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14 Christmas Morning Breakfast Ideas

Fourteen Christmas morning breakfast ideas, from overnight casseroles and gooey sweet rolls to make ahead bakes, so you can enjoy presents instead of standing at the stove.

By Mary Caldwell | Published October 11, 2026
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Close up of overnight cinnamon rolls

Christmas morning in our house is pajamas, wrapping paper everywhere and a big breakfast that somehow has to happen in the middle of it all. This list gathers fourteen festive breakfast recipes, including overnight casseroles, gooey cinnamon rolls, coffee cake, scones, pancakes and a bright fruit salad to balance the sweets. Many of them are assembled on Christmas Eve and simply baked in the morning. My favorite planning tip is to choose one make ahead bake and one fresh item, so the oven does the work while you watch the kids open gifts.

1) Overnight Cinnamon Rolls

Close up of overnight cinnamon rolls

1) Overnight Cinnamon Rolls

Prep45 minsTotal11 hrsServes12
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These homemade cinnamon rolls are soft, fluffy and swirled with a buttery brown sugar and cinnamon filling. The dough rises slowly in the fridge overnight, which builds flavor and frees up your morning. A tangy cream cheese icing melts into every warm swirl right out of the oven.

Ingredients

  • For the dough
  • 3/4 cup warm whole milk, about 110F
  • 2 1/4 teaspoons instant yeast
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 3 3/4 cups all purpose flour
  • 1 teaspoon salt
  • For the filling and icing
  • 3/4 cup packed light brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1/3 cup unsalted butter, very soft
  • 4 ounces cream cheese, softened
  • 1 1/2 cups powdered sugar

Instructions

  1. Whisk the warm milk, yeast and sugar in a large bowl and let it sit 5 minutes until foamy. Whisk in the melted butter and eggs.
  2. Stir in the flour and salt to form a soft dough, then knead on a floured counter for 6 to 8 minutes, until smooth and elastic. Place in a greased bowl, cover and let rise until doubled, about 1 1/2 hours.
  3. Roll the dough into a 16×12 inch rectangle. Spread with the soft butter and sprinkle evenly with the brown sugar and cinnamon.
  4. Roll it up tightly from the long side, pinch the seam and cut into 12 rolls with unflavored dental floss or a sharp knife. Arrange them in a greased 9×13 inch pan.
  5. Cover the pan tightly with plastic wrap and refrigerate overnight, 8 to 16 hours.
  6. In the morning, set the pan on the counter for 1 hour to warm and puff. Heat the oven to 350F and bake 25 to 30 minutes, until golden and the centers reach about 190F.
  7. Beat the cream cheese, powdered sugar and 2 tablespoons milk or melted butter until smooth. Spread over the warm rolls and serve.

Waking up to the smell of cinnamon rolls baking is my favorite part of Christmas morning. Doing the work the night before makes it completely doable.

Cutting the rolls with plain dental floss gives clean slices without squishing the dough. If your rolls have not puffed after an hour, set the pan near the warm oven for 20 minutes more.

2) Sausage Breakfast Casserole

Close up of sausage breakfast casserole

2) Sausage Breakfast Casserole

Prep20 minsTotal9 hrs 15 minsServes10
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This breakfast casserole layers savory pork sausage, peppers and sharp cheddar with cubes of bread soaked in an egg custard. Resting overnight lets the bread drink up the eggs so it bakes into a tender, souffle like square. Dry mustard is a quiet secret that makes the cheese taste even sharper.

Ingredients

  • 1 pound breakfast pork sausage
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 6 cups cubed day old French bread
  • 2 cups shredded sharp cheddar cheese, divided
  • 10 large eggs
  • 2 cups whole milk
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 2 green onions, sliced
  • Butter for the pan

Instructions

  1. Butter a 9×13 inch baking dish.
  2. Cook the sausage, onion and bell pepper in a large skillet over medium high heat, breaking up the sausage, until the meat is browned and reaches 160F, about 10 minutes. Drain well on paper towels.
  3. Spread half the bread cubes in the dish. Top with half the sausage mixture and 1 cup cheese. Repeat with the remaining bread and sausage.
  4. Whisk the eggs, milk, dry mustard, salt, pepper and paprika in a large bowl until well blended. Pour it slowly and evenly over the bread, pressing the cubes down so they soak up the custard.
  5. Cover tightly and refrigerate at least 8 hours or overnight.
  6. In the morning, let the dish sit out while the oven heats to 350F. Uncover, sprinkle with the remaining cheese and bake 50 to 60 minutes, until puffed, golden and a knife in the center comes out clean. The center should reach 160F.
  7. Rest 10 minutes, sprinkle with green onions, then cut into squares and serve.

This is the dish my family expects on Christmas morning, and it has been for as long as I have been hosting. It feeds a crowd and holds well while gifts are opened.

Day old bread is best because it absorbs the custard without turning mushy. If your bread is fresh, toast the cubes at 300F for 10 minutes first.

3) Overnight French Toast Casserole

Close up of overnight french toast casserole

3) Overnight French Toast Casserole

Prep20 minsTotal9 hrs 15 minsServes10
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This casserole turns rich brioche and a vanilla cinnamon custard into a custardy, bread pudding style French toast. A brown sugar crumble on top bakes into a crisp, sweet crust. Because it soaks overnight, all that is left to do in the morning is slide it into the oven.

Ingredients

  • 1 loaf brioche or challah, about 1 pound, cut into 1 inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • For the topping
  • 1/2 cup all purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon for topping
  • 1/2 cup cold unsalted butter, cubed
  • Maple syrup for serving

Instructions

  1. Butter a 9×13 inch baking dish and spread the bread cubes evenly inside.
  2. Whisk the eggs, milk, cream, granulated sugar, vanilla, 1 teaspoon cinnamon and salt in a large bowl until smooth.
  3. Pour the custard evenly over the bread, then press the cubes down gently with a spatula so every piece is soaked. Cover tightly and refrigerate overnight, at least 8 hours.
  4. Mix the flour, brown sugar and remaining cinnamon in a bowl, then cut in the cold butter with a fork or your fingers until it forms coarse crumbs. Cover and refrigerate the topping separately.
  5. In the morning, heat the oven to 350F and let the casserole sit on the counter while the oven heats. Sprinkle the crumb topping over the bread.
  6. Bake 45 to 55 minutes, until the top is golden and crisp, the casserole is puffed and the center no longer looks wet. A knife in the center should come out clean. Cover loosely with foil if it browns too quickly.
  7. Cool 10 minutes, then serve warm with maple syrup and fresh berries.

French toast for a crowd usually means standing at a griddle while everyone else eats, but this version lets me sit down too. Kids love the crunchy, cinnamon sugar top.

Keep the crumb topping in a separate container overnight so it stays crisp. Leftover slices reheat beautifully in the microwave for 45 seconds.

4) Easy Monkey Bread

Close up of easy monkey bread

4) Easy Monkey Bread

Prep20 minsTotal1 hr 10 minsServes10
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Monkey bread is a pull apart treat of soft dough bites rolled in cinnamon sugar and baked in a gooey caramel sauce. Refrigerated biscuits make it fast enough for a busy holiday morning. Everyone pulls off their own sticky piece, which makes it as fun to eat as it is delicious.

Ingredients

  • 2 cans refrigerated biscuits, 16 ounces each
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 3/4 cup unsalted butter
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans, optional
  • Cooking spray
  • 1 large zip top bag

Instructions

  1. Heat the oven to 350F and generously spray a 10 inch Bundt pan with cooking spray. Scatter the pecans in the bottom if using.
  2. Combine the granulated sugar and cinnamon in a large zip top bag.
  3. Separate the biscuits and cut each one into quarters. Drop about 10 pieces at a time into the bag, seal it and shake until coated. Layer the coated pieces in the pan.
  4. Melt the butter and brown sugar in a small saucepan over medium heat, stirring, until bubbling and smooth, about 2 minutes. Stir in the vanilla and salt.
  5. Pour the hot butter mixture evenly over the biscuit pieces in the pan.
  6. Bake 35 to 40 minutes, until the top is deep golden brown and the dough pieces are cooked through. A piece pulled from the center should be fluffy, not doughy.
  7. Let the bread cool in the pan for exactly 10 minutes, then place a large plate over the top and carefully flip it out. Spoon any caramel left in the pan over the top and serve warm.

My kids call this Christmas bread, and they help shake the dough in the bag every year. It is the easiest show stopping breakfast I know.

Assemble it the night before without the butter sauce, cover and refrigerate. In the morning, pour on the hot sauce and add 5 minutes to the bake time.

5) Cranberry Orange Scones

Close up of cranberry orange scones

5) Cranberry Orange Scones

Prep20 minsTotal45 minsServes8
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These scones are tender and buttery with tart bursts of cranberry and the bright, fragrant flavor of fresh orange. Cold butter cut into the flour creates flaky pockets as it melts in the hot oven. A simple orange glaze adds sweetness and makes them look bakery ready.

Ingredients

  • 2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest
  • 1/2 cup cold unsalted butter, cubed
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1/2 cup heavy cream, plus 1 tablespoon for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons fresh orange juice

Instructions

  1. Heat the oven to 400F and line a baking sheet with parchment.
  2. Whisk the flour, sugar, baking powder, salt and orange zest in a large bowl. Rub the zest into the sugar with your fingertips first to release its oils.
  3. Cut in the cold butter with a pastry cutter or your fingers until the pieces are the size of small peas. Stir in the cranberries.
  4. Whisk the cream, egg and vanilla together and pour into the flour mixture. Stir with a fork just until the dough comes together. It will be a little shaggy.
  5. Turn the dough onto a floured counter and pat it into an 8 inch circle about 1 inch thick. Cut into 8 wedges and place them 2 inches apart on the sheet. Brush the tops with cream.
  6. Bake 18 to 20 minutes, until golden on top and bottom and a toothpick in the center comes out clean. Cool 10 minutes on a rack.
  7. Whisk the powdered sugar and orange juice into a smooth glaze and drizzle it over the warm scones.

Scones feel like a special occasion but come together in under an hour. The red cranberries make them look perfect next to a Christmas tree.

Cut the wedges and freeze them unbaked on a sheet pan, then bag them for up to 3 months. Bake from frozen, adding 3 to 5 minutes.

6) Ham and Cheese Quiche

Close up of ham and cheese quiche

6) Ham and Cheese Quiche

Prep20 minsTotal1 hr 20 minsServes8
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This quiche bakes a silky egg custard full of smoky ham and nutty Swiss cheese in a crisp, golden crust. Blind baking the crust first keeps the bottom flaky under the creamy filling. A pinch of nutmeg and a little Dijon add warmth and depth without standing out.

Ingredients

  • 1 refrigerated pie crust
  • 1 1/2 cups diced cooked ham
  • 1 1/2 cups shredded Swiss cheese
  • 3 green onions, thinly sliced
  • 5 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon Dijon mustard
  • Dried beans or pie weights for blind baking

Instructions

  1. Heat the oven to 400F. Fit the pie crust into a 9 inch pie plate and crimp the edges. Line with parchment and fill with dried beans or pie weights.
  2. Bake the crust 12 minutes, remove the parchment and weights and bake 5 minutes more, until lightly golden. This keeps the bottom from turning soggy. Lower the oven to 350F.
  3. Scatter the ham, Swiss cheese and green onions evenly over the bottom of the warm crust.
  4. Whisk the eggs, milk, cream, Dijon mustard, salt, pepper and nutmeg together until smooth.
  5. Set the pie plate on a baking sheet and slowly pour the egg mixture over the filling.
  6. Bake 35 to 40 minutes, until the edges are set and the center has only a slight jiggle. The center should reach 160F. Cover the crust edges with foil if they brown too fast.
  7. Let the quiche rest for at least 15 minutes before slicing so the custard finishes setting. Serve warm or at room temperature.

Quiche is my favorite way to use leftover Christmas Eve ham. It is elegant enough for brunch with guests yet easy enough for a lazy morning.

Bake the quiche on Christmas Eve, cool and refrigerate it overnight. Rewarm slices at 325F for 15 minutes, or serve at room temperature.

7) Dutch Baby Pancake

Close up of dutch baby pancake

7) Dutch Baby Pancake

Prep10 minsTotal35 minsServes4
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A Dutch baby is a big oven baked pancake that puffs up high around the edges like a popover. The outside turns crisp and golden while the center stays soft and custardy. A squeeze of lemon and a snowfall of powdered sugar make it taste bright and festive.

Ingredients

  • 3 large eggs, room temperature
  • 3/4 cup whole milk, room temperature
  • 3/4 cup all purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter
  • 2 tablespoons powdered sugar for dusting
  • 1 lemon, cut into wedges
  • 1 cup fresh berries for serving

Instructions

  1. Place a 10 or 12 inch cast iron skillet in the oven and heat the oven to 425F. Let the skillet heat for at least 15 minutes.
  2. While it heats, blend the eggs, milk, flour, sugar, vanilla, salt and cinnamon in a blender for 30 seconds, until smooth and frothy. Let the batter rest while the oven finishes heating.
  3. Carefully remove the hot skillet with oven mitts, add the butter and swirl until it melts and coats the bottom and sides.
  4. Pour the batter into the center of the skillet all at once and return it to the oven immediately.
  5. Bake 18 to 22 minutes without opening the oven door, until the pancake is dramatically puffed, deep golden brown around the edges and set in the center.
  6. Bring the skillet to the table right away, since it will start to deflate within a minute or two. That is normal.
  7. Dust with powdered sugar, squeeze lemon over the top and pile on fresh berries. Cut into wedges and serve warm.

Bringing a puffy Dutch baby to the table always gets gasps from the kids. It takes 10 minutes of hands on time and only a blender.

Room temperature eggs and milk help the pancake rise higher. For a bigger crowd, bake two in separate skillets on side by side racks.

8) Gingerbread Pancakes

Close up of gingerbread pancakes

8) Gingerbread Pancakes

Prep15 minsTotal35 minsServes4
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Gingerbread pancakes are fluffy buttermilk pancakes flavored with molasses, ginger, cinnamon and cloves. They taste just like a warm gingerbread cookie but are soft and tender enough for a breakfast stack. A dollop of whipped cream on top melts slowly into the warm spices and maple syrup.

Ingredients

  • 1 1/2 cups all purpose flour
  • 2 tablespoons packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 1/4 cups buttermilk
  • 1/4 cup unsulphured molasses
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • Whipped cream and maple syrup for serving

Instructions

  1. Whisk the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon and cloves together in a large bowl.
  2. In another bowl, whisk the buttermilk, molasses, egg and melted butter until the molasses is fully blended.
  3. Pour the wet ingredients into the dry and stir gently with a spatula just until combined. A few lumps are fine. Let the batter rest 5 minutes while the griddle heats.
  4. Heat a griddle or large nonstick skillet over medium heat and brush it lightly with butter. The pan is ready when a drop of water sizzles.
  5. Pour 1/4 cup batter per pancake onto the griddle. Cook 2 to 3 minutes, until bubbles form on the surface and the edges look set.
  6. Flip and cook 1 to 2 minutes more, until the pancakes are cooked through. Because of the molasses, they brown faster than regular pancakes, so lower the heat slightly if needed.
  7. Keep finished pancakes warm on a baking sheet in a 200F oven while you cook the rest. Serve with whipped cream and warm maple syrup.

These are my favorite pancakes for Christmas week, and they make the house smell incredible. They turn an ordinary breakfast into a holiday memory.

Mix the dry ingredients in a jar on Christmas Eve so the morning only takes a few minutes. Leftover pancakes freeze well and reheat in the toaster.

9) Biscuits and Sausage Gravy

Close up of biscuits and sausage gravy

9) Biscuits and Sausage Gravy

Prep20 minsTotal45 minsServes6
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This Southern classic pairs tall, flaky buttermilk biscuits with a creamy, peppery sausage gravy. The sausage drippings flavor a quick roux that thickens the milk into a rich, savory sauce. Folding the biscuit dough a few times builds the buttery layers that soak up every bit of gravy.

Ingredients

  • For the biscuits
  • 2 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 cup cold buttermilk
  • For the gravy
  • 1 pound breakfast pork sausage
  • 1/3 cup all purpose flour for gravy
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Heat the oven to 425F and line a baking sheet with parchment. Whisk the flour, baking powder and salt in a bowl.
  2. Cut in the cold butter until the pieces are pea size. Stir in the buttermilk just until a shaggy dough forms.
  3. Pat the dough 1 inch thick on a floured counter, fold it in half, pat out again and repeat twice for flaky layers. Cut 6 to 8 biscuits with a 2 1/2 inch cutter and place them touching on the sheet.
  4. Bake 15 to 18 minutes, until tall and golden brown.
  5. While the biscuits bake, cook the sausage in a large skillet over medium heat, breaking it into small pieces, until browned and cooked to 160F, about 8 minutes. Do not drain the fat.
  6. Sprinkle the flour over the sausage and stir for 1 minute. Slowly pour in the milk, stirring constantly, and simmer 5 to 7 minutes, until thick and creamy. Season with salt, plenty of pepper and the pepper flakes.
  7. Split the warm biscuits and ladle the gravy generously over the top.

Biscuits and gravy is what my husband’s family always ate on Christmas morning, and now it is our tradition too. It is hearty enough to keep everyone full until dinner.

Cut and freeze the unbaked biscuits weeks ahead, then bake from frozen with 3 extra minutes. The gravy can be made a day ahead and thinned with a splash of milk when reheating.

10) Sour Cream Coffee Cake

Close up of sour cream coffee cake

10) Sour Cream Coffee Cake

Prep20 minsTotal1 hr 30 minsServes12
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This coffee cake is soft, moist and tender thanks to a generous cup of sour cream in the batter. A thick layer of cinnamon brown sugar streusel runs through the middle and covers the top. Every square has buttery crumbs that crunch against the fluffy cake.

Ingredients

  • For the streusel
  • 1 cup packed light brown sugar
  • 1 cup all purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter, melted
  • For the cake
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Heat the oven to 350F and grease a 9×13 inch baking pan.
  2. Stir the brown sugar, 1 cup flour and cinnamon together, then add the melted butter and mix with a fork until crumbly. Set aside.
  3. Beat the softened butter and granulated sugar until fluffy, about 2 minutes. Beat in the eggs one at a time, then the sour cream and vanilla.
  4. Whisk the 2 cups flour, baking powder, baking soda and 1/2 teaspoon salt together, then add to the batter on low speed and mix just until combined.
  5. Spread half the batter in the pan and sprinkle with half the streusel. Dollop the remaining batter on top, spread it gently and finish with the rest of the streusel.
  6. Bake 35 to 40 minutes, until a toothpick in the center comes out clean and the streusel is golden.
  7. Cool in the pan for at least 30 minutes before cutting into squares. Serve warm or at room temperature with coffee.

Coffee cake is the most relaxed breakfast you can serve because it needs no plating, syrup or last minute cooking. I bake it on Christmas Eve and set it out with the coffee.

Wrapped well, the cake stays fresh at room temperature for 3 days or frozen for 3 months. Warm squares for 15 seconds in the microwave to bring back that fresh baked taste.

11) Apple Cinnamon Baked Oatmeal

Close up of apple cinnamon baked oatmeal

11) Apple Cinnamon Baked Oatmeal

Prep15 minsTotal1 hrServes8
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Baked oatmeal is a warm, cake like breakfast made from rolled oats, milk and eggs baked together until just set. Tender apples and cinnamon make it taste like apple pie for breakfast. It is hearty and lightly sweet, a nice balance to the richer treats on Christmas morning.

Ingredients

  • 3 cups old fashioned rolled oats
  • 1/2 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 2 medium apples, peeled and diced
  • 1/2 cup chopped walnuts or pecans
  • Maple syrup and milk for serving

Instructions

  1. Heat the oven to 350F and grease a 9×9 inch or 2 quart baking dish.
  2. Stir the oats, brown sugar, baking powder, cinnamon and salt together in a large bowl until the brown sugar has no lumps.
  3. In a separate bowl, whisk the milk, eggs, melted butter and vanilla until smooth.
  4. Pour the wet ingredients into the oat mixture and stir well. Fold in the diced apples and half the nuts.
  5. Spread the mixture evenly in the baking dish and sprinkle the remaining nuts over the top. At this point you can cover and refrigerate it overnight.
  6. Bake 35 to 45 minutes, until the top is golden, the edges are lightly browned and the center is set and no longer wet. Add about 10 minutes if baking straight from the fridge.
  7. Let it cool for 10 minutes, then scoop into bowls and serve with a drizzle of maple syrup and a splash of warm milk.

I like having one wholesome option on the table, and this is the one even my kids choose. It fills hungry bellies without a sugar crash before lunch.

Leftovers keep in the fridge for 5 days, and squares reheat in 30 seconds for quick weekday breakfasts. Swap the apples for pears or frozen cranberries for variety.

12) Cheesy Hash Brown Casserole

Close up of cheesy hash brown casserole

12) Cheesy Hash Brown Casserole

Prep10 minsTotal1 hrServes10
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This cheesy potato casserole bakes shredded hash browns in a creamy cheddar sauce under a crunchy buttered cornflake topping. It is rich and savory with crisp golden edges and a soft, cheesy middle. Patting the potatoes dry before mixing keeps the casserole from turning watery.

Ingredients

  • 30 ounces frozen shredded hash browns, thawed
  • 1/2 cup unsalted butter, melted, divided
  • 1 can cream of chicken soup, 10.5 ounces
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • 1 small onion, finely diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups cornflake cereal, lightly crushed
  • 2 tablespoons chopped fresh chives

Instructions

  1. Heat the oven to 350F and grease a 9×13 inch baking dish with butter or cooking spray, getting into the corners.
  2. Pat the thawed hash browns dry with paper towels to remove extra moisture, which helps the casserole turn crisp.
  3. Stir 1/4 cup of the melted butter with the soup, sour cream, cheddar, onion, salt, pepper and garlic powder in a large bowl until combined.
  4. Fold in the hash browns with a large spatula until every shred is evenly coated, then spread the mixture in the baking dish in an even layer, pressing it gently into the corners.
  5. Toss the crushed cornflakes with the remaining melted butter and sprinkle them over the top.
  6. Bake 45 to 50 minutes, until the edges are bubbling, the potatoes are tender when poked with a knife and the topping is deep golden brown.
  7. Let the casserole rest for 5 minutes, sprinkle with chives and serve hot. It holds well on the counter for 30 minutes while everyone gathers.

This casserole is famous at church brunches and holiday tables for good reason. It pairs perfectly with ham, eggs or any of the sweet bakes on this list.

Assemble the potato mixture the night before and refrigerate. Add the cornflake topping right before baking so it stays crunchy, and add 10 minutes to the bake time.

13) Fluffy Homemade Waffles

Close up of fluffy homemade waffles

13) Fluffy Homemade Waffles

Prep15 minsTotal40 minsServes6
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These waffles are crisp and golden outside and light, airy and tender inside. The secret is folding whipped egg whites into a buttermilk batter, which makes them extra fluffy. Keeping them on a rack in a warm oven stops them from going soggy while you finish the batch.

Ingredients

  • 2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs, separated
  • 1 3/4 cups buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 teaspoons vanilla extract
  • Whipped cream, berries and maple syrup for serving
  • Cooking spray

Instructions

  1. Preheat your waffle iron and the oven to 200F. Set a wire rack on a baking sheet for keeping waffles warm.
  2. Whisk the flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl.
  3. Whisk the egg yolks, buttermilk, melted butter and vanilla in another bowl. Pour into the dry ingredients and stir just until combined.
  4. Beat the egg whites with a hand mixer until stiff peaks form, about 2 minutes. Gently fold them into the batter in two additions until no large streaks remain.
  5. Spray the waffle iron with cooking spray and pour in enough batter to cover about two thirds of the grid, usually 1/2 to 3/4 cup.
  6. Close the lid and cook until the steam slows and the waffle is deep golden and crisp, about 4 to 5 minutes depending on your iron.
  7. Move each waffle to the rack in the warm oven while you make the rest. Serve with whipped cream, berries and maple syrup.

A waffle bar with toppings feels like a holiday treat, and everyone can build their own plate. It is one of the few breakfasts where my teenager actually helps.

Freeze extra waffles in a single layer, then bag them for up to 3 months. Reheat in the toaster for a homemade breakfast on busy school mornings.

14) Winter Fruit Salad

Close up of winter fruit salad

14) Winter Fruit Salad

Prep20 minsTotal20 minsServes8
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This winter fruit salad combines juicy oranges, crisp apples, sweet pears, kiwi and grapes in a honey lime dressing. Ruby red pomegranate seeds and bright green kiwi give it a natural Christmas color scheme. Fresh mint adds a cool finish that wakes up your taste buds.

Ingredients

  • 3 navel oranges, peeled and segmented
  • 2 cups red seedless grapes, halved
  • 2 crisp red apples, diced
  • 2 pears, diced
  • 3 kiwis, peeled and sliced
  • 1 cup pomegranate seeds
  • 1/4 cup honey
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon vanilla extract

Instructions

  1. Whisk the honey, lime juice, lime zest and vanilla together in a small bowl until smooth. If your honey is thick, warm it for 10 seconds in the microwave first.
  2. Peel the oranges with a sharp knife, removing all the white pith, then cut between the membranes to release the segments. Cut each segment in half.
  3. Place the oranges, grapes, apples, pears and kiwis in a large serving bowl.
  4. Pour the honey lime dressing over the fruit and toss gently with a large spoon. The lime juice keeps the apples and pears from browning.
  5. Cover and refrigerate for at least 15 minutes, or up to 4 hours, so the fruit soaks up the dressing.
  6. Just before serving, scatter the pomegranate seeds and chopped mint over the top and toss once more.
  7. Serve cold in small bowls or alongside the warm breakfast casseroles on the buffet. Leftovers keep covered in the fridge for 1 day.

With all the sweet rolls and casseroles, a fresh fruit salad keeps Christmas breakfast from feeling too heavy. Kids love picking out the pomegranate jewels.

Cut the sturdier fruit the night before and keep it in the dressing in the fridge. Add the kiwi, pomegranate and mint in the morning so they stay bright.

Before You Start Cooking

For a stress free Christmas morning, do your mixing on Christmas Eve. Assemble one casserole, let the cinnamon rolls or French toast soak overnight, and cut the fruit before bed. In the morning, turn on the oven, start the coffee and enjoy the chaos by the tree.

Whatever ends up on your table, I hope your morning is slow, cozy and full of laughter. Merry Christmas from my kitchen to yours, and may your coffee stay hot through every last present and every happy squeal.

Frequently Asked Questions

What can I make the night before Christmas for breakfast?

Overnight cinnamon rolls, sausage breakfast casserole, French toast casserole, baked oatmeal and hash brown casserole can all be assembled on Christmas Eve and refrigerated. In the morning, let the dish sit out while the oven heats, then bake as directed, adding a few extra minutes since it starts out cold.

How do I keep breakfast warm while opening presents?

Set your oven to 200F and keep finished casseroles, pancakes or waffles inside, loosely covered with foil. Casseroles hold well for 30 to 45 minutes this way without drying out. You can also bake on a timer so breakfast finishes just as the last gift is unwrapped.

How many breakfast dishes should I make for Christmas morning?

For most families, two or three dishes are plenty. Pair one savory bake like a sausage casserole or quiche with one sweet item like cinnamon rolls or coffee cake, then add fresh fruit. That combination feeds a crowd, offers something for everyone and keeps the work manageable.

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