12 Christmas Morning Breakfasts You Can Prep the Night Before

What's more delightful than a prep-ahead breakfast that feeds a crowd? These recipes prove the answer is: Nothing!

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Published December 19, 2025
Devan Grimsrud
Slice of Denver omelette hashbrown casserole lifted from a casserole dish, and in the surroundings, a stack of plates and a mug

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Christmas morning is busy as is, and if there's one thing is certain: it's best to be able to enjoy your time together rather than stuck in the kitchen making breakfast. These breakfast recipes will allow you to do just that. They're perfect to prep ahead and simply bake off the next morning. From a big Sausage Breakfast Casserole to ooey-gooey Cinnamon Sticky Buns, festive Eggnog French Toast to our filling Denver Omelette Hashbrown Casserole, may your Christmas morning be extra relaxed (and delicious) this year!

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  • Croissant French Toast Bake

    Overhead view of a white baking dish of Croissant French Toast casserole with a slice removed and placed on a small plate with a knife and fork along with a glass of orange juice and bowl of fruit

    Simply Recipes / Shilpa Iyer

    "If you find yourself without cinnamon (or you’ve got a hater in the house), you can easily add flavor by adding a tablespoon of orange or lemon zest to the sugar instead. Pumpkin pie spice or your favorite warm spices are just as at home here as ground cinnamon." —Meghan Splawn, Recipe Developer

  • Sausage Breakfast Casserole

    Sausage Breakfast Casserole Lifted from a Casserole Dish Using a Spatula

    Simply Recipes / Sally Vargas

    "Bread that is a little bit dry will hold up better in the casserole and provide more structure, which is why breakfast casseroles tend to call for "day old" bread. If your bread is fresh or soft, after you cube it, spread it out on a sheet pan and put it in a 200°F oven for 10 to 12 minutes." —Elise Bauer, Founder

  • Baked Blueberry French Toast Casserole

    Baked blueberry French toast casserole in a rectangular baking dish showing bread pieces and scattered blueberries cooked together
    Cindy Rahe

    "If you want to switch up the flavors of this casserole, use a different fruit: raspberries, strawberries, raisins, currants, or even cranberries would work well." —Cindy Rahe, Recipe Developer

  • Baked Oatmeal with Mixed Berries

    Overhead view of a baking pan with Baked Berry Oatmeal topped with extra berries with a serving removed from the dish.
    Lori Rice

    "To not offset the liquid ratio of this dish, fresh berries are the ideal choice. If you need to use frozen berries, be sure to thaw your fruit completely in advance and drain them well. Fold the frozen berries in with the other ingredients gently to make sure they don’t break down too much before baking." —Ariane Resnick, Recipe Developer

    Continue to 5 of 12 below

  • Denver Omelette Hashbrown Casserole

    Slice of Denver omelette hashbrown casserole lifted from a casserole dish, and in the surroundings, a stack of plates and a mug

    Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

    "This Denver omelet hashbrown casserole is perfect for anyone who doesn’t want to labor at a home omelet station when guests are around. All the standard ingredients go into a baking dish bulked up with handy frozen hash browns." —Sara Bir, Former Senior Editor

  • Spinach Florentine Breakfast Casserole

    Serving of spinach florentine breakfast casserole lifted from a casserole dish

    Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

    "You’ll need to allow an hour for the assembled casserole to rest before you bake it. Use that to your advantage; you can assemble and refrigerate the casserole up to 12 hours before baking." —Sara Bir, Former Senior Editor

  • Cinnamon Sticky Buns

    Cinnamon buns with pecans on a plate.
    Lori Rice

    "Nothing beats waking up to the smell of sticky buns baking in the oven! That's why this recipe calls for an overnight rise in the refrigerator. Pull them out first thing in the morning and let the dough come to room temperature while your oven preheats." —Elise

  • Eggnog French Toast

    French Toast Recipe with Eggnog
    Irvin Lin

    "I like to add a dash of rum to the batter to give it that authentic eggnog touch, but feel free to omit that if you don’t drink alcohol. Or you can add a touch of rum extract, instead of the actual rum itself." —Irvin Lin, Recipe Developer

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  • Ham and Cheese Breakfast Casserole

    Ham and Cheese Breakfast Casserole
    Sheryl Julian

    "Look for loaves of bread at the store marked "toasting." These are generally firmer than other loaves of white sandwich bread. (And if you can't find toasting bread, just buy sandwich bread that seems fairly firm and substantial.)" —Sheryl Julian, Recipe Developer

  • Swedish Tea Ring (Coffee Bread)

    Swedish tea ring pastry with icing drizzle
    Elise Bauer

    "For a festive look, decorate with green and red maraschino cherries, alternating them around the top of the ring before icing" —Elise

  • Monte Cristo Croissant Casserole

    Monte Cristo croissant casserole in a casserole dish and in the surroundings, a serving on a small plate with a fork, a container of jelly, and cups of coffee

    Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

    "Buy your croissants in advance, as stale ones will soak up the egg mixture better." —Sara Bir, Former Senior Editor

  • Best Homemade Cinnamon Rolls

    Freshly baked cinnamon rolls topped with frosting served in a white baking dish
    Cindy Rahe

    "The dough I ultimately created for these cinnamon rolls is best made over two days. I mix the dough the night before baking and let it slowly rise in the refrigerator overnight. The next morning, I roll, fill, and bake the rolls. Not only does this break up the work, but I think the flavor from a slow-risen dough tastes better. It’s also much easier to work with cold dough when you're rolling and shaping the rolls." —Cindy Rahe, Recipe Developer

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