These are the recipes that our family insists on for Christmas morning breakfast.  Nevermind low-fat, low-calorie, high-fiber, just bring on the taste!
 

10 oz. sharp cheddar cheese, grated
5 jalapeno peppers, seeded and choped
8 oz. jack cheese, grated
7 eggs, well beaten

Sprinkle cheddar cheese evenly over the bottom of a buttered 9 X 13 pan.
Sprinkle jalapenos evenly over all. (Leave off on one end for the pepper-wimps)
Add jack cheese over all, pressing down evenly into a cake.
Pour beaten eggs over everything.  Bake at 325º for 45 minutes.
Cut into 1 x 1 squares and serve warm.

If you have room in the fridge, do everything but the egg part ahead to save time Christmas morning.
 

(start the night before)
3 3/4 cups unsifted flour
1 cup (2 sticks) margarine, melted
1 cup sour cream (at room temp)
2 eggs (at room temp)
1 teaspoon salt
1 teaspoon vanilla extract
1 package dry yeast (or 2 1/4 teaspoons)
1/4 cup warm water (105-115ºF)
1 cup plus 2 tablespoons sugar

Confectioners sugar frosting  (powdered sugar plus enough milk to make glaze)
1/2 cup finely chopped almonds (optional)

**Cinammon sugar.  Mix about 1 tsp cinammon per 3 tbsp sugar

Mix flour, margarine, sour cream, eggs, salt, and vanilla.
Dissolve yeast in warm water.  Add to flour mixture;  beat until smooth.
Cover, chill thoroughly, from 2 to 48 hours.

Divide dough in half;  keep  half chilled.
Roll out other half to an 8 x 12 rectangle;  sprinkle with 3 tablespoons of cinammon sugar.**
Fold into thirds, like a letter.  Repeat rolling the dough and sprinkling with cinammon sugar 2 more times.  (More if you have the patience, the more times, the more layers)
Roll into an 8x12 inch rectangle;  cut into 3/4 x 4 inch strips.  Twist strips twice; place on greased baking sheets.  Repeat with remaining dough and sugar.  Cover;  let rise in a warm place, free from draft, 30  minutes.

Bake at 375º F for 12 to 15 minutes.  Cool.  Glaze with confectioners sugar frosting and sprinkle with almonds.