Make-Ahead Breakfast Chilaquiles
Make these holiday breakfast chilaquiles ahead of time, and you’re ready to start the celebration!
The family is visiting, and the gifts are ready to be opened. But everybody is also getting very hungry, so do you miss out on the fun and go to the kitchen and cook? Not! Because you have thought ahead of time to prepare your meal, it can be cooked during the festivities and will be ready when it’s time to eat!
Check out my three Festive Holiday Brunch Menus and Recipes. You can prepare them now and freeze them until it’s time to get cooking!
Breakfast Chilaquiles Recipe and 3 Make-Ahead Breakfast Ideas
1st Make-Ahead Holiday Menu
This butternut squash poblano recipe can easily be made into a vegan chilaquiles recipe!
Butternut Squash, Poblano Pepper & Coconut Chilaquiles
Orange and Cherry Fruit Salad
Coffee, Hot Tea, or Hot Chocolate
Butternut Squash, Poblano Pepper & Coconut Chilaquiles
This recipe feels warm and cozy! It is gluten-free because it uses corn tortillas and arrowroot starch for the thickening. I made the sauce out of coconut milk, which gives it a rich flavor when making the cheese sauce. You can make these into vegan chilaquiles by using vegan cheese!
4-6 servings
One small butternut squash, peeled, seeded, and cut into bite-sized pieces
One poblano stemmed, seeded, and cut into bite-sized pieces
One can of black beans, rinsed and drained
One tablespoon of olive oil
One can of coconut milk
One teaspoon of ground cumin
1 cup white cheddar cheese (use vegan cheese if desired to make vegan)
One tablespoon of chili powder
1 cup kale or arugula
One tablespoon Earth Balance margarine
Two teaspoons of arrowroot starch
Two tablespoons of water
Six corn tortillas
Optional toppings
Salsa
Sliced avocados & sliced grape tomatoes
Light sour cream or yogurt
Chopped cilantro
Preheat oven to 425 degrees. Cut butternut squash in half and roast until it begins to get soft. Turn the heat down to 350 degrees. Allow to cool, peel, and cut into bite-sized pieces. Heat olive oil in a large skillet and saute butternut squash and poblano until they soften.
Take the skillet off heat and cool. Add drained beans and greens. In a small bowl, whisk arrowroot starch into water. In a medium saucepan, melt Earth Balance chili powder and cumin.
Add coconut milk. Slowly whisk the arrowroot slurry into the coconut milk and let it thicken. Remove from heat and allow to cool. After it has cooled but is still warm, stir in 1/2 cup cheddar cheese and allow it to melt.
Cut corn tortillas into pieces that will fit into an eight-by-eight grease baking pan with Earth Balance. Add a small amount of coconut cream sauce to layer the casserole and then 1/3 of the corn tortillas. Add 1/2 cup vegetable mixture and then 1/3 of the coconut cream sauce. Add the next 1/3 of the corn tortillas and vegetable mixture.
Finally, top the casserole with coconut cream sauce. You can allow the casserole to sit in your refrigerator for a day at this point. When it’s time to bake, bake for 30-40 minutes until it is bubbly, top it with the remaining 1/2 cup cheese, and bake an additional 5 minutes.
Orange and Cherry Fruit Salad
Makes four servings
Two oranges, sliced horizontally into rounds
1/4 cup dried cherries
Toasted coconut or pecans
Slice the rounds in half and put them in small bowls ahead of time. Mix with dried cherries and top with either coconut or pecans.
2nd Make-Ahead Holiday Menu
Grits and Greens Casserole
Holiday Fruit Compote
Apple Cider Punch
Here are the recipes for this menu:
Holiday Survival Thanksgiving Recipes (vineripenutrition.com)
Happy, Healthy New Year! “The Toast!” (vineripenutrition.com)
3rd Make-Ahead Holiday Menu
Cheese Breakfast Strata
Mini Sweet Potato Casseroles
Wild Blueberry Non-alcoholic Sangria
Here are the recipes:
http://www.vineripenutrition.com/new-years-brunch-fix-it-forget-it-recipe/
http://www.vineripenutrition.com/go-wild-this-holiday-season-festive-wild-blueberry-sangria/
Make Some Breakfast Chilaquiles
I love serving foods that my friends and family love, and as a registered dietitian nutritionist in Asheville, I want the festivities to be as healthy as possible while keeping on the flavor! I hope these make-ahead meal-planning ideas will help you find extra time to celebrate with those you love!
Remember, you can skip the cheese to make these vegan chilaquiles.
If you have been checking out my healthy meal ideas, Thank you! If you are new to the blog, I hope that you get a chance to come back! I try to use seasonal ingredients when possible. Here are a few ways that I can help eating healthy!
Breakfast is served!
