Growing up, my Christmas morning table was always adorned with the same three staples. A danish from a local bakery, German breakfast sausage from our favorite butcher, and scrambled eggs with green and red bell peppers.

As I know my parents were always exhausted on Christmas morning, this is very make ahead friendly. You can bake it off the night before and keep it in the fridge (after it has cooled) and reheat the next day. Otherwise, bake the potatoes and sauté your onions in advance. You’ll just have to whisk up the eggs in the morning.