Christmas morning calls for a breakfast that feels special but doesn’t leave you sweating in the kitchen. Whether you’re cooking for a crowd or just a couple of people, the right brunch can make your whole holiday feel a little more magical.
Here are eleven Christmas brunch recipes that hit the sweet spot between make-ahead ease and holiday flavor. You’ll find sweet picks like gingerbread waffles and eggnog pancakes, plus savory classics like cheesy breakfast casseroles and Italian baked eggs.
There’s something for every mood and skill level, so you can keep things chill and still impress everyone at the table.
Cinnamon Roll Casserole
This breakfast casserole turns store-bought cinnamon rolls into a dish that’s always a hit. You can prep it the night before and just bake it in the morning.
The casserole blends cinnamon roll flavor with a creamy, custardy base. If you crave that gooey, just-baked cinnamon roll taste but don’t want to fuss, this is for you.
Ingredients:
- 2 tubes refrigerated cinnamon rolls (with icing packets)
- 4 large eggs
- 1/2 cup heavy cream or milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
Step by Step Cooking Instructions:
Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
Cut each cinnamon roll into quarters and toss the pieces in the dish. Set the icing packets aside.
Whisk eggs, cream, maple syrup, vanilla, cinnamon, nutmeg, and salt in a bowl. Pour this over the cinnamon roll pieces.
Let it sit for 10 minutes so the bread soaks up the mixture. Bake for 25-30 minutes until the center is set and the top is golden.
Warm the icing packets, then drizzle them over the hot casserole right before serving.
| Ingredient | Substitution |
|---|---|
| Heavy cream | Whole milk or half-and-half |
| Maple syrup | Honey or brown sugar |
| Refrigerated cinnamon rolls | Homemade cinnamon roll dough |
| Ground cinnamon | Pumpkin pie spice |
| Nutmeg | Extra cinnamon or allspice |
You can assemble everything the night before and refrigerate it. If you bake it straight from the fridge, just add 5-10 extra minutes to the oven time.
Strawberry Crepes
These French-style crepes look fancy but aren’t hard to make. They’re thin, soft, and loaded with strawberries—honestly, they’re a showstopper for brunch.
You can mix up the batter the night before and stash it in the fridge. That way, you’re not scrambling on Christmas morning.
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 1¼ cups whole milk
- 2 tablespoons melted butter
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter for cooking
Step by Step Cooking Instructions:
Whisk flour, eggs, milk, melted butter, sugar, and salt until smooth. Let the batter rest 15 minutes at room temperature.
Heat a non-stick pan on medium. Melt a bit of butter in the pan.
Pour in about ¼ cup of batter. Quickly tilt the pan so the batter covers the bottom.
Cook for 1-2 minutes until the edges lift and the bottom is golden. Flip and cook another 30 seconds.
Stack cooked crepes on a plate, separated with parchment.
Whip heavy cream with powdered sugar and vanilla until soft peaks form. Keep it chilled.
Put some strawberries and whipped cream in each crepe, then fold or roll them up.
Substitutions Table:
| Original Ingredient | Substitution |
|---|---|
| All-purpose flour | Whole wheat flour or gluten-free blend |
| Whole milk | Almond milk, oat milk, or 2% milk |
| Heavy cream | Greek yogurt or coconut whipped cream |
| Fresh strawberries | Frozen (thawed) strawberries or mixed berries |
| Vanilla extract | Almond extract or orange zest |
| Granulated sugar | Coconut sugar or honey |
Gingerbread Waffles
Bring all the holiday feels to your kitchen with these gingerbread waffles. The molasses and spices make the house smell amazing—seriously, it’s like Christmas in a waffle.
You’ll get waffles that are crisp outside, fluffy inside. Every bite brings a little ginger, cinnamon, and nutmeg.
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/3 cup molasses
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Step by Step Cooking Instructions:
Preheat your waffle iron.
Mix all the dry ingredients in a big bowl.
Whisk eggs, milk, molasses, melted butter, and vanilla in another bowl. Pour the wet stuff into the dry and stir until just mixed.
Don’t stress about lumps—they’ll make the waffles more tender.
Pour batter onto the hot waffle iron (check your model for how much). Cook for 3-4 minutes until golden and crisp.
Serve right away, topped with butter, syrup, or a dusting of powdered sugar.
| Ingredient | Substitution |
|---|---|
| All-purpose flour | Whole wheat flour (use 1 3/4 cups) |
| Brown sugar | White sugar or coconut sugar |
| Milk | Buttermilk or almond milk |
| Molasses | Honey or maple syrup |
| Butter | Vegetable oil or coconut oil |
| Ground ginger | Fresh grated ginger (2 teaspoons) |
Blueberry Crunch Breakfast Bake
This breakfast bake packs juicy blueberries and a crunchy top—honestly, it’s like a cross between a muffin and coffee cake. You can prep it the night before, then just bake it while you open presents.
You can use fresh or frozen blueberries. Frozen berries actually work great because they hold up better in the oven.
Your family will love the creamy, custardy base and the crispy streusel. It’s a real crowd-pleaser.
Complete Ingredients
- 6 cups day-old bread cubes
- 1½ cups fresh or frozen blueberries
- 6 large eggs
- 1 cup whole milk
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For the crunch topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ⅓ cup cold butter, cubed
- ¼ cup rolled oats
Step by Step Cooking Instructions
Grease a 9×13 inch baking dish. Spread bread cubes evenly in the dish.
Scatter blueberries over the bread.
Whisk eggs, milk, maple syrup, vanilla, cinnamon, and salt. Pour this over the bread and berries.
Press down gently so the bread soaks it all up. Cover and refrigerate for at least 2 hours or overnight.
Preheat oven to 350°F. For the topping, mix flour, brown sugar, and oats.
Cut in cold butter until you get coarse crumbs. Sprinkle this over the casserole.
Bake 45-50 minutes until the top turns golden and the center sets. A knife in the center should come out mostly clean.
Let it cool 10 minutes before serving so it’s easier to slice.
| Ingredient | Substitution Options |
|---|---|
| Day-old bread | French bread, brioche, challah, or croissants |
| Fresh blueberries | Frozen blueberries, strawberries, or mixed berries |
| Whole milk | Half-and-half, heavy cream, or 2% milk |
| Maple syrup | Honey, agave nectar, or granulated sugar |
| Brown sugar | White sugar, coconut sugar, or turbinado sugar |
| Rolled oats | Quick oats, chopped nuts, or granola |
| Butter | Coconut oil or margarine |
Lemon Poppyseed Sheet Pan Pancakes
These sheet pan pancakes make feeding a group so much simpler. No more standing at the stove flipping pancakes for an hour.
You get bakery-level flavor with bright lemon zest and poppy seeds in every bite. Ricotta cheese makes these pancakes super tender and fluffy.
You can mix everything the night before and bake them while you sip your coffee.
Complete Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 1 1/2 cups whole milk
- 1/2 cup ricotta cheese
- 3 large eggs
- 1/4 cup melted butter
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Step by Step Cooking Instructions
Preheat oven to 425°F. Butter a large rimmed baking sheet.
Mix flour, sugar, baking powder, salt, and poppy seeds in a bowl.
Whisk milk, ricotta, eggs, melted butter, lemon zest, lemon juice, and vanilla in another bowl. Add wet ingredients to dry and stir just until combined.
Spread batter on the baking sheet. Bake 15-18 minutes until golden and a toothpick comes out clean.
Let cool for 5 minutes, then cut into squares. Serve warm with maple syrup, powdered sugar, or berries.
| Ingredient | Substitution |
|---|---|
| All-purpose flour | Whole wheat flour (use 1 3/4 cups) |
| Ricotta cheese | Greek yogurt or cottage cheese |
| Whole milk | Buttermilk or almond milk |
| Fresh lemon juice | Bottled lemon juice |
| Poppy seeds | Chia seeds or leave them out |
| Melted butter | Vegetable oil or coconut oil |
Italian Baked Eggs
Italian baked eggs will bring a Mediterranean twist to your Christmas brunch. They’re bold, flavorful, and look way fancier than the effort required.
You’ll mix fresh eggs with a rich tomato sauce, herbs, and a blend of cheeses. The result? A meal that feels special but doesn’t stress you out.
Bake the eggs gently in individual ramekins or just go for a big casserole dish—both work. The oven does most of the work, so you can actually enjoy your morning.
Complete Ingredients:
- 8 large eggs
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup mozzarella cheese, shredded
Step by Step Cooking Instructions:
Preheat your oven to 375°F. Grease eight ramekins or a large baking dish with olive oil.
Spread marinara sauce in the bottom of your baking dishes. Drop spoonfuls of ricotta cheese over the sauce.
Crack the eggs into each ramekin, keeping the yolks whole. Sprinkle salt, pepper, and Italian seasoning over the eggs.
Scatter Parmesan and mozzarella on top. Add basil and a drizzle of olive oil.
Bake for 12-15 minutes if you like runny yolks, or 18-20 minutes for firmer eggs. The whites should be set before you pull them out.
Let them rest for a couple minutes. Serve with crusty bread or toast points—dipping is half the fun.
| Original Ingredient | Substitution Options |
|---|---|
| Marinara sauce | Crushed tomatoes with herbs, puttanesca sauce |
| Ricotta cheese | Goat cheese, mascarpone, cottage cheese |
| Fresh basil | Dried basil, fresh oregano, fresh thyme |
| Parmesan cheese | Romano cheese, Asiago cheese |
| Italian seasoning | Oregano and thyme mix, herbes de Provence |
Spiced Eggnog Pancakes
These eggnog pancakes are basically Christmas in a stack. They’re fluffy and cozy, with that classic eggnog richness and a good hit of holiday spice.
You’ll notice how the nutmeg and cinnamon play off the eggnog—there’s just something about that combo that feels like December.
Complete Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1 cup eggnog
- 2 large eggs
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter for cooking
Step by Step Cooking Instructions
Whisk flour, sugar, baking powder, salt, nutmeg, and cinnamon in a big bowl. Make sure you mix them well.
In another bowl, combine eggnog, eggs, melted butter, and vanilla. Whisk until it’s all smooth.
Pour the wet ingredients into the dry. Stir gently—don’t overdo it—just mix until you see small lumps.
Heat a non-stick pan or griddle over medium. Add a little butter to coat the surface.
Pour about ¼ cup of batter for each pancake. Cook until you see bubbles on top and the edges look set, usually 2-3 minutes.
Flip carefully and cook for another minute or two. The second side cooks pretty fast.
Serve hot, right away. Top with whipped cream, maple syrup, or a sprinkle of powdered sugar if you’re feeling festive.
Substitutions Table
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Eggnog | Heavy cream + ½ tsp nutmeg | Reduces eggnog flavor but maintains richness |
| All-purpose flour | Whole wheat flour | Use ¾ the amount for lighter texture |
| Granulated sugar | Brown sugar | Adds deeper molasses flavor |
| Ground nutmeg | Pumpkin pie spice | Provides more complex spice blend |
| Melted butter | Vegetable oil | Makes pancakes slightly less rich |
| Large eggs | ¼ cup applesauce per egg | Suitable for egg allergies |
Pumpkin Babka
Pumpkin babka looks fancy but is surprisingly doable. It’s a festive bread with gorgeous swirls and a spiced, pumpkiny twist.
You’ll get that classic soft, rich dough, but the pumpkin makes it extra moist and just sweet enough. The spices make your kitchen smell incredible.
Make the dough ahead and stick it in the fridge overnight if you want. That way, you’re not rushing around in the morning.
Ingredients:
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup warm milk
- 1/3 cup melted butter
- 2 large eggs
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
For the filling:
- 1/2 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1/4 cup softened butter
- 1/4 cup pumpkin puree
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Step by Step Cooking Instructions:
Mix flour, sugar, yeast, and salt in a big bowl. Make a well in the center.
Whisk warm milk, melted butter, eggs, pumpkin puree, and vanilla together. Pour that into the flour mixture.
Knead for about 8-10 minutes until the dough is smooth and stretchy. It should feel a bit sticky but not impossible to handle.
Put the dough in a greased bowl and cover it. Let it rise somewhere warm for about an hour, or until it doubles.
Mix all the filling ingredients in a small bowl. Set aside.
Roll out the dough on a floured surface until it’s about 12×16 inches.
Spread the pumpkin filling evenly, leaving a border around the edges.
Roll the dough up from the long side to make a log. Pinch the seam to seal it.
Slice the log in half lengthwise so you see all those layers. Twist the two pieces together.
Drop the twisted dough into a greased 9×5 loaf pan. Cover and let it rise for 45 minutes.
Preheat the oven to 350°F. Bake for 35-40 minutes, until golden brown.
Cool in the pan for 10 minutes. Move to a wire rack before glazing.
Mix the glaze ingredients and drizzle over the cooled bread.
| Ingredient | Substitution |
|---|---|
| All-purpose flour | Bread flour (use 2 3/4 cups) |
| Pumpkin puree | Sweet potato puree |
| Pumpkin pie spice | 1 tsp cinnamon + 1/4 tsp each nutmeg, ginger |
| Brown sugar | Granulated sugar + 1 tsp molasses |
| Whole milk | Buttermilk or non-dairy milk |
| Butter | Vegetable oil (use 3/4 the amount) |
Cheesy Breakfast Casserole
This breakfast casserole is the definition of easy comfort food. Eggs, cheese, and bread come together in one dish that you can prep the night before.
The flavors are rich and cheesy. Guests always go for seconds, and you might catch yourself doing the same.
Ingredients:
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups cubed day-old bread
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1 pound breakfast sausage, cooked and crumbled
- 1/4 cup chopped green onions
- 1 tablespoon butter for greasing
Step by Step Cooking Instructions:
Grease a 9×13 inch baking dish with butter. Set your oven to 350°F.
Brown the breakfast sausage in a skillet. Drain off the grease and let it cool a bit.
Whisk eggs, milk, salt, and pepper in a big bowl. Add cream cheese and mix until mostly smooth.
Layer half the bread cubes in the baking dish. Sprinkle half the cheddar and mozzarella on top.
Add sausage and green onions. Top with the rest of the bread and cheese.
Pour the egg mixture evenly over everything. Press down gently so the bread soaks it all up.
Cover with foil and refrigerate if you’re making it ahead. If it’s chilled, let it sit out 30 minutes before baking.
Bake covered for 30 minutes. Remove the foil and bake another 15-20 minutes until golden and set in the middle.
Let it cool briefly before slicing. Serve warm.
| Original Ingredient | Substitution Options |
|---|---|
| Cheddar cheese | Swiss, Gruyere, or Colby cheese |
| Mozzarella cheese | Monterey Jack or Provolone |
| Breakfast sausage | Turkey sausage, ham, or bacon |
| Whole milk | 2% milk or half-and-half |
| Day-old bread | French bread, sourdough, or challah |
| Green onions | Chives or regular onions |
Breakfast Sausage Bites
These little sausage bites are a party favorite. They’re savory, cheesy, and totally poppable—perfect for brunch or snacking while you open gifts.
You can make them ahead, and they’re super easy to grab and eat. No utensils needed, which is kind of a win.
The combo of breakfast sausage, cheese, and biscuit dough creates a handheld treat that disappears fast.
Ingredients:
- 1 pound breakfast sausage
- 2 cups biscuit baking mix
- 4 cups sharp cheddar cheese, shredded
- 1/4 cup milk
- 2 green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Step by Step Cooking Instructions:
Preheat your oven to 375°F. Grease a mini muffin tin.
Brown the sausage in a skillet over medium heat. Drain off the extra grease and let it cool for a few minutes.
In a big bowl, mix biscuit baking mix, shredded cheese, milk, green onions, garlic powder, and black pepper. Add the sausage and stir until everything comes together.
Roll the mixture into 1-inch balls. Drop each into the muffin tin cups.
Bake for 15-18 minutes until golden and firm. Let them cool in the pan for about 5 minutes before serving.
| Ingredient | Substitution |
|---|---|
| Breakfast sausage | Turkey sausage or plant-based sausage |
| Sharp cheddar cheese | Monterey Jack or pepper jack cheese |
| Biscuit baking mix | Pancake mix or homemade biscuit mix |
| Milk | Buttermilk or heavy cream |
| Green onions | Chives or regular onions |
Eggnog French Toast Bake
This festive casserole turns Christmas morning breakfast into something special. You can prep it the night before, then just bake it when you wake up.
The creamy eggnog soaks right into thick bread slices, making a rich custard. Warm spices like cinnamon and nutmeg add that holiday flavor everyone looks forward to.
Ingredients:
- 8 thick slices brioche or challah bread, cubed
- 6 large eggs
- 1 cup eggnog
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 tablespoons butter, melted
- 1/3 cup brown sugar
- 2 tablespoons all-purpose flour
Step by Step Cooking Instructions:
Grease a 9×13 inch baking dish with butter. Arrange the cubed bread evenly in the dish.
Whisk eggs, eggnog, milk, granulated sugar, vanilla, cinnamon, nutmeg, and salt together in a big bowl. Pour this mixture all over the bread cubes.
Cover the dish with plastic wrap. Refrigerate it for at least 2 hours or overnight so the bread can soak up the custard.
When you’re ready to bake, preheat your oven to 350°F. Mix melted butter, brown sugar, and flour in a small bowl until it gets crumbly.
Take the plastic wrap off. Sprinkle the butter mixture all over the top.
Bake for 45-50 minutes until the top looks golden brown and the center feels set. Let it cool for about 5 minutes before you serve.
Substitutions Table:
| Original Ingredient | Substitution Options |
|---|---|
| Brioche bread | Challah, French bread, or day-old white bread |
| Eggnog | Heavy cream + 1/2 tsp rum extract + extra nutmeg |
| Whole milk | Half-and-half or 2% milk |
| Brown sugar | Maple syrup or coconut sugar |
| All-purpose flour | Almond flour or oat flour |
| Vanilla extract | Rum extract or bourbon extract |
Drizzle warm maple syrup or a dusting of powdered sugar over each serving if you like. Fresh berries look beautiful and add a nice pop of color to your holiday table.
Essential Tips for Hosting a Festive Christmas Brunch
A memorable Christmas brunch really comes down to good menu planning. You need a balance of make-ahead dishes and fresh options, plus a cozy atmosphere with thoughtful decorations.
Coordinating the timing helps your guests arrive happy and ready to celebrate.
Planning Your Menu
Pick dishes you can prepare the night before. Breakfast casseroles, overnight French toast, and quiche fillings are all solid choices for prepping ahead.
Aim for a mix of sweet and savory—think cinnamon rolls on one side, breakfast meats and eggs on the other. It’s all about options.
Make-ahead favorites:
- Breakfast strata or casseroles
- Muffin or scone batter (bake fresh in the morning)
- Fresh fruit salad
- Coffee cake
Consider dietary restrictions while planning. Make sure to offer gluten-free, vegetarian, or dairy-free alternatives so everyone feels welcome.
Keep hot foods warm in slow cookers or on warming trays. Set up a coffee station with regular, decaf, and maybe some festive drinks like hot chocolate or spiced cider.
Decorating for a Cozy Atmosphere
Soft lighting makes everything feel warmer. Dim the overhead lights and scatter a few candles, string lights, or table lamps around for a gentle glow.
Bring in some natural touches—pine branches, pinecones, or greenery look great on the table and don’t overdo it.
Stick to a simple color scheme. Classic red and green, gold and white, or even burgundy and cream all look fantastic.
Simple decoration ideas:
- Cloth napkins in festive colors
- Small potted plants tied with ribbon
- Holiday-scented candles
- Vintage ornaments sprinkled on the table
Put a wreath or garland at your entrance. That way, guests feel the holiday spirit as soon as they walk in.
Brunch Timing and Invitations
Send out invitations about two weeks before your brunch. Include the start time, how long it’ll last, and any special notes like bringing slippers for comfort.
Brunch works best between 10 AM and 1 PM. That way, guests can enjoy a lazy morning and it won’t clash with other holiday plans.
Write out a simple timeline for your morning. Start with dishes that need the most time, then work backward to figure out when to start each step.
Sample morning schedule:
- 8:00 AM: Preheat oven, start coffee
- 8:30 AM: Put casseroles in oven
- 9:00 AM: Set table, arrange cold items
- 9:30 AM: Final touches, fresh items
Ask guests if they have arrival preferences—some might want to go to church first. Being flexible with timing shows you care about their traditions.
Make-Ahead Strategies for Stress-Free Preparation
Start prepping for Christmas brunch a few days before everyone arrives. Batch cooking and a little kitchen organization can really turn a hectic morning into something way more relaxed.
Batch Cooking and Prepping Ingredients
Begin your brunch prep 2-3 days in advance. Focus on ingredients that keep well—wash and chop fresh fruits for salads and store them in airtight containers lined with paper towels to soak up any extra moisture.
Cook bacon and sausages completely ahead of time. Wrap them in foil and refrigerate, then reheat in a 350°F oven for 5-7 minutes on Christmas morning.
Casserole dishes are perfect for prepping in advance. Assemble casseroles, quiches, and egg bakes the night before, cover tightly, and refrigerate overnight.
Mix dry ingredients for pancakes, muffins, and scones a week ahead and stash them in labeled containers in the pantry. Just add wet ingredients when you’re ready to cook.
Set up your coffee station and drinks the night before. Load the coffee maker, arrange mugs, and pre-mix anything special like spiced cider or hot chocolate bases.
Organizing Your Kitchen Workflow
Work backwards from your serving time and sketch out a timeline. Jot down each dish’s cooking time, oven temp, and when you’ll need to start prepping.
Sample Morning Timeline:
- 2 hours before: Preheat the oven and get casseroles going.
- 1 hour before: Start on fresh items and set the table.
- 30 minutes before: Reheat anything you cooked ahead.
- 15 minutes before: Add final garnishes and get the coffee brewing.
Pick out specific spots on your counter for different tasks. Maybe use one end for plating finished dishes, and another for food you’re still working on.
Go ahead and set your table the night before. Lay out plates, utensils, napkins—whatever you’ll need. Doing this early saves you from scrambling in the morning and just feels welcoming, especially for any early risers.
Make a simple “day-of” checklist with easy things like “turn on oven” or “start coffee.” Stick it somewhere obvious in your kitchen, so you can keep track when things get hectic.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.