Christmas Morning Breakfast Ideas

There’s nothing like waking up on Christmas morning with bed head and jammies as you rush to open gifts.  The last thing you want is to be in the kitchen all morning while your family/friends spend time together opening gits and lounging around.  Here are some breakfast ideas that will tickle the taste buds without taking too much time.

Veggie Bake
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 2 red bell peppers, diced
  • 1 bunch of kale, stems removed and leaves torn
  • 3 garlic cloves, minced
  • 1 tsp dried thyme leaves
  • ⅛ tsp ground nutmeg
  • 8 cups 1-inch cubes of bakery style whole grain bread
  • 1½ cups shredded sharp cheddar
  • 6 large eggs
  • 3 cups milk
  1. Spray a 9×13-inch baking dish with cooking spray. Set aside.
  2. Heat oven to 350F.
  3. Heat oil in a large skillet over medium heat. Add in the onion and bell peppers, stirring frequently until soft, about 5-7 minutes. Add in the kale and cook until wilted, about 5 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and nutmeg, and season to taste with salt and black pepper. Remove from the heat and set aside.
  4. Place half of the bread cubes in the prepared baking dish. Top with half of the veggies and half of the cheese. Repeat with remaining bread, veggies, and cheddar.
  5. In a large bowl, whisk together the eggs and milk. Season to taste with salt and black pepper. Pour the egg mixture into the prepared baking pan, over the bread, veggies, and cheddar. Press down to make sure it soaks into the bread cubes. Do this every 10 minutes for 30 minutes or put it in the fridge overnight to soak.
  6. Bake, uncovered, for 45-60 minutes or until golden brown and set.

Overnight Egg Breakfast BakeEgg Bake

  • 1 pound sweet Italian turkey sausage
  • 1½ cups diced sweet onion (from about half a large onion)
  • 8 ounces fresh sliced mushrooms
  • 2 cloves garlic, minced
  • 2 cups frozen shredded hash brown potatoes (sometimes labeled “country style”)
  • 2 cups shredded reduced-fat sharp cheddar cheese, divided
  • 1 cup diced green pepper (from about 1 small-medium pepper)
  • 2-3 plum tomatoes, seeded and diced (to equal about 1 – 1¼ cups)
  • ½ cup chopped green onions (from about 6 onions)
  • 12 eggs
  • 1¾ cup non-fat milk
  • 1½ teaspoons dried parsley
  • 1 teaspoon kosher salt
  • 1 teaspoon dried basil
  • ¼ teaspoon black pepper
  1. In a large non-stick skillet over medium heat, cook sausage, onions, mushrooms, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, about 10 minutes. Throughout cooking, stir to crumble sausage and break up mushrooms. (You can leave the mushrooms in larger slices or break them into almost unnoticeable little pieces as you crumble the sausage.) Drain the liquid.
  2. In a 9×13 pan coated with cooking spray, layer potatoes (there is no need to thaw them), sausage mixture, 1 cup cheese, green peppers, tomatoes, and green onions.
  3. In a medium bowl, combine eggs, milk, parsley, salt, basil, and pepper. Whisk thoroughly to combine, then add remaining 1 cup of cheese and whisk again. Pour egg mixture evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.)
  4. In the morning, preheat the oven to 375°F.
  5. Bake casserole, uncovered, for about 60-70 minutes, or until egg in middle is just set and edges are lightly golden brown.
  6. Remove from oven and allow to cool for 10 minutes before cutting and serving.

Bourbon Vanilla French Toastfrench toast

  • 1 to 1 1/2 loaves of French bread, cut diagonally in 1 inch slices*
  • 6 eggs
  • 3/4 cup milk
  • 3/4 cup half-and-half cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons bourbon
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup salted butter
  • 1 1/3 cup dark brown sugar
  • 3 tablespoons light corn syrup


  1. Butter a 9 x 13 inch baking dish. Arrange the slices of bread in the bottom.
  2. In a large bowl, beat together eggs, milk, cream, vanilla, bourbon and cinnamon.
  3. Pour over bread slices, cover and refrigerate overnight. Make sure that the slices are covered with the liquid mixture. I usually pour it with a measuring cup so I can slowly pour it over the bread to make sure I cover every slice.
  4. The next morning, preheat the oven to 350 degrees F.
  5. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Again, I use a measuring cup to pour it so that I can make sure all the slices are covered.
  6. Bake in preheated oven, uncovered, for 40 minutes.

Mushroom Spinach Baked EggsMushroom Spinach Bake


  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 small onion, chopped
  • 1/2 pound white mushrooms, sliced
  • Kosher salt and freshly ground pepper
  • 6 cups baby spinach (about 6 ounces)
  • 6 slices potato bread, lightly toasted
  • 6 large eggs
  • 1/2 cup whole milk
  • 3/4 cup shredded gruyere cheese


  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes.
  • Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
  • Brush a 9-by-13-inch baking dish with olive oil.
  • Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
  • When ready to bake, preheat the oven to 350 degrees F.
  • Crack an egg onto each piece of bread; season with salt and pepper.
  • Pour the milk evenly over the top and sprinkle with the cheese.
  • Bake until the egg whites are set, 25 to 30 minutes.

Cranberry Almond Coffee Cakecoffee cake

  • ½ cup Almond Paste
  • 6 Tbsp. butter, softened
  • ⅓ cup sugar
  • 3 eggs
  • 1⅓ cup flour
  • 1 tsp. baking powder
  • 1 tsp. almond extract
  • ½ tsp. vanilla extract
  • 2¼ cup fresh or frozen cranberries
  • For Topping:
  • 1 cup powdered sugar
  • 1 Tbsp. plus 1 tsp. milk
  • ¼ tsp. Almond extract
  • ½  cup sliced almonds
  1. Preheat oven to 325 degrees. Grease or spray an 8″ round or square cake pan. Set aside.
  2. In a mixing bowl cream together the almond paste, butter and sugar using a stand or hand mixer. Add eggs gradually, and continue to beat to a creamy mixture. In seperate bowl, combine flour and baking powder. Gradually add to creamed mixture. Stir in extracts, and fold in cranberries. Spread the batter evenly into the prepared pan.
  3. Bake at 325 for 48-52 minutes until cake is golden brown, and toothpick tester comes out clean. (No cake crumbs sticking.)
  4. Remove from oven and let cool for 5-10 minutes. Remove cake from pan and cool on a rack.
  5. Mix together powdered sugar, milk and almond extract. Drizzle over cake and add almonds while glaze is still wet.