Christmas morning is all about family, fun, and, of course, great food. This Overnight Breakfast Frittata paired with Spicy Potato Hash is the perfect way to start your holiday celebrations. It’s easy to prepare the night before, leaving you free to enjoy the excitement of the morning without being stuck in the kitchen. Plus, this meal is great for feeding a crowd—just double the recipe to serve even more guests!
Overnight Breakfast Frittata:
This frittata is a show-stopping breakfast that can be made the night before, then popped in the oven the next morning. Alternatively, you can prepare it right before baking for a quick and delicious breakfast.
Ingredients:
- 6 oz chorizo (or ground sausage of your choice)
- 12 eggs (I love pasture-raised eggs like vital farms)
- 2 tbsp flour (I like organic almond flour)
- 1/2 red bell pepper, diced (or 1/3 cup roasted red peppers)
- 4 oz shredded Monterey Jack cheese
- 1 small can of diced green chiles
- Salt and pepper, to taste
- 1/4 tsp cayenne pepper (optional, for extra heat)
Directions:
- Cook the chorizo: In a pan, sauté the chorizo (or sausage) over medium heat for about 10 minutes until browned.
- Prepare the baking dish: Pour the cooked chorizo into the bottom of a 9×9 baking dish. Top with the can of diced green chiles.
- Add the vegetables and flour: Sprinkle the almond flour over the chorizo mixture to help the frittata set. Top with diced red bell pepper.
- Add the cheese: Sprinkle shredded Monterey Jack cheese evenly over the mixture.
- Whisk the eggs: In a separate bowl, whisk the 12 eggs with salt, pepper, and cayenne pepper for a little heat.
- Assemble the frittata: Pour the whisked eggs over the ingredients in the baking dish. At this point, you can refrigerate the frittata with plastic wrap on top if you’re preparing it the night before.
- Bake: If you’re making it right away, pop it into a 400°F oven and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. For mini frittata muffins, bake for 10-15 minutes.
Spicy Potato Hash:
The perfect side dish for your frittata, this Spicy Potato Hash is full of flavor with a bit of heat from the jalapeno and cayenne. Crispy potatoes, colorful mini peppers, and savory spices make it a holiday breakfast favorite.
Ingredients (for 2-3 servings):
- 1 russet potato, diced into 1/2-inch cubes
- 2-3 mini sweet peppers, diced
- 1/3 white or yellow onion, diced
- 1 jalapeno, diced
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp rosemary
- 1 tbsp avocado or olive oil
- 1 tbsp butter
Directions:
- Sauté the veggies: Heat oil over medium-high heat in a cast-iron skillet. Add the onions and mini sweet peppers, and sauté for about 5 minutes until the onions are soft and translucent. Add the garlic and sauté for another 1-2 minutes until fragrant.
- Cook the potatoes: Add the diced potatoes and sauté for about 15 minutes, stirring occasionally until the potatoes are golden brown and starting to crisp up.
- Season: Add the butter and spices—salt, pepper, cayenne, onion powder, garlic powder, oregano, and rosemary. Stir to coat the potatoes. Cover the skillet for about 5 minutes to help steam the potatoes, then sauté for another 5-10 minutes until the potatoes are crispy and cooked through.
This Overnight Breakfast Frittata paired with Spicy Potato Hash is the ultimate Christmas morning breakfast. It’s easy to prepare in advance, full of festive flavors, and perfect for serving your family or guests. For another variation, try my Italian Sausage, Red Pepper & Mozzarella Frittata for a different twist on this holiday favorite. Click here for theItalian Sausage Frittata recipe.
Enjoy the holiday morning with a delicious, satisfying breakfast that will fuel you through all the Christmas fun!
Let me know if you make this—it’s sure to be a hit at your Christmas brunch!
