Breakfast (brunch, if we’re being specific) is hands down my favorite meal of the day – and Christmas morning is no exception! Growing up, we had a tradition of having apple and cherry Pillsbury turnovers for breakfast on December 25. This year, since it will be the first year in our new home on Christmas morning, I’ve been feeling a little inspired to try something new to kick off Christmas day.
My question then was, do I stick with pastries and something sweet? Or should I bake something that has a little more substance to it, especially since LJ and I love a big breakfast full of bacon, eggs, and toast.
I still haven’t decided exactly what I’m going to make yet (let’s be honest, I probably won’t decide until the night before), but I’ve rounded up my top 5 potential recipes for you today! I’ve included something for every taste – sweet, savory, and hearty – as well as something a little stronger. Because, let’s face it, no Christmas morning is really complete without a mimosa. Or, you know, a pitcher. No judgement here.
For the festive sweet tooth: Candy Cane Breakfast Pastry
Not only is this super cute, I love that it’s a fun, new twist on my family’s traditional breakfast.
Not to mention, the recipe is easy to make and would be a hit with little ones!
Candy Cane Crescent Roll
- 2 packages refrigerated crescent rolls
- 1 8 oz cream cheese softened
- 1 egg
- 1/3 cup sugar
- 1 can cherry pie filling
- 1/2 cup powdered sugar
- 1 1/2 tbsp milk
Preheat oven to 350 degrees.
On a cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping. Lightly press triangles together to seal.
In a mixing bowl, beat together cream cheese and sugar, add egg; beat until smooth.
Using a teaspoon, spoon cream cheese filling onto the larger part of each triangle; leaving around 1/2 on inch from the edges. You will have extra cheese left.
Add teaspoons of cherry filling over the top of the cream cheese.
Fold tops of triangles towards the base end of each triangle and press lightly to seal. Using the extra croissant roll dough, cut the triangle ends off of 2 rolls to fill in extra spaces at the top of the candy cane as necessary.
Bake for around 15 minutes or until top of pastry is golden brown.
Allow to cool before adding glaze.
Beat together powdered sugar and milk until smooth. May add an additional 1/2 Tbsp. of milk if too thick. Using a teaspoon, drizzle glaze over crescent tops of candy cane.
For the one who likes to make things ahead: Crockpot Cinnamon Roll Casserole
If you know me, you know I LOVE my crockpot. (Maybe a little more than I should admit.)
There’s just something to be said about a recipe you can set and forget, okay??
Crock Pot Cinnamon Roll Casserole
- 2 12 oz tubes of cinnamon rolls cut into quarters
- 4 eggs
- 1/2 cup whipping cream
- 3 tbsp maple syrup
- 2 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Spray your 6-quart crock with cooking spray. (I use slow cooker liners!)
Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker completely. (Reserve icing packets)
Beat eggs, cream, maple syrup, vanilla and spices until blended well.
Pour evenly over the rolls in the slow cooker.
Place remaining roll pieces on top and spoon one packet of icing evenly over rolls.
Cover and cook on low for 2½ to 3 hours or until sides are golden and rolls are set.
Drizzle remaining icing over top and serve warm.
For the King of breakfast: Cheesy Potato Breakfast Casserole
This casserole would be perfectly balanced out with a side of fresh fruit, since it’s a bit on the heavier side. I also love that this blends together our normal Sunday breakfast into one dish!
Cheesy Potato Breakfast Bake
- 1 lb mild Italian sausage cooked
- 1 yellow onion chopped, sauteed in sausage grease
- 7 eggs
- 1/2 cup milk
- 1 20 oz bag frozen diced hashbrowns
- 8 oz brick mild cheddar cheese grated
- Salt and Pepper to taste
Preheat oven to 350°F. Spray medium casserole dish (we used 9 x 13) with non-stick spray. Set aside.
Brown sausage and saute onions.
In a large mixing bowl, combine all ingredients, including sausage and onions. Pour into prepared casserole dish. Reserve roughly one cup of the cheese for topping.
Bake for 35 minutes. Remove from oven and top with reserved cheese. Return to oven for 8 minutes.
Allow casserole to rest for 15-20 minutes. Serve and enjoy!
For the herbivores at the table: Hearty Vegan Breakfast Quesadilla
This one is for the vegetarians and vegans out there – props to y’all.
I love bacon way too much to ever be able to give it up, but I didn’t want to leave you off the recipe list! This quesadilla looks super tasty, aside from having never even tasted tofu. Oops.
Hearty Vegan Breakfast Quesadillas
- olive oil
- 1/2 onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 block extra firm tofu pressed & crumbled into small, bite-sized pieces
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- 1 tsp sea salt more to taste
- 1-2 cups vegan cheese shreds more if preferred
- 3-4 10 in tortillas
Heat 2-3 teaspoons of olive oil in a large skillet over medium heat. Add onions, red bell pepper, green bell pepper. Sprinkle with salt. Sauté for 5-6 minutes, until veggies are tender. Remove from pan and set aside.
Wipe out the same pan and return to stove on medium heat. Add 1 tablespoon olive oil & stir in turmeric, garlic powder & cumin, combine well. Now add crumbled tofu and sprinkle with salt. Toss to coat. Cook for 5-6 minutes, until heated through and lightly browned. Taste for seasoning and add more as needed.
Heat a separate large non-stick pan or griddle over medium heat. When heated, place one tortilla in the pan and heat for 30 seconds. Flip the tortilla and prepare to assemble. Add 1/4 cup cheese (or more) to half of the tortilla. Now add a layer of tofu eggs on top, then a layer of onions & peppers, and top with another 1/4 cup (or more) of cheese. Don't overfill. Fold over to close.
Lightly press down tortilla with the spatula. Cook for about 1 minute and flip. Cook other side for 1 1/2 minutes, or until cheese is melted & tortilla is lightly browned. Lightly press with spatula again. Be careful not to burn. Remove from pan. Place in oven on low heat to keep warm. Repeat process for remaining tortillas. Cut in half to serve.
For those of us who prefer our juice spiked: Vanilla Cranberry Mimosas
Last, but CERTAINLY not least, we have my favorite recipe on the list.
No brunch is complete without a good mimosa, and Christmas is no exception. I didn’t include a serving size because, well, quite frankly, who needs a serving size when it comes to mimosas?
Get yourself a good pour and enjoy!
Vanilla Cranberry Mimosas
- 1 1/2 oz vanilla flavored vodka
- 1 1/2 oz cranberry juice
- sparkling wine
- fresh cranberries option garnish
- whole vanilla beans optional garnish
In a cocktail shaker, combine the vanilla vodka, cranberry juice and ice. Shake vigorously, then strain into a champagne flute. Fill the glass to the top with sparkling wine. Garnish if desired.
Does your family have a traditional breakfast, or are you trying something new this year?
No matter what you’re eating this Christmas, just remember that it’s who is around the table, not what is on it, that really matters. (Especially for those of us who… struggle a little… in the kitchen.)