7 Christmas Brunch Recipes Everyone Will Love

Holiday mornings deserve a little sparkle—and not just from the tinsel. These 7 Christmas brunch recipes are cozy, celebratory, and totally doable even if you were up late wrapping gifts. Think buttery pastries, savory bakes, and a punch that gets everyone smiling. Ready to make your kitchen smell like pure joy?

1. Puff Pastry Egg Nests With Gruyère And Prosciutto That Disappear Fast

These look fancy but they’re incredibly low effort—perfect for feeding a crowd without breaking a sweat. Crispy, buttery puff pastry cradles melty Gruyère, salty prosciutto, and jammy-yolk eggs. They bake in one sheet pan and vanish in minutes.

Ingredients:

• 2 sheets frozen puff pastry, thawed
• 1 tablespoon Dijon mustard
• 1 cup shredded Gruyère cheese
• 6-8 slices prosciutto, torn
• 6 large eggs
• 2 tablespoons heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste
• 1 egg, beaten (for egg wash)
• 1 tablespoon olive oil (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment.
2. Unfold puff pastry and cut each sheet into 6 rectangles. Score a 1/2-inch border around each rectangle without cutting through.
3. Brush the center lightly with Dijon. Sprinkle Gruyère inside the borders and top with torn prosciutto.
4. Brush borders with egg wash. Bake 12 minutes until puffed and golden around the edges.
5. Remove from oven. Using the back of a spoon, gently press the centers to create wells. Crack one egg into each (or whisk eggs with cream and spoon in for easier handling).
6. Drizzle with a touch of olive oil, sprinkle thyme, salt, and pepper. Return to oven and bake 7–10 minutes, until whites are set but yolks still runny.

Serve warm with a simple arugula salad. Swap prosciutto for sautéed mushrooms if you need a vegetarian option, or add a pinch of chili flakes for heat. Pro tip: If serving a crowd, par-bake the pastry ahead and add eggs just before hosting.

2. Brown Butter Cinnamon Roll Skillet With Eggnog Glaze You’ll Dream About

This is the festive cinnamon roll moment you deserve. Brown butter makes the dough nutty and deep, while an eggnog glaze brings holiday cheer without being too sweet. It bakes in a skillet so it’s rustic, gooey, and sliceable.

Ingredients:

• 3/4 cup whole milk, warmed
• 2 1/4 teaspoons instant yeast
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, browned and cooled (divided)
• 3 1/2–4 cups all-purpose flour
• 1 teaspoon fine salt
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom (optional but special)
• 1/4 cup softened butter (for filling)
• For glaze: 1 cup powdered sugar, 2–4 tablespoons eggnog, 1/2 teaspoon vanilla, pinch nutmeg

Instructions:

1. In a bowl, whisk warm milk, yeast, and sugar. Let sit 5 minutes until foamy.
2. Whisk in eggs and 1/4 cup of the cooled brown butter. Add 3 1/2 cups flour and salt. Mix until a soft dough forms; add more flour if sticky. Knead 5–7 minutes until smooth.
3. Place in a greased bowl, cover, and rise 60–90 minutes until doubled.
4. Stir brown sugar, cinnamon, and cardamom together. Roll dough into a 12×18-inch rectangle. Spread softened butter, then sprinkle cinnamon mixture.
5. Roll tightly from the long side. Slice into 10–12 rolls. Nestle into a buttered 10–12-inch cast-iron skillet.
6. Brush tops with remaining brown butter. Cover and rise 30 minutes while oven preheats to 350°F (175°C).
7. Bake 22–28 minutes until puffed and lightly golden. Whisk glaze ingredients and pour over warm rolls.

Serve warm with coffee, obviously. Add orange zest to the filling or swap eggnog for cream if you prefer. Make ahead? Shape rolls the night before, refrigerate, and bring to room temp before baking.

3. Savory Herb And Feta Strata That Practically Cooks Itself

Strata is the brunch secret weapon: assemble the night before, bake in the morning, and bask in the applause. This one packs in sourdough, feta, caramelized onions, and herbs for a fluffy, custardy center with crisp edges. It feeds a crowd with minimal effort.

Ingredients:

• 1 tablespoon olive oil
• 2 large yellow onions, thinly sliced
• 1 teaspoon sugar
• 6 cups day-old sourdough, cut into 1-inch cubes
• 1 cup crumbled feta
• 1 1/2 cups shredded mozzarella or fontina
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill (or 1 tsp dried)
• 8 large eggs
• 2 1/2 cups whole milk
• 1 teaspoon Dijon mustard
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Pinch red pepper flakes (optional)
• 2 tablespoons melted butter

Instructions:

1. Heat oil in a skillet over medium. Add onions and sugar; cook 20–25 minutes, stirring, until deeply golden.
2. Grease a 9×13-inch baking dish. Layer half the bread, half the onions, half the cheeses, and half the herbs. Repeat layers.
3. Whisk eggs, milk, Dijon, salt, pepper, and red pepper flakes. Pour over the dish. Press down gently so the bread soaks up custard.
4. Cover and refrigerate at least 2 hours or overnight.
5. Preheat oven to 350°F (175°C). Drizzle melted butter over the top. Bake 45–55 minutes until puffed and golden and the center is set.

Let it rest 10 minutes before slicing. Add sautéed spinach or roasted red peppers for color. If you’re feeding vegetarians and carnivores, serve crispy bacon on the side so everyone’s happy.

4. Gingerbread Dutch Baby With Maple-Pear Compote That Tastes Like Christmas

A Dutch baby is dramatic in the best way—poufy, golden, and begging for toppings. This one leans into gingerbread spices and gets crowned with buttery maple pears. It’s a showstopper that takes 5 minutes of prep and makes the whole house smell incredible.

Ingredients:

• 3 large eggs, room temperature
• 3/4 cup whole milk, room temperature
• 1/2 cup all-purpose flour
• 1/4 cup rye flour (or more AP flour)
• 2 tablespoons molasses
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon kosher salt
• 3 tablespoons unsalted butter
• For compote: 2 ripe pears (Bosc or Anjou), sliced; 2 tablespoons butter; 3 tablespoons maple syrup; pinch salt; squeeze lemon

Instructions:

1. Place a 10-inch ovenproof skillet in the oven and preheat to 425°F (220°C). Let the pan heat for at least 10 minutes.
2. Blend eggs, milk, flours, molasses, sugar, vanilla, spices, and salt until smooth, 20–30 seconds.
3. Carefully remove hot skillet, add butter, swirl to melt, then pour in batter. Bake 18–22 minutes until puffed and deeply golden.
4. Meanwhile, make compote: Melt butter in a small pan over medium. Add pears, maple, and a pinch of salt. Cook 5–7 minutes until tender and glossy. Finish with a squeeze of lemon.

Serve immediately with powdered sugar and the warm compote. No pears? Use apples or even cranberries. For extra decadence, add a dollop of crème fraîche—trust me, it’s perfect.

5. Smoked Salmon Potato Latke Waffles With Lemon-Dill Crème

All the crispy-lacy goodness of latkes, but pressed in a waffle iron for max crunch and zero splatter. Top with silky smoked salmon and a bright lemon-dill crème for a brunch bite that feels luxe and festive. It’s a clever twist that’s shockingly simple.

Ingredients:

• 1 1/2 pounds russet potatoes, peeled
• 1 small yellow onion
• 2 large eggs, beaten
• 1/3 cup matzo meal or flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder
• Neutral oil spray for waffle iron
• 6 ounces cold-smoked salmon
• For crème: 3/4 cup sour cream, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 tablespoons chopped fresh dill, pinch salt
• To serve: capers, thinly sliced red onion, chives

Instructions:

1. Grate potatoes and onion on large holes. Place in a towel and wring out as much liquid as humanly possible.
2. In a bowl, mix potatoes, onion, eggs, matzo meal, salt, pepper, and baking powder.
3. Preheat waffle iron to medium-high. Spray generously with oil.
4. Spoon mixture into iron in an even layer. Close and cook 6–8 minutes until deeply golden and crisp. Repeat with remaining batter.
5. Stir together sour cream, lemon juice, zest, dill, and salt.
6. Top waffles with smoked salmon, a dollop of crème, capers, onion, and chives.

Serve immediately while shatter-crisp. Want to keep batches warm? Place on a rack in a 250°F oven. For a vegetarian version, swap salmon for roasted beets—seriously, it slaps.

6. Cranberry-Orange Baked Oatmeal That’s Cozy And Crowd-Pleasing

This isn’t your dusty desk oatmeal. It’s baked into soft, custardy squares scented with orange and studded with jewel-like cranberries. Make-ahead friendly, naturally hearty, and perfect for kids and adults alike.

Ingredients:

• 3 cups old-fashioned rolled oats
• 1/2 cup chopped pecans or walnuts (optional)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cardamom (optional)
• 1/2 teaspoon kosher salt
• 2 cups whole milk (or oat milk)
• 2 large eggs
• 1/3 cup maple syrup
• 1/4 cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1 cup fresh or frozen cranberries
• 1 ripe pear or apple, diced (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×11 or 9×9-inch baking dish.
2. Mix oats, nuts, baking powder, cinnamon, cardamom, and salt in a bowl.
3. In another bowl, whisk milk, eggs, maple syrup, melted butter, vanilla, and orange zest.
4. Combine wet and dry, then fold in cranberries and pear. Pour into the dish and smooth the top.
5. Bake 35–40 minutes until set and lightly browned at the edges.

Serve warm with Greek yogurt or a splash of cream. For extra sweetness, add white chocolate chips (holiday cheat code). Leftovers reheat beautifully, so make a double batch if you’ve got houseguests.

7. Sparkling Pomegranate Citrus Punch That Keeps The Party Bright

Every great brunch needs something bubbly and beautiful. This punch is tart, lightly sweet, and studded with jewel-toned pomegranate arils. Mix a big batch and let people top with prosecco—or keep it mocktail-friendly with sparkling water.

Ingredients:

• 2 cups pomegranate juice
• 1 cup freshly squeezed orange juice
• 1/2 cup cranberry juice (unsweetened, if possible)
• 1/4 cup simple syrup or honey (to taste)
• 1/4 cup fresh lime juice
• 1 orange, thinly sliced
• 1 lime, thinly sliced
• 1/2 cup pomegranate arils
• 2–3 cups chilled prosecco or sparkling water
• Ice
• Optional: a few sprigs of fresh rosemary

Instructions:

1. In a large pitcher, combine pomegranate, orange, cranberry, simple syrup, and lime juice. Chill at least 1 hour.
2. When ready to serve, add citrus slices, pomegranate arils, and ice.
3. Top with prosecco for a boozy brunch or sparkling water for a mocktail. Garnish with rosemary.

Set out festive glasses and let guests customize their fizz level. If you like it extra tart, dial back the sweetener. A splash of ginger beer adds a spicy kick that’s very merry.

Make-Ahead Tips To Save Your Sanity

Want the morning easy-breezy? Here’s the move: prep the strata, dough for rolls, and punch the night before. Then bang out the Dutch baby and egg nests fresh. The oatmeal reheats like a dream.

Mix-And-Match Serving Ideas

• Plate egg nests with a peppery greens salad and shaved Parmesan.
• Serve the Dutch baby alongside crispy bacon or maple breakfast sausages.
• Offer a yogurt bar near the baked oatmeal with granola and honey.
• Set up a DIY garnish board: capers, chives, pickled onions, hot honey, and herby butter.

That’s your holiday brunch playbook—festive flavors, minimal fuss, and a little wow factor. Pick two or three, pour the punch, and let the cozy vibes do the rest. You’ve got this, and your kitchen’s about to smell like Christmas magic.