There is way too much candy in my house right now. I woke up this morning with a sugar hangover. Is that a real thing? I swear, all the sugar in my system sapped my brain. And any photography skills I may have had.
It’s really important to counteract the sweet candy goodness with something eggy and starchy and cheesy.
What a delicious way to celebrate Christmas morning. Yesterday I was really wanting to transport myself back to age 7, when Christmas was IT. The presents, the sparkle, the anticipation, the afterglow.
Christmas is so very different now. We got up, made this breakfast casserole, opened presents, went back to bed, and ate more casserole when we woke up. Two breakfasts is all the afterglow I need these days.
I hope you had a warming, glowing, warm Christmas with a full belly and lots of candy canes.
serves 6-8 (unless you have 2 breakfasts)
2 large potatoes, diced
1/2 yellow onion, chopped
1 TBL olive oil
2-4 oz cream cheese
2 garlic cloves, finely chopped
4-5 mushrooms, sliced
1 tomato, diced
1/4 cup milk
1/2 cup grated cheddar cheese
salt & pepper
Place potatoes and onion in a large pot and cover with with water. Boil for 5-7 minutes or until potatoes are fork tender. Drain.
Heat oven to 350. Add potatoes and onions to an oiled 9×13 baking dish. Stir in the cream cheese so that the potatoes are coated. You will need to eyeball how much cream cheese to add. Add some salt and pepper. Sprinkle garlic, mushrooms, and tomatoes evenly over the potatoes.
Beat the eggs in a bowl with the milk and some salt & pepper. Pour over potato veggie mixture. Top with cheddar cheese.
Bake for 30-40 minutes or until eggs are set. Enjoy!