Christmas morning is an exciting and joyous time, when Children anxiously rush to the tree to see what Santa delivered. Having a fast and easy-to-manage breakfast allows families to jump right into the festivities rather than spending most of the morning in the kitchen.

The recipe below for “Spiced Yogurt Muffins,” courtesy of the National Dairy Council, Dannon Yogurt and McCormick, can be made in advance and then enjoyed while peeking into Christmas stockings or watching holiday programs.

This big-batch recipe is ideal for feeding a houseful of overnight holiday guests. Or it can be prepared in advance and doled out as needed throughout the week. Cut the recipe in half for smaller yields.

As well, we’ve included some recipes from Shannon Infante’s family cookbook, “Flavor of Home,

which was featured in the Times-Gazette’s annual holiday “Moments and Memories” edition, on Tuesday. These recipes from quiche cups to steak sandwiches are quick but also festive enough to serve throughout Christmas Day.

The recipe for “Poached Eggs, Asparagus and Chorizo” is from Betty Rosbottom’s “Sunday Brunch” (Chronicle Books) and is a simple, yet impressive, easy-to-serve morning entrée that’s sure to please hosts and their guests. (Metro.)

When the gifts are exchanged, nothing says love at Christmas like a sweet, tasty treat. Serve our editor’s choice of Apple-Date Dream cake with coffee.

**Poached Eggs, Asparagus and Chorizo

Serves 4

1 1⁄2 Tbsp. olive oil

1⁄2 C. coarse fresh bread crumbs (see cooking tip)

4 oz. Spanish chorizo, cut into 1⁄2-inch cubes (Editor’s note: Use Spanish-style chorizo in

casing, not loose Mexican-style chorizo. May substitute Andouille or Kielbasa sausage)

1 1⁄4 lb. medium asparagus

Kosher salt

1 Tbsp. unsalted butter, diced

2 tsp. fresh lemon juice

2 to 3 Tbsp. white or cider vinegar

4 eggs

Freshly ground black pepper

Heat 1 tablespoon of the olive oil until hot in a medium, heavy frying pan set over medium heat. Add the bread crumbs and cook, tossing constantly, until golden and crisp, 3 to 4 minutes. Remove the crumbs to a plate. (Crumbs can be prepared 1 hour ahead; cover and leave at room temperature.) Heat the remaining 1⁄2 tablespoon oil in the same frying pan set over medium heat. When hot, add the chorizo and stir until lightly browned, 3 minutes. Remove and set aside. (Chorizo can be prepared 1 hour ahead; leave at room temperature.)

Trim and discard 2 to 3 inches of the tough bases of the asparagus spears. Add the asparagus and 1 teaspoon salt to a large frying pan filled halfway with simmering water. Cook until the spears are just tender, 4 minutes. Drain and toss the asparagus in a large bowl with the butter and lemon juice. Season with salt and cover with foil.

Bring a large frying pan filled halfway with water to a boil. Add the vinegar and gently break each egg into a saucer and slide it into the water. Swirl the water with a wooden spoon while the eggs are cooking. Cook until the eggs are just set but the yolks are still soft, 3 minutes. Remove with a slotted spoon and drain well. (If you have an egg poacher, cook according to the manufacturer’s directions until the eggs are set.) Mound some asparagus spears on each of four dinner plates. Top each serving with a poached egg and sprinkle with the chorizo and bread crumbs. Season the eggs with several grinds of pepper and a pinch of salt and serve.

Cooking tip: To make bread crumbs, use a 1 to 2-day-old, good-quality peasant or country bread with crusts removed. Process large chunks of it in a food processor to make coarse crumbs. Sourdough bread works particularly well.

**Spiced Yogurt Muffins

(Yield: 50 servings)

6 1⁄2 C. plain Dannon Fat-Free Greek yogurt or your favorite brand

4 C. water, room temperature

1 5 lb. box Gold Medal® Muffin Mix, Whole Grain Variety or your favorite brand

3 Tbsp. McCormick pumpkin pie spice

2 Tbsp. McCormick Chipotle cinnamon

Combine yogurt and water in mixing bowl. Whisk until blended. Set aside. Add spices to dry muffin mix in a large bowl. Add yogurt and water mixture to the muffin mixture. Mix until just blended. Don’t over mix.

Using a scoop, portion into greased or lined muffin pans. Bake at 350 degrees for 24 minutes, or 17 to 20 minutes in a convection oven, until tops are golden brown. (Metro.)

**Bacon-Wrapped Smokies (Suggestion: Arrange as a Christmas appetizer wreath)

1 lb. bacon

1 pkg. cocktail sausages

1 C. brown sugar

Preheat oven to 350 degrees. Cut bacon into thirds. Wrap 1/3 of each bacon slice around a sausage and line them in a pan. Sprinkle brown sugar on top. Bake for 40-45 minutes or until bacon is crispy and the brown sugar has melted. Remove them immediately as they will stick. If making a Christmas appetizer wreath with smokies, we suggest a garlic cheese spread made with cream cheese base and a splash of Worcestershire sauce for the center of the wreath. Spread is great served on hot tea biscuits or favorite crackers.

**Vegetable Quiche Cups-to-Go

1 10 oz. package frozen, chopped spinach

3 eggs

3/4 C. shredded mozzarella cheese

1/4 C. diced green bell peppers

1/4 C. diced onions

3 splashes of hot sauce, optional

Microwave spinach for 2 1/2 minutes on high. Drain excess liquid. Line a muffin pan with foil baking cups. Spray cups with cooking spray. Combine eggs, cheese, peppers, onions and spinach and divide into baking cups. Bake at 350 degrees for 20 minutes. Can remove foil cups and reheat in microwave.

**Steak Sandwich

(Editor’s note: Add fried egg in olive oil for hearty brunch sandwich)

1 London broil, cut into thin slices

1 large onion, sliced

1/2 stick butter

1 beef bouillon cube

2 Tbsp. Worcestershire sauce

Brown sliced beef in butter unto well done. Add other ingredients and cover. Simmer until meat is fork-tender. Serve on hoagie rolls with favorite cheese. (See local Cheese Barn, Old Nashville Dirt Road, for different flavor varieties for Christmas.)

**Cranberry Orange Relish

2 C. fresh cranberries

2 C. sugar

1 whole orange

Place cranberries and orange through food grinder. Add sugar. Refrigerate. Excellent on warm biscuits or toast.

**Apple Date Dream

2 C. all-purpose flour

1 C. sugar

1 1/2 tsp. soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

2 eggs, slightly beaten

1 (21 oz.) apple pie filling

1/2 C. vegetable oil

1 tsp. vanilla

1 C. chopped dates

1/2 C. walnuts

Confectioner’s sugar for dusting (optional)

Sift together all-purpose flour, sugar, soda, salt, cinnamon and nutmeg. Combine oil, eggs, pie filling and vanilla. Stir into flour mixture and mix well. Stir in dates and walnuts. Pour into greased and floured 13x9-inch pan. Bake at 350 degrees for 40 to 45 minutes. Cool. Cut into squares and dust with powdered sugar. Great served with coffee following Christmas gift opening time.