There’s nothing quite like the joy of Christmas morning—stockings hung, laughter in the air, and the irresistible aroma of breakfast sizzling away. But when that breakfast is made with farm-fresh goodness? That’s holiday magic you can taste.
A farm-fresh Christmas breakfast isn’t just about food – it’s about connection. Each bite tells a story of the land, the farmers, and the care that goes into bringing wholesome ingredients to the table. On a day devoted to joy and togetherness, what better way to celebrate than with a meal that honors the season’s abundance?
And the best part? You don’t have to look far to make this holiday feast a reality – Lake Tahoe Markets has everything you need for a farm-fresh Christmas breakfast. From farm fresh eggs to winter fruit and hearty potatoes, our shelves are brimming with regional goodness ready to brighten your holiday table. Stock up on local honey, smoked bacon and seasonal produce, and you’ll have all the makings of a breakfast that’s merry, bright, and deliciously local.
Crispy Bacon & Farm-Fresh Egg Breakfast Skillet
Start your day with this vibrant, protein-packed one-pan wonder that perfectly marries crispy bacon with farm-fresh eggs and colorful vegetables.
6 slices thick-cut bacon, cut into 1-inch pieces
1 medium Yukon Gold potato, peeled and cut into ½-inch cubes
1 medium red bell pepper, diced into ½-inch pieces
1 medium yellow onion, diced into ½-inch pieces
1 small zucchini, diced into ½-inch pieces
2 large cloves garlic, finely minced
2 cups fresh baby spinach, loosely packed
4 large eggs
1 Tbsp. olive oil
Salt and pepper, to taste
Place a large cast-iron or heavy-bottomed skillet over medium heat. Add bacon pieces and cook until golden and crispy, 5-7 minutes, stirring occasionally to ensure even cooking. Transfer to a paper towel-lined plate using a slotted spoon, leaving the flavorful rendered fat in the skillet. If needed, add olive oil to maintain about 2 tablespoons of fat in the skillet.
Add diced potatoes in a single layer and cook undisturbed for 3-4 minutes until golden on one side. Stir and continue cooking for another 3-4 minutes until tender and crispy on multiple sides. Add the bell pepper, onion, zucchini, and garlic to the skillet. Season generously with salt and pepper. Sauté for 4-5 minutes, stirring occasionally, until vegetables are bright in color and crisp-tender.
Scatter the baby spinach over the vegetable mixture and gently fold in until just wilted, about 1-2 minutes. The spinach should be bright green and tender. Using the back of a spoon, create four evenly spaced wells in the vegetable mixture. Carefully crack one egg into each well, keeping the yolks intact—season eggs with a pinch of salt and pepper. Cover the skillet with a lid and cook for 4-5 minutes, or until egg whites are completely set but yolks remain runny (or to your preferred doneness).
Remove from heat and sprinkle with the reserved crispy bacon pieces. Serve immediately while the eggs are hot and the vegetables are at their peak freshness. Garnish with additional fresh cracked pepper if desired.
Jill Rozier, Lake Tahoe Markets