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Make-Ahead Breakfast Chilaquiles

Fix your holiday breakfast chilaquiles, 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? Absolutely not! Because you have thought ahead of time to prepare your meal, it can be cooked while the festivities are going on 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

Holiday Brunch Menu Idea

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

1 can black beans, rinsed and drained

One tablespoon of olive oil

1 can coconut milk

1 teaspoon ground cumin

1 cup white cheddar cheese (use vegan cheese if desired to make vegan)

One tablespoon 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


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 allow it to 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 pan. Grease baking pan with Earth Balance. To layer the casserole, add a small amount of coconut cream sauce 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 off the casserole with coconut cream sauce. You can allow the casserole at this point to sit in your refrigerator for a day, and when it’s time to 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.

Make-ahead breakfast ideas
Open your holiday gifts while breakfast is cooking on its own! When you are done unwrapping, it’s time to eat!

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 (

Happy, Healthy New Year! “The Toast!” (

3rd Make-Ahead Holiday Menu

Cheese Breakfast Strata

Mini Sweet Potato Casseroles

Wild Blueberry Non-alcoholic Sangria

Here are the recipes:

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 they can while keeping on the flavor! I hope that these make ahead meal planning ideas will help you find extra time to celebrate with those that you love!

Remember you can skip the cheese to makes 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!

Setting the Table for Good Health

Breakfast is served!


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