6 Christmas Breakfast Ideas the Whole Family Will Love (and Beg for Next Year)

By Brandon D / September 27, 2025

Let’s make Christmas morning taste as magical as it feels. Whether you’re feeding a crowd in pajamas or just want something festive and foolproof, these recipes bring cozy flavors, easy steps, and plenty of “wow.” We’re talking buttery, caramelized, cheesy, spiced, and yes—make-ahead friendly. Grab your coffee, turn on the carols, and let’s cook!

1. Gingerbread Pancake Stack With Cinnamon-Maple Butter

These pancakes taste like gingerbread cookies met a fluffy cloud. They’re warmly spiced, lightly sweet, and stack like champs. Ideal for a cozy morning, especially when you want that classic Christmas aroma drifting through the house.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1 cup buttermilk
• 1/2 cup milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 2 tbsp molasses
• For the cinnamon-maple butter: 4 tbsp softened unsalted butter + 2 tbsp maple syrup + 1/2 tsp cinnamon + pinch of salt
• Neutral oil or butter for the pan

Instructions:

1. Whisk flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a bowl.
2. In another bowl, whisk buttermilk, milk, egg, melted butter, and molasses until smooth.
3. Stir wet into dry until just combined (a few lumps are fine). Rest 5 minutes.
4. Heat a lightly oiled skillet over medium. Pour 1/4-cup scoops; cook until bubbles form and edges set, 2–3 minutes. Flip and cook 1–2 minutes more.
5. Mix cinnamon-maple butter ingredients until creamy.

Serve with a generous swipe of cinnamon-maple butter and extra syrup. Add a snow shower of powdered sugar or top with pomegranate arils for sparkle. Pro tip: Keep pancakes warm on a 200°F sheet pan while you finish the batch.

2. Overnight Eggnog French Toast Bake With Crunchy Pecan Top

Meet your make-ahead hero. This custardy bake uses eggnog for holiday flavor and pecans for a caramelized crunch. Assemble the night before, then bake while gifts are being unwrapped—zero stress, all joy.

Ingredients:

• 1 large loaf brioche or challah, cut into 1-inch cubes (about 12 cups)
• 6 large eggs
• 2 cups eggnog
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• For the topping: 1 cup chopped pecans + 1/3 cup brown sugar + 4 tbsp melted butter + pinch of salt
• Maple syrup and powdered sugar, for serving

Instructions:

1. Grease a 9×13-inch baking dish. Add bread cubes in an even layer.
2. Whisk eggs, eggnog, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Pour over bread, pressing gently so all pieces soak. Cover and refrigerate at least 4 hours or overnight.
3. Preheat oven to 350°F. Mix topping ingredients and sprinkle over the casserole.
4. Bake 40–50 minutes, until puffed and set in the center with golden, crisp edges.
5. Rest 10 minutes before serving. Dust with sugar and drizzle with maple syrup.

Want a twist? Swap pecans for chopped almonds or add a handful of dried cranberries. If you like it extra custardy, pull it from the oven closer to 40 minutes; for firmer, go the full time.

3. Savory Holiday Strata With Sausage, Kale, And Gruyère

When sweet breakfasts need a sidekick, this hearty strata steps up. Think cheesy layers, sautéed greens, and savory sausage baked into a golden casserole. It feeds a crowd and reheats like a dream.

Ingredients:

• 10 cups day-old bread cubes (sourdough or country loaf)
• 1 lb breakfast sausage (mild or spicy), casings removed
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cups chopped kale (stems removed)
• 3 cloves garlic, minced
• 8 large eggs
• 2 1/2 cups whole milk
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded Gruyère cheese
• 1/2 cup shredded mozzarella (optional for extra melt)
• Butter for greasing

Instructions:

1. Grease a 9×13-inch dish. Toast bread cubes on a sheet pan at 350°F for 8–10 minutes until dry, then cool.
2. Cook sausage in a skillet over medium until browned. Transfer to a plate.
3. In the same skillet, add olive oil, onion, and kale; cook until softened, 4–5 minutes. Add garlic and cook 30 seconds.
4. Whisk eggs, milk, Dijon, salt, and pepper.
5. Layer half the bread, half the sausage/veg, and half the cheeses in the dish. Repeat. Pour custard evenly over the top. Press down gently. Cover and refrigerate 30 minutes or overnight.
6. Bake at 350°F for 45–55 minutes until set in the center and golden. Rest 10 minutes before cutting.

Serve with a simple arugula salad or hot sauce. Make it vegetarian by swapping sausage for sautéed mushrooms and adding roasted red peppers. Pro tip: Use day-old bread so it soaks without getting mushy.

4. Candy Cane Chocolate Croissant Bake

This one’s a festive showstopper with minimal effort: buttery croissants, melty chocolate, and a peppermint-kissed glaze. It’s dessert-for-breakfast energy, and kids go wild for it. Adults do too, honestly.

Ingredients:

• 6 large croissants, torn into big chunks
• 1 cup semi-sweet chocolate chips or chopped chocolate
• 4 large eggs
• 1 3/4 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• For the glaze: 1 cup powdered sugar + 2–3 tbsp milk + 1/4 tsp peppermint extract
• 2 candy canes, crushed (about 2 tbsp)

Instructions:

1. Grease an 8×11-inch or 9×9-inch baking dish. Add croissant chunks and scatter chocolate over the top.
2. Whisk eggs, milk, cream, sugar, vanilla, and salt. Pour over croissants, pressing gently so everything soaks. Rest 15 minutes.
3. Bake at 350°F for 30–35 minutes until puffed and golden with soft centers.
4. Whisk glaze ingredients until smooth. Drizzle over warm bake and sprinkle with crushed candy canes.

Dial the peppermint up or down to taste. Not a mint fan? Skip it and add orange zest to the custard for a Terry’s-chocolate-orange vibe. Serve warm with whipped cream or a dollop of Greek yogurt.

5. Maple-Glazed Bacon And Sweet Potato Hash

Smoky, salty, sweet, and crispy—this skillet checks every box. It’s quick, colorful, and perfect with eggs on top. Plus, the maple glaze makes the whole pan taste like holiday magic.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 2 medium sweet potatoes, peeled and diced (1/2-inch)
• 1 small red onion, diced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh parsley
• Optional: 4–6 eggs for topping

Instructions:

1. Cook bacon in a large skillet over medium heat until crisp. Remove with a slotted spoon; leave 2–3 tbsp drippings in the pan.
2. Add sweet potatoes, onion, and bell pepper. Season with paprika, garlic powder, salt, and pepper. Cook, stirring occasionally, until tender and browned, 10–12 minutes.
3. Stir in maple syrup and vinegar; cook 1–2 minutes until glossy. Return bacon to the pan.
4. For eggs, make small wells and crack them in. Cover and cook 3–5 minutes, to desired doneness.
5. Sprinkle with parsley and serve hot.

Swap bacon for chorizo or go vegetarian with olive oil and a pinch of cumin. A handful of spinach at the end adds color and extra veg. Serve with hot sauce or a dollop of sour cream.

6. Cranberry-Orange Sticky Buns With Vanilla Cream Cheese Icing

Sticky buns, but make them festive. Bright cranberries and orange zest cut through the sweetness, and the icing melts into every swirl. These are special-occasion good—soft, gooey, and totally worth it.

Ingredients:

• For the dough: 3/4 cup warm milk (110°F), 2 1/4 tsp active dry yeast, 1/4 cup granulated sugar, 1 large egg, 1 large yolk, 1/4 cup melted unsalted butter, 3 cups all-purpose flour, 1/2 tsp salt
• For the filling: 1/2 cup softened unsalted butter, 3/4 cup brown sugar, 2 tsp ground cinnamon, zest of 1 orange, 1 cup fresh or thawed frozen cranberries (roughly chopped), 1/4 cup chopped walnuts (optional)
• For the icing: 4 oz cream cheese (softened), 2 tbsp butter (softened), 1 cup powdered sugar, 1–2 tbsp milk, 1 tsp vanilla extract, pinch of salt

Instructions:

1. Make the dough: In a bowl, combine warm milk and yeast; let sit 5–10 minutes until foamy. Whisk in sugar, egg, yolk, and melted butter.
2. Add flour and salt; mix until a shaggy dough forms. Knead on a floured surface 7–9 minutes (or use a mixer 5–6 minutes) until smooth and elastic.
3. Place in a greased bowl, cover, and proof in a warm spot until doubled, 1–1.5 hours.
4. Make the filling: Stir butter, brown sugar, cinnamon, and orange zest into a spreadable paste.
5. Roll dough into a 12×16-inch rectangle. Spread filling, leaving a small border. Scatter cranberries and walnuts.
6. Roll tightly from the long side. Trim ends, then cut into 12 pieces. Arrange in a greased 9×13-inch pan.
7. Cover and rise 30–45 minutes until puffy. Preheat oven to 350°F.
8. Bake 22–28 minutes until golden and cooked through.
9. Whisk icing ingredients until smooth. Spread over warm buns so it melts into the swirls.

Make ahead: After shaping, refrigerate overnight, then rise at room temp 45–60 minutes before baking. No cranberries? Use chopped dried cherries or raisins. Trust me, the orange zest is the secret sparkle—don’t skip it.

Final Sprinkle Of Holiday Cheer

There you go—six festive breakfasts to make Christmas morning extra delicious. Mix a sweet bake with a savory dish, set out some fresh fruit, and you’re golden. Pick one or two to start this year, and watch them become new family traditions, seriously.