Christmas Breakfast Casserole

Yay! Christmas time is here! For me that means my husband gets to be off with us and we get to enjoy our favorite time together: mornings! We both love our coffee and a yummy breakfast. When I was pregnant we went every Sunday to Waffle House and I ate a pecan waffle, bacon, hashbrowns, and sometimes even a biscuit too… I can no longer eat so much!

Around Christmas time I like to make special breakfasts for us! This one is one of my favorites! Its packed full of veggies, protein, yumminess, AND to top everything off the colors of it look like Christmas!

This breakfast casserole is a wonderful family breakfast and a fantastic way to sneak vegetables in your kids diet (you’re welcome). So if you’re looking for some breakfast ideas for the holidays or have a brunch you need to bringing a dish to, this ones for you!

Christmas Breakfast Casserole

What you will need:

  • 8 eggs
  • 1/4 cup ham (diced) (you could use ground sausage or diced bacon too)
  • 1/2 cup of cheese (1/4 for mix, 1/4 for topping)
  • 1/4 cup milk
  • 1 tbsp siracha
  • 2 stalks green onions (diced)
  • 1 red bell pepper (diced)
  • 1/2 cup diced grape tomatoes
  • 1 cup kale
  • 1 tbsp minced garlic
  • 1/2 bag of frozen hashbrowns

Dry seasonings:

  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp creole seasoning (optional)

Directions:

Preheat oven to 425°F.

In a large mixing bowl, crack eggs and add in milk and siracha. Whisk mixture well and set aside. Dice all of your veggies and add to the bowl. Add in ham, hashbrowns, dry seasonings, hasbrowns, garlic, and 1/4 cup of cheese.

Spray a casserole dish with non stick spray and add in mixture. Make sure to spread out all the veggies and get everything in an even layer.

Bake for 25-30 minutes and enjoy!

This breakfast casserole is one of my favorite breakfast dishes! It’s also the recipe I use to meal plan for my husbands work meals! Hope you enjoy it as much as we do! Happy homemaking!

Homemade Fresh Pineapple Salsa (Gluten Free)

For football and holiday parties season, I am always looking for delicious recipes that are easy to make, loving to my budget, and most importantly, DELICIOUS. I finally found my perfect fresh salsa that is a game changer!

pineapple salsa

One thing you will learn about me is I love sweet and spicy foods! I stumbled upon this recipe from a usual happenstance; a family party, needing to bring a food item, struggling in the bank, and going to my kitchen to piece together something that’s cheap, easy, and most importantly, delicious!

This fresh pineapple salsa recipe is now a staple in my kitchen, my family parties, and my life! I no longer even can tolerate the thought of buying store bought salsa when I have this recipe at my fingertips!

My husband is obsessed, my sister steals the leftovers, and I can’t get enough! What’s also great about this salsa recipe is that like so many other fine things in life, it gets better with age! I love to have this salsa as a healthy snack (with some delicious tortilla chips), paired alongside some homemade quesadillas, or with my easy burrito casserole (which I will be posting soon so stay posted!)

Enough talk about this salsa, it’s time to hurry and try it so you can truly begin living!

Fresh Pineapple Salsa Recipe

What you will need:

  •  20 oz can of pineapples (chunk or whole it doesn’t matter)
  •  4 oz can of diced green chilis
  •  14.5 oz can of diced tomatoes
  •  1 tbsp minced garlic
  • 1 tbsp diced pickled jalapenos
  • 1 tbsp red chili paste
  • 1/2 orange bell peppers
  • 1/2 red onion
  •  1/4 cup cilantro (fresh)

Dry Seasonings for salsa:

  •  3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin (dried)

Directions for Salsa Recipe:

For this recipe I use my countertop sized food processor that makes cooking so much easier! It’s quickly put together, you just press the lid to pulse, and it’s easy cleanup!

Drain the can of pineapples and tomatoes and pulse together in the food processor. When desired consistency is met (I like my salsa very smooth), then remove mixture and place in a bowl and set aside.

Roughly chop bell peppers, onion, and cilantro and place in food processor. Add minced garlic, red chili paste, jalapenos, and green chilis. Pulse together until smooth and then add to tomato and pineapple mixture!

Stir well, add in all of the dry seasonings, and serve!

You can eat right away (if you can’t wait) or it tastes best when refridgerated for about 24 hours! The longer it sits, the more delicious it gets!

I hope you find this fresh pineapple salsa recipe easy, delicious, and a new staple in your homes as well! Let me know what you think, and as usual, Happy Homemaking!!!

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