Popular Christmas Breakfast and Brunch Recipes

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.

White Chocolate, Cornmeal, and Almond Mini Biscotti

These mini biscotti cookies are delicious with morning coffee or evening cocoa. Glazed with white chocolate and sprinkled with jimmies, they're a sweet treat made for dipping.

From Better Homes and Gardens

White Chocolate, Cornmeal, and Almond Mini Biscotti

Sweet Potato-Cranberry Cake

Chocolate and sweet potato batters are swirled together to make this moist, tender spice cake from Patricia Polley of Columbus, Ohio. Wrap and store the cooled cake overnight for easier slicing. (It's a great alternative to coffee cake for brunches.)

From Midwest Living

Sweet Potato-Cranberry Cake

Strawberry Breakfast Bars

Fresh strawberries are the star of these gluten-free bars that will help everyone start the day on a nourishing foot.

From Diabetic Living

Strawberry Breakfast Bars

Pear Hazelnut Coffee Cake

Oats and whole wheat flour increase the fiber content of this fruity dessert-like breakfast recipe. You'll have energy to spare until lunchtime.

From Diabetic Living

Pear Hazelnut Coffee Cake

Cranberry Twist Bread

This holiday yeast bread is sweetened with an orange-flavored drizzle. Simply omit the icing to reduce the calories.

From Better Homes and Gardens

Cranberry Twist Bread

Spinach and Gruyere Quiche

Fat free half and half and refrigerated egg product make this egg dish lower in calories and fat than most other recipes.

From Diabetic Living

Spinach and Gruyere Quiche

Maple Nut & Pear Scones

Delicate pears, pecans and maple flavor make these scones really special. Our makeover of this tender, flaky breakfast pastry uses reduced-fat cream cheese, canola oil and just a touch of butter to replace 1 1/2 sticks of butter. The addition of rolled oats and whole-wheat pastry flour boosts fiber and enhances the nutty flavor. For more fruit intensity, serve with pear butter.

From EatingWell

Maple Nut & Pear Scones

Chocolate Pancakes

Chocolate for breakfast? Sure when you make these chocolate pancakes filled with chocolate chips.

From Family Circle

Chocolate Pancakes

Chocolate Pistachio Wreath Bread

For a holiday breakfast or open house, make this ooey-gooey chocolate bread. The frosting adds even more chocolate richness.

From Midwest Living

Chocolate Pistachio Wreath Bread

Pumpkin-Cranberry Bread

Come fall, it's often pumpkin or cranberry. Why not invite both to breakfast? This moist bread bakes in the slow cooker for a no-fuss treat.

From Better Homes and Gardens

Pumpkin-Cranberry Bread

Stephanie Foley

Baked Currant Doughnuts

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.

From Food & Wine

Baked Currant Doughnuts

EatingWell Waffles

These healthy waffles are made from a blend of whole-wheat and regular flour plus nonfat buttermilk and canola oil. Top with fresh berries or sliced peaches and yogurt for a satisfying start to any day.

From EatingWell

EatingWell Waffles

Spiced Apple Butter Bran Muffins

These muffins are dense, grainy, fruity and delicious. A double dose of apple--diced fresh apple and dark, spiced apple butter (Smucker's brand is good)--makes them extra moist and flavorful.

From EatingWell

Spiced Apple Butter Bran Muffins

Multi-Grain Waffles

Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes.

From EatingWell

Multi-Grain Waffles

Savory Bread Pudding with Spinach & Mushrooms

Bread pudding, an economical dish designed to use up stale bread, is most often associated with dessert. It's equally comforting turned savory, enriched with cheese and studded with vegetables.

From EatingWell

Savory Bread Pudding with Spinach & Mushrooms

Crispy Potatoes with Green Beans & Eggs

This is a one-skillet meal, reminiscent of diner fare at roadside restaurants across the U.S. It can be made with either leftover or raw potatoes. Even while making dinner in a hurry, don't rush this dish: you want to cook the potato cubes until they are crispy outside but still creamy inside.

From EatingWell

Crispy Potatoes with Green Beans & Eggs

Pear & Dried Cranberry Strudel

All across Wisconsin, Scandinavian and German bakeries start firing up with the onset of crisp, cool autumn days; the lines soon grow long for fresh fall-fruit pastries. For most of us, rich strudel wouldn't be an everyday affair. But with walnut oil (instead of copious amounts of butter) and fresh pears, it can, nevertheless, become a decadence-free indulgence, perfect for your next dinner party. Serve it with frozen nonfat vanilla yogurt or vanilla creme anglaise.

From EatingWell

Pear & Dried Cranberry Strudel

Cranberry-Nut Mini Loaves with Flaxseeds

This tender, flavorful version of a holiday staple is made more wholesome with whole-wheat flour and flaxseeds. You can easily double the recipe if you are making these baby loaves as gifts.

From EatingWell

Cranberry-Nut Mini Loaves with Flaxseeds

Broccoli-Cheese Pie

If you want to give this a fancy name, call it a crustless quiche. For a vegetarian version, simply omit the Canadian bacon.

From EatingWell

Broccoli-Cheese Pie

Cranberry & Ruby Grapefruit Compote

Light enough to follow even a substantial meal, this pretty compote has a refreshing balance of sweet and tart flavors. Serve with vanilla frozen yogurt for dessert or with plain yogurt for breakfast or brunch.

From EatingWell

Cranberry & Ruby Grapefruit Compote

Banana-Bran Muffins

By the end of the week, any bananas left in the fruit bowl are past their prime--just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.

From EatingWell

Banana-Bran Muffins

Jam-Filled Almond Muffins

A crunchy topping of sugared toasted almonds and a surprise filling of almond-scented berry jam makes these whole-wheat muffins reminiscent of Danish pastries. They are perfect for a special breakfast or brunch.

From EatingWell

Jam-Filled Almond Muffins

Date-Oat Muffins

Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.

From EatingWell

Date-Oat Muffins

Pineapple Upside-Down Muffins

Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients--vegetables, fruit and whole grains--so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.

From EatingWell

Pineapple Upside-Down Muffins

Spiced Apple Cider Muffins

Cider doughnuts, a New England harvest treat, inspired these spice-happy muffins. A crumbly streusel topping made with a small amount of butter provides a delicious finish.

From EatingWell

Spiced Apple Cider Muffins

___itemTitle___

From: ___itemFrom___

___itemDescription___

___itemTitle___

Back to Top