By Haley Rae Shoning
TAKE A NIGHT OFF from heavy holiday meals and make it easy on yourself!
One of the most anticipated elements of the holiday season is, undeniably, the food. But between the many family gatherings and parties throughout the winter months, holiday fare can quickly become … well, a lot of meat and potatoes. Not to mention the hours spent in the kitchen cooking elaborate meals. Take a break from tiresome cooking, and whip up a delectable, easy-to-make breakfast dish for dinner tonight. Make it extra fun by dining in your PJs and having a family movie night afterward.
This no-fuss, add-what-you-like fusion dish is a perpetual crowd-pleaser, even for the pickiest eaters. It can also be made vegan—simply substitute tofu scramble or JustEgg for the eggs and add your favorite meatless protein.
4 slices of bacon, cooked and crumbled
butter (for cooking)
HOW TO MAKE IT
Scramble the eggs in a bowl.
Heat up a skillet with a small sliver of butter. Once the butter is completely melted, pour the eggs onto the hot skillet.
Scramble until the eggs are completely cooked through.
Separate the eggs into four tortillas.
Add toppings as desired.
*Recipe adapted from eatthis.com
This nourishing yet comforting Middle Eastern dish is the perfect winter meal—it’s simple to make with just a handful of healthy ingredients, protein-rich and full of complex flavors. Shakshuka is naturally vegetarian, dairy-free and gluten-free, but it pairs perfectly with a slice of sourdough bread or a sprinkle of feta.
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 teaspoons paprika
1 teaspoon cumin
¼ teaspoon chili powder
1 28-ounce can whole peeled tomatoes
6 large eggs
salt and pepper, to taste
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped
HOW TO MAKE IT
Heat olive oil in a large sauté pan on medium heat.
Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
Add garlic and spices and cook for an additional minute.
Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
Use your large spoon to make small wells in the sauce and crack the eggs into each well.
Cover and cook for 5 to 8 minutes, or until the eggs are done to your liking.
Garnish with chopped cilantro and parsley.
*Recipe adapted from downshiftology.com
Breakfast strata is an easy and delicious take on your classic eggs and bacon. Swap the bacon for your favorite protein or omit the meat and try it with broccoli and cheddar. This recipe is easily customizable, and you can make the strata ahead of time and bake it fresh the next morning for the best flavor.
8 cups of cubed bread (big chunks of a crispy baguette or sourdough
loaf are perfect!)
8 slices of uncooked bacon
½ cup chopped onion
3 garlic cloves, finely minced
3 packed cups fresh chopped spinach*
9 large eggs
2 cups whole milk
1 teaspoon salt
1 teaspoon ground mustard
¼ teaspoon fresh ground black pepper
1 ½ cups shredded Parmesan cheese
Optional garnishes: fresh ground black pepper, flaky sea salt and extra Parmesan cheese
HOW TO MAKE IT
Grease or spray a 9 x 13-inch (or similar size) casserole dish with
Arrange the bread in a single layer in the dish and set it aside.
In a large skillet, cook the bacon according to the package directions.
Remove all but 1 tablespoon of the fat. (Alternatively, drain all of the
fat and add 1 tablespoon of olive oil to the skillet.)
Allow the bacon to cool until it is safe to handle. Then, slice it into
bite-sized pieces. Sprinkle the bacon over the bread.
Add the onion and garlic to the skillet and cook for 4 minutes over medium heat until tender.
Add the spinach and cook, stirring periodically, until the spinach has wilted, about 2 to 3 minutes.
Remove from the heat.
Spoon the spinach mixture over the bread and bacon and top with the cheese.
In a large mixing bowl, combine the eggs, milk, salt, ground mustard and pepper.
Pour evenly into casserole dish.
Cover securely and place in the refrigerator for 1 hour or overnight.
Before baking, allow the casserole to come to room temperature for
15 minutes after removing it from the refrigerator.
Preheat the oven to 375 degrees.
Bake the casserole for 20 minutes, uncovered. Bake again for 30 to 35 minutes, loosely covered with aluminum foil.
The casserole is done when the sides are browned and the center is puffy.
Remove from the oven, sprinkle with desired garnish(es), and set aside for 5 minutes before serving.
Refrigerate leftovers for up to 5 days, securely wrapped in plastic wrap. Microwave to reheat.
*Recipe adapted from ourtableforseven.com
After one too many decadent holiday meals, a nutrient-packed smoothie bowl is sure to refresh your palate. Shake up your dinner routine and put out a build-it-yourself smoothie bar with granola, chia seeds, coconut shavings, fresh fruit and agave to top your bowl.
1 cup frozen mixed berries
½ cup unsweetened almond milk
3 tablespoons plain Greek yogurt
Ice, for thickening
Fresh fruit (think: blueberries, raspberries and blackberries)
HOW TO MAKE IT
Place all ingredients in a blender or food processor and mix until smooth. Add all your fun toppings and enjoy!
*Recipe adapted from eatyourselfskinny.com