If you share your Christmas mornings with over the top excited children a pretty hectic morning is in store and the last thing one needs is a big breakfast to deal with, the kids won't eat much, but the adults try to eat a little lighter. Around our Christmas eve and Christmas day the dinners are the highlights and breakfast/brunch is not such a big deal. Make ahead dishes are fantastic, but I don't always remember the "allow to sit overnight" part of the recipe, so a stash of good and easy breakfast menus is always on hand for the holidays.
One of the several that I have prepared for brunches is a southwestern frittata that I serve with a freshly made tropical salad.
Ingredients6 large eggs
1 cup corn kernels fresh or frozen
4-5 baby peppers, red yellow, orange, diced
1 clove garlic, minced
1 cup diced red onion
2 corn tortillas, cut into wedges
1 cup grated pepper jack cheese
2 tablespoons fresh cilantro, chopped,
1-1/2 tablespoons Each fresh Cilantro and fresh chives, chopped for garnish
salt and pepper to taste
+optional salsa or pico de gallo
1 tablespoon Olive oil