Christmas Morning Breakfast
As much as I enjoy feeding my family, breakfast on Christmas morning always feels like an afterthought to me. We’ve usually been up for hours, opening presents and sipping on coffee and hot chocolate, when suddenly everyone is hungry and I just don’t feel like cooking or dirtying up dishes.
Growing up, we always had a grapefruit in our stocking and that was our Christmas breakfast. Not out of a conspiracy by my mother (maybe – haha!), but simply because we loved grapefruit and it was a Christmas treat. Grapefruit is kind of a staple in my house, so that doesn’t really work for us.
Gregg and I started the tradition of making Christmas Churros several years ago, and now the kids can’t wait for Christmas breakfast. This year, I’m going to make them the night before and freeze the piped out dough, so that all I have to do is heat the oil and fry them up. I’m hoping that doing it ahead of time will work – I think it will!
But, for those of you who may not want delicate fried dough sprinkled with cinnamon and sugar or drizzled with warm honey (YUM!), here is a list of some ideas for Christmas morning. Some things can be made ahead of time so that all you have to do is serve, and some things are just simply festive.
However you do it, I pray that your Christmas breakfast with your family is special and memorable.
Amazingly Simple Stuffed French Toast
A new favorite of my family’s. It has become a regular star on our weekly menu.
Tantalizing Tomato & Onion Tart
A savory option amongst this sea of sweetness. Easily made the day before.
Scrumptious Cinnamon Honey Scones with Raisins
All of the work is done the night before. All you have to do is roll the dough out, cut it, and bake it. Delicious, light, a hint of sweet. They will compliment any Christmas breakfast or brunch table, or be the star themselves.
Eggnog Pancakes
Is a Christmas Breakfast Menu complete without an Eggnog Pancake recipe?
Delectible Orange Drop Doughnuts
A favorite of mine. I won’t tell you how many I can eat in one setting.
Marvelous Maple Muffins
Make these the day before – or the week before! Just pop them in the freezer and pull them out, warm them up, and serve them. A no hassle Christmas breakfast.
Sue’s Oatmeal Blender Waffles/Pancakes
Make these the night before and all you have to do in the morning is cook them. A staple recipe in our home.
What are your Christmas breakfast traditions?
Merry Christmas!
Hallee
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I do refrigerator cinnamon rolls. I make them up the night before and they do most of their rise in the refrigerator overnight. I pull them out of the fridge while the oven is heating, and then bake them while we open presents. Once presents are opened, the rolls are warm and ready. Yummy!
My mom always made a stollen, and we toasted it for breakfast. I’ve also made pannetonne, but my kids aren’t impressed by dried fruit in their bread, so the cinnamon rolls are the winner for us.
just READING the names has my mouth watering!!
that is the exact reason i make bubble bread! all the prep work is done the night before – pop it in the oven and viola. my family loves Christmas morning breakfast … i dont make it except for Christmas morning, so it’s a real treat!!!! xoxo! have a VERY MERRY CHRISTMAS HALLEE!
Sounds yummy!
Since I was a little girl, we’ve always had Jewish Coffee Cake (sometimes called Sour Cream coffee cake). I always make it Christmas eve while we’re finishing up wrapping. I couldn’t imagine Christmas without it.
I would love the recipe!
I would love the recipe!.
My darling hubby is in charge of Christmas breakfast since I do the major cooking for Christmas Eve and Christmas Day. The tradition is Christmas waffles (nothing out of the ordinary, just waffles made on Christmas, maybe with powdered sugar) and a breakfast meat. This year will be breakfast steaks, which I’ve never heard of but apparently “it’s a Southern thing.” After cooking breakfast, he cleans the kitchen just in time for me to destroy it all over again. :)
Oh! And a Merry Christmas to you and your family! God Bless!
Sure thing :)
Cake batter:
1/2 c. unsalted butter, softened (you can substitute shortening for 1/2)
1 c. sugar
3 eggs
2 tsp. almond extract
3 c. flour
1 tsp. baking soda
3 tsp. baking powder
pinch of salt
1/2 c. milk
16 oz. sour cream (I usually just use organic yogurt – plain or vanilla)
Preheat oven to 350 degrees & grease and flour a bundt pan.
In small bowl, mix together dry ingredients.
Cream butter & sugar. Add eggs and extract.
Add in dry ingredients and mix well scraping down sides & bottom of bowl.
Add in milk and sour cream and beat until fluffy scraping down sides & bottom at least once during mixing.
Coffee cake swirl:
2/3 c. sugar
1-2 tsp. cinnamon
1 c. pecans, finely chopped (I’ve also used sliced almonds with good results)
1 med. apple cored & diced (optional – we never had this growing up, but I’ve started to add one)
Mix all ingredients together in a small bowl.
Pour 1/2 of batter into prepared bundt pan. Add in most of the cinnamon mixture reserving a handful for the top. Pour remaining batter on top followed by remainder of cinnamon mixture. Take a butter knife and move it up and down and in swirls through the batter to mix the filling being careful not to over mix. (If using apple, make sure all of the apples get into the middle of the cake batter.)
Bake at 350 for about an hour or until cake is dark golden brown on the top and a toothpick comes out clean. Cool for about 30 minutes and then turn cake out of pan onto wire rack to cool completely.
Slice & enjoy!
*I have to say that I bake this cake in an old aluminum bundt pan that came from my Dad’s house. (I “borrowed” it when I moved out!) It even has some of the avocado green paint left on the outside to remind me of our 1970’s kitchen. I’m not sure that’s what makes this coffee cake a favorite around here, but it sure brings back some awesome Christmas memories from my past.*