Happy Tuesday, friends! I am so excited to share this recipe with you today. It’s perfect for a grab and go breakfast on your way to the gym or for an afternoon snack. It’s low calorie and packed full of protein and fiber! In the evenings, to cure a sweet tooth, I even will eat one heated up with peanut butter on top + a tbsp of chocolate chips.

I shared on Instagram and my devos that I am making myself go to a class 3 times a week at our gym to make me step out of my comfort zone, and I have had such a blast. I have done cycling, barre, and pilates so far! And, making it to classes in the morning is easier when I have a protein bar to grab and go out the door with Knoxy on my hip. Forcing myself to step into a room full of people I don’t know is at the top of my least favorite things to do (hello introvert!). But I have truly been pushed physically -I do SO much better in my workouts with a trainer and class setting- and I have met great people. Whether big or small, challenge yourself today!

Chocolate Oat Protein Bar

2 cups uncooked rolled oats (I use GF Bob’s Red Mill)

1 egg

1 1/4 cups almond milk

5 spoon fulls of protein powder (I use this one!)

3 tbsp. maple syrup

1/2 chopped pecans

1/2 tsp cinnamon

1 tbsp. peanut butter (optional)

Preheat oven to 350

Mix all ingredients together and pour into a greased 9×9 pan

Bake for 35-40 minutes

Do something that stretches you today, friends!

xoxo,

Han

My bag: Fawn Design

You know those things that absolutely HAVE to happen or else the holidays just didn’t feel quite right? That’s what this breakfast casserole is for me. It’s just not Christmas morning without it. For as long as I can remember, every single Christmas morning in my memory begins with a waft of spicy sausage sizzling in the skillet from the kitchen as mom gets it ready to place in the oven for us to devour after gift opening.

I am so excited to partner with Samsung Appliances today to share this easy yet absolutely delicious breakfast casserole, packed with cheesy goodness, for your own Christmas morning that has reigned a staple in our home for decades. As a bunch of you know, Paul and I moved into our first home last year. I have been slowly but surely knocking out projects room by room, but one of the things we were most excited about was that the previous owners had purchased a new oven and microwave before selling! Not having to worry about appliances was such a relief when we purchased our home. Sleek and clean appliances are a big deal to us, and I was so excited about this Samsung duo in our home. Plus, it meant one less thing we had to buy or replace! I know for a fact I can count on my Samsung Oven to cook my favorite family recipes perfectly, and that they will last a long time for us.

Mama’s Christmas Breakfast Casserole

Begin with a casserole dish and spray with a nonstick oil. I tend to use our smaller square dish for a fuller and fluffier final dish!

Preheat oven to 350 degrees

Ingredients

8 eggs

1 lb ground sausage, browned in the skillet (I prefer “hot” for more flavor!)

1 cup of shredded cheddar cheese (This is just a base… I poured in the entire bag for this specific casserole pictured and it was the BOMB.)

1 loaf of bread (I used 18 for this dish – 3 x 3 rows x’s 2 layers of Udi’s smaller slices. Depending on your loaf of bread used, it will vary due to slice sizes! The end goal is two layers of bread.)

8 eggs

2 cups of milk (we used almond, but any kind is perfect!)

1 tsp. mustard

Steps:

Brown your sausage in a skillet and set to the side. Layer the bottom of your casserole dish with the first layer of bread. Mix together your eggs, cheese, milk, and mustard. Pour half of the mixture on top of your bread and add half of the sausage atop the bread and egg mixture. Repeat for a second layer and top with shredded cheese.

Place in oven for 35 minutes. Remove and let cool. EAT UP! If you like spicy, you can even add salsa to the top of yours. We often do this, but make it optional for people who, like my grandma, think everything is too spicy. 😉

I told you it was easy! There is nothing better than sleepy eyes around a beautiful Christmas table in pajamas and usually a new toy in hand while devouring this casserole. It just says “Christmas for me”, and I hope it does the same for you!

Merry Christmas!

Check out our amazing and affordable stove here! 

All photos by Cottonwood Road Photography for The Cake by Hannah x Samsung Appliances

I am a sucker for traditions, and sometimes to a fault. I stick to what I have done exactly the way I have always done it for the sake of keeping tradition arguably more than anybody I know. This time of year, as the holidays approach, I am reminded of just how many colder weather traditions I actually have. Food is important to me. I live for making good food for people I love, and eating certain types of foods at certain times of the year to commemorate certain things.

For me, lasagna is for Christmas Eve, corn casserole is for special holiday parties and meals, mulled wine is for brisk evenings, chili cannot be eaten until the first official cold front of the year, and baked french toast is made for special fall and winter breakfasts but PARTICULARLY for Christmas morning.

I love this baked french toast recipe, and the best part (aside from how tasty it is) is that it’s so easy to make! I hope you implement this recipe into your own traditions and love it as much as I do.

Baked French Toast 

You will need a 9 x 13 pan. (You can get mine shown above, here.) Set the oven for 350 degrees.

• 12 slices of bread (we use GF Udi’s!)
• 2 cups milk (or 1 cups milk and 1 cup half and half)
• 6 eggs
• 1/2 c brown sugar
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 2 teaspoons vanilla extract

Spray or butter the bottom of your pan. Lay first layer of sliced bread (6 slices). Mix together milk, eggs, brown sugar, vanilla, nutmeg, and cinnamon. Pour half the mixture over the top of first layer. Repeat with second layer of bread. Place dollops of butter on top of each slice if you’d like, and cover. Put in the fridge and let sit for 8-10 hours. (Not necessary, you can bake it right away, but it makes it fluffier!)

Bake for 30 minutes at 350 degrees (give or take- watch for it to brown on top and all egg mixture is no longer liquid).

Take out and let cool off, sprinkle with powdered sugar. Serve with fresh fruit, pecans, syrup, and whipped cream!

All our outfits are available in The Cake Shop!

Photos by Cottonwood Road Photography for The Cake by Hannah