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What do you make for breakfast on Christmas morning?

I saw a recipe for baked hash browns in the December issue of Bon Appetit or Gourmet. I think I'll make those and a strata and maybe baked oatmeal. Maybe some cinnamon rolls.

What do you make? I'm especially interested in things I can assemble the night before. Thanks!

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  1. Nuclear potatoes, baked french toast, crustless quiche. EZ. Or big crowds: I have like the whole earth at my house Christmas morn. I precook sausage, dice veggies and mix them in 4 huge bags of shredded potatoes. It can be mixed and frozed way ahead of time. Christmas: Get every skillet within a four block radius plugged into the kitchen sockets, pour in the fat and fry away. Dump 36 beaten eggs (yes 36, no more, no less!!!) in among the pans and then cheddar on top and let it ride. Make salsa and guac the day before, lay out some sour cream and hot soft giant flour torts and it is breaky burritos for 50. I also make like15 coffee cakes and quick bread ahead (freeze and thaw-heat) and enough fruit salad to scare off a herd of monkeys. By noon I am insane and need a whiskey drip feed.

    3 Replies
    1. re: Sal Vanilla

      WOW sounds great,,,,what time is breakfast served...I'll bring my own fork! ;)

      1. re: Sal Vanilla

        You poor person you! You have all my sympathy. What a morning! We don't HAVE breakfast on Christmas day - or we have what we can grab. The lunch is the thing. The one tradition we have is the day AFTER Christmas. We always have leftover Turkey, stuffing and cranberry sauce sandwiches for breakfast. YUM.

        1. re: Sal Vanilla

          I read this post to Huz and he said he knows why you have 50 people to feed each Christmas morning!

        2. Slices of panettone, coffee and hot chocolate.

            1. re: CeeBee

              Yes! Cinnamon rolls, coffee and hot chocolate for the boy.

              1. re: CeeBee

                That's what we do.

                I have to admit to extreme laziness - I bake Grand's Cinnamon Rolls. We always have the inlaws and they are very basic in their tastes and I have a child who likes everything "plain", so I generally just go for easy. I'm not a huge morning person anyway and I have to cook Christmas dinner that afternoon!

                1. re: dalaimama

                  We always have as well, though this year I may try and make them myself. Maybe. If I get all my shopping done this weekend and it I have everything wrapped and the house cleaned and all the cookies baked. Maybe.

                  1. re: dalaimama

                    We always do the Grands!! One year, I tried to make homemade sticky buns, and everyone was very kind and ate them, but the Grands reappeared the very next year. Now I just focus on Christmas dinner.

                    1. re: happybellynh

                      I always did Grands too and then last year I bought frozen cinnamon buns at Ikea and they were awful. Don't mess with tradition!

                2. I made a ham and tomato strata for last year's Christmas breakfast, and it was a huge hit. It was really easy to throw everything together on Xmas Eve, stick it in the fridge, and then bake it up in the morning. The recipe called for oven-roasted plum tomatoes to be mixed into the strata, but I forgot to roast them, let alone add them. So I just chopped them with a bit of onion for a quick tomato relish!
                  I also do cinnamon rolls, making them a day or two ahead of time and refrigerating them. I let them come to room temp on xmas morning, and then stick them in the oven right alongside the strata.

                  1. Hardboiled eggs, kielbasa, and some sort of yeasty sweet roll. And coffee.

                    2 Replies
                    1. re: rememberme

                      Hey! That's my Easter breakfast, although I have a yeasty sweet babka rather than a roll.

                      1. re: Ellen

                        It's also our Easter breakfast too! Keeps it simple.

                    2. We are having our version of cinnamon rolls, which are made the night before. *FULL* of fat and sugar, but that's what Christmas is for, right? In fact, I've already made mine for Christmas and put it in the freezer; I take them out in the late afternoon christmas eve then bake them Christmas morning after they've risen. My kids would never forgive me if I didn't make these (we have them again New Years day):

                      "Diane's Cinnamon Rolls"

                      Melt one stick of butter with 1/2 cup brown sugar; heat and stir till very thick. Put in bottom of bundt pan and sprinkle in 1/2 cup or so pecans.

                      Cut 1.5 lbs of partially defrosted frozen bread dough into 48 pieces (it should be half frozen to make the cutting work better).

                      Melt another stick of butter. Mix 1 cup of sugar with 2 tsp. cinnamon. Roll each piece of bread in butter, then in sugar mixture. Put in pan on top of caramel layer. Cover with plastic (held with rubber band) and rise overnight. Bake at 350 for about 45 minutes. Remove from oven, let stand 10 minutes, then flip.

                      3 Replies
                      1. re: DGresh

                        I make, in the tradition of my mother, a very similar thing and add a healthy side of cointreau soaked fruit salad. Oh the memories.

                        1. re: DGresh

                          so did you basically just stick your whole bundt pan in the freezer? thanks

                          1. re: geminigirl

                            far too late to answer, but yes! In fact I have two in the freezer right now, for Christmas and New Year's.

                        2. This is a tradition which started in childhood. I always make Pillsbury Orange rolls Christmas morning. We also take brunch to my in-laws (my FIL is in a nursing home).

                          1 Reply
                          1. re: Janet from Richmond

                            I have not thought of the Pillsbury Orange rolls in a long while-I think they are going to be included Christmas morning-thanks!

                          2. I have made this eggnog french toast w/cranberry apple compote every year since '01 when it first came out in Bon Appetit. It can all be done the night before. I serve thick smoky bacon alongside. I'm already craving this!


                            3 Replies
                            1. re: gansu girl

                              That's exactly what i am planning to make for breakfast this Christmas. With mimosas of course.

                              1. re: Ellen

                                Cheers, Ellen! It's darned good.

                              2. Strong coffee and this ooey, gooey, a baked French Toast casserole of sorts made wtih slices of day-old baguette soaked in heavy cream, topped with butter, brown sugar, sweetened condensed milk, mashed banana, maple syrup and vanilla. It is heavy enough to keep the family satisfied till dinner time!

                                1. Always eggs benedict, has been a tradition for years. There's always plenty of hot coffee to go with although sometime mimosas aren't bad.

                                  1. I'm kind of in the point in my life where my boyfriend and I are establishing our own traditions so we don't have a standard yet, but I think we are moving towards one. The past couple years we have spent Christmas Eve with my family, then on Christmas Day, we drive 5 hours to see his family. It's kind of nice to have our own little breakfast together so we've been doing... breakfast fried rice. Totally untraditional, but it's nice to have something that savory rather than more sweet stuff (Christmas is sugar overload!)

                                    We do the rice the night before you could probably also do the bacon and sausage the night before. Scramble the eggs in the morning, then stirfry it all together with soy sauce, sesame oil, garlic...

                                    2 Replies
                                    1. re: scarletfan

                                      I know this is a little OT, but you drive 5 hours to see his family?!? You are a VERY good girlfriend....

                                      1. re: flourgirl

                                        Thanks, I try! :) We're going to stay there for a few days after xmas.

                                    2. A strata. It takes about 1-1/4 hours in the oven. Pop it in before we open gifts and it's ready about when we finish. Serve with a fresh fruit salad. In the meantime, we have coffee and OJ.

                                        1. This is really our "big" meal for Christmas... we don't necessarily have a traditional Christmas dinner or anything. We've had brunch at my grandma's Christmas morning for my whole life and then some. She always makes: an egg casserole/ strata of some sort, sausage balls, dirty rice, cheesy potatoes, a fruit salad, jello, or cinnamon apples of some sort, and my dad makes egg nog. It's my favorite meal of the year, and is completed with a can of Pepsi, because everything tastes better at Grandma's house, including the Pepsi! :-) A few years ago, she was sick, so I came over to help her cook (she usually does everything either the day before or even a couple of days before- she's the queen of freezing and crockpots!) and we've been keeping up that tradition every year since then. Sometimes she's already fixed everything, so we just chat... either way, I love it! I can't wait!

                                          3 Replies
                                          1. re: Katie Nell

                                            That's a priceless experience, Katie Nell. Hope you're learning those recipes too. (I'm sure you are!)

                                            1. re: Karen_Schaffer

                                              Oh, definitely, but it never tastes quite the same as Grandma's!

                                            2. re: Katie Nell

                                              I love these sort of stories. Thanks for sharing!

                                            3. Christmas morning at my parents' house has been the same meal my whole life. My mother makes a strata that seems to be in every Midwestern home cook's collection: a lot of sausage and cheese with a little hint of mustard. We have hash browns, a frsh fruit salad and coffee cake along with it. I don't know the name of the dish, but everyone refers to it as just "Christmas Brunch."

                                              7 Replies
                                              1. re: kathrynanne

                                                I might add a strata to my menu; for this New Jersey girl can you give me the typical midwestern recipe? Thanks!

                                                1. re: DGresh

                                                  This is our recipe, and it actually derives from an old family friend of my husband's family from when they were in NJ (although I suspect she may have obtained it from a Campbell Cream of Mushroom soup label 30 years ago). It is not health food:

                                                  The night before:
                                                  10-12 slices of Bread, cubed (you can cut off crusts but it is not necessary. I use the least expensive store-brand white bread)
                                                  1 lb breakfast sausage (Bob Evans sage best)
                                                  8 oz extra sharp cheddar cheese, grated
                                                  8-10 eggs, or equivalent egg substitute
                                                  1/2 cup milk
                                                  1/2 tsp dried mustard

                                                  1. Lightly grease bottom and sides of 9x13 in. baking dish. Cover bottom of dish completely with a layer of cubed bread.
                                                  2. Crumble and sautee sausage until completely cooked.
                                                  3. Scatter sausage in a layer over bread cubes.
                                                  4. Scatter grated cheese over sausage.
                                                  5. Beat 8 of the eggs, milk and mustard. Pour evenly over bread/sausage/cheese mixture. If all bread is not moistened, beat additional 2 eggs and add so that remaining cubes are moistened. (If you use a Pyrex baking dish, it's easy to see the bread layer).
                                                  6. Cover and refrigerate overnight.

                                                  Next morning:
                                                  1 can condensed mushroom soup (we use reduced fat Campbells)
                                                  1/2 cup milk

                                                  1. Preheat oven to 275.
                                                  2. Whisk together milk & soup.
                                                  3. Carefully score casserole mixture with a luncheon knife (so that soup/milk mixture will penetrate surface). Spread milk/soup mixture on top of casserole and using the back of a wooden spoon spread it around so that all portions of the casserole are moistened but do not disturb layers.
                                                  4. Bake for about 1-1/4 to 1-1/2 hours.

                                                  1. re: masha

                                                    Oops! 2 mistakes in the recipe above:

                                                    Cheese layer should go on first. Sausage should be on top.
                                                    Oven temperature should be 300 (not 275).

                                                    1. re: masha

                                                      this is called Eggs Portugal or Portuguese Eggs, my mom has been making this for years except hers has only 8 slices of bread and a can of drained mushrooms plus a table spoon of dry vermouth added. you can mix the soup and the milk in with the egg mixture and all you have to do the next day is pop it in the oven. easiest breakfast ever!

                                                      we have this with sticky buns that ferment overnight so all you have to do is bake them in the morning also. it wouldn't be christmas morning without these two things.

                                                      1. re: masha

                                                        This is a similar recipe that my family loves. (no mushroom soup) My Mom discovered it years ago, and both my sisters-in-law have made it a tradition because 1) it's delicious, and 2) you can assemble it the night before, stick it in the oven next morning and go open presents. Jones bulk pork sausage works well.


                                                        1. re: pasuga

                                                          It's also in the bh&g ckbk; w/o soup you can "trim" a little by using ground turkey and some sort of veggie combo, i.e. spinich/mushrooms; onions and peppers,etc. love this recipe!

                                                          1. re: betsydiver

                                                            Over the years I've tried variants that don't use the soup, and I've also done substitutions of turkey sausage and reduced fat cheese to make it healthier and less 1960s era. The verdict from my family is the version with the soup is better, and the difference in taste using turkey sausage and reduced fat cheese is noticeably inferior.

                                                            The one way that I've succeeded in somewhat reducing the fat content is by using egg substitute, like Egg Beaters, for some or all of the eggs. And, when I remember (I did this year), I separate my eggs for the yolks that I need for Bernaise sauce that goes with Christmas dinner the night before, and add the whites into the Christmas casserole, in place of some of the whole eggs.

                                                  2. For as long as I can remember, we've had creamed chipped beef on toasted english muffins. It's the only time of year that I eat it.

                                                    1. Cinnamon rolls made the day before and taken out to rise early xmas morning - whenever my hoodlum children drag my bleary-eyed self out of bed.

                                                      Later on we have the big meal of the day: 'brunch' of tamales, eggs (sometimes huevos rancheros), beans and rice.

                                                      2 Replies
                                                      1. re: jencounter

                                                        my parents have made Christmas Morning Wife Saver out of the Best of Bridge books (a strata with back bacon and cheese) for as long as I can remember, it is ingrained in my mind, so much so, that I make it now at my own home when we are not with my folks.

                                                        here is a link to the recipe:

                                                        oh...and of course champagne and OJ!!

                                                        1. re: cleopatra999

                                                          I remember fighting with mom not to make that when I was little. "I WANT WAFFLES!" She'd always use green onions in it and I hate them to this day.

                                                      2. We always have biscuits, link breakfast sausage, sliced cheddar cheese and fig preserves. You make a biscuit sandwich with it. I can remember having this at my grandmother's house growing up. My mother carried on the tradition and now so am I. My boys expect it and look forward to it every Christmas.

                                                        1. We've begun a tradition of Williams Sonoma chocolate filled croissants (left to rise overnight and baked in the morning) with cappucinos to start the day. These croissants are some of the best I've had, and incredible for a bake-at-home variety. Then after we are finished opening presents, we'll have a strata with bacon on the side. It just isn't Christmas morning without bacon!

                                                          6 Replies
                                                          1. re: Phoo_d

                                                            The Trader Joe's bake-at-home chocolate croissants are pretty good too, though I haven't done a side by side comparison. What a great idea for Christmas morning!

                                                            1. re: Karen_Schaffer

                                                              I heard they're both made by the same company, but that might just be an internet rumor.

                                                              1. re: pmody

                                                                I don't know if that's true. Here's a video interview with French Pastry Chef Jean-Yves Charon of Galaxy Desserts who makes all the croissants and ships them directly for Williams Sonoma:


                                                                Watching this video I couldn't wait for this year's box to arrive! We're giving a box of the chocolate filled croissants along with a Silpat to bake them on to a few relatives for Christmas gifts this year.

                                                            2. re: Phoo_d

                                                              I'm so glad to hear that! I was looking at that recipe maybe just an hour ago and wondering if it was a good one. My 4 year old wants to make croissants and i'd hate to spend two days on a so-so recipe!

                                                              1. re: Phoo_d

                                                                We've been having croissants and a fruit salad for over 20 years for Christmas morning. This year I bought the Trader Joe bake-at-home chocolate ones and am really looking forward to trying them. Hope I can remember to take them out the nite before to let them rise overnite!

                                                                1. re: jackie de

                                                                  They are delicious. I'd recommend letting them cool for a few minutes after they come out of the oven.

                                                              2. Until a few years ago we were always the traveling branch of the family and Christmas breakfast wasn't something lingered over and it helped to do the major prep the night before. Our typical breakfast is bacon, eggs, and monkey bread. Usually my mother and I (or most recently my SIL) make it the previous night. This year I plan to make creme brulee french toast (found on another CH thread) and probably fruit salad. Hopefully my 30 yr old brother doesn't get too upset that I'm changing tradition.

                                                                1. Dad's biscuits and gravy, scrambled eggs, bacon, oj, milk and hot coco.

                                                                  1. After a pre-breakfast of chocolate from our stockings we have a meal of potato pancakes (hard to call them latkes of Christmas morning) and sausage. Plus cookies. And hot chocolate.

                                                                    1. we have prawns (cooked the night before) chilled with cocktail sauce and our own "house" cocktail sauce, bagels with smoked salmon, cream cheese, thinly sliced onion, the mandarin oranges found at the bottom of stockings, tea, coffee, champagne. Trying to keep it light for the big turkey dinner later in the day.

                                                                      1 Reply
                                                                      1. re: starlady

                                                                        Oh wow -- are we long-lost siblings?

                                                                        Christmas mornings at home have always been about shrimp and cocktail sauce for me, along with a plate of smoked salmon; strong coffee, too, and my mom used to make her fantastic muffins or pancakes... Oh, to be ten years old again...

                                                                        That, and the food from our stockings! I LOVE pickles, and I always used to wake up to a big jar of glorious garlic dill pickles underneath my stocking -- it was too big and heavy to hang inside. ;)

                                                                        After our morning seafood, baked goods and pickles (sounds crazy, doesn't it?) we would always pile into the car and head to my aunt and uncle's farm north of the city for a HUGE roast beef dinner. The car ride was an hour and a half and if I had any of my giant Toblerone bar left by the end of it, I was slacking!

                                                                      2. We always have the little breakfast and the big BRUNCH.
                                                                        The little breakfast is my eldest daughter's favorite. Freshly squeezed orange juice, hot coffee and wassail and orange rolls. The rolls are made with a standard hot roll recipe - even the boxed hot roll mix would work. Add a little sugar to the dough and form into pan rolls. Mix butter, powdered sugar and orange juice to form a stiff, sweet paste. Form small balls of the paste, enough for each roll. Use your thumb to make a depression in the roll (make it deep) for each paste ball. Pinch the roll closed. Finish the rise and bake. The rolls should burst open with an orangey sweet center.

                                                                        The second breakfast is usually either a big Southern spread with homemade bisquits, bacon, sausage, gravy, hashbrowns and eggs as you like them. OR a Mexican spread with ponche, quilachiles, tamales, green chile, thick cut Mexican bacon and jazzed up hash browns.

                                                                        Everyone leaves by about 2:00pm and DH and I veg the rest of the day.

                                                                        1. wow this is a great thread - I guess we all take our traditions for granted so its surprising to see the diversity.

                                                                          Our norm is coffee with some sort of pastry warm from theoven- blueberry buckle and stollen have been favorites with some nice pink grapefruit.

                                                                          1. Ours is and has been for some time: OJ, coffee, mimosas, a few different types of sausages (maple link, kielbasa, linguica), cheesy grits and a casserole of what my mother calls "heart attack potatoes" which consist of a pound of velveeta, a pound of bacon, two large bags of Texas cut home fries, mayo, and baked. I think it's similar to what is called funeral potatoes here on the boards. It's not Christmas if we don't have grits and potatoes.

                                                                            1. Ours is the terribly named 'wife saver'. (I have no idea where the recipe came from, but I know that's what it is called, because it gets made fun of every year.)
                                                                              Essentially country ham and old cheddar cheese sandwiches with lots of grainy mustard - laid out in a lasagna dish and covered with eggs. Leave overnight and bake in the morning. Delicious!
                                                                              I love this breakfast, and am sad that I won't get it this year as I'll be with my SO's family....

                                                                              2 Replies
                                                                              1. re: tochipotle

                                                                                "Christmas Morning Wife-Saver," definitely a Canadian tradition. Originally appeared in the first of the "Best of Bridge" cookbooks in the 1970's. Used to be a Christmas morning staple at our house and the recipe has since travelled to the UK, New York, California, Italy and Japan with guests who just loved it. We've since moved on to a Christmas Morning Fritatta tradition but still love to indulge in this classic from time to time. For those not familiar, here's a link to the original recipe:


                                                                              2. At my folks, the traditional Christmas Breakfast, for those who are there to share it, has always been referred to as "The Rock". By definition, and I'm sure by the original recipe, it's a cinnamon ring. Basically yeast dough cinnamon rolls, uncut, wrapped into a ring, ends mushed together. Then cut most of the way through and twisted a bit. Am I making any sense?

                                                                                Anyway, Mom has never been a fantastic cook, and no matter how she tries, her dough comes out hard as a rock on the outside. Hence, the rock.

                                                                                Occasionally, she goes easy on us and does cinnamon pull-aparts from canned biscuit dough now.

                                                                                6 Replies
                                                                                1. re: tracylee

                                                                                  My mother makes that too, but since she's a great baker, it's actually quite delicious, and she throws in a lot of pecans. There must have been a magazine that features the cut/twist bit.

                                                                                  1. re: somervilleoldtimer

                                                                                    I learned cut-and-twist from watching somebody do it on television. 1) Roll your dough out flat into a rectangle. 2) Cover it with whatever filling---cinnamon, sugar,nuts, raisins, etc. 3) Roll it up like a jelly roll. 4) Join the two ends to make a circle; just press the dough together. Set ring on a greased cookie sheet. 3) With scissors, cut through ring at one-inch intervals from front to back but don't go all the way through to the back---leave that center part joined. 4) Turn each cut piece on its side, overlapping as you work your way around the ring.

                                                                                  2. re: tracylee

                                                                                    Well, I'm way late, but that is a Swedish Tea Ring. My Grandma always made those and they were fantastic! I have her original recipe booklet. She's not Swedish, that's just what the recipe was called.

                                                                                    1. re: Eileeeen

                                                                                      Thanks, Eileeeen! I'll be able to tell my Mom that the Rock has a real name! I'm sure she got the recipe from one of her cookbooks, but we've been calling it the Rock for so long that I really don't remember what she originally called it.

                                                                                      1. re: Eileeeen

                                                                                        Eileeeen, my Grandmother also made Swedish Tea Ring every year for Christmas! She's gone now, but I have her hand-written (and very worn) recipe. I never knew where she got it from...what recipe booklet is it from?

                                                                                        These have remained a tradition in our family for Christmas morning and now I (and sometimes my mother) make them. We have them with coffee as we open gifts.

                                                                                        1. re: dot_boston

                                                                                          It was a very common recipe in the 60's. Somewhere I have a Pillsbury leaflet I got in Home Ec in junior high school and it has a Swedish Tea Ring in it.

                                                                                    2. for as long as I can remember:
                                                                                      quiche lorraine
                                                                                      cinnamon rolls
                                                                                      fruit salad
                                                                                      orange juice in wine glasses (an old holdover from when i was a five and wanted to be fancy, but we still do it)
                                                                                      a friend of mine does Norwegian Christmas breakfast every year and it sounds fantastic: beer, cheese, pancakes with bacon in them, smoked fish.

                                                                                      1. Great replies and ideas!
                                                                                        I have done the quiche et al. beforehand and its not the same and I like group participation and it cuts into my cherished X eve time which I like better than Christmas.
                                                                                        This year, I am doing a veggie/cheese frittata with hash browns, maple bacon, chicken sausages, tofu sausages for me..fresh mango slices..english muffins and homemade blueberry muffins.
                                                                                        super easy and less than 30 minutes on all.
                                                                                        We have some old school Dennis Day and Bing Crosby Xmas music cranking and I usually play some Jingle Bell Rock on the drums.
                                                                                        Bloody's, OJ, coffee and then a good bottle of champagne to toast such a happy festive time with friends and family.

                                                                                        Log fire on the tv along with the real fireplace is mandatory!

                                                                                        1 Reply
                                                                                        1. re: Beach Chick

                                                                                          Damn...that is one good Christmas Breakfast..it's worth repeating again and again..
                                                                                          Maybe do the bloody's with a rosemary sprig decorated as a xmas tree...olives make good ornaments.
                                                                                          Have to pop upon the Taittinger, Pol Roger and a pedestrian bottle of Veuve..
                                                                                          Gosh, I love the Holidays!

                                                                                        2. Not necessarily a Christmas tradition in my house since we are Jewish (the only tradition on Christmas is Chinese food!), but this Paula Deen Baked French Toast Casserole is sinfully delicious and you assemble it the night before...


                                                                                          1 Reply
                                                                                          1. re: valerie

                                                                                            Hilarious Valerie I make the same thing!! Im Jewish hubby not so it's been my goto dish

                                                                                          2. I usually make aebelskivers with maple syrup/butter, bacon, and soft scrambled eggs. But since I am doing dinner this year I don't feel like spending over 2 hours in the kitchen in the morning. I am going to make a quicker breakfast by making either sweet potato or pumpkin biscuits with bacon and eggs.

                                                                                            3 Replies
                                                                                            1. re: gmk1322

                                                                                              GMK - do you have a sweet potato or pumpkin biscuit recipe you love? I have gotten to "decent" but not to "wow" and since I've had some "wow," I'm endlessly looking...

                                                                                                1. re: toveggiegirl

                                                                                                  Very belated thanks, toveggiegirl! I just found this - I'll give it a shot.

                                                                                            2. Smoked salmon and scrambled eggs with bagels or English muffins, champagne or mimosas and coffee/Earl Grey tea. There's something about champagne for breakfast that screams Christmas!

                                                                                              1. Very, very strong coffee. Sourdough waffles (provided I have remembered to take the starter out the night before & make up the sponge -- I use the recipe from the King Arthur Flour site, http://www.kingarthurflour.com/shop/R..., substituting some rye (for flavor), rice (for crispness) &/or wholewheat flour for part of the white flour, & adding some chopped pecans when it's time to bake the waffles; if you aren't cooking for a crowd, halve the recipe). Navel oranges that a relative sends from California.

                                                                                                1. Creme Brulee French toast, streaky bacon, fruit salad & coffee. The kid(s) gets hot chocolate since it is a special day.

                                                                                                  After reading this thread, I think I'll add Mimosas to the mix now. Of course, that probably means I'll be asleep on the couch by noon!

                                                                                                  1. We usually have Rhodes cinnamon buns. They are in the freezer section with the frozen bread dough, and you let them rise overnight and bake for 20 minutes or so in the morning, then cover with their cream cheese icing. Easy and good, and give me time to cook for later in the day.

                                                                                                    I made gingerbread pancakes last week from a recipe that took a little bit from several sources, and they were delicious. Topped with warm pears sauteed in butter, fresh whipped cream, and maple syrup. Mmmm...warm gingerbread for breakfast. I may just make those this year instead of the cinnamon rolls.

                                                                                                    1. My family usually has a huge brunch. Eggs benedict, stufffed french toast, homemade breakfast potatoes, ham, sausage, bacon, quiche, sour cream coffee cake, and a family favorite: Monkey Bread! Of course, need those mimosa's. 2 hours later we have to be at hubby's family for dinner. Tough to even look at food at that point.

                                                                                                      1. We make a Christmas Bread , which is essentially a yeast bread with some sugar, candiesed fruit and icing- so good toasted

                                                                                                        chilled glaceed oranges

                                                                                                        or sometime pannetone french toast

                                                                                                        1. Hot chocolate made from melting chocolate into leftover Christmas Eve eggnog. Then omelets filled with leftover Christmas Eve ham. And we all gain 5 pounds, and it's delicious.

                                                                                                          1. Always, always my grandmother's banana bread, bacon (only time I let myself have some), and home made hot coca. Last year my mom got a waffle iron and wanted to use it instead of the banana bread. I almost threw a fit

                                                                                                            1. Great topic. I never realized how many people have cinnamon buns on Christmas morning! They are my absolute favorite. We are all about the sweet stuff in our house, so for years, my mom made a version of that, cinnamon twists, all homemade and delicious. Then, a couple years ago, we lost both my dad and my aunt (my mom's sister) so we decided we had to start some new traditions. So, we have been ordering kringle from WI to have on Christmas morning. It's SOOOo good. And of course, coffee and OJ. YUM! But, that creme brulee french toast sounds awesome. Must research...

                                                                                                              1. Dh, the older kids and I have peach bilini's and the younger kids get "Shirley Temples"
                                                                                                                I saw Ina Garten demonstrate a super easy (uses puff pastry) cinnamon bun on Good Morning America (recipe is on the site) so I'm going to give that a whirl. We always put out fresh fruit. Dinner is much later and untypical of us much larger for that hour.
                                                                                                                Morning is more about the holiday music, the kids, taking it slow.

                                                                                                                1. Christmas Morning... the favorite of my parent's holiday traditions. We would buy a pot of Menudo from our local butcher along with a wheel of smuggled Queso Fresco & a bag full of freshly made "blank" Sopes... a bottle sparkling wine (Asti Spumante if you must know.... they were not connoisseurs)... one of the times in a year they would make dessert they would go all out with a Mexican style Cheesecake flavored with Guayabas... and served more fresh Guavas.

                                                                                                                  We would head up to the mountains... start a mesquite fire and use it to reheat the Menudo and Sopes... spoonfuls of spicy, gelatinous beef hoof, accompanied with gloriously salty & pungent queso fresco Sopes... washed down with Asti... a nature walk followed by a soccer game in the thin mountain air... then Guava Cheesecake and a some brewed cinammon for the cold.

                                                                                                                  Not much better.

                                                                                                                  1. On XMAS am, I want coffee. mimosas, fruit salad, and a plate that is half eggs benedict and half bagels w/ cream cheese, gravlax, capers red onion and tomato. so good, half of each the best of both worlds. I dont need presents just that breakfast by tree

                                                                                                                    1. Smoked salmon and creamy scrambled eggs. Nothing else will do!

                                                                                                                      1. While my family (mom, dad, younger brother and I) were all about an easy Christmas breakfast/brunch of coffee/tea, sparkling apple cider, and some kind of pastry, this year is different. We've added another contingent to the family - My brother is getting married and has a child. So both of our small families will be getting together Christmas morning for brunch and present-opening. I hear we're having strata (yum!!), a WONDERFUL cranberry coffee cake, and I'm bringing bloody marys and fruit of some sort. I'm glad I found this thread. I see several other people mentioning fruit and/or fruit salad. For those of you who do a fruit plate or fruit salad, care to share any tips or original recipes? I'd like to have something out of the ordinary. I'm pretty creative, but like to hear what others do. :)

                                                                                                                        2 Replies
                                                                                                                        1. re: luvsseattle

                                                                                                                          We usually do a mix of fruits that are in season during the winter. I will choose kiwis, banana, grapes, apples, and oranges (but only if I can get them off of our tree), chop them, and mix in a large bowl.

                                                                                                                          1. re: luvsseattle

                                                                                                                            I just found this thread and its great. For fruit salad, I always mix orange juice and lots of Grand Marnier and pour it over. When that mixes with the fruit juices, its wonderful.

                                                                                                                          2. Our morning starts with mimosas and then I make breakfast casserole with hashbrowns, eggs, sausage, cheese and lots of green onion. Add a little sour cream and pico on top and all is well.

                                                                                                                            4 Replies
                                                                                                                            1. re: FoodChic

                                                                                                                              Would a recipe for your breakfast casserole be possible? I usually make a strata with ham and no hash browns. Yours sounds like just the ticket because We're having ham later in the day. Thanks in advance.

                                                                                                                              1. re: Mothership

                                                                                                                                Sure, it's very easy.

                                                                                                                                1lb. pork breakfast sausage (we like hot, but you can use mild)
                                                                                                                                3/4 package of Ore-Ida hash browns southern style thawed (you do not want to use the whole package as it makes the caserole too compacted.)
                                                                                                                                1 1/2 cup shreeded cheddar cheese.
                                                                                                                                9 eggs
                                                                                                                                1/4 c milk
                                                                                                                                1 1/2 tsp. dry mustard
                                                                                                                                4-5 finely diced green onions
                                                                                                                                salt & pepper

                                                                                                                                1. Thaw the hash browns in the refridgerator or in the microwave - do not let cook.
                                                                                                                                2. Brown up sausage and cool, brown hash browns in same skillet (do not drain grease).
                                                                                                                                3. Mix sausage with potatoes and shredded cheddar cheese in a 9x13 pan. (I do this part
                                                                                                                                Chistmase Eve day and put this in the refrigerator until the next morning)
                                                                                                                                4. Mix eggs, milk, onions, mustard, salt & pepper to taste well and pour over potato mixture.
                                                                                                                                5. Bake in a 350 oven for 50 -60 mins until set in the center.

                                                                                                                                Serve with pico/salsa and sour cream.

                                                                                                                                1. re: FoodChic

                                                                                                                                  Hi FoodChic - just want to make sure that 1/4 C milk is correct - I've seen recipes with so many different amounts - up to 2 C, which seems like a lot. But 1/4 C is the least I've seen.

                                                                                                                                  1. re: geriler

                                                                                                                                    Yes, that is correct. Sometimes I'll use half and half to give it a little richness. :-)

                                                                                                                            2. I make Christmas Bread - something i dreamed up - which is a sweet yeast dough filled with chocolate (chips or grated bittersweet) and nuts rolled into the dough. Sometimes I substitute or add Nutella for the chocolate. The pastry ring is iced with a cream cheese frosting and decorated with nuts and red and green cherries. I only make this once a year and everyone looks forward to it.

                                                                                                                              1. Cheese Danish, Coffee and Mimosas

                                                                                                                                1. I make Paul Prudhomme's version of Hangtown Fry with bloody marys.

                                                                                                                                  1. We have Christmas Angels (puff pastry cut into angels and 'wings' pressed on their shoulders, sprinkled with cinnnamon sugar), scrambled eggs and bacon. And coffee - lots.

                                                                                                                                    1. I have a recipe for a harvest salad with homemade salad dressing (red leaf lettuce, sliced pears (can do the smaller pears and red skinned ones for more color), candied pecans, blue cheese). It gets topped with pomegranate seeds which makes it a beautiful salad for the holidays.

                                                                                                                                      1 Reply
                                                                                                                                      1. re: sue423

                                                                                                                                        Hold on - I find this interesting - do you eat this for breakfast, or, did you maybe reply to the wrong thread? I'll eat almost anything for breakfast, but I have to say, I've never had a salad!! Yours sounds good, though!


                                                                                                                                      2. mimosas/bloody marys. With eggs benedict and smoked fish platter.

                                                                                                                                        1. This year will be:
                                                                                                                                          Eggs Benedict and Rosti potatoes
                                                                                                                                          Bagels with cream cheese, salmon, tomatoes, red onions, and black pepper
                                                                                                                                          Coffee Mochas
                                                                                                                                          Gin Ramos Fizz oops and I can't forget my Bloody Marys!
                                                                                                                                          Still coming up with something sweet -perhaps a sour cream and dried cherry&pecan coffee cake or scones

                                                                                                                                          3 Replies
                                                                                                                                          1. re: chef chicklet

                                                                                                                                            cassoulady or cc, care to share a tried-and-true hollandaise recipe?

                                                                                                                                            1. re: bear

                                                                                                                                              Tyler Florence has one for blender hollandaise, I use that. Foodnetwork has the recipe.

                                                                                                                                              1. re: chef chicklet

                                                                                                                                                Thanks, cc Tyler's recipes are usually quite solid, so I'll give his a try. Seems like I always end up with way too much lemon or salt when I make hollandaise.

                                                                                                                                          2. Homemade cinnamon rolls with a honey-butter icing. It's tradition. We eat the rolls and open our stocking gifts at the table. I only eat cinnamon rolls once a year, so I look forward to the very special Christmas morning rolls.

                                                                                                                                            1. This!


                                                                                                                                              This is the greatest "strata" recipe I've ever had, from Cooking Light magazine, no less! (I'm not a fan of counting calories). You don't need to follow the low-fat rules precisely, but the result is SO refreshing and zingy and not as HEAVY and guilt-inducing as most strata.

                                                                                                                                              I lost this recipe and mourned it for years. Let's hear it for Google--the source of all good things. :-)

                                                                                                                                              1. This year I'm thinking about this Stollen French Toast. http://tastingtable.com/recipe/stolle...

                                                                                                                                                1 Reply
                                                                                                                                                1. re: rainey

                                                                                                                                                  We always had the same thing for Christmas breakfast, but now that I make Christmas dinner, breakfast has gone out the window.

                                                                                                                                                  From my grandmother - broiled grapefruit - half grapefruits with maraschino cherry in the center and brown sugar sprinkled over. Absolutely wonderful. My grandmother also had special grapefruit knives to make it easier to scoop out the flesh.

                                                                                                                                                  Then we always had finnen haddie which my mother simmered in milk and which she served with scrambled eggs and toast.

                                                                                                                                                  I've tried to get smoked haddock, but it's difficult to get enough for 5 instead of 200. Maybe I'll try again this year. It's such a wonderful taste.

                                                                                                                                                2. I try to make orange french toast, but sometimes get over-ruled by the family. I use italian bread, sliced up and then soaked in an orange/egg batter overnight, so in the morning I pop it in the oven while we open gifts and it's ready when we're done.

                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: mickeygee

                                                                                                                                                    That's how I always make my french toast now. It's so good!

                                                                                                                                                  2. http://ediblearia.com/2009/12/12/belg...

                                                                                                                                                    O.M.G. good CH people, we're definately making this for Christmas breakfast:
                                                                                                                                                    Belgian Chocolate French Toast with Roasted Bananas and Whipped Cream

                                                                                                                                                    say no more!!

                                                                                                                                                    1 Reply
                                                                                                                                                    1. re: HillJ

                                                                                                                                                      The chocolate french toast was amazing and we made a batch of German styled crepes as well as a lighter choice. Plenty of fresh pears, pineapple and clemmentines, nutella, blackberry jam. Terrific and a super easy prep'd ahead meal.

                                                                                                                                                    2. I always make raised waffles. They're easy because you mix them the night before and leave them to rise until morning. They're served with butter, maple syrup, and either coffee, tea, or milk.

                                                                                                                                                      I kind of like to see the kids' impatient faces as I run the waffle iron. It takes a good long time to make enough, and they're only allowed to open one present before breakfast.

                                                                                                                                                      1. My family always had homemade cinnamon rolls and poppyseed kolaches (well, apricot and cherry kolaches, too, but I only cared about the poppyseed ones). Husband's family always had a sour cream coffee cake from Joy of Cooking. The cinnamon rolls and kolaches are done a day ahead of time, but the coffee cake is best fresh, so it gets baked Christmas morning. It's fast, and makes the house smell fabulous, even if it doesn't taste nearly as good as the pastries from my side of the family. ;-)

                                                                                                                                                        1. Fresh fruit platter
                                                                                                                                                          bagels and cream cheese
                                                                                                                                                          hot chocolate
                                                                                                                                                          the simpler the better:)

                                                                                                                                                          1. I'm starting a new tradition this year, I've just ordered a box of croissants from Williams-Sonoma to be delivered to my in laws house this coming week. Can't wait until Christmas morning!

                                                                                                                                                            3 Replies
                                                                                                                                                            1. re: jnk

                                                                                                                                                              Thanks to all the comments here about these, I just sent a box of these to my parents. It will be the first year we wont be spending Christmas morning together, so I'm hoping this makes the morning a little sweeter for them.

                                                                                                                                                              1. re: rabaja

                                                                                                                                                                my in-laws have them every year and love them. It is a Christmas tradition for them that will not be broken, haha

                                                                                                                                                                1. re: kubasd

                                                                                                                                                                  We continue to have them EVERY Christmas morning. I just ordered a Croissant of the month for three months as a thank you gift. you can't beat them.

                                                                                                                                                            2. My husband grew up eating cream of chipped beef on Christmas morning - We did have it for a few years (not my favorite) until our daughter became a vegetarian and we threw that out the window...I have been making pancakes or French toast since then, but my kids are not crazy about French toast and I would like something easy...this year I want to make sticky buns or cinnamon buns - but I want to make them a day ahead and just bake them on Christmas morning.
                                                                                                                                                              Do I make the recipe - put the buns in the pan and refrigerate? How long do they need to be out of the fridge before baking?

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: kitchenmagician77

                                                                                                                                                                try a monkey bread recipe (what we always called cinnamon buns in our family). Easy to make the night (or longer) before; freeze if it's not the night before, take out in the evening and let rise overnight. I put a recipe way upthread a year or so ago.

                                                                                                                                                              2. My mom always made monkey bread and blended "Orange Julius" on Christmas morning. We'd snack on the monkey bread throughout the morning until the big Christmas meal. Now at our house, the kid-friendly orange julius has turned into mimosas.

                                                                                                                                                                1. The tradition in my family is to have a big Christmas breakfast, not a Christmas dinner. We always have country ham and rolls and breakfast casserole, a Christmas stollen, cinnamon rolls, bacon, garlic and cheese grits, and a fresh fruit salad. The rolls, stollen, and the casserole can be made the day/ night before. The rolls are refrigerator rolls and rise in the fridge. They are wonderful! As i start to get things ready i get the stollen and rolls out for their final rise and then bake!

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. German Pancake and Sage Sausages. Maple syrup, Coffee. Champagne

                                                                                                                                                                    1. I really don't have any traditions; I don't live near my immediate family. No big gift exchanges but I look forward to eating well for Christmas.

                                                                                                                                                                      Breakfast will include a fruit platter, Belgian waffles, scrambled eggs, bacon, and even considering hash browns. Drinks for breakfast include orange juice (not from concentrate) and hot tea.

                                                                                                                                                                      1. Sometimes we have pancakes and bacon at Mom's. Alot of times though since we get up so late (we don't usually make it to bed until 2 or 3AM) and there are so many sweets (pies, cakes, and cookies) from the day before we have that with milk or coffee or juice. Dinner is typically in a few hours after that. :)

                                                                                                                                                                        1. I'll be making Egg Strata Vermont. The recipe is in "Cooking for Company", by Nicole Aloin (a book owned by my friend) and posted on my blog (below the sappy story) http://cookwithcare.blogspot.com/2009...
                                                                                                                                                                          It's a make ahead of time, pop in the oven that morning. With juice (fresh squeezed is nice) and coffee..it's just the begining to a full day of eating!

                                                                                                                                                                          1 Reply
                                                                                                                                                                          1. re: care11

                                                                                                                                                                            Here's the recipe below....

                                                                                                                                                                            Egg Strata Vermont, Cooking for Company

                                                                                                                                                                            1 loaf challah or egg bread
                                                                                                                                                                            1/2 lb thick cut bacon
                                                                                                                                                                            3/4 -1 cup chopped onion
                                                                                                                                                                            4 cups thinly sliced and halved Granny Smith Apples
                                                                                                                                                                            1T Maple syrup
                                                                                                                                                                            5 eggs (we added closer to 8)
                                                                                                                                                                            1 extra egg yolk
                                                                                                                                                                            1 3/4 - 2 cups milk
                                                                                                                                                                            2 cups heavy cream
                                                                                                                                                                            1 t salt
                                                                                                                                                                            1/4 t nutmeg
                                                                                                                                                                            pinch cayenne pepper
                                                                                                                                                                            1 t white pepper
                                                                                                                                                                            8 ounces chevere cheese
                                                                                                                                                                            4 cups grated Vermont white cheddar
                                                                                                                                                                            1/4 cup chopped fresh thyme (or basil) or 3T minced rosemary (we did a combo of mostly thyme and a touch of rosemary)
                                                                                                                                                                            1/4 cup chopped chives
                                                                                                                                                                            1/4 cup grated Parmesan cheese

                                                                                                                                                                            - Butter 3-3.5 quart casserole. Cut bread into 3/4 inch cubes. Toast the bread lightly and set aside.
                                                                                                                                                                            - Sautee bacon over low heat for 3-5 mins, until cooked thru but not crisp. Add onion, apples and maple syrup, sautee 5 mins until onion softens. Remove from heat, drain fat and set aside.
                                                                                                                                                                            - In large bowl combine eggs, egg yolk, milk, cream, salt, nutmeg, cayenne and white pepper and set aside.
                                                                                                                                                                            - Cover bottom of casserole w/one layer of the bread, evenly with half the chevere, cheddar, apple mixture, and herbs. Cover w/remaining bread, cheese, apples and herbs. Sprinkle with the Parmesan cheese.
                                                                                                                                                                            - Pour egg to within one inch the top of the casserole. Let dish rest covered for a few hours or preferably in the fridge overnight.
                                                                                                                                                                            - Preheat oven to 350, bake uncovered 35-40 min (or longer) until bubbling, puffed and knife inserted into center comes out clean.
                                                                                                                                                                            - Let sit for 10 minutes before serving. Serve with coffee

                                                                                                                                                                          2. This year we are NOT cooking Christmas Dinner, we are headed to a friends house, so we are making a nice breakfast... and got the craving from the biscuits and gravy post!

                                                                                                                                                                            I grew up eating sasuage gravy and biscuits so that is what we are making this year with Johnny bread and looking forward to it very much! Come on Christmas!

                                                                                                                                                                            1. I am surprised there is no one that has our family tradition...tourtiere! French Canadian meat pie, served with a chili sauce, or chutney or ketchup for some. Both my wife's family and my family have had this tradition for as long as I can remember.

                                                                                                                                                                              2 Replies
                                                                                                                                                                              1. re: golfer1

                                                                                                                                                                                Have long wanted to try tourtiere! Really wish my son had gone to McGill instead of Queen's :-)

                                                                                                                                                                                We keep it simple here given ginormous blowout Bermuda Christmas dinner, so we have pain au chocolat and Ace bakery cranberry walnut bread that a friend has brought down from Toronto.

                                                                                                                                                                                1. re: Athena

                                                                                                                                                                                  It's DELICIOUS! ...but I never thought of it as a breakfast thing.

                                                                                                                                                                              2. We make Orange Bread. It's a quick bread with candied orange peels. We toast slices of it, slather them with butter and have lots of hot coffee. It's delicious and you still have room for the early Christmas dinner, and your stocking candy.

                                                                                                                                                                                3 Replies
                                                                                                                                                                                1. re: Katgotyourtounge

                                                                                                                                                                                  this sounds divine! i'm going to search for a recipe, but if you have time and don't mind...indulge me!

                                                                                                                                                                                  1. re: lollya

                                                                                                                                                                                    If I may butt in, here is my recipe for an unusual Orange Bread which is a) quick and easy and b) not too sweet as it uses the whole orange thus has the undertone of slight almost- bitterness that orange marmalade has. Process in Cuisinart 2 large eggs, 1/3 cup oil or soft butter, 3/4 cup milk, 1 cup sugar, 1 tsp salt, 3 tsp baking powder, and 1 whole navel orange cut up. When everything looks creamy and smooth add 3 cups flour and pulse briefly to mix in the flour. NOW. You can add any solids you want (cranberries, dates, nuts, raisins) but if you do, keep out 1/2 cup of the flour and flour the solids so they won't sink then add them at the end. Bake for 45-75 minutes depending on what size pan you use. (I line the pans with Cut-Rite wax paper and spray both sides of it with PAM.) I use a Dr Oetker pan that is 12 x 4. After the bread cools, wrap it in foil for 24 hours and it will slice beautifully. This bread makes extraordinary toast.

                                                                                                                                                                                2. I usually make a strata the night before then pop it in the oven when I wake up. Last year I made Smoked Salmon and Potato Casserole from Epicurious - easy to make and incredibly tasty. I am making the same this year.


                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: Divamac

                                                                                                                                                                                    Every year for as long as I remember, we have Kraft foods "Impossible Cheeseburger Pie" though I sub out the ground beef with hot and mild sausage. It's requested year after year. I'm going to try a new french toast recipe that I'm adapting, which will be an overnight stuffed french toast with Grand Marnier made with Panettone bread. I hope it works out! Of course we have the Bloody Mary's along with Donuts and Hot Chocolate for the kids!

                                                                                                                                                                                  2. Fresh country sausage, gravy, and biscuits.

                                                                                                                                                                                    1. Just popped my mexican quiche into the oven. Having that, plus scrapple, sausage, and cinnamon rolls.

                                                                                                                                                                                      1. Comment on reading this thread: Remember the PBS series "Upstairs, Downstairs"? Once after doing a huge Christmas phantasmagoria (cooking, baking, cleaning, fancy table-setting, house decorating) I told a friend "I get to be Lady Marjorie, but first I have to be Mrs Bridges and Ruby and Rose and Daisy and Edward and Hudson". Everything is gorgeous and delicious but by then I am so tired I am half-sick all the rest of the week. So my vote is for "easy", and three cheers for Pillsbury. BTW you can make nice sweet rolls in a couple of minutes using Crescent Rolls, sprinkling them with cinnamon and sugar and raisins, rolling them up, and baking them. Then drizzle them with powdered sugar mixed with water and (this is the IMPORTANT part) some MAPLE EXTRACT. Maple extract is a magic ingredient as it makes everything seem home-baked and gives it a mapley color and taste. Sprinkle with nuts.

                                                                                                                                                                                        1 Reply
                                                                                                                                                                                        1. re: Querencia

                                                                                                                                                                                          I must be Mrs. Bridges on the sauce because we're now working on Mimosas and we haven't even had a real breakfast yet. Using a suggestion I found elsewhere on this site, I made Alton Brown's Overnight Cinnamon Rolls. Good, if a bit sweeter and heavier and more cake-like than I'm used to. I think I'd better get at least a snack on the table before we head next door for Christmas dinner or Christmas Day will be over about 2:30 this afternoon.

                                                                                                                                                                                        2. One more thing: if you are near a Trader Joe's, they sell frozen croissants that you take out of the freezer the night before and leave overnight on the counter on their cookie sheet. When you get up the next morning they have thawed and risen big and puffy.. You just put them in the oven for 20 minutes and they are perfect.

                                                                                                                                                                                          1. TJ croissants, plain & w/chocolate. Also some egg and sausage Pastys.

                                                                                                                                                                                            1. Today we had Trader Joes Stollen (amazing!!) hot chocolate made with cream and grapefruits sprinkled with green sugar and a maraschino cherry (very '50s)

                                                                                                                                                                                              1. Sausage, egg, and cheese casserole-nothing fancy but soooo good!

                                                                                                                                                                                                1. I made individual cranberry, lemon, apple and nut danish for my family.

                                                                                                                                                                                                  1. Homemade "Country Scones" (a recipe that I acquired years ago from who knows where) with butter and raspberry preserves and a big pot of coffee. I'm brewing Trader Joe's "Holiday Blend," but my college aged son has declared that he doesn't like it and can I make regular coffee. ;) The lucky may get a steaming mug of mocha latte instead.

                                                                                                                                                                                                    1. This is a festive and quick breakfast for any fall weekend morning. Serve with crisp, center-cut bacon and a cup of coffee, spiced tea or hot chocolate. It also makes a wonderful surprise breakfast treat for a special neighbor on one of the upcoming holiday weekends.

                                                                                                                                                                                                      Cut side only, toasted English muffin, buttered
                                                                                                                                                                                                      A smear of goat cheese (fresh is much less tangy than aged - your choice)
                                                                                                                                                                                                      Sprinkle with chopped walnuts
                                                                                                                                                                                                      A light sprinkle of dried cranberries
                                                                                                                                                                                                      Top with a spoon of hot (green) pepper jelly

                                                                                                                                                                                                      Perfect blend of tang, sweet and heat with a light crunch.

                                                                                                                                                                                                      1. There are only two of us, and one of the two is picky. So a simple bacon-onion-cheese quiche which I prep the night before, and just assemble in the shell in the morning. With toast and hot chocolate.

                                                                                                                                                                                                        Shortbread and truffles for dessert.

                                                                                                                                                                                                        1. Cinnamon rolls and some kind of egg thing (tortilla/frittata/breakfast pizza). I think I'm going to try the Pioneer Woman cinnamon rolls this year. I generally shy away from her food as being horrendously unhealthy, but somehow I feel okay about it on Christmas morning.

                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                          1. re: jvanderh

                                                                                                                                                                                                            A seasonal resurrection...

                                                                                                                                                                                                            Fresh baked braided fruit bread with sausage pattys, both spicy and regular.

                                                                                                                                                                                                          2. Like some others, we do "monkey bread," made the night before with frozen rolls, and left to rise overnight. It goes in the oven as soon as someone is downstairs, so we can have it with coffee while opening presents. Later in the morning we have a proper breakfast--eggs, or pancakes, or something. Sometimes the breakfast menu is tweaked to employ someone's Christmas present--like the year I got an aebleskiver pan.

                                                                                                                                                                                                            1. Breakfast for my family on ANY holiday morning was baked English muffin French toast served up with lots of softened butter and syrup or blueberry compote; pepperwood bacon and patty sausage;homfries (salsa and sour cream optional), and scrambled eggs in the double boiler. Or, if you were my mother, cold cereal of choice!! unlimited amounts!! Skim milk!! Frozen orange juice!! Wheat toast and margarine, some grape jelly if you like.
                                                                                                                                                                                                              These days I'd get a pretty serious glare from a few people if I served up a holiday morning breakfast like the one described above. I'm more than likely to do a typical Jewish spread: good bagels, homemade schmears of every variety, nova, sable, and a platter of onions, tomatoes and capers. Fresh fruit platter. Chopped liver;bialys, some good mustard. Name your poison, but usually mimosas or gin fizzes; champagne always. Hot coffee: Major Dickason's blend or Fogbuster.

                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                              1. re: mamachef

                                                                                                                                                                                                                Care to share where you get "good" bagels and bialys? I bring them back from NYC but can't afford to order from H&H cause it would cost $85-90 for 2 dozen!!!

                                                                                                                                                                                                                1. re: c oliver

                                                                                                                                                                                                                  Gaaaaaaaahhhhhhhh. That is just completely prohibitive and ridiculous. On the odd year when NY relatives don't fly in with a load of bagels (preferably Murray's), I go over the bridge to the bakery of the Bagel Shop downtown on 4th street in San Rafael at 3 a.m. and pick them up from my friend Jaime, a great guy I've worked with in many places. He's also been known to throw in a batch of "flats" for niceness, and he makes the bialys special.I know, covert bagel opps. And even though the Murrays are day-old by the time we get them, they beat anything I can get here, even Jaime's, to hell. But, I can taste the love in Jaime's.

                                                                                                                                                                                                                  1. re: mamachef

                                                                                                                                                                                                                    We're doing a house exchange in Sonoma over Christmas but I'm not driving to SR at 3am. No matter how much Jaime love I may miss!

                                                                                                                                                                                                                    1. re: c oliver

                                                                                                                                                                                                                      I know. It's a completely ridiculous mission, but I take a late afternoon nap, and I actually like driving at that empty-road, world-is-sleeping time of night -er, morning. It takes a grand total of an hour fifteen, I pay for the bagels and tip my man well, and go home and snuggle back into bed, smelling fresh bagels and onions. Several hours later, it seems like a good dream in a distant kind of way.
                                                                                                                                                                                                                      All my prose aside, I wouldn't trade a house trade in Sonoma for all the bagels in the Bronx. Enjoy your holiday, luckybum.

                                                                                                                                                                                                              2. I was in PHX for the weekend and my dear friend made a quiche with tomt's, goat cheese and arugula with a store bought crust that was out of this world good.
                                                                                                                                                                                                                I think I'll make that with soy sausages for me, bacon for the rest of the gang, fresh fruit along with Veuve Clicquot, coffee, and bloodys..

                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                1. re: Beach Chick

                                                                                                                                                                                                                  I love a strata made with carmelized sweet onions, asparagus, thyme, gruyere, and sauteed mushrooms finished with dry sherry.

                                                                                                                                                                                                                  1. re: sandylc

                                                                                                                                                                                                                    That sounds fantastic! Fresh or frozen asparagus?

                                                                                                                                                                                                                2. Kielbasa with lots of horseradish, hard-boiled eggs, and some kind of rich yeasty bread with nuts and whatever. Same as Easter!

                                                                                                                                                                                                                  1. my family is vegetarian aside my brother and i but come xmas morning i always make scrambled eggs and bacon on some type of bread (english muffins, croissants, etc) and fruit for breakfast....dad and grandma have tea and the bread. xmas is the only day of the year i cook bacon in the house - the rest of the "non-vegetarian" food i prepare is pretty strictly on the grill.
                                                                                                                                                                                                                    the family all comes over in the afternoon for dinner.

                                                                                                                                                                                                                    1. I get up early and make cinnamon rolls. I use rapid rise yeast and put them in front of the fireplace to proof.
                                                                                                                                                                                                                      After buns and coffee or hot chocolate the whole family gets involved in the process.
                                                                                                                                                                                                                      We follow up with eggs benedict using both the traditional canadian bacon or ham and smoked salmon with avocado.
                                                                                                                                                                                                                      Sometimes we even go all out and have grilled grapefruit halves.

                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                      1. re: mother chow

                                                                                                                                                                                                                        Sounds like a great breakfast. Instead of getting up early, you could make the cinnamon rolls the night before (or even earlier) and do the rise in the refrigerator overnight. Then, take out first thing in the morning and bake after it's sat at room temp half an hour or so.

                                                                                                                                                                                                                        1. re: mother chow

                                                                                                                                                                                                                          ALthough I am not usually a big food network fan, Alton Brown's Overnight Cinnamon roll recipe lets you make them early. You just have to let them rise in the AM for a bit and throw them in the oven.

                                                                                                                                                                                                                        2. There's so much food ahead in the rest of the day that breakfast is usually lighter than normal. Maybe just a slice of bread.

                                                                                                                                                                                                                          1. I love having a big Christmas breakfast brunch on Christmas morning but my family hasn't really implemented a traditional meal yet possibly due to allergies in the family so we are limited on what the family as a whole can eat. I was thinking as I was reading through all these lovely traditions that a Christmas morning (or afternoon) tea might be a fun tradition for my family though. Perhaps I shall plan one this Christmas and see how the kids like it.

                                                                                                                                                                                                                            1. We don't do Christmas dinner on Christmas day. My mom is Costa Rican and Latins celebrate on Christmas Eve night.
                                                                                                                                                                                                                              We do a brunch Christmas morning though, with a mix of my parents' two cultures (my Dad is southern.) This is our menu:
                                                                                                                                                                                                                              Huevos Rancheros (Eggs and with a cooked tomato salsa) corn tortillas, monterey/cheddar cheese, biscuits, grits, bacon and home fries, cooked with onions, garlic and red and green bell pepper. Served up with coffee and orange juice (and sometimes mimosas). My mom usually makes a wonderful fresh fruit salad. We have this lovely feast and afterward the kids in the family get to open their gifts from Santa :)


                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                              1. re: TropiChef

                                                                                                                                                                                                                                I'm so glad you're out there! We also do a big Xmas Eve dinner at my ex-husband's house (not Latin, but a real Dickens feast with goose and all the trimmings). Christmas brunch is my show, as I spent most of my life in Latin America, and I do the Huevos Rancheros thing with my homemade tortillas, salsa, and an array of garnishes - sliced avocadoes, homemade cheeses, etc., and a fruit platter with papaya, pineapple, mango, and coconut. After divorce, Christmas can be such a difficult thing - I made it my own this way, and everyone loves it, even the ex!

                                                                                                                                                                                                                                1. re: TropiChef

                                                                                                                                                                                                                                  We do similar! Cinnamon rolls and sausage for an early breakfast (after gifts with the kids), then tamales, huevos rancheros, rice and beans for a late brunch when the rest of the family arrives.

                                                                                                                                                                                                                                  1. My husband's and my favorite Christmas breakfast is lox and bagels. We're very ecumenical. :-) If we don't have that, we do Eggs Benedict.

                                                                                                                                                                                                                                    But when we used to be cantors at our parish and had to lead the singing at 7 and 8am Masses, we would go to a local Chinese restaurant the night before to get Hot and Sour soup and have that to open up the sinuses early in the morning. We did that 2 years in a row. We had such a nice time in our jammies eating hot and sour soup that we were almost late for Mass! :-)

                                                                                                                                                                                                                                    1. We do bagels, lox, and spreads, too. I don't want to be in the kitchen while everyone is opening gifts. Everyone here had great ideas for prepping/precooking the night before, but honestly, we're usually too busy running around on Christmas Eve. Or else, we're jammed with company.
                                                                                                                                                                                                                                      So for breakfast, I usually serve right in the living room. We make a fire, put on some Christmas music and graze as we go.

                                                                                                                                                                                                                                      1. Oven Cheese Fondue

                                                                                                                                                                                                                                        10 slices good bread (such as Pane Bello from the Bakehouse), crusts removed

                                                                                                                                                                                                                                        6 large eggs

                                                                                                                                                                                                                                        1 cup dry Riesling *

                                                                                                                                                                                                                                        2 cups whipping cream

                                                                                                                                                                                                                                        2 tablespoons minced parsley

                                                                                                                                                                                                                                        1 teaspoon kosher salt

                                                                                                                                                                                                                                        1 teaspoon dry mustard

                                                                                                                                                                                                                                        2 cups grated Gruyere cheese

                                                                                                                                                                                                                                        1 teaspoon kosher salt

                                                                                                                                                                                                                                        Cut bread into 1-inch cubes. In a large bowl, beat the eggs, then beat in wine, cream, parsley, salt and mustard. Stir in bread and cheese. Pour into ungreased 11 1/2- by 7 1/2- by 1 1/2-inch baking dish. Cover and refrigerate overnight.

                                                                                                                                                                                                                                        Remove from refrigerator one hour before baking. Preheat oven to 350 degrees. Uncover casserole and bake one hour.

                                                                                                                                                                                                                                        Serves eight.

                                                                                                                                                                                                                                        * This is not the time to skimp on the wine. I usually use a dry Alsatian Riesling, but there are some good domestic alternatives.

                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                        1. re: pikawicca

                                                                                                                                                                                                                                          This sounds delicious - totally stealing it. Thank you for posting!

                                                                                                                                                                                                                                          1. re: pikawicca

                                                                                                                                                                                                                                            Could I assemble this 24 hours ahead?

                                                                                                                                                                                                                                            1. re: c oliver

                                                                                                                                                                                                                                              Yes. (If you can get your hands on a loaf of good SF sourdough, it's even better.)

                                                                                                                                                                                                                                              1. re: pikawicca

                                                                                                                                                                                                                                                Ah, good idea. #1 daughter and SIL will be spending the night with us after our holiday dinner. Seems like a nice breakfast. (They eat alot, but spend all the calories in outdoor activities so "serves 8" doesn't sound like all that much.)

                                                                                                                                                                                                                                                1. re: c oliver

                                                                                                                                                                                                                                                  If you're hungry, "serves 4" is more realistic. Have a very merry, Cath!

                                                                                                                                                                                                                                          2. great thread; love hearing about what everyone else serves fir Christmas breakfast:) We have always had fresh fruit and juices,bagels and cream cheese, croissants and jam, hot chocolate and coffee. A little later comes Baked Brie in pastry and shrimp cocktail and veggie platter. Dinner is late afternoon and has typically been french onion soup, green salad, standing rib roast, mashed potatoes and carrots. Dessert has usually been chocolate mousse or cheesecake. This year I am really making an effort to lighten up, so we will keep the fruit and juice, probably have either the bagels or croissants (not both!), skip the baked Brie, keep the shrimp cocktail and veggies, and switch to a lighter soup, (maybe butternut squash, or tomato bisque) , keep the salad, and switch rib roast for turkey., and add a couple of vegetable sides. Also, I'm thinking about a beautiful gingerbread trifle that I saw in either Cooking Light or the holiday Weight Watcher's magazine for dessert.

                                                                                                                                                                                                                                            1. Always, always, this Swedish almond-paste Christmas bread, the recipe for which was given to my mother ages ago. It seems to not exist on the Internet. It's called Saffron Brod, and it can fix anything. I would love to share it here and give someone else the joy of eating it.

                                                                                                                                                                                                                                              > INGREDIENTS:

                                                                                                                                                                                                                                              1 ¼ cups milk
                                                                                                                                                                                                                                              ½ cup sugar
                                                                                                                                                                                                                                              1 ½ tsp salt
                                                                                                                                                                                                                                              1/8 tsp saffron threads
                                                                                                                                                                                                                                              2 packages yeast
                                                                                                                                                                                                                                              ½ cup warm water
                                                                                                                                                                                                                                              5 cups white flour (will be divided)
                                                                                                                                                                                                                                              ½ cup melted butter
                                                                                                                                                                                                                                              1 lightly beaten egg

                                                                                                                                                                                                                                              2/3 cup sugar
                                                                                                                                                                                                                                              1/3 cup white flour
                                                                                                                                                                                                                                              1/3 cup butter, slightly softened
                                                                                                                                                                                                                                              1/2 cup almond paste (not marzipan, which is sweeter)
                                                                                                                                                                                                                                              1 egg
                                                                                                                                                                                                                                              1 egg yolk (reserve white)

                                                                                                                                                                                                                                              > Directions: Scald the milk and pour it into a bowl. Add sugar, salt, and
                                                                                                                                                                                                                                              > saffron and stir.

                                                                                                                                                                                                                                              > Mix yeast and ½ cup warm water and wait till it foams up.

                                                                                                                                                                                                                                              > When milk mixture is lukewarm, stir in yeast, then add 3 cups of the
                                                                                                                                                                                                                                              > flour and mix to make a smooth batter. Let stand 20 minutes. Then add egg
                                                                                                                                                                                                                                              > and melted butter. Add approximately 2 cups more of flour (note that
                                                                                                                                                                                                                                              > dough should be slightly sticky—be careful not to add too much flour)
                                                                                                                                                                                                                                              > and knead till dough is smooth and elastic. Place in a greased bowl and
                                                                                                                                                                                                                                              > allow to rise in a warm place till double (45 minutes to an hour).

                                                                                                                                                                                                                                              > To make filling, mix all ingedients together till mixture resembles
                                                                                                                                                                                                                                              > coarse crumbs. Reserve ½ cup. Mix 1 egg and 1 egg yolk into the rest.

                                                                                                                                                                                                                                              > After dough has risen, punch it down and divide it into 4 parts. Roll 1
                                                                                                                                                                                                                                              > part into a 15" x 9" rectangle. Spread with approx. 1/3 scant cup of
                                                                                                                                                                                                                                              > filling (use the part with the eggs mixed in). Roll up into a jellyroll
                                                                                                                                                                                                                                              > shape and seal carefully, using your fingers to pinch the dough together
                                                                                                                                                                                                                                              > along the seams and at both ends. Repeat for remaining 3 parts.

                                                                                                                                                                                                                                              > Place 1 roll onto a greased baking sheet in an S shape. Place another
                                                                                                                                                                                                                                              > roll over it in a backwards S shape (this very vaguely resembles a
                                                                                                                                                                                                                                              > swastika—sorry, don't know how else to explain it). Repeat with second
                                                                                                                                                                                                                                              > baking sheet and second 2 rolls. Brush breads with reserved egg white
                                                                                                                                                                                                                                              > thinned with 1 tsp water. Take reserved topping and sprinkle on in small
                                                                                                                                                                                                                                              > clumps, adhering it gently to the surface of the dough. Let rise till
                                                                                                                                                                                                                                              > double. Bake in 325 degree oven for approximately 40-45 minutes, watching
                                                                                                                                                                                                                                              > carefully for overbrowning.

                                                                                                                                                                                                                                              1. Cinnamon rolls, bacon and bloody marys. I still have little ones so I make the rolls the night before Christmas and just pop them in the oven Christmas morning.

                                                                                                                                                                                                                                                1. I'm serving a large dinner later that day, so this is what we'll have preparty in the am.

                                                                                                                                                                                                                                                  Bloody Marys
                                                                                                                                                                                                                                                  Biscuits and Gravy
                                                                                                                                                                                                                                                  Soft scrambled eggs with cream cheese & chives
                                                                                                                                                                                                                                                  thick peppered bacon

                                                                                                                                                                                                                                                  1. We usually eat Christmas dinner around 4pm so breakfast and lunch tend to blur together, especially since my father will be up at 5am and my brother will sleep till noon or later. My mother asked me to make a quiche for "lunch" this year, which I"ll probably have ready around 11am. It's based on a recipe she found in a magazine years ago and involves sausage, dried cranberries, diced apples and gruyere. Big hit with the fam and has a nice holiday feel with the cranberries.

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                                                                                                                                                                                                                                                    1. I usually make Land Of Nod Cinnamon Buns and substitute pecans for raisins. I am seriously considering adding brown sugar bacon that someone talked about in another thread. We also have coffee and OJ.


                                                                                                                                                                                                                                                      I have considered making donut muffins this year instead, but the cinnamon buns are a tradition round here, so I would feel bad switching it.

                                                                                                                                                                                                                                                      1. I make crab benedict- Yumm- I would like some right now!

                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: Maggieaw

                                                                                                                                                                                                                                                          oh now why'd you go and start that.
                                                                                                                                                                                                                                                          I love crab benedict!!! so ironinc, I was just looking at recipes and saw one for deviled crab. I love deviled crab, or better yet a cajun take on deviled crab benedict that I'd had at a restaurant once. In fact its memory was causing me to look through my stash of handwritten recipes. Gosh thinking about it, I might be changing what's for breakfast Christmas Day morning.... I might as well play tribute to New Orleans! A little jazz, a nice mimosa, a tray of beignets... good chicory coffee with lots of milk...cajun crab benedict. with brabant potatoes and lots of hollandaise...brunch! LOL!

                                                                                                                                                                                                                                                        2. We used to do Eggs B - with crab if the weather gods were happy with us that year - fresh fruit, mimosas, good coffee. But life happened and suddenly it was just the two of us for breakfast before joining the family for a late afternoon dinner. We've done the light coffee cake and mimosas days but this year I'm thinking about pizza I've seen some with eggs atop and it looks like fun. So having never made this before, I'm thinking maybe pizza with proscuitto, eggs, mozzerella including some fresh, and maybe some greens Not sure about tomatoes, sauce or other cheeses. If anyone has ideas/experience in this direction - I'd love to hear it.

                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                          1. re: AlaskaChick

                                                                                                                                                                                                                                                            I lived in Italy one summer and the pizza place we used to frequent did a quattro stagione pizza where they cracked an egg in the center just a couple of minutes before the pizza was done baking. The white would set but the yolk stayed runny - I always split it with a friend who liked the yolk but hated the white - I hate runny yolk so we were a perfect match! Anyway, I thought it was totally weird when they first brought it out to us but it really worked well.

                                                                                                                                                                                                                                                            1. re: AlaskaChick

                                                                                                                                                                                                                                                              We do a breakfast pizza--though not for Christmas--w/prosciutto or pancetta, creme fraiche and grated gruyere, chives, eggs, and arugula. It's delicious.

                                                                                                                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                                                                                                                thanks for the ideas...I think the creme fraiche sounds like a good idea.

                                                                                                                                                                                                                                                            2. Let's hear it for a frittata using leftovers from 'la cena di vigilia di Natale' on which you dined night before. Use anything including some of the seafood from your 7 fishes dinner. Oh, your ancestors were not Italian, no matter, make a frittata anyway.

                                                                                                                                                                                                                                                              BTW, my ancestors were not Italian either.

                                                                                                                                                                                                                                                              1. Tradition in my family is country ham, scrambled eggs, baked cheese grits, biscuits, various jams and preserves, fruit salad (usually ambrosia). Not make ahead, but darn good.

                                                                                                                                                                                                                                                                Yes, I'm from the South.

                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                1. re: Leepa

                                                                                                                                                                                                                                                                  Well, it doesn't get any better than that.

                                                                                                                                                                                                                                                                2. We do brunch at 10:00 and everyone comes over. 2 quiches one veggie usually spinach and feta and one with meat that varies year to year. Mini bagels with cream cheese and smoked salmon with all the accoutrements (onions,capers etc) and orange cranberry scones. Coffee and bloody marys. I made the scones yesterday and froze them I will bake them off at the last minute the quiches I make the day before and reheat in the microwave (it really works crust stays fine) I also set up the salmon platter the day before and make the bloody marys. I bake the scones, toast the bagels and make coffee the day of. Works great.

                                                                                                                                                                                                                                                                  1. The year this recipe for Banana Pancakes with Caramel-Banana Syrup appeared in Bon Appetit, it became our new Christmas morning tradition.


                                                                                                                                                                                                                                                                    1. I have a freezer full of blueberries so am going to make this.


                                                                                                                                                                                                                                                                      I get tweets from Luci and she finds some good recipes.

                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                      1. re: Johnny West

                                                                                                                                                                                                                                                                        That looks good! I've been wanting to try this next spring with fresh blueberries


                                                                                                                                                                                                                                                                      2. It's almost always bagels, cream cheese, capers, chopped red onion, and smoked salmon or lox (a holiday tradition we started years ago when we were in a motel in Sonoma and I had no dinner prep to worry about: we filled the room's little fridge with provisions from Dean & Deluca and a couple of bottles of sparkling wine and woke up Christmas morning and had a lazy breakfast "picnic" in front of the fireplace and pronounced it our favorite Christmas morning ever).
                                                                                                                                                                                                                                                                        There are always mimosas along with the coffee on holiday mornings. If company's in the house I usually heat up a coffee cake or sweet rolls, too, and maybe fix a fruit salad, to go along with the bagels.

                                                                                                                                                                                                                                                                        1. In my house it's almost always cinnamon rolls (Grands, naturally) and sausage balls (spicy sausage mixed with bisquick and cheese and baked in balls) and a Diet Coke for everyone. Not exactly gourmet, but it's delicious and I can't wait for it again this year!

                                                                                                                                                                                                                                                                          1. My family tradition--and what I've continued to serve for Christmas breakfast after my mom passed away--consists of:

                                                                                                                                                                                                                                                                            - Oyster Stew
                                                                                                                                                                                                                                                                            - Pork Tenderloin
                                                                                                                                                                                                                                                                            - Sweet Rolls
                                                                                                                                                                                                                                                                            - OJ

                                                                                                                                                                                                                                                                            It's that meal every year, and I freakin' love it.

                                                                                                                                                                                                                                                                            1. In the Caribbean where I'm from we have ham and pastelles (spanish meat pies in cornmeal -steamed in banana leaves) -I'm struggling with what to do now that I live here and haven't made any pastelles. I was deciding between monkey bread and cinnamon rolls though!

                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                              1. re: DebinD

                                                                                                                                                                                                                                                                                I think I can smell the pastelles steaming! ...oh, wait, that is pie crust cooking. Still, they sound delicious.

                                                                                                                                                                                                                                                                              2. Baked French Toast with cream cheese,crushed pineapple and ham.....you make it the night before and bake it morning of. My family won't even consider another breakfast. I found the recipe like 15 years ago in the Chicago Tribune Magazine.

                                                                                                                                                                                                                                                                                1. Very traditional for us. Scrambled eggs, bacon, my sister's homemade scones with Devonshire cream and jam, croissant, my DH's cinnamon bread, and grapefruit to cut all that richness!

                                                                                                                                                                                                                                                                                  1. Egg nog + cognac, toast! But this year it'll be panettone instead of toast. And not much else until dinner...

                                                                                                                                                                                                                                                                                    1. We do a big Irish fry... Eggs, tomato, potatoes, black and white pudding, fried bread, rashards, soda bread, marmalade, tea, sausage.

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                                                                                                                                                                                                                                                                                      1. I don't know! But, this Christmas morning, I made cheddar cheese omelets and pumpernickle toast. Yum!

                                                                                                                                                                                                                                                                                        1. Fresh squeezed OJ and Clementine Juice w Champagne, Sweet-Hot Roast Pepper and Onion Frittata w Parmesan Cheese. Cranberry-Orange Scones w clotted cream and piping hot coffee.

                                                                                                                                                                                                                                                                                          1. I'm a little late to the party but thought I'd throw in my 2 cents' worth as well. Our Christmas morning breakfast is ALWAYS baked apples that I put in the crockpot before going to bed on Christmas Eve and then some version of a strata, either with bread cubes or hash browns as the base. The apples taste so good and the house smells so nice when you get up - all cinnamony and appley. They're super easy to make - core the apples but not all the way through, and then fill the hole with a mixture of sugar, cinnamon and raisins. Top each apple with a pat of butter that you sort of push into the core, and then sprinkle with more cinnamon. Add a little lemon juice and water to the crockpot, just enough to cover the bottom of the crock. Cover and bake all night long. You can eat them just as they are or serve them with a little heavy cream. For all these years I've used granny smith apples and then this year I tried a different kind. I think it was a braeburn or pink lady - one of the rosier, hard pinkish apples. It was better than the granny smith I've used all these years!

                                                                                                                                                                                                                                                                                            1. When I was young, Christmas breakfast consisted of bread and/or rolls, cold cuts, cheese, butter and jam. Very European, don't ya know! ;o) We always had tea, even us little ones, and no one drank any coffee.

                                                                                                                                                                                                                                                                                              In my teens, the routine of sitting down for breakfast together on Christmas morning didn't happen because a lot of us worked in the service and hospitality industries. This meant an early shift at the hotel front desk, instead of basking in the warmth of family love. Oh well. I usually just ate cereal and packed some turkey leftovers for lunch.

                                                                                                                                                                                                                                                                                              Now, Christmas breakfast is usually eggs and bacon, fruit, cheese, bread and butter, and a pot each of tea and coffee. However, now it's just me and my husband, and this is pretty much our regular Sunday breakfast menu while we chill and watch Coronation Street.

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                                                                                                                                                                                                                                                                                              1. re: Grapefloat

                                                                                                                                                                                                                                                                                                I am all but gobsmacked to hear Corrie mentioned on a mainly American board.

                                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                                  You shouldn't be. This was a favorite show of many American military families when I lived in England in the mid '60's. We found it a bit shocking, but wildly amusing. Nothing like that on U.S. TV!

                                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                                    I was born and raised in Toronto with an older, anglophile sister. It's a wildly popular show on the CBC here.

                                                                                                                                                                                                                                                                                                2. We have a Taiwanese breakfast: a big pot of rice porridge made with the stock from the turkey carcass. Shared dishes on the table include cold turkey meat drizzled with chili sesame oil, cucumbers pickled in soy sauce, fried eggs, pork floss, and canned roasted eel. To drink there's sweet soy milk.

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                                                                                                                                                                                                                                                                                                  1. re: RealMenJulienne

                                                                                                                                                                                                                                                                                                    My sister makes Swedish cardamom coffee bread for gifts, and we have slices of that toasted and buttered with coffee while opening gifts; then cheesy scrambled eggs, fruit salad, bacon, and more coffee bread along with whatever other baked goods we've received as gifts.

                                                                                                                                                                                                                                                                                                    1. re: RealMenJulienne

                                                                                                                                                                                                                                                                                                      I love eel! It is loaded ith small bones though and I think the idea of it turns people off. It shouldn't though because it is delicious. We always ate it lightly floured and fried as part of our 7 Fishes Feast!

                                                                                                                                                                                                                                                                                                    2. Brie stuffed french toast with caramelized bananas and walnuts. OMG. Delicious and WAY over the top.

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                                                                                                                                                                                                                                                                                                      1. re: bereccca

                                                                                                                                                                                                                                                                                                        Wowza. Is there a recipe you can point me to for that wonderfulness?

                                                                                                                                                                                                                                                                                                        I'm doing this Paula Deen make-ahead baked French toast casserole again - although we never eat it with maple syrup b/c it's just so.damn.sweet as it is.


                                                                                                                                                                                                                                                                                                      2. Our family tradition is that DAD cooked breakfast for us on Christmas morning, and he made baked (shirred) eggs. He did them in indivudual ramekins; melted butter, crack in an egg into the hot butter, add a bit of cream, maybe cheese, s & p, and bake until cream and white is set and yolk still soft. Baked bacon, and sweet rolls and milky coffee. Thanks Dad!

                                                                                                                                                                                                                                                                                                        Now that there are more of us, we do the baked eggs in a big 9x 13 casserole, but basically the same. Sometimes, I help Dad, and then I can't leave well enough alone and make 'christmas eggs' by putting in a thin layer of pureed roasted red peppers, and drizzle a little pesto on top before baking. Voila - red and green Christmas eggs! If we do those, I like sausage rather than bacon.

                                                                                                                                                                                                                                                                                                        We allways had dinner later on, and went out between breakfast/gifts, and starting dinner prep and took a walk on the beach in Edmonds, WA where the folks live. Amazing how many times we had sunshine on Christmas day!

                                                                                                                                                                                                                                                                                                        1. Here's the recipe for a prep-ahead Christmas Morning Frittata that I've been making over the holidays for years now. Very adaptable as you can switch out the cheese and veggies for your faves and still count on great reviews:


                                                                                                                                                                                                                                                                                                          1. Baked baby back ribs with biscuits & gravy. (I get up and put the ribs in the oven about 5:00 a.m.) Serve with Bloody Mary's and lots of napkins.

                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                            1. This year it'll be leftover tamales and frijoles a la charra from Christmas eve and I can't imagine a better breakfast. I look forward to the tamales every year more than anything else my family eats around Christmas time.

                                                                                                                                                                                                                                                                                                              In past years, I've cooked many a standing rib roast feast and while it's delicious, it's a lot of food and quite a heavy meal on the heels of the Christmas eve tamal feast. So this year, we're just having more tamales on Christmas morning and will graze on cheese, boiled shrimp, pate, pickled and marinated vegetables and the like for the rest of the day - in our pajamas.

                                                                                                                                                                                                                                                                                                              1. This year we will be having a few people over for Breakfast...

                                                                                                                                                                                                                                                                                                                Traditional Bermuda Cod Fish and Potatoes
                                                                                                                                                                                                                                                                                                                Pecan Waffles with whipped maple butter
                                                                                                                                                                                                                                                                                                                Applewood Smoked Slab Bacon and Applewood Smoked "Maple"Bacon
                                                                                                                                                                                                                                                                                                                Homemade Biscuits
                                                                                                                                                                                                                                                                                                                Mimosas and Spicy Bloody Mary's

                                                                                                                                                                                                                                                                                                                1. We always have oyster stew, scrambled eggs, bacon, and blueberry pancakes. The oyster stew is my brother-in-law's family tradition and he stands at the stove stirring that while I am at the island mixing up the pancakes using the blueberries I picked last summer and froze. My son or daughter scrambles the eggs and the others tend to the orange juice, etc. This year, though, my sister wants to do Bloody Mary's and so I will use the Bon Appetit recipe for that. I'm thinking of doing a sausage/egg casserole rather than scrams. Because we are always so late eating and people are hungry earlier, my sister is going to make a coffee cake from my aunt's recipe for us to eat before Christmas present opening. My son will bring fresh eggnog from the local dairy in his town.
                                                                                                                                                                                                                                                                                                                  I love Christmas breakfast.

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                                                                                                                                                                                                                                                                                                                  1. re: kayandallie

                                                                                                                                                                                                                                                                                                                    Ahh, Christmas morning...as we walk bleary eyed half asleep from the excesses of late night merry making and revelry the night before, here in NJ we encounter...antipasto! Secret antipasto, to be exact. Traditionally prepared the day before as our Xmas Day first course by my father growing up, alas after his passing, mon oncle kindly took over the responsibility. Sadly, he changed the ingredients, adding roast beef and sacriledge! Out of season tomatoes, yuck! So secretly, I began preparing my own traditional CORRECT antipasto. Lettuce as a base, prosciutto di parma, dilusso genoa salami, boiled ham, stinky cheese, fresh mozz, homemade roasted peppers, black olives, gardinera salad, marinated artichoke hearts and hard boiled egg quarters. So one Christmas morning whilst my immed familywas happily consuming our real antipasto, killing time before it was time to travel to my brother's home and pretend to enjoy the fake one, my sister and her family shows up unexpectedly. The jig is up. So the following year they are invited with strict orders not to speak of the secret delight. The next year my younger brother shows up, now we are expanding even more, so we must pull out the baccalo salad also. Alas my other brother overhears my niece speaking of the secret antipasto and now they must also ome over for the true antipasto. So we also bring out the fried shrimp and shrimp scampi and linguine with red clam sauce, all left over from the Eve. Finally, it became too much and I was afraid my uncle is curious as to why no one is eating the fake antipasto, so I lied to my bros and told them there is no antipasto this year. My sister and I will once again savor its deliciousness in secret. I cannot wait!

                                                                                                                                                                                                                                                                                                                  2. I would LOVE to make "make-ahead" cinnamon rolls....but DH LOVES Cinnabon (lol) so I don't think I could ever make any good enough....I'm thinking about making a simple coffee cake for the two of us.

                                                                                                                                                                                                                                                                                                                    1. My MIL makes sausage, cheese and egg casserole - absolutely delicious, I'd never had anything like it before I started dating my husband. So we still have that - circumstances are such that we always visit or are living with his folks in all the years we've been married.

                                                                                                                                                                                                                                                                                                                      Also gross cinnamon rolls - you know, Pillsbury/Grand's/whatever. We made our own one year and they were wonderful - but hubby's younger brother likes the more 'fake' tasting stuff, that's where his palate is at, so we're back to premade. I'll have to make my own from scratch sometimes.

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                                                                                                                                                                                                                                                                                                                      1. re: JReichert

                                                                                                                                                                                                                                                                                                                        Lot's of great ideas. We've stuck to a long time tradition of Beignets and lots of hot chocolate, coffee and tea. This works for us as we usually have an early Christmas dinner.

                                                                                                                                                                                                                                                                                                                      2. Eggs Benedict
                                                                                                                                                                                                                                                                                                                        Only took 15 minutes with no night before preparation necessary.

                                                                                                                                                                                                                                                                                                                        1. We had homemade breakfast sausage, brown sugar bacon, freshly squeezed OJ with prosecco, potatoes fried in duck fat, and homemade yeasted Alligator Coffeecake with a recipe from the defunct Roselyn Bakery (from Indianapolis). While cooking, I had a slice of baguette with some rustic pate leftover from Christmas eve.

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                                                                                                                                                                                                                                                                                                                          1. My go-to Christmas brunch recipe is caramelized red onion and canadian bacon strata