Christmas Breakfast Recipes

Thanks, Foodie, for sponsoring this post filled with Christmas Breakfast Recipes!

Christmas Breakfast Recipes

As you get older, you don’t need the pile of presents you needed as a kid to feel the magic of Christmas. Presents are still fun, but you start to realize other traditions hold even more of the charm of the season. One of my favorite holiday traditions these days is Christmas breakfast. My mom makes a big pan of amazing cinnamon rolls and another big pan of Egg & Grits casserole. My mother-in-law makes this incredible Breakfast Pie with eggs and hot sausage. The day wouldn’t feel complete without that indulgent first meal.

To help make your Christmas morning breakfast extra special, I’ve collected all of my best breakfast recipes below. I’ve even broken them down into categories to help you find your perfect meal: make-ahead recipes, fancy recipes, simple recipes, and fun recipes. Which best describes your Christmas morning mood?

Make-Ahead Christmas Breakfast Recipes

Sassy Sausage and Hash Brown Breakfast Bake
Sassy Sausage and Hash Brown Breakfast Bake

Make-Ahead Gingerbread Coffee Cake with Cranberry Pecan Streusel
Make-Ahead Gingerbread Coffee Cake with Cranberry Pecan Streusel

Winter Breakfast Chili Over Eggs in Sourdough Bowls
Winter Breakfast Chili Over Eggs in Sourdough Bowls

Cinnamon Sparkled Pastry Stix with Egg Nog Glaze
Cinnamon Sparkled Pastry Stix with Egg Nog Glaze

Fancy Christmas Breakfast Recipes

Croque Madame French Toast Cups
Croque Madame French Toast Cups

Pumpkin Spice Pull-Apart Bread with Butter Rum Glaze
Pumpkin Spice Pull-Apart Bread with Butter Rum Glaze

Buttery Coconut Almond Pull-Apart Bread (with Heavenly Coconut Cream Glaze)
Buttery Coconut Almond Pull-Apart Bread (with Heavenly Coconut Cream Glaze)

Blueberry Stuffed French Toast Bowls
Blueberry Stuffed French Toast Bowls

Sausage & Toast Breakfast Strata in Baked Tomatoes
Sausage & Toast Breakfast Strata in Baked Tomatoes

Buttery Coconut & Almond Morning Buns
Buttery Coconut & Almond Morning Buns

Breakfast Stuffed Mushrooms (Portobellos Stuffed with a Leek and Gruyère Scramble)
Breakfast Stuffed Mushrooms (Portobellos Stuffed with a Leek and Gruyère Scramble)

Almond Scones with Raspberry Jam and Clotted Cream
Almond Scones with Raspberry Jam and Clotted Cream

Homemade Buttery Croissants and Pains au Chocolat
Homemade Buttery Croissants and Pains au Chocolat
(also, see the phototutorial)

Lemon Cheesecake Morning Buns
Lemon Cheesecake Morning Buns

Simple Christmas Breakfast Recipes

Raspberry Almond Braid
Raspberry Almond Braid

Eggs à l’Oignon
Eggs à l’Oignon

Pumpkin Pecan Streusel Breakfast Braid
Pumpkin Pecan Streusel Breakfast Braid

Eggs in a French Toast Basket
Eggs in a French Toast Basket

Blueberry Cream Cheese Almond Braid
Blueberry Cream Cheese Almond Braid

Strawberry Walnut Ricotta Muffins
Strawberry Walnut Ricotta Muffins

'Magic' Chocolate, Coconut, and Pecan Pastry Braid
“Magic” Chocolate, Coconut, and Pecan Pastry Braid

Fun Christmas Breakfast Recipes

The “Just Trust Me” Fried Bologna Breakfast Doughnutwich
The “Just Trust Me” Fried Bologna Breakfast Doughnutwich

Maple Bacon Doughnuts
Maple Bacon Doughnuts

Pecan Maple Bacon Pancakes
Pecan Maple Bacon Pancakes

Carrot Cake Waffles
Carrot Cake Waffles

Krispy Kreme Doughnut Croque Madame
Krispy Kreme Doughnut Croque Madame

Here are more ideas I’ve collected for you from some of my favorite blogs. Enjoy!

Spiked Mocha Mousse Bars

Spiked Mocha Mousse Bars
Spiked Mocha Mousse Bars

Spiked Mocha Mousse Bars



Recipe by: Willow Bird Baking
Yield: 9 servings

I was surprised by how quick and simple this recipe turned out to be — and how amazing! I loved spiking it with creamy Bailey’s Hazelnut Liqueur. Forget buying a fancy coffee; why not make a fancy coffee bar for dessert?

Crust Ingredients:
1/2 cup (1 stick) butter
1 cups all-purpose flour
2 tablespoons icing sugar

Ganache Ingredients:
6 tablespoons heavy cream
about 6 ounces bittersweet chocolate chips (I love Ghirardelli’s 60% cacao chips)

Coffee Mousse Ingredients:
1 3/4 teaspoons unflavored gelatin
2 tablespoons water
4 1/2 teaspoons instant espresso powder
1/4 cup sweetened condensed milk
3 tablespoons Bailey’s Hazelnut Liqueur (or Kahlúa)
2 cups well-chilled heavy cream
chocolate covered espresso beans (optional, for topping)

Directions:
Make the shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 9 in. baking dish with a foil sling. Cut the butter into the flour and icing sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack to cool.

Make the ganache: While the shortbread is baking, place the chocolate in a medium bowl. Bring the cream to a simmer in a medium saucepan (or microwave it for a couple of minutes). Once the cream reaches a simmer, pour the cream over the chocolate and let it stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed. Set it aside until your crust is finished and has cooled for a few minutes, and then pour it over the crust (it’s okay if it’s not cooled all the way). Place the chocolate covered crust in the fridge to chill until the ganache is set into a firm layer.

Make the coffee mousse: Prepare a large bowl of ice water and set aside as an ice bath (I just stopped up my sink and used it). Place 2 tablespoons of water in a small saucepan and sprinkle the envelope of gelatin evenly over the top. Let it soften for 2 minutes. Add in the sweetened condensed milk and instant espresso powder. Heat the mixture over medium heat, whisking constantly, until the gelatin is dissolved and the mixture is smooth, about 2-3 minutes. Remove the saucepan from the heat, whisk in the Bailey’s (or Kahlúa), and then transfer the saucepan to the ice bath. Cool, whisking frequently, until the mixture is cold and thick.

In the meantime, whip the chilled heavy cream to stiff peaks. Stir about 1/3 of the whipped cream into the cold espresso mixture to lighten it up, and then pour this mixture into your remaining whipped cream, folding it in gently until there are no streaks. Pour this mixture over your chilled ganache. Chill the entire dessert until it’s set up nicely (a few hours). Lift the bars out of the pan, slice into 9 servings, top each bar with a chocolate covered espresso bean, and serve.

Light and Healthy Cabbage Soup (with Easy Cheese Toasts)

Light and Healthy Cabbage Soup (with Easy Cheese Toasts)
Light and Healthy Cabbage Soup (with Easy Cheese Toasts)

Light and Healthy Cabbage Soup



Recipe by: Adapted from AllRecipes
Yield: 8 servings

This cabbage soup is simple, warming, and delicious. It’s got a slight kick due to red pepper flakes. Throw your leftover Thanksgiving turkey or anything else you love in it to make it your own, but I love it just the way it is. (Don’t forget the bonus cheese toasts recipe below!)

Ingredients:
2 tablespoons olive oil, divided
1 pound carrots, chopped into 1-inch chunks
1/2 head cabbage, cored and coarsely chopped
ginger and fennel seed, optional*
1/2 onion, chopped
2 cloves garlic, chopped
7 cups chicken broth
1 cup water
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 teaspoon red pepper flakes
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

Directions:
*Note: To avoid bloating and gas often associated with cabbage, you can boil it for 10 minutes prior to the recipe. If you have fennel seed and ginger, you can tie the spices up in cheesecloth with some twine to boil along with the cabbage, which is also said to help. After boiling, drain and rinse the cabbage well before using it in the recipe.

Preheat oven to 400 degrees F and line a baking sheet with aluminum foil. In a medium bowl, mix carrots and 1 tablespoon olive oil. Spread them out on the prepared baking sheet and bake for 30 minutes or until tender (a knife should easily slide through). While roasting carrots, parboil cabbage as instructed above if desired.

In a large stockpot, heat 1 tablespoon of olive oil over medium-high heat. Sauté onion and garlic until translucent, about 5 minutes, before adding chicken broth, water, salt, pepper, and red pepper flakes. Bring to a boil and then add the tomatoes, cabbage, and roasted carrots. Simmer for 20-30 minutes. Serve hot.

Easy Cheese Toasts



Recipe by: Willow Bird Baking
Yield: 8 servings

These quick, easy cheese toasts are perfect with any hearty winter soup.

Ingredients:
8 slices of a baguette
1 cup Parmesan cheese
2 tablespoons butter, chopped into 18 small cubes
2 teaspoons minced garlic
1 1/2 teaspoon Italian seasoning

Directions:
Preheat oven to 450 degrees F and line a baking sheet with foil. Place bread slices on baking sheet. In a medium bowl, toss together the cheese, butter cubes, garlic, and Italian seasoning. Divide the mixture evenly on top of each slice of bread. Bake for a few minutes, watching closely, until bubbly.

Brown Butter Pecan Gooey Butter Cake with Spiked Whipped Cream

Brown Butter Pecan Gooey Butter Cake with Spiked Whipped Cream
Brown Butter Pecan Gooey Butter Cake with Spiked Whipped Cream

Brown Butter Pecan Gooey Butter Cake with Spiked Whipped Cream



Recipe by: Willow Bird Baking
Yield: 6 servings

This delicious cake has everything delightful in it: nutty brown butter, bloomed cinnamon and cloves, toasted pecans, a simple caramel sauce, and spiked whipped cream! It’s perfect for a holiday table, but easy enough for an anytime dessert.

Crust Ingredients:
1 cup cake flour
3 tablespoons granulated sugar
1/3 cup cold butter

Filling Ingredients:
1 cup (2 sticks) butter
1 teaspoon cinnamon
1/4 teaspoon ground cloves
3/4 cup granulated sugar
1/4 cup brown sugar
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1/2 teaspoon vanilla
1 cup toasted pecans*
icing sugar

Topping Ingredients:
2 cups heavy whipping cream
4 tablespoons powdered sugar
2 tablespoons dark rum (optional)
20 Werther’s Original® Baking Caramels
2 tablespoons whole milk

Directions:
*NOTE: To toast pecans, spread them on a baking sheet and bake at 350 degrees F for around 6-7 minutes, tossing occasionally, until fragrant. Chop while still warm.

NOTE 2: If you don’t have a skillet, I believe you can bake this in a greased 9-inch square baking dish (I’d use a glass one if you have it, and check it early and often. Remove when there’s some jiggle left.) Let us know how it goes if you try it this way for all the other skilletless people!

Make the brown butter: Cut the 1 cup butter into 1-tablespoon cubes. Place it into a heavy-bottom saucepan over medium heat and brown the butter, whisking often. The butter will melt, foam, and then begin to brown, and the whisking is important so that it browns evenly. Whisk in cinnamon and cloves. Pour your brown butter into a shallow, wide dish to cool for a bit before sticking it in the freezer to set up. After it’s set up, set it back out at room temperature to soften for use.

Make the crust: Preheat oven to 350 degrees. Whisk together cake flour and sugar in a medium bowl. Cut in the cold butter with a pastry cutter or two knives until the mixture resembles fine crumbs and starts to cling together (I often use my food processor for this step, pulsing the cold fat into the flour). Press the mixture into the bottom and up the sides of a 10-inch cast iron skillet using a flat glass or the back of a spoon.

Make the filling: Cream together the softened brown butter and white and brown sugars until fluffy (about 2-3 minutes). Mix in the egg until just combined. Alternate adding the flour and evaporated milk, mixing after each addition. Mix in the corn syrup and vanilla. Stir in the toasted pecans. Pour the filling into the crust and sprinkle the top with icing sugar.

Bake and assemble the cake: Bake for 25 to 35 minutes or until cake is nearly set (mine was probably ready around 30). Some jiggle is fine — do not overcook! It’ll finish setting up as it cools. Let it cool in pan for 2 hours. Whip the heavy cream, powdered sugar, and rum to stiff peaks. Melt the caramels and milk together in a microwave safe bowl for 2 minutes, stirring often but carefully, until the hot caramel sauce is ready. Pour caramel sauce over cooled cake and top with a giant mound of spiked whipped cream. Serve from the skillet with a few forks or on plates, if you like things a little more formal.

Thanksgiving Dessert Recipes

Thanks, Foodie, for sponsoring this post.

You don’t want just any old Thanksgiving Dessert Recipe. It needs to be the best. If you’re going to indulge in an epic feast, you want every bite to count. I get it. Below are the no-joke absolute stunner recipes from Willow Bird Baking — the ones you’ll want your whole family to taste. The ones you’ll want to use to impress your mother-in-law. The ones you’ll want to shock your relatives with. YES, EVEN YOUR PICKY AUNT GLADYS. ESPECIALLY YOUR PICKY AUNT GLADYS.

The best of the best, tailored for your Thanksgiving dessert table. Prepare to enter dessert utopia.

Willow Bird Baking's 20 Best Thanksgiving Dessert Recipes

1. PUMPKIN STREUSEL SWIRLED CREAM CHEESE POUND CAKE.

PUMPKIN STREUSEL SWIRLED CREAM CHEESE POUND CAKE
cooking difficulty: intermediate



2. PUMPKIN SPICE PULL-APART BREAD WITH BUTTER RUM GLAZE.

PUMPKIN SPICE PULL-APART BREAD WITH BUTTER RUM GLAZE
cooking difficulty: intermediate



3. CHOCOLATE COCONUT CREAM PIE BARS.

CHOCOLATE COCONUT CREAM PIE BARS
cooking difficulty: easy



4. SOPAPILLA PUMPKIN CHEESECAKE BARS.

SOPAPILLA PUMPKIN CHEESECAKE BARS
cooking difficulty: easy



5. GOOEY CARMELITAS.

GOOEY CARMELITAS
cooking difficulty: easy



6. PUMPKIN OAT CAKE WITH BROILED COCONUT ICING.

PUMPKIN OAT CAKE WITH BROILED COCONUT ICING
cooking difficulty: easy



7. TRES LECHES COCONUT CAKE TRIFLE.

TRES LECHES COCONUT CAKE TRIFLE
cooking difficulty: intermediate



8. CARAMELIZED BANANA UPSIDE-DOWN COCONUT CAKE WITH COCONUT WHIPPED CREAM.

CARAMELIZED BANANA UPSIDE-DOWN COCONUT CAKE WITH COCONUT WHIPPED CREAM
cooking difficulty: easy



9. THE ULTIMATE, MOIST, FLUFFY, RIDICULOUS COCONUT CAKE.

THE ULTIMATE, MOIST, FLUFFY, RIDICULOUS COCONUT CAKE
cooking difficulty: intermediate



10. COFFEE COOKIE DOUGH FUDGE CHEESECAKE.

COFFEE COOKIE DOUGH FUDGE CHEESECAKE
cooking difficulty: easy but long



11. BROWN BUTTER PUMPKIN CROQUEMCAKE WITH WHITE CHOCOLATE CHAI MOUSSE.

BROWN BUTTER PUMPKIN CROQUEMCAKE WITH WHITE CHOCOLATE CHAI MOUSSE
cooking difficulty: advanced



12. SALTED CARAMEL CHOCOLATE TRIFLE.

SALTED CARAMEL CHOCOLATE TRIFLE
cooking difficulty: intermediate



13. STICKY TOFFEE PUDDING CHEESECAKE.

Sticky Toffee Pudding Cheesecake
cooking difficulty: easy but long



14. BROWN BUTTER PUMPKIN CAKE CHEESECAKE WITH SALTED CARAMEL.

BROWN BUTTER PUMPKIN CAKE CHEESECAKE WITH SALTED CARAMEL
cooking difficulty: intermediate



15. GERMAN CHOCOLATE CHEESECAKE.

GERMAN CHOCOLATE CHEESECAKE
cooking difficulty: easy but long



16. RED VELVET CHEESECAKE.

RED VELVET CHEESECAKE
cooking difficulty: easy but long



17. CARAMEL FUDGE BROWNIE CHEESECAKE.

CARAMEL FUDGE BROWNIE CHEESECAKE
cooking difficulty: intermediate



18. CHOCOLATE POKE CAKE WITH WHIPPED COCONUT ICING.

CHOCOLATE POKE CAKE WITH WHIPPED COCONUT ICING
cooking difficulty: easy



19. NANAIMO BARS.

NANAIMO BARS
cooking difficulty: easy



20. SAMOA MONKEY BREAD WITH GANACHE DIPPING SAUCE.

SAMOA MONKEY BREAD WITH GANACHE DIPPING SAUCE
cooking difficulty: easy

Want more Thanksgiving inspiration from other bloggers I love? Check out my Inspiring Thanksgiving Recipes Foodie Collection for side dishes, cocktails, desserts, and more!

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