2 New Years Day Breakfast Dishes

Hi friends! Happy New Years Eve! It certainly doesn’t feel like the last day of the year!

I mentioned yesterday that today I was going to share my year in review but I decided to share something you can enjoy on New Years Day morning instead! I made both of these dishes for my family on Christmas morning and both were finished in their entirety! The first one is a gluten-free (if you use gluten-free bread) Veggie and Egg Breakfast Casserole and the second one is a Spinach and Red Pepper Vegan Quiche. According to the rest of the crew both were equally delicious!

Both of these recipes are pretty quick to throw together (I’ll prep my New Years Day breakfast this afternoon instead of tomorrow morning of just to save time!)  and will keep your family satisfied while the New Year’s Day good luck foods are being prepared!

Breakfast Veggie and Egg Casserole (Gluten-free)

Ingredients

• 4 pieces of gluten-free bread, toasted and chopped into cubes
• 1 tbsp coconut oil
• 1 yellow onion, finely diced
• 1 tbsp minced garlic
• 3 cups chopped mushrooms
• 1 red bell pepper, finely diced
• 1 cup spinach, chopped
• ¾ tsp salt
• ½ tsp pepper
• 2 tbsp herbs de province 
• 10 eggs (can sub 2 egg whites per 1 whole egg if you want to reduce the fat in the dish)
• ½ cup unsweetened original almond milk
• ¼ cup shredded cheese
• ¼ cup shredded cheese for topping

Directions

1. Preheat oven to 375 F and spray a 8 x 11 inch casserole dish with non-stick spray.
2. Toast and chop the bread. Spread it out evenly on the bottom of the casserole dish. 
3. In a skillet, heat the coconut oil over medium-high heat. Add the onion and sauté for 1-2 minutes. Add the garlic, mushrooms, bell pepper, spinach, salt, pepper and herbs and sauté until the vegetables are softened. Once finished, remove from the heat and set aside.
4. Meanwhile, place all of the eggs in a large bowl and add in the almond milk and ¼ cup shredded cheese and beat until evenly combined. 
5. Once the vegetables have cooled slightly. Pour the vegetables into the eggs and combine.
6. Pour the entire mixture over the bread cubes and top with the remaining cheese. 
7. Bake for ~30-35 minutes or until lightly browned and set.

Recipe adapted from Angela at Oh She Glows

Ingredients

For the crust:

• 1 tbsp ground flax + 3 tbsp warm water, mixed together
• 1 cup whole almonds, ground into flour
• 1 cup rolled oats, ground into flour
• 2 tsp herbs de province 
• ½ tsp salt
• 1 tbsp coconut oil
• 2.5 tbsp water

For the quiche:

• 1 14 oz block firm tofu
• 1 tbsp coconut oil
• 1 small onion, thinly sliced
• 1 tbsp minced garlic
• 3 cups chopped mushrooms
• ½ cup fresh chives, finely chopped
• 1 cup baby spinach, chopped
• 1 red bell pepper, diced
• 1 tbsp herbs de province 
• 2 tbsp nutritional yeast
• ½ tsp salt
• Black pepper, to taste 
• Red pepper flakes, to taste

Directions

1. Preheat oven to 350 F and lightly spray a round 9-inch pie pan with non-stick spray.
2. Drain tofu block and place it on the counter on several paper towels. Cover it with several more paper towels and place a book on top of the block to drain out some of the water. 
3. Prepare crust next. Whisk together the flax and warm water in a small bowl and set to the side until a gel like consistency has been reached.
4. In a large bowl, combine the almond meal, oat flour, herbs and salt.
5. Melt the oil for a few seconds in the microwave and then add it to the four mixture. Add the flax mixture and the additional 2.5 tbsp of water to the flour as well and stir until evenly combined, creating a cookie dough-like consistency. 
6. Place the mixture into the pie dish and spread/press it evenly into the pan –working from the center to the edges.
7. Using a fork, poke multiple tiny holes into the dough to allow air to release. 
8. Bake the crust for 13-16 minutes or until golden brown. 
9. Increase the oven temperature to 375 F.
10. Prepare the filling. Cut the tofu block into 4 even squares and place them into a food processor. Process the tofu until smooth.
11. In a skillet over medium-high heat, add the coconut oil and onion. After 1-2 minutes add the garlic, mushrooms, chives and red bell pepper and continue to cook for 5-6 minutes. Add the spinach, salt, herbs, nutritional yeast, pepper and red pepper flakes until evenly coated.
12. Remove the vegetables from the heat and stir in the smooth tofu until evenly combined. 
13. Spoon and smooth the mixture over the baked crust. 
14. Bake the quiche, uncovered at 375 F for 35 minutes or until the quiche is firm all the way through. Allow it to cool for ~15 minutes before slicing.
15. Serve warm and enjoy!

Tagged as: breakfast, breakfast casserole, casserole, new years day, new years eve, recipe makeover