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Christmas Made Easy! Make-Ahead Spinach and Sausage Swirl Christmas Tree

Writer's picture: Suzanne ClarkSuzanne Clark

Christmas morning should be joyful and full of surprises! I know I want to be enjoying my family on this fun filled morning, seeing what Santa has brought and opening presents. After all of the work I do to prepare for Christmas, I want to spend time under the Christmas tree, not in the kitchen!

Unless you figured out how to get your “Elf on The Shelf” to cook, I think you will appreciate this festive make-ahead recipe for Christmas morning. Create this in minutes on Christmas Eve, and bake it in the oven while you are unwrapping presents and working up an appetite in the morning. Only simple ingredients are needed, with a bit of Challenge Butter and Cream Cheese to make this an extra special breakfast you will be happy to wake up to!

With a little planning, you will have a breakfast that will soon become a tradition in your house. Consider this a holiday present from me to you. Merry Christmas, and Happy Holidays!


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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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