon and cook until browned. Drain. In large mixing bowl, beat together eggs.

Buttered a 9 x 13 x 2 inch casserole dish. Lay 6 slices of bread on the bottom. Spread 2 cups cheese and half the meat/mushroom mixture. Repeat with remaining 6 slices of bread, cheese and meat/mushroom mixture. Pour egg and milk mixture evenly over casserole. Bake uncovered for 1 hour or until eggs are set. This can be made the night before and refrigerated until ready to bake.

Spiced Bourbon Milk Punch
1/2 cup water
4 tablespoons brown sugar
1 teaspoon pumpkin pie spice
2 cups milk
1/2 cup bourbon
1 ounce vanilla extract
1 pint Creole Cream Cheese ice cream
Dash of nutmeg

Make a simple syrup with brown sugar, water and pumpkin pie spice: Heat water to boiling, stir in brown sugar until it dissolves. Remove from heat. Stir in pumpkin pie spice. Set aside to cool completely. Combine all other ingredients in a blender, including cooled simple syrup. Blend for less than 10 seconds. Pour into small cups. Garnish with nutmeg. Yields about 4 cups. For a frosty treat, you can make this the night before and freeze it. When you get up, set it out to thaw a few minutes before pouring.