en easy holiday breakfast recipes, from goat cheese frittata egg muffins to a breakfast charcuterie board, each ready in 30 minutes or less.
Holiday mornings fill up fast with guests, gifts and a long day of cooking ahead. These 10 breakfast recipes from Fork To Spoon each take 30 minutes or less.
The list runs from avocado eggs for two to a breakfast board that serves eight. Half of the recipes start with store-bought dough, and several can be prepped the night before.
10 Holiday Breakfast Recipes
1. Spinach & Prosciutto Frittata Egg Muffins (Goat Cheese)
Each muffin cup is lined with prosciutto and spinach, then filled with a whole egg, goat cheese and roasted bell pepper. A batch of six takes 13 minutes and keeps in the fridge for four days. Feta or cheddar can stand in for the goat cheese.
2. Breakfast Tacos (Cheesy Egg & Veggie)
Scrambled eggs, sautéed red onion and bell pepper, and melted cheese are tucked into warm flour or corn tortillas. The recipe serves four in 25 minutes, and sour cream, guacamole and diced tomatoes go on top. Cook the eggs and vegetables ahead, and the morning takes only assembly and about five minutes of heat.
3. Avocado Eggs (Runny or Jammy in 8 Minutes)
An egg bakes inside a halved avocado until the white is set and the yolk is as soft as you like. It serves two, takes about two minutes of hands-on work, and is naturally low-carb and gluten-free. Top with cheddar, chives or cilantro.
4. Breakfast Tortilla Wrap (TikTok Tortilla Fold)
One cut to the center turns an egg-topped tortilla into four sections for mayo, lettuce, tomato and cheese. Fold it into a triangle and crisp each side for about three minutes; a skillet works well. It takes 10 minutes, and the fillings are easy to swap for bacon or black beans.
5. Breakfast Charcuterie Board
This board serves eight and takes about 30 minutes to build. Cheeses, cured meats, bagels, croissants, fresh fruit, and yogurt with granola share the space with small bowls of spreads. Add deviled eggs or mini quiches, and assemble it just before serving so everything stays fresh.
6. Everything Bagel Breakfast Pockets
Rounds of pie crust are filled with scrambled eggs and cheddar, sealed with a fork and topped with everything bagel seasoning. The recipe serves eight in about 20 minutes. Assemble them the night before, or freeze them uncooked for later in the season.
7. Breakfast Bombs (Bacon, Egg & Cheese Biscuits)
Refrigerated biscuits are stuffed with scrambled eggs, crumbled bacon and cheddar, then brushed with melted butter and cooked until golden. The recipe serves eight in about 15 minutes. Leftovers keep in the fridge for three to four days.
8. Bacon Cheese Bombs (Crescent Rolls, 8 Minutes)
Crescent dough is rolled around a cube of mozzarella and crumbled bacon, then finished with butter, Italian seasoning and garlic powder. They cook in about eight minutes, and the batch serves eight. Serve them warm with pizza sauce or ranch for dipping.
9. Crescent Roll Breakfast Pizza
The crescent dough crust is baked first so it doesn’t turn soggy, then topped with scrambled eggs, sausage and cheddar. It serves six in about 20 minutes, and the recipe includes oven directions. Cook the eggs and sausage ahead to save time in the morning.
10. Bacon, Egg and Cheese Stuffed Crescent Rolls
Scrambled eggs, crumbled bacon and Colby cheese are rolled inside crescent dough dusted with garlic powder. The result is a breakfast sandwich you can eat with one hand, and the recipe serves eight in about 30 minutes. Sausage, chorizo or diced ham can replace the bacon.
Make-Ahead Tips for Holiday Mornings
- Prep the night before: Assemble the bagel pockets or bacon cheese bombs and refrigerate them. For the tacos and the pizza, cook the eggs, vegetables and sausage ahead.
- Make and reheat: The frittata egg muffins keep four days in the fridge and freeze for up to two months. The breakfast bombs keep three to four days.
- Feeding a crowd: The charcuterie board, bagel pockets, breakfast bombs, bacon cheese bombs and stuffed crescent rolls each serve eight.
