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Holiday Breakfast in a Jar

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  //food-wine.news-articles.net/content/2025/12/23/holiday-breakfast-in-a-jar.html
  Published in Food and Wine on Tuesday, December 23rd 2025 at 14:13 GMT by Food & Wine

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How to Take the Stress Out of Holiday Breakfasts: A 500‑Word Guide to the Best Make‑Ahead Recipes

The holiday season is a whirlwind of grocery‑store runs, table‑setting, and the looming question of what to serve when guests arrive early in the morning. Food & Wine’s recent feature, “Make‑Ahead Holiday Breakfast Recipes,” tackles this dilemma head‑on by curating a list of delicious, no‑fuss dishes that can be prepared days in advance. Whether you’re a seasoned hostess or a last‑minute planner, the article offers a toolkit of ideas that save time, reduce kitchen chaos, and keep breakfast looking fresh.

Below is a concise rundown of the recipes featured in the article, plus extra context gleaned from the links the article follows to the original recipe pages. Each entry includes a quick recipe sketch, preparation tips, and a note on why it earns a spot on the holiday menu.

1. Holiday Breakfast in a Jar

Core Idea: Layered parfait‑style jars filled with overnight oats, fresh berries, yogurt, and crunchy granola.

Why It Works: The jars keep the oats soggy and the granola crisp until the last minute, making it a no‑mix‑and‑serve option. The article links to a Food & Wine guide on “Perfect Overnight Oats,” which stresses the importance of using a creamy yogurt and letting the oats steep for at least 12 hours.

Quick Prep: Assemble 4‑inch mason jars with a base of Greek yogurt, a layer of rolled oats soaked in almond milk, berries (or fruit compote), and a final layer of granola. Cover, refrigerate overnight, and serve straight from the jar.

Serving Tip: If you’re planning a buffet, label each jar with the flavor (e.g., “Blueberry & Almond” or “Chocolate Peanut Butter”) to let guests customize their bites.

2. Cinnamon French Toast Casserole

Core Idea: A bake‑once, serve‑multiple dish that feels like a brunch staple but can be pre‑made.

Why It Works: The article follows a link to Food & Wine’s “Cinnamon French Toast Casserole” recipe, which uses a slow‑roasted bread base and a custard that firms up during baking. The casserole is ideal for a large crowd, as you can prepare it the night before, refrigerate, and bake at the last moment.

Quick Prep: Slice 1 loaf of challah or brioche. Mix eggs, milk, sugar, vanilla, and cinnamon. Layer bread and custard in a casserole dish, cover, refrigerate. Bake at 350°F for 45‑55 minutes or until golden and set.

Serving Tip: Add a drizzle of maple syrup or a dusting of powdered sugar. The casserole is also great for a family‑style breakfast where guests can take slices from a communal platter.

3. Egg‑in‑a‑Jar Breakfast Casserole

Core Idea: Miniature “egg‑in‑a‑jar” cups that combine eggs, sausage, and cheese in a single bite‑size unit.

Why It Works: The article links to a Food & Wine “Egg‑in‑a‑Jar” recipe that shows how to assemble the individual jars with a silicone mold and freeze them before cooking. These are perfect for feeding a handful of guests quickly.

Quick Prep: Line silicone “egg‑in‑a‑jar” molds with crumbled cooked sausage, shredded cheese, and whisked eggs. Freeze for 30 minutes. Bake at 350°F for 20‑25 minutes.

Serving Tip: Serve hot out of the pan with a side of hot sauce or a dollop of hollandaise. The individual portions make it easy to scale up or down.

4. Savory Breakfast Bake

Core Idea: A casserole packed with sautéed vegetables, bacon, eggs, and a creamy cheese sauce, baked to golden perfection.

Why It Works: The article’s linked “Savory Breakfast Bake” recipe uses a slow‑roasted tomato base and a béchamel sauce for depth. It’s a crowd‑pleaser that can be assembled the evening before and baked in the morning.

Quick Prep: Saute diced onion, bell pepper, and spinach in olive oil. Layer in a baking dish with cooked bacon, chopped tomatoes, a béchamel sauce, and a handful of shredded cheddar. Pour whisked eggs over the top. Cover, refrigerate overnight. Bake at 375°F for 30‑35 minutes.

Serving Tip: Add a fresh green salad to the spread; the sauce can be plated as a dip for the salad.

5. Banana Bread French Toast

Core Idea: French toast that’s infused with banana bread batter, giving it a moist, sweet, and slightly spiced profile.

Why It Works: The article directs readers to a Food & Wine “Banana Bread French Toast” recipe that encourages the use of whole‑grain bread for extra fiber. This makes for a hearty, filling breakfast that’s surprisingly easy to prep.

Quick Prep: Whisk eggs, milk, vanilla, and cinnamon. Fold in mashed bananas and crumbled banana bread. Dip sliced bread in the mixture, lay in a pan, and cook until golden. Top with berries and a light dusting of powdered sugar.

Serving Tip: Keep the French toast warm in a low oven (200°F) while guests arrive, and then finish it off in a skillet to keep the outside crisp.

6. Breakfast Skillet with Egg & Sausage

Core Idea: One‑pan skillet cooking method that brings together eggs, sausage, potatoes, and vegetables.

Why It Works: The linked “Breakfast Skillet” recipe demonstrates how to prep all the ingredients in advance: dice potatoes, brown sausage, and shred cheese. When it’s time to serve, simply sauté the potatoes, add sausage, pour in beaten eggs, and sprinkle cheese. The skillet can be covered in the fridge until ready to cook, ensuring each component stays fresh.

Quick Prep: Toss diced potatoes and onions with olive oil; roast at 400°F for 20 minutes. In a skillet, cook ground sausage until brown. Add roasted potatoes, beat eggs, and pour over. Cook until eggs set, then top with shredded cheddar.

Serving Tip: Offer a side of crusty bread or a fresh green salad. The skillet’s hearty nature ensures there’s plenty to go around.

7. Cinnamon Apple Oatmeal

Core Idea: A warm, comforting bowl of oatmeal topped with fresh apples, raisins, and a sprinkle of cinnamon.

Why It Works: The article follows a link to Food & Wine’s “Cinnamon Apple Oatmeal” recipe, which encourages cooking oats in apple cider for added flavor. This dish is both healthy and satisfying, making it ideal for an early‑morning crowd.

Quick Prep: Cook rolled oats in a pot with diced apples, raisins, a pinch of salt, and cinnamon. Add apple cider for a sweeter, richer base. Simmer until thick and creamy. Serve with a dollop of yogurt or a splash of maple syrup.

Serving Tip: Add a handful of chopped pecans or walnuts for a crunchy texture. The oatmeal can be portioned into jars and kept in the fridge for up to 3 days.

8. Mini Cinnamon Rolls

Core Idea: Bite‑size cinnamon rolls that are ready to bake at the last minute.

Why It Works: The article’s linked “Mini Cinnamon Rolls” recipe uses a refrigerated dough that can be rolled out, cut into squares, and sprinkled with a cinnamon‑sugar mixture. Baking them just before serving preserves their softness and warmth.

Quick Prep: Knead the dough, chill for an hour, roll out on parchment paper, sprinkle with cinnamon sugar, roll up, slice into rounds, and place on a baking sheet. Chill until ready to bake. Bake at 350°F for 12‑15 minutes.

Serving Tip: Pair with a small bowl of glaze or a spoonful of whipped cream. These rolls are great for a “take‑home” option as well; guests can bring them back to their own kitchens to finish baking.

9. Egg‑White Muffins

Core Idea: Low‑calorie, protein‑rich muffins made with egg whites, spinach, and tomatoes.

Why It Works: The article references Food & Wine’s “Egg‑White Muffins” recipe, which shows how to combine egg whites with sautéed veggies and a light cheese. These muffins keep well in the fridge for up to a week and are perfect for guests who prefer lighter fare.

Quick Prep: Whisk egg whites, add chopped spinach, diced tomatoes, shredded mozzarella, and a pinch of salt. Pour mixture into a muffin tin and bake at 375°F for 18‑20 minutes. Cool, then refrigerate.

Serving Tip: Keep a side of fresh salsa or avocado to drizzle on top. These muffins pair nicely with a simple fruit salad.

10. Classic Cinnamon Roll Bread

Core Idea: A cross between a cinnamon roll and a loaf of bread, perfect for slicing and serving with butter or jam.

Why It Works: The article’s link to the “Cinnamon Roll Bread” recipe explains that this bread can be made in advance, sliced, and quickly warmed in a toaster or oven. It’s a crowd‑pleaser for those who love a sweet, yeasted treat without the fuss of individually rolling cinnamon rolls.

Quick Prep: Mix bread dough with butter, sugar, cinnamon, and raisins. Shape into a loaf, place in a loaf pan, and let rise. Bake at 350°F for 35‑40 minutes. Slice and serve warm.

Serving Tip: Offer a selection of spreads—cream cheese, butter, or honey—to let guests customize their toast.

How the Article Helps You

1. Time Management: Every recipe in the article is designed for bulk preparation or “cook‑once, serve‑many” scenarios. The article’s structure—listing recipes with short prep and cook times—makes it easy to schedule your kitchen work around other holiday duties.

2. Versatility: From hearty baked dishes to fresh jar parfaits, the article covers a wide range of preferences. This ensures you can cater to guests who enjoy sweet, savory, or healthy options.

3. Storage Tips: The linked sub‑articles often include storage guidelines—whether to refrigerate or freeze. These details help keep the food safe and tasty until the last moment.

4. Presentation Ideas: Many of the recipes come with suggested serving methods (e.g., labeling jars, using a platter for casseroles). These touches elevate the breakfast from ordinary to memorable.

Final Thoughts

The “Make‑Ahead Holiday Breakfast Recipes” article from Food & Wine is a practical playbook for the holiday morning rush. By embracing the “prep‑ahead” philosophy, you free up your kitchen for more important tasks—decorating the house, polishing silverware, or simply enjoying your guests’ company. With 10 diverse recipes ranging from savory skillet dishes to sweet jar breakfasts, there’s an option for every palate and every schedule. Grab the link, set a timer for a few hours before your guests arrive, and let your holiday breakfast be the highlight of the day—without the usual scramble.