Christmas Day I’m in charge of the kitchen.
It’s a full day of cooking and baking and serving and slaving.
My family appreciates it though, because I remind them about the state of my awesomeness when it comes to holiday throw downs repeatedly before, during, and immediately after so it’s worth it.
I wanted to get wild and do something different for this year’s holiday dinner, however, after consulting my friends on Facebook about Christmas menu ideas, I’ve decided that since my kids don’t like turkey, and a prime rib is not something I can tackle in my kitchen (honestly, after speaking to my mother about it, I realized I didn’t even know what that was!), we will be having ham.
Like every single other year since I took over Christmas Day preparations 13 years ago.
Call it boring if you must, I’ve decided to call it a tradition. Because traditions are cool and fun and memorable and not even the teeniest bit boring despite the fact that they happen repeatedly and predictably without fail.
In an effort to add some intrigue and excitement to our holiday menu, I decided to make a special breakfast instead!
Not being one to risk ruining the holiday meal plan, I decided to give my quiche a trial run this week.
I wanted to see if I could get the middle to set. And test proportions (if The Dudes really dig it I would need two). And make sure the crust doesn’t get all crispy and black.
It came out superbly!
So tasty, perfectly set, filling, healthy, and so very, um-um, good.
Only, I will not be serving it for Christmas day breakfast.
Because my children and my husband all took one glance at it and said uh-uh.
DudeDad skipped because of the mushrooms (he doesn’t eat “poison”). Dude 1 skipped because of the eggs. Dude 2 skipped because of the consistency. And Dude 3 skipped because, “It pretty much just looks like you barfed in a pie. I’m not eating no barf pie, Mom.”
That kid’s cray. Like his two older brothers and his daddy.
Because it doesn’t look a thing like barf (okay, it sorta does, but whatever), and it smells like heaven, and it tastes like joy, two factual things they know nothing about because they’re big, ole, food baby judgers.
I can’t decide if they love me so much they wanted me to have the entire thing to myself or if they really don’t care at all about me and are happy to deposit my hard work into the garbage can along with my feelings. I refuse to believe that I raised and/or married such a food sheltered humans (I’ve eaten alligator ok, ALL-I-GA-TOR)..
Either way, they’re getting Eggo waffles for breakfast on Christmas Day.
Hopefully you own food adventurers who might enjoy this creation. I want someone to have a happy homemade holiday breakfast!
Johnsonville Sausage, Mushroom, Spinach Christmas Breakfast Quiche
- 1 refrigerated pie crust. Of course, you can make your own, but no need to be a Christmas breakfast martyr. Save your homemade awesome for dinner.
- 1/2 lb Johnsonville breakfast sausage, cooked and crumbled
- 1/2 small onion, diced
- 1 cup mushrooms, sliced
- 3 large eggs
- 1/2 cup Egg Beaters (or generic brand of egg substitute you snag for less)
- 1 cup half and half
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried parsley
- 1 cup shredded Mexican cheese blend
- 1 cup fresh spinach
1. Take your pie crust out of the fridge and allow it to come to room temperature. While waiting you can do any number of things. Personally, I spend my time watching Dodge Dart videos and stalking US Weekly for JT pregnancy reports and Ryan Gosling baby sightings.
2. Once pie crust is ready (about 30 minutes) unroll it into your pie pan. I use a 9 inch one.
3. In medium skillet, crumble your Johnsonville breakfast sausage and cook on medium until no pink is left.
4. Remove sausage from pan when done and, if desired, drain all but about 2 tablespoons of drippings from pan. Me? I don’t drain because that is where the heart attack tastiness is.
5. Add onions to pan. Cook for about 2 minutes.
6. Add mushrooms to the onions Cook until soft. Remove from heat.
7. In a bowl combine eggs and egg substitute, half and half, and all seasonings. Beat.
8. Fold in cheese.
9. Fold in sausage, and onion/mushroom mixture.
10. Add spinach. Mix.
11. Pour everything into pie crust.
12. Bake at 375 for about 40 minutes, or until middle is mostly set. If it looks all Jello wiggly, then it’s probably not quite done. Give it a few more minutes to cook.
13. Remove from oven and let cool some. It should set even more as it cools.
14. When your family wanders in, show them your creation. If they grimace and turn their heads in disgust, feel free to act indignant even though we all know you don’t mean it because you didn’t want to share with them anyway.
15. Make your judgy family boxed mashed potatoes and frozen chicken patties for dinner and then grub your meal right in front of them. Haters gonna hate and those with a more sophisticated palette are gonna eat better.
*Disclosure: Johnsonville sponsored today’s post and encouraged me to use their tasty sausage in my tasty recipe. All opinions, breakfast idea, and the family members that won’t eat anything good are my own