The Thanksgiving holiday has a major flaw in it, and it is this: What to eat for breakfast?
Let’s face it. The first half of Thanksgiving Day is no holiday. Even if you love to cook, it ain’t easy. All that turkey- wrangling and giblet stirring and potato mashing takes energy.
Here’s news: A good breakfast makes you a better cook. Plus, it keeps you from turning into a total, um, grouch by midday.
Which your friends and family will appreciate.
The last thing you want to do, however, is start messing up the kitchen on Thanksgiving morning before you even get started on the big event. You need something you can make ahead.
What’s more, you don’t really want a relaxing, langorous breakfast. This is no time to have an international moment over coffee cake. You need wake-up food: bracing, nutritious and alive.
This recipe is sort of a hybrid Mexican chilaquiles/Italian strata/Colorado breakfast casserole. Make it the night before and pop it in the oven first thing. By the time you’ve brewed some coffee and prepped the turkey for the oven, it’s done.
Spicy Thanksgiving Breakfast Bake
If you don’t have an 8×8-inch or 9×9-inch baking pan, you can use an oven-proof skillet. Serves 4.
Ingredients
2 tablespoons olive oil
1/2 pound Mexican chorizo (optional; spicy Italian sausage may be substituted)
1 medium onion, diced
2 cloves garlic, minced
1 box frozen spinach, defrosted and excess liquid squeezed out
8 large eggs, beaten
1 cup half and half
1/2 teaspoon each salt and freshly ground black pepper
About 1/4cup red onion, minced
1 bunch cilantro, chopped
2 cups cheese, mixture of jack, cheddar and white cheese
About 6 small corn tortillas, cut into eighths
8-10 green chiles, roasted and sliced
Hot sauce for garnish
Directions
Heat the olive oil in a large saute pan over medium-high heat and cook the meat, if using, until broken up and browned, about 4 minutes. Add the onions cook and until soft, about 5 minutes. Add the garlic and cook 2 more minutes. Add the spinach and heat through. Remove from heat to a plate to cool.
In a large bowl, whisk the eggs and half and half until well blended. Season with salt and pepper.
In another bowl, combine the red onions, cilantro and cheeses. (If desired, add a couple of teaspoons chile powder or a pinch of red pepper flakes here.)
Place one layer of tortillas in bottom of pan. Top with a few spoonfuls of the onion mixture, one layer of chile strips, and a handful of the cheese mixture. Continue to layer until all the ingredients are used. Cheese should be on top.
Pour the beaten eggs all over the casserole. Cover tightly with plastic wrap and stick it in the refrigerator.
First thing Thanksgiving morning, preheat the oven to 350 degrees.
Bake for 1 hour or until the cheese is all melty and brown. Serve with hot sauce and, if the moment dictates, a bloody Maria.
