Easy Christmas Breakfast Ideas The Whole Family Will Love

Coffee Cake

This recipe delivers a moist, buttery cake topped with a crunchy, crumbly streusel. It's the definition of a cozy, celebratory Christmas morning breakfast. The secret is the swirl of cinnamon sugar baked right into the center, offering warmth in every bite. This is a brilliant make-ahead breakfast option. You can bake it on Christmas Eve and simply let it come to room temperature before serving for a relaxed holiday breakfast.

Cake Ingredients

• 1 1/2 cups flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup coconut oil or butter
• 1/2 cup almond milk
• 1/3 cup water
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

Streusel & Swirl Ingredients

• 1/2 cup pecans
• 1/4 cup flour
• 1/4 cup granulated sugar
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat: Preheat oven to 350°F (175°C).
2. Combine Topping: Add 1/4 cup granulated sugar, 1/4 cup all-purpose flour, 2 Tbsp. melted butter (or coconut oil), and the pecans to your blender jar and secure the lid.
3. Pulse: Press "Pulse" 4–8 times until the nuts are chopped and the mixture forms coarse, pea-sized crumbs.
4. Set Aside: Pour the topping into a small bowl and set aside.
5. Mix Swirl: In a very small bowl, combine 2 Tbsp. brown sugar and 1 Tbsp. ground cinnamon. Set aside; this is your swirl mix.
6. Blend Wet Ingredients: Add 1/3 cup water, 1/2 cup almond milk, 1/2 cup softened coconut oil, 1/2 cup brown sugar, the 1/2 cup granulated sugar, eggs, and vanilla extract to the blender jar and secure the lid.
7. Blend: Select "Whole Juice" or blend on a Medium High speed for 50–60 seconds until the mixture is uniform and creamy.
8. Add Dry Ingredients: Add the cinnamon, baking powder, salt, and 1 1/2 cups flour to the jar and secure the lid. Press "Pulse" 5–7 times until all ingredients are just incorporated. Do not over-blend.
9. Assemble: Pour about half of the batter into a greased 9-inch round spring-form or baking pan. Sprinkle the cinnamon-sugar swirl mix evenly over the batter. Pour the remaining cake batter over the swirl mix.
10. Top: Sprinkle the reserved streusel topping evenly over the batter.
11. Bake: Bake for 45–55 minutes. Test the cake by inserting a toothpick into the center. If it comes out clean, the cake is ready.
12. Cool: Allow the coffee cake to cool completely in the pan on a wire rack before attempting to slice or wrap it.
13. Refrigerate: Once completely cool, wrap the entire cake (or individual slices) tightly in plastic wrap, then place it in an airtight container. Refrigerate for up to 4 days.
14. Freeze: Double-wrap the cooled cake in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Eggs Benedict

Forget basic scrambled eggs this year. Eggs Benedict is a great way to bring a touch of sophistication to your Christmas breakfast or brunch, featuring perfectly poached eggs, Canadian bacon, and toasted English muffins, all coated in a rich blender Hollandaise sauce.

While the eggs will need to be poached the morning of, the Hollandaise sauce can be made the night before and gently reheated to make things easier come Christmas. This dish will add a restaurant-quality feel to your Christmas morning without needing a lot of technical skill.

Ingredients

• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon ground cayenne pepper
• 9 tablespoons unsalted butter, melted
• 2 English muffins, split
• 4 slices Canadian bacon
• 4 large eggs
• 1 tablespoon white vinegar (for poaching the eggs)
• Salt and pepper to taste
• Fresh chives or parsley (chopped, for garnish)

Instructions

1. Blend Hollandaise Ingredients: Add all ingredients except the melted butter (egg yolks, lemon juice, salt, and cayenne) to the blender jar and secure the lid. Select "Sauces" (or blend on medium speed).
2. Emulsify: Remove the vented lid insert. As the blender is running, press "Speed Up" to Speed 1 and slowly drizzle the melted butter through the vent over the duration of the cycle. The sauce will thicken and turn pale yellow.
3. Keep Warm: Keep the sauce warm until serving if you are making it the morning of (a thermos or a bowl placed over warm—not hot—water works well).
4. Toast: Lightly toast the English muffin halves.
5. Cook Meat: In a small skillet, quickly warm or lightly fry the Canadian bacon slices until they have just a touch of color.
6. Prep Water: Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer (just below boiling). Add 1 Tbsp. of white vinegar (the vinegar helps the egg white set).
7. Create Vortex: Gently swirl the water with a spoon to create a slow-moving vortex.
8. Poach: Crack one egg into a small bowl, then gently slide it into the center of the vortex. Repeat with the remaining eggs, being careful not to crowd the pot.
9. Cook: Poach for about 3–4 minutes for a runny yolk. Use a slotted spoon to carefully remove the eggs and place them on a paper towel to blot excess water.
10. Layer: Place two toasted English muffin halves on a plate. Top each half with a slice of warm Canadian bacon.
11. Top: Carefully place one poached egg on top of each piece of bacon.
12. Sauce and Garnish: Spoon a generous amount of the warm blender Hollandaise sauce over the top of each egg. Garnish with a sprinkle of salt, pepper, and fresh chives or parsley.
13. Refrigerate: Hollandaise is best served fresh, but you can make it ahead. Immediately pour the sauce into an airtight container and refrigerate for up to 2 days. It will solidify.
14. Gently Reheat: To reheat the refrigerated sauce, transfer it to a heatproof bowl. Place the bowl over a small saucepan of simmering water (a bain-marie or double boiler). Whisk constantly and gently until the sauce liquefies and warms up. Do not let it boil or the eggs will cook and the sauce will break.

Gingerbread Waffles

These waffles will make Christmas morning feel extra festive with the flavors of gingerbread and a deliciously crispy exterior. They're an extra fun way to enjoy a family favorite like waffles for Christmas breakfast. Serve them stacked high, topped with a dusting of powdered sugar, whipped cream, and a generous drizzle of maple syrup. This recipe ensures your holiday morning starts in the best way possible.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3 tbsp. butter melted
• 2 large eggs
• 2 tbsp. granulated sugar
• 3/4 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup low-fat milk, or buttermilk for extra tanginess

Instructions

1. Blend Ingredients: Add ingredients to WildSide+ jar or FourSide jar in order listed. Secure lid and select “Batter” or blend on medium-low (speed 3 or 4) for 30 seconds.
2. Rest: Allow batter to rest for 5 minutes.
3. Preheat Waffle Iron: Meanwhile, heat and grease waffle iron.
4. Cook: Pour appropriate amount of batter onto waffle iron, and cook until done. Repeat with remaining batter.
5. Keep Warm Until Serving: To keep the first few waffles warm while the rest cook, place them in a single layer on a baking sheet inside a 200°F oven.

Breakfast Casserole

If there is one champion of make-ahead convenience for your Christmas brunch, it's the breakfast casserole. This dish blends savory cooked sausage, cheese, and sautéed veggies with a baked egg base. Since you assemble the whole thing the night before, all you have to do is pop the baking dish in the oven on Christmas morning. It's a satisfying, hearty Christmas breakfast idea that frees you up completely. Try adding some hash browns to the bottom layer for extra texture.

Ingredients

• 1 pound breakfast sausage, or ground turkey sausage
• 1/2 medium onion, diced
• 1 medium bell pepper, diced
• 2 cups shredded cheddar cheese
• 8 large eggs
• 1/2 cup milk
• 2 tablespoons flour
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

1. Cook Sausage: In a large skillet, cook the sausage over medium heat, breaking it up as it browns. Drain off any excess grease and set the sausage aside.
2. Sauté Veggies: In the same skillet (or a clean one), add the diced onion and bell pepper. Sauté for about 5–7 minutes until they are soft and slightly caramelized. Set the vegetables aside.
3. Add Liquids: Pour the milk into your blender jar. Add the eggs, salt, pepper, garlic powder, and the optional flour.
4. Blend: Secure the lid and blend on a low-medium setting for about 15–20 seconds, or until the mixture is completely smooth and slightly frothy.
5. Layer Ingredients: Lightly grease a 9×13 inch baking dish. Spread the cooked sausage evenly across the bottom of the dish. Layer the sautéed onions and peppers on top of the sausage. Sprinkle 1 1/2 cups of the shredded cheese over the vegetable layer.
6. Pour Egg Mix: Carefully pour the blended egg mixture evenly over the top of the ingredients in the baking dish. Gently press down on the contents with a fork to make sure the eggs saturate everything.
7. Top: Sprinkle the remaining 1/2 cup of shredded cheese over the top.
8. Cover and Chill: Cover the assembled casserole dish tightly with plastic wrap or aluminum foil.
9. Refrigerate (Up to 24 Hours): Store the casserole in the refrigerator until you are ready to bake it the next morning. Do not bake ahead; it is best baked fresh.
10. Preheat: Remove the casserole from the refrigerator about 30 minutes before baking to let the chill dissipate. Preheat the oven to 375°F (190°C).
11. Bake: Remove the plastic wrap/foil. Place the casserole in the preheated oven and bake for 45–55 minutes.
12. Check to See if Done: The casserole is done when the eggs are set in the center and a knife inserted near the middle comes out clean. The top should be golden brown and bubbly.
13. Serve: Let the casserole rest for 5–10 minutes before slicing and serving.

Cinnamon Rolls With Cream Cheese Frosting

No list of Christmas breakfast recipes is complete without cinnamon rolls. The aroma alone is enough to wake up the whole family. These rolls are tender and gooey, and when finished with a melty, homemade cream cheese frosting, they are simply irresistible. The dough for these cinnamon rolls can be prepped on Christmas Eve for a cold proof, allowing you to bake them fresh for a spectacular finish to your holiday breakfast.

Cinnamon Roll Ingredients

• 4 1/2 to 5 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup milk, warmed
• 1/2 cup unsalted butter, melted and cooled
• 2 1/4 teaspoons (one packet) active dry yeast
• 2 large eggs
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup brown sugar
• 2 tablespoons ground cinnamon

Cream Cheese Frosting Ingredients

• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 2 1/2 cups powdered sugar

Instructions

1. Activate Yeast: In a small bowl, dissolve the yeast and 1 tsp. of sugar in the warm milk. Let stand for 5–10 minutes until foamy.
2. Blend Wet Ingredients: Pour the activated yeast mixture, the remaining sugar, melted butter, and eggs into your blender jar. Blend on a low speed for 10–15 seconds to ensure everything is emulsified and combined.
3. Mix Dough: In a large bowl or stand mixer, combine the flour and salt. Pour the blender wet mixture into the dry ingredients. Mix until a shaggy dough forms, then knead (by hand or with a dough hook) for 5–7 minutes until smooth and elastic.
4. Rise: Place the dough in a greased bowl, cover, and let rise in a warm place for about 1–1.5 hours, until doubled in size.
5. Roll: Punch down the dough and roll it into a large rectangle (approx. 12×18 inches).
6. Spread Filling: Mix the brown sugar and cinnamon together. Spread the 1/2 cup softened butter evenly over the dough. Sprinkle the cinnamon-sugar mix completely over the butter.
7. Slice: Roll the dough tightly into a log, starting with the long side. Slice the log into 12 equal rolls.
8. Arrange: Place the cut rolls into a lightly greased 9×13 inch baking dish.
9. Cover and Chill: Cover the dish tightly with plastic wrap and place in the refrigerator overnight (up to 16 hours). This slow, cold proofing develops flavor and makes baking easier in the morning.
10. Pre-Bake Proof: In the morning, remove the rolls from the refrigerator. Keep them covered and let them sit at room temperature for 1 to 1.5 hours while the oven preheats. They should look puffy.
11. Bake: Preheat oven to 375°F (190°C). Bake the rolls for 20–25 minutes, or until golden brown and cooked through.
12. Blend Frosting Base: Add the softened cream cheese, 1/4 cup butter, vanilla, and cinnamon to the blender jar and secure the lid. Blend on a low speed for 10 seconds.
13. Add Sugar: Add 1 cup of powdered sugar and blend on Low for 10–15 seconds. Scrape the jar with a rubber scraper and repeat with the remaining powdered sugar until the frosting is smooth.
14. Serve: Let the rolls cool slightly (5 minutes) before spreading the blender cream cheese frosting generously over the warm tops.

Make Christmas Extra Delicious With Recipes From Blendtec

With these five Christmas breakfast ideas from Blendtec, you have a lineup built for both ease and deliciousness. Choose your favorite, prepare what you can ahead, and look forward to a delicious and memorable start to your Christmas day. Explore Blendtec's full line of high-power blenders to make preparing delicious meals easier than ever.