Easy Holiday Season Breakfast

If you’re hosting this holiday season, you may be trying to drum up ideas for how and what to feed all those guests who will soon be arriving. Breakfast is often the one meal where everyone gathers — grandchildren, your own kids, aunts, uncles, siblings — but the challenge is that they tend to wander into the kitchen at all different times of the morning.

So, the question becomes: what can you cook ahead of time that keeps well in the oven and works as a one-dish meal? Here’s a nutritious and delicious idea that’s sure to satisfy almost everyone’s palate. Best of all, it means you don’t have to spend the whole morning catering to every individual whim! Just adjust the quantities to match your guests’ appetites and numbers.

Veggie Breakfast Casserole with Sweet Potatoes

You can make this gluten-free, nut-free, vegetarian casserole ahead of time (store in fridge) or cook it up first thing in the morning. The recipe is extremely versatile if you’re feeding people with varying dietary constraints or choices. For example you can opt for any of the following:

• Omit the cheese and swap the milk for coconut milk for a dairy-free/paleo/whole 30 option.
• Add any other vegetables simply by sautéing them along with the other veggies.
• When it comes to cheese the choice is endless, so use what you know everyone likes.
• Store leftovers in an airtight container in the fridge to be reheated later.
• This recipe can easily be doubled for a 9” x13” pan.

Ingredients

Note: Recipe yields 6-9 servings

• 1 tsp olive or other vegetable oil
• 1/2 medium sweet potato peeled and chopped into small cubes (about 1 cup)
• 1/2 red bell pepper – diced (about 3/4 cup)
• 1/2 medium sweet – onion diced (about 1 cup)
• 2 cloves garlic – minced
• 5 big handfulls baby spinach leaves
• 1/2 cup grated cheese (such as gouda, swiss, cheddar, or gruyere)
• 6 large eggs
• 1 cup milk
• 1/2 tsp. pepper
• 1/4 tsp. salt
• 1/2 tsp. ground turmeric

Method

1. Preheat oven to 350°F. Lightly grease a 9-inch square or round oven proof baking dish.
2. Heat the olive or vegetable oil in a large non-stick frying pan over medium heat. Add sweet potatoes and sauté for approximately 10 minutes. Add bell pepper, onion and garlic and continue cooking until soft, about 5-10 minutes. Once the veggies are cooked and fork soft, add spinach and continue cooking until spinach is wilted. Don’t let the spinach get watery.
3. While vegetables are cooking, whisk eggs, milk, pepper and turmeric in a large bowl.
4. Transfer the veggies to the prepared baking dish and spread evenly. Pour egg mixture over vegetables in the baking dish. Sprinkle with cheese.
5. Bake 30-35 minutes, or until eggs are set in the center.
6. Remove from oven and cool slightly before cutting and serving or before storing in fridge.
7. If you decide to make the casserole ahead of time and are reheating it the next day, simply place it in a 200°F oven for 30 minutes or until piping hot.

Satisfying your holiday crowd’s breakfast cravings never got so easy! All you have to do is set the table and put out the coffee, tea and orange juice. Then sit back, relax and enjoy your company!