Breakfast Blitz Day 2: Christmas Morning Wifesaver, a whole food Fiesta!

My near decade in Texas had a total influence on my flavor profile and favorite garnishes. Cilantro is probably my favorite fresh herb to add to a dish, also a squeeze of fresh lime or lemon. I mean, soooo TexMex and I love it! While TexMex is a cuisine of it's own right, my favorite type of Mexican food is more in line with California Mexican food- Fresh meats, lots of crisp vegetables, Cilantro, and lime juice... I'm drooling now.

Who else grew up with some version of a Christmas Morning Wifesaver breakfast? The typical recipe includes sliced bread layered with ham and bacon, all bathed in egg, left overnight and baked in the morning as everyone opens presents! I believe it's usually topped with crushed corn flakes as well. I went through several options in recreating this in a more, whole food, nourishing, grain/gluten/diary-free way. I just couldn't strum up a way to do the bread that didn't result in soggy, nastiness. So, the next best breakfast carb staple: shredded hashbrowns as a crust layer! Hubba hubba. I mean, who doesn't love breakfast potatoes. I know the white potato has been cleared on the Paleo/Whole30 diets for some time, but I feel like there's still some taboo-ness surrounding it's use. It does make some people experience symptoms inflammation, so that makes sense. But, in my life, potatoes are something holy. I shredded about 4 medium potatoes, tossed in olive oil, salt, and pepper then pressed into my casserole dish then baked at 350F to get crispy.

I used breakfast sausage as the protein here, and I happen to think a quality chorizo would be divine. But, I had breakfast sausage on hand and often have an easier time finding that than chorizo. But, tag me in your pictures if you make this up with chorizo! After I cooked up the sausage in a pan, I added the onion and mushroom to develop those flavors a bit better before baking. Once that was done, you simply dump in your hashbrown crust, layer with fresh peppers (red and green for Christmas, DUH!), then allow to cool before pouring your egg mixture over.

For the eggs, you simply scramble eggs with coconut cream, and a packet of Siete Taco Seasoning blend, Spicy. I opted for this spice blend because it includes a wide variety of flavors beyond a basic taco spice. There's date powder for sweetness, and nutritional yeast to add a dairy-free cheese flavor! However, I do know this is a luxury product. It might not be available in your area and we are running out of time to order online. If you happen to be near a whole foods, I know for certain they carry this, but if you can't get your hands on it I have a solution! I truly think the spice packet is worth it in this recipe, there is none other to Siete Foods! But, I think you can accomplish a similar if you use 3 Tablespoons of your favorite taco seasoning blend, plus 2 Tablespoons of nutritional yeast. Or, 3 Tablespoons taco seasoning, and top with your favorite cheese if you don't mind the dairy! So many options, folks!

The BEST part about this casserole: assemble at night, stick in fridge. Forget about it! Wake up, stick in oven for 45-50 minutes, Forget about it! Open presents! Revel in magic! Open your new robe! (anyone else catch that SNL clip?) Enjoy a hot breakfast with barely any effort the morning of.

Garnish with fresh avocado, cilantro, and a squeeze of lime. Enjoy a blissful, post-Christmas morning nap. Post your pictures of this! Especially ones of you a little Christmas Eve tipsy, prepping breakfast for the next morning!

Look out for the last of my breakfast recipes tomorrow, it's going to be: Sheet Pan Eggs Benny!