The Perfect Christmas Breakfast

If you’ve been looking for the perfect, easy, delicious breakfast to feed your family on Christmas, look no further. This baked egg skillet strata has it all; caramelized vegetables, soft, pillowy ricotta, tangy hunks of sourdough bread.

The best part about this recipe is that it’s endlessly customizable. Try folding in a cup of shredded cheddar or Swiss cheese to the raw eggs, or sprinkle in cubed ham or cooked bacon. Not a fan of asparagus? Swap in broccoli. Mushrooms not your thing? How about a handful of baby spinach instead? If you have leftover roasted veggies from dinner the night before, use those up! This skillet can be assembled and poured into the skillet the night before as well. When you wake up in the morning, pop it in the oven and 20 minutes later you have a hot breakfast that will have your whole family running to the kitchen.

Think of this skillet like a savory bread pudding. You can take this dish into super-deluxe territory by whisking 1/2 cup heavy cream into the eggs. The cream will lend a rich, silky texture to the dish and make the eggs ultra-fluffy and light. A dash of hot sauce or paprika can certainly boost the eggs as well. Got some leftover herbs? Chop them up and toss them in! This skillet can really be made any way you want.

This skillet reheats beautifully the next day. Simple cover with foil and reheat at 400F for 5 to 10 minutes. It should keep covered in the refrigerator for up to 3 days- if it lasts that long!

Ricotta and Asparagus Egg Skillet Strata

Serves 4-6

2 Tbsp olive oil

6 oz Cremini mushrooms, quartered

Kosher salt and pepper

1 bunch asparagus, trimmed and cut in 1-inch pieces

1 dozen whole eggs

1/2 loaf country sourdough bread, cut in 1-inch cubes (about 4 cups)

2 scallions, thinly sliced

1 cup ricotta

Heat oven to 400F. Line a cast iron skillet with a 12-by-12 inch piece of parchment paper. On a rimmed baking sheet, toss mushrooms with olive oil and 1/2 tsp each salt and pepper. Transfer to oven and roast for 10 minutes, then add asparagus to tray and roast until browned and tender, about 10 more minutes. Remove from oven and let cool slightly.

Meanwhile, in a large bowl, whisk eggs with 1/2 tsp each salt and pepper. Fold in bread and scallions, then roasted vegetables. Pour mixture into prepared skillet. Top with dollops of ricotta. Transfer skillet to oven and bake until eggs are set, about 15 minutes. Let cool slightly before cutting and serving.

Store in the refrigerator for up to 3 days. Reheat in the oven covered in foil at 400F.