(Vegan & GF versions too)
*I suggest making this the day before and refrigerating for a quick and simple breakfast on Christmas Morning~so Mom can sit with the family and enjoy the holiday time-instead of in the kitchen preparing a special breakfast).
1 frozen organic pie crust (may sub a gluten free crust~or no crust at all)
Organic chopped green veggies (choose your family favorite or try something new: broccoli, asparagus, kale, chard, spinach, etc)
1-2 bulbs diced shallots
2T unsweetened milk of your choice (we use almond milk)
1 T organic coconut oil
1 tsp sea salt (to taste)
1 tsp granulated garlic
1/2 tsp black pepper
1/2 tsp turmeric
IF desired, additional options: sliced potatoes, meats, or tempeh or sautéed mushrooms, or seaweed
VEGAN version: instead of eggs, use organic tofu or organic chick peas (chick peas are an excellent source of protein and very flavorful).
Preheat oven to 375 degrees. Saute shallots and veggies in coconut oil. Add sea salt, black pepper, and turmeric. If you are adding meat, you may add in to saute. You may also add the tempeh or mushrooms at this time or saute separately. If you are adding potatoes, slice them thin and sauce until translucent, adding sea salt and pepper to taste. In separate bowl, crack the eggs, add your milk, and granulated garlic and whisk. If VEGAN version, mash the egg replacement of your choice, and mash the ingredients up with the milk of your choice and granulated garlic.
Put pie crust in oven to light brown. Remove and add veggie and optional ingredients in pie crust. Then pour egg mixture (or mix in egg substitute) on top and place in oven for approximately 25-30 minutes. Top will brown slightly and not jiggle.
After it cools completely, cover and put in refrigerator for the next day. When you are ready for breakfast, warm up at 375 degrees in oven (or toaster oven) for approximately 7 minutes.