It is natural to want to try a set of new menu ideas during the holiday season. If you are looking for some great healthy breakfast ideas that incorporate veggies and all the flavors you love during the Christmas holidays, then you have come to the right place.
We have created three different recipes for veggie Christmas breakfast ideas, so we have got you covered, no matter your taste buds’ desire.
An easy way to transform a traditional dish into something new is by adding fruits, veggies, herbs, and spices. For example, you can add cranberries to all of them as well as other veggies. Use your imagination, and you will delight everyone, including yourself.
Fancy Hash Browns
2 TBS olive oil
2 cloves garlic, pressed
2 green onions, chopped (use the green and the white parts)
1 bag hash browns
2 cups veggies (combo of broccoli, Brussels sprouts, bell peppers, zucchini – whatever you have around)
Salt and pepper
Use a large pan to heat the olive oil until it is hot. Add onions and cook until they sweat, then add garlic. Cook until the garlic is fragrant. Sprinkle with a pinch of salt. Add a bag of hash browns. Stir together with the onion and garlic. Sprinkle with a pinch of salt. Let cook on the first side until crispy and brown, turn over, then add the mixed veggies.
Cover and cook for about five minutes until the veggies are bright. Sprinkle with fresh basil, salt, and pepper to taste, and serve with a slice of tomato. Hint: If you use bell pepper, carrot, or other long-cooking veggies, cook onion and garlic.
Overnight French Toast
1.5 cups unsweetened soymilk
2 ripe bananas
2 TBS corn starch
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 French baguette
1/3 cup Earth Balance vegan butter (from the sticks)
3/4 cup brown sugar, packed
1 cup pecans, chopped
2 zucchinis, peeled and shredded (put into paper towels and squeeze out the water)
1/4 teaspoon ground nutmeg
Extra Earth Balance for pan
In a small blender, blend bananas, milk, starch, 3/4 tsp cinnamon, and vanilla until smooth. Then tear the baguette into one-inch cubes before lining a well-buttered 9×13 dish with it. Pour the mixture you made in the blender over the bread. You are going to want to press the bread down to make it soak up the mixture. Cover, and put in the fridge overnight.
Preheat the oven to 350 degrees Fahrenheit. Use a medium-size saucepan to melt the butter on medium-low heat. Add the sugar and whisk. Keep stirring until the mixture starts turning caramel-colored. Turn off the heat, add the nuts, nutmeg, and 1/4 teaspoon of cinnamon.
Meanwhile, add the shredded zucchini to the bread mixture by stirring it in. Now, spread the butter topping over the casserole. Bake it for 40 minutes until it puffs up and turns golden brown. Top with maple syrup and enjoy. If you have any seasonal fruit, you can add that too.
4 sweet potatoes scrubbed and dried
4 tablespoons vegan butter
6 tablespoons chopped pecans
4 tablespoons maple syrup
1 cup vegan vanilla yogurt
Pierce each potato with the tines of your fork or insert a potato nail. Bake your sweet potatoes in a 375 degrees F oven uncovered without foil in a parchment-lined pan for about 50 minutes until a fork is easily inserted and comes out almost clean. After the potatoes are finished, let them sit for five minutes before serving. Cut open and put the above ingredients in, starting with the butter and ending with the yogurt. This is the perfect breakfast for a busy day.
If you think outside the box, you are sure to come up with lots of veggie Christmas breakfast ideas that really taste great and are simple to make. Do not overlook eating leftovers for breakfast. You do not always have to eat traditional breakfast items; you can mix it up. The main thing is that it tastes good.