I remember as a little kid, my dad making a huge breakfast on Christmas morning. Christmas and Mother's Day were the only two days I think my dad cooked all year long. It was always worth the anticipation. The smell of bacon cooking while my brother and I admired all our new treasures is a fond memory of mine. Bacon and eggs. What more can a girl want on Christmas morning (other than a juicer and some new books? Hint...hint...) It is imperative that you have something cooking and smelling wonderful while opening presents!
I'm kicking it up a notch this year and turning the bacon and eggs tradition into a casserole.
Christmas Morning Casserole
A hearty casserole with festive red and green peppers. This could easily be doubled for extra company or leftovers.
1 bag frozen organic hash browns, thawed overnight (or you could use shredded cauliflower for a more GAPS friendly recipe)
2 tbsp butter, coconut oil or ghee (melted)
Mix first 3 ingredients together and press into the bottom of a 9x13. Bake for 10-15 minutes at 350 degrees.
1 red pepper, diced
1 green pepper, diced
1 small onion, diced
1/2-1 cup frozen corn (omit for grain free)
1/2-1 cup ham, cut into small cubes (you could sub with bacon, sausage, etc)
Saute in a large pan while the crust is cooking.
10 pastured eggs
When the potato crust is done, spread the vegetable/meat mixture on top. Pour the eggs evenly over the vegetables. Bake, uncovered, for 20-30 minutes. I started checking it at 20 minutes and it was done around 25 minutes. I made it thin so that it wouldn't take too long to cook. Who wants to wait an hour for breakfast?
I will be serving this with seasonal fruit and almond flour muffins.