Christmas Breakfast and Brunch
Tumbling out of bed in the wee hours of Christmas morning means that by the time all of the gifts are opened, most of the family has worked up an impressive appetite. Refuel for the day ahead by serving up a traditional Christmas breakfast. With just a little planning, you can do most of the menu as a make-ahead, so you can give your loved ones a delicious spread on this iconic holiday morning -- streusel coffee cake, a cheesy sausage and egg breakfast casserole or a hash-brown strata -- without any early morning stress. Just wade through the discarded wrapping paper, pour yourself a cup of coffee, and enjoy.See Popular Christmas Breakfast and Brunch Recipes
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The perfect Christmas breakfast and brunch recipes weigh heavily on my holiday shoulders. "They have to be something anyone can put together the night before," I tell myself. But what if you're heading off to midnight mass?
Stir together basic ingredients to create this tender, nutty bread. Add blueberries or cranberries for a fruity bonus.
A hearty brunch dish that is lightening fast to make!
These delicate and delectable crepes would be a welcome delight whether served for breakfast, brunch or as a dessert.
These mini quick breads are loaded with fall's favorite flavors.
Refrigerated breadsticks make these sweet rolls super easy to prepare.
This dried-apricot tart is crispy and tender, tangy and sweet all at the same time. The recipe also works with fresh apricots; just omit the poaching step.
Colorful layers of sausage, cheese, eggs and vegetables baked inside a puff pastry crust.
Tangy-sweet apples and ripe orchard pears are slow-simmered until thick and bubbling-hot. Flavored with apple cider, brown sugar, cinnamon, nutmeg and cloves, this easy-to-prepare variation on traditional apple butter will be a hit with everyone.
Filled with dried figs or apricots, pistachios, and cranberries, this loaf is a Christmas recipe favorite.
Homemade fruitbreads add a festive and delicious touch to your breakfast table. Use a lovely decorative mold to take things up another notch.
Christy Timon opened her bakery in 1982, hiring Abram Faber to help with deliveries. The now-married couple are revered as early champions of classic European baking. They continue to hunt down rare recipes, like these light doughnuts adapted from Robert Jorin, a third-generation Swiss baker at the Culinary Institute of America at Greystone.
Serve these sweet dough and fruit fritters for breakfast, brunch, or as a an appetizer or dessert.
Combine spice to sugar to sprinkle on cream-cheese-topped bagels for a super simple breakfast treat or snack.