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.

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

Apricot-Wheat Germ Muffins

Nutty toasted wheat germ and tangy dried apricots give these muffins a homey, satisfying flavor. Plumping dried fruit before adding it to the batter keeps the muffins moist.

From EatingWell

Apricot-Wheat Germ Muffins

Overnight Oatmeal

Here is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.

From EatingWell

Overnight Oatmeal

Greek Omelet

With flavors reminiscent of the classic Greek spanakopita, this easy omelet is just right for a light dinner or brunch. Frozen leaf spinach makes it ultra-quick.

From EatingWell

Greek Omelet

Sunday Sausage Strata

The "strata" in this classic casserole are layers of bread, cheese and sausage baked in an egg-rich pudding.

From EatingWell

Sunday Sausage Strata

Mexican Potato Omelet

Whip up this simple, tasty omelet on those nights when it seems the refrigerator is bare. Frozen hash browns are perfect for such occasions--just look for a brand with little or no fat. And while the cheese adds some fat, it also provides almost a third of your daily calcium needs.

From EatingWell

Mexican Potato Omelet

Fruit-Filled Crepes

This dessert or special brunch dish is great for entertaining because it can be made in advance and popped in the oven just before serving. Strawberry-rhubarb filling is a lovely salute to the season and is also delicious as a topping for ice cream.

From EatingWell

Fruit-Filled Crepes

Blueberry-Maple Muffins

Whole-wheat flour and flaxseeds give these maple syrup-sweetened blueberry muffins a delicious, nutty flavor. Compared to a traditional version of the recipe, they have four times the dietary fiber and substitute healthful monounsaturated fat (canola oil) for saturated fat (butter).

From EatingWell

Blueberry-Maple Muffins

Healthy Pancake Mix

With this whole-grain mix on hand, you can enjoy homemade pancakes on busy weekday mornings. This is also a great item to pack on camping trips. Be sure to refrigerate or freeze the mix as flaxseed meal is highly perishable.

From EatingWell

Healthy Pancake Mix

Healthy Pancakes

EatingWell reader Kathy Moseler of Barrington Hills, Illinois, contributed this convenient recipe to our Kitchen to Kitchen department. The pancakes are made with 100 percent whole-wheat flour and get an additional fiber boost from flaxseed meal.

From EatingWell

Healthy Pancakes

Cranberry-Almond Granola

If you've never made your own granola, you'll be amazed at the difference in freshness and flavor--and at how easy it is. Use this recipe as a starting point for your own creativity: substitute dried blueberries or chopped dried apricots for the cranberries, or walnuts or hazelnuts for the almonds.

From EatingWell

Cranberry-Almond Granola

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