This Thanksgiving breakfast menu will be perfect for giving to a crowd and can be put together ahead of time, frozen, taken out the night before, and baked the next morning. That means you’ll have more time to spend with family watching football, joining the parade, gathering around a bonfire, or starting your Turkey Day. No more wasting time, let’s get started!
Smashed Avocado Toast With Egg
The creative and delicious combination of mashed avocado with lemon juice on toast is a delicious way to fill your stomach for the next chore. It’s easy to make, just a few minutes and you have a hearty breakfast already!
Smashed avocado toast with egg is one of the best brunch recipes out there. It’s been all over restaurant menus, but our easy recipe really takes the cake for its simplicity, and it’s so simple to incorporate into your daily breakfast routine. We smashed avocado with lemon juice, salt, and pepper, and spread a generous layer onto hearty toast. Then we topped it off with the perfect hard-boiled egg, thinly sliced radishes for a springy touch, and a sprinkle of flavorful chives and sesame seeds.
But, wait … is smashed avocado healthy?
Yes! This creamy fruit (yes, it’s a fruit!) is high in fiber, potassium, vitamin C, and healthy fats that aid in the reduction of bad cholesterol. It’s the perfect vegan substitute for mayo for a soft texture without the extra calories. Smashed avocado can be used to make a healthy sandwich or added to a salad to help you stay fuller for longer. It’s time to pile on the avocado, crunchy toast, and hard-boiled eggs for a filling and delicious breakfast!
Spicy Chorizo Sweet Potato Casserole
Versatile breakfast casseroles work well for a big group of people because they come together quickly and can live in your freezer until you need them. If you have visitors during the holidays, plan ahead and make some casseroles to have at hand.
This delicious roast is made with sweet potato tater tots, cheddar, and spicy chorizo, but you can completely substitute other meats and cheeses, depending on your preference. It can even be served with some vegetables! Ready in 40 minutes.
Breakfast casseroles are incredibly simple to prepare and versatile! You’ve probably seen a variety of tater tot casseroles for breakfast or other meals that include bacon, cheese, and eggs. They all look delicious, but have you tried adding sweet potato and its nutritional benefits? The sweet potato tater tots and spicy chorizo sausage add a unique and delicious twist to this breakfast casserole. It’s heaven when the savory and spicy sausage meets the sweet and succulent sweet potato!
You can also make this casserole in muffin cups for smaller portions! Pull them out and take them with you! If you want something less spicy, leave out the chorizo and replace it with turkey sausage, and leave out the Sriracha.
Make-Ahead Egg and Cheese Sandwich
Prepare these delicious sandwiches on Sunday, keep them in the freezer, and reheat in the microwave for a quick breakfast to fuel up for a busy day. Simple yet incredibly tasty, this dish should be on your Thanksgiving breakfast menu.
Skip the drive-thru line and prep these microwavable breakfast sandwiches instead.
Mushroom and Spinach Bread Pudding
The interesting thing about this dish is that it improves in flavor as it sits in the refrigerator overnight. Prepare this casserole a day or two ahead of time and bake it in the morning. Bread, cheese, and more cheese abound in this hearty brunch. This is an excellent addition to the Thanksgiving breakfast menu.
- 2 tbsp. olive oil, plus more for dish and foil
- 1 lb. cremini mushrooms, sliced
- 12 large eggs
- 1 tbsp. Dijon mustard
- 1 tsp. freshly ground nutmeg
- Kosher salt
- 1 1/4 lb. sourdough bread, cut into 1 1/2-inch piece
- 3 c. curly spinach
- 2 shallots, thinly sliced
- 6 oz. Gruyère cheese, coarsely grated
- Heat oven to 400°F. Oil 3-quart baking dish and piece of foil.
- Heat oil in large skillet on medium-high. Cook half of mushrooms, tossing occasionally, until golden brown, 4 to 6 minutes; transfer to plate. Repeat with remaining mushrooms, adding more oil if necessary.
- Meanwhile, in large bowl, whisk together eggs, milk, mustard, nutmeg, and 1 teaspoon each salt and pepper. Add bread and toss to coat. Fold in mushrooms, spinach, shallots and all but 1/2 cup cheese.
- Transfer mixture to prepared dish, sprinkle with remaining cheese, cover with foil and bake 30 min. Remove foil and broil until golden brown, 2 to 4 minutes.
Biscuits and Sausage Gravy
The Southern-style biscuit and gravy recipe is sure to please anyone. Homemade sausage gravy is a classic, delectable breakfast that transports you to the South every time it’s served.
- 1/4 pound bulk pork sausage
- 2 tablespoons butter
- 2 to 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/4 to 1-1/3 cups whole milk
- Warm biscuits
In a small skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add butter and heat until melted. Add the flour, salt, and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with biscuits.
Biscuits and Sausage Gravy
You know you’ll be eating plenty of nutrient-dense foods at the end of the day, so why not start your day with this delectable yet healthy treat – a bowl of matcha, mango, and ginger?
This creamy green smoothie bowl is a filling breakfast packed with healthy superfoods and a caffeine kick from matcha powder. Mango and fresh ginger add sweetness and spice, while chia seeds and oats add density and fiber.
Ingredients: (Serves 2)
- 1/2 cup old-fashioned oats
- 2 teaspoons chia seeds
- 1 cup coconut-milk beverage or almond milk
- 1/2 ripe avocado
- 1 (1-inch) piece fresh ginger, peeled, roughly chopped
- 1 cup frozen mango cubes
- 1 cup loosely packed baby spinach
- 1 tablespoon unsweetened almond butter
- 1/2 teaspoon matcha (green tea powder)
- Unsweetened coconut flakes, granola, and/or raspberries (for serving)
In a small bowl, soak oats and chia seeds in coconut milk for at least 10 minutes and up to overnight. Add avocado, ginger, mango, spinach, almond butter, and matcha to a blender and blend until smooth. Puree until smooth, then divide evenly between two bowls. Serve topped with coconut, granola, and/or raspberries.
Soak oats and chia seeds the night before to reduce morning prep time. Refrigerate all other ingredients, except the avocado, in a resealable container or blender pitcher overnight. When ready to serve, combine soaked oats and chia, avocado, and refrigerated ingredients in a blender and puree until smooth.
Cheesy Sausage and Sage Stuffing
This Thanksgiving dish was inspired by pudding and falls somewhere between a gratin, strata, and traditional Thanksgiving stuffing. Whatever it is, it is excellent for brunch and a welcome addition to your Thanksgiving breakfast menu.
Ingredients: (Serves 12)
- 2 tablespoons unsalted butter, plus more
- 1 medium boule sourdough, cut into 1-inch pieces (9–10 cups), dried out overnight
- 2 tablespoons olive oil
- 1 pound sweet or spicy Italian sausage, casings removed
- 2 large onions, finely chopped
- 3 celery stalks, chopped
- 1/4 cup finely chopped sage
- Kosher salt, freshly ground pepper
- 1 cup dry white wine
- 2 large eggs, beaten to blend
- 1 cup low-sodium chicken broth
- 2 cups half-and-half
- 1 pound aged cheddar, grated (about 5 cups), divided
- In a small bowl, soak oats and chia seeds in Preheat oven to 300°F. Butter a shallow 13×9″ baking dish and a large piece of foil. Place 9 cups bread in a large bowl.
- Heat oil in a large skillet over medium-high. Cook sausage, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7–10 minutes. Transfer to bowl with bread.
- Place onions, celery, sage, and 2 Tbsp. butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10–12 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes; scrape into bowl with bread and sausage.
- Whisk eggs and broth in a medium bowl until smooth, then pour over bread mixture. Pour in half-and-half and add 3 cups cheese; toss to combine. Season with salt and pepper. Transfer to prepared baking dish and cover with foil, buttered side down. Bake until a paring knife inserted into the center comes out hot, 40–50 minutes.
- Heat broiler. Uncover stuffing and top with remaining cheese. Broil until top is golden and bubbling, about 4 minutes. Let sit at least 10 minutes and up to 30 before serving.
- Stuffing can be assembled 1 day ahead; cover with foil and chill. Stuffing can be baked (but not broiled) 3 hours ahead. Store tightly wrapped at room temperature until ready to broil.
Pumpkin Cream Cheese Muffins
These pumpkin and cream cheese muffins will remind you of the traditional flavors of Thanksgiving. When it comes to the Thanksgiving breakfast menu, it wouldn’t be complete without pumpkins, and these muffins won’t disappoint if you’re a lover of pumpkins and pumpkin spice. It’s even better if it comes with a morning cup of coffee. Ready in 35 minutes.
What better way to start a morning than with pumpkin spice-flavored breakfast? These pumpkin cream cheese muffins are a super easy breakfast treat. They have all of the delicious pumpkin spice flavors, along with a creamy, sweet cream cheese center.
- 6 tablespoons unsalted butter, melted
- 1/2 cup sour cream
- 3/4 cup whole milk
- 1 large egg
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 1/2 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 6 ounces cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- Gather the ingredients.
- Line a muffin tin with paper baking cups. Preheat the oven to 400 F.
- Make sure to let the butter cool slightly after you have melted it. Combine it with the sour cream, whole milk, pumpkin, pumpkin pie spice, vanilla extract, and egg in a measuring cup. Beat the ingredients until completely combined.
- Add the flour, baking powder, sugar, and salt to a mixing bowl. Stir until it is combined.
- Gently fold in the wet mixture into the dry mixture. Be careful to not over mix. Just make sure there aren’t any dry ingredients left in the bowl.
- Use a small ice cream scoop or spoon to scoop the batter into the paper lined muffin tins, fill to about 1/2 of the way full.
- Mix together the softened cream cheese and powdered sugar in a small bowl.
- Roll a small ball of the cream cheese mixture and place on top of the batter in the muffin tin, repeat until each muffin well has a ball of cream cheese.
- Cover the cream cheese balls with remaining muffin batter until completely covered.
- Bake in oven for about 20 minutes, or until a toothpick inserted along the outer edges of the cupcake comes out clean (inserting into center of cupcake will hit upon the softened cream cheese rather than the muffin itself). Cool on wire rack and serve slightly warm or at room temperature.
- You can also spice up these muffins with chopped nuts, a streusel topping, or just a little powdered sugar.
- You can also use pumpkin pie filling instead of the puree and pumpkin pie spice.
These pumpkin and cream cheese muffins will remind you of the traditional flavors of
Start your day full of energy with your favorite breakfast. The key ingredients to make this cake are buckwheat flour and cinnamon, and your family and guests will devour them.
The recipe is as simple and easy as any other pancake: Mix the dough, heat the pan, and cook the bake. Add maple syrup to the table, and breakfast is done!
- 1 1/2 cups organic buckwheat flour
- 1/2 cup gluten-free all-purpose flour
- 2 teaspoons baking soda
- 1/8 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups coconut milk, or almond milk, soy milk, or another dairy-free milk of your choosing
- 2 large eggs, lightly beaten
- 2 tablespoons maple syrup
- 2 tablespoons extra-virgin olive oil, cold-pressed if available
- 1/2 teaspoon vanilla extract, make sure it’s pure, imitation varieties can contain gluten
- 1 to 2 tablespoons virgin coconut oil, for cooking and serving
- Gather the ingredients.
- In a medium-large mixing bowl, combine the buckwheat flour, all-purpose gluten-free flour, baking soda, optional ground cinnamon, and sea salt. Set aside.
- In another bowl, whisk together the coconut milk, lightly beaten eggs, maple syrup, olive oil, and pure vanilla extract.
- Add the wet ingredients to the dry and stir until mostly smooth (some lumps are fine). Let the batter sit for 10 to 15 minutes to allow the buckwheat to absorb the liquid slightly (don’t skip this step; it will create lighter, fluffier pancakes than if you rush through this).
- Grease a skillet or pan with coconut oil and heat over medium heat. Add the batter, about 1/4 cup at a time, to the hot skillet and cook each side for 1 to 2 minutes, flipping with a spatula when small bubbles appear on the surface of one side.
- Remove when both sides are lightly browned.
- Continue to do this until all of the batter has been used. Cover finished pancakes with a paper towel or clean kitchen towel to keep them warm while finishing the rest.
- Serve pancakes immediately, with extra coconut oil and pure maple syrup. Enjoy.
- As with any recipe intended for persons with dietary restrictions or allergies, make sure to read the label on all ingredients to make sure there are no dairy-derived ingredients or other allergens that apply to you.
Brown Butter Dutch Baby
The Dutch Baby is a cross between custards, pancakes, and crepes, and it couldn’t be easier to make. All of the ingredients are whisked together in a blender for a light and fluffy texture. They are then baked in a hot cast iron pan with fragrant brown butter on top. This recipe is simple but delicious, and it should be on your Thanksgiving breakfast menu.
Ingredients: (Serves 6)
- 4 tablespoons (½ stick) unsalted butter
- 3 large eggs
- ¾ cup all-purpose flour
- ¾ cup whole milk
- ¼ teaspoon kosher salt
- ¼ cup plus 1 tablespoon sugar, divided
- Preheat oven to 425°F. Melt butter in a medium cast-iron or ovenproof skillet over medium heat, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Swirl butter in skillet to coat sides of pan, then transfer half to a small bowl; set aside.
- Blend eggs, flour, milk, salt, and ¼ cup sugar in a blender until pale and foamy, about 1 minute. Pour batter into hot skillet, then transfer to oven and bake until puffed and lightly browned, 15–20 minutes.
- Drizzle with reserved brown butter and sprinkle with remaining 1 Tbsp. sugar. Cut into wedges and serve.
Looking for an easy and quick way to serve eggs Looking for a simple and quick way to serve eggs to a large group? Whisk the eggs together quickly in a blender, then bake in a paper pan until they have a custard-like texture. Serve sliced in breakfast bread, stuffed inside grilled cheese, or with bacon.
Looking for an easy way to serve eggs to a crowd? Use a blender to quickly whisk the eggs together, then bake on a sheet pan until the texture is custardy—more like a frittata than scrambled eggs. Slice and serve in breakfast sandwiches, the stuff inside grilled cheese, add more protein to quesadillas and wraps or serve with bacon or sausage on the side or over toast with sliced avocado.
Ingredients: (9–10 servings)
- Unsalted butter or nonstick vegetable oil spray
- 18 large eggs
- 1/3 cup milk
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 350°F. Grease an 18×13″ rimmed baking sheet with butter or spray. Blend eggs, milk, salt, and pepper in a blender until well combined.
- Place prepared baking sheet on oven rack and carefully pour in egg mixture. Bake until just set in the middle, 12–14 minutes.
- Let cool slightly, then cut into 18–20 squares.
- Eggs can be made 3 days ahead. Slice, transfer to an airtight container, and chill. Warm slightly in a toaster oven or microwave before serving, if desired.
To make half the recipe, halve ingredients and pour into a greased 13×9″ rimmed baking sheet. Bake until just set in the middle, 8–9 minutes.
Bake the pumpkin donuts the night before, and all you’ll have to do on Thanksgiving morning is squeeze orange juice or make coffee. The baking recipe is extremely simple. All you need is a donut pan to make delicious donuts. Make a reasonable adjustment that is sufficient for everyone. Canned pumpkin powder and all of the signature spices that go with it in the pie are among the ingredients. They’re certain to be one of the best Thanksgiving breakfast menu ideas you won’t be able to resist!
Doughnuts are classified into two types: fried and baked. While fried doughnuts are delicious, baked doughnuts can be doughnuts fit into two major categories: fried and baked. And while fried doughnuts are a real treat, the baked variety can be pretty special, too. Yes, a specific pan is required, but they’re fairly affordable and can be easily purchased online or in a cooking equipment store. Moreover, baked doughnuts are unbelievably easy to prepare with very little cleanup (not hot oil splashing everywhere!) and—at least in the case of these pumpkin ones—super moist.
The batter is made with oil and assembled quickly with a whisk and a spatula. The finished cake doughnuts are springy with a tight crumb and flavored with just enough spice to bring out the pumpkin flavor. They don’t require any embellishment, but a coating of cinnamon sugar adds both sparkle and crunch. These doughnuts are a decadent yet simple fall-themed breakfast treat. They’re also an excellent way to use up any leftover canned pumpkin.
For the Doughnuts:
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 2/3 cup vegetable oil
- 1 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 1 1/4 teaspoons pure vanilla extract
- 2 large eggs
- 1 large egg yolk
- 1 1/4 cups pumpkin purée (about 2/3 of a 15-ounce can)
For the Cinnamon Sugar:
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- Gather the ingredients. Preheat the oven to 350 F. Grease a doughnut pan with cooking spray or softened butter.
- Whisk the flour, baking powder, baking soda, salt, and spices in a medium-sized bowl.
- Add the oil, granulated sugar, brown sugar, and vanilla to a large bowl. Whisk to combine. Add the eggs and yolk, one at a time, and continue whisking until smooth. Add the pumpkin and whisk again.
- Add the dry ingredients to the wet and use a rubber spatula to gently fold to combine. Do not over mix.
- Fill each doughnut mold about 3/4 of the way full with batter. Bake for 15 minutes, rotating at the halfway point, until a toothpick comes out with a moist crumb or two.
- While the doughnuts bake, prepare the cinnamon sugar coating. Place in a small shallow bowl and whisk to combine.
- Let the doughnut pan cool on a rack until easy to handle, then remove the doughnuts from the pan. While still warm, coat them in the cinnamon sugar. Refill the pan with batter and bake the remaining doughnuts.
- Eat immediately or store them loosely covered on the counter for up to one day.
- For tender doughnuts, do not over-mix the dough. Finish folding the batter when you can still see a streak or two of flour.
- The cinnamon sugar coating does not adhere very well to the side of the doughnut that is exposed to the oven while baking. They are sweet enough with only one side coated, so this should not be a problem, but if you are a cinnamon sugar fanatic, try dipping the warm doughnuts in melted butter before coating both sides in the cinnamon sugar.
- The doughnuts should come out of the pan fairly easily, but since they will still be warm while you do this, be gentle with them, and perhaps use a butter knife to release any bits that offer up resistance.
Slow-Cooker Chicken Congee
Prepare this dish ahead of time to make your mornings easier. Put the porridge ingredients from the night before into the slow cooker. Then, when everyone wakes up on Thanksgiving, set out the toppings and let them make their own breakfast.
Congee is a savory rice porridge often served for breakfast in China. Here, we simplify it by using boneless, skinless chicken thighs cooked with rice in a slow-cooker for a super comforting set-it-and-forget-it dinner. Pick and choose from as many toppings as you like to dress up each serving.
Ingredients: (Serves 8)
- 2 pounds boneless, skinless chicken thighs
- 8 cups chicken stock
- 1 cup long-grain rice
- 3 small dried red chiles, such as Thai or chile de arbol
- 1 (3″) piece ginger, thinly sliced
- 2 garlic cloves, pressed
- 1 1/2 teaspoons kosher salt
Cubed avocado, lime wedges, cilantro, sliced jalapeño, sliced scallions, chopped roasted, salted peanuts, chili oil, fish sauce, hot sauce, soy sauce, and/or crispy fried shallots (for serving; choose as many as you like)
- Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
- Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
- Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.
If you prefer to use brown rice, you can substitute an equal part of brown rice for the white and add 2 hours to the cooking time in the slow cooker. The texture will not be quite as smooth as the white rice version, but it’s still delicious.
Greek Mini Frittatas
These medium-sized frittatas with a refreshing zesty Greek flavor make a delicious quick breakfast and are easy to grab on the go if you have to run around in the morning. Prepare ahead of time and refrigerate for a quick toaster or microwave meal, or make a set breakfast batch that can be easily scaled up for a crowd.
These muffin cup frittatas are quick and easy to make, and they make a delicious breakfast dish. The recipe yields 8 small muffin-sized egg and sausage frittatas, which serve 4 people.
Serve with biscuits, home fries, or potato pancakes, and some salsa or ketchup on the side. Fresh fruit, sliced, would also be delicious. Make it a low-carb meal for two or three people and serve with sliced tomatoes.
- 1/2 pound breakfast sausage (divided or about 1 cup of cooked crumbles)
- 4 large eggs
- 1/4 cup milk
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh parsley leaves
- Optional: a few drops Tabasco sauce
- 2/3 cup shredded cheddar cheese or a cheddar and Monterey jack blend (divided)
- Heat the oven to 375 F.
- Spray 8 muffin cups with nonstick cooking spray.
- In a large skillet over medium heat, brown the sausage, breaking it up into small chunks as it cooks. With a slotted spoon remove the sausage to paper towels to drain thoroughly.
- In a medium bowl, whisk the eggs and milk until well blended. Add the salt, pepper, parsley, and Tabasco. Mix well.
- Add about three-quarters of the sausage and about 1/2 cup of the shredded cheese and mix to blend.
- Fill the prepared muffin cups about two-thirds full. Sprinkle the remaining sausage and cheese over the filled muffin cups.
- Bake for 18 to 22 minutes, or until the frittatas have puffed and set. Remove the pan to a rack and use a knife or spatula to loosen the sides. Lift them out onto a plate.
- Serve these mini frittatas with a little ketchup, salsa, or marinara sauce, or serve with sliced tomatoes on the side.
- Cut the preparation and cooking time and use refrigerated pre-cooked sausage crumbles.
Add 2 or 3 tablespoons of finely chopped bell pepper or green onion tops to the egg mixture.