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Thanksgiving morning is not the time to discover that breakfast needs an hour in the oven just as you’re trying to get the turkey in. And yet everyone still needs feeding, particularly if dinner isn’t until late afternoon.
The simplest solution is to make breakfast fit around your cooking plans. Bake the muffins on Wednesday, chill a few jars of overnight oats, or put a slow cooker to work before bed. If you fancy a proper egg casserole or French toast bake, you can still have one. Just decide in advance whether you’re baking it the day before or claiming an early oven slot.
These 21 easy Thanksgiving breakfast and brunch recipes give you everything from quick savory plates to sweet, make-ahead treats. I’ve included what to prepare on Wednesday and what, if anything, still needs doing on Thanksgiving morning, because the last thing you need is another surprise job.
Refrigerate uncooked egg dishes promptly and cook them within 24 hours. Cook egg casseroles to 160°F and reheat cooked leftovers to 165°F. Refrigerate perishables within two hours.
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Chill overnight or set out cold
Overnight bakes
These are comforting, feed-a-crowd breakfasts, but there’s a catch: assembling something overnight doesn’t necessarily mean the oven is free in the morning. If the turkey or sides have first claim, use the fully-baked-ahead option where the recipe allows it. Otherwise, schedule breakfast early.
1. Bacon and cheese breakfast casserole
This is a proper, fill-you-up breakfast for people who wake up hungry. Cubes of bread soak up the egg mixture, with bacon, mushrooms, green onions and cheddar tucked through the casserole. You get all the good bits of a cooked breakfast without standing over several frying pans.
Day before. Put the assembled casserole in the fridge overnight. If Thursday’s oven is already spoken for, bake it on Wednesday instead, cool it promptly and refrigerate in portions.
Thanksgiving morning. Reheat cooked portions thoroughly in the microwave. Baking it fresh? Give it roughly an hour at 350°F, and make sure the center is cooked through.
2. Overnight French toast cups
Got leftover biscuits? This is an excellent way to use them. They soak up a cinnamon-spiced egg custard, then bake in individual oven-safe bowls. Everyone gets their own little French toast casserole, which is rather easier than keeping a pile of slices warm.
Day before. Fill the bowls and refrigerate them overnight. You can also bake the cups on Wednesday, let them cool and refrigerate them, so there is nothing to bake on Thanksgiving morning.
Thanksgiving morning. Reheat the cooked cups until hot, or allow about 35–45 minutes to bake them fresh, followed by a short rest before serving.
3. Vegetable and tater tot breakfast casserole
Frozen tater tots make a brilliant shortcut for the potato layer in this colorful, meat-free casserole. There’s spinach, sautéed bell pepper and plenty of cheddar, so it feels like a full breakfast rather than a plate of vegetables trying very hard to be festive.
Day before. Assemble the casserole, including the cheese topping, and refrigerate it. Or go one step further and bake it completely on Wednesday.
Thanksgiving morning. Reheat cooked portions in the microwave. If you’re starting with the chilled, unbaked casserole, allow roughly 35–40 minutes in the oven, plus resting time.
4. Caramel pecan breakfast casserole
Cake doughnuts soak in custard overnight. Caramel and pecans finish the top.
Day before. Get the doughnuts soaking in the custard and refrigerate overnight. Measure the pecans and have the caramel ready. The original recipe allows you to use store-bought caramel.
Thanksgiving morning. Add the topping and bake for about 30 minutes. It does need the oven, so choose this one if you’ve got a clear early slot before the main meal takes over.
Bake the day before
This is my favorite category for a busy Thanksgiving morning. Do the baking on Wednesday and you’ve got muffins, a loaf, egg cups and granola to serve with hardly any fuss. The sweet bakes can usually be set out as they are; keep the cooked egg muffins refrigerated until reheating.
5. Pumpkin muffins with pecan streusel
Pumpkin muffins already feel right at home on a Thanksgiving table, but the crunchy brown sugar and pecan streusel makes these particularly tempting. The soft pumpkin crumb is warmly spiced with cinnamon and nutmeg, and the muffins are easy to put out for early risers.
Day before. Bake on Wednesday, let them cool completely and store them in an airtight container at room temperature.
Thanksgiving morning. Put them out with coffee or tea. No reheating, no extra washing-up and, most importantly, no need to disturb the turkey’s oven schedule.
6. Gluten-free cranberry orange muffins
Cranberry and orange is one of those combinations that tastes like the holidays without being overly sweet. Fresh or frozen cranberries bring a tart bite, while orange zest and juice brighten the batter. This version is both gluten-free and dairy-free.
Day before. Bake on Wednesday, cool completely and refrigerate in an airtight container, following the recipe’s storage instructions.
Thanksgiving morning. Serve the muffins as they are, or warm individual ones briefly in the microwave. A useful choice when you’re feeding guests with different dietary needs.
7. Vegan apple muffins
These cinnamon-scented vegan muffins have chunks of apple in the batter and more apple on top. A scattering of raw sugar gives the freshly baked tops a little crunch. They’re just as welcome on a simple breakfast tray as they are alongside a bigger brunch.
Day before. Bake and cool them on Wednesday, then keep them in an airtight container at room temperature. The sugar topping will soften a little overnight.
Thanksgiving morning. Serve at room temperature. If you’re setting out several breakfast options, they’re a handy one to make entirely in advance.
8. Gluten-free pumpkin bread
If pumpkin bread is on the menu, you can absolutely get it out of the way before Thanksgiving Day. This gluten-free loaf uses oat, teff and rice flours, with pumpkin, dark brown sugar and warm spices giving it a moist, flavorful crumb. It slices neatly for a breakfast spread.
Day before. Bake the loaf on Wednesday and let it cool completely before wrapping or storing it airtight. Cutting it while warm is tempting, but waiting makes for neater slices.
Thanksgiving morning. Slice and serve. There’s no reason to turn the oven on again unless you happen to fancy a warm piece.
9. Cheesy zucchini quinoa egg muffins
Egg muffins are worth remembering when you have people getting up at different times. These are made with zucchini, cooked quinoa, cheddar and Monterey Jack, so they’re more substantial than a plain little egg cup. You can put a couple on a plate and get on with the morning.
Day before. Cook the quinoa if needed, bake the egg muffins, cool them and refrigerate promptly in a covered container.
Thanksgiving morning. Microwave as many as you need until heated through. Much more practical than making a new batch of scrambled eggs every time somebody appears.
10. Maple almond granola clusters
Ground almonds, oats and maple syrup bake into a slab that breaks into crunchy clusters.
Day before. Bake the granola, let it cool completely and break it into clusters. Store covered so it stays crisp.
Thanksgiving morning. Put a bowl out with yogurt, milk and any fruit you’ve got. People can make their own breakfast without you having to stop what you’re doing.
Slow cooker breakfasts
A slow cooker can make Thanksgiving breakfast much easier, provided the cooking time matches your schedule. The first two recipes really are designed to cook overnight. The third is a shorter egg bake, so make that one on Wednesday and reheat rather than leaving it running while you sleep.
11. Overnight Italian-style slow cooker breakfast casserole
If you want breakfast waiting when everyone gets up, this is one to look at. Hash browns, sausage, mozzarella, Parmesan, basil and sun-dried tomatoes cook together in the slow cooker. It’s hearty enough to serve as the main event at a holiday brunch.
Day before. Put the ingredients in the slow cooker at bedtime and start cooking straight away on low. The original recipe gives a 6–8 hour cooking window, so work backward from when you plan to eat.
Thanksgiving morning. Check that the casserole is fully cooked and the center reaches 160°F, then scatter over the reserved cheese. Don’t assemble a raw egg mixture and leave it sitting at room temperature overnight.
12. Overnight carrot cake oatmeal
Carrot cake for breakfast sounds rather appealing, doesn’t it? This version is actually a bowl of creamy steel-cut oats, with grated carrots, golden raisins, cinnamon, nutmeg and coconut milk. You get all those lovely flavors without having to bake a cake before breakfast.
Day before. Add everything to a greased 2-quart slow cooker before bed and cook on low for 6–8 hours, as directed. Use steel-cut oats, not instant oats, for the long cooking time.
Thanksgiving morning. Spoon into bowls and let everyone add their own brown sugar, coconut flakes or chopped pecans. Breakfast is already cooked while you deal with the rest of the day.
13. Slow cooker kale, roasted red pepper and feta casserole
Sautéed kale, jarred roasted peppers and crumbled feta flavor this meatless egg casserole.
Day before. Unlike the overnight recipes above, this one cooks on low for only about 2–3 hours. Make it on Wednesday, cool it promptly and refrigerate in portions.
Thanksgiving morning. Reheat portions thoroughly in the microwave. Don’t leave it switched on overnight; the short cooking time is the whole reason to make it ahead.
Chill overnight or set out cold
Not everybody wants a hot breakfast, and a few cold options can be a lifesaver when the hob and oven are already busy. Make these in advance, refrigerate them properly and bring out only what people are ready to eat.
14. Apple cinnamon overnight oats
Apple, cinnamon and oats make an easy autumn breakfast, and these jars need no cooking in the morning. Rolled oats soften overnight in a mixture that includes Greek yogurt and chia seeds, while chopped apple adds a bit of texture.
Day before. Stir everything together on Wednesday and put the covered jars in the refrigerator. You can prepare the pecans for the topping at the same time.
Thanksgiving morning. Eat straight from the fridge, or transfer to a microwave-safe bowl if you’d rather have yours warm. This is a good option when the kitchen is already busy.
15. Blueberry raspberry cream chia pudding
These layered chia puddings look quite pretty in little glasses, but the best part is that they’re finished long before breakfast. Blueberries, raspberries, vanilla yogurt and chia give you a fruit-filled option that’s lighter than a big casserole.
Day before. Make the chia mixture and layers on Wednesday, portion into glasses and chill so they have time to set.
Thanksgiving morning. Take them straight from the fridge when you’re ready to eat. Keep the rest chilled until needed rather than leaving dairy-based glasses on the breakfast table all morning.
16. No-bake chocolate peanut butter granola bars
Peanut butter and honey bind oats and chopped peanuts under a chocolate drizzle.
Day before. Make the mixture, chill it for at least two hours, then cut into bars and refrigerate them overnight.
Thanksgiving morning. Set out a few at a time and keep the remainder chilled. They work well beside fruit or yogurt for people who don’t want a sit-down breakfast.
Quick savory breakfasts
If you’d rather have eggs, tacos or a good potato hash, you don’t have to give them up. Prep the fillings and other components on Wednesday, then use a frying pan, toaster or microwave for the short finish on Thursday.
17. Black bean breakfast tacos
Breakfast tacos are a good way to feed people who want something savory but not a huge meal. The black beans get a little kick from cumin and jalapeño, then eggs, fresh toppings and a tangy lime-and-Greek-yogurt sauce finish everything off.
Day before. Cook the bean filling and refrigerate it. Mix the yogurt sauce separately and chill that too. You can also wash and chop the toppings ahead, apart from anything that browns quickly.
Thanksgiving morning. Reheat the beans, cook the eggs and warm the tortillas before assembling. The whole original recipe takes around 30 minutes, and some of that work is already done.
18. California breakfast sandwiches
These are a good choice when people want a recognizable breakfast sandwich instead of a big holiday production. Toasted English muffins hold bacon, egg, cheese, tomato, avocado and a little spicy sriracha mayo. They’re satisfying without requiring the oven.
Day before. Cook the bacon and the muffin-tin eggs on Wednesday, then refrigerate. Mix the mayo and keep it chilled separately.
Thanksgiving morning. Reheat the bacon and eggs thoroughly, toast the muffins and add the tomato and freshly sliced avocado. Leave the sandwich assembly until the last minute so the muffins don’t go soggy.
19. Smoked salmon and cream cheese scrambled eggs
For a slightly more special breakfast that still takes very little time, try scrambled eggs with smoked salmon. Scallions and little pockets of cream cheese make them feel generous, but you’re still only cooking one skillet of eggs.
Day before. Slice the scallions, portion out the cream cheese and have the salmon ready in the fridge. This is a prep-the-parts recipe, not a cook-it-all-ahead one.
Thanksgiving morning. Cook the eggs fresh when you’re ready to eat. The recipe takes about 15 minutes, so it’s a sensible choice for a small, later breakfast rather than a huge crowd.
20. Skillet sweet potato hash with sage
Sweet potatoes, peppers, red onion and fresh sage make a colorful hash that feels right for Thanksgiving without adding another heavy casserole. It’s good on its own, and you can add an egg on top for anyone who wants more protein.
Day before. Cook the vegetable hash on Wednesday, cool it and refrigerate. Keep any eggs separate and uncooked.
Thanksgiving morning. Warm the hash through in a skillet until hot, letting the potatoes pick up a little color again. If you’re serving eggs, cook those fresh and put them on top.
21. Savory Gouda oatmeal with pesto and potatoes
Here is one for the savory-oatmeal skeptics. Gouda makes the oats creamy and cheesy, while roasted garlic, pesto and crispy potatoes turn the bowl into something much closer to brunch than porridge. A freshly cooked egg finishes it off.
Day before. Make the oats and roast the potatoes and garlic on Wednesday. Cool and refrigerate the components separately so you can bring each back to life properly.
Thanksgiving morning. Loosen the oatmeal with a splash of water as you reheat it, crisp the potatoes in a skillet and finish with pesto and a freshly cooked egg. It has a few parts, but almost all the work can happen the day before.
