Christmas Breakfast Ideas

Christmas breakfast ideas and brunches need to be interesting and exciting. Throughout the year we might settle for the same foods simply due to ease and quickness. When special occasions roll around such as holidays, I like to try different recipes. I choose a variety of foods assembled together which I have not tried. I like to select ones which sound flavorful but also considering the presentation.

Christmas Breakfast IdeasChristmas Breakfast Ideas

Throughout my years I have found breakfast is much more than bacon and eggs, ham and eggs, sausage and eggs, and even biscuits and gravy. I would never discard any of these even for holidays. Living in Florida is when I discovered grits. We never had grits in Ohio. They are so good loaded with butter, cheese and garlic. The marshy areas of the Carolinas, Georgia and Louisiana also include a lot seafood and grits. Seafood with grits is often served for breakfast and is why I include some recipes in my Christmas Breakfast ideas or for holiday brunches.


I have found many different types of breakfast foods in other parts of the world which I had never eaten for breakfast here. Central and South America use a lot of eggs but combine them with different ingredients. For instance in Costa Rico we were served beans and rice topped with eggs. It was delicious and filling for a busy day. I now consider many of these beans and rice recipes part of my Christmas breakfast ideas and brunch buffets.


The first thing to remember when cooking is to “please” the people for whom you are cooking. New Christmas breakfast ideas have always been a way for me to introduce new foods. Luckily, my husband, children, all extended family and most around me looked forward to tasting new foods I prepared. I do not recall any instances when anyone was disappointed. I think this is because I try to choose recipes with lots of flavor and appeal.

Christmas Breakfast Ideas

COUNTRY FRIED STEAK AND BISCUITS

Country Fried Steak and BiscuitsCountry Fried Steak and Biscuits

Steak and biscuits are great Christmas breakfast ideas.

  • ½ Cup mayonnaise
  • 2 Tablespoons whole grain mustard
  • ½ Teaspoon prepared horseradish
  • 2 ¼ Teaspoons black pepper (Divided)
  • 1 ½ Tablespoons flour
  • 1 ½ Tablespoons seasoned salt
  • 3 Pounds cubed steak (Cut in 2 inch pieces)
  • Vegetable oil (For frying)

Whipping Cream Biscuits

  • 5 Cups flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon salt
  • 1 Cup butter (Cut into little pieces)
  • 2 ½ To 3 Cups whipping cream
  • Garnish: Fresh chives, fresh parsley, pieces fresh red bell pepper

NOTE: I could not buy fresh chives so I used only fresh parsley. I used toothpicks to hold pepper pieces on.


TO MAKE SAUCE combine in small bowl the mayonnaise and mustard.

Stir in the horseradish and ¼ TEASPOON of the black pepper.

Cover tightly and refrigerate until ready to use.

TO MAKE BISCUITS PREHEAT OVEN to 425F degrees.

Line 2 baking trays or cookie sheets with parchment paper.

In a large bowl combine flour, baking powder and salt.

With a pastry cutter cut in the butter until crumbly.

Add cream stirring until all dry ingredients are moistened.

Roll dough out on lightly floured surface to ½ inch thickness.

Using (About) 2 ½ inch round cutter cut biscuits and place on trays.

Bake 15 to 18 minutes until biscuits are lightly browned.

TO PREPARE STEAK place flour in a shallow dish.

Stir in the seasoned salt and REMAINING 2 teaspoons pepper.

Heat oil ¼ inch deep in large skillet; coat steak with flour mixture.

Cook in batches until browned 2 to 3 minutes on each side.

TO ASSEMBLE split biscuits in half; spread each half with mayonnaise mixture.

Top each half with a steak piece; top each with biscuit top

Tie 2 chives together; wrap and tie around biscuits.

Garnish with parsley and a piece red pepper; arrange on platter.


BOUBON BASTED PORK CHOPS

Bourbon Basted Pork ChopsBourbon Basted Pork Chops

Pork chops were always included in my Christmas breakfast ideas or any special breakfast.

  • 1 Lemon
  • ½ Cup soy sauce
  • 3 Tablespoons butter
  • 2 Tablespoons bourbon
  • 1 Tablespoon minced onion
  • ¼ Teaspoon hot sauce
  • 1/8 Teaspoon pepper
  • 4 Pork chops (1 Inch thick and trimmed)

Cut lemon in half; squeeze juice from both halves in small saucepan adding halves.

Add soy sauce and next 6 ingredients to the pan; stir to combine.

Bring mixture to a boil; REDUCE HEAT and simmer for 5 minutes.

RESERVE half of sauce; use other half to brush pork chops on both sides.

Place chops on broiler pan; broil until done about 8 minutes on each side.

NOTE: Baste often with sauce; serve REMAINING sauce with the chops.

Serves 4.


SCRAPPLE RECIPE

Scrapple Recipe with Tomato PreservesScrapple Recipe with Tomato Preserves
Fresh Scrapple Recipe SlicedFresh Scrapple Recipe Sliced
Fresh Scrapple RecipeFresh Scrapple Recipe

Scrapple recipes are great Christmas breakfast ideas. We use to have this often with Mom’s tomato preserves.

  • 1 ½ Pounds bulk sausage
  • 4 Cups water
  • 1 Teaspoon salt
  • ½ Teaspoon sage
  • 1 Cup cornmeal
  • 1 Cup cold water

NOTE: This needs to be made a day ahead.

Combine sausage and 4 cups water in large skillet; bring to a boil.

REDUCE HEAT; cook and stir about 20 minutes until done.

Drain the sausage and reserve 2 1/2 CUPS of the liquid.

Add the salt and sage to the liquid; return liquid to a boil.

In a bowl combine cornmeal and the cold water.

Gradually stir the cornmeal mixture into the boiling sausage liquid.

Cover pan and cook over LOW for 10 minutes stirring occasionally.

Add the cooked sausage stirring altogether; pour into a loaf pan.

Cool and then refrigerate overnight.

TO SERVE slice and fry until set; top with syrup or favorite topping.


CHERRY CHOCOLATE BUNS

Cherry Chocolate BunsCherry Chocolate Buns

Chocolate is a favorite for Christmas breakfast ideas or for any breakfast or anytime.

  • 1 Package dry yeast 
  • ¾ Cup warm water (112F to 115F degrees)
  • 1/3 Cup cocoa powder
  • ¼ cup sugar
  • ¼ Cup solid shortening
  • ½ Teaspoon salt
  • 1 Egg
  • 2 ¼ Cups flour (Divided)
  • 12 Maraschino cherries (Cut in eighths)
  • Powder sugar frosting (Below)

Dissolve yeast in warm water in large mixing bowl.

Add cocoa and next 4 ingredients; add 1 CUP of the flour.

On LOW speed of mixer beat for 30 seconds scraping sides.

Beat on MEDIUM speed beat 2 minutes; stir in REMAINING flour and cherries.

Cover and let rise in warm place about 1 hour or until doubled.

PREHEAT OVEN to 375F degrees; grease 18 medium muffin cups (2 ½ X 1 ¼ inches).

Stir down batter; fill prepared muffin cups ½ full.

Cover and let rise about 40 minutes or until doubled in size.

Bake for 15 minutes; remove from pan and drizzle top with powdered sugar frosting.

Frosting: Mix together 1 cup powdered sugar, 1 tablespoon milk and ¼ teaspoon vanilla.


SHRIMP AND GRITS RECIPE

Christmas breakfast ideas include many recipes for grits in the South US.

  • 2 Cups stone ground grits
  • Chicken broth
  • 1 Cup heavy cream
  • 4 Tablespoons butter
  • 2 ½ Teaspoons salt (Divided)
  • 1 Teaspoon black pepper
  • ¼ Cup olive oil (Divided)
  • ½ Cup diced onion
  • 1 Teaspoon minced garlic
  • 1 Pint grape tomatoes (Cut in half)
  • ¼ Teaspoon sugar
  • 2 Pounds fresh jumbo shrimp (Peel and devein)
  • 3 Tablespoons chopped fresh parsley
  • 2 Tablespoons lemon juice

Cook grits according to package directions SUBSTITUTING broth for the water.

Stir cream and butter into the grits; stir in 2 TEASPOONS of the salt and the pepper.

Cover and keep warm.

In a large skillet heat 2 tablespoons of the oil over medium heat; add onion and garlic.

Cook over medium heat stirring frequently until onion is translucent 5 to 6 minutes.

Add tomatoes to the mixture; cook until tomatoes begin to break down 4 to 5 minutes.

Stir in the REMAINING ½ teaspoon salt and sugar; remove mixture from skillet.

Add REMAINING 2 teaspoons oil to skillet; INCREASE HEAT to medium high.

Add shrimp to skillet in batches cooking until pink and firm 2 to 3 minutes each batch.

Add tomato mixture back into pan stirring to combine; add parsley and lemon juice.

Serve shrimp mixture immediately over the prepared grits; serves 8.


SPICY SHRIMP AND SAUSAGE over creamy grits and Tasso gravy

Christmas breakfast ideas can be hearty like this shrimp and sausage which is perfect for a breakfast buffet. 

NOTE: Use the recipe above (Shrimp and Grits) to make the Creamy Grits.

NOTE: TASSO is a spicy flavorful Cajun ham. If this is not available SUBSTITUTE It with Chorizo sausage, Audouille sausage or Canadian bacon.

Ingredients

  • 1 ½ Pounds Italian sausage
  • 1 ½ Pounds medium size fresh shrimp (Peel and devein)
  • 2 Tablespoons butter
  • Tasso Gravy (Recipe below)
  • ¼ Cup heavy cream
  • Creamy Grits
  • ¼ Cup chopped fresh parsley

Preheat oven to 350F degrees.

Place sausages on broiler pan and prick skins; bake 10 minutes.

Turn sausages over and bake 10 minutes longer; set aside.

Sauté shrimp in melted butter until pink 3 to 5 minutes.

Add sausage to the skillet and 2 ½ cups of the TASSO gravy.

Cook over medium heat 1 to 2 minutes; stir in cream and stir until heated.

NOTE: If too thick add a little water or chicken broth.

Spoon about 1 CUP creamy grits into each shallow bowl.

Spoon shrimp sausage mixture over the grits; sprinkle with parsley.

Serve with remaining Tasso gravy; serves 8 to 10.

Tasso Gravy

  • ¼ Cup butter
  • ½ Cup flour
  • 3 Cans (10 ½ Ounces each) condensed chicken broth (Not diluted)
  • 3 Ounces Tasso (¾ Cup chopped)

Melt butter in a heavy saucepan over LOW heat.

Add flour stirring until smooth; stir and cook until lightly browned.

Gradually add broth to pan; cook and stir over MEDIUM until thickened.

Bring to a boil; REDUCE HEAT, stir and simmer 10 to 15 minutes.

Stir in Tasso; makes 3 ¾ cups.


RED BEANS, RICE AND EGGS

Christmas breakfast ideas throughout Central and South America include beans and rice.

  • 1 cup white rice
  • 2 Cloves minced garlic
  • 2 Tablespoons vegetable oil
  • 2 ½ Cups beef broth
  • 1 Teaspoon ground cumin
  • ½ Teaspoon oregano
  • 1 Can (16 Ounces) red kidney beans
  • ½ Cup picante sauce
  • ¼ Cup sliced green onions with tops
  • 6 Eggs
  • ½ Cup shredded Cheddar cheese

Sauté rice and garlic in oil in a 2 quart saucepan about 3 minutes (light brown).

Add the broth, cumin and oregano; bring mixture to a boil and REDUCE HEAT.

Cover pan tightly and simmer 20 minutes; remove from heat and stir in beans.

Let stand covered until all liquid is absorbed about 5 minutes.

Stir in the picante sauce and green onion tops; keep warm.

Fry eggs (Either hard or soft yolk; the way you like them).

Place rice mixture in shallow serving dish; press back of spoon in rice forming 6 cups.

Place each cooked egg in one of the cups in the rice; sprinkle with grated cheese.

6 Servings.


TOAD in the HOLE 

Eggs are used in most Christmas breakfast ideas with all kinds of other ingredients.

  • 2 Slices bacon
  • ½ Pound pork sausage links (Cut in ½ inch pieces)
  • 1 Cup flour
  • 1 Teaspoon baking powder
  • 1 Teaspoon salt
  • 3 Eggs (Beaten)
  • 1 ½ Cups milk

Preheat oven to 400F degrees.

Cook bacon until crisp; drain reserving 2 tablespoons of the drippings.

Crumble the bacon and set aside; brown sausage in the same skillet.

Stir together the flour, baking powder and salt; beat in the eggs and milk until smooth.

Spread reserved bacon drippings in a casserole baking dish; spread sausage in dish.

Sprinkle in the crumbled bacon; pour the egg batter over the top.

Bake uncovered 30 to 35 minutes; serves 4.


CORNBREAD BREAKFAST RECIPE

There are many cornbread recipes in my large list of Christmas breakfast ideas.

Cornbread

  • 1 Cup yellow cornmeal
  • 1/3 Cup flour
  • 1 Teaspoon baking powder
  • 1/4 Teaspoon baking soda
  • ½ Teaspoon salt
  • 1 Egg (Beaten)
  • 1 Cup buttermilk

Sauce

  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 2 Cups milk
  • ¼ Teaspoon salt
  • 1/8 Teaspoon pepper
  • ½ Cup mayonnaise
  • 6 Hard cooked eggs (Peel, coarsely chop)

Toppings

  • ½ Cup cooked crumbled bacon
  • ½ Cup chopped green onions
  • ½ Cup shredded Cheddar cheese

Preheat oven to 400F degrees; grease 8 inch square pan.

TO MAKE CORNBREAD combine cornmeal and next 4 ingredients in bowl.

Add eggs and buttermilk blending well; pour into prepared pan.

Bake 20 minutes until golden brown; cut in 9 squares and keep warm.

TO MAKE SAUCE melt butter in heavy saucepan over LOW heat.

Add flour stirring until smooth; cook 1 minute stirring constantly.

Gradually stir in the milk; over MEDIUM cook and stir until thickened.

Stir in salt, pepper, mayonnaise and chopped eggs.

TO SERVE place cornbread on serving plate; spoon egg mixture over top.

Sprinkle bacon, green onions and cheese over egg mixture; serve immediately.

Serves 9.


GINGERBREAD PANCAKES

The small and taste of ginger is special for Christmas breakfast ideas or anything Christmas.

  • 1 Cup flour
  • 2 Teaspoons baking powder
  • ½ Teaspoon salt
  • 1 Tablespoon sugar
  • 1 Tablespoon cinnamon
  • ½ Teaspoon ginger
  • ¼ Teaspoon allspice
  • 1/8 Teaspoon nutmeg
  • 1/8 Teaspoon cloves
  • 1 Egg (Beaten)
  • 1 Cup buttermilk
  • 3 Tablespoons butter (Melted)
  • 1 Tablespoon molasses

Combine first 9 ingredients in large bowl; make well in center.

Combine egg and next 3 ingredients; pour into well sand stirring to combine.

Spoon 2 tablespoons batter onto hot griddle for each pancake.

Cook until top bubbles and edges start to brown; turn and cook other side.

Serve with syrup; makes 10 pancakes.


TOASTED HAM AND CHEESE MINI SANDWICHES

Some of my Christmas breakfast ides and other special recipes include small sandwiches. Kids love these anytime.

  • 24 Slices rye cocktail bread
  • 1 Tablespoon prepared mustard
  • 3 Very thin ham slices (Cut in quarters)
  • 3 Very thin slices Cheddar cheese (Cut in quarters)
  • 2 Tablespoons melted butter

Spread 12 bread slices with mustard; top with ham, cheese and slice of bread.

Brush both sides of sandwiches with melted butter; place on broiler pan.

Place on rack 4 to 6 inches from heat source; broil 1 to 3 minutes on each side.

Cut each sandwich in half and serve immediately; makes 12 mini sandwiches.


BAKED COOKING APPLES

Fruit is always good for Christmas breakfast ideas; try this easy recipe.

  • 4 to 6 Cooking apples (Core and cut in quarters)
  • 1 ¾ Cups brown sugar
  • Between 3 and 4 tablespoons flour
  • Pinch salt
  • 2 Tablespoons lemon juice
  • ¾ Cup water
  • 2 Tablespoons butter
  • Cinnamon

Preheat oven to 375F degrees.

Place apples in buttered baking dish.

Combine sugar, flour and salt in small bowl.

Stir in the lemon juice and water; pour over the apples.

Dot with the butter and sprinkle with desired cinnamon.

Bake 1 hour basting frequently with juices.


HASH BROWN BAKE

My Christmas breakfast ideas and the holidays include many breakfast casseroles like this.

  • 3 Cups frozen shredded potatoes
  • 1/3 Cup melted butter
  • 1 Cup finely chopped cooked ham
  • 1 Cup shredded Cheddar cheese
  • ¼ cup finely chopped green pepper
  • 2 Eggs (Beaten)
  • ½ Cup milk
  • ½ Teaspoon salt
  • ¼ Teaspoon pepper

Preheat oven to 425F degrees.

Thaw potatoes between paper towels; press into bottom and up sides of 9 inch pie plate.

Drizzle melted butter over potatoes; bake 25 minutes until light brown.

REDUCE HEAT to 350F degrees.

Cool 10 minutes on rack; combine ham, cheese and green pepper.

Spoon mixture into prepared baked potato shell.

Combine eggs and next 3 ingredients blending well; pour over ham mixture.

Bake 25 to 30 minutes or until set; let stand 10 minutes before servings.

6 to 8 Servings.

› Christmas Breakfast

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