Wake up the family to a wonderful down-home breakfast on Christmas morning with these delicious recipes from Jones Dairy Farm. With many gluten-free products in this family-owned company, Jones Dairy Farm will add a touch of Christmas warmth to your breakfast table.  For more products and recipes, go to www.JonesDairyFarm.com



Cinnamon French Toast Bake
with Sliced Sausage

Makes 8 servings



4 cups cubed gluten-free bread (about 6 small slices)

1 (7 oz) package Jones All Natural Golden Brown Sausage Links/Patties, sliced or cubed

1 tablespoon sugar

1 teaspoon cinnamon

6 large eggs

2 cups whole milk or light cream

1/2 teaspoon salt

Pure maple syrup


1. Arrange bread cubes and sausage in a greased or buttered 13 x 9-inch baking dish. Combine sugar and cinnamon; sprinkle all over.

2. Whisk eggs in a large bowl; whisk in milk and salt. Pour mixture evenly over all.

3. Press down on bread to allow milk mixture to coat the top. Cover and refrigerate at least one hour and up to 24 hours before baking.

4. Bake in a preheated 350 degree oven for 40 to 45 minutes (50 minutes if casserole is cold) or until center is set. Cut into squares; serve with syrup.



Baked Eggs Florentine with Canadian Bacon

Makes 6 servings



6 slices Jones Dairy Farm Canadian Bacon

10 ounces baby spinach or torn spinach leaves

3/4 cup chopped seeded plum tomatoes

6 eggs

1/3 cup finely shredded Asiago or Parmesan cheese

2 oz Neufchâtel (light) cream cheese, cut into cubes

1/4 teaspoon salt, divided

1/8 teaspoon black pepper

1 teaspoon cornstarch


1. Heat a large deep skillet over medium-high heat until hot.  Add Canadian bacon; cook until golden brown, 2 to 3 minutes per side. (This increases flavor and seals in the juices.) Remove from skillet and set aside.

2. Add spinach in batches to same skillet. Cook, turning with tongs until spinach is wilted.

3. Add cream cheese, 1/8 teaspoon of the salt and pepper to spinach. Cook, stirring constantly, until cream cheese melts and liquid from spinach evaporates.

4. Combine cornstarch and 1 tablespoon cold water. Add to spinach mixture and cook until thickened, 2 to 3 minutes. Remove from heat; stir in tomatoes.

5. Arrange Canadian bacon over spinach mixture and top each with a raw egg. Sprinkle eggs with remaining 1/8 teaspoon salt and cheese. If skillet is not oven proof, wrap handle in foil.

6. Transfer skillet to a preheated 375 degree  oven; bake 20 minutes or until egg whites are set and yolks are soft.

VARIATION: To bake individual servings, transfer spinach mixture to 6 large custard cups or ramekins. Top with Canadian bacon, eggs, and cheese. Place cups on a baking sheet and bake as recipe directs. Serve on gluten-free muffin halves.



Sausage Pecan Morning Casserole

Makes 10 servings



10 All Natural Golden Brown sausage links

16 ounces gluten-free raisin bread, 1 loaf

1 /2 cup milk

1 1/2 cup half & half

1 teaspoon vanilla nutmeg

1/4 teaspoon ground nutmeg

1/4 teaspoon cinnamon

1 cup brown sugar

1 cup pecans, coarsely chopped

1/2 cup butter or margarine, softened

2 tablespoons maple syrup

6 eggs


1. Preheat oven to 350 degrees. Prepare 13×9-inch glass baking pan with nonstick spray.

2. Cube raisin bread and put in the baking dish.

3. Brown sausage; drain and cut into bite-size pieces. Mix with bread in the baking dish.

4. In a large mixing bowl, beat eggs, milk, half and half, vanilla, nutmeg, and cinnamon until blended. Pour over bread and sausage. Cover with plastic wrap and refrigerate for 8 hours or overnight.

5. To prepare topping, combine brown sugar, pecans, butter, and syrup; spoon by teaspoonfuls over casserole.

6. Bake uncovered for 35 to 40 minutes, or until knife inserted in center comes out clean.


Sausage and Spinach Feta Frittata

Makes 18 muffins or 12 squares



12 oz Jones Dairy Mild Sausage (roll)

10 oz package of frozen chopped spinach, thawed and drained

1/2 cup crumbled feta cheese

12 eggs

1/2 cup heavy cream

1/2 cup unsweetened plain almond milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground nutmeg


1. Break up the raw sausage into small pieces and place it in a medium bowl. Squeeze any remaining liquid out of the spinach, and break it up into the same bowl as the sausage. Sprinkle the feta cheese over the mixture and toss lightly until combined. Lightly spread the mixture onto the bottom of a greased 13×9-inch casserole dish or 18 greased muffin cups.

2. Meanwhile, in a large bowl, beat the eggs, cream, almond milk, salt, pepper, and nutmeg together until fully combined. Gently pour into the pan or muffin cups until about 3/4 the way full.

3. Bake at 375 degrees for 50 minutes (for the casserole) or 30 minutes (for the muffin cups), or until fully set. Serve warm or at room temperature.



Ham, Smoked Gouda and Mushroom Strata

Makes 8 servings



1 teaspoon butter

4-ounce package exotic mushrooms, sliced, mixed

1/2 cup chopped shallots or onion

4 cups cubed gluten-free bread (about 6 small slices)

1 package Jones Ham Slices or 7-ounce Jones Ham Steak, cut into 1/2-inch pieces

1/2 cup dried cranberries (optional)

1 cup (4 ounces) shredded smoked Gouda cheese or shredded Cheddar cheese

6 large eggs (or 3 eggs and 3 egg whites)

2 cups whole milk or light cream


1. Melt butter in a medium skillet over medium heat. Add mushrooms and shallots, cook, stirring occasionally, 8 minutes or until vegetables are tender and liquid evaporates.

2. Arrange bread cubes in a greased or buttered 13 x9-inch baking dish; top with layers of the mushroom mixture, ham, cranberries, and cheese.

3. Whisk eggs in a large bowl; whisk in milk. Pour mixture evenly over all. Press down on bread to allow milk mixture to coat the top.

4. Bake in a preheated 350 degree oven 40 to 45 minutes, or until center is set. Cut into squares.






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