51 Best Christmas Brunch Recipes - Clean Eating, Smart Living

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Red Velvet Muffins

Red Velvet Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT28M · Total: PT53M · Yield: [‘6’, ‘6 Jumbo Muffins’]

These Red Velvet Muffins are fluffy, sweet with a soft chocolate flavor mixed with a mild tang. Jumbo, regular sized or mini, they’re super delicious and so simple to make (no mixer needed)! They’ll be ready in under an hour! Best of all, they’re gluten free, nut free, egg free and easily dairy free (vegan)! They’re a must try for you red velvet lovers!

Ingredients

1 1/3 cups milk
1 tablespoon plus 1 teaspoon white vinegar ((keep 1 teaspoon separate))
1 3/4 cups multipurpose gluten free flour ((I use a gluten free multipurpose flour with xanthan gum already in it))
2 tablespoons natural unsweetened cocoa powder
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 pinches kosher salt
2 rounded tablespoons cornstarch mixed with 3 tablespoons water
1/3 cup plus 2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon liquid red food coloring
1.5 cups plus 3 tablespoons semi sweet chocolate chips

Instructions

Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil, in the wells and on the top.
Measure out 1 ⅓ cups milk. Add in 1 tablespoon white vinegar. Mix with a spoon and let sit for 5-10 min. Stir again.The milk should appear chunky and that’s normal. This is our homemade buttermilk. Set aside.
In a large bowl, whisk together the 1 ¾ cups multipurpose gluten free flour, 2 tablespoons cocoa powder, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda and 2 pinches kosher salt until combined. Set aside.
In a small bowl, using a spoon, mix together the 2 rounded tablespoons of cornstarch (26 grams) and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
Into the homemade buttermilk, whisk in the cornstarch water, the ⅓ cup plus 2 tablespoons vegetable oil, 1 teaspoon white vinegar, 1 teaspoon pure vanilla extract and 1 tablespoon liquid red food coloring. Whisk till fully combined.Feel free to leave out the red food coloring but keep in mind the muffins will be a light brown instead.
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.
Using an ice cream scoop or a large cookie scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.
Sprinkle the remaining 3 tablespoons of chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.
Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are risen and springy when carefully touched.
Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.

Build “A $373/Day AI Powered Side Hustle In Just 5 Days”

2. Baked French Toast Casserole

Overnight French Toast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [’20’, ’20 Servings’]

The best overnight french toast casserole recipe is easy to prepare in only 10 minutes! French bread is combined with a sweet vanilla egg & milk mixture and topped with a buttery streusel topping. This baked French toast casserole is made at night and baked in the morning so it’s easy to prepare and enjoy.

Ingredients

1 loaf French bread ((16 ounces, cut into 1” cubes))
8 large eggs
1 ½ cups whole milk
1 cup half and half
½ cup brown sugar
¼ cup granulated sugar
1 Tablespoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt
½ cup salted butter ((softened))
½ cup brown sugar
½ cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt

Instructions Make The French Toast Layer

Lightly grease a 9 x 13-inch baking dish, set aside.
Spread bread cubes evenly in the prepared baking dish.
In a large bowl, whisk together eggs, milk, half and half, brown sugar, granulated sugar, vanilla, cinnamon and sea salt.
Pour mixture over bread pieces in the prepared baking dish. Cover tightly with plastic wrap and store in the refrigerator for several hours or overnight.

Make the Streusel Topping

Add butter, brown sugar, flour, cinnamon and sea salt to a medium bowl. Use a fork, pastry cutter or your hands and cut in the ingredients to combine until the mixture resembles coarse crumbs.
Cover and store in the refrigerator overnight.

Assemble & Bake

When you’re ready to bake the French toast, preheat oven to 350 degrees F.
Remove the French toast bake and crumb topping mixture from the refrigerator and evenly sprinkle streusel over the top.
Bake for 40-50 minutes, or until the French toast is set and the top is lightly golden brown.
Serve warm with butter and maple syrup.

3. Slow Cooker Overnight Breakfast Casserole

Slow Cooker Overnight Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT135M · Yield: [‘9’]

Prepare the slow cooker overnight breakfast casserole the night before or early morning. It’s such a delicious leftover ham and egg bake.

Ingredients

1 Pound ham (left over)
1 bell pepper
2 Cups spinach
½ Pint cherry tomatoes
6 Ounces Gouda cheese
2 Cups hash browns (shredded, thawed)
¼ Cup butter (melted)
1 Teaspoon cayenne pepper (divided)
12 eggs
¼ Cup heavy cream
1 Teaspoon garlic powder
½ Teaspoon salt
½ Teaspoon black pepper
2 Tablespoons sour cream
2 Tablespoons dijon mustard
avocados (chopped)
chives
fresh herbs
sriracha

Instructions

Prepare ingredients. Chop ham into bite sized pieces. Small-dice the bell pepper. Roughly chop spinach. Slice cherry tomatoes in half. Shred 4 ounces of the gouda cheese. Place each prepared ingredient into individual prep bowls. Set aside and refrigerate the remaining 2 ounces of cheese for the end.
Add shredded hashbrowns to a bowl and toss with melted butter and ½ teaspoon of cayenne pepper.
In a large mixing bowl, combine eggs, heavy cream, garlic powder, salt, pepper, sour cream, Dijon mustard, and remaining half of the cayenne pepper. Whisk well until thoroughly combined and smooth.
Spray the inside of the slow cooker with a non-stick cooking spray, such as canola oil.
Add ⅓ of the hashbrowns to the bottom of the slow cooker. Evenly layer ½ of the ham, ½ of the peppers, ½ of the tomatoes, ½ of the spinach, and ½ of the cheese over the top. Repeat.
Pour the eggs into the crockpot over the top of the layered ingredients. Cover and cook for 6 hours on low or 2½ hours on high.
Shred the remaining 2 ounces of Gouda cheese over the top. Let sit until melted (while gifts are opened?)
Top with chopped avocados and fresh herbs

4. Tater Tot Casserole

Tater Tot Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Total: PT90M · Yield: [’10’, ’10 servings’]

The very BEST Tater Tot Casserole Recipe! Creamy, comforting, and packed with yummy ground meat, green beans, corn, cheese, and crispy tater tots! Learn how to make this family favorite two ways – with and without soup!

Ingredients

2 tablespoon olive oil (divided)
1 lb lean ground beef
1 lb ground turkey
4 tablespoon butter (divided)
2 large yellow onion
2 cups crimini mushrooms (finely chopped)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
6 cloves garlic (minced)
1/3 cup all-purpose flour
4 tablespoon soy sauce
2-3 tablespoon hot sauce (such as Frank’s RedHot)
1 tablespoon worcestershire sauce
3 cups milk ((I used 2%))
1/2 cup Greek yogurt (or sour cream)
16 ounces green beans (trimmed and cut into 1-inch pieces (see notes) )
2 (15.25 ounce) cans corn (drained)
8 ounces cheddar cheese (shredded)
2 (32 ounce) bags frozen tater tots
2 tablespoon olive oil
1 large yellow onion (minced)
1 lb lean ground beef
1 lb ground turkey
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoon Italian seasoning
6 cloves garlic (minced)
4 tablespoon hot sauce (such as Frank’s RedHot)
1 tablespoon Worcestershire sauce
2 (10 ounce) cans canned cream of mushroom soup
1 (10 ounce) can condensed cheddar cheese soup
16 ounces green beans (frozen or fresh (see instructions for blanching in notes))
2 (15.25 ounce) cans corn (drained)
8 ounces cheddar cheese (shredded)
2 (32 ounce) bags frozen tater tots

Instructions Recipe 1 – Tater Tot Casserole with Homemade Sauce

Brown the Ground Meat – Add 1 teaspoon of olive oil to a large heavy-bottomed Dutch oven or saucepot set over medium-high heat. Brown the ground beef and sprinkle with salt and pepper, to season. Once cooked, transfer beef to a clean plate and set aside.
Caramelize the Onions (optional) – Set a large, heavy-bottomed Dutch oven over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter and heat until shimmering and hot. Add the onions, mixing well to coat in oil. Allow your onions to cook, stirring occasionally. If your onions start to brown, reduce heat to medium-low (remember: we’re cooking these onions low and slow). After approximately 10 minutes, sprinkle with salt (approximately 1/2 teaspoon) and stir to combine. By now, your onions should be softening and lightly golden. If your onions start to dry out and brown/burn prematurely, as a result, (assuming your heat is set to medium-low), add a few teaspoons of water to the pan.
Continue to cook your onions for an additional 30 minutes or so, stirring every 2-3 minutes to prevent burning. You don’t want to stir continuously, but just often enough that the onions have enough time to cook and stick to the bottom of your skillet, browning just slightly – but not burning.
After the first 30 minutes, your onions should be a nice and deep golden color. You may stop now, or continue. If you continue, every minute or so, use a metal spatula to scrape up the brown bits from the bottom of your skillet. Continue to cook, stir, and scrape the brown bits from the bottom of the pan until your onions are a rich golden brown color.
Remove onions from the pot and transfer to a clean cutting board. Roughly chop into smaller pieces using a sharp knife.
Prepare Sauce – Return the Dutch oven to medium-high heat. Add the remaining 3 tablespoons of butter, caramelized onions, and chopped mushrooms to the pot. Stir well to combine. Cook, stirring often, for 5-8 minutes, or until mushrooms have softened.
Season with salt, pepper, Italian seasoning, and fresh garlic. Continue to cook, stirring often, for an additional minute. IF your mixture appears dry, mix an additional 1-2 tablespoons of butter with the onions and mushrooms.
Reduce heat to medium, sprinkle with the all-purpose flour, and immediately mix to combine. Continue mixing for 1 minute, taking extra care not to let the flour burn.
Add the soy sauce, hot sauce, and Worcestershire sauce with the onions and mushrooms. Combine. Stirring continuously, slowly add the milk (I used 2%). Stir until fully combined and heated through – but not boiling. Finally, whisk in the Greek yogurt.
Optional – If you prefer a less chunky sauce or you have little kids who you’re worried may not like the bits of onion or mushroom (this would be my kid), simply blend part, or all of, your sauce. I blended HALF with great results.
Assemble – Preheat oven to 375°F and spray a large 9×13 inch baking dish with non-stick cooking spray. Set aside. Add the corn, green beans, and browned ground meat to the sauce. Mix well to combine. Remove from heat and stir in half of the cheese. Transfer the sauce and vegetable mixture to the prepared baking dish. Top with tater tots and sprinkle with remaining cheddar cheese. Transfer to the oven and bake for 30 minutes, or until tater tots are golden brown and crispy. Serve immediately or enjoy leftovers for up to 5 days when stored in the refrigerator.

Recipe 2 – Tater Tot Casserole with Canned Soup

Preheat oven to 375°F and spray a large 9×13 inch baking dish with non-stick cooking spray. Set aside.
Add the oil to a large Dutch oven over medium-high heat. Add the onions and cook, stirring often, until soft and starting to brown -approximately 10-15 minutes. Add the ground beef and ground turkey and sprinkle with salt and pepper, to season. Cook, scraping up any brown bit stuck to the bottom of the pan until meat is cooked. Sprinkle with Italian seasoning and mix in the fresh minced garlic. Mix well to combine.
Reduce heat to medium and add the hot sauce, Worcestershire sauce, canned cream of mushroom soup, and condensed cheddar cheese soup. Mix well. Add the green beans and corn and mix again.
Transfer the beef and onion mixture to the prepared 9×13 inch baking dish. Layer the top with freshly shredded cheddar cheese and top with frozen tater tots.
Transfer to the oven and bake for 30 minutes, or until tater tots are golden brown and crispy. Serve immediately or enjoy leftovers for up to 5 days when stored in the refrigerator.

5. Red Velvet Waffles

Red Velvet Waffle Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’12’, ’12 waffles’]

With bold color and warm chocolatey flavor, Red Velvet Waffles are a delicious and comforting evolution of a breakfast-food classic made with cocoa powder and finished with a drizzle of cream cheese glaze.

Ingredients

2¼ cups all-purpose flour
3 tablespoons granulated sugar
2 tablespoons natural cocoa powder
½ teaspoon fine salt
4 teaspoons baking powder
2 large eggs
1¾ cups buttermilk
2 tablespoons melted butter
2 tablespoons oil
2 teaspoons vanilla extract
½ teaspoon instant coffee (optional)
1 oz red food coloring
4 oz cream cheese
⅔ cup powdered sugar
½ teaspoon vanilla extract
2-3 tablespoons whole milk

Instructions Make the Red Velvet Waffles

In a bowl, whisk together all the dry ingredients.
Add all of the wet ingredients and whisk together until a batter forms. Let the batter rest for 30 minutes if using gluten-free flour.
Preheat the waffle iron and spray or grease with oil.
Pour about ⅓ cup of batter on the waffle iron for each waffle. This will depend on the size of your waffle iron. Cook until golden, about 5 to 6 minutes.
Take the cooked waffles and place them on a wire rack to keep crisp.

Make the Cream Cheese Glaze

Mix all ingredients together with a hand or stand mixer.
Add additional milk if needed to thin the glaze for drizzling.
Drizzle the desired amount of glaze on top of each waffle just before serving.

6. Healthy Banana Oatmeal Waffles

Healthy Banana Oatmeal Waffles {No Flour} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘3’, ‘3 large waffles’]

Start your morning off right with these delicious and healthy banana oatmeal waffles. Made with bananas, chia seeds, and oats, they’re a good source of fiber and nutrients, giving you plenty of energy to face the day! Best healthy waffle recipe ever! (Gluten-free, vegetarian)

Ingredients

2 cups large flake oats
1 tablespoon chia seeds
1 1/4 cups milk ((or milk alternative))
2 large eggs
2 medium ripe bananas
2 teaspoons pure vanilla extract
2 teaspoons cinnamon
1 teaspoon baking powder
Desired sweetener ((i.e. packet of stevia, maple syrup, honey, etc. – optional))

Instructions

Preheat waffle iron and spray with cooking spray.
Blend all ingredients in a blender until almost smooth. You may need to add a bit more milk if the batter still seems too thick.
Pour about 1 cup of the batter onto the waffle iron (the amount will depend on the size of your waffle iron). Allow waffle to cook. I cook mine on close to the highest setting (5/6) and about a minute or two after the waffle iron says it’s ready, so that the waffles are a little more browned and crispy. If you prefer softer waffles, you can take them out when the buzzer goes off.
Repeat with remaining waffle batter. Serve warm with desired toppings!

7. Christmas Fruit Salad

Christmas Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘8’, ‘8 – 10 servings’]

Brighten up your winter mornings with this easy Christmas fruit salad recipe with orange juice and honey! This is one of those recipes you can easily throw together at the last minute, yet somehow turns out fancy enough for Christmas morning or even your holiday meal. The homemade citrus dressing makes those fresh fruits pop! {Gluten-free, dairy-free & vegetarian}

Ingredients

5 green kiwis, (peeled, quartered and sliced)
4 Bartlett pears, (diced)
1 1/2 cups sliced strawberries
1 1/2 cups pomegranate arils
5 Mandarin oranges, (peeled and divided)
1/3 cup freshly squeezed orange juice
2-4 tablespoons honey ((adjust depending on how sweet you like your fruit salad))
1 tablespoon light olive oil ((optional for added richness))

Instructions

Add the kiwi, pears, strawberries, pomegranate arils and mandarin oranges to a large serving bowl.
In a small mixing bowl or jar, whisk together the orange juice, honey, and oil (if using).
Pour over fruit and toss to evenly coat with dressing. Allow it to sit for several minutes before serving.

8. Cranberry Almond French Toast

Cranberry Almond Baked French Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT105M · Yield: [’12’]

This baked cranberry almond French toast is sweet and made with fresh cranberries and sliced almonds, with a hint of almond in the batter. Topped with a light glaze and freshly whipped cream.

Ingredients

1 ½ cups milk
6 eggs
1 teaspoon salt
¾ teaspoon almond extract
1 teaspoon vanilla extract
14 ounce can Eagle Brand® Sweetened Condensed Milk ((1 ¼ cup))
1 loaf Italian Bread (about 1 pound, sliced into 1” slices, see notes)
1 ½ cups fresh cranberries
Scant ½ cup sliced almonds
1 cup powdered sugar
1 ½-2 tablespoons milk
1 cup heavy whipping cream
¼ cup sugar
1 teaspoon vanilla extract

Instructions French Toast:

In a large mixing bowl whisk together milk,eggs, salt, almond extract, and vanilla until smooth. Then add in the Eagle Brand® Sweetened Condensed Milk and whisk until smooth.
Slice bread into 1” thick slices. In a 9x13baking dish a place your first layer of sliced bread across the bottom. If necessary, cut bread slices in half to fit the bread entirely across the pan.
Sprinkle half the sliced almonds and freshcranberries across the first layer of bread. Place the second layer of bread across the pan and then sprinkle the remaining almonds and cranberries over top of the bread.
Pour your custard mixture evenly across the bread. Cover with foil and let sit for at least 1 hour or overnight.
Preheat oven to 350 degrees Fahrenheit. Bake theyour French toast for (while still covered with foil) for 25 minutes. Then remove the foil and bake for another 10-15 minutes.

Glaze and Whipped Cream:

While the French toast is baking make your glaze and whipped cream. Whip your cream with sugar and vanilla until you have stiff peaks. Refrigerate until needed.
Whisk together your powdered sugar and milkuntil you have a drizzable glaze. Start with 1 ½ tablespoons of milk and then add more if needed.
Let French toast cool for 5 minutes, then drizzle your glaze over top of the French toast and serve with whipped cream.

9. Gingerbread Coffee Cake

Easy Gingerbread Coffee Cake with Crumb Topping is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [’12’, ’12 squares’]

A spice cake mix is transformed into a Gingerbread Coffee Cake that is perfect for the holiday season!

Ingredients

1 box spice cake mix ({15.25 ounces})
1 teaspoon ground ginger
½ teaspoon cinnamon
⅓ cup vegetable oil
½ cup molasses
½ cup milk ({I used 2%})
3 eggs
⅓ cup granulated sugar
1 cup brown sugar ({packed})
1 teaspoon cinnamon
¼ teaspoon ground ginger
1 cup butter ({melted})
3 cups all purpose flour

Instructions

Preheat oven to 350 degrees and spray a 9×13 pan with non-stick spray {set aside}.

Gingerbread Cake

Combine the spice cake mix, ground ginger, cinnamon, vegetable oil, molasses, milk and eggs in a medium bowl and mix until everything is combined well. {I used a hand held mixer} Pour batter into prepared 9×13 pan and spread into an even layer.

Crumb Topping

In a small bowl combine all of the crumb mixture ingredients. Work the mixture together into small crumbs using a pastry blender {or fork}. Don’t over work the mixture or you will get a paste and it will change the texture. Sprinkle the crumbs in an even and thick layer over the top of the gingerbread cake batter. Bake for 35-40 minutes {or until a toothpick inserted in the center comes out with only a few crumbs but no raw cake batter}.
Remove your Gingerbread Coffee Cake from the oven and serve warm or let the cake cool completely and cover. Cake will stay moist for 3 days at room temperature or 4-5 in the refrigerator. It also freezes for up to 3 months.

10. Sausage Frittata

Sausage Frittata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’]

Enjoy a versatile and hearty Sausage Frittata. Perfect for breakfast, brunch or dinner, it’s packed with protein and easy to whip up in 45 minutes.

Ingredients

5 sausages
6 eggs
1 cup grated cheese
1 onion (chopped)
1 bell pepper (diced)

Instructions

Preheat your oven to 350°F (175°C).
Cook the sausages in an oven-safe skillet over medium heat until browned. Remove and slice them.
In the same skillet, sauté the onions and bell peppers until softened.
In a large bowl, beat the eggs and add the grated cheese.
Add the cooked sausages, onions, and bell peppers to the egg mixture and mix well.
Pour the mixture back into the skillet and cook over medium heat until the edges start to set.
Transfer the skillet to the oven and bake for 20-25 minutes, until the frittata is just set in the middle.
Allow to cool for a few minutes before slicing and serving.

11. Overnight Eggnog French Toast

Overnight Eggnog French Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT480M · Cook: PT45M · Total: PT525M · Yield: [‘6’]

Simplify brunch this holiday season with this recipe for overnight eggnog French toast made with challah bread!

Ingredients

6 eggs
2 cups eggnog
2 tsp vanilla extract
1 tsp cinnamon
8 cups cubed Challah bread (about ¾ of a regular loaf)

Instructions

In a large bowl, whisk eggs with eggnog, vanilla and cinnamon. Fold in cubed Challah bread.
Pour mixture into an 8×8 ovenproof baking dish. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Preheat oven to 350F. Uncover French toast. Bake in the oven until custard has set and the tops of the bread has browned, about 45 minutes.
Serve with maple syrup, icing sugar and raspberries.

12. Orange Crepes

Orange Crepes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6-8’]

Delicate french crepes filled with orange curd topped with sweetened mascarpone cream come together for the perfect dessert! These orange crepes are an easy recipe guaranteed to impress your guests every time!

Ingredients

Crepe recipe
4 egg yolks
2/3 cup granulated sugar
2 tablespoons orange zest
4 tablespoons freshly squeezed orange juice
pinch of salt
6 tablespoons unsalted butter, room temperature and cut into 6 pieces
Sweetned mascarpone
8 oz mascarpone, softened
4 tablespoons powdered sugar
1 tsp vanilla extract

Instructions

Make crepes according to recipe
Create a double boiler with a large sauce pan and a heatproof glass or metal bowl. Fill the large sauce pan with 1-2″ water and heat until water is boiling. Reduce heat to a simmer and place bowl on top.
Add egg yolks, sugar, orange juice and zest to the bowl and whisk to combine. Continue to whisk constantly until the curd cooks and the mixture thickens. The curd should resemble hollandaise sauce. This takes about 10 minutes.
Remove the bowl from the double boiler and whisk in butter one tab at a time. Pour orange curd into a separate bowl. Cover with plastic wrap to avoid the curd forming a skin.
Fill the crepe with 1-2 tablespoons of orange curd. Spread in a thin layer across the crepe and fold into quarters. Top folded crepe with sweetened mascarpone, orange segments, confectioners’ sugar or more orange curd if desired.

13. Orange Cranberry Muffins

Orange Cranberry Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’12’, ’12 muffins’]

These cinnamon-y orange and cranberry muffins are great for breakfast, lunchboxes and parties throughout the festive season.

Ingredients

200 g all purpose flour (1½ cups)
150 g white sugar (¾ cup)
8 g baking powder (2 teaspoons)
1½ g salt (¼ teaspoon)
3 g cinnamon (ground, 1 teaspoon)
1 large egg (or medium, at room temperature*)
80 g butter (melted, ⅓ cup)
80 mls whole milk (⅓ cup)
80 g yogurt (⅓ cup)
2 g almond extract (½ teaspoon)
150 g cranberries (chopped roughly, 1½ cup)
80 g walnuts (chopped roughly, ½ cup (optional))
4 g orange zest (2 teaspoons)

Instructions

Set the oven to 200°C fan/400°F and butter a 12 cup muffin tray or line with muffin liners.
Sieve together 200 g all purpose flour, 3 g cinnamon and 8 g baking powder, then mix in 1½ g salt and 150 g white sugar and set aside.
In a medium bowl, whisk together the wet ingredients: 1 large egg, 80 g butter, 80 mls whole milk, 80 g yogurt, 2 g almond extract till mixed.
Pour the wet ingredients plus 150 g cranberries, 80 g walnuts and 4 g orange zest into the dry and mix gently till just combined*.
Spoon the batter into the muffin cups so they are ¾ full, and bake for 20-25 minutes or till a toothpick inserted into the center comes out clean.

14. Overnight Orange Cinnamon Rolls with Cardamom

Overnight Orange Cardamom Cinnamon Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Yield: [‘8’, ‘8 cinnamon rolls’]

Orange and cardamom add a delicious twist to classic cinnamon rolls!

Ingredients

½ cup milk (almond, skim, 1% or 2% milk warmed up to about 110-115°F)
1 package active dry yeast (or 2 1/4 teaspoons)
3 large eggs (at room temperature)
4 cups plus up to ¼ cup more if needed all-purpose flour
¾ cups cornstarch
½ cup granulated sugar
1 teaspoon sea salt
⅛ teaspoon ground cardamom
Zest of 1 medium orange (about 1/2 tablespoon)
¼ cup fresh squeezed orange juice (at room temperature)
12 tablespoons unsalted butter, diced into small cubes and softened to room temperature
1½ cups packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
¼ teaspoon sea salt
4 tablespoons unsalted butter at room temperature
1½ cups powdered sugar
4 ounces cream cheese, softened to room temperature
¼ cup orange juice
½ teaspoon vanilla extract

Instructions Prep

Take the eggs out of the fridge a couple of hours prior and let them sit in a bowl on the counter to come to room temperature. Take the butter out and allow it to soften to room temperature.
Warm up the milk. Measure out the orange juice for the dough so it can warm up to room temperature.

Make the Dough

In a large bowl, whisk together the warm milk, yeast, and room temperature eggs. Set aside.
In the bowl of a stand mixer, whisk together the flour, cornstarch, sugar, salt, cardamom and orange zest. Whisk until there are no large clumps of ingredients together. Attach the dough hook, then turn the mixer on low speed. Slowly add the warm milk mixture followed by the room temperature orange juice. Allow the ingredients to combine for one minute.
Increase the speed to low-medium and add the softened, cubed butter in pieces until it’s fully incorporated and there are no large chunks of butter. At this point, the dough will be very wet. Continue mixing at low-medium speed for 10 minutes. If the dough is still fairly wet, add up to another ¼ cup of flour gradually, in 2 tablespoons increments. The dough should be soft, but not too wet or sticky to handle.
Transfer the dough to a lightly greased large bowl and cover with a clean kitchen towel or plastic wrap. Place in a warm location of the kitchen (I place mine in an un-heated oven) and allow the dough to double in size. This usually takes about 2 hours. While the dough is rising, prepare the filling.

Make the Filling

Combine the brown sugar, cinnamon, cardamom and salt in a bowl. Grease two 8-inch cake pans thoroughly and set aside.

Form the cinnamon rolls

Once the dough has sufficiently risen, place on a lightly floured sourface and roll the dough out into a large, thin rectangle. Spread the butter across the dough, leaving a small border around the edges. Then sprinkle the sugar mixture evenly over the buttered dough.
Carefully roll the dough into a long, tight cylinder. Cut into 12 to 16 even pieces that are each about 2-inches thick, then arrange the rolls cut side down in the prepared greased baking dish. Cover tightly with plastic wrap and store in the refrigerator overnight or up to 24 hours.

Second Rise & Bake the Dough

In the morning, remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and place it on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; this takes about 30 minutes. Remove the rolls and the shallow pan of water from the oven. Preheat the oven to 350°F; once ready, return the rolls to the oven and bake for 30-35 minutes, or until the tops are golden brown.

Make the Icing

While the rolls are baking, make the icing. In a bowl, whisk together the powdered sugar, cream cheese, orange juice, and vanilla extract until smooth. Once the rolls are done, remove from the oven and spread about 1/4 of the icing evenly over the rolls. Allow the buns to cool for 5-10 minutes, then top with the remaining icing just before serving. (this helps create a thicker icing!).

15. Christmas Fruit Salad Cups

Christmas Fruit Salad Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

2 medium apples (peeled, cored and diced — about 2 cups)
1 cup fresh or frozen cranberries
1/2 cup freshly squeezed orange juice
1 tablespoon lemon juice
1/4 cup packed brown sugar (or maple syrup)
1/2 teaspoon ground cinnamon
Pinch of salt
12 mini phyllo cups (store-bought) or 12 mini tart/wonton cups
1 small orange or 2 clementines, segmented and membranes removed
1/2 cup pomegranate seeds
1 cup seedless red grapes, halved
1/4 cup chopped walnuts or pecans (toast if not pre-toasted)
1/2 cup plain Greek yogurt
2 tablespoons honey or maple syrup (to sweeten the yogurt)
1/4 teaspoon vanilla extract
Fresh mint leaves for garnish

Instructions

1. Prepare and measure all ingredients: peel, core and dice the apples; segment the orange; halve grapes; measure juices, spices and nuts. If your nuts are not toasted, toast them now in a dry skillet over medium heat, stirring, 3–4 minutes until fragrant, then set aside to cool.
2. In a medium saucepan combine the diced apples, cranberries, orange juice, lemon juice, brown sugar, ground cinnamon and a pinch of salt.
3. Bring the mixture to a gentle simmer over medium heat, then reduce the heat and cook, stirring occasionally, until the apples are tender and the cranberries have softened and partly burst, about 8–10 minutes (cook longer if you prefer a thicker compote). This ensures the main fruit components are fully cooked and tender.
4. Taste the compote and adjust sweetness or acidity as needed — add a little more brown sugar or a splash more lemon juice if desired. Remove from heat and let the compote cool for 5–10 minutes.
5. While the compote cools, stir together the Greek yogurt, honey (or maple syrup) and vanilla extract in a small bowl. Taste and adjust sweetness to your liking.
6. In a mixing bowl gently combine the cooled compote with the orange segments, pomegranate seeds and halved grapes. Toss lightly so the fresh fruit stays intact.
7. Spoon about 1 to 2 tablespoons of the fruit mixture into each mini phyllo cup (adjust amount so you get about 12 filled cups).
8. Top each filled cup with a small dollop (about 1 teaspoon) of the sweetened yogurt, then sprinkle with the toasted chopped nuts and a small mint leaf for garnish.
9. Serve immediately for the crispiest cups, or refrigerate up to 1 hour and bring to room temperature for 10 minutes before serving. Taste one cup and adjust any final seasoning or sweetness if needed, then enjoy.

16. Overnight Creme Brulee French Toast

Special Occasion Overnight Creme Brulee French Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT1H30M · Total: PT12H · Yield: 6

This overnight creme brulee French toast takes two days to make — but it’s totally worth it. The rich, sweet results are always a crowd favorite.

Ingredients

12-14 1-inch thick slices French baguette (about 3/4 of a loaf)
1/2 cup unsalted butter (1 stick)
1 cup packed light brown sugar
2 tablespoon light corn syrup
6 large eggs
1 1/2 cups half-and-half
2 teaspoon pure vanilla extract
1/4 teaspoon Kosher salt
2 tablespoon cinnamon sugar

Instructions

You’ll need a 9×13-inch baking pan. I use a glass one that goes from fridge to oven without problems. Start by fitting the bread into the pan to determine how many slices you really need. It varies based on the size of the loaf. Once you’ve fit as many in as you can, remove from the pan and stack them to the side. Brush any crumbs from the inside of the pan. Then, grease the bottom and sides of the pan with a little butter all over. Set this aside while you prepare your caramel-y layer.
Next, you need a small saucepan. Melt the butter in the pan and then add the light brown sugar and corn syrup. Whisk vigorously for 4-6 minutes, until the sugar dissolves and it becomes what appears to be a smooth liquid. Pour into the prepared pan, taking care to spread it evenly around by tilting the baking pan to distribute.
Press the slices of French bread into the pan, taking care to get the caramel-y mixture onto each one.
Finally, whisk together the eggs, half-and-half, vanilla extract and salt until slightly frothy and pale yellow in color. Use a ladle to pour this over the French bread slices. It’s key that you coat each slice all over (otherwise there will be hard spots in the toast). It will look like a lot of egg, but don’t worry — it absorbs into the bread. Cover and chill overnight in the refrigerator.
Remove the French toast from the fridge and let it sit at room temperature for 30 minutes. While it’s sitting, preheat the oven to 350 degrees.
Sprinkle the slices with the cinnamon sugar.
Slide the pan into the oven and bake, uncovered, for 40-50 minutes, until puffed and golden brown. The egg should be set all over. Remove from the oven and serve immediately.

17. Cinnamon Pull-Apart Christmas Tree

Cinnamon Pull Apart Christmas Tree Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 servings’]

This cinnamon pull apart christmas tree recipe is easy and quick to create for the holidays!Â The Christmas tree shape makes for a darling, festive dessert.

Ingredients

1 can refrigerated pizza crust
1/3 cup salted butter
1/4 cup granulated sugar
1 Tbsp cinnamon
1 Tbsp olive oil or melted butter
1/2 cup powdered sugar
1 Tbsp milk

Instructions

Pre heat oven to 350 degrees F.
In a medium bowl, mix together the butter, sugar and cinnamon.
Open the can of pizza crust dough and spread it into a long rectangle on a floured surface. Use a pizza cutter to divide dough into two large triangles.
Line a large baking sheet with a piece of parchment paper.
Place a large triangle of pizza dough on the cookie sheet.
Spread the cinnamon mixture over the dough, leaving the edges uncovered.
Place the second dough triangle over the cinnamon layer of the first triangle of dough. Press the edges together.
Use a sharp knife or pizza cutter to cut slices into each side of the dough tree about two inches into the tree and one inch apart.
Twist each of these pieces a few times to create breadsticks.
Melt butter and then brush over the entire tree. Add a sprinkle of sugar if desired.
Place the prepared baking sheet into the preheated oven for 20-25 minutes until golden brown on top and cooked through on the bottom.
In a small bowl mix powdered sugar and milk to create an icing glaze. Drizzle this over the entire tree shaped baked bread.
Serve warm. Guests can pull each cinnamon stick from the tree as they would like.

18. Cinnamon Roll Baked Oatmeal

Cinnamon Roll Baked Oatmeal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘8’]

Cinnamon roll baked oatmeal is easy to make and so flavorful. The perfect mix of cinnamon rolls and oatmeal. This healthy cinnamon bun baked oatmeal is gluten free, dairy free, egg free and vegan. Great for parties, holiday meals or weekday breakfasts.

Ingredients

2.25 cup dairy free milk
2 tbsp ground flax
1/3 cup maple syrup
2.5 cups rolled oats
1 tbsp cinnamon
1 tsp baking powder
2 tbsp avocado oil
2 tbsp almond butter
1/4 cup coconut sugar
1 tsp cinnamon

Instructions

Preheat the oven to 350F.
In a large bowl, combine the dairy free milk, ground flax and maple syrup. Stir well.
Add oats, cinnamon and baking powder to the bowl with the milk mixture. Stir well.
Add the cinnamon oat mixture to the casserole dish sprayed with avocado oil.
In the bowl, combine the avocado oil, almond butter, coconut sugar and cinnamon. Stir well.
Put cinnamon swirl mixture into a ziplock bag and cut the corner off. Swirl over the oatmeal mixture.
Bake in the oven for 350F for 45 minutes.
Allow the cinnamon bun baked oatmeal to cool at least 20 minutes before frosting.

19. Overnight Breakfast Casserole

Make-Ahead Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘8’, ‘8 servings’]

A hearty, delicious make-ahead breakfast casserole that feeds a crowd!

Ingredients

2 tablespoons olive oil
1 lb ground Italian sausage
½ cup yellow onion (peeled and diced)
1 red bell pepper (diced)
2 russet potatoes (peeled and chopped into small cubes)
2 garlic cloves (minced)
4 eggs
½ cup milk
2 cups shredded cheddar cheese, divided

Instructions

Heat olive oil in a large saute pan over medium-high heat. Add the sausage, break apart and crumble with a spoon, and cook until browned.Using a slotted spoon, remove sausage from the pan and transfer to a large mixing bowl. Set aside.
Add onion, red pepper, and potatoes to the sauté pan, and sauté for 5 minutes, softening the onion and red pepper and lightly cooking the potatoes. Then add the garlic and sauté for an additional 2 minutes until softened. Add this vegetable mixture into the mixing bowl with the sausage. Add 1 ½ cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
In a separate bowl, whisk together the eggs, milk, and black pepper. Then add this egg mixture to the bowl with the hashbrown mixture, and stir to combine. Carefully pour the combined ingredients into a 9×13-inch baking dish. Top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and refrigerate overnight.
In the morning, remove from the refrigerator and let sit for a few minutes at room temperature while you preheat the oven to 375°F.
Cover with foil and bake for 30 minutes. Remove the aluminum foil and bake for an additional 15-20 minutes, until the potatoes are cooked through.
Remove and let the casserole rest for 5 minutes. Garnish with parsley or green onions and serve immediately.

20. Eggnog Pancakes

Eggnog Pancakes (gluten free & vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘8’]

These Eggnog Pancakes are so delicious and easy to make, they’re a great way to make any day start off special without tons of work.

Ingredients

3 cups gluten-free flour blend
4 3/8 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 cup low-carb granulated sweetener
1 1/4 cups vegan eggnog ((use regular eggnog if desired))
2 eggs
6 tablespoons butter ((melted. Use coconut oil for vegan))
additional fat for cooking ((ghee or oil preferred. See Recipe Notes))

Instructions

Place all dry ingredients into a large bowl. Whisk or stir to fully combine.
Combine wet ingredients in a small bowl. Whisk to combine.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the well. Use an electric mixer, mix until smooth.
Let batter set for 10-30 minutes.
When the batter resting time is just about over, preheat your electric griddle to 375 degrees Fahrenheit or turn other griddle or pan to medium heat.
The pan is ready to use when a drops of water dropped onto the griddle sizzles.
Add a little ghee or oil of choice to the pan.
If the batter is too thick, add a bit more eggnog or coconut milk. If it’s too thin, add a bit more flour.
Drop about ¼ cup batter onto the griddle for each pancake.
When bubbles pop and leave empty holes on the uncooked surface of the pancake, they are ready to flip (see Recipe Notes for more details).
Cook 1-2 more minutes on the second side. When the second side releases easily and is golden, it’s ready to flip. If you check and it’s not ready to flip, check again every 30 seconds to prevent burning.
Top with butter, real maple syrup, low-carb maple syrup, coconut milk whipped cream (of course you can use real whipped cream if you’d like), and some nutmeg or pumpkin pie spice. Add some of this Keto Blueberry Syrup for an extra special treat.

21. Eggnog French Toast

Eggnog French Toast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

This easy eggnog French toast recipe is the perfect holiday breakfast or Christmas morning brunch. Thick sliced, soft brioche is soaked in a rich eggnog custard with nutmeg, cinnamon, and rum extract, then cooked until golden and crisp. It takes about 10 minutes to prep and 30 minutes total, so you can serve something extra special without any stress.

Ingredients

14 oz Brioche loaf
4 eggs
1 cup eggnog
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp rum extract
pinch salt
2 tbsp brown sugar* (optional)

Instructions

Slice the loaf into thick slices that are between 1/2 and 3/4 inch thick.
Whisk everything together for the egg mixture until it’s smooth and set it aside.
Preheat a large cooking pan over medium heat and lower the heat to medium-low so the outside of the bread doesn’t cook faster than the inside. Grease the pan with a little oil.
Dip each side of the bread into the egg mixture and cook for 3-4 minutes on each side. Depending on the size of the pan, you may need to cook it in batches of 3 or 4 slices at a time.
To keep cooked French Toast warm, preheat the oven to 200F° and keep it in the oven while the rest is cooking.

22. Cranberry Orange Scones

Cranberry Orange Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1 1/4 cups (155 g) all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
4 tablespoons (1/4 cup / 56 g) cold unsalted butter, cut into small cubes
1/2 cup (120 ml) heavy cream or half-and-half, plus extra for brushing
1 large egg
1 teaspoon vanilla extract
Zest of 1 medium orange (about 1 tablespoon)
1/2 cup (60 g) fresh or frozen cranberries, coarsely chopped
1 tablespoon fresh orange juice (for dough and/or brushing)
1/2 cup (60 g) powdered sugar (for glaze)
1 to 2 teaspoons additional orange juice or milk (to thin glaze if needed)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
2. Measure and prepare ingredients: grate the orange zest, juice the orange, cut the butter into small cubes, and coarsely chop the cranberries if using large berries.
3. In a large bowl whisk together the flour, sugar, baking powder, and salt until evenly combined.
4. Add the cold cubed butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
5. Stir in the orange zest and the chopped cranberries so they are coated with the flour mixture (this helps prevent them from sinking).
6. In a separate small bowl whisk the egg, 1/2 cup cream, 1 teaspoon vanilla extract, and 1 tablespoon orange juice until combined. Pour the wet mixture into the dry ingredients and gently fold with a spatula until a shaggy dough forms. Do not overmix; a few dry streaks are fine.
7. Turn the dough out onto a lightly floured surface and press it together gently. Pat the dough into a 7-inch (18 cm) circle about 1 inch (2.5 cm) thick. Using a sharp knife or bench scraper, cut the circle into 4 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them at least 1 inch apart. Alternatively, shape into 4 individual rounds about 3 inches across.
8. Brush the tops lightly with a little extra cream or orange juice for color. Bake in the preheated oven for 15–20 minutes, or until the scones are golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs but no raw dough.
9. While the scones bake, make the glaze: whisk the powdered sugar with 1 teaspoon orange juice, adding up to 1 more teaspoon of orange juice or a little milk until the glaze reaches a pourable but thick consistency.
10. Remove the scones from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. When slightly warm, drizzle or brush the orange glaze over the scones.
11. Taste a scone and, if needed, adjust the glaze or serve with an extra sprinkle of orange zest. Serve warm or at room temperature.

23. Cinnamon Roll Wreath

Cinnamon Roll Wreath is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT220M · Yield: [’16’, ’16 Servings’]

Soft and sweet cinnamon rolls take on a festive wreath shape. They are a perfect holiday breakfast or something fabulous for overnight guests.

Ingredients

1 cup whole milk
⅔ cup granulated sugar
1½ Tablespoons dry active yeast (2 packets)
½ cup salted butter
2 large eggs (at room temperature)
4½ cups all purpose flour (plus extra for dusting surfaces)
6 Tablespoons butter
½ cup light brown sugar (packed)
1½ Tablespoons ground cinnamon
¼ teaspoon grated nutmeg
2 cups powdered sugar
2 Tablespoons melted butter
1 teaspoon vanilla extract
4 Tablespoons whole milk

Instructions

Heat milk to about 100℉. If you don’t have a thermometer, you can check the temperature with a finger. It should feel warm but not so hot you can’t leave your finger in it.
Stir in the sugar and yeast. Allow to sit for 5-10 minutes. It should foam if your yeast is active. If it doesn’t, start over with new yeast.
While your yeast is getting bubbly, melt the butter in a large bowl and set aside to cool.
When the yeast is ready, stir the mixture into the butter. Lightly beat the eggs and add to the bowl, mixing to combine.
Add the flour a bit at a time, stirring as you go. Once all of the flour is added, stir until it comes together in a ball.
Turn out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
Place the cinnamon roll dough in a lightly greased bowl and cover with plastic wrap or a damp towel. Allow to rise in a warm place until doubled in size, 1-2 hours.
Put dough on a lightly floured piece of parchment paper or silicone mat, roughly 8×13-inch in size. Gently press the dough out to evenly cover the rectangle.
Prepare the filling by melting the butter then stirring in the brown sugar, cinnamon and nutmeg. Spread over the dough.
Roll into a tight log, then cut the dough into 16 equal pieces without going all the way through.
Transfer the baking mat or parchment paper onto a large baking sheet. Form the dough into a wreath by tipping a roll on its side, then slightly overlapping with the next roll, working your way around.
Place a small bowl or ramekin in the center of the wreath to help it hold its shape, then cover with plastic wrap or a damp towel. Allow them to rise for 45 minutes. (If you want to make overnight rolls, they can be covered and refrigerated for up to 14 hours after you form the wreath. Just bring them to room temperature and let them rise for 45 minutes before baking.)
Bake in a preheated 350℉ oven for 25 minutes. The cinnamon rolls should have a nice even golden brown color.
To make the glaze whisk together the powdered sugar, melted butter, vanilla and 2 Tablespoons of milk until smooth. Add more milk as needed to get your desired consistency. Drizzle over warm cinnamon rolls. Top with sprinkles if desired.
These rolls are best enjoyed warm, but keep well. Store leftovers in an airtight container at room temperature for up to three days. Otherwise wrap the individual rolls and freeze them for later. A few seconds in the microwave will perk them right up.

24. Sausage, Tomato, and Mozzarella Quiche

Sausage, Tomato and Mozzarella Quiche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: 6

Forget breakfast sandwiches, this delectable Sausage, Tomato and Mozzarella Quiche recipe has all the flavors in an elegant forkable form.

Ingredients

1 frozen deep dish pie crust
1 cup shredded mozzarella cheese
1 cup diced fresh tomatoes
1 chicken sausage link, diced (any flavor)
5 large eggs
1 cup milk
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper

Instructions

Heat the oven to 375 degrees Fahrenheit. Set the pie crust (in its metal pan) on a baking sheet. This will catch any spillage as it cooks. Spread the mozzarella cheese, then diced tomato, then sausage in the pie crust. In a large bowl, whisk together the eggs, milk, basil, salt and pepper until well combined. Pour into the pie crust. Slide the baking sheet (with filled pie crust) into the oven carefully. Bake for 40-45 minutes, or until set in the center and a light golden brown on top. Remove from the oven. Let cool for a few minutes before slicing into wedges and serving.

25. Pumpkin Spice Granola Bars

Pumpkin Spice Granola Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT135M · Cook: PT30M · Total: PT195M · Yield: [‘8’]

Crispy, nutty, spicy, and lightly sweet granola bars that are the perfect healthy fall snack.Make sure to let the granola bars rest in the fridge for at least 2 hours before baking. Also make sure to let them cool completely to room temperature before cutting up and serving.

Ingredients

1 3/4 cups old-fashioned oats (certified gluten free if making these GF)
2 tablespoons raw hemp seeds
2 tablespoons chia seeds
2 tablespoons almond meal
1/4 cup. sunflower or pumpkin seeds
1/4 teaspoon salt
1/3 cup honey
2 tablespoons raw coconut oil
1/2 teaspoon vanilla extract
1 teaspoon pumpkin spice blend
1 egg white (whisked lightly)

Instructions

Spray an 8×8 baking dish lightly with non-stick baking spray and then line the pan with parchment paper sprayed with non-stick spray.
Combine the oats through salt in a medium-large mixing bowl. Stir lightly until everything is thoroughly mixed together.
Heat the honey and coconut oil in a small, microwave-proof or glass mixing bowl. Heat on 50-60% heat for 1.5-2 minutes, stopping to stir every 30 seconds or so, or until the honey is bubbly and the coconut oil is melted.
Whisk in the pumpkin spice and vanilla and lightly whisk together until the spices are mixed into the liquids.
Add the honey mixture to the oat mixture and fold together with a rubber spatula until all of the liquid mixture covers the oat mixture evenly. Add in the egg white and toss that into the oat mixture until it’s thoroughly incorporated.
Pour the oats into the baking pan and press the oats firmly and evenly into the bottom of the pan, making sure to press the oats into the corners.
Cover the baking pan with plastic wrap and let chill in the refrigerator for at least 2 hours.
Preheat the oven to 350 degrees.
Once the oven is heated, add the baking pan to the oven and bake for 27-29 minutes, or until the bars are golden brown around the outside but not turning dark brown yet.
Remove the bars from the oven and place the baking pan on a wire rack. Let cool for 5 minutes.
Remove the bars from the pan by lifting up the parchment paper (not manipulating the bars themselves) and let them cool until room temperature on the wire rack.
Once cool, slice into bars and enjoy!

26. Christmas Fruit Wreath

Christmas Fruit Wreath is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Delight your family with this adorable Christmas fruit wreath recipe on your holiday table! It’s the perfect way to celebrate the holiday season in style while enjoying plenty of nutrient- rich fresh fruit.

Ingredients

5 green kiwis (peeled)
1/4 cup pomegranate arils
2 fresh strawberries

Instructions

Peel and slice the kiwis into ½ inch slices. Next, cut each of the kiwi slices in half.
Get out a large plate. Overlap two the kiwi slice halves so that they’re slightly angled.
Continue around the plate until a wreath shape has been formed (see pictures in post above).
Evenly distribute the pomegranate arils around the wreath to act as decorations.
For the bow, slice the stems off of the strawberries. Cut the strawberries in half lengthways. With one of the strawberries, cut one of the halves in half again lengthways.
On the bottom of the kiwi wreath, arrange the two larger strawberries halves so that the smaller tips are facing each other like the top of a bow.
Underneath, place the two strawberry quarters so that the thicker parts are touching the top of the bow. Cut a small square out of the edge of a kiwi slice and place in the middle of the bow. Serve immediately or store in the fridge for later.

27. Broccoli Bacon Quiche

Easy Broccoli Bacon Quiche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT45M · Total: PT75M · Yield: [‘6’]

Bacon Broccoli Cheddar Quiche is a savory and flavorful dish that combines crispy bacon, tender broccoli, and melted cheddar cheese in a flaky crust. It’s perfect for breakfast, brunch, lunch, or even a light dinner.

Ingredients

12 ounces sliced bacon
2 cups broccoli florets, (fresh or frozen, thawed)
1/2 small onion, (chopped)
2 cups shredded sharp cheddar cheese
4 eggs
1 1/2 cups half and half
1/4 teaspoon seasoning salt
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

Preheat the oven to 375 degrees F.
In a skillet, cook the chopped bacon over medium heat until crispy, about 8-10 minutes. Drain on paper towels.
Drain all but 1 tablespoon bacon drippings. In the same skillet, add the onion and cook until translucent, about 3 minutes. Add the broccoli and cook over medium heat until tender, about 4-5 more minutes. Cool briefly.
Sprinkle a handful of the cheese on the bottom of the pie shell, and spoon the onions and broccoli evenly over the cheese. Sprinkle the bacon on top, followed by the rest of the cheese.
In a large bowl, whisk together the eggs, half and half, seasoning salt, table salt, and black pepper until well combined. Evenly pour the quiche filling mixture over the other ingredients into the pie shell.
Bake the quiche in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown. Let the quiche cool for a few minutes before slicing and serving. Makes 6 servings.

28. Egg Sausage Casserole

Sausage Egg Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

This easy Sausage Egg Casserole is perfect for brunch or Christmas morning. Your guests will love waking up to this hearty, and healthy casserole that mixes eggs, turkey sausage, croutons, spices and cheese.

Ingredients

2 Tablespoons olive oil
1 pound turkey sausage
3 cloves garlic (minced)
1/4 cup sweet onion (diced)
1/2 red bell pepper (seeds removed, diced)
2 cups croutons
1 1/2 cups shredded cheese (divided)
10 eggs
2 cups milk
1 teaspoon paprika
1 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

In a large skillet heat the 2 Tablespoons olive oil over medium heat. Suate the garlic and onion for 2 minutes. Add the sausage and bell pepper and cook until browned. Drain the fat and set aside.
Spread the croutons evenly into the bottom of a greased or non-stick 9×13 inch baking dish or casserole dish.
Sprinkle the sausage and 1/2 cup of cheese evenly over the bread.
In a large mixing bowl whisk the eggs and milk. Stir in the paprika, oregano, salt and pepper.
Pour the egg mixture over the croutons and cheese, making sure to spread it evenly in the pan.
Cover with foil or plastic wrap and refrigerate for 2 hours or overnight or up to a day ahead of time.
When you are ready to bake the casserole preheat the oven to 375 degrees F.
Remove from the fridge and sprinkle the cheese on the casserole.
Bake for 40-45 minutes, or until set and the edges are just starting to crisp. If you want extra crispy edges cook for 45-50 minutes. To test if the casserole is done cooking, insert a knife in the center of the egg casserole and make sure it comes out clean.
Let sit for 10 minutes and then slice into squares.
Serve with fresh parasley, green onion, sour cream or hot sauce.
Leftovers will keep well in the refrigerator for up to 5 days. You can reheat in the microwave.

29. Gingerbread Scones

Gingerbread Scones Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Yield: [‘8’, ‘8 scones’]

Gingerbread Scones are soft and fluffy inside and crisp and flaky outside with the perfect amount of warm spices and brown sugar sweetness.

Ingredients

2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar (lightly packed)
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/8 teaspoon white pepper
6 tablespoons unsalted butter (chilled and diced)
1 cup half and half (or milk or cream, plus 2 tablespoons more for brushing on top)
1 teaspoon pure vanilla extract
1 cup powdered sugar
1/2 teaspoon pure vanilla extract
2 tablespoons milk

Instructions

Preheat oven to 450F. Line a baking sheet with a silpat liner for easy cleanup; otherwise, lightly grease a baking sheet.
Whisk together the flour, granulated sugar, brown sugar baking powder, salt, ginger, cinnamon, nutmeg, cloves, baking soda, and white pepper in a large bowl.
Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Stir in the half and half and vanilla. (The dough should come together, but not be too wet.)
Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and 3/4 inch thick. Cut the circle of dough into 8 equal wedges.
Transfer the scones to the prepared baking sheet, lightly brush the tops with a little half and half, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes. Cool completely.
Once cooled, whisk together all ingredients for the glaze. Dip the tops of the scones into the glaze, letting it run down the sides. Place the scones onto a wire rack and let the glaze set completely before serving.

30. Cinnamon Roll Donuts

Cinnamon Roll Donuts with Pillsbury Canned Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M · Yield: [‘8’, ‘8 donuts’]

If you love the cinnamon roll donuts Krispy Kreme offers, you’ve got to try these! They’re the best Pillsbury cinnamon roll donuts recipe – easy fried (or baked) canned cinnamon roll donuts, no yeast needed! This is one of my favorite recipes with Pillsbury cinnamon rolls and one of the best canned cinnamon roll hacks! These fried cinnamon rolls are SO good!

Ingredients

1 can cinnamon rolls (reserve icing as possible topping)
vegetable oil (for frying)
cinnamon roll icing, powdered sugar glaze, or dusted powdered sugar (for topping (see notes))

Instructions

Remove cinnamon roll dough discs from can and place on a cutting board. Use a small round cookie cutter to cut holes in each.
Heat 2 inches of oil in a heavy-bottomed pan to 360℉, about 5 minutes.
When oil is hot, use tongs to drop donut and holes into the oil and fry until golden brown, about 4-5 minutes per side.
Remove donuts to a wire rack or paper towels to drain excess oil.
Top donuts with icing that comes with canned cinnamon rolls, or top with a powdered sugar icing (see note) or a dusting of powdered sugar.

31. Overnight Gingerbread French Toast Casserole

Overnight Gingerbread French Toast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [‘6’]

Wake up on Christmas morning to the sweet smell of Overnight Eggnog French Toast Bake with Cranberry Maple Syrup. This is a family favorite during the holidays and makes a great addition to your holiday table!

Ingredients

1 pound bread
8 eggs
1 cup whole milk ( {2 cups if using crusty bread})
1/4 cup maple syrup
1/4 cup molasses ( {light or medium})
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup light brown sugar (packed )
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
5 Tablespoons unsalted butter (cold and cubed)

Instructions

Grease a 9×13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan. Set aside.
In a large mixing bowl whisk the eggs, milk, syrup, molasses, vanilla cinnamon, ginger, nutmeg, allspice, cloves and salt together. Pour the liquid over the bread. Cover the baking dish tightly with plastic wrap and put in the refrigerator for 4 hours but it works best if overnight.
Preheat oven to 350°F. Remove the french toast bake pan from the refrigerator and take off the plastic wrap.
Prepare the topping {this could be done the night before}. Stir together the brown sugar, flour, cinnamon, nutmeg and clove together in a large bowl. Using two forks cut in the butter. Sprinkle the streusel topping over the bread.
Cover with foil for the first 30 minutes to prevent over-browning, then uncover for the last 15 minutes. If you want a crispier top to the casserole bake for another 10 minutes
Serve warm with powdered sugar, pecans and syrup.

32. Eggnog Breakfast Casserole

Eggnog Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

Nothing says “holidays” like eggnog! This breakfast casserole is made extra special with a croissant base, a sprinkling of sweet brown sugar, cinnamon and nutmeg.

Ingredients

4 croissants (ripped into bite sized pieces)
3 large eggs
1 cup eggnog
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
pinch salt
⅛ cup brown sugar
sprinkle of cinnamon

Instructions

Spray a 9×13 inch casserole dish with cooking spray. Spread croissants on the bottom of the dish. Set aside.
In a medium size bowl, whisk together eggs, eggnog, vanilla, cinnamon, nutmeg and salt. Pour over the croissants.
Sprinkle brown sugar and cinnamon on top.
Bake, uncovered, in a 350°F preheated oven for 30 minutes, or until the top is golden brown. Serve hot.

33. Cinnamon Roll Waffles with Maple Cranberry Sauce

Cinnamon Roll Waffles With Maple Cranberry Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: 8

These Cinnamon Roll Waffles With Maple Cranberry Sauce are the perfect balance between breakfast foods and desserts! A sweet and tart treat!

Ingredients

1 can Pillsbury cinnamon rolls 8 ct
2 cups whole cranberry sauce
1 teaspoon butter, salted
1/4 cup maple syrup
1 cup cream cheese, room temperature
2 tablespoons cinnamon roll icing (included with the cinnamon rolls)

Instructions

Begin to heat the waffle iron.
Open the can of cinnamon rolls and separate each of the discs. Give each dough disc a light roll with a rolling pin or flatten the dough a little bit with your hand.
Once the waffle iron light indicates that it is ready, place the cinnamon roll dough discs onto each warmed waffle maker grate.
Cook the waffles for approximately 4 -5 minutes or until they are golden brown.
While they are cooking, take out a medium saucepan and on medium-high heat, add the cranberry sauce and maple syrup. Mix well and bring it to a low bubble.
Take the pan off the heat. Stir in the butter and set it aside.
In a medium bowl, mix the cream cheese with the icing sugar.
Plate each of the cooked waffles and spread a dollop of cream cheese onto each cinnamon waffle.
Spoon out the maple cranberry sauce on top of each cooked cinnawaffle.
Serve with fresh fruit and enjoy!

34. Baked Eggs with Ham and Cheese

Baked Eggs with Ham and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: 6

Baking a tray of Baked Eggs with Ham and Cheese in the oven means you can make several servings at once for breakfast, brunch, or brinner. Great way to use up leftover holiday ham.

Ingredients

Butter, for spreading
6 slices white bread
6 eggs, room temperature
1/4 cup cubed precooked ham
1/4 cup shredded cheddar cheese
Chopped parsley, for garnish

Instructions

Preheat oven to 375F. Lightly grease 2 baking sheets with cooking spray.
Butter bread on both sides. Cut out a 2 1/2 inch circle from the center of each slice. Place the cut out rounds on one tray. Place the slices on the second tray.
Bake both trays for 4-6 minutes or until the bottoms are golden brown. Flip each piece to be brown side up.
Crack an egg into the center of each bread slice. Top with ham and cheese.
Bake both trays for 5-8 minutes or until the egg whites are set but the yolks are runny. If the rounds are getting too brown before the eggs are done, pull them from the oven.
Garnish eggs with parsley and serve with rounds for dipping.

35. Cinnamon Chip Scones

Cinnamon Chip Scones – Hershey Cinnamon Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT33M · Yield: [‘8’, ‘8 scones’]

Easy cinnamon chip scones (Starbucks copycat recipe)! And we’re adding an incredible spice orange glaze to make these the best cinnamon chip scones! Hershey cinnamon chips add the perfect bit of sugar and spice in each bite, and I’ve also included instructions to make cinnamon scones without cinnamon chips!

Ingredients

2 cups all-purpose flour
⅓ cup light brown sugar (packed)
¼ tsp baking soda
2 tsp baking powder
1 cup cinnamon chips
½ cup salted butter (frozen (1 stick))
¾ cup full-fat sour cream (cold)
1 large egg (beaten)
1 tsp pure vanilla extract
2 cups powdered sugar
¼ cup freshly squeezed orange juice
1 tsp orange zest
⅛ tsp ground nutmeg
⅛ tsp ground cardamom
½ tsp pure vanilla extract
Pinch salt

Instructions

At least one hour before preparing dough (or the night before), place butter in freezer.
Whisk together flour, brown sugar, baking powder, and baking soda.
Grate in frozen butter and combine with dry ingredients. Using a pastry blender or a fork, blend butter into flour mixture.
In a separate bowl, whisk together sour cream, egg, and vanilla.
Fold sour cream mixture and cinnamon chips into dry ingredients with a rubber spatula until just combined.
Using floured hands and a pastry blender, form dough mixture into a square and then fold the square in half over itself top to bottom. Flatten out into another square and repeat, folding left to right.
Place dough on a lightly floured surface and dust top of dough ball with a little more flour. Gently shape into a 7-inch round flattened disk and cut into 8 wedges. Place wedges about 1-inch apart on a large baking sheet lined with parchment paper or a silicone baking liner.
Preheat oven to 400°F and place baking sheet with scones in the freezer to chill while it heats up.
Bake for 16-20 minutes or until scones are lightly golden on top and golden brown on bottom. Let cool before adding glaze.

Spiced Orange Glaze

Whisk glaze ingredients together until smooth.
Place scones on cooling rack over parchment paper or paper towels to catch drips. Drizzle glaze over cooled scones and allow to set.

36. Cranberry Orange Scones

Cranberry Orange Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT55M · Yield: [’10’, ’10 scones’]

These cranberry orange scones are studded with fresh, tart cranberries and packed with a zesty orange flavor. They are moist and buttery and topped with a sweet orange-vanilla glaze.

Ingredients

2 1/2 cups (315g) all-purpose flour (plus more for work surface and kneading)
1/2 cup (100g) granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1 1/2 cups (125g) fresh or frozen cranberries ((see notes below if using frozen))
½ cup 114g cold unsalted butter, cubed
⅔ cup 167ml cold buttermilk
1 large egg
1 Tbsp orange zest
1 tbsp buttermilk for brushing
1 Tbsp coarse sugar for sprinkling
1 cup (125g) powdered sugar
1/4 tsp vanilla extract
1-2 Tbsp freshly squeezed orange juice

Instructions

In a large bowl, whisk together the flour, sugar, baking powder and salt.
Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Toss in the cranberries. Set aside.
In a small bowl, whisk together the buttermilk, egg, and orange zest.
Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until just combined and all appears to be moistened.
Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball (sprinkle more flour if needed as you’re kneading). It doesn’t have to be smooth. Rough and shaggy is good.
Pat into a 6″ circle and cut into 8 or 10 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 425F.
Brush the top of the scones with more buttermilk and generously sprinkle with coarse sugar.
Bake for 20-22 minutes or until golden brown. Remove from the oven and transfer to a wire rack to cool completely before glazing.
In a small bowl, whisk together the glaze ingredients, adding in 1 tablespoon of orange juice at a time until you reach your desired consistency. Drizzle over scones.

37. Eggnog Waffles

The Best Eggnog Waffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M · Yield: [‘4’, ‘4 Waffles’]

Full of nutmeg and eggnog, these Eggnog waffles are the perfect breakfast to serve on Christmas morning or throughout the holiday season! Serve these fluffy eggnog waffles with lots of maple syrup, butter, and freshly ground nutmeg!

Ingredients

2 cups All purpose flour
2 tsp Baking Powder
1/2 tsp Nutmeg (Freshly grated if possible)
5 tbsp Butter (Melted)
2 Eggs
2 tbsp Sugar
1 1/2 cups Eggnog

Instructions

Preheat your waffle maker according to the manufacturer’s instructions.
In a large bowl or a liquid measuring cup, mix together the melted butter, eggnog, and egg until fully combined. Add the sugar and mix again.
In a medium bowl, add the flour, baking powder, and nutmeg. Mix the dry ingredients until fully combined.
Pour the flour mixture into the wet ingredients and mix until just combined. It’s ok if there are a few lumps left in the batter, you do not want to overmix.
Spray the waffle maker with nonstick cooking spray or spread on melted butter. Scoop batter into the waffle maker. Cook based on your waffle maker instructions. Serve with maple syrup and butter.

38. Gingerbread Pancakes with Pudding

📋 Gingerbread Christmas Pancakes (with cranberry compote) Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘7’, ‘7 pancakes’]

These Gingerbread Christmas Pancakes (with cranberry compote) are made with butterscotch pudding, have a mild gingerbread flavor (containing no molasses or cloves) and are so delicious! The easy cranberry compote pairs perfectly with the slightly sweet pancakes and makes a festive and beautiful holiday breakfast or brunch!

Ingredients

2 cups all-purpose flour
1/2 175 g -pkg cook and serve butterscotch pudding
1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp cinnamon
1 1/2 tbsp brown sugar
1 large egg
2 cups milk
1 tablespoon canola oil
2 teaspoons vanilla extract
3 cups frozen cranberries
1 cup white granulated sugar
2 tsp orange zest
1 tsp vanilla
1 tbsp + 1 tsp water
1 tsp cornstarch
whipped cream
maple syrup

Instructions Gingerbread Pudding Pancakes

Heat a non-stick frying pan to medium heat and spray with non-stick cooking spray
Mix flour, dry pudding powder, baking powder. cinnamon, ground ginger, baking soda and brown sugar together in a large bowl.
In a separate bowl, mix egg, milk, oil and vanilla.
Add wet ingredients to dry ingredients and mix until just combined.
Pour batter (about 1/3 cup ) into pan to desired size of pancake, depending on how big you like your pancakes and the size of your pan.
When bubbles appear on surface, then flip and cook on other side until lightly brown.
Repeat with remaining batter until all gone.

Cranberry Compote

In a saucepan, bring the cranberries, sugar, and water to a boil.
Reduce heat to medium high and add vanilla and orange zest, then simmer for 5 to 10 minutes or until the compote is syrupy.
Add the cornstarch to 1 tsp water in a small bowl and mix until smooth. Add to compote and cook for 2-3 more minutes or until it thickens slightly.
Let cool and refrigerate until completely chilled, about 30 minutes.

39. Gingerbread Pancakes

Easy Gingerbread Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 3

Light and fluffy, these homemade Gingerbread Pancakes are so easy to make for Christmas breakfast! You can even prepare the batter ahead of time too.

Ingredients

1 Cup All-Purpose Flour
2 Tablespoons Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Allspice
1 Egg
3/4 Cup Milk
2 Tablespoons Molasses
1 Tablespoon Canola Oil
Non-Stick Cooking Spray
Optional Toppings: Dried Cranberries, Syrup, Whipped Cream, Apple Pie Filling

Instructions

1- In a large bowl, combine the first six ingredients. In a smaller bowl, combine the egg, milk, molasses and oil. Stir the wet ingredients into the dry ingredients until moistened. 2- Pour batter by 1/4 cup onto a hot griddle. Flip when bubbles start to form on the top. Cook until golden brown. 3- Serve hot with toppings.

40. Spinach Parmesan Quiche

Quiche Florentine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT55M · Total: PT1H25M · Yield: 6

This easy Quiche Florentine is a fresh spinach quiche baked in a homemade pie crust to serve for brunch or breakfast for dinner.

Ingredients

1 + 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt (preferably kosher)
1/2 cup (4 ounces) unsalted butter, cold and cut into 8 tablespoons
3 tablespoons vegetable shortening, cold and cut into 3 tablespoons
1/4 cup cold water
1 tablespoon olive oil
1/2 cup diced yellow or white onion
1 clove garlic, minced
6 cups fresh spinach leaves (see Note about using frozen)
2 large eggs, room temperature
1/2 cup whole milk, room temperature (do not use low fat or skim)
1/2 cup heavy whipping cream, room temperature
1/4 teaspoon salt (preferably kosher)
1 cup shredded Parmigiano Reggiano cheese (or substitute another cheese for vegetarian friendly)

Instructions

Make the pie crust: In the bowl of a food processor, add the flour, sugar, and salt. Add the cold butter and cold shortening then pulse until butter and shortening are cut into the flour, looking like large pebbles.
Add the water and pulse until a dough forms. Gather the dough and pat into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.Alternatively, you can do this by hand. Add the flour, sugar, and salt to a large bowl then cut in the butter and shortening with a pastry blender. Stir in the water until a dough forms.
Preheat oven to 375F. Place a 9-inch tart pan with a removable bottom onto a baking sheet.
On a lightly floured surface, roll out the pie dough into a circle slightly bigger than the pan. Line the bottom and sides with the crust, patching it together if necessary.
Line the pie crust with foil on top then fill with pie weights or dried beans. Bake for 10 minutes. Remove the foil and weights then bake another 5 minutes or until the bottom is golden brown and no longer looks uncooked.
Make the filling: While the crust is baking, prepare the filling. In a large skillet, heat the oil. Once hot, add the onion and a big pinch of salt then cook until softened, about 5 minutes. Add the garlic and cook 1 minute.
Add the spinach and another big pinch of salt. Stir until all of the leaves are coated in the onion mixture. Cook until wilted and bright green, about 5 minutes.
In a large bowl or measuring cup, whisk together the eggs, milk, cream, and salt.
Once the crust has finished baking, sprinkle the cheese evenly over the crust. Top with the spinach mixture then pour the egg mixture over top.
Bake for 35-40 minutes or until top is golden brown, slightly puffed, doesn’t jiggle when moved, and a toothpick inserted in the center comes out clean. Cool 15 minutes before serving.Store covered in the refrigerator for up to 4 days.

41. Christmas Morning Scones

Christmas Morning Scones Recipe (Vanilla Bean, Nutmeg, and Rosemary-Scented Scones) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Yield: [‘8’, ‘8 scones’]

With vanilla bean, nutmeg, and fresh rosemary, this easy scone recipe is the perfect festive breakfast for Christmas morning.

Ingredients

2 1/2 cups all-purpose flour
6 tablespoons granulated white sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon fresh-grated whole nutmeg
2 tablespoons unsweetened dried cranberries ((chopped small; or sweetened dried cranberries if you prefer))
4 teaspoons minced fresh rosemary
6 tablespoons unsalted butter ((chilled and diced))
1 cup half and half ((chilled; or heavy cream or whole milk))
1 teaspoon vanilla bean paste
1/2 tablespoon whole milk ((for brushing on top))
1 cup powdered sugar
1/2 teaspoon vanilla bean paste
1/4 teaspoon fresh-grated whole nutmeg
2 to 3 tablespoons water
Unsweetened dried cranberries
Fresh rosemary leaves

Instructions

Prep. Preheat oven to 450F. Line a large baking sheet with a silpat liner for easy cleanup; otherwise, lightly grease it.
Make the dough. Whisk together the flour, sugar, baking powder, salt, nutmeg, dried cranberries, and rosemary in a large bowl.Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Stir in the half and half and vanilla bean paste. (TIP: The dough should come together, but not be too wet.)
Chill. Shape the dough into a ball, then slightly flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
Shape. Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and 3/4 inch thick. Cut the circle of dough into 8 equal wedges.
Bake. Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes. Cool completely.
Glaze. Once cooled, whisk together all ingredients for the glaze. Dip the tops of the scones into the glaze, letting it run down the sides; if desired, sprinkle a few dried cranberries and rosemary leaves on top. Place the scones onto a wire rack and let the glaze set completely before serving.

42. Sheet Pan Pancakes

Sheet Pan Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT9M · Cook: PT12M · Total: PT21M · Yield: [’12’, ’12 slices’]

Marbled Sheet Pan Pancakes is made in about 30 minutes with swirls of homemade buttermilk and chocolate pancake batter baked in a sheet pan. I use my secret technique for achieving a soft, light, tender and fluffy pancake.

Ingredients

3 cups all purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter (or 1 stick), at room temperature (room temperature)
4 eggs, large
3 cups buttermilk
1/4 cup cocoa powder
2 tablespoons water
maple syrup (for serving)
fresh berries (optional, for serving)

Instructions

Preheat oven to 425 degrees F. Grease a 18 X 13 sheet pan (half sheet pan) with non-stick cooking spray and set aside. Tip: When greasing, make sure you get all of the corners and the sides of the baking pan and not just the bottom! This guarantees that pancakes release easily without sticking to the pan.
Add all dry ingredients into a large bowl and whisk to combine. Add room temperature butter and mix with your fingertips, until it looks like coarse sand.
Whisk eggs in a different bowl and stir with buttermilk.
Add the egg-buttermilk mixture into the dry ingredients and fold with a rubber spatula, until almost combined ( DO NOT OVER MIX).
Remove 1 cup batter into a seperate smaller bowl, stir in cocoa powder and water, until thoroughly combined.
Transfer plain pancake batter into the prepared pan and spread evenly. Dollop chocolate batter randomly over the plain batter and using a butter knife, gently swirl to spread batter.
Bake for 12 to 13 minutes or until done or it springs back when pressed gently.
Place pan on a wire rack to cool slightly. Cut into slices and serve with maple syrup and berries.

43. Loaded Hashbrown Casserole

Loaded Hash Brown Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’12’]

Loaded Hash Brown Casserole tastes just like a loaded baked potato! Its cheesy, bacon-filled goodness is perfect to serve for brunch or as a southern side.

Ingredients

8 pieces bacon (cooked and crumbled (reserve half of bacon crumbles for topping))
2 cans cream of chicken soup ((10 1/4 ounce cans))
24 oz. carton sour cream
1/2 sweet onion (diced)
8 oz. sharp cheddar cheese (shredded (reserve 1/4 cup))
1/8 teaspoon garlic salt
1/8 teaspoon black pepper
32 ounces frozen southern style diced hash browns

Instructions

Preheat oven to 350 degrees.
Cook 8 bacon in a 12″ cast iron skillet (ad) until crispy. Drain on paper towels, then crumble into small pieces. Reserve half of bacon for topping.
In a cast iron skillet, add cream of chicken soup, sour cream, onion, cheddar cheese (reserve 1/4 cup), and a dash of garlic salt and pepper.
Mix in half of the crumbled bacon and stir ingredients well.
Stir in frozen hash brown potatoes until completely incorporated. Top with reserved cheddar cheese and crumbled bacon.
Bake at 350 degrees for 1 hour until golden brown.

44. Souffle Pancakes

Souffle Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT28M · Total: PT28M · Yield: 5

Souffle Pancakes are not difficult to make but make a huge impact on your brunch guests. The hardest part is waiting for these pancakes to cook.

Ingredients

2 eggs
1/4 cup milk
1 teaspoon vanilla
1/4 cup powdered sugar
1/2 cup flour
1 teapsoon baking powder
1/8 teaspoon cornstarch

Instructions

Preheat a griddle pan on medium heat.
Separate the eggs by putting the yolks in a medium mixing bowl and the whites in a glass or metal mixing bowl.
Stir the milk and vanilla into the egg yolks with a whisk. Add in the flour, baking powder, and cornstarch and stir with the whisk until creamy.
Beat the egg whites with the powdered sugar on low speed until the powdered sugar is mixed with the egg whites. Turn up the speed on the hand mixer to medium until frothy and then beat on high until stiff peaks form. Watch out for breaking tines in your whisk attachment.
Carefully fold the egg whites into the egg yolk mixture with a spatula until incorporated.
Spray silicone rings with cooking spray and place on the preheated griddle pan. I used a double burner griddle. Put a teaspoon of butter in the center of each ring and swirl the butter around the ring with the handle.
Pour 1/4 to 1/3 cup of batter into each ring and cook on medium-low for 5 to 7 minutes. Carefully remove the rings and flip the pancakes over. Cook an additional 3 to 5 minutes or until golden brown.
Serve immediately with melted butter, whipped cream, syrup, or your toppings of choice.

45. Berry Cinnamon Roll Monkey Bread

Berry Cinnamon Roll Monkey Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1 (8-count) can refrigerated cinnamon rolls (with icing)
1 cup mixed berries (fresh or frozen; if frozen, do not thaw)
4 tablespoons (1/4 cup) unsalted butter
1/3 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup powdered sugar (for glaze)
1–2 tablespoons milk (to thin glaze)
1/4 cup chopped pecans or walnuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch bundt pan or a similarly sized ovenproof dish with butter or nonstick spray.
2. Open the can of cinnamon rolls and, using a sharp knife or kitchen scissors, cut each roll into 6–8 bite-sized pieces. Place the pieces in a medium bowl.
3. In a small bowl, stir together the granulated sugar, ground cinnamon, and a pinch of salt. Toss the cinnamon roll pieces in this sugar-cinnamon mixture until evenly coated.
4. Scatter half of the sugared dough pieces in the bottom of the prepared pan. Sprinkle half of the mixed berries and half of the chopped nuts (if using) over the dough, then add the remaining dough pieces and top with the remaining berries and nuts.
5. In a small saucepan over low heat, melt the butter with the brown sugar, stirring until the sugar dissolves and the mixture is glossy and combined (about 2–3 minutes). Remove from heat and stir in the vanilla extract.
6. Pour the warm butter–brown sugar mixture evenly over the dough and berries in the pan so the pieces are coated and some sugar syrup settles between the layers.
7. Bake in the preheated oven for 22–28 minutes, rotating the pan halfway through, until the outside is golden brown and the center is set. If the berries release a lot of liquid, bake until most of the syrup is bubbling and the top is lightly caramelized.
8. Remove from the oven and let rest for 8–10 minutes so the syrup thickens slightly. Run a knife around the edges to loosen, then carefully invert the pan onto a serving plate. If any berries stick in the pan, press them back into the loaf on the plate.
9. While the monkey bread cools a bit, make the glaze: whisk the canned icing from the cinnamon rolls (if using) or combine powdered sugar with 1–2 tablespoons milk and the remaining 1/4 teaspoon vanilla (if desired) until smooth and pourable.
10. Drizzle the glaze over the warm monkey bread. Taste and, if needed, add a little extra drizzle or a dusting of powdered sugar. Serve warm, pulling apart pieces by hand. Leftovers can be reheated briefly in the oven or microwave before serving.

46. Cinnamon Banana Bread

Cinnamon Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1 cup (125 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp fine salt
1 large egg, lightly beaten
1/4 cup (56 g) unsalted butter, melted (or 1/4 cup neutral oil)
2 medium very ripe bananas, mashed (about 1 cup / 240 g)
1/2 tsp vanilla extract
1/4 cup (30 g) chopped walnuts or pecans (optional)

Instructions

1) Preheat the oven to 350°F (175°C). Lightly grease a small loaf pan (about 8 x 4 inches) or line it with parchment; this recipe also fits in 4 standard muffin cups.
2) Measure and assemble all ingredients so they are ready to use. Mash the ripe bananas in a bowl until mostly smooth.
3) In a medium bowl whisk together the flour, sugar, cinnamon, baking soda, and salt until evenly combined.
4) In a separate bowl mix the beaten egg, melted butter (or oil), mashed bananas, and vanilla until smooth.
5) Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix. Fold in the chopped nuts if using.
6) Spoon the batter into the prepared loaf pan or divide among 4 muffin cups, smoothing the top. Tap the pan once on the counter to remove large air pockets.
7) Bake in the preheated oven until a toothpick inserted into the center comes out clean or with a few moist crumbs. For a small loaf bake about 30–40 minutes; for muffins bake about 18–22 minutes. If browning too quickly, tent loosely with foil.
8) Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool until warm. Taste a cooled slice and, if desired, sprinkle a little extra cinnamon or a light dusting of sugar before serving.
9) Slice into 4 servings and serve warm or at room temperature. Store any leftovers wrapped at room temperature for 1–2 days or refrigerate up to 4 days.

47. Orange French Toast

Orange Marmalade and Cream Cheese Stuffed French Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Orange French toast has a creamy filling and a delicious pecan crust. Serve it hot out of the oven with powdered sugar or a drizzle of maple syrup!

Ingredients

3 ounces light cream cheese (softened)
3 Tablespoons orange marmalade
8 slices Italian bread
3 large eggs
½ cup milk
1 teaspoon vanilla
¼ teaspoon nutmeg
2 Tablespoons chopped pecans

Instructions

Preheat oven to 350 degrees. Lightly spray baking sheet with cooking spray.
Spread equal amounts of softened cream cheese on top of 4 bread slices. Next, spread equal amounts of the orange marmalade over the cream cheese and top with remaining bread to make 4 sandwiches.
Whisk together eggs, milk, vanilla, and nutmeg.
Dip toast sandwiches into egg mixture coating on both sides and place on baking sheet.
Sprinkle pecans evenly over top.
Bake 20 minutes. Serve immediately with maple syrup.

48. Butterscotch Banana Bread

Butterscotch Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’10’, ’10 servings’]

Butterscotch and bananas are such a lovely combination in this decadent butterscotch banana bread. This banana bread stays extra moist by using a packet of instant pudding and a bundt cake pan (although there’s a loaf pan option too)!

Ingredients

3 ripe bananas ((about 1 1/2 cups of mashed bananas))
1 package instant butterscotch pudding mix (about 3.5 ounces) (unprepared)
3 large eggs (beaten)
2/3 cup canola oil (or safflower oil)
2 1/4 cups all purpose flour
1 cup white sugar
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 cup milk ((may sub almond milk or water))
1/2 teaspoon salt
1/2 cup butterscotch chips

Instructions

Begin by preheating your oven to 350 degrees.
Grease a bundt cake pan (or two loaf pans) and set aside.
In a large mixing bowl add your bananas and mash them with your hand or stand mixer.
Combine the remaining ingredients except for the butterscotch chips.
Mix until everything is well combined and the batter is smooth.
Stir in the butterscotch chips with a large spoon or spatula.
Pour mix into the greased bundt cake pan and bake at 350 degrees for 55 to 60 minutes or until a toothpick comes out clean from the middle.
Let the banana bread cool before carefully removing it from the bundt pan.

49. Gingerbread Waffles

Gluten Free Gingerbread Waffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [‘4’, ‘4 Belgian Waffles’]

Gluten Free Gingerbread Waffles are packed with perfectly spiced gingerbread flavor and a feature a perfectly delicate texture. You would never know they’re gluten free!

Ingredients

3 large eggs
1/2 cup neutral tasting oil (I use canola or avocado)
1 1/2 cups milk (can use dairy free substitute)
1/3 cup molasses
1 teaspoon vanilla extract
2 Tablespoon sugar
2 1/4 cup flour (I use Bob’s Red Mill 1:1 see notes)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon allspice
2 teaspoon cinnamon

Instructions

Whisk eggs in a large bowl.
Whisk in oil, milk, molasses, vanilla, and sugar until well combined.
Add remaining ingredients and whisk just until smooth. It’s alright if there are a few small lumps.
Preheat your waffle iron, and let the batter sit while you do so. It will thicken slightly. It’s always a good idea to let gluten free batters and dough sit during preheating because it will thicken and eliminate any grittiness.
Bake according to waffle iron directions. These waffles cook in our waffle iron for 2 minutes.
Sprinkle with powdered sugar or drizzle with maple or buttermilk syrup. These are delicious with a dollop of whipped cream, too. Enjoy!

50. Cheesy Ham Breakfast Casserole

Cheesy Ham Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: 6

This Cheesy Ham Breakfast Casserole with eggs and green onion is the perfect breakfast bake to make with leftover ham! Hearty and delicious!

Ingredients

2 cups ham, cubed
2 cups mozzarella cheese, shredded
1/4 cup green onion, chopped
8 oz bread, cubed
4 eggs, beaten
1 tsp garlic powder
1 tsp Italian seasoning
pepper (to taste)
Sour cream (optional)

Instructions

Preheat the oven to 350 degrees and prep an 8×8 pan with non-stick cooking spray.
In a medium-sized bowl, combine the eggs, garlic, seasoning and pepper. Mix well.
In separate large bowl, combine the bread, ham, cheese, and green onion and mix.
Stir the egg mixture into the bread and ham mixture.
Using a spatula, continue to fold and turn the ingredients together until all of the egg has been absorbed by the bread and other ingredients.
Pour the mixture into your 8×8 pan.
Bake for approximately 25 – 30 minutes or until the cheese is melted and the center of the pan is just set.
Slice into squares and place a dollop of sour cream on each if you should choose. Enjoy!

51. Sour Cream Coffee Cake

Sour Cream Coffee Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1 cup (120 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine salt
1/4 cup (56 g) unsalted butter, softened
1 large egg
1/2 cup (120 g) sour cream
1/2 tsp vanilla extract
For the streusel: 1/3 cup (67 g) packed light brown sugar
1/3 cup (40 g) all-purpose flour
1 tsp ground cinnamon
2 tbsp (28 g) cold unsalted butter, cubed
1/4 cup (30 g) chopped walnuts or pecans (optional)
Optional glaze: 1/2 cup (60 g) powdered sugar and 1–2 tsp milk or cream

Instructions

1. Prepare and measure all ingredients. Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round or square baking pan with parchment, leaving an overhang for easy removal.
2. Make the streusel: in a small bowl combine 1/3 cup brown sugar, 1/3 cup flour and 1 tsp cinnamon. Cut in the 2 tbsp cold cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the chopped nuts if using. Set the streusel aside in the refrigerator to keep it cold.
3. In a medium bowl whisk together 1 cup flour, 1/2 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt. Set dry ingredients aside.
4. In a large bowl, beat the 1/4 cup softened butter with 1/2 cup granulated sugar until light and slightly fluffy (about 1–2 minutes by hand or with a mixer).
5. Add the egg and 1/2 tsp vanilla to the butter-sugar mixture and beat until combined.
6. Stir in the 1/2 cup sour cream until smooth. The batter will be thick.
7. Fold the dry ingredients into the wet mixture in two additions, mixing just until incorporated—do not overmix.
8. Assemble the cake: spread about half of the batter evenly into the prepared pan. Sprinkle half of the streusel mixture evenly over that layer. Dollop and gently spread the remaining batter over the streusel (it may not cover completely). Top with the remaining streusel, pressing lightly so it adheres.
9. Bake on the middle rack for 28–35 minutes, or until the top is golden and a toothpick inserted into the center (avoiding large streusel pieces) comes out with a few moist crumbs but not raw batter.
10. Remove the cake from the oven and let it cool in the pan on a wire rack for 10–15 minutes. Use the parchment overhang to lift the cake from the pan and finish cooling on the rack for another 10 minutes if you prefer it warm, or longer if you want it cooler for slicing.
11. If using the optional glaze: whisk 1/2 cup powdered sugar with 1–2 tsp milk until smooth; drizzle over the warm cake just before serving.
12. Taste and, if desired, adjust by serving with additional sour cream, a dusting of cinnamon, or a light sprinkle of powdered sugar. Slice into 4 portions and serve warm or at room temperature.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

0 Shares

1. Red Velvet Muffins

2. Baked French Toast Casserole

3. Slow Cooker Overnight Breakfast Casserole

4. Tater Tot Casserole

5. Red Velvet Waffles

6. Healthy Banana Oatmeal Waffles

7. Christmas Fruit Salad

8. Cranberry Almond French Toast

9. Gingerbread Coffee Cake

10. Sausage Frittata

11. Overnight Eggnog French Toast

12. Orange Crepes

13. Orange Cranberry Muffins

14. Overnight Orange Cinnamon Rolls with Cardamom

15. Christmas Fruit Salad Cups

16. Overnight Creme Brulee French Toast

17. Cinnamon Pull-Apart Christmas Tree

18. Cinnamon Roll Baked Oatmeal

19. Overnight Breakfast Casserole

20. Eggnog Pancakes

21. Eggnog French Toast

22. Cranberry Orange Scones

23. Cinnamon Roll Wreath

24. Sausage, Tomato, and Mozzarella Quiche

25. Pumpkin Spice Granola Bars

26. Christmas Fruit Wreath

27. Broccoli Bacon Quiche

28. Egg Sausage Casserole

29. Gingerbread Scones

30. Cinnamon Roll Donuts

31. Overnight Gingerbread French Toast Casserole

32. Eggnog Breakfast Casserole

33. Cinnamon Roll Waffles with Maple Cranberry Sauce

34. Baked Eggs with Ham and Cheese

35. Cinnamon Chip Scones

36. Cranberry Orange Scones

37. Eggnog Waffles

38. Gingerbread Pancakes with Pudding

39. Gingerbread Pancakes

40. Spinach Parmesan Quiche

41. Christmas Morning Scones

42. Sheet Pan Pancakes

43. Loaded Hashbrown Casserole

44. Souffle Pancakes

45. Berry Cinnamon Roll Monkey Bread

46. Cinnamon Banana Bread

47. Orange French Toast

48. Butterscotch Banana Bread

49. Gingerbread Waffles

50. Cheesy Ham Breakfast Casserole

51. Sour Cream Coffee Cake

Similar Posts

Leave a Reply Cancel reply

Explore

Resources

Legal