Throughout my childhood, we had very specific traditions for Christmas morning if we were celebrating Christmas at home.
If we were up before our parents – which, of course we were, it was Christmas after all – we were allowed to get into our stockings. Couldn’t touch any presents, but stockings were fair game.
There was always a tangerine in the toe, and plenty of See’s candy – I still look forward to the chocolate coins every year. Knick knacks, or little toys – there was definitely a period of a few years where every Christmas stocking contained a packet of Pokemon cards. And maybe a little gift card or something to round it all out.
Once the parents were awake, it was time for Christmas breakfast. Two things were a must: Cinnabon cinnamon rolls, which we’d pick up from the mall on Christmas Eve, and treet n’ eggs – scrambled eggs with cubes of treet mixed in – which is a canned meat, similar to spam.
Then it was time for presents – with all that wrapping paper saved to make origami paper of course, and then off we’d go to spend the rest of the day with relatives!
Things are of course looking very different this year, but I hope you are all having a happy, cozy, stress-free holiday season!
This is a really, really tasty breakfast bake. It’s hearty and flavorful from the sausage and squash, and all the veggies not only make it healthy, but also add a ton more flavor.
This would be a great dish for brunch or when you have guests, or it reheats wonderfully for your own breakfast all week long!
Cheesy Egg Bake with Sausage and Squash
slightly adapted from Bon Appetit
- 1 lb winter squash, stemmed, seeded, cut into 1/2-inch-thick wedges or slices
- 1 lb mushrooms, sliced
- 4 tbsp extra-virgin olive oil, divided
- kosher salt, freshly ground pepper
- 1/2 lb sausage (such as breakfast, Italian, or chorizo), broken into walnut-sized pieces
- 1/2 large red or yellow onion, sliced
- 1 Fresno chile, stemmed, sliced into rings
- 1 garlic clove, finely grated
- 10 large eggs
- 1 cup milk
- 1 1/4 cups grated cheese (such as cheddar, Monterey Jack, or mozzarella), divided
- chopped scallion greens, parsley, basil, and/or cilantro (for serving)
- Arrange a rack in center of oven; preheat to 475°F. Toss squash and mushrooms with 2 tbsp oil in a 3-qt baking dish; generously season with salt and pepper. Roast until softened, about 10 minutes.
- Toss sausage, onion, chile, and garlic with remaining 2 tbsp oil in a large bowl; season with salt and pepper. Scrape into dish with squash and mushrooms and toss to combine. Return to oven and roast until squash is tender and browned and other vegetables are softened, 10–15 minutes.
- Meanwhile, whisk eggs and milk in same bowl and stir in 1 cup cheese; season with salt and pepper.
- Reduce oven temperature to 350°F. Carefully pour egg mixture into baking dish (rather than pouring it over the top, pick a spot near edge of dish and pour custard there; this will make for a prettier surface when baked). Top with remaining 1/4 cup cheese. Bake until eggs are set but still slightly wobbly in the center and edges are puffed and brown, 10–15 minutes.
- Let egg bake cool 10 minutes. Serve topped with scallions and herbs.
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