There’s perhaps no easier way to get the job of feeding Christmas’ early morning risers than making a breakfast casserole the night before.
It can be ready while the kids are searching their stockings and unwrapping all those presents you beautifully wrapped.
I used to serve Christmas brunch as the main meal of the day, but over the past few years I’ve found it much nicer to spend Christmas morning with my children and grandchildren rather than slaving in the kitchen. And a big breakfast casserole is always on the menu.
This is a recipe I found in Country Living, and I’ve seen it in various incarnations online since then. Some use raspberries rather than blueberries; others add more cinnamon and leave out the lemon zest.
The beauty of casseroles is their versatility. I’ve always made it as the recipe states, adding just a few more blueberries than called for, but use your imagination.