Contributed by Sherelle Christensen,

The holidays are a special time for our family. The crops have been harvested, the hectic schedule of tractor work and winterizing the irrigation equipment is over, and the calves have been weaned. December is a quiet month for us to hibernate before January and February bring us back to reality. It is truly a magical time of year to look back and reflect on not only the hard work and accomplishments from the previous year, but also to thank God for the blessing of being able to make a living doing something we love.

Christmas morning brings a lot of excitement in our home, and I have learned that, on this one day each year, I just want to sit back and relax, and with this delicious breakfast, I merely have to turn on the oven. My family loves to eat this quiche with a drizzle of maple syrup over the top.



  • ½ bag frozen hash browns, thawed
  • ¼ c. butter, melted
  • Seasoning salt, garlic powder, pepper
  • 5-7 eggs
  • 3/4 c. milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. shredded mild cheddar cheese
  • 1 c. shredded Swiss cheese
  • 1 c. diced ham


  1. Preheat oven to 375 degrees. Spray a 9-inch pie pan with non-stick cooking spray.
  2. Defrost hash browns. Place hash browns in pan, drizzle with melted butter, and season with seasoning salt, garlic powder, and pepper.
  3. In a bowl combine eggs, milk, salt, and pepper and whisk thoroughly. Set aside.
  4. On top of hash browns, evenly layer cheddar cheese, Swiss cheese, and the ham. You can also add browned onions and peppers, if desired. Pour egg mixture over the top.
  5. You can bake immediately, or cover with plastic wrap and place in the fridge overnight.
  6. Bake at 350 degrees for 40 minutes or until eggs are set. Remove from oven and let sit for 3 to 5 minutes. Serve warm.