When I was growing up we had a few things for Christmas breakfast that were basically snack-able. To me that was an excellent thing. Toasted Banana Nut Bread – honestly, to me the only way to eat it. It was crunchy and smeared with some imitation butter that I immediately changed to real butter once on my own as a grown up. You only live once, why the hell eat margarine? Another was sausage balls – we had them served with a side of mustard, usually brown, and my personal, kind of slightly wrong. choice, grape jelly (do not judge until you try a sausage biscuit with a little grape jelly). There might have been other things, but those are the two that stick our for years and years and years.
I have made some changes for our Christmas morning since then beyond just going with really rich salted European butter, but that was an excellent call on my part, not too many real changes. First, it is not breakfast. It is brunch around 11:00am-ish (isn’t funny how adding the suffix “ish” gives you lots of wiggle room with time?). In past years, I have added latkes which works well with my Christmas soundtrack. The Boy says it isn’t Christmas with out The Klezmatics and he is correct. How this started, I don’t know, but I love to listen to them on Christmas morning – full playlist below. Latkes I love with sour cream and freshly sautéed Granny Smith apples (not applesauce). They are not something I make often, but something I really really enjoy. Another change I’ve made is to make sausage balls without using pancake mix (Bisquik) and just using Cook’s Country’s recipe – superior in every way and with things I have on hand.
So this year, I was trying to sort out what to make and decided that simple and tasty were good enough. I made banana nut bread ahead of time (Banana Nut Bread Challenge) and decided to make sausage, as a nod to sausage balls, and scrambled eggs – super quick and easy.
There is a story behind the scramble eggs and sausage though. As as child, and to a large degree even now, I was allergic to damn near everything. Consequently, I wasn’t fed eggs as a kid – hell, I didn’t get the MMR shot until in my 20’s because the vaccine was grown (yes, back then – ugh) in eggs and no one wanted to risk it. So I never ate eggs as a young kid. Enter my elementary school age, and my mom would make sausage and scrambled eggs and I loved it, but that was the only way you could get me to eat an egg.
Let me explain how this process works. In a large non-stick skillet, cook a pound of bulk breakfast sausage of choice (there is only one choice – hot) until it is cooked through. In a bowl. whisk together with a fork, 5 eggs and a splash of cream or milk. While the sausage grease is still hot, add the scrambled eggs and cook them as you would any other scrambled eggs. Serve while nice and hot.
Dead simple and pretty much amazing. Oh, and they really reheat well with a smidge of time in the microwave the next day, but it is highly unlikely there will be any left over. The three of us polished all that off with no problems whatsoever. And some salted butter soaked banana nut bread. Simple, sometimes is the best thing ever.