I often feel a bit overloaded with all the sweet stuff at Christmas, and the kids tend to dig into their Christmas stockings first thing and start in on the homemade sweets, so a savoury breakfast/brunch on Christmas day makes a lot of sense to me. (I prefer a savoury breakfast any day, actually.)
This year, we’re having our traditional Christmas dinner of roast turkey and all the trimmings on Christmas Eve. Christmas day we’re having a lazy breakfast after the kids open their presents, then getting together for dinner with friends on Christmas night. So this is the breakfast I’m making for Christmas day – a ‘prepare ahead’ breakfast casserole. Oh, and mum is bringing Monkey Bread too, so that should keep everyone happy!
This tasty casserole is of course not only perfect for Christmas breakfast, but for breakfast any day – and for dinner too! The bottom layer is homemade hashbrowns, made with a mixture of potato and orange sweet potato. (Or you can try the cauliflower “GAPS/Paleo” version for a low carb option.) Then there’s a layer of egg, then a spicy American-style turkey or beef mince layer, and egg and zucchini on top with a sprinkle of herbs and savoury yeast flakes. You can use grated parmesan instead of savoury yeast flakes if you don’t need it to be dairy free.
You can prepare this the day before if you like, and bake it the next morning; or bake, cool, and wrap individual slices to freeze for other meals. Serve with a leafy green salad if serving as a main meal.
Christmas Brunch Casserole
(Gluten Free, Grain Free, Dairy Free, Nut Free)
- Preheat oven to 180°C.
- 1kg potatoes, roughly chopped (I use a mixture of potatoes and orange sweet potatoes)
- 1 brown onion, halved
- 2 garlic cloves
- 3 Tbsp ghee or coconut oil
- 2 tsp herb salt
- Freshly ground black pepper
- 500g turkey or beef mince
- 1/8 tsp sage, ground
- 1/4 tsp cayenne pepper
- 1/2 tsp oregano
- 2 Tbsp tamari
- 2 Tbsp tomato sauce
- 10 eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 zucchini, quartered
- 2 tsp savoury yeast flakes
- Place potatoes, onion, garlic, 1 tsp of herb salt and some freshly ground pepper into mixing bowl and chop 30 sec/speed 4.
- Melt ghee or oil in a large frypan and add potato mixture. Stir and fry until lightly browned and cooked through, approx. 10 mins. Spread over base of a 34 x 22 cm rectangular baking dish and set aside.
- Meanwhile, place mince, sage, cayenne, 1/4 tsp oregano, tamari and tomato sauce into mixing bowl and mix 10 sec/reverse/speed 3. Cook 4 mins/Varoma/reverse/speed soft with MC off (until barely cooked). Remove to a bowl and set aside.
- Place eggs, 1 tsp herb salt, garlic powder and onion powder and some freshly ground black pepper into mixing bowl. Mix 5 sec/speed 4, then drizzle half the mixture over the potatoes.
- Sprinkle mince over the egg layer.
- Add zucchini to remaining egg mixture in mixing bowl and chop 3 sec/speed 5. Spread over mince layer and sprinkle with 1/4 tsp oregano and yeast flakes.
- Cover with foil and bake in preheated 30 mins, then remove foil and bake a further 30 mins, or until set and browned.
- Instead of potato and sweet potato, chop 1 kg cauliflower into florets, then process in two batches in the Thermomix - 4 sec/reverse/speed 5. Stir fry with coconut oil or ghee then place into casserole dish.
- Omit cayenne pepper if you can't have chilli yet. Swap tamari for coconut aminos. Omit tomato sauce if not able to have tomato yet, or use homemade tomato sauce if you can. Swap savoury yeast flakes for a good sprinkle of organic herb salt.
- Cover casserole with foil and place in fridge overnight. In the morning, place in preheated 180°C oven and cook 45 mins, then remove foil and cook 30 mins or until set and browned.
Quirky Cooking https://www.quirkycooking.com.au/