Our family has a long tradition revolving around food. We eat when we’re happy, we eat when we’re sad, we eat to celebrate and we eat when we wish we were celebrating. So you can imagine just how important a Christmas breakfast could be to our family. For more years than I can remember, we started with a basic egg strata; usually a cheese and sausage egg strata. The beauty of this dish is it must be put together the night before, left to meld in the fridge then popped into the oven while everyone is still just waking. It bakes for almost an hour, enough time to wake those slackers who didn’t get up early enough to make the coffee or tea and when they do awaken, they still have time to loll around lazily trying their best to be coherent. My Christmas morning now is spent with my two adorable grandsons, 3 yrs. & 7 yrs. and there is an urgency to the morning.
With two little ones around, we no longer wait for any slackers. We are up and at em! Santa came! It’s amazing! Everything is fantastic! The world revolves around them and they love it! With all this excitement, who could think about making breakfast?
This is where egg strata and muffins come in handy. This year, our menu is; eggnog muffins, mixed berry fruit salad, sausage and cheese egg bake, triple berry juice, coffee, tea and milk. YUM! The boys love it and so do I.
Eggnog Muffins with Nutmeg Streusel
Makes 12 muffins
- 2 1/4 cups all purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon freshly grated nutmeg**
- 2 eggs lightly beaten
- 1 cup eggnog
- 1/2 cup butter(1 stick), melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon rum or brandy (or 1/2 teaspoon rum extract)
- 1/2 cup all purpose flour
- 1/2 cup sugar
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons cold butter, cut into small pieces
- Preheat oven to 350F. Line 12 muffin cups with paper liners and set aside.
- In a large bowl, mix together flour, sugar, baking powder and nutmeg.
- In another bowl beat eggs lightly, add melted butter, eggnog, vanilla and rum or extract
- Mix dough by pouring wet ingredients into dry ingredients.
- Stir until just combined. Dough may have some small lumps.
- Fill each muffin cup a little more than halfway.
- Mix together streusel topping dry ingredients. Cut butter into dry ingredients until crumbs are about the size of small peas.
- Sprinkle each muffin with 1 tablespoon streusel topping.
- Bake 20 to 25 minutes or till a toothpick tests clean.
** NOTE: I always grate my nutmeg fresh. It tastes so much better, has a more pronounced fragrance, takes almost no effort, makes your kitchen smell fantastic, is more cost effective, and keeps longer in the nut form than ground nutmeg.