12 Days of Holiday Recipes Day 10: A Healthy Christmas Breakfast Bake

I love this recipe. I usually make some version of a frittata or quiche on Christmas day for breakfast with the family. It is easy, healthy, delicious, nutritious and colorful. It leaves you with an easy morning of opening gifts because you whip up this recipe the night before and put it in the refrigerator. The next morning, you pull it out and bake it while you are opening presents.

It makes about 8 servings. So you will be able to feed your entire family.

This recipe is by Ellie Krieger. She is a registered dietitian. She developed this recipe for Accent Healthy.

This recipe is an excellent source of:
Calcium, Iodine, Manganese, Phosphorus,
Protein, Riboflavin, Selenium, Vitamin C

And a good source of:
Fiber, Folate, Magnesium, Pantothenic Acid,
Potassium, Thiamin,  Vitamin A, Vitamin B6,
Vitamin B12, Vitamin D

I love this recipe because it is jam-packed with nutrition and also keeps you full. After all the health benefits and the easy to prepare recipe, how can you not want to try it? Do you have a favorite Christmas day recipe or tradition that you always prepare? Enjoy your holidays in a healthy way!

Photo Credit:  jeffreyw

Ingredients

  • 2 teaspoons olive oil
  • 1 large onion, diced (about 2 cups)
  • Cooking spray
  • 1 whole-wheat baguette (about 18 inches long, 8 ounces), cut into 1-inch cubes
  • 8 large eggs
  • 8 large egg whites
  • 2 cups low-fat (1%) milk or skim milk
  • 1 (10-ounce) package frozen chopped broccoli, thawed or a head of fresh broccoli chopped
  • 1-2 red peppers, chopped into about 1″ strips or larger chunks based on your preference – I like to add these to have the red and green Christmas colors
  • 1-1/2 cups shredded extra-sharp cheddar cheese (6 ounces)
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Breakfast Bake

Instructions
Heat the oil in a nonstick skillet over medium-high heat. Add the onions and cook, stirring until translucent and beginning to brown, about 5 minutes. Set aside to cool.
Spray a 9x13-inch baking dish with cooking spray.
Arrange the bread cubes in the dish.
In a large bowl, beat the eggs, egg whites, and milk until incorporated.
Add the onions, broccoli, red peppers, cheese, nutmeg, salt, and pepper and stir to incorporate.
Pour the egg mixture over the bread, spreading it around so the liquid saturates the bread.
Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
The next morning or that day if you decide not to refrigerate it- Preheat the oven to 350°F. Remove the plastic wrap and bake until the top forms a light brown crust, 50 to 60 minutes. Serve hot and enjoy!

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