One of my favorite family traditions is Christmas morning breakfast. When my children where young, a quick Christmas breakfast that could be prepared ahead of time was essential. I loved that I could pop it in the oven while we gathered around the tree to unwrapped Santas gifts. Planning ahead, with recipes like this, has saved me lots of time on Christmas morning. Allowing me to be present in the moment and creating a sense of peace, instead of a mad, chaotic dash out the door.
There is nothing quite like a flaky pie crust, with a fluffy, creamy egg center. This sweet and savory combination of sausage and cranberry has always been a crowd pleaser. A Christmas morning, family favorite, in my home — along with Ree Drummond’s Cinnamon Baked French Toast. Some years, when I want something a little sweeter, I add my Persimmon Rose Tart with spiced custard to the menu. All three recipes will continue to be a part of our day as we build on our favorite family tradition. I hope your family loves them as much as we do!
Quiche is a great option for breakfast, brunch or even dinner. It’s so versatile — You can easily adjusted to any taste or health preferences. Watching your carb intake? Easily adapt this recipe by omitting the crust. I promise the family won’t even know its gone.
It whips up quickly — in just under twenty minutes. Make it ahead and refrigerate for up to 3 days or pop it in the freezer for a busy week night!
Christmas Breakfast Quiche
- 1 homemade pie crust or 12-ounce store-bought pie crust
- 1/2 pound ground breakfast sausage
- 2 teaspoons olive oil
- 1/2 sweet onion thinly sliced
- 1/2 cup shredded Cheddar cheese
- 1/2 cup dried cranberries
- 1 tablespoon fresh chopped sage
- 6 large eggs
- 1 cup half-and-half
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 400°.
- Carefully place pie crust in a 9-inch deep dish pie plate. Crimp or flute crust as desired. Set aside.
- Cook breakfast sausage in a large skillet over medium-high heat until no longer pink. Transfer sausage to a bowl and keep warm. Return skillet to heat and add olive oil; add onion and cook for 2-3 minutes, stirring frequently, until onions brown slightly.
- Spread Cheddar cheese in the bottom of the prepared pie crust. Top with sausage, onion, cranberries, and sage.
- Combine eggs, half-and-half, salt, and pepper in a medium bowl. Pour evenly over sausage mixture.
- Bake at 400° for 50-60 minutes or until eggs are cooked through and not wobbly when jiggled. You may need to place a piece of aluminum foil over the top of the quiche if the crust begins to brown too much.
- Allow to cool slightly; serve immediately or chill and serve cold.