14 Cozy Christmas Morning Breakfast Recipes

Our Christmas morning starts later these days, once the kids and grandkids pile in from their own houses, but it still ends with torn paper everywhere and a crowd that wants breakfast. I rounded up fourteen festive recipes here, from overnight casseroles and sticky cinnamon rolls to scones, coffee cake, pancakes and a bright fruit bowl to cut through the sweets. Plenty of them get put together the night before, so all that is left is a trip through the oven. I always pair one make ahead dish with one fresh item and let the oven handle the rest.

1) Overnight Cinnamon Rolls

These rolls bake up soft and fluffy, with a buttery swirl of brown sugar and cinnamon in every layer. A slow overnight rise in the refrigerator deepens the flavor and leaves your morning wide open. Tangy cream cheese icing melts right into each warm spiral the minute they come out of the oven.

Set the warm pan in the middle of the table and let everyone pull out their own gooey roll while the presents wait. A pot of hot coffee and a pitcher of cold milk are all you need alongside. For the grandkids, I add a few red and green sprinkles over the icing so it looks extra festive.

Ingredients

For the dough

3/4 cup warm whole milk, about 110F

2 1/4 teaspoons instant yeast

1/4 cup granulated sugar

1/3 cup unsalted butter, melted

2 large eggs, room temperature

3 3/4 cups all purpose flour

1 teaspoon salt

For the filling and icing

3/4 cup packed light brown sugar

1 1/2 tablespoons ground cinnamon

1/3 cup unsalted butter, very soft

4 ounces cream cheese, softened

1 1/2 cups powdered sugar

Keep the filling butter very soft but not melted, because melted butter runs out the sides while the rolls bake. Check the milk with a thermometer, since milk much hotter than 110F can kill the yeast. If the rolls have not puffed after their hour on the counter, set the pan in the turned off oven with the light on for 20 minutes.

Instructions

In a large bowl, whisk the warm milk with the yeast and sugar, then leave it for 5 minutes until the top looks foamy. Add the melted butter and the eggs and whisk again.

Mix in the flour and salt until a soft dough forms. Turn it out onto a floured counter and knead for 6 to 8 minutes, until it feels smooth and springy. Set it in a greased bowl, cover it and let it rise until it has doubled, about 1 1/2 hours.

Roll the dough out into a rectangle measuring about 16 by 12 inches. Spread the very soft butter over it, then scatter the brown sugar and cinnamon evenly across the top.

Starting from one long edge, roll it into a snug log and pinch the seam shut. Slice it into 12 rolls using plain dental floss or a sharp knife, and nestle them into a greased 9×13 inch pan.

Wrap the pan well with plastic and refrigerate it overnight, anywhere from 8 to 16 hours.

On Christmas morning, take the pan out and leave it on the counter for 1 hour so the rolls can warm up and puff. Preheat the oven to 350F and bake for 25 to 30 minutes, until golden with centers that read about 190F.

For the icing, beat the cream cheese with the powdered sugar and 2 tablespoons of milk or melted butter until smooth. Spread it over the rolls while they are warm and serve.

The smell of cinnamon rolls drifting through the house is my favorite part of the whole day. Doing the heavy lifting the night before makes it truly relaxed.

Plain dental floss slices the log cleanly without squashing the dough. If the rolls have not puffed after an hour on the counter, set the pan beside the warm oven for another 20 minutes.

2) Overnight Sausage Breakfast Casserole

Layers of savory sausage, sweet peppers and sharp cheddar are tucked between bread cubes soaked in a rich egg custard. A night in the refrigerator lets the bread absorb every drop, so it bakes into tender, almost souffle style squares. A bit of dry mustard is the quiet trick that makes the cheese taste even bolder.

Cut generous squares and serve them with a bowl of fresh fruit and a basket of warm muffins for an easy Christmas brunch. A bottle of hot sauce and some salsa on the table let everyone dress up their portion. It feeds a crowd, so I make it whenever the whole family stays over.

Ingredients

1 pound breakfast pork sausage

1 small onion, diced

1 red bell pepper, diced

6 cups cubed day old French bread

2 cups shredded sharp cheddar cheese, divided

10 large eggs

2 cups whole milk

1 teaspoon dry mustard

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon smoked paprika

2 green onions, sliced

Butter for the pan

Use bread that is truly a day or two old, since fresh bread turns mushy in the custard. If your bread is fresh, toast the cubes at 300F for 10 to 15 minutes to dry them out first. When the dish is still very cold in the center after its rest, expect it to need the full 60 minutes.

Instructions

Rub a 9×13 inch baking dish with butter.

In a large frying pan over medium high heat, brown the sausage together with the onion and red pepper, breaking the meat into crumbles, for about 10 minutes or until it reaches 160F. Spoon it onto paper towels to drain.

Scatter half of the bread cubes across the dish. Add half of the sausage mixture and sprinkle on 1 cup of cheddar. Repeat with the rest of the bread and sausage.

In a big bowl, whisk the eggs with the milk, then add the dry mustard, paprika, salt and pepper and whisk until fully combined. Slowly pour this custard across the bread, then push the cubes down with a spatula so they drink it in.

Cover the dish tightly and refrigerate for at least 8 hours, or overnight.

In the morning, set the dish on the counter while the oven preheats to 350F. Remove the cover, scatter the rest of the cheese over the top and bake for 50 to 60 minutes. It is done when it is puffed and golden, a knife in the middle comes out clean and the center reads 160F.

Let it rest for 10 minutes, top with sliced green onions, then cut it into squares and serve.

This has been on our table every Christmas morning for as long as I can remember hosting. It feeds a houseful and waits patiently while the gifts get opened.

Bread that is a day old soaks up the custard without going soggy. If yours is fresh, dry the cubes in a 300F oven for 10 minutes before assembling.

3) Overnight French Toast Casserole

Rich brioche soaks up a vanilla and cinnamon custard overnight, then bakes into something halfway between bread pudding and French toast. The brown sugar crumble scattered over it turns into a crunchy, sweet crust in the oven. Since all the soaking happens while you sleep, the morning job is simply sliding the dish into the oven.

A little topping bar with whipped cream, toasted pecans and warm maple syrup makes it feel extra special. Crispy bacon or breakfast sausage on the side balances all that sweetness. It makes our Christmas morning feel like a fancy hotel brunch without anyone stuck at the stove.

Ingredients

1 loaf brioche or challah, about 1 pound, cut into 1 inch cubes

8 large eggs

2 cups whole milk

1 cup heavy cream

1/2 cup granulated sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon salt

For the topping

1/2 cup all purpose flour

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon for topping

1/2 cup cold unsalted butter, cubed

Maple syrup for serving

Challah or brioche that is a day old soaks up the custard without falling apart. Whisk the custard well so no streaks of egg white remain, or you will see little cooked white spots in the bread. For the two of us, I halve everything and bake it in an 8x8 inch dish, checking it about 10 minutes early.

Instructions

Grease a 9×13 inch dish with butter and fill it with an even layer of the bread cubes.

In a large bowl, whisk together the eggs, milk and cream with the sugar, vanilla, salt and 1 teaspoon of the cinnamon until smooth.

Pour the custard over the bread so it is evenly covered, then press the cubes down lightly with a spatula until every piece is soaked. Wrap the dish well and chill it for at least 8 hours, or overnight.

For the topping, stir the flour, brown sugar and the rest of the cinnamon together in a bowl. Rub in the cold butter using your fingertips or a fork until the mixture looks like coarse crumbs. Cover it and keep it in the refrigerator on its own.

When morning comes, set the casserole on the counter while the oven preheats to 350F. Scatter the crumb topping over the bread.

Bake for 45 to 55 minutes. The top should be crisp and golden, the casserole has puffed and the middle no longer looks wet. A knife slipped into the center should come out clean. If the top browns too fast, lay a piece of foil loosely over it.

Give it 10 minutes to cool, then spoon it onto plates with fresh berries and plenty of maple syrup.

Making French toast for a crowd usually means I am stuck at the griddle while everyone else eats, but this lets me sit down with my coffee. The grandkids go wild for the crunchy cinnamon sugar top.

Stash the crumbs in their own covered bowl in the refrigerator so they do not go soft. Leftover slices warm up nicely in the microwave in about 45 seconds.

4) Easy Caramel Monkey Bread

Monkey bread is a pull apart pile of soft dough bites, each rolled in cinnamon sugar and baked in sticky caramel. Store bought refrigerated biscuits make it quick enough for a hectic holiday morning. Everyone tears off their own gooey piece, so it is as much fun to eat as it is delicious.

Present it on a cake stand with a sprig of holly or rosemary for a festive look. A tray of crisp bacon and a big bowl of fruit round out the table. The grandkids love it with cups of hot cocoa while they open their stockings.

Ingredients

2 cans refrigerated biscuits, 16 ounces each

1 cup granulated sugar

1 tablespoon ground cinnamon

3/4 cup unsalted butter

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup chopped pecans, optional

Cooking spray

1 large zip top bag

Choose regular biscuits, not the flaky layered kind, because those separate and turn greasy in the caramel. Set the tube pan on a sheet pan in case the caramel bubbles over in the oven. If the top darkens before the middle is done, lay a piece of foil loosely over it for the last 10 minutes.

Instructions

Preheat the oven to 350F and coat a 10 inch fluted tube pan generously with cooking spray. If you are using pecans, scatter them across the bottom.

Pour the granulated sugar and cinnamon into a big zip top bag and shake to mix.

Pull the biscuits apart and cut each one into four pieces. Working in batches of about 10, toss the pieces into the bag, close it up and shake until coated. Layer the sugared pieces in the pan as you go.

Melt the butter with the brown sugar in a little pot on medium, stirring for about 2 minutes, until melted, smooth and bubbling. Add the vanilla and salt.

Pour the hot caramel over the sugared dough so it runs down between the pieces.

Bake for 35 to 40 minutes, until the top turns a deep golden brown and the dough is baked all the way through. A piece pulled from the middle should be fluffy rather than doughy.

Let it sit in the pan for exactly 10 minutes. Set a large plate on top, then carefully turn the pan over to release the bread. Scrape any caramel left behind onto the top and serve warm.

The grandkids call this Christmas bread, and shaking the dough in the bag is their official job. It is the easiest showstopper breakfast I know.

You can fill the pan the night before without the caramel, then cover and chill it. Come morning, add the hot caramel and give it 5 extra minutes in the oven.

5) Cranberry Orange Scones

These scones are tender and buttery, studded with tart cranberries and lifted by the bright scent of fresh orange. Bits of cold butter worked into the flour melt in the hot oven and leave flaky little pockets behind. A quick orange glaze adds sweetness and gives them a bakery case finish.

Serve them warm on a pretty plate with whipped butter and a little bowl of orange marmalade. They are lovely with a pot of tea for a quiet morning with Tom, or set out on a holiday brunch buffet. Wrap a few in parchment and tie them with ribbon for a sweet gift for the neighbors.

Ingredients

2 cups all purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon orange zest

1/2 cup cold unsalted butter, cubed

1 cup fresh or frozen cranberries, roughly chopped

1/2 cup heavy cream, plus 1 tablespoon for brushing

1 large egg

1 teaspoon vanilla extract

1 cup powdered sugar

2 tablespoons fresh orange juice

Chill the cut wedges on the sheet for 15 minutes before baking so the butter stays cold and makes flaky pockets. Frozen cranberries can go in straight from the freezer, which keeps them from bleeding into the dough. If your hands run warm, grate frozen butter on a box grater instead of cutting it in.

Instructions

Preheat the oven to 400F and cover a baking sheet with parchment.

Put the sugar and orange zest in a large bowl and rub them together with your fingertips to release the fragrant oils. Add the flour, baking powder and salt and whisk well.

Work the cold butter into the flour with a pastry blender or your fingers until the bits are about the size of small peas. Toss in the chopped cranberries.

In a measuring cup, whisk the cream with the egg and vanilla, then pour it into the dry mixture. Stir with a fork only until the dough holds together. It should look a bit rough and shaggy.

Tip the dough onto a floured surface and press it into a round 8 inches across and about 1 inch thick. Cut it into 8 wedges and set them on the sheet with 2 inches between them. Brush the tops with the extra cream.

Bake for 18 to 20 minutes, until both the tops and bottoms are golden and a toothpick in the middle comes out clean. Let them cool on a rack for 10 minutes.

Whisk the orange juice into the powdered sugar until it is smooth, then drizzle the glaze across the scones while they are still warm.

Scones always feel like a treat, yet these come together in well under an hour. Those little red cranberries look so pretty on a plate near the Christmas tree.

Cut the wedges, freeze them raw on a tray and then move them to a bag, where they keep for up to 3 months. Bake them without thawing and add 3 to 5 minutes.

6) Ham and Swiss Quiche

Inside a crisp, golden crust, this quiche holds a silky egg custard loaded with smoky ham and nutty Swiss. Baking the crust on its own first keeps the bottom flaky beneath the creamy filling. Nutmeg and Dijon, used sparingly, add warmth and depth without stealing the show.

Pair wedges with a light green salad dressed in lemon and olive oil to keep the plate fresh. Add a bowl of fruit and some mini muffins for a pretty brunch buffet. It is elegant enough for guests, yet easy to slice and share with the whole family.

Ingredients

1 refrigerated pie crust

1 1/2 cups diced cooked ham

1 1/2 cups shredded Swiss cheese

3 green onions, thinly sliced

5 large eggs

1 cup whole milk

1/2 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

1 teaspoon Dijon mustard

Dried beans or pie weights for blind baking

Bake the crust the day before and keep it wrapped at room temperature to save time on Christmas morning. Pat the ham dry before adding it, so extra moisture does not seep into the custard. Swap the ham for cooked bacon or sauteed spinach if you like, keeping the total filling around 3 cups so the custard still sets.

Instructions

Preheat the oven to 400F. Ease the crust into a 9 inch pie dish and flute the rim. Line the crust with parchment and fill it with dried beans or pie weights.

Bake the crust for 12 minutes, lift out the parchment and weights, then bake another 5 minutes until it is lightly golden. This prebaking keeps the bottom from getting soggy. Turn the oven down to 350F.

While the crust is still warm, spread the diced ham, shredded Swiss and sliced green onions evenly across the bottom.

In a bowl, whisk the eggs with the milk and cream, then add the Dijon, nutmeg, salt and pepper and whisk until smooth.

Place the pie plate on a sheet pan and pour the egg mixture slowly over the filling.

Bake for 35 to 40 minutes, until the sides are set and the very center wobbles only slightly. It should reach 160F in the middle. If the crust edges darken too quickly, cover them with strips of foil.

Give the quiche at least 15 minutes to rest before cutting, so the custard can finish setting. It is lovely warm or at room temperature.

This is my favorite way to use up the ham from Christmas Eve supper. It feels nice enough for company but is easy enough for a lazy pajama morning.

Bake it on Christmas Eve, let it cool and refrigerate it overnight. Warm slices at 325F for 15 minutes, or simply serve them at room temperature.

7) Puffy Dutch Baby Pancake

A Dutch baby is one giant pancake baked in the oven, puffing tall around the sides much like a popover. Its edges turn crisp and golden while the middle stays soft and almost custardy. A squeeze of lemon and a dusting of powdered sugar make it taste fresh and festive.

Bring it out with a little fanfare, because the puffed edges always make the grandkids gasp. Set out bowls of warm maple syrup, whipped cream and sliced bananas for anyone who wants more toppings. For just Tom and me, this one skillet feeds us both with a side of bacon.

Ingredients

3 large eggs, room temperature

3/4 cup whole milk, room temperature

3/4 cup all purpose flour

1 tablespoon granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

3 tablespoons unsalted butter

2 tablespoons powdered sugar for dusting

1 lemon, cut into wedges

1 cup fresh berries for serving

Set the eggs and milk out 30 minutes ahead, or warm the milk briefly and rest the eggs in warm water for 5 minutes, because cold batter puffs less. Watch the butter, which browns fast in the hot pan, and pour the batter in as soon as it melts. A 10 inch skillet gives a taller puff, while a 12 inch one makes it thinner and crisper.

Instructions

Put a cast iron skillet, 10 or 12 inches across, on the oven rack, then turn the oven on to 425F. Let the pan heat up for at least 15 minutes.

Meanwhile, add the eggs and milk to a blender, then the flour, sugar, cinnamon, vanilla and salt, and blend for 30 seconds, until the batter is smooth and foamy. Leave it to rest while the oven finishes heating.

Using thick oven mitts, carefully pull out the hot skillet. Drop in the butter and tilt the pan around until it melts and covers every surface.

Pour all of the batter into the middle of the pan in one go and slide it back into the oven right away.

Bake for 18 to 22 minutes, and resist opening the oven door. It is done when the pancake has puffed up dramatically, the edges are a deep golden brown and the center is set.

Carry the skillet straight to the table, because it will begin to sink within a minute or two. That collapse is completely normal.

Shake powdered sugar over the top, squeeze on some lemon and heap fresh berries in the middle. Slice it into wedges and serve it warm.

Carrying a puffed up Dutch baby to the table always gets a round of gasps from the grandkids. It needs only a blender and about 10 minutes of real work.

Eggs and milk at room temperature help it climb even higher. For a bigger group, bake two at once in their own skillets.

8) Gingerbread Pancakes

These fluffy buttermilk pancakes get their holiday flavor from dark molasses and a warm blend of ginger, cinnamon and cloves. Every bite brings to mind a fresh gingerbread cookie, yet they stay soft and tender enough to stack high. A spoonful of whipped cream slowly melts into the warm spices and syrup.

Top the stacks with a few sugared cranberries or a sprinkle of crushed gingersnaps for a festive look. A side of crispy bacon or sausage links balances the warm spices. The grandkids love them cut into star and tree shapes with cookie cutters.

Ingredients

1 1/2 cups all purpose flour

2 tablespoons packed brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 1/4 cups buttermilk

1/4 cup unsulphured molasses

1 large egg

3 tablespoons unsalted butter, melted

Whipped cream and maple syrup for serving

Grease the measuring cup lightly before measuring the molasses so it slides right out. Wipe the griddle between batches and add fresh butter, because the molasses sugars can scorch and stick. Mix the dry ingredients the night before to save time on Christmas morning.

Instructions

In a large bowl, whisk the flour and brown sugar with the baking powder, baking soda and salt, then add the ginger, cinnamon and cloves and whisk until evenly mixed.

In a second bowl, whisk the buttermilk with the egg, melted butter and molasses until the molasses is completely blended in.

Pour the wet mixture over the dry and fold gently with a spatula only until combined. A few lumps are perfectly fine. Let the batter rest for 5 minutes while you heat the pan.

Warm a griddle or a large nonstick pan on medium and give it a thin coat of butter. Flick on a few drops of water, and if they sizzle, the pan is ready.

Ladle 1/4 cup of batter onto the griddle for each pancake. Cook for 2 to 3 minutes, until bubbles appear across the top and the edges look set.

Flip them and cook for another 1 to 2 minutes, until cooked through. The molasses makes them brown faster than plain pancakes, so turn the heat down a little if needed.

As each batch finishes, keep it warm on a sheet pan in a 200F oven. Serve the stack with whipped cream and warm maple syrup.

These are my go to pancakes all through Christmas week, and they make the whole house smell wonderful. They turn an ordinary breakfast into a memory.

Measure the dry ingredients into a jar the night before so breakfast takes just minutes. Extra pancakes freeze nicely and warm right up in the toaster.

9) Buttermilk Biscuits and Sausage Gravy

Here is the Southern breakfast at its best, tall buttermilk biscuits smothered in a creamy gravy full of crumbled sausage and black pepper. The fat left from browning the meat cooks with a little flour, and that mixture turns plain milk into something rich and savory. A few quick folds of the dough build buttery layers that soak up every drop.

Scrambled eggs and fresh fruit on the side make this a hearty holiday breakfast. Set the skillet of gravy on the table with a ladle and let everyone smother their own biscuits. A pot of strong coffee is a must, and Tom always asks for an extra biscuit with honey.

Ingredients

For the biscuits

2 1/2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup cold unsalted butter, cubed

1 cup cold buttermilk

For the gravy

1 pound breakfast pork sausage

1/3 cup all purpose flour for gravy

3 cups whole milk

1/2 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon red pepper flakes

Cold butter and buttermilk are the secret to tall, flaky biscuits, so keep both in the fridge until the last second. Press the cutter straight down without twisting, since twisting seals the edges and stops the rise. If the gravy gets too thick as it sits, whisk in a splash of milk to loosen it.

Instructions

Heat the oven to 425F and put a sheet of parchment on a baking tray. In a bowl, stir together the flour, salt and baking powder.

Cut the cold butter into the flour until the bits look like peas. Pour in the buttermilk and stir only until a rough dough forms.

On a floured counter, pat the dough to a 1 inch thickness, fold it in half and pat it out again. Repeat the folding two more times to build flaky layers. Using a round cutter that measures 2 1/2 inches, stamp out 6 to 8 biscuits and arrange them on the sheet so their sides touch.

Bake for 15 to 18 minutes, until they have risen tall and turned golden brown.

Meanwhile, brown the sausage in a large frying pan over medium heat for about 8 minutes, breaking it into small bits, until it reaches 160F. Leave all the drippings in the pan.

Dust the flour across the browned sausage and cook, stirring, for 1 minute. Pour in the milk gradually, stirring the whole time, and let it bubble gently for 5 to 7 minutes, until the gravy is thick and creamy. Season it with the salt, a generous amount of black pepper and the pepper flakes.

Split the warm biscuits open and spoon plenty of gravy over each one.

Biscuits and gravy was what Tom’s family always ate on Christmas morning, and it became our tradition too. One plate keeps everybody going until the big dinner.

Cut and freeze the raw biscuits weeks ahead, then bake them frozen with 3 extra minutes. Make the gravy a day early if you like, and thin it with a little milk when you warm it.

10) Sour Cream Streusel Coffee Cake

A full cup of sour cream in the batter keeps this coffee cake soft, moist and tender for days. A thick ribbon of brown sugar and cinnamon crumbs runs through the center and blankets the top as well. Each square offers buttery, crunchy bits on top of a light and fluffy cake.

Arrange the squares on a pretty platter with a dusting of powdered sugar for a festive touch. Pieces pair well with a mug of hot cocoa or a cup of spiced cider for the kids. It is the treat I set out the night before so early risers can grab a piece while waiting for the rest of the family.

Ingredients

For the streusel

1 cup packed light brown sugar

1 cup all purpose flour

2 teaspoons ground cinnamon

1/2 cup unsalted butter, melted

For the cake

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup sour cream

2 teaspoons vanilla extract

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Bring the eggs and sour cream to room temperature so the batter mixes smooth and rises evenly. Use full fat sour cream, since light versions make the cake less tender. You can bake it the day before and keep it covered at room temperature, then warm the squares briefly before serving.

Instructions

Grease a 9×13 inch pan and preheat the oven to 350F.

For the streusel, combine the brown sugar, cinnamon and 1 cup of flour, then pour in the melted butter and toss with a fork until it turns crumbly. Set it aside.

Cream the softened butter with the granulated sugar for about 2 minutes, until fluffy. Add the eggs one at a time, then beat in the sour cream and vanilla.

In another bowl, whisk the 2 cups of flour with the baking soda, baking powder and 1/2 teaspoon of salt. With the mixer on low, add it to the batter and stop once it is blended.

Spread half of the batter in the pan and scatter half of the streusel over it. Dollop the rest of the batter on top, spread it carefully and finish with the remaining streusel.

Bake for 35 to 40 minutes, until the streusel is golden and a toothpick pushed into the middle comes out clean.

Leave the cake in its pan to cool for a minimum of 30 minutes, then cut it into squares. Serve it warm or at room temperature alongside a pot of coffee.

Coffee cake is the most laid back breakfast there is, with nothing to plate, pour or flip at the last second. It gets baked the day before Christmas and waits beside the coffee pot.

Well wrapped, it stays fresh for 3 days on the counter or 3 months in the freezer. A 15 second trip through the microwave brings back that just baked taste.

11) Apple Cinnamon Baked Oatmeal

Baked oatmeal is a warm, cake style breakfast where oats, eggs and milk bake together until just set. Tender bits of apple and plenty of cinnamon make it taste a lot like apple pie. It is hearty and only lightly sweet, which balances the richer treats on the holiday table.

Scoop it into bowls and set out a little bar of toppings like yogurt, extra nuts and dried cranberries. It is gentle enough for the little ones and filling enough for the grownups. For a cozy morning for two, I bake a small pan and enjoy it with a hot cup of coffee.

Ingredients

3 cups old fashioned rolled oats

1/2 cup packed light brown sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

2 cups whole milk

2 large eggs

1/4 cup unsalted butter, melted

2 teaspoons vanilla extract

2 medium apples, peeled and diced

1/2 cup chopped walnuts or pecans

Maple syrup and milk for serving

Stick with old fashioned oats, because quick oats bake into a pasty texture. Firm apples like Honeycrisp or Granny Smith hold their shape better than soft ones. Leftover squares reheat well in the microwave with a splash of milk, so it is great for the days after Christmas too.

Instructions

Preheat the oven to 350F and grease a 2 quart or 9×9 inch baking dish.

In a large bowl, stir the oats with the brown sugar, cinnamon, baking powder and salt, breaking up any lumps of sugar.

In another bowl, whisk the milk and eggs with the melted butter and vanilla until smooth.

Pour the milk mixture over the oats and stir thoroughly. Fold in the diced apples along with half of the chopped nuts.

Spread everything evenly in the prepared dish and scatter the rest of the nuts across the top. If you want to bake it in the morning, cover it now and refrigerate it overnight.

Bake for 35 to 45 minutes. You want a golden top, edges with a little color and a middle that looks set rather than wet. If it is going in cold from the refrigerator, give it about 10 extra minutes.

Let it cool for 10 minutes, then spoon it into bowls, pour a little warm milk over each and finish with maple syrup.

I like to put out one wholesome dish, and this is the one even the grandkids reach for. It fills everyone up without the sugar crash before lunch.

Leftovers keep in the refrigerator for 5 days, and a square reheats in about 30 seconds. Try pears or frozen cranberries in place of the apples for a change.

12) Cheesy Hash Brown Casserole

Shredded hash browns bake in a creamy cheddar sauce beneath a crunchy, buttery cornflake topping in this potato favorite. The edges turn golden and crunchy in the oven, and the middle stays soft, creamy and cheesy. Blotting the potatoes dry first keeps the whole dish from turning watery.

Put it next to a baked ham or a breakfast casserole for a hearty holiday brunch. It is one of those dishes the grandkids fight over, so I never have leftovers. Carry it to a potluck in the same dish, wrapped in a thick towel to keep warm.

Ingredients

30 ounces frozen shredded hash browns, thawed

1/2 cup unsalted butter, melted, divided

1 can cream of chicken soup, 10.5 ounces

1 cup sour cream

2 cups shredded sharp cheddar cheese

1 small onion, finely diced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

2 cups cornflake cereal, lightly crushed

2 tablespoons chopped fresh chives

Thaw the hash browns in the fridge overnight so they are ready to blot in the morning. Crush the cornflakes lightly with your hands, since fine crumbs burn and lose their crunch. You can mix the potato part the night before, but add the topping right before baking.

Instructions

Heat the oven to 350F. Coat a 9×13 inch dish with butter or spray, getting right into the corners.

Spread the thawed hash browns on paper towels and blot away as much moisture as you can. Drier potatoes give you a crispier casserole.

In a large bowl, combine the soup and sour cream with 1/4 cup of the melted butter. Add the cheddar and diced onion, season with the garlic powder, salt and pepper, and stir until well blended.

Fold in the hash browns with a big spatula until every strand is coated. Spread the mixture evenly in the dish, gently pushing it into the corners.

Toss the crushed cornflakes with the rest of the melted butter and scatter them over the top.

Bake for 45 to 50 minutes. Look for bubbling edges, potatoes that feel tender when you poke them with a knife and a topping that has turned deep golden brown.

Rest the casserole for 5 minutes, sprinkle on the chives and serve hot. It stays warm and tasty for about 30 minutes while everyone makes their way to the table.

This casserole shows up at every church brunch and holiday table I know, and for good reason. It goes beautifully with a platter of ham, scrambled eggs or any sweet bake on this list.

Mix the potato filling the night before and refrigerate it. Add the cornflake topping right before it goes in the oven so it stays crunchy, and bake 10 minutes longer.

13) Fluffy Buttermilk Waffles

These waffles come out crisp and golden on the outside and light, airy and tender on the inside. The trick is whipping the egg whites separately and folding them into the batter at the end for a wonderfully fluffy texture. Holding them on a rack in a low oven keeps them from going soft while you finish cooking.

Add sliced bananas, chopped nuts and a little bowl of cinnamon sugar to the usual berries and syrup. The grandkids love making smiley faces on their waffles with the fruit. Extra waffles freeze well and toast up crisp for a quick weekday breakfast after the holidays.

Ingredients

2 cups all purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 large eggs, separated

1 3/4 cups buttermilk

1/2 cup unsalted butter, melted

2 teaspoons vanilla extract

Whipped cream, berries and maple syrup for serving

Cooking spray

Make sure the bowl and beaters are spotless, since even a trace of yolk or grease stops the whites from whipping up. Do not open the waffle iron early, because a waffle that is not set will tear apart. Let the iron reheat for a minute between waffles so each one gets crisp.

Instructions

Turn on your waffle iron and set the oven to 200F. Place a wire rack on a sheet pan to hold the finished waffles.

In a large bowl, whisk together the flour and sugar with the cinnamon, salt, baking soda and baking powder.

In a second bowl, whisk the yolks with the buttermilk, melted butter and vanilla. Pour this into the flour mixture and stir only until combined.

Using a hand mixer, beat the egg whites for about 2 minutes, until they hold stiff peaks. Fold them carefully into the batter in two batches until no big white streaks remain.

Mist the waffle iron with cooking spray and ladle in between 1/2 and 3/4 cup of batter, enough to fill roughly two thirds of the grid.

Close the lid and let it cook until the steam slows down and the waffle turns crisp and well browned, usually 4 to 5 minutes with most machines.

Keep the finished waffles on the rack in the low oven until the batter is gone. Bring them out with bowls of berries, whipped cream and warm maple syrup.

Setting out a waffle bar with bowls of toppings makes the morning feel like a party. My teenage grandson, who usually sleeps until noon, gets up early to man the waffle iron.

Leftover waffles freeze well laid flat on a tray and then stored in a bag for as long as 3 months. A minute in the toaster gives you a homemade breakfast on any rushed weekday.

14) Winter Fruit Salad with Honey Lime Dressing

This bright salad tosses juicy oranges and grapes with crisp apples, ripe pears and kiwi in a light dressing of honey and lime. Ruby pomegranate seeds against green kiwi slices give the bowl the colors of Christmas without any effort. A handful of chopped mint adds a cool, fresh lift at the end.

Spoon it into a glass bowl so all the colors shine on the holiday table. A dollop of vanilla yogurt turns a bowl into a light breakfast on its own. The grandkids like it served in clear cups with a mint leaf on top.

Ingredients

3 navel oranges, peeled and segmented

2 cups red seedless grapes, halved

2 crisp red apples, diced

2 pears, diced

3 kiwis, peeled and sliced

1 cup pomegranate seeds

1/4 cup honey

2 tablespoons fresh lime juice

1 teaspoon lime zest

1 tablespoon chopped fresh mint

1/4 teaspoon vanilla extract

Cut the apples and pears right before tossing with the dressing so they stay crisp and pale. Kiwi softens quickly, so if you are making it hours ahead, add the slices with the pomegranate seeds. To seed a pomegranate without a mess, break it apart in a bowl of water so the seeds sink and the pith floats.

Instructions

In a small bowl, whisk the honey with the lime juice, zest and vanilla until smooth. If your honey is very thick, warm it in the microwave for 10 seconds first.

Use a sharp knife to cut the peel and all of the white pith from the oranges. Slice between the thin membranes to free each segment, then cut the segments in half.

Put the orange pieces, grapes, apples, pears and kiwi slices into a large serving bowl.

Drizzle the dressing across the bowl and toss carefully with a large spoon. The lime keeps the apples and pears from turning brown.

Cover the bowl and chill it anywhere from 15 minutes to 4 hours so the fruit can soak up the dressing.

Right before serving, add the mint and pomegranate seeds and give everything one more gentle toss.

Serve it cold in small bowls, or set it on the buffet beside the warm breakfast casseroles. Leftovers keep, covered and refrigerated, for 1 day.

With so many sweet rolls and casseroles on the table, a big bowl of fruit keeps breakfast from feeling too heavy. The little ones love hunting for the pomegranate jewels.

Apples, pears, grapes and oranges can be cut and dressed the night before and kept cold. Hold back the delicate kiwi, mint and pomegranate until morning so they stay vibrant.

Before You Start Cooking

For the calmest Christmas morning, do all your mixing on Christmas Eve. Put together one casserole, let the rolls or French toast rest in the refrigerator overnight, and cut up the fruit before bed. When you wake up, all you have to do is preheat, brew a pot of coffee and enjoy the happy mess around the tree.

Whatever you decide to serve, I wish you an unhurried morning with plenty of giggles and warm hugs. Merry Christmas from Tom and me, and may your coffee stay warm through the very last present.