7 Breakfast Recipes to Make on Christmas Morning
After the presents have all been opened and the wrapping paper scraps cleared, your family is bound to be hungry on Christmas morning. Cereal might make the cut most of the time, but this holiday calls for something both more substantial and special. Go for festive flavors, like eggnog, or luxury ingredients you usually skip, like smoked salmon, to make a satisfying morning meal. Cook any of these seven recipes, and you’ll definitely get out of dish duty.
1. Eggnog Waffles
Both eggnog and waffles show up frequently around the holidays, so it only makes sense to combine them. Smitten Kitchen certainly thought so when concocting these waffles filled with spices and rum, which were adapted from A Kitchen in France’s recipe. These waffles use yeast instead of baking soda or powder for a lighter texture. For even more boozy goodness, warm up a little bit of maple syrup with a splash of rum to serve over the top.
- 1½ cups whole milk
- 2 tablespoons sugar
- 2 teaspoons crumbled fresh yeast or 1 teaspoon active or instant dry yeast
- 2 cups all-purpose flour, sifted
- ½ teaspoon finely grated nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs, separated
- 7 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract or seeds from ½ vanilla bean
- 2 tablespoons dark run, brandy, or bourbon
- Confectioner’s sugar
Directions: Combine milk and sugar in a small saucepan and heat until warm, between 110 and 120 degrees Fahrenheit. Overheating the milk will kill the yeast, so be careful with this step. Stir in the yeast and let sit for 5 minutes.
Meanwhile, combine flour, nutmeg, cloves, and salt in a large bowl. Whisk to combine, then create a well in the middle of the mixture. Pour the milk and yeast mixture into the well along with three yolks, the butter, vanilla, and rum. Mix just until batter is smooth.
Beat egg whites in a clean bowl with an electric mixer until they form stiff, but not dry, peaks. Gently fold whites into batter and let stand at room temperature for 30 minutes before proceeding. Cook batter according to directions on you waffle maker. Transfer cooked waggles to a baking rack set over a sheet tray and keep batches warm in an oven preheated to 225 degrees Fahrenheit.
Dust waffles with powdered sugar and serve.
2. Huevos Divorciados
Though the name of this classic Mexican egg dish sounds unusual, it makes a lot of sense. It’s two sunny-side up eggs served under different sauces, which explains why they’re divorced. Whatever you call it, this egg dish with two salsas from Epicurious tastes fantastic. To make the meal even heartier, smear some refried beans on the tortillas before adding the eggs.
A fun and useful fact: Many dishes served in New Mexico offer your choice of red or green chile sauce over the top, but those in the know order it Christmas-style to get a little of both. It’s the perfect option for those who have trouble making up their minds.
- ½ pound plum tomatoes
- ½ pound fresh tomatillos, husked and rinsed
- 2 fresh jalapeños
- 1 (1-inch-wide) wedge of a large white onion
- 2 garlic cloves
- 2 teaspoons salt
- 3 tablespoons chopped fresh cilantro
- ¼ to ½ cup water
Eggs and assembly
- 4 to 8 tablespoons corn or vegetable oil, divided
- 8large eggs
- 8 (6- to 7-inch) corn tortillas
Directions: Heat a dry cast-iron skillet over medium heat until a drop of water sprinkled on the surface quickly evaporates. Roast tomatoes, tomatillos, jalapeños, and onion, turning with tongs, until all sides are charred, about 10 to 15 minutes. Core tomatoes. Stem and discard half of the seeds from jalapeños.
Coarsley purée tomatoes, 1 chile, 1 garlic clove half of onion, and 1 teaspoon salt in a blender or food processor. Remove to a bowl and set aside.
Coarsely purée tomatillos, remaining chile, garlic, 1 teaspoon salt, remaining onion, cilantro, and ¼ cup or more of water. Transfer to a bowl and set aside.
Heat 2 tablespoons oil in a small nonstick skillet over medium-low heat until hot. Gently crack two eggs into a cup, then slide into skillet and cook, covered, for about 5 minutes, or until cooked to desired doneness. Season eggs with salt and pepper. Repeat with remaining eggs.
Fry tortillas while eggs are cooking by heating 2 tablespoons oil in another small nonstick skillet over medium heat. Stack two tortillas in skillet and cook for 30 seconds, then flip with tongs. Turn top tortilla over, flip again, and cook 30 seconds longer. Repeat flipping and cooking once more until both sides of tortillas are cooked. Repeat with remaining oil and tortillas.
Overlap two tortillas on each plate and top with eggs. Ladle a different salsa over each egg. Serve.
3. Bacon-Cheese Quiche
It wouldn’t be the holidays without at least a little bit of bacon. Instead of just frying up a few strips, tuck the crispy pork product into this elegant quiche from Martha Stewart’s Everyday Food. A little bit of onion and some nutty Gruyère cheese add even more great flavor. Since you’re going to the trouble of making breakfast, take a shortcut by purchasing a ready-made pie crust.
- All-purpose flour
- 1 homemade or store-bought pie crust
- 1 tablespoon unsalted butter
- 2 cups medium diced yellow onion
- Salt and pepper
- 6 large eggs
- ¾ cup heavy cream
- ¾ pound bacon, cooked and crumbled
- 1 cup shredded Gruyère
Directions: Preheat oven to 375 degrees Fahrenheit. Lightly flour a rolling pin and work surface, then roll pie crust into a 12-inch round. Transfer to a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment in the center of the dough and fill with pie weights or dried beans. Bake crust until edges is dry and lightly golden, about 20 minutes. Remove parchment and weights.
Meanwhile, melt butter over medium-high heat in a large skillet. Add onion, season with salt, and cook until lightly golden, about 8 to 10 minutes. In a medium bowl, whisk eggs and cream. Stir in onion, bacon, and cheese. Season with ½ teaspoon salt and ¼ teaspoon pepper. Whisk to combine, pour into crust, and bake until center is set, about 40 to 45 minutes. Serve warm or at room temperature.
4. Everything Potato Galette with Lox and Crème Fraîche
Like a giant latke topped with smoked salmon and crème fraîche, Saveur’s savory galette will put a smile on anyone’s face. Though true lox is made by curing salmon with a salt and sugar mixture, this method calls for smoked salmon. The choice is up to you, but smoked fish is typically easier to find. If you’re in a do-it-yourself mood, you can cure your own lox at home.
- ½ cup crème fraîche
- 2 tablespoons minced chives
- 2 tablespoons capers, drained
- 2 large russet potatoes
- 8 tablespoons clarified butter
- 1 teaspoon sesame seeds
- 1 teaspoon poppy seeds
- Kosher salt and freshly cracked black pepper
- 4 ounces smoked salmon
- ¼ small red onion, thinly sliced
Directions: Mix crème fraîche, chives, and capers in a small bowl and season with salt and pepper. Refrigerate until ready to use.
Peel and grate potatoes on the large side of a cheese grater. Alternatively, thinly slice on a mandolin, and slice into matchsticks. Heat 4 tablespoons butter in a 10-inch nonstick skillet over medium-low heat. Toss potatoes with sesame seeds, poppy seeds, salt, and pepper. Add to pan and cook, stirring to coat. Use a spatula to gently press potatoes into a flat round, molding to fit the skillet. Cook, shaking pan occasionally, until edges are golden and crisp, about 10 minutes.
Place a plate, facing upside-down, over skillet and invert, allowing cake to fall onto plate. Slide back into skillet, with the uncooked side facing down. Pour remaining butter around edges and continue to cook until potatoes are browned and crisp on second side, about 10 minutes. Transfer to a cutting board and season with salt and pepper. Evenly top with smoked salmon and onions, then cut into wedges. Serve with crème fraîche mixture.
5. Panettone French Toast with Rum
To be completely honest, this French toast casserole from Food Network is pretty much just an excuse to eat bread pudding for breakfast. If you can get past the idea you’re digging into dessert before 11 a.m., you’ll be extremely happy with the resulting dish. Instead of using a standard loaf of bread, this recipe opts for an Italian baked good studded with candied citrus and dried fruit called panettone. You’ll never go back to basic French toast.
- Unsalted butter
- 1 (2-pound) panettone
- 1½ cups cherry jam
- 8 ounces cream cheese, at room temperature
- 3½ cups half-and-half
- 6 large eggs
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup blanched sliced almonds
- Confectioner’s sugar
Directions: Grease a 2½- to 3-quart casserole dish with butter. Cut panettone into 1-inch-thick slices. Spread jam over half of the slices and cream cheese over the other ones. Press alternating slices together to form sandwiches, then cut into 1-inch squares. Arrange cubes in prepared dish, squishing to fit.
Whisk half-and-half, eggs, sugar, vanilla, cinnamon, and salt in a large bowl to combine. Pour mixture over pannetone cubes. Cover with plastic wrap and refrigerate at least 6 hours or overnight.
Preheat oven to 350 degrees Fahrenheit. Remove plastic wrap and press down on bread a bit. Sprinkle with almonds, transfer to oven, and bake until puffed and golden and custard is set, about 1 hour and 10 minutes. If top darkens too quickly, cover with foil during baking. Let cool for 20 minutes. Dust with confectioner’s sugar and serve.
6. Corned Beef Hash with Fried Eggs
A standard plate of hash with eggs is usually a disappointment when ordered from a diner. Satisfy your craving in the most delicious way possible by cooking it yourself with Food & Wine’s corned beef hash with fried eggs. Though adding peppers and tomatoes isn’t traditional, these additional ingredients add a lot of flavor and help keep the hash from becoming too dry.
Fried eggs are delicious, but they can be a bit of a pain to make for an entire crowd. Instead of worrying about trying to perfectly cook each individual portion over the stove, crack all your eggs into greased ramekins, set them on a cookie sheet, then bake them in an oven preheated to 375 degrees Fahrenheit for about 12 to 15 minutes, depending on how runny you like your yolks.
- 5 tablespoons vegetable oil, divided
- 3 baking potatoes, peeled and cut into ½-inch dice
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1½ pounds cooked corned beef, trimmed and cut into ½-inch dice
- 4 garlic cloves, minced
- 1 cup canned tomato sauce
- 1 tablespoon hot sauce, plus more
- 6 large eggs
- Snipped fresh chives
Directions: In a very large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Cook potatoes, stirring occasionally, until golden, about 10 minutes.
Add onion and bell pepper and season with salt and pepper. Continue to cook, stirring occasionally, until softened, about 2 minutes. Add corned beef and cook, stirring occasionally, until browned, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato sauce and 1 tablespoon hot sauce. Simmer over medium heat, stirring occasionally, until sauce is very thick, about 15 minutes.
In separate large nonstick skillet, heat remaining 2 tablespoons oil. Crack eggs into the skillet and fry to your liking. Spoon hash onto plates, top with eggs, sprinkle with chives, and serve with additional hot sauce.
7. Cranberry-Orange Crunch Muffins
When it comes to holiday flavor pairings, orange with cranberry is pretty hard to beat. Showcase the dynamite duo with King Arthur Flour’s festive cranberry-orange crunch muffins. A topping made from nuts, brown sugar, and cinnamon gives them a wonderful aroma and just enough texture. This recipe is particularly good for those who like baked goods but don’t necessarily want to spend hours waiting for something to rise.
- 2 cups all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- ¼ cup vegetable oil
- ¾ cup milk
- ¼ cup orange juice
- ⅛ teaspoon orange oil or ½ teaspoon grated orange zest
- 1 cup dried sweetened cranberries, or coarsely chopped fresh or frozen cranberries
- ¼ cup finely chopped walnuts or pecans
- ¼ cup packed brown sugar
- ½ teaspoon cinnamon
Directions: Preheat oven to 400 degrees Fahrenheit. Grease a 12-cup muffin tin. In a medium bowl, whisk flour, sugar, baking powder, and salt to combine. Add cranberries and toss to coat.
In a separate bowl, whisk together egg, oil, milk, orange juice, and orange oil or peel. Gently mix wet ingredients into the dry until just combined. Scoop into prepared muffin tins, filling about three-quarters full.
In a small bowl, combine all topping ingredients. Sprinkle about 1 tablespoon of topping over each muffin. Transfer to oven and bake until a cake tester inserted into the center comes out with a few moist crumbs attached, about 20 minutes.
Remove from oven, and run a knife around edges of muffins to separate from pan. Tilt each muffin, leaving in the pan, to let steam escape as they cool. After 5 minutes, transfer to a wire rack to cool completely. Serve.