In our house, Christmas morning breakfast is one of the most special meals of the year. But with everything going on, it needs to be simple, quick, and just a little elevated. This year, I’m trying these Christmas Breakfast Crostini—here’s the recipe!

Christmas Breakfast Crostini

Scrambled Eggs with Cream Cheese, Diced Tomatoes, and Green Onions Over Crispy Local Ham on Toasted English Muffins

Serves 6

Ingredients:

• 6 English muffins, split in half (12 halves)
• 6 large pasture-raised eggs (Tyner Pond Farm eggs)
• 4 oz cream cheese, softened
• 1 cup diced fresh tomatoes
• 3 green onions, finely sliced
• 12 slices of local shaved ham (Tyner Pond Farm ham)
• 2 tablespoons butter
• Salt and pepper, to taste

Instructions:

Prepare the English Muffins:

1. Toast the English muffin halves until golden and crisp. Set aside.
   Cook the Ham:
2. Heat a skillet over medium heat. Add the shaved ham slices and sauté for 1-2 minutes on each side until slightly crispy. Remove and set aside on a plate.

Make the Scrambled Eggs:

1. In a medium bowl, whisk together the pasture-raised eggs with a pinch of salt and pepper.
2. Heat 1 tablespoon of butter in the skillet over low-medium heat. Pour in the whisked eggs and gently cook, stirring occasionally.
3. Once the eggs are just about set but still soft, stir in the cream cheese, diced tomatoes, and green onions.
4. Cook for another minute, just until combined and creamy. Remove from heat.

Assemble the Crostini:

On each toasted English muffin half, layer one piece of crispy ham.
Spoon a generous portion of the scrambled egg mixture on top of the ham.

Serve and Enjoy:

Arrange the crostini on a serving platter and serve immediately for a warm, nourishing Christmas breakfast.