William P. Loyd | United Cooperative Services

I feel strongly that Christmas mornings should be laid-back, meaning coffee, family time, gifts and a delicious breakfast that was prepped in advance.

—Vianney Rodriguez, Food Editor

1 tablespoon (1/8 stick) butter, melted
6 green onions, diced
1/2 cup diced green bell pepper
5 eggs
1 1/2 cups milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon onion powder
3–4 slices bread, cubed, divided use
3/4 cup shredded cheese (cheddar, Monterey Jack, pepper jack or a combination works well), divided use
1 jar marinated artichoke hearts (12 ounces), drained and chopped into bite-size pieces, divided use
1 jar diced pimientos (4 ounces), drained, divided use

1. Preheat oven to 350 degrees. Lightly grease a 1 1/2-quart baking dish.

2. In a skillet over medium-high heat, cook butter, green onions and bell pepper, stirring occasionally until tender, about 2–3 minutes.

3. In a bowl, whisk together eggs, milk, mustard, salt and onion powder.

4. In the prepared baking dish, layer half the bread, half the onion-pepper mixture, half the cheese, half the artichokes and half the pimientos. Pour half the egg mixture over first layer.

5. Repeat layering with the remaining bread, onion-pepper mixture, cheese, artichokes, pimientos and egg mixture.

6. If making in advance, cover and refrigerate. Allow to come to room temperature before baking.

7. Bake 30–40 minutes, until eggs are set and frittata is firm.

Serves 6.