Keeping in line with yesterday’s awesome holiday breakfast idea round up, let’s go with one more option for you all to choose from!
See, I’ve learned over the years a thing or two about Christmas morning. When all your effort is going into Christmas Eve Eve, and then Christmas Eve you’re enjoying all your moms efforts it can be a little – well – empty waking up Christmas morning. Oh my goodness in the prime rib twice baked potato mushroom haze, how could I have forgotten to make something special to wake up to? A cozy and hearty casserole sounds to be just the thing I’ve been lacking in my Christmas cooking traditions. Bubbling away in the oven, ready for us during a lull in the frenzy of gift opening with the boys.
In spending time researching this special recipe I knew I had a few requirements. Having spent days in the kitchen prior, this baby had to be easy. I’m talking minimal mess – minimal ingredients. Delicious too, please. I needed to read some good reviews. Festive would be a major bonus with a touch of red and green because, of course, it’s all about the festive.
I finally stumbled upon a recipe to fit all that. Amazing. It was time to taste test. Being a food blogger can be so over the top at times. Cooking a breakfast casserole mid day on a random Wednesday basically for myself? This is why I
run walk really fast people.
The results? It was perfection. It was exactly what needed to be eaten in red plaid flannel pajamas by the tree amongst the wrapping paper chaos. Hot cocoa on the side, obviously.
- Two 4-ounce cans diced green chiles, drained
- 1 small jar roasted red peppers, diced and drained
- 12 ounces grated sharp cheddar cheese
- 4 large eggs
- 3 cups milk (I used 1%)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 8 strips of bacon, cooked and crumbled
- Preheat oven to 350 degrees F. Spray a 9x13-inch dish with nonstick spray and set aside.
- In medium bowl, mix together the chiles, roasted red peppers, and cheese. Gently spread into the prepared dish.
- In a medium bowl, whisk together the eggs, milk, flour and salt. Pour over chiles and cheese. Sprinkle the cooked bacon on top.
- Bake 40 to 45 minutes until browned and bubbling and the eggs are cooked through.