Christmas morning is the perfect time to serve your friends and family an indulgent meal, but you shouldn’t have to spend the entire morning in the kitchen. Instead of slaving away while family members open their gifts, prep your breakfast on Christmas Eve, then bake it in the oven on the big day. Breakfast has never been easier.
1. Make-Ahead Coffee Cake
This delicious coffee cake from Taste of Home serves 15 and requires only 15 minutes of prep time. You’ll prepare your batter, then refrigerate it overnight. The next morning, bake it for 35 minutes. Whip up a quick icing, drizzle it over the warm cake, then get ready for a real Christmas treat.
- ¾ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup sour cream
- ¾ cup packed brown sugar
- ½ cup chopped pecans or walnuts
- 1 teaspoon ground cinnamon
- 1 cup confectioners’ sugar
- 1 to 2 tablespoons 2% milk
Directions: Cream butter and sugar until light and fluffy; beat in eggs, one at a time. In another bowl, whisk together flour, baking soda, nutmeg and salt; beat into creamed mixture alternately with sour cream. Spread into a greased 13-by-9-inch baking dish.
Mix brown sugar, pecans and cinnamon; sprinkle over top. Refrigerate, covered, overnight.
Preheat oven to 350 degrees Fahrenheit. Remove coffee cake from refrigerator while oven heats. Bake uncovered, until a toothpick inserted in center comes out clean, 35 to 40 minutes.
Cool on a wire rack for 10 minutes. Mix icing ingredients; drizzle over warm coffee cake.
2. Quiche Lorraine
If you want to go the savory route a, this quiche Lorraine from Bon Appétit is the way to go. If you’re short on time, you can take some help with a store-bought crust and save your energy for the filling. Once baked, it can be stored for a day, then served warm or at room temperature. For those who like eggs, this rich quiche Lorraine will make their Christmas morning.
- 1½ teaspoons kosher salt
- 1 teaspoon sugar
- 2 cups all-purpose flour, plus more for surface
- 5 tablespoons chilled unsalted butter, cut into pieces
- 3 tablespoons chilled lard or vegetable shortening
- 8 ounces thick-cut smoked bacon, cut into ½-inch pieces
- 3 large shallots, thinly sliced
- 3 tablespoons lard or unsalted butter
- 2 sprigs thyme
- 1 bay leaf
- 3½ cups half-and-half
- 8 large eggs, room temperature
- 2 teaspoons kosher salt
- ¼ teaspoon cayenne pepper
- Pinch of freshly ground nutmeg
- 2 ounces Gruyère, finely grated
Directions: Pulse salt, sugar, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible. With motor running, drizzle in 6 to 7 tablespoons ice water and pulse until dough is still crumbly but just holds together when squeezed.
Turn out dough onto a work surface. Knead one to two times, pressing to incorporate any shaggy pieces. Press into a 6-inch-wide disk. Wrap with plastic wrap and chill at least 1 hour.
Place rack in lowest position of oven; preheat to 375 degrees Fahrenheit. Roll out dough on a lightly floured work surface to a 14-inch round. Transfer to pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1-inch overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.
Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25 to 35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350 degrees Fahrenheit. Bake until crust is set and beginning to brown in the center, 15 to 20 minutes. Transfer to a wire rack and let cool.
Cook bacon, shallots, lard, thyme, and bay leaf in a small saucepan over medium-high heat, stirring occasionally, until lard begins to bubble, about 5 minutes. Reduce heat to low and cook, stirring occasionally, until bacon and shallots are very soft, about 20 minutes. Let cool 1 hour. Strain through a fine-mesh sieve; pluck out thyme and bay leaf. Transfer bacon and shallots to a medium bowl; set aside.
Meanwhile, heat half-and-half in a medium saucepan over medium-high until it begins to bubble. Immediately remove from heat. Let cool 1 hour.
Place rack in middle of oven; preheat to 325 degrees Fahrenheit. Purée eggs in a blender on medium-high speed until foamy, about 30 seconds. Add half-and-half, salt, cayenne, and nutmeg. Beat on medium-low until custard is smooth, about 15 seconds.
Place pie plate on a rimmed baking sheet. Sprinkle cheese evenly over bottom of crust. Top with bacon mixture. Pour half of the custard into crust. Transfer quiche to oven, then carefully pour remaining custard into crust. Bake quiche until edges are set but center slightly wobbles, 55 to 75 minutes. Transfer to a wire rack and let cool at least 3 hours before slicing.
3. Overnight Belgian Waffles
This next recipe from Food Network will teach you to face your fear of yeasted baked goods with fool-proof instructions. It’s safe to say your guests will be impressed, and you’ll be proud of facing your culinary fears. Prep your batter the night before, then make your waffles in the iron on Christmas morning. You can even make them up to 1 hour ahead of time, then reheat them in the oven when you’re ready to eat.
- ½ cup warm water
- 1 package active dry yeast, at room temperature
- 2 teaspoons sugar
- 2 cups lukewarm whole milk
- ¼ pound unsalted butter, melted, plus extra for the waffle iron
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 1¼ teaspoons kosher salt
- 2 cups all-purpose flour
- 2 extra-large eggs
- ¼ teaspoon baking soda
- Sliced bananas
- Toasted coconut
- Warm maple syrup
- Crème fraîche
Directions: The night before, combine the water, yeast and sugar in a very large bowl. Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
The next morning, heat a Belgian waffle iron according to the manufacturer’s instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids, close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.
Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all of the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup and crème fraîche and let everyone help themselves.
To make-ahead: prepare the batter the night before. Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature. Reheat for 10 minutes in a 350 degrees Fahrenheit oven, turning once.
4. Overnight Baked Oatmeal
For a healthier meal on Christmas morning, try this baked oatmeal from Taste of Home. One serving contains 330 calories, 4 grams of fiber, and 30 grams of protein. While the dried fruit is delicious, we also like to make this with fresh or frozen berries. You’ll refrigerate your prepared oatmeal in a 8-inch baking dish, then bake it the next morning for 40 to 50 minutes. This delicious casserole will make your house smell like a dream while leaving you to be with your family.
- 2 large eggs, lightly beaten
- 3 cups 2% milk
- ¾ cup packed brown sugar
- ¼ cup canola oil
- 1½ teaspoons ground cinnamon
- 1 teaspoon salt
- 2 cups old-fashioned oats
- ¼ cup dried blueberries
- ¼ cup dried cherries
- ¼ cup sliced almonds
Directions: In a large bowl, whisk together first six ingredients. Stir in oats, blueberries and cherries. Transfer to a greased 8-inch square baking dish. Refrigerate, covered, 8 hours or overnight.
Preheat oven to 350 degrees Fahrenheit. Remove oatmeal from refrigerator while oven heats. Stir oatmeal; sprinkle with almonds. Bake, uncovered, until golden brown and a thermometer reads 160 degrees Fahrenheit, 40to 50 minutes.
5. Sausage and Vegetable Breakfast Casserole
Make this sausage and vegetable breakfast casserole from The Kitchn when you’re feeding a crowd, as it serves 16. If you’re working far in advance you can even save the breakfast casserole in your freezer, then thaw it in your fridge the night before. This breakfast bake is no doubt indulgent, but Christmas deserves a little decadence.
- 4 cups 2% or whole milk
- 2 cups heavy cream
- 12 large eggs
- 2 heaping teaspoons dry mustard powder
- Kosher salt and freshly ground black pepper
- 2 (16-ounce) loaves day-old Italian or French bread, cubed
- Olive oil
- 1 sweet onion, chopped
- 1 red bell pepper, chopped
- 1 pound mushrooms, sliced or chopped
- 1 large head broccoli, chopped
- 1 pound sharp cheddar cheese, grated
- 2 pounds bulk breakfast sausage
- Cayenne pepper
Directions: Grease two 9-by-13-inch casserole dishes.
In a large bowl, whisk together the milk, cream, eggs, and mustard powder. Season generously with salt and pepper. Add the bread cubes to the egg mixture and toss to combine, making sure every piece is saturated. Set aside.
In a large skillet or braiser, heat a few glugs of olive oil over medium to medium-high heat. Add the onion, bell pepper, mushrooms, and broccoli and cook until softened, about 8 to 10 minutes. Season with salt and pepper. Remove from the pan and set aside. Add the sausage to the skillet and cook until crumbly and no longer pink. Remove from the heat and season generously with salt, pepper, and cayenne.
Toss the vegetables, sausage, and cheddar cheese with the bread mixture until thoroughly combined. Spread in the prepared casserole dishes. Cover and refrigerate overnight or for at least 2 hours.
Preheat oven to 375 degrees Fahrenheit. Wrap one dish tightly with plastic wrap, followed by a layer of aluminum foil. Label with date and cooking instructions and freeze for later use. Bake the remaining casserole, uncovered, until top is light golden and the center is cooked through. Serve warm.
6. Overnight Monkey Bread
This overnight monkey bread from Food Network will make all of your breakfast guests swoon, and for good reason. It’s hard to resist a buttery sauce flecked with rosemary. There are quite a few steps to this overnight monkey bread, but much of the prep work is hands-off. You can prepare and assemble your monkey bread the night before, then bake it in the morning.
- 4 large egg yolks, room temperature
- 1 large whole egg, room temperature
- 2 ounces sugar
- 3 ounces unsalted butter, melted, approximately 6 tablespoons
- 6 ounces buttermilk, room temperature
- 20 ounces all-purpose flour
- 1 package instant dry yeast
- 1¼ teaspoons kosher salt
- Vegetable oil or cooking spray
- 8 ounces unsalted butter, approximately 16 tablespoons
- 8 ounces light brown sugar, approximately 1 cup packed
- ½ teaspoon ground rosemary
- 3 ounces raisins
- 2½ ounces unsalted butter, melted
- 1 teaspoon ground rosemary
Directions: In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but ¾ cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2½ hours.
In a small saucepan over medium heat, combine the 8 ounces of unsalted butter, brown sugar, rosemary, and raisins. Cook, stirring occasionally, until the butter is melted and the sugar is dissolved. Pour half of the topping into the bottom of 2 bundt pans and set aside.
Cover and store the other half of the topping in the refrigerator until the next morning.
Place the melted butter and rosemary for the coating in a medium shallow bowl and stir to combine. Once the dough has risen, turn out onto a lightly floured surface. Portion the dough into 1-ounce pieces; roll each piece into a ball. (You should have approximately 36 balls.) Roll the balls in the melted butter and rosemary.
Divide the balls evenly between the 2 bundt pans. Cover with plastic wrap and place in the refrigerator overnight or up to 16 hours.
Remove the bread from the refrigerator and place in an oven that is turned off. Fill a shallow pan two-thirds full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven.
Preheat the oven to 350 degrees Fahrenheit. Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 25 to 30 minutes, or until the internal temperature reaches 190 degrees on an instant-read thermometer.
Place the remaining topping in a small saucepan and set over medium heat. Reheat until the mixture is pourable, approximately 5 minutes. Fifteen minutes into baking, pour the remaining topping over the bread, and finish cooking. Cool on a wire rack for 5 minutes, then invert onto a platter or cutting board. Serve immediately.