In search of a Christmas breakfast that you can prep in advance and feed a crowd? Consider simple baked eggs that taste and smell like pizza! To keep this dish festive, roasted tomatoes and sautéd kale serve as the main components to highlight the colors of the season. Don’t like either? Swap in spinach or swiss chard for kale and roasted peppers in place of tomatoes. The cheese in the baked eggs is also adaptable to taste preference and availability. I highly recommend using a combination of a sharp cheese, like cheddar or fontina, with a mild creamy cheese like mozzarella. Serve the eggs with a simple salad, berries, toast, and shiitake bacon and you’ve got a simple and delicious holiday breakfast!
Shiitake bacon is a fun way to feel like you are eating bacon on a plant-based diet. The roasted and crispy mushrooms give off a similar umami taste of bacon, and the crunchy texture can fool any bacon bit lover. Added bonus, shiitake mushrooms are one of the few dietary sources of Vitamin D. I always make a big batch since they shrink dramatically when cooked and they are also addictively delicious!
To prep this dish in advance, cook the kale and tomatoes the day before. The cheese can be shredded in advance or just make your life easier and purchase pre-shredded cheese. On Christmas morning, simply butter your baking dish, beat your eggs, and pour all the ingredients together and cook for 30 minutes. The shiitake bacon is best hot out of the oven and crispy, but feel free to cook it in advance and warm in the oven for 5 minutes prior to serving.
pizza frittata with shiitake bacon
6 roma tomatoes, quartered
1 tablespoon dried oregano
3 tablespoons olive oil, divided
1 garlic clove, minced
1/8 teaspoon red pepper flakes
1 head of kale, leaves removed and chopped
8 pasture-raised eggs
2 tablespoons milk of your choice (I use organic whole milk)
1/4 teaspoon Aleppo pepper
1 cup cheddar or fontina cheese, shredded
1 cup mozzarella, shredded
1/2 cup parmesan, grated
Salt and pepper
Butter or coconut oil to grease pan
Parsley or basil to garnish
Preheat oven to 350 degrees. Line a sheet pan with parchment paper. Toss tomatoes with two tablespoons olive oil, oregano, and a pinch of salt and pepper. Roast for 3o minutes.
While the tomatoes cook, make the kale. In a sauté pan (or cast iron frying pan that you will bake the eggs in), warm one tablespoon olive oil over medium heat. Add garlic and red pepper flakes, cook for 30 seconds, then add in kale. Sauté until wilted. Set kale and tomatoes aside to cool. Do not mix the hot vegetables with the eggs. This can cause the eggs to cook.
Grease a 9 x 12 baking dish or cast iron skillet. I use the Staub cast iron fry pan.
In a large bowl, whisk together the eggs, milk, Aleppo pepper, and a pinch of salt and pepper. Add in cheddar, mozzarella, and most of the parm.
Pour the kale and tomatoes into the greased cast iron pan. Add the egg mixture. Use a spoon to evenly distribute the kale and tomatoes. Top with remaining parm. Transfer baking dish to the oven for 30 to 40 minutes. Cook until the eggs are golden and set. I always veer toward the slightly undercooked side since the eggs will continue to cook slightly with the residual heat.
Cut into 6 squares or triangles, top with basil or parsley, and enjoy.
1 pound shiitake mushrooms, cleaned, trimmed, and thinly sliced, about 1/4-inch thick
1/4 cup extra virgin olive oil
2 teaspoons coconut aminos or tamari
Preheat oven to 350. On a parchment paper-lined sheet tray, toss mushrooms with coconut aminos or tamari and olive oil.
Spread mushrooms out evenly, and bake for 30 minutes, turning frequently until crispy. Pay close attention to the oven as mushrooms can go from perfect to burned quickly. Mushrooms will continue to crisp when removed from the oven. Store in an airtight container in the fridge for up to two days.