7 Easy Christmas Morning Breakfast Ideas

Ingredients

The Crumb

3 cups flour

1 cup brown sugar

1/2 cup granulated sugar

1 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 cup butter (melted)

1 teaspoon vanilla

2 large honeycrisp apples (peeled and chopped)

The Cake

8 tablespoons butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

1 cup sour cream

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon baking powder

Directions

1. Start by preheating the oven to 350 degrees. Then, prep a 9 x 13 inch baking pan by greasing the bottom with butter.
2. First, make the crumb topping. Pour the flour, brown sugar, granulated sugar, salt, cinnamon, and nutmeg into a bowl and whisk together.
3. Once combined, mix in the melted butter and vanilla. Mix until evenly moist. Set aside this crumb mixture for now.
4. Now it’s time to make the cake batter. Start by beating together the butter and sugar in a large bowl. Mix until fluffy.
5. Next, beat in each egg one at a time, followed by the vanilla and sour cream.
6. In a separate bowl, mix together the flour, baking soda, baking powder, and salt. Pour this mixture into the butter mixture. Stir until combined.
7. Now it time to assemble your cake. Place a thin layer of half of the cake batter on the bottom of the pan. Then, evenly distribute the chopped apples on top.
8. Next, take 1 cup of the crumble mixture and spread on top of the apples. Pour the rest of the batter on top, followed by the rest of the crumble mixture.
9. Bake for 35-40 minutes. Note: To prevent the top from getting too brown, cover the cake with tinfoil for the last 10-15 minutes of baking.

Ingredients

Donuts

1 cup white whole wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon allspice

1/8 teaspoon cloves

1/4 teaspoon salt

1/4 cup brown sugar

1 egg

3 tablespoons molasses

1/3 cup milk

1 1/2 teaspoons vanilla extract

3 tablespoons butter (melted)

Frosting

1 cup confectioner’s sugar

1 tablespoon hot water

1/2 tablespoon + 1/2 teaspoon milk

1/4 teaspoon vanilla extract

Directions

1. Start by preheating the oven to 350 degrees. Prep a donut pan with non-stick cooking spray.
2. Whisk together the flour, baking soda, baking powder, ginger, cinnamon, allspice, cloves, brown sugar, and salt in a large bowl. Combine thoroughly.
3. In a separate bowl, whisk together the egg, molasses, vanilla, milk, and butter.
4. Pour the egg mixture into the sugar mixture and stir until combined.
5. Carefully pour the mixture into a pastry bag (you can also use a plastic bag with the corner cut off). Pipe the batter into the donut pan. Make sure to fill each one about 2/3 of the way up.
6. Bake for about 8 minutes. The edges should be slightly golden brown. Once done baking, let cool.
7. In the meantime, make the frosting. Stir together the sugar, hot water, vanilla, and 1/2 tablespoon of milk. Add an additional 1/2 teaspoon of milk if you want a different consistency.
8. Once frosting is mixed, dip the top of each donut into the glaze. Then, top each one with sprinkles. If you’d rather use red and green icing, let the frosting dry before making your icing design.
9. Let frosting harden completely before serving.

Ingredients

6 strips bacon

1 1/2 cups hash brown potatoes (shredded & thawed)

1 1/4 cups shredded cheddar cheese

8 large eggs

1/4 cup light cream

1/2 cup red bell pepper (diced)

3 green onions (chopped)

1 teaspoon kosher salt

1/4 teaspoon pepper

Directions

1. Start by prepping a 7-inch pressure cooker pan with butter.
2. Next, set your pressure cooker to sauté mode. Dice up your strips of bacon and add to the inner pot. Cook and stir until crispy. Then, place the bacon on a paper towel and turn off the sauté setting. Make sure to clean out the inner pot.
3. Take your 7-inch pan and layer in the thawed hash browns and 1 cup of cheese. Set aside for now.
4. In a separate mixing bowl, mix together the eggs and cream with a whisk.
5. In the same bowl, mix in the bell pepper, green onions, salt, pepper, and your cooked bacon.
6. Carefully pour the egg mixture on top of the cheese in the 7-inch pan. Then, top with the remaining 1/4 cup cheese.
7. Prep your instant pot by putting a trivet in the inner pot and adding in 1 cup of water.
8. Then, wrap the bottom of the 7-inch pan with tinfoil and gently lower it into the pressure cooker using a baking sling.
9. After locking the lid, set the cooker to high pressure. Turn the pressure release vent into the sealing position and set it for 36 minutes.
10. Once the 36 minutes has passed, let the cooker naturally release for about 10 minutes. Then, release the rest of the pressure manually.
11. Place the 7-inch pan aside to cool.
12. To release the casserole from the pan, slide a spatula around the edges and slowly slide it out of the pan.
13. Slice into wedges and serve.

Ingredients

1 premade pizza dough

2 tablespoons granulated sugar

2 tablespoons brown sugar

1 tablespoon cinnamon

4 tablespoons butter (softened)

Cream Cheese Glaze

2 oz cream cheese

4 tablespoons butter (melted)

1/2 teaspoon vanilla extract

3/4 cup powdered sugar

Directions

1. Start by preheating the oven to 350 degrees.
2. First, mix together the granulated sugar, brown sugar, cinnamon, and softened butter in a medium bowl. Mix thoroughly until it reaches a paste consistency.
3. Next, roll out the rough. Spread the cinnamon mixture on top until it’s evenly distributed.
4. Then, roll up the rough into a tube shape and cut it in half lengthwise.
5. Twist the halves together to form a long braid. Then, bring both sides together to form the circle wreath shape.
6. Bake in the oven for about 35 minutes.
7. Once your wreath is baked, it’s time to make the glaze. Using a hand mixer, beat together cream cheese, melted butter, and vanilla in a medium bowl.
8. Gradually add in the powdered sugar and beat until mixture is smooth.
9. Evenly drizzle the glaze over the cinnamon roll wreath. Serve and enjoy!

Ingredients

1 box red velvet cake mix

4 eggs

2 1/4 cups milk

4 tablespoons cream cheese (softened)

2 cups powdered sugar

1/2 cup mini chocolate chips

Directions

1. Start by preheating the waffle maker on medium heat.
2. Whisk together the cake mix, eggs, and 2 cups of milk in a large bowl. Make sure it’s fully combined and smooth.
3. In a separate bowl with a hand mixer, mix together the cream cheese, powdered sugar, and 1/4 cup milk.
4. Prep your waffle maker with nonstick spray.
5. Carefully pour the batter onto the waffle make and cook for about 6 minutes.
6. Serve waffles by drizzling with cream cheese glaze and chocolate chips on top. Optionally, you can also add some fresh strawberries on top.

Ingredients

3 cups whole milk

1 cup whole organic coffee beans (crushed)

1 1/2 cinnamon sticks

4 whole green cardamom pods

1/4 cup honey

2 tablespoons dark rum (optional)

Directions

1. On a saucepan over medium-high heat, bring the milk and crushed coffee beans to a simmer. This will take about 7 minutes.
2. After the 7 minutes is up, remove the pan from the heat and let the coffee bean steep in the milk for about 15 minutes.
3. Once steeped, strain the coffee mixture and pour into a blender. Discard the coffee beans.
4. Add cinnamon sticks, cardamom, and honey to the blender. Blend on high speed until ingredients are well chopped.
5. Then, strain out the liquid into the saucepan. Warm up the coffee on medium-high heat until steaming.
6. Carefully pour the coffee into a mug and enjoy! Optionally, add in some dark rum.

Ingredients

Pastry

3 cups flour

1/2 teaspoon salt

8 oz unsalted butter (cut into small pieces)

1 large egg

6-8 tablespoons ice water

3/4 cup shredded gruyere cheese

Filling

2 (10 oz) packages frozen spinach (thawed)

1 tablespoon unsalted butter

2 tablespoons olive oil

1/4 cup finely diced onions

1 cup diced scallion (green and white parts)

1 clove garlic (minced)

2/3 cup chopped dill

1 teaspoon ground black pepper

3 large eggs

1 cup half and half cream

1/2 cup heavy cream

6 oz feta cheese

Directions

1. Start by making the pastry. In a food processor, pulse together the flour, and salt.
2. Add in the butter and pulse a few times until it’s in smaller chunks.
3. In a bowl, beat the egg into 3 tablespoons of water. Pour the mixture into the food processor and pulse several more times.
4. Continue to pulse and add more water as needed, until a dough forms.
5. Knead the dough out onto plastic wrap and flatten. Place in the fridge for an hour.
6. Once chilled, roll out the dough and press into a 12-inch tart pan. Poke the bottom a few times with a fork and trim off any hanging edges.
7. Bake at 425 degrees for 8 minutes or until the crust has a dull appearance.
8. Sprinkle the gruyere cheese on top of the baked pastry and set aside for now.
9. Lower the oven heat to 375 degrees.
10. Now it’s time to make the filling. Start by draining the thawed spinach. Make sure to dry thoroughly with paper towels.
11. Add the onions, scallions, salt, butter, and olive oil to a sauce pan. Sauté until onions and scallions are soft.
12. Add the spinach to the same pan. Cook for about 3 minutes or until it’s wilted.
13. Mix in the dill and black pepper. Sauté for 2 more minutes. Take off heat and set aside.
14. In a mixing bowl, whisk together the eggs, half and half, and heavy cream until thoroughly combined.
15. Crumble up the feta cheese and add it into the spinach mixture.
16. Then, pour the spinach mixture into the egg mixture. Mix together.
17. Pour into the pastry shell.
18. Bake for about 40 minutes or until the filling is slightly puffed up.
19. Let cool before removing the quiche from the pan. Cut and serve!