In my house we do a Christmas day brunch where we go to my moms or aunts and we all get a breakfast-like meal together, traditionally in our pajamas. Here are some bomb recipes to try for your families Christmas breakfast.
I do no own rights to the photos.
THE BEST FRENCH TOAST
- 6 large eggs
- 1 1/2 c. whole milk
- 1 1/2 tsp. ground cinnamon
- 1 1/2 tsp. pure vanilla extract
- 8 1-inch-thick slices challah bread
- 4 tbsp. unsalted butter
Yogurt, berries, and pure maple syrup or honey, for serving
- In large, shallow bowl, whisk together eggs, milk, cinnamon, and vanilla.
- Working in batches, place 2 bread slices in egg mixture and let soak 2 minutes. Flip and soak 1 minute more (both sides of bread should be totally coated in mixture).
- Meanwhile, heat 1 tablespoon butter in large nonstick skillet on medium-low. Once melted, add soaked bread and cook until golden brown, 1 to 3 minutes per side; transfer to wire rack. While toast is cooking, soak next batch of challah slices.
- Repeat with remaining butter and bread. Serve topped with yogurt, berries, and syrup or honey if desired.
YUMMY AVACADO TOAST
- 1 ripe avocado
- 1 tbsp. fresh lemon juice
- Kosher salt and pepper
- 4 slices bread, toasted
- 4 hard-boiled eggs, peeled and sliced
- 1 bunch small multicolored radishes, thinly sliced
Chopped fresh chives and sesame seeds, for serving
- In medium bowl, smash avocado with lemon juice and 1/4 teaspoon each salt and pepper.
- Spread on toast and top with eggs and radishes and sprinkle with chives and sesame seeds.
- Canola oil, for frying
- 1/2 c. granulated sugar
- 1 tsp. apple pie spice, divided
- 1 1/4 c. all-purpose flour
- 2 tbsp. packed light brown sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. kosher salt
- 1/2 c. fresh apple cider
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 large Granny Smith apple
- Fill large Dutch oven with 1½ inches oil and heat to 350°F. Set wire rack on rimmed baking sheet. In large bowl, combine granulated sugar and ½ tsp pie spice; set aside.
- In another large bowl, whisk together flour, brown sugar, baking powder, salt, and remaining ½ teaspoon pie spice. In separate bowl, whisk together cider, egg and vanilla. Add wet ingredients to dry ingredients, mixing until just combined.
- Peel and core apple. Coarsely grate half the apple and cut remaining half into ¼-in. pieces. Gently fold into batter.
- Working in batches, drop spoonfuls of batter (about 2 Tbsp each) into oil. Fry, turning once, until golden brown, 2 to 4 min.
- Toss warm fritters in sugar-spice mixture. Transfer to wire rack. Serve warm or at room temp.
STICKY CARAMEL PECAN ROLL
- 1/4 c. unsalted butter, softened, plus more for the pan
- 1/2 c. packed plus 2 tablespoons dark brown sugar, divided
- 3 oz. cream cheese, softened
- 1/2 c. finely chopped toasted pecans
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. fine salt
- 1 lb. prepared pizza dough, at room temperature
- Quick Caramel Glaze
- 1/4 c. dark brown sugar
- 1/4 c. unsalted butter
- 3 tbsp. cream1 tsp. vanilla extract
- 1/4 tsp. fine salt
- Generously butter bottom and sides of a 9-inch cast-iron skillet or cake pan. Sprinkle bottom of pan with 2 tablespoons sugar.
- Stir together cream cheese and butter until smooth in a bowl. Stir together pecans, cinnamon, salt, and remaining ½ cup sugar in another bowl.
- Roll and stretch dough into a 14-inch square (if the dough springs back, cover it with a dish towel and let stand 5 minutes before continuing to roll). Spread dough with cream cheese mixture and sprinkle sugar mixture on one half. Fold other half over sugar and press lightly to adhere. Cut dough lengthwise into 5 strips. Tightly twist each dough strip. Beginning in the center of prepared skillet, wrap strips in a spiral pattern, pinching ends together. Cover and let stand in a warm place, 45 minutes.
- Preheat oven to 350°F. Bake until golden and cooked through, 30 to 32 minutes. Meanwhile, prepare Quick Caramel Glaze.
- Transfer roll to a serving plate and drizzle with warm Quick Caramel Glaze. Serve warm.
- To make the glaze, bring ¼ cup packed dark brown sugar, ¼ cup (½ stick) unsalted butter, and 3 tablespoons cream to a boil in a small sauce- pan over medium heat. Boil, stirring constantly, until sugar is dissolved, 2 to 4 minutes. Remove from heat, and stir in 1 teaspoon pure vanilla extract and ¼ teaspoon fine salt.
MAKE AHEAD SAUSAGE AND EGG CASSEROLE
- 2 tbsp. extra virgin olive oil, plus more for pan
- 1/2 lb. country bread, cut into 1-inch pieces
- 1/2 lb. sweet Italian sausage, casings removed
- 1 medium onion, finely chopped
- 1/3 c. chopped drained oil-packed sun-dried tomatoes
- 1 10-oz package spinach, thick stems discarded
- 12 large eggs
- 1/2 c. whole milk
- Kosher salt
- Pepper1/4 c.
- crumbled feta cheese
- Heat oven to 400°F. Lightly oil 3-quart Dutch oven or baking dish.
- On large rimmed baking sheet, toss bread with 1 tablespoon olive oil. Spread in single layer and bake until golden brown, about 10 minutes. Set aside. Reduce oven temp to 350°F.
- Heat remaining tablespoon oil in large skillet on medium-high. Add sausage and onion and cook, breaking up sausage into small pieces, until sausage is cooked through and onion is translucent, 8 to 10 minutes; stir in sun-dried tomatoes. Remove from heat and toss with spinach.
- In large bowl, beat together eggs, milk and 1/4 teaspoon each salt and pepper. Add bread and toss to coat, then toss with sausage mixture.
- Transfer to prepared dish, sprinkle with feta and bake (or cover and refrigerate overnight). Bake until center is just set, 40 to 45 minutes (adding 15 minutes if refrigerated).
CRESENT BREAKFAST RING
- 8 slices bacon
- 6 large eggs
- 1/3 c. chopped chives, plus more for garnish
- 1 tbsp. garlic powder
- kosher salt
- Freshly ground black pepper
- 1 tube crescent rolls
- 1 c. shredded Cheddar
- 1/2 c. shredded mozzarella
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- Preheat oven to 375 degrees F. In a large skillet over medium heat, cook bacon. Transfer to a paper towel-lined plate. Drain half the fat from skillet.
- In a large bowl, whisk eggs with chives and garlic powder. Season with salt and pepper. Add to skillet and scramble.
- Line a large baking sheet with parchment paper. Unroll crescent rolls and piece together like a sun shape, slightly overlapping, on the parchment. Place a slice of cooked bacon on top of each crescent roll. Top ring with cheddar and scrambled eggs, then with mozzarella. Season with more pepper.
- Gently roll up.
- Brush with egg wash and bake until golden, 10 to 15 minutes. Garnish with more chives and serve.
And that is all for the Christmas breakfast recipes! Again, I do not own rights to the photos. I cited the links from the photos underneath the photos. Which recipe is your favorite? Let me know in the comments!