I have learned the hard way that Thanksgiving breakfast cannot involve me standing at the stove. The oven is about to be booked solid and the kitchen will be crowded by 10am, so whatever feeds people before the big meal has to be made the night before or come together in minutes. Most of these do one or the other. A few do both.
1) Everything Bagel Breakfast Casserole
This is the breakfast I assemble on Wednesday night and bake on Thursday morning without thinking about it. Torn everything bagels soak overnight in eggs, milk, and cream cheese with sliced green onion. Bake at 350°F (175°C) for 45 minutes until puffed and set in the middle. It feeds 8 and leaves the stovetop free.
2) Sausage and Cheddar Breakfast Casserole
Every family has a version of this casserole, and mine uses 1 full pound of breakfast sausage and plenty of sharp cheddar. Cubed bread soaks overnight in an egg custard with 1 teaspoon of dry mustard. That mustard is the step most people skip, and it is what makes the cheese taste cheesier. Bake at 350°F (175°C) for 50 minutes.
3) Overnight Veggie Egg Bake
An egg bake is a crustless quiche baked in a 9×13 pan, and it feeds a crowd without any flipping or watching. Sauté the peppers, onions, and spinach first to cook off their water. Skip that step and the eggs weep into a puddle in the pan. Whisk 12 eggs with milk and cheese, pour over the vegetables, and bake at 375°F (190°C) for 35 minutes.
4) Overnight Cinnamon Rolls
Cinnamon rolls on Thanksgiving morning are a tradition I will not give up. I shape them the night before, cover them tightly, and let them do a slow rise in the fridge overnight. In the morning they sit on the counter for 1 hour, then bake at 350°F (175°C) for 25 minutes. Frost them while they are still warm so the icing melts into every swirl.
5) Savory Oatmeal with a Fried Egg
Savory oatmeal sounds strange until you try it, and then it becomes the thing you make on every busy morning. Cook rolled oats in broth instead of water, then stir in Parmesan and a handful of wilted spinach. A fried egg with a runny yolk on top acts as the sauce. It keeps people full until the turkey is ready, which on Thanksgiving is the whole job.
6) Cinnamon Streusel Coffee Cake
Coffee cake is the most forgiving baked good I know, and it is built to be made a day ahead. A sour cream batter keeps it moist, and a thick layer of cinnamon streusel goes both in the middle and on top. Bake at 350°F (175°C) for 40 minutes, until a toothpick comes out clean. It keeps on the counter, wrapped, for 2 days.
7) Pumpkin Bread
Pumpkin bread is the quickest way to make the house smell like Thanksgiving before the turkey is even in the oven. A single can of pumpkin, oil, eggs, sugar, and pumpkin pie spice makes 2 loaves. Bake at 350°F (175°C) for about 60 minutes. I slice it thick and toast it with butter.
8) Banana Bread
Banana bread is the best thing to happen to the spotty bananas on my counter. The darker the banana, the better the bread, and I mean almost completely black. I add a handful of toasted walnuts and a pinch of cinnamon. Bake at 350°F (175°C) for 55 to 60 minutes and let it cool before slicing.
9) French Toast
French toast is my favorite way to use up day-old bread, and brioche or challah makes the best version. Soak thick slices in eggs, milk, vanilla, and cinnamon for about 30 seconds per side. Cook over medium heat in plenty of butter until deep golden. Too hot and the outside burns before the custard sets in the middle.
10) Dutch Baby
A Dutch baby is the most dramatic breakfast with the least effort. Blend eggs, flour, milk, and a pinch of salt, pour into a screaming hot buttered skillet, and bake at 425°F (220°C) for 20 minutes. It puffs up tall and golden, then collapses within minutes. Dust it with powdered sugar and lemon and serve immediately.
11) Waffles with Strawberries
Waffles are a nice change from pancakes, and they freeze beautifully. Separate the eggs and fold in the whipped whites for a lighter, crispier waffle. Keep finished waffles warm on a rack in a 200°F (95°C) oven, never stacked on a plate where they steam and go soft. Top with fresh strawberries and whipped cream.
12) Nutella Strawberry Crepes
Crepes sound fancy, but the batter takes 2 minutes in a blender. Let it rest for 30 minutes so the flour hydrates, which keeps the crepes from tearing. Swirl a thin layer into a hot buttered pan and flip after about 1 minute. Fill with Nutella and sliced strawberries.
13) Pancakes, Eggs, and Sausage
Sometimes the classic diner breakfast is exactly what a long day needs. Mix the pancake batter until just combined, lumps and all. Overmixing is the reason pancakes come out flat and chewy. I cook the sausage in the oven on a sheet pan to free up the stovetop for the eggs.
14) Shakshuka
Shakshuka is a one-pan breakfast of eggs poached in a spiced tomato and pepper sauce, and it feeds 4 from a single skillet. Simmer the sauce with cumin, paprika, and garlic for 10 minutes before making wells for the eggs. Cover the pan and cook until the whites are set but the yolks still run, about 6 minutes. Serve with crusty bread for dipping.
15) Spinach and Feta Omelet
An omelet is the breakfast I make for myself while everyone else sleeps in. Cook the spinach first and squeeze out the water, or the omelet turns soggy. Low heat and patience give you a tender, pale omelet instead of a browned, rubbery one. Fill with crumbled feta and fold.
16) Egg Muffins
Egg muffins are the grab-and-go breakfast for a house full of people on different schedules. Whisk eggs with diced vegetables, cheese, and cooked sausage, then pour into a greased muffin tin. Bake at 350°F (175°C) for 20 minutes. They reheat in the microwave in about 30 seconds.
17) Apple Cider Donut Cake
This cake tastes exactly like the apple cider donuts from the orchard, without the frying. Reduce 2 cups of apple cider down to about 1/2 cup first. That concentrated cider is the step that gives it real apple flavor. Bake it in a Bundt pan and roll it in cinnamon sugar while it is still warm.
18) Cinnamon Sugar Donut Holes
These are the breakfast treat my family looks forward to most. A simple dough gets dropped by the spoonful into 350°F (175°C) oil and fried for about 2 minutes until puffed and golden. Toss them in cinnamon sugar while hot. Make them fresh, since they lose their crispness within a couple of hours.
19) Blueberry Muffins
Toss the blueberries in a spoonful of flour before folding them in, and they will not all sink to the bottom. Bake in liners at 375°F (190°C) for about 22 minutes, until the tops are golden. A sprinkle of coarse sugar on top before baking gives them a crunchy crown. They freeze well for up to 3 months.
20) Yogurt Parfaits
Yogurt parfaits are what I set out for the people who want something light before the big meal. Layer Greek yogurt with granola and fresh berries in glasses or jars. Keep the granola separate until serving if you assemble them ahead, or it goes soft. A drizzle of honey on top finishes them.
21) Smoked Salmon Bagels
A bagel board with smoked salmon is the easiest impressive breakfast I know. Set out toasted bagels, cream cheese, smoked salmon, capers, thinly sliced red onion, and cucumber. Everyone builds their own. Plan on about 2 ounces of salmon per person.
22) Buttermilk Biscuits
Cold butter is the entire secret to tall, flaky biscuits. Grate frozen butter into the flour, mix with cold buttermilk, and handle the dough as little as possible. Fold it over on itself a few times to build layers, then cut straight down without twisting the cutter. Bake at 450°F (230°C) for 12 minutes.
23) Poached Eggs with Bacon and Polenta
Creamy polenta topped with a poached egg and crisp bacon is a cozy, savory start to a big day. Cook the polenta with butter and Parmesan until thick and smooth. Add a splash of vinegar to the poaching water to help the whites hold together. Crack each egg into a small cup first and slide it in gently.
24) Baked Eggs with Toast
Baked eggs are the quiet, elegant breakfast I make when I want something warm without much effort. Crack eggs into buttered ramekins with a splash of cream, salt, and pepper, then bake at 375°F (190°C) for 12 to 15 minutes. Pull them while the yolks still jiggle. Serve with buttered toast for dipping.
25) Fruit Salad
A big bowl of fruit salad balances out the rich breakfast dishes on the table. Use whatever is in season, and apples, pears, grapes, oranges, and pomegranate seeds all work well in November. Toss with a little lime juice and honey so the apples do not brown. Make it up to 4 hours ahead.
26) Chilaquiles
Chilaquiles are the best breakfast I know for using up tortilla chips. Simmer the chips in red or green salsa for just 1 minute, so they soften but keep a little crunch. Top with fried eggs, cotija, crema, and cilantro. Serve right away, since they go soggy fast.
27) Breakfast Burrito Bowls
Breakfast burrito bowls are the make-ahead option for anyone who wants something hearty. Layer roasted potatoes, scrambled eggs, black beans, and chorizo in bowls, then top with salsa and avocado. Prep the potatoes and chorizo the night before. In the morning, scramble the eggs and assemble.
