15 Fantastic Clean Eating Breakfast Dishes to Serve Your Holiday Guests

Updated on December 22, 2018
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Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

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I understand the dilemma many of you have in the coming week, cooking not only for your immediate family but also for the guests who are staying with you for Christmas. We typically only have four people here at home on a regular basis: my husband and me, as well as our two small boys. But when we had 12 in our home for Thanksgiving, I had to think differently about cooking to make sure I made enough food for everyone.

And then to have to think of something new every day for at least breakfast and dinner to serve everyone—it can get exhausting. This week, we have my side of the family staying with us, which really isn't so bad number-wise, but I don't feel like I can just ask my husband to run for pizza tonight because I don't feel like cooking. And most of my quick meals are making a handful of tortillas for quesadillas, or tossing some ingredients into a pot on the stove for soup.

When you're cooking for a crowd, especially during the holidays, you want to impress, and for that you have to be prepared. Now, what I'm suggesting doesn't mean buying expensive, fancy ingredients, or even cooking all afternoon. I just wanted to provide you with some fun and delicious breakfast dishes that will surely make you look good this holiday season.

The holidays should be full of amazing flavors and good food. Let me share some incredible recipes, that I like to make in my own home over the holidays, that will give your holiday guests the full Christmas experience. The only thing is, these may make your guests vote to celebrate the holidays at your house every year...

Gingerbread Coffee Cake
Gingerbread Coffee Cake | Source

Gingerbread Coffee Cake

This delicacy is sure to delight, as its fluffy and soft inside, crunchy on the top, and full of the delicious flavor you'd expect from gingerbread. I think this is the perfect holiday breakfast as it fills your home with the scents of ginger and cinnamon, and draws everyone downstairs expecting a plate of yummy gingerbread cookies.

Serves: 9 (8x8 pan)

Ingredients

  • 3 cups whole wheat flour
  • 1/4 cup coconut sugar
  • 1/2 teaspoon salt
  • 3 teaspoons ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg
  • 1/2 cup real butter, room temperature
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 3/4 cup applesauce, homemade preferred
  • 1/3 cup half and half
  • 3/4 cup raw honey

Topping:

  • 1 cup of dry ingredients mixed from above
  • 2 tablespoons real butter, melted
  • 2 tablespoons coconut sugar

Instructions

  1. Preheat oven to 350 degrees F and grease an 8x8 inch casserole dish with parchment paper.
  2. In a large mixing bowl, combine your flour, sugar, and all spices. Mix well.
  3. Add your butter and mix with a fork until your dough is crumbly.
  4. Now you can transfer 1 cup of your flour mixture to a medium bowl on the side for your crumble topping. Stir in the 2 tablespoons melted butter and then the remaining 2 tablespoons coconut sugar. Set aside.
  5. Now to finish your coffee cake batter. Mix your baking soda and baking powder into your batter, and then mix in all of your wet ingredients, melting the honey first. Mix well.
  6. Pour your batter into the prepared casserole dish and sprinkle on your crumble topping.
  7. Slide your dish into the oven and bake for 45 minutes, until a knife slid into the center of the cake comes out clean.

Chocolate Chip Bread Pudding
Chocolate Chip Bread Pudding | Source

Chocolate Chip Bread Pudding

I don't know about you, but I love bread pudding, and I love dark chocolate chips. So this combination is a real winner for me. And there's nothing better than to sit down to a nice hot plate of filling chocolate chip bread pudding on a cold winter morning. This delicious recipe, modified from Kitchme, is an amazing mixture of spices and chocolate chips. I know you're going to enjoy this one!

Serves: 10 (9x13 casserole)

Ingredients

  • 1 loaf whole wheat bread
  • 3 cups organic whole milk
  • 1/4 cup heavy cream
  • 1 1/2 cups coconut sugar
  • 1 tablespoon vanilla extract, homemade preferred
  • 1 1/2 teaspoons cinnamon
  • 6 large eggs
  • 1 cup dark chocolate chips, (these are the ones I use!)

Instructions

  1. Preheat oven to 325 degrees F and grease a 9x13 inch casserole dish with some coconut oil.
  2. Start by tearing up all of your bread and pouring it into your baking dish.
  3. Then, in a large bowl, whisk together all of your other ingredients.
  4. Pour your mixture evenly over your bread in the baking dish.
  5. Let stand, stirring occasionally, for at least 20 minutes or until the bread has absorbed most of the milk mixture.
  6. Bake for 1 hour, or until the bread pudding is set and a knife slid into the center of comes out clean.

Apple Pie French Toast Casserole
Apple Pie French Toast Casserole | Source

Apple Pie French Toast Casserole

This is an incredible recipe, modified from Put on Your Cake Pants, that I have been using for years. A French toast casserole is much easier to pull together on the fly than trying to make French toast for everyone. We have tried a number of variations at our house with cream cheese, fresh fruit, pie fillings, and even caramel. This version has to be one of my favorites! Enjoy!

Serves: 8-12 (9x13 casserole)

Ingredients

  • 4 medium apples, cut into small cubes
  • 3 tablespoons coconut sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 8-10 pieces whole wheat bread, chopped
  • 8 eggs
  • 3 cups organic whole milk
  • 1 teaspoon cinnamon

Topping:

  • 1/2 cup whole wheat flour
  • 1/2 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter, room temperature
  • 3/4 cup walnuts, chopped

Instructions

  1. Core and chop your apples and pour them into a medium pot on the stove with your coconut sugar and spices.
  2. Cook over medium-low heat until the apples are softened, about 4-5 minutes.
  3. Preheat the oven to 350 degrees F and grease a 9x13 casserole dish with some coconut oil. Tear up or chop your bread pieces and spread them evenly into the bottom of your dish.
  4. In a large bowl, beat your eggs and then stir in your milk and cinnamon. Pour the mixture evenly over the bread chunks.
  5. Spoon dollops of your cooked apples on top of your bread chunks.
  6. In a separate bowl, mix together your topping ingredients with a fork until your get a crumbly mixture. Sprinkle this on top of the whole casserole.
  7. Bake for 45 minutes. Enjoy!

Gingerbread Granola
Gingerbread Granola | Source

Gingerbread Granola

I like to keep a regular supply of homemade seasonal granola around all year long. Over the summer I made banana bread granola and coconut almond granola. This Thanksgiving, pumpkin and apple spice were the favorites. For Christmas, this is one of the first ones I mix up. Everyone seems to enjoy it with milk, like cereal, for fruit parfaits, or even too take as snacks for the day. I highly suggest this one!

Serves: About 16 (2 cookie sheets)

Ingredients

  • 4 cups old-fashioned oats
  • 1 1/2 cups walnuts and pecans
  • 1/2 cup shelled sunflower seeds
  • 2 teaspoons ginger
  • 3 teaspoons cinnamon
  • 1 teaspoon pink Himalayan salt
  • 1 teaspoon vanilla extract, homemade preferred
  • 1/2 cup honey, melted
  • 1/2 cup coconut oil, melted
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup cranberries
  • 1/2 cup golden raisins

Instructions

  1. Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
  2. Mix all of your ingredients together except for your cranberries and raisins.
  3. Spread your mixture out evenly on your prepared baking sheets and slide them into the oven.
  4. Bake for 30 minutes.
  5. When you remove your granola from the oven, allow to cool slightly before adding in your fruit, and stir periodically until completely dry.

Butter Pecan Scones
Butter Pecan Scones | Source

Butter Pecan Scones

I have never been a scone kind of person, only because I thought it was something that you ate with coffee. Being that I've never been a coffee drinker, I had never tried them, until this year. Now that I've been making all of our bread items myself for a while, I've been starting to branch out. And doesn't this yummy recipe, modified from The Merchant Baker, sound like a great way to get started? I thought so. You're going to be surprised by how delicious these are!

Serves: 6 (1 baking sheet)

Ingredients

  • 2 1/4 cups whole wheat flour
  • 1/2 cup coconut sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon pink Himalayan salt
  • 3/4 cup cold butter, cut into small pieces
  • 1/2 cup pecan pieces
  • 1 large egg
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract, homemade preferred

Instructions

  1. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
  2. In a medium bowl, mix your dry ingredients.
  3. Then mix in your cold butter, until you get a crumbly mixture.
  4. Stir in your pecan pieces and then add in all of your wet ingredients. Mix well.
  5. Once the dough comes together with no crumbs, divide your dough in half. On a clean, lightly floured surface, pat each half of dough into a circle about 1" thick.
  6. If you find your dough has gotten too soft from handling, you can put the bowl back in the refrigerator before you shape it so that the butter can get firm again, or roll, cut and place on the cookie sheet, then slide it into the refrigerator or freezer for 10-20 minutes.
  7. Cut each circle into 6 wedges and place on your prepared baking sheet, leaving 1 to 2 inches of space between each one.
  8. Brush each with additional cream and sprinkle with coconut sugar, if desired.
  9. Bake for 12-14 minutes or until lightly golden. Allow to cool and set up for a few minutes on the baking sheet, then remove to a rack to finish cooling.

Cinnamon Pear and Pecan Muffins
Cinnamon Pear and Pecan Muffins | Source

Cinnamon Pear and Pecan Muffins

Over the years, I've really been getting into muffins. They are an easy breakfast or snack to pull together quickly, and you can take them on the go. I easily keep several flavors in our freezer for mornings when we either need a quick breakfast, or don't know what to make. Two muffins make a great breakfast for anyone! This recipe has been one of my favorites through the fall and winter though.

Serves: 6-8 (makes about 12 muffins)

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup coconut sugar
  • 1 1/2 teaspoons baking powder
  • 3 teaspoons cinnamon
  • 1/2 teaspoon pink Himalayan salt
  • 1 egg
  • 1 1/2 teaspoons vanilla extract, homemade preferred
  • 3/4 cup coconut oil, melted
  • 1/2 cup raw honey, melted
  • 1 pear, diced
  • 1/2 cup pecans, chopped

Instructions

  1. Preheat your oven to 400 degrees F and fill a muffin pan with silicone muffins cups. (The money saved and easy clean-up are totally worth it.)
  2. Mix all of your ingredients together in a large mixing bowl.
  3. Fill your muffin cups to 2/3 full and bake your muffins for 20 minutes.
  4. Sprinkle the tops with coconut sugar straight out of the oven, if desired.

Chocolate Waffles
Chocolate Waffles | Source

Chocolate Whole Wheat Waffles

This is a special treat that I make for myself for breakfast all year long. I like to top them with fresh seasonal fruit, depending on the season, but blackberries are my favorite. I had no idea how excited people would get over them until I posted a picture of my breakfast online one morning because I thought they looked so perfect. Now they are a regular request when guests are here for breakfast or brunch.

Serves: 4-6 (makes 8-10 waffles)

Ingredients

  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1 3/4 cup organic whole milk
  • 1/4 cup coconut oil (or real butter), melted
  • 1 tablespoon raw honey, melted
  • 1/2 cup dark chocolate chips, melted (but not until you're ready)

Instructions

  1. Heat your waffle iron to get it ready. You may wish to have a coconut oil cooking spray, or bowl of melted coconut oil, ready to grease your waffle iron if your waffles start sticking.
  2. Mix all of your ingredients together, dry ingredients first, saving the chocolate and coconut oil until last.
  3. At the last second, melt your chocolate chips and coconut oil, 30 seconds at a time in the microwave until just melted.
  4. Immediately scrape the chocolate into your mixing bowl and mix in.
  5. Cook in 1/8 to 1/4 cupfuls in your waffle iron.
  6. I highly suggest topping with fresh berries and honey.

Gingerbread Pancakes
Gingerbread Pancakes | Source

Gingerbread Pancakes

Pancakes are one of those classic breakfast recipes that everyone enjoys. Serve a plate of pancakes to your guests with lots of fun toppings, like nuts, fruit, caramel, and honey, and you already have a winner. But if you really want to impress everyone, make some gingerbread pancakes with homemade whipped cream and candied nuts, straight out of the oven. Yum!

Serves: 8-10 (makes 8 large pancakes or 16 small ones)

Ingredients

  • 3 1/3 cup whole wheat flour
  • 1/2 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 tablespoon ginger
  • 2 teaspoons nutmeg
  • 1 teaspoon cloves
  • 1/2 teaspoon pink Himalayan salt
  • 4 eggs
  • 2 cups half and half, or organic whole milk
  • 1/3 cup real butter

Instructions

  1. Heat a large pan on the stove over medium high heat, and melt a bit of butter in it.
  2. Mix all of your ingredients together, dry ingredients first.
  3. Now ladle about an 1/8 to a 1/4 cup of batter at a time onto your heated pan.
  4. Cook for a few minutes until you see bubbles forming on top and the bottom is brown.
  5. Flip your pancakes and let brown a couple more minutes before removing to a plate on the side for serving.

Cheesy Mini Quiche
Cheesy Mini Quiche | Source

Cheesy Mini Quiche

On first look, quiche seems boring and difficult. But boy can it be delicious and easy. Every time I've made these mini morsels, adapted from Eating Well, I can't seem to keep them on the table because they go so quickly. I think the trick is using the right ingredients so they make you want to try at least one, and then you're hooked. I love these mini quiches myself and my son is always asking for them.

Serves: 12 (makes 24 mini quiches)

Ingredients

  • 3 cups sweet potato, shredded and peeled
  • 2 tablespoons coconut oil
  • 1 cup diced ham, sausage or other meat
  • 1 cup red bell pepper, or other veggies, diced
  • 2 cups shredded cheese
  • 12 eggs
  • 1 cup organic whole milk
  • 1/2 teaspoon pink Himalayan salt

Instructions

  1. Preheat your oven to 350 degrees F and fill your muffin tin with silicone muffin cups (see link above for some great ones that I use. The money saved and easy clean up are totally worth purchasing some of these).
  2. Peel and shred your sweet potato.
  3. Toss it in coconut oil in a medium bowl and divide it into all of your muffin cups.
  4. Press the sweet potato into the bottom and up the sides of each cup to create a crust for your quiche.
  5. Now divide your chopped meat and veggies among the cups.
  6. Top each with your shredded cheese, keeping it away from the edges to minimize sticking.
  7. Finally, mix your eggs, milk, and salt in a large measuring cup. Carefully pour the mixture into the cups, dividing evenly.
  8. Carefully slide your muffin tins into the oven and bake for 25 minutes, or until your egg mixture is cooked through.
  9. Serve hot. The silicone muffin cups will just peel right off, should be washed by hand with warm water and soap, and then left to dry.

Spinach and Cheese Strata
Spinach and Cheese Strata | Source

Spinach and Cheese Strata

This delicious recipe combines all of my favorite foods, Parmesan cheese, my homemade whole wheat bread, and fresh spinach. What's not to like?! This goes together a little bit like a lasagna, is similar to a bread pudding, and can be stored in the refrigerator overnight and baked in the morning. This delicious recipe has been adapted from Once Upon a Chef to make it easier, healthier and more available to those like you and me. This has to be one of my number one favorite dishes in the whole world. I really think you're going to love it too!

Serves: 10 (9x13 casserole)

Ingredients

  • 2 bunches fresh spinach
  • 3 tablespoons real butter
  • 1 onion, chopped
  • 3 tablespoons minced garlic
  • About 11 slices of whole wheat bread
  • 1 1/2 cups shredded Mozzarella
  • 2/3 cup grated Parmesan
  • 9 large eggs
  • 2 3/4 cups half and half
  • 2 tablespoons Dijon mustard
  • 1 3/4 teaspoons pink Himalayan salt
  • 1/4 teaspoon nutmeg

Instructions

  1. Preheat oven to 325 degrees F and grease a 9x13 inch casserole dish with some coconut oil.
  2. Chop your spinach both directions to make sure that no one gets a huge piece in one bite.
  3. Chop your onion as well.
  4. Melt your butter in a large sauté pan on the stove over medium heat. Add your onion and garlic, and cook, stirring frequently, until soft and translucent. Add your chopped spinach and about cook 2 minutes more.
  5. Tear up all of your bread slices and spread about one third of them into the bottom of your casserole dish.
  6. Top with one third of your spinach mixture, and then sprinkle with one third of each cheese.
  7. Repeat this process, layering twice, finishing with your cheeses.
  8. In a large bowl on the side, whisk your eggs. Add your half and half, Dijon mustard, salt, and nutmeg and whisk until well combined.
  9. Pour this custard mixture evenly over your strata. Cover the strata with plastic wrap and chill for at least 30 minutes or overnight.
  10. Once chilled, bake your strata for one hour in the oven, until puffed, set and golden brown all over top.
  11. Enjoy!

Breakfast Monkey Bread
Breakfast Monkey Bread | Source

Breakfast Monkey Bread

This is an especially fun option that you can be extra creative with. Add in eggs, sausage, bacon, maple syrup, veggies, or whatever you love the most for breakfast, and then make it monkey bread! Monkey bread is always a popular dessert and appetizer option, but you can shake things up on a more casual morning, like Christmas day, and everyone can munch on little bites of deliciousness while opening their presents.

Serves: 6-8 (large bundt pan)

Ingredients

Dough:

  • 1 package active dry yeast
  • 1/4 cup warm water
  • 1 1/4 cups organic whole milk
  • 1/3 cup real butter, melted
  • 1/4 cup coconut sugar
  • 2 eggs
  • 1 teaspoon pink Himalayan salt
  • 5 cups whole wheat flour

Filling:

  • 1lb sausage, cooked (ham, bacon, or even hamburger could also be used)
  • 1 cup shredded cheese
  • 6 eggs, scrambled
  • 4 tablespoons real butter, melted
  • 1/4 teaspoon garlic powder

Instructions

  1. Make the dough: In a large mixing bowl, dissolve your yeast with the warm water. Stir it around a bit and let it sit for about 2 minutes.
  2. Add your milk, melted butter, coconut sugar, eggs, salt, and 3 cups of flour. Mix until well-combined. Then add enough remaining flour to form a firm dough (about 5 cups total). At some point, this will require you to dump your dough out onto a clean surface and knead it by hand.
  3. The dough is ready when it is soft and smooth. Drop your dough back into the mixing bowl and cover with saran wrap. Pop in into the refrigerator to cool for at least 30 minutes to an hour.
  4. Make your filling: Start by preheating your oven to 350 degrees F, and grease a bundt pan (I like this one!) with some coconut oil.
  5. Cook your sausage and eggs in separate pans on the stove.
  6. Pull your dough out of the refrigerator and gently loosen it by pressing down on it in the bowl. Break it into small pieces (about 40 to 50).
  7. In a large bowl mix your melted butter and garlic powder. Toss all of your biscuit dough pieces until every piece is coated.
  8. Stir in your sausage, eggs and cheese. Toss until combined.
  9. Pour this mixture into your prepared bundt pan and slide it into the oven.
  10. Bake for 30 minutes.
  11. When ready, remove it from the oven and let it cool for 5-10 minutes.
  12. Then loosen the edges with a knife and turn it out onto a serving dish.

Whole Wheat Gingerbread Cinnamon Rolls
Whole Wheat Gingerbread Cinnamon Rolls | Source

Gingerbread Cinnamon Rolls

I wish I could somehow harness the smell of this gingerbread goodness and plump it through my home all month long. These are a favorite among friends and family alike. Who doesn't love cinnamon rolls, especially when they taste like gingerbread cookies and are smeared with yummy cinnamon cream cheese icing?

Serves: 9 rolls (8x8 pan)

Ingredients

  • 1 cup organic whole milk
  • 2 1/4 teaspoons (1 packet) rapid rise yeast
  • 2 tablespoons coconut sugar
  • 2 tablespoons real butter, melted
  • 1 large egg
  • 1/4 cup raw honey
  • 3 1/4 cups whole wheat flour
  • 1/2 teaspoon pink Himalayan salt
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves

Filling:

  • Coconut sugar
  • Real butter, room temperature
  • Cinnamon
  • dash of ginger
  • dash of nutmeg

Frosting:

  • 4oz cream cheese
  • 1/4 cup raw honey
  • 1 teaspoon cinnamon

Instructions

  1. In the microwave, heat your milk in a small bowl for about 20 seconds. You just want it to be lukewarm. If it’s too hot it will kill the yeast.
  2. Now add your yeast and sugar and stir until combined. Allow it to sit for 10 minutes off to the side.
  3. In the meantime, mix all of your cinnamon roll ingredients in a large mixing bowl, adding in the milk mixture after the 10 minutes is up. If you need to, dump it into a clean surface and knead with your hands until all ingredients are combined.
  4. Drop your dough back into the bowl and cover it with a towel. Set it in a warm place and let it rise for 45 minutes.
  5. Grease an 8x8 square dish with some coconut oil.
  6. Once the dough has risen, dump it back out into your clean surface and roll out dough into a 15×9 inch rectangle or so. You may need a little extra flour to keep it from sticking on both sides.
  7. Now spread your butter evenly out on your dough, sprinkle on your coconut sugar, and spices. Then roll it up into a log shape, starting from one of the long sides. Use a large sharp knife and gently cut into 9 rolls or so and place them into your prepared dish. Cover them with a towel and let them rise again for another 30 minutes.
  8. Preheat oven to 350 degrees F. Slide your cinnamon rolls into the oven and bake for 25 minutes until lightly browned.
  9. Enjoy with my yummy, no guilt cream cheese icing!

Christmas-Flavored Oatmeal
Christmas-Flavored Oatmeal | Source

Christmas-Flavored Oatmeal

This is one of those meals where you can't go wrong. Honestly, I would put a variety of ingredients out for your guests, and allow them to add their own hot milk. You could put out your own gingerbread spice and honey for gingerbread oatmeal, maple syrup and crystallized ginger for a maple ginger oatmeal, pistachios and pecans, your own chai spice with coconut and cherries, apple pie filling, pumpkin puree, and homemade pumpkin spice, or any of the ingredients below. For an added tough, you could even put out fun recipe ideas for some yummy oatmeal. Have fun with it!

Serves: 5-6 (makes 1 large saucepan full)

Ingredients

  • 3 cups old-fashioned oats
  • 5 1/2 cups organic whole milk
  • 2 apples, diced
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1/4 cup almonds, chopped
  • 1/4 cup pecans, chopped
  • 1/3 cup coconut sugar

Instructions

  1. You can either combine all of the above ingredients in a large saucepan and cook over medium heat until the oatmeal has thickened, or you can serve it laid out for guests to make their own.
  2. I suggest providing hot milk for guests to add about a cup to about 1/2 cup oats, and let them choose their own toppings.

Cheesy Hashbrown Casserole
Cheesy Hashbrown Casserole | Source

Cheesy Hashbrown Casserole

This was a great alternative dish to serve for Thanksgiving dinner, alongside our turkey, but boy was my husband excited when I made it for breakfast! He loves hashbrowns, and this dish, modified from 100 Days of Real Food, really was yummy. And it was so easy to make! Serve this along with a plate of maple sausage and your guests will thank you.

Ingredients

  • 1/2 cup real butter
  • 1/3 cup onion, diced
  • 1 tablespoon minced garlic
  • 4 tablespoons whole wheat flour
  • 1 1/2 cups organic whole milk
  • 1/2 teaspoon pink Himalayan salt
  • 2 cups cheddar cheese, grated
  • 3-4 baking potatoes, grated

Instructions

  1. Preheat the oven to 350 degrees F and grease an 8x8 square baking dish with some coconut oil.
  2. Wash and grate your potatoes and set aside.
  3. Chop your onion, and in a large sauté pan over medium heat, melt your butter.
  4. Cook the diced onion until it softens but does not brown, about 2 to 3 minutes.
  5. Throw in the minced garlic and cook while stirring for 1 more minute.
  6. Turn the heat down to medium low and whisk in the flour.
  7. Now whisk in the milk and salt until it slightly thickens, about 1 minute.
  8. Turn the heat off and, using a spatula or wooden spoon, stir in the grated cheese until it melts.
  9. Fold in the your shredded potatoes until evenly coated.
  10. Pour your cheesy potato mixture into your prepared baking dish being careful to push the thick mixture down on top into one even layer.
  11. Bake for 30 to 35 minutes uncovered, and then turn the heat up to broil for 3 to 4 minutes or until the top turns golden brown.


Gingerbread Donuts
Gingerbread Donuts | Source

Gingerbread Donuts

Over Thanksgiving, my pumpkin donuts were a hit. They were soft and fluffy with hints of pumpkin and fall spices. Yum! Well, here's round two, only for Christmas. If you liked my pumpkin donuts, you're going to love these gingerbread ones! Especially when coated in coconut sugar, the gingerbread flavor in these morsels really pops. Your guests will be asking for some to take home.

Ingredients

  • 2 1/2 cup whole wheat flour
  • 2 teaspoons ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon pink Himalayan salt
  • 1/4 cup coconut oil, melted
  • 1/2 cup coconut sugar
  • 1/2 cup raw honey, melted
  • 1 egg
  • 1 cup organic whole milk
  • 1/3 cup yogurt or applesauce

Instructions

  1. Preheat oven to 350 F and grease a donut pan with some coconut oil.
  2. In a medium mixing bowl, combine all of your donut ingredients, dry ingredients first.
  3. Scoop into your donut pan. Each hole will likely be full.
  4. Bake for about 15-20 minutes, or until donuts spring back when lightly touched.
  5. Dust with sugar when they come out, if desired.

Source

Having to think up a whole menu to cook for everyone over the holidays can be hard and taxing. Don't let it stress you out and take away from the fun and family that Christmas should be with the ones you love. If you can't choose only a handful to serve all of your holiday guests while they're visiting, make some of them for dinner. I'm sure no one will complain.

In fact, I think I'm going to make those hashbrowns for dinner tonight. Warm, cheesy potatoes sound amazing. And don't worry. I'm not going to leave you hanging for dinner. Look out for my Deliciously Hot Soups to Make for Dinner This Winter, coming next.

Soup doesn't have to be boring. You'll want to check out my show-stopping baked potato soup and my amazing creamy broccoli and cheese, along with many other wonderful recipes. If you'll just stick with me, I'll make sure you have delicious food for everyone all week long that you can be sure your guests will love.

Questions & Answers

    © 2018 Victoria Van Ness

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      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        7 months ago from Fountain, CO

        Rockney, it's truly not about how much sugar you eat, but the type of sugar. Most foods, especially desserts, are loaded with refined white sugar, which is nothing but chemicals and devoid of all nutrition. Try raw, locally bought honey (not from the grocery store) or coconut sugar and then you won't have to factor in sugar intake any longer.

        As for quick and easy, my husband and I will makes a huge load of pancakes, waffles, muffins, and even french toast, and then load them into the freezer in sets of two so either of us can simply grab one and zap it in the microwave for 30 seconds on the way out the door. Those make for an exceptionally quick breakfast, and it just takes 30 minutes on a Saturday or Sunday to stock. We also premake our "instant" oatmeal bags with all sorts of flavors to make really fast in the morning, and those take 5 minutes to set up.

        Check out my account for tons of great ideas!

      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        7 months ago from Fountain, CO

        Absolutely! The apple pie french toast bake was one of my favorites as well.

      • Pamela99 profile image

        Pamela Oglesby 

        7 months ago from Sunny Florida

        I really liked the French toast with apples recipe. I am not a big gingerbread fan, but my family is. Thanks for the beaskfast recipes.

      • profile image

        Cocoa Bean 

        7 months ago

        That gingerbread cake sounds so delicious and i love the granola recipe! Thanks for sharing so many tasty recipes

      • Rockney Briskey profile image

        Rockney Briskey 

        7 months ago from Yakima

        I usually always eat simple oatmeal , is there anything super quick and easy that I can make taste real good. I try eat low sugar not for any reason except that as I get older I know sugar can be bad to much and lots of our foods and things we buy have to much sugar. These are good ideas but i'm a man. Breakfast in 5 to 10 mins. Nice blog here though.

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