Dec 23 2014

Christmas Morning Casserole

by Kathryn Budig

I have to be honest, the first time I made this casserole was on the morning of my wedding. That’s right, some brides go all bridezilla and I decided to throw on an apron and cook for all of my girls. Cooking has always soothed my nerves, and this casserole was like a little dish of therapy. I loved it so much I decided to re-create it for Christmas morning. We traditionally have morning buns (a fantastic Parisian pastry) on Christmas morning, but I wanted something healthy and savory to balance out the inevitable cracked out state I’ll be in from attacking a dish of sugar.

So, from my family to yours—happy holidays, love big, eat well, and be merry!


Christmas Morning Casserole

3-4 brown rice tortillas

3 T virgin coconut oil

1 bunch curly kale, chopped

2 cartons cherry tomatoes, halved

10 free range eggs

2 cups raw organic cheddar, grated

1/4 cup grated Romano cheese

2 T fresh chives, minced

fresh cracked pepper and sea salt to taste


Fresh Pea Sauce:

1 cup frozen sweet peas, thawed

1/4 cup extra virgin olive oil

1/2 cup nutritional yeast

2 lemons, juiced

1 garlic clove, minced

10 sprigs of fresh mint, just the leaves

2 t sea salt

1/2 t red pepper flakes


Preheat oven to 350°F.


Combine all Fresh Pea Sauce ingredients into a high speed blender and combine until smooth. Set aside.


Warm 1 T coconut oil in a large frying pan. Sauté kale, 1 carton of the cherry tomatoes and 1 t sea salt for 5-7 minutes or until wilted.


In a separate frying pan, warm another tablespoon of coconut oil. Pan fry your tortillas on each side for about 30-45 seconds or until golden brown. Make sure to swirl the tortillas around in the oil so they coat evenly. Add more oil as you continue to brown them all.


Place a small dab of coconut oil in your casserole pan and coat the bottom and sides. Cut your tortillas in half (you may need to trim them down even more) so that you make an entire layer of tortilla on the base of your pan. Drizzle your pea sauce in a fine layer next (about 1/2 cup). Layer your kale and tomatoes next followed by the grated cheddar cheese. Add the remaining pea sauce in a fine drizzle over the cheese layer.


Beat your 10 eggs until fully combined and pour over your entire casserole mixture. Top with remaining carton of cherry tomatoes and Romano cheese. Dust the top with pepper and salt and bake for 50 minutes.


Remove from heat and top with fresh chives. Dig in!