I love traditions. Expecting the same things from year to year. To this day, I still make apple pie the way my grandmother, and then my mother, made it. I look back fondly at memories of spending Christmas Eve with my parents and brothers, and then going over to my grandparents’ house on Christmas day to celebrate with the extended family.
After my husband and I had our first child, we changed our traditions a bit. We wanted to start our own traditions. Instead of opening our gifts on Christmas Eve the way my family had always done, we started opening our gifts first thing Christmas morning.
Knowing that my children would need something to eat for breakfast shortly after opening gifts, yet not being one to want to miss out on the action, I went in search of yummy, easy, make ahead recipes for a nice Christmas breakfast. I’ve been making the following two recipes every Christmas for several years now. The beauty of these recipes (besides the fact that they’re delicious) is that they are both made the day before. On Christmas morning, I just heat up the oven and bake. Breakfast is usually ready right about the time we finish opening presents.
If you’re looking for something easy to make for Christmas breakfast, you might want to give these a try.
- 1 pound pork sausage
- 6 (1 ounce) slices bread, cubed
- 2 cups shredded Cheddar cheese
- 6 eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon ground dry mustard
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
- Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7×11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
- Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
- Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
I’ve substituted bacon for the sausage before, and it’s really good. You could get really creative in adding ingredients like mushrooms and onions or ham and broccoli. The leftovers make a really good breakfast on the day after Christmas, too.
- 20 unbaked frozen dinner rolls
- 1 cup brown sugar
- 1/4 cup instant vanilla pudding mix
- 2 teaspoons ground cinnamon
- 3/4 cup raisins
- 1/3 cup butter, melted
- Lightly grease a 10 inch Bundt cake pan. Place frozen rolls into pan and sprinkle with brown sugar, pudding mix, ground cinnamon and raisins. Pour melted butter over rolls. Cover with a clean, damp cloth and leave overnight at room temperature.
- In the morning, preheat oven to 350 degrees F (175 degrees C). Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and serve warm.
I first tasted this recipe when a co-worker brought it to school over 10 years ago. The whole staff was asking her for the recipe! Also called monkey bread, these cinnamon buns are so sweet and sticky. They’re a perfect sweet addition to the sausage and egg strata. I usually substitute walnuts for the raisins, because my kids don’t like the raisins.
I usually make the strata in the afternoon before heading off to our Christmas Eve service. I prep the cinnamon buns after we get home from church. It only takes about five minutes.
Do you have any special recipes for Christmas morning? Feel free to share in a blog post, and I’ll be glad to link you! Or you could just tell me in the comments!
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I'm just an average mom, trying to live a frugal life and get out of debt. I write about things that have (and haven't) worked to improve my family's financial situation. What works for me may or may not work for you, and you should always consult a financial advisor before making important financial decisions.
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