A Healthier Christmas Breakfast

Grace and I have been having so much fun in the kitchen since she got home for college break. Well, maybe I’m having fun posing for pictures, while she’s cooking away–far too busy to sit on the counter holding a bowl of eggs with me!

One of the things I asked for Grace’s help with was coming up with a yummy breakfast for Christmas morning that wasn’t quite as comfort-y as the ones I typically make. Could she create a healthier take on the cheesy egg bake and overnight French toast that I usually serve? Well, per usual, she did it, and I’m sharing her recipes with you today. Both of these can be made ahead of time so that you can enjoy Christmas morning with your family.

Dairy-Free and Gluten-Free Roasted Veggie & Bacon Quiche

What You Need

  • 2 medium potatoes, sliced very thinly (can use sweet potatoes or russet potatoes, depending on taste preference)
  • 1 cup chopped broccoli florets
  • 1 medium bell pepper
  • 1/2 cup diced red onion
  • 4 slices crispy (turkey) bacon, diced
  • 7 eggs
  • 1/4 cup milk of choice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup regular cheese OR 1.5 tablespoon nutritional yeast + 1/4 cup dairy-free cheese

What You Do

  1. Preheat oven to 400 degrees. Grease a pie dish with olive oil. 
  2. Layer thin slices of potato in the pie dish to create the “crust.” Try to make the layer as even as possible, and only as thick as 1-2 slices of sweet potato. Drizzle crust with a little more olive oil and season with salt and pepper. Place in the oven for about 25 minutes. Baking the potatoes before adding the filling makes sure it’s crispy!
  3. While the crust is cooking, chop your broccoli florets into small pieces and slice your bell pepper. Place broccoli, bell pepper, and red onion on a cookie sheet and drizzle with olive oil. Roast for 20ish minutes, or until broccoli is cooked through and slightly crispy.
  4. In a large bowl, whisk together eggs, milk, salt, pepper, and nutritional yeast (if making dairy free). The nutritional yeast adds a “cheesy” flavor to the mix without dairy. You can definitely omit if using regular cheese!
  5. When potatoes are starting to look crispy, pull crust out of the oven. Layer first with roasted veggies and then pour the egg mixture over that next. Top with cheese of choice—I used Trader Joe’s almond mozzarella to keep it dairy-free, but use your favorite shredded cheese! 
  6. Bake for 20-25 minutes, or until middle is just set. Let cool for 5 minutes before slicing and serving. We served ours with avocado and salsa. 

Vegan, Dairy Free, Gluten Free Peanut Butter & Jelly Oatmeal Bars

What You Need

Wet Ingredients

  • 3/4 cup peanut butter
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil

Dry Ingredients

  • 1 1/4 cup rolled oats
  • 1 cup oat flour
  • 1/4 tsp baking soda


  • 1 cup raspberry jam (directions below)

  1. The only two ingredients you will need are some chia seeds and frozen raspberries.
  2. In order to make this delicious raspberry chia jam, all you need is to bring 1 cup of water to boil and gently mash 1/2 a cup of raspberries in and mix well.
  3. Once the mashed berries are mixed in with the hot water, turn off the heat and add 1 heaping tbsp of chia seeds and stir well.
  4. Additionally, if you prefer sweeter, you can add some honey or maple syrup (vegan option).
  5. Let the raspberry chia jam sit for 10 minutes until the chia seeds completely soak up the liquid and expand, simulating the gelled texture of the store-bought fruit jam.

What You Do

  1. Preheat the oven to 350.
  2. Set 1/4 cup of the peanut butter aside. Then mix all the wet ingredients together in a mixing bowl
  3. Add all the dry ingredients to the same mixing bowl, oats, oat flour and baking soda. Mix everything well to form a dough. (Use your hand if needed)
  4. Spray down a 8×8 pan lined with parchment paper
  5. Add 3/4 of the “oats” dough and press down firmly with your hands. This will be the crust layer.
  6. Bake the crust layer for 10 minutes. Then take it out of the oven and let it cool.
  7. While the crust bakes, you can whip up a homemade Raspberry Chia Jam filling. Or you can use store-bought Raspberry Jam.
  8. Once the crust layer cools a little bit (about 10 minutes), spread the rest 1/4 cup of peanut butter evenly on top of the crust layer.
  9. Spread the raspberry jam on top.
  10. Lastly, crumble up the rest of the dough evenly on top and add a handful of frozen raspberry. 
  11. Bake for 25 minutes.
  12. Let it cool completely. Cut into squares. Enjoy!

So, there you go…healthy Christmas morning breakfast!

If you’d rather stick with some tried-and-true comfort foods for the holidays, I’ve included those links here:


Photo of me by Jenn Marie Photography

For those of you who are curious, this dress is from J. Crew and is 25% off with the code SHOPNOW. Click here for details.

My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. In this space, I'll be sharing stories about my family, go-to recipes, my wellness journey, fashion and beauty favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I go. Thanks so much for coming along for the ride!


Find out all that’s new on the blog right from your inbox! Sign up for the newsletter today!

Leave a Comment


  1. […] A Healthier Christmas Breakfast […]

    Posted 12.23.21 Reply