Thanks for joining Sarah and me for Meatless Monday today. You all know I love my savory breakfast ideas and when I saw a fun Breakfast Yule Log idea, I knew I had to recreate it. It’s easier than it looks and perfect for a holiday brunch.
Breakfast Yule Log
Adapted and made a little healthier from a recipe I saw here. I was intrigued on the whole Breakfast Yule Log idea and decided to give it a go. As I love to start off my day with some eggs, I was eager to try it out. Surprisingly easy and a fun presentation. This Breakfast Yule Log is perfect for your upcoming Holiday Brunch or just a lazy weekend with the family.
The eggs are baked on a sheet pan and ready in under 15 minutes. From there I sprinkled on some herbed feta cheese, sauteed mushrooms and spinach. The Breakfast Yule Log is carefully rolled up, sliced and served . I like to top it with some spicy salsa but a nice cranberry chutney would be quite festive.
While I opted for a traditional stuffing of my Breakfast Yule Log the first go around, there are endless possibilities for stuffings. Next time I might try a Huevos Rancheros style with black beans, cheddar and avocado. I really enjoy finding new fun ways to update classic dishes.
Turning a traditional dessert into a healthy breakfast option is holiday magic don’t you think? Tell me, do you have any holiday classics that you have made healthier? What would you like to stuff your Breakfast Yule Log with?
- 12 eggs
- 1/4 C of milk of choice
- salt & pepper to taste
- 1/2 C of feta or goat cheese
- 2 Cups Spinach
- 1 C mushrooms sliced
- 2 TBL tomato or traditional pesto
- topping: salsa or cranberry chutney
- preheat oven to 375
- Whisk eggs and milk
- Line a baking sheet (with sides) with parchment paper and spray w cooking spray
- pour eggs into pan
- bake for approx 12-14 min until set (do not overcook)
- meanwhile saute spinach and mushrooms (drain excess water)
- remove from oven
- sprinkle on cheese and pesto
- add veggies
- carefully roll up into a log
- slice and serve