For me, Christmas morning is the cosiest, happiest, family-filled breakfast of the year.
I love to start our day with a special breakfast to set the tone for the hours of celebrations to follow, and I’ve rounded up my best, most festive breakfast recipes – some of them sweet, cinnamon-laced, and others savory, satisfying and filling.
The recipes that follow are those I’ve come to love and learn over the years. I trust that they will become favorites in your own home too.
Whether you’re singing your favorite carols, playing a game or tearing open presents, welcome to the table this Christmas morning. I trust that you’ll agree with me that breakfast is special, and party-time in its own right; it’s the meal most apt to set the tone of the remainder of the day.
Whatever ‘feast’ you’re setting for your table – and I trust it, too, will be a fabulous holiday – it’s sure to be full of great memories.
The 17 Best Christmas Breakfast recipes
1. Christmas Morning Casserole
Something about waking to the morning scent of Christmas morning casserole baking almost makes me feel like there’s magic in my oven. I love the combination of breakfast sausage, eggs and cubed bread as the main ingredients for such a comfortable breakfast.
I top mine off just right with a few handfuls of cheddar cheese and green onions.
Ingredients
1 pound of breakfast sausage
6 large eggs
2 cups of milk
1 teaspoon of dry mustard
1 teaspoon of salt
1/2 teaspoon of black pepper
6 cups of cubed bread (preferably French or sourdough)
2 cups of shredded cheddar cheese
1/4 cup of chopped green onions
1/2 cup of diced bell peppers (optional)
1/2 cup of diced tomatoes (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Cook the breakfast sausage in a skillet over medium heat until browned and cooked through; crumble into small pieces.
3. Whisk together in a large bowl the eggs, milk, dry mustard, salt and pepper.
4. Arrange the cubed bread into the greased baking dish. Sprinkle the crumbled sausage and half of the shredded cheddar cheese onto the bread.
5. Pour the egg mixture over the top; even it out and top with the rest of the cheese, then the green onions, bell peppers, and tomatoes, if using.
6. Bake for 45-50 minutes in the preheated oven, until the casserole is set and golden brown on top. Let sit a few minutes before serving.
2. Holiday Eggnog Pancakes
I like to infuse normal breakfast time with a little nutmeg and the creaminess of eggnog.
The smell of vanilla and the soft texture makes it a delightful morning treat, sprinkling on the maple syrup makes it a comforting feast.
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground nutmeg
1 large egg
1 cup eggnog
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
Instructions:
1. Combine the flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl and whisk.
2. Whisk the egg in another bowl, and then add the eggnog, melted butter and vanilla extract, whisking until well-combined.
3. Pour over wet ingredients and stir until just combined. Do not overmix; there should be lumps.
4. Heat a lightly oiled griddle or frying pan over a medium flame. Put 1/4 cup of batter for each pancake on the griddle.
5. Cook until bubbles appear on the surface and the sides look dry, then flip and cook the other side until golden brown.
6. Serve hot, with your choice of maple syrup, whipped cream or another dash of nutmeg over top.
3. Gingerbread Waffles
There is something so comforting about waking up to the scent of cinnamon, ginger and nutmeg wafting through the air.
Making breakfast feel festive with gingerbread waffles, crisp and golden-brown is the way to do it!
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup packed brown sugar
3 large eggs
1/4 cup molasses
1 3/4 cups milk
1/2 cup unsalted butter, melted and slightly cooled
Instructions
1. Preheat your waffle iron according to the manufacturer’s instructions.
2. Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt into a large bowl, then stir in the brown sugar.
3. Combine the eggs and molasses with the milk and melted butters in a separate bowl and whisk until well-combined.
4. Fold the wet stuff into the dry stuff in a couple of strokes, just until combined. Take care to not overmix; a few lumps are fine.
5. Brush or spray the waffle iron with oil or cooking spray. Pour the right amount of batter on the hot waffle iron, and cook according to the manufacturer’s directions until waffles are crisp and golden.
6. Serve right away with toppings of your choice, like whipped cream or maple syrup or fresh fruit.
4. Cranberry Almond Scones
Cranberry almond scones have always been my vision of the perfect comfort food. With their red bits of tender dried cranberries amid the nutty, crunchy slices of almond, the scones are a divinely rich, interplay of texture and taste.
When those pastries are baked a glorious golden brown, they complement a warm cup of tea or coffee to make any time a special time.
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
2/3 cup dried cranberries
1/3 cup sliced almonds
1 teaspoon almond extract
1/2 cup heavy cream
1 large egg
Instructions
1. Heat your oven to 400°F (200°C) and line a baking sheet with parchment.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Dice the cold butter into cubes and, with a pastry cutter or your hands, continue to cut into the mixture, making sure it resembles coarse crumbs.
4. Stir in the dried cranberries and sliced almonds. Whisk the heavy cream with the egg and almond extract in a small bowl, then stir it into the dry ingredients. Mix until just combined.
5. Turn the dough out onto a lightly floured surface and knead it several times, then pat it into a 1-inch-thick disk. Cut into 8 wedges and place them on the prepared baking sheet.
6. Bake for 15-20 minutes (or until golden brown). Cool on a wire rack before serving.
5. Peppermint Hot Chocolate French Toast
A delightful twist on hot chocolate and peppermint for breakfast, this richly infused brioche or challah, made from cocoa, chocolate chips and peppermint extract, commits a serious delight against the ordinary morning. Warm or cool, buttered and sprinkled with crushed peppermint candies, this is a serious cozy festive treat.
Ingredients
4 slices of thick brioche or challah bread
2 cups whole milk
2 large eggs
2 tablespoons unsweetened cocoa powder
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 cup crushed peppermint candies or candy canes
1/4 cup chocolate chips
Butter for cooking
Whipped cream (optional)
Additional crushed peppermint candies for garnish (optional)
Instructions
1. In a large bowl, whisk together the milk, eggs, cocoa powder, sugar, vanilla extract and peppermint extract until smooth.
2. Dip each slice of bread into the mixture of cocoa-eggs, soaking each side for roughly 30 seconds.
3. Put the butter in a non-stick frying pan over medium heat and, while it melts, soak the bread in milk for 5 minutes. Fry both slices until they’re nice and golden brown, with a slight crispness on the outside, and cooked all the way through, about 3-4 minutes per side.
4. While the French toast is cooking, sprinkle each piece with crushed peppermint candies and chocolate chips, so that the chocolate melts.
5. Serve hot, topped with whipped cream and more crushed peppermint candies, if desired. Festive breakfast! Leftover egg nog can be stored in a sealable container and kept in the refrigerator for two weeks.
6. Festive Fruit Salad
It has bright colors and a luscious flavor, and a good mix of crisp and soft fruits. I could eat it any time of the year, but I vary the ingredients, depending on what is currently in season.
This one is especially festive, because of the green and red fruits. I love the way the pineapple and grapes pair with the pomegranate seeds, and the honey lime dressing ties it all together.
I like the juices to come out of the fruit, but I leave the slices intact so that they are attractive on the plate. This fruit salad is great to serve as a dessert, although it can also be used as a topping for a cheesecake, as I have done on other occasions.
Ingredients
- 2 cups of fresh pineapple, cut into bite-sized pieces
- 2 cups of red and green grapes, halved
- 1 cup of pomegranate seeds
- 2 kiwis, peeled and sliced
- 2 ripe bananas, sliced
- 1 orange, peeled and segmented
- 1 tablespoon of honey or agave syrup
- 1 tablespoon of freshly squeezed lime juice
- 1/4 cup of fresh mint leaves, chopped
Instructions
- Mix pineapple, grapes, pomegranate seeds, kiwi, banana and orange segments in bowl.
2. Meanwhile, whisk the honey and lime juice in a small bowl.
3. Drizzle the combination of these honey-lime dressing over the fruit mixture and the toss gently until the fruit is well-coated.
4. Toss in the shredded mint and toss again to distribute the mint throughout the salad.
5. Cover and chill in the refrigerator for at least 30 minutes before serving.
6. Bring the pudding to the table in individual bowls or a large bowl, and serve with a spoonful of the festive fruit salad on top, and a few extra mint leaves for decoration, if you like.
7. Christmas Quiche
Nothing beats beginning a merry Christmas morning than popping a piece of Christmas quiche from the oven. Gruyère cheese adds creaminess and shredded cooked bacon provides a savory taste.
Spinach contributes a bit of freshness. Red bell pepper and onion provide color, which always seems fitting at this time of year.
Ingredients
1 unbaked pie crust
6 large eggs
1 cup heavy cream
1 cup shredded Gruyère cheese
1/2 cup cooked and crumbled bacon
1/2 cup chopped fresh spinach
1/4 cup diced red bell pepper
1/4 cup diced onion
Salt and pepper to taste
1 teaspoon dried thyme
Instructions
1. Preheat your oven to 375°F (190°C).
2. Meanwhile, in a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and dried thyme until well combined.
3. Press pie crust into a pie dish. Layer with Gruyère cheese, cooked bacon, spinach, red bell pepper and onion.
4. Pour the egg mixture over the fillings in the pie crust.
5. Put the quiche in the oven preheated to 180 C (350 F) and bake for 35-40 minutes until the egg mixture is firm and the top is lightly browned.
6. Allow the quiche to cool for a few minutes before slicing and serving to enjoy for breakfast on Christmas morning.
8. Cinnamon Roll French Toast Bake
If you were to wake up to the smell of this French toast bake made with cinnamon rolls in the oven, you wouldn’t want it to ever end.
Ingredients
2 cans of cinnamon rolls (with icing)
4 large eggs
1/2 cup of heavy cream
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/2 cup of chopped pecans or walnuts (optional)
1/2 cup of maple syrup
Instructions
1. Set your oven to 375°F (190°C), and butter or spray a 9×13-inch baking dish with non-stick spray.
2. Pop open the cinnamon roll containers, stash the icing out of reach, and cut each cinnamon roll into quarters, placing them all evenly in the prepared baking dish.
3. In a medium mixing bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon, and nutmeg. Slowly pour the mixture over the cinnamon roll pieces in the dish.
4. Sprinkle the chopped nuts (if using) over the top. Drizzle the maple syrup over.
5. Bake in a preheated oven for 25 to 30 minutes or until golden brown and the egg mixture has set.
6. Leave the dish to cool slightly, then drizzle the reserved icing over the top and serve. Happy birthday!
9. Snowman Pancakes
And on those cold grey winter mornings, whip up a batch of snowman pancakes. Made with flour, sugar and buttermilk, they’re livened up with mini chocolate chips for the eyes and mouth and banana slices and strawberries for the face.
Crafting these seasonal breakfast characters with my kids is a great way to keep the snowy spirit going.
Ingredients
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Mini chocolate chips (for eyes and buttons)
Sliced bananas (for snowman faces)
Strawberries, sliced (for hats and scarves)
Whipped cream or powdered sugar (optional, for decoration)
Instructions
1 in a bowl whisk together the flour, then add the granulated sugar, baking powder, baking soda and salt.
2. In another bowl, mix buttermilk, egg, melted butter, and vanilla extract until combined. 3 Blend in the wet ingredients gradually and fold in properly till a smooth batter is formed.
4. Melt 1 teaspoon of butter or oil in a non-stick skillet or griddle over a medium heat.
5. Scoop up batter to create three different sizes (small, medium, large) of each snowman and cook until bubbles form on the top, turn over and cook until golden brown.
6. Stack one of each size to make a pancake snowman, add chocolate chips for the eyes and buttons, banana slices for the faces, and a strawberry slice around the snowman’s neck for a hat and scarf. Optionally, garnish with a dollop of whipped cream or a sprinkling of powdered sugar.
10. Christmas Strata with Spinach and Sausage
A cheesy breakfast casserole with layers of crumbled Italian sausage, sautéed onion and fresh spinach, all baked in a skillet over cubed French bread and a creamy blend of cheddar and mozzarella cheeses.
Mmmm. Now that’s a holiday.
Ingredients
1 tablespoon olive oil
1 pound Italian sausage, casing removed
1 onion, chopped
3 cups fresh spinach, roughly chopped
1 loaf French bread, cubed
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
10 large eggs
2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sausage and onion and cook until the sausage is browned and the onion is soft, about 10 minutes. Add the spinach and cook until wilted, about 1 minute. Transfer to a bowl and level.
3. Layer the cubed French bread, the cooked sausage mixture and the cheeses in the prepared baking dish.
4. In a large mixing bowl, whisk the beaten eggs with the milk, salt, pepper, oregano and garlic powder. Pour the egg mixture evenly over the ingredients layered in the baking dish.
5. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes, until top is golden brown and egg is set.
6. Allow to cool slightly before serving. Enjoy your hearty Christmas breakfast!
11. Holiday Spiced Oatmeal
Come the holiday season, there’s nothing I like more than a steaming bowl of oatmeal spiked with seasonal spices. The heady scent of cinnamon, nutmeg and ginger mingling with brown sugar and vanilla is so invigorating, and a few dried cranberries and chopped nuts on top make it irresistible.
Ingredients
1 cup rolled oats
2 cups milk (or a dairy-free alternative)
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup dried cranberries
1/4 cup chopped nuts (such as pecans or walnuts)
Instructions
1. Combine the oats, milk, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt in a medium saucepan.
2. Bring the mixture to a gentle boil over medium heat, stirring occasionally.
3. Reduce the heat to low and simmer for 5-7 minutes, until the oats are soft and the mixture is creamy.
4. Stir in the vanilla extract, dried cranberries, and chopped nuts.
5. Cook for an additional 2 minutes, stirring frequently.
6. Serve hot, garnished with extra nuts or cranberries if desired.
12. Santa’s Breakfast Skillet
Santa’s Breakfast Skillet delivers a homey holiday start at breakfast or brunch. Sharp, crumbled breakfast sausage, zingy red and green bell peppers, golden hash browns and melted cheddar cheese – just the way to ring in the season!
Warm your tummies and your souls over plates full of this savory dish!
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1 pound breakfast sausage, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers (red and green)
- 1/2 cup diced onions
- 2 cups frozen hash browns
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
1. In a heavy-bottomed skillet, heat the olive oil or butter over medium heat, add the breakfast sausage and cook until browned while crumbling it as it cooks.
2. Add the chopped onions and bell peppers to the skillet; sauté about 3-4 minutes until softened.
3. Mix in the frozen hash browns and let cook until golden brown and heated through, about 5-7 minutes.
4. Whisk together the eggs and milk in a bowl, and sprinkle on the salt and pepper. Slide the egg mixture into the skillet ingredients.
5. Set the heat to low and sprinkle the shredded Cheddar on top. Cover and cook until the eggs are fully set and the cheese is melted, about 5 minutes.
6. Serve hot with extra cheese or herbs, if desired. Start your Christmas morning with a belly full of hearty holiday cheer from Santa’s Breakfast Skillet.
13. Red Velvet Pancakes
When I’m waking up with a craving for sweetness and succulence, I reach for red velvet pancakes. Made with just a bit of cocoa powder and a buttermilk base, they are an uptown take on a breakfast treat..
With a side of cream cheese frosting or a dollop of sweetened whipped cream, the morning could happily go on forever.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- Cream cheese frosting or whipped cream, for serving
Instructions
1. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt in a large bowl.
2. Meanwhile, in a separate bowl, whisk together the buttermilk, egg, melted butter, vanilla extract and red food colouring until smooth.
3. Add the wet ingredients to the dry ingredients and stir just until smooth; there should be a few lumps.
4. Place a non-stick skillet or griddle over medium heat and grease lightly with butter or cooking spray.
5. Pour ¼ cup batter onto the skillet for each pancake, and cook until the top is covered with bubbles and the edges look set, about 2-3 minutes. Flip and cook the other side until done, about 2 minutes more.
6. Serve warm with cream cheese frosting or whipped cream, as desired.
14. Christmas Tree Omelet
This is my favourite holiday breakfast, and we like to leave the pretty omelette tree at the middle of the table for as long as it looks fresh. The beautiful green contrasted with the bright red pepper makes it look like a Christmas tree.
A little melted cheddar tastes good, and a little parsley brightens up the whole dish, and makes it look festive.
Ingredients
4 large eggs
2 tablespoons milk
Salt and pepper, to taste
1 tablespoon butter
1/4 cup chopped spinach
1/4 cup diced red bell pepper
1/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
Instructions
1. Beat together the eggs, milk, salt and pepper in a bowl.
2. Meanwhile, heat a nonstick skillet over medium-high heat and add the butter so that it melts and coats the pan.
3. Pour the egg mixture into the skillet, tilting the pan in order to spread evenly.
4. When the eggs are well-set, sprinkle the spinach, red bell pepper and cheddar cheese over half the omelet.
5. Fold it in half and cook it for another 1-2 minutes until the cheese has melted.
6. Transfer the omelette onto a serving plate and garnish with some fresh parsley to look like a decorated Christmas tree.
15. Eggnog French Toast
There’s nothing like adding an extra dose of holiday cheer to my morning meal. Rich and fragrant with my favorite holiday spices – eggnog, cinnamon, and nutmeg – thick slices of brioche or challah bread are dipped in a flavored egg mixture to become a golden-brown, festive treat.
Serve warm with maple syrup or dusted with powdered sugar.
Ingredients
4 large eggs
1 cup eggnog
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 slices of thick bread (such as brioche or challah)
Butter or oil for cooking
Maple syrup, powdered sugar, or fruit for serving
Instructions
1. In a large mixing bowl, whisk together the eggs, eggnog, vanilla extract, cinnamon and nutmeg until blended.
2. Heat a non-stick griddle or skillet on medium heat and brush with butter or oil.
3. When you have done that, dip each slice of bread into the eggnog mixture, make sure both sides are good and eggy, then shake off any excess.
4. Put the slices on the hot griddle, coat side down, and cook until golden, about 3 to 4 minutes per side.
5. Repeat with all the remaining slices, adding more butter or oil to the skillet as needed.
6. Serve it warm, topped with maple syrup, powdered sugar, or your preferred fruit. Bon appétit: happy holidays from Eggnog French Toast!
16. Candy Cane Crescent Rolls
I love when people put a holiday spin on basic pastries. These were Candy Cane Crescent Rolls, made with basic crescent dough turned into delicious holiday treats.
With a creamy, vanilla almond-flavoured cream cheese filling, a festive swirl of red, and sparkling sugar, they’re the perfect addition to a party.
Ingredients
2 cans of crescent roll dough
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Red food coloring
1 egg, beaten (for egg wash)
2 tablespoons sparkling sugar (optional)
Instructions
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Mix together in a bowl the softened cream cheese, granulated sugar, vanilla extract and almond extract until smooth.
3. Flatten the triangles of the crescent rolls out and cut into pieces. Put a small amount of the cream cheese mix on each triangle.
4. Put a few drops of red food colouring in the cream cheese mixture and swirl it around with a toothpick to form a pattern of candy canes. Then, roll each triangle up from the wide end to the tip.
5. Shape into the candy cane shape on the sheet, glaze with egg yolk and sparkling sugar if desired.
6. Put in the oven; bake for 10-12 minutes, or until golden brown. Cool slightly before eating.
17. Nutmeg Christmas Muffins
Every holiday season, my kitchen takes on the unmistakable fragrance of nutmeg and cinnamon as I bake up a batch of rich muffins, spiced with these warming flavours. Soft butter and buttermilk add tenderness and moistness to the crumb, and it’s fun to add in pleasant surprises such as raisins or a few chopped nuts.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup chopped nuts (optional)
1/2 cup raisins or dried cranberries (optional)
Instructions
1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Whisk together the flour, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl.
3. Meanwhile, in another bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla.
4. Add the dry ingredients to the wet mixture, alternating with the buttermilk, until mixed; fold in the nuts and raisins, if using.
5. Divide the batter evenly among the muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the centre comes out clean.
6. Let them cool in the tin for a few minutes, then transfer to a wire rack to cool fully.
