Hey ya’ll! I guess I should start by saying Merry Christmas, Kwanzaa, Hanukkah and holidays to everyone celebrating! This is one of my favorite times of year. I love how kids are so excited for all of the festivities and how much nicer adults are in general. Maybe it’s all of the spiked egg nog? Either way, I love it. Lol. For me, this is a time to reflect on my life and all that I have to be thankful for. To go to a church service with good music and a hopefully some kind of a Christmas play featuring really cute children making people laugh when they really shouldn’t be. It’s all so perfect! Another thing I love during this time? FOOD…Obviously! From the prime rib that always makes it to our dinner table to the desserts (one coming to you guys soon!) to the breakfast and brunch and potlucks. Tis’ the season for good eating. In that light, I wanted to bring you all a super easy, flavorful and delicious recipe that you can make in one pan as a frittata or add to a pie crust if you’re feeling fancy AF.
I think the most overlooked thing on Christmas is breakfast. It’s often overshadowed by being squished between the opening of gifts and Christmas dinner. And while both of these things are great, neither is the most important meal of the day! When we were younger, we would wake up extra early so a traditional breakfast of eggs, waffles or pancakes, bacon and breakfast potatoes would be served. As everyone is an adult now, we push gift opening back so people can sleep in (Praise!) and serve more of a brunch style meal. I love this because it’s more laid back and always includes some sort of boozy punch or mimosas. My contribution is usually 2-fold, cinnamon rolls and this egg dish. My favorite thing about this dish is that I don’t have to wake up early to make it. It’s fully able to be made almost fully made ahead of time, leaving only the assembly and baking for the day of. 45 minutes before you want to eat it. I mean, yes! It’s also a great portable option that’s easily reheated without a lot of fuss and it’s super KETO! Which, if you’re focusing on low carb at all, this is perfect! When you’re ready to assemble, just layer your veggies and meat, top with cheese and then pour in your eggs custard mixture. Bake for 35-45 mins or until the eggs are set and let it cool for 10 mins. Then eat it all up!
This recipe features peppers, onions, pureed garlic and spinach as a vegetable base that is sauteed until tender to develop flavor. By request, the one in photos of this post features bacon, but you can completely leave out the meat and it’s still super delicious! I personally like to make mine with vegetables only and serve meat on the side. This makes it easy to bring to a potluck or serve for a breakfast or brunch and mostly anyone can eat it! As far as the dairy in this recipe goes, I call for heavy cream to make a fluffy, luxurious feeling dish, but you can use half and half or simply whole milk if you decide to. Just remember to keep your dairy as fresh as possible for a fluffy bake. If you’re dairy free, sub the heavy cream for a non-dairy half and half as it will bake up similarly. For eggs, just like the cream, be sure to use eggs that are fresh in order to get the fluffiest bake. If you decide to use a crust to make a quiche version, be sure to blind bake your crust partially so that your crust doesn’t end up pale and gummy which will make your finished pie taste gummy and greasy. That is not what you want! Instead, bake it partially which will allow your final crusty to be crisp and flaky with the right amount of buttery flavor. Perfection!
Feel free to mix up this recipe as you see fit! I basically use the egg and milk measurements as my base, always add 2 cups of cooked veggies, 1/2 cup of cheese of some sort and if using, 1/2-1 cup cooked meat., such as bacon. Like I said, this is a fully customizable recipe, so if you make this, let me know what combinations you choose. Here are some of my favorites:
Italian: spinach, sundried tomato, onion and basil. Add crispy proscuitto on top right before it goes in the oven as a meat option.
Garden: the same veggies in this recipe, plus mushrooms, tomatoes and green peppers. Try with gruyere for a nutty, melty cheese.
Fully loaded: add small diced cooked potatoes, onion, sausage, green onions and cheddar. Replace 1/4-1/2 cup of the cream with sour cream.
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