When the holidays roll around, it’s easy to get caught up in cookies, cocoa, and all things sweet. But after one too many cinnamon rolls, your Christmas brunch table might be begging for a little savory balance. That’s where these satisfying, flavor-packed recipes come in.
This collection of 10 savory Christmas brunch recipes delivers everything you need to add depth, heartiness, and variety to your holiday spread. From flaky puff pastry bites and cheesy casseroles to warm, herby scones and bacon-filled quiches, each dish is designed to impress guests without adding stress. They’re simple to make, perfect for prepping ahead, and guaranteed to stand out next to all those sugar-dusted treats.
Whether you’re hosting a cozy morning brunch or need something to hold everyone over until Christmas dinner, these savory stars will bring comfort, flavor, and festive cheer to your table.
Sausage and Cheese Breakfast Casserole
A hearty, crowd-pleasing egg bake layered with savory sausage, sharp cheddar, and cubed bread—perfect for prepping the night before and baking fresh on Christmas morning.
When you need something warm, filling, and guaranteed to keep hungry guests happy, this breakfast casserole delivers. It’s savory, cheesy, and comforting—everything you want in a holiday brunch main. You can customize it with your favorite cheese or veggies, and it feeds a crowd with minimal effort.
Ingredients
Serves 6–8
- 1 pound breakfast sausage (pork or turkey)
- 6 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- 1 teaspoon Dijon mustard (optional, adds depth)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 4 cups cubed day-old bread (French, sourdough, or white)
- 2 cups shredded sharp cheddar cheese
- ½ cup chopped green onions (optional)
- Butter for greasing the dish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or spray.
- In a skillet over medium heat, cook sausage until browned and crumbled. Drain excess fat and set aside to cool slightly.
- In a large bowl, whisk together eggs, milk, cream, mustard, salt, pepper, and garlic powder.
- Add cubed bread, cooked sausage, and half of the shredded cheese to the bowl. Stir to combine.
- Pour the mixture into the greased baking dish and spread evenly.
- Top with remaining cheese and green onions if using.
- Cover and refrigerate for at least 2 hours or overnight (for best flavor and texture).
- When ready to bake, remove from fridge and let sit at room temp for 20 minutes.
- Bake uncovered for 45–50 minutes, or until puffed, golden, and set in the center.
- Let cool for 5–10 minutes before slicing and serving.
Tips for Success
- Use day-old or toasted bread to avoid a soggy texture.
- Add sautéed bell peppers, mushrooms, or spinach for extra flavor.
- Can be fully assembled the night before and baked fresh in the morning.
Serving Suggestion
Serve with a dollop of sour cream or hot sauce, a side of fruit salad, and fresh coffee or mimosas for a complete brunch.
Make It Your Own
Try swapping cheddar for pepper jack or Swiss. For extra holiday flair, mix in chopped roasted red peppers or caramelized onions.
Spinach and Feta Puff Pastry Bites
Flaky, golden puff pastry squares filled with sautéed spinach, garlic, and salty feta. Crisp on the outside, creamy on the inside—perfect for a festive finger food or elegant side dish.
These mini bites are a dream come true when you want something savory, elegant, and effortless. They’re inspired by Greek spanakopita but simplified using store-bought puff pastry. The result? Buttery, crisp pastry shells with a rich, garlicky spinach and cheese filling. Ideal for brunch trays, appetizers, or make-ahead holiday nibbles.
Ingredients
Makes 12–16 bites
- 1 sheet puff pastry (thawed)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 cups fresh baby spinach (or 10 oz frozen, thawed and drained)
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ½ cup crumbled feta cheese
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Sauté onion until soft, about 3–4 minutes.
- Add garlic and cook for 30 seconds. Stir in spinach and cook until wilted (or heat through if using frozen). Remove from heat.
- Stir in oregano, salt, pepper, and crumbled feta. Let mixture cool slightly.
- Unfold puff pastry and cut into 12–16 equal squares.
- Place a spoonful of filling in the center of each square. Fold into triangles or pinch corners to form bundles.
- Press edges gently to seal and place on prepared baking sheet.
- Beat the egg and brush over tops for a glossy finish.
- Bake for 15–18 minutes or until golden brown and puffed.
- Cool slightly before serving warm or at room temperature.
Tips for Success
- Thaw puff pastry in the fridge overnight for best handling.
- For added richness, mix a spoonful of cream cheese into the filling.
- These can be prepped and frozen before baking—just add 2–3 minutes to the bake time.
Serving Suggestion
Serve on a holiday platter with a side of tzatziki, spiced yogurt, or cranberry sauce for a festive twist.
Make It Your Own
Swap spinach for chopped kale or add chopped sun-dried tomatoes for extra holiday color.
Ham and Cheese Croissant Bake
Buttery croissants layered with diced ham and melty cheese, soaked in a creamy egg custard and baked until golden and puffed. Like a breakfast casserole—but richer, flakier, and holiday-ready.
This dish is everything you want on a cold December morning: warm, indulgent, and full of comforting flavors. The croissants soak up the egg custard beautifully, while the ham and cheese add salty, savory goodness in every bite. It’s a showstopper that feels gourmet but comes together with minimal effort—ideal for Christmas morning or a festive brunch gathering.
Ingredients
Serves 6–8
- 5–6 large croissants (preferably day-old or slightly stale)
- 1½ cups diced cooked ham
- 2 cups shredded Swiss or Gruyère cheese (or sharp cheddar)
- 6 large eggs
- 1½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- Chopped parsley, for garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cut croissants in half and layer into the dish, overlapping slightly.
- Sprinkle ham evenly over the croissants, followed by shredded cheese.
- In a mixing bowl, whisk together eggs, milk, cream, mustard, salt, pepper, and nutmeg until well combined.
- Pour egg mixture evenly over the croissants. Gently press down to help them absorb the custard.
- Cover and refrigerate for at least 30 minutes, or overnight for easy prep.
- Bake uncovered for 35–40 minutes, or until puffed and golden brown on top.
- Let rest for 5–10 minutes before slicing. Garnish with fresh parsley before serving.
Tips for Success
- Use stale or toasted croissants—they hold their shape better.
- For a smoky twist, use diced smoked ham or add crumbled bacon.
- Let it rest after baking for clean, tidy slices.
Serving Suggestion
Serve with fresh fruit, a light salad, or a citrusy mimosa to balance the richness.
Make It Your Own
Swap in sautéed mushrooms or spinach for a veggie-friendly version. Mix cheeses (like white cheddar + mozzarella) for added depth.
Mini Quiches with Bacon and Veggies
Perfectly portioned egg muffins packed with crispy bacon, colorful vegetables, and melty cheese. Easy to make, freeze, and reheat—ideal for Christmas morning or serving a hungry holiday crowd.
Mini quiches are a brunch lifesaver. They’re simple, versatile, and undeniably delicious. These bite-sized versions are baked in muffin tins and filled with a savory combo of smoky bacon, sautéed veggies, and shredded cheese. Make them ahead, freeze them, and reheat as needed—whether you’re feeding a group or just sneaking a cozy snack between gift wrap and stockings.
Ingredients
Makes 12 mini quiches
- 6 large eggs
- ½ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 4 strips bacon, cooked and crumbled
- ½ cup shredded cheese (cheddar, Swiss, or a blend)
- ½ cup finely chopped bell peppers (any color)
- ¼ cup chopped onion
- 2 tablespoons chopped spinach or parsley (optional)
- Butter or spray for greasing the muffin tin
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well.
- In a skillet, sauté chopped onions and bell peppers for 3–4 minutes until softened. Set aside.
- In a mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
- Divide cooked veggies and crumbled bacon evenly among the muffin cups.
- Sprinkle shredded cheese on top of each cup.
- Pour the egg mixture evenly into each muffin cup, filling about ¾ full.
- Bake for 18–22 minutes or until quiches are puffed and set in the center.
- Let cool for 5 minutes, then loosen gently with a knife and remove from the tin.
- Serve warm or at room temperature.
Tips for Success
- Cook bacon ahead of time to save time.
- Use silicone muffin cups for easy release.
- These freeze beautifully—just reheat in the microwave or oven before serving.
Serving Suggestion
Pair with roasted potatoes, a fruit salad, or holiday scones for a complete brunch plate.
Make It Your Own
Swap bacon for crumbled sausage, diced ham, or leave it out for a vegetarian option. Add sun-dried tomatoes, mushrooms, or jalapeños for extra flavor.
Breakfast Sliders with Sausage and Egg
Fluffy dinner rolls layered with savory sausage patties, scrambled eggs, and melty cheese, brushed with a buttery maple glaze and baked until warm and golden.
These pull-apart breakfast sliders are the ultimate crowd-pleasing holiday brunch dish. Think of them as the perfect mix between a breakfast sandwich and a cozy baked casserole. They’re easy to make in bulk, highly customizable, and absolutely irresistible—especially when that slightly sweet glaze seeps into every bite. Great for holiday mornings, potlucks, or brunch buffets.
Ingredients
Makes 12 sliders
- 12 Hawaiian rolls or soft dinner rolls
- 6–8 cooked breakfast sausage patties (cut in half to fit)
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon butter (for eggs)
- 1½ cups shredded cheddar or American cheese
- 3 tablespoons melted butter
- 1 tablespoon maple syrup
- ½ teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- Cooking spray or butter for greasing the baking dish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a bowl, whisk eggs, milk, salt, and pepper.
- Melt butter in a skillet over medium heat, scramble the eggs until just set. Set aside.
- Slice the entire slab of rolls in half horizontally, keeping rolls connected.
- Place the bottom half into the baking dish.
- Layer with scrambled eggs, sausage halves, and shredded cheese.
- Place the top half of the rolls on top.
- In a small bowl, mix melted butter, maple syrup, Dijon mustard, and garlic powder.
- Brush the mixture over the tops of the rolls.
- Cover with foil and bake for 15 minutes.
- Uncover and bake an additional 5–7 minutes, until tops are golden and cheese is melted.
- Slice into individual sliders and serve warm.
Tips for Success
- Use pre-cooked sausage patties to save time.
- Don’t overcook the eggs—they’ll continue to cook during baking.
- You can assemble these ahead and refrigerate overnight.
Serving Suggestion
Serve with a side of hash browns or fruit skewers. A little hot sauce or ketchup on the side adds a nice kick.
Make It Your Own
Swap sausage for bacon or deli ham. Add sautéed peppers or onions for extra flavor and color. Use different cheeses like pepper jack or Swiss for variety.
Cheesy Potato and Chive Hash Brown Bake
Golden shredded potatoes baked with sour cream, cheddar cheese, and fresh chives—crispy on the edges, creamy in the center, and full of holiday comfort.
This cheesy hash brown casserole is everything you want on a Christmas morning: easy, indulgent, and absolutely delicious. It’s a classic “funeral potatoes”–style dish but elevated with fresh chives and optional add-ins. Whether served as a side or a main dish, this bake is rich, satisfying, and always a hit with guests.
Ingredients
Serves 8–10
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 1½ cups sour cream
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
- 2 cups shredded sharp cheddar cheese
- ¼ cup finely chopped chives (or green onions)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons melted butter (optional for topping)
- ½ cup crushed cornflakes or panko breadcrumbs (optional topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix together sour cream, soup, garlic powder, onion powder, salt, and pepper.
- Stir in the thawed hash browns, shredded cheese, and chopped chives until well combined.
- Spread the mixture evenly into the prepared baking dish.
- If using a topping, mix melted butter with cornflakes or panko and sprinkle over the top.
- Bake uncovered for 40–45 minutes, or until golden and bubbly.
- Let rest for 5 minutes before serving warm.
Tips for Success
- Thaw and drain excess moisture from hash browns to avoid sogginess.
- For extra creaminess, mix in ½ cup cream cheese or a splash of milk.
- This can be prepped the night before and baked fresh in the morning.
Serving Suggestion
Perfect alongside eggs, quiche, or sausage. Serve with ketchup, hot sauce, or sour cream on the side.
Make It Your Own
Add crumbled cooked bacon, diced ham, or sautéed mushrooms for a heartier version. Use a mix of cheeses like Gruyère, Monterey Jack, or Colby.
Savory Christmas Wreath (Pastry Ring)
A golden crescent roll ring filled with scrambled eggs, bacon, spinach, and melty cheese—shaped into a festive wreath that’s as eye-catching as it is delicious.
This savory pastry wreath makes the perfect Christmas brunch centerpiece. It’s fun to assemble, bakes beautifully golden, and can be sliced and served like a pull-apart. With crisp crescent rolls hugging a creamy egg-and-bacon filling, it brings both style and substance to your table. Bonus: you can prep the filling ahead to save time on Christmas morning.
Ingredients
Serves 8–10
- 2 cans refrigerated crescent roll dough (8-count each)
- 6 large eggs
- ¼ cup milk
- Salt and pepper to taste
- 1 tablespoon butter
- 6 strips bacon, cooked and chopped
- 1 cup baby spinach, chopped
- 1½ cups shredded cheese (cheddar, mozzarella, or Swiss)
- 1 tablespoon Dijon mustard (optional)
- Chopped parsley and cherry tomatoes, for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a bowl, whisk eggs, milk, salt, and pepper.
- Melt butter in a skillet and scramble the eggs until soft but set. Stir in chopped spinach and bacon, remove from heat.
- Open crescent rolls and separate into triangles. Arrange in a circular wreath shape on the baking sheet with the wide ends overlapping in the center and points facing out.
- Spread a thin layer of Dijon mustard on the inner dough (optional).
- Spoon the egg, bacon, spinach, and cheese mixture evenly around the center of the wreath.
- Fold the triangle points over the filling and tuck under the ring. It doesn’t have to be perfect!
- Bake for 20–25 minutes or until golden brown and cooked through.
- Cool for 5 minutes. Garnish with parsley and halved cherry tomatoes to resemble holly.
Tips for Success
- Don’t overfill—keep filling in a compact ring for best shape.
- Use pre-cooked bacon and prep eggs ahead for fast assembly.
- Add a sprinkle of grated Parmesan on top before baking for extra flavor.
Serving Suggestion
Serve as a centerpiece with fruit salad, mimosas, or a side of hash browns. It also makes a great brunch-to-lunch crossover.
Make It Your Own
Try sausage instead of bacon, or swap in sautéed mushrooms and peppers for a vegetarian version. Use puff pastry for a flakier finish.
Everything Bagel Breakfast Strata
Toasted everything bagels layered with cream cheese, smoked salmon, and green onions, all baked into a rich and savory egg custard.
This unique take on a breakfast casserole captures all the flavors of a classic deli bagel in a warm, creamy, baked dish. It’s bold, satisfying, and just fancy enough for a holiday brunch. The everything bagels add crunch and flavor, while the smoked salmon and cream cheese give it a luxe feel. It’s make-ahead friendly and easily scalable for a crowd.
Ingredients
Serves 6–8
- 4 everything bagels, cubed (preferably a day old)
- 6 oz smoked salmon, chopped
- 4 oz cream cheese, cubed
- 6 large eggs
- 1¾ cups whole milk
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup chopped green onions
- Optional garnish: fresh dill, capers, or extra green onion
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread cubed bagels on a baking sheet and toast in the oven for 8–10 minutes until lightly crisped.
- In a large mixing bowl, whisk together eggs, milk, cream, Dijon mustard, garlic powder, salt, and pepper.
- Add toasted bagel cubes, smoked salmon, cream cheese chunks, and green onions. Stir gently to combine.
- Pour mixture into the prepared baking dish and press down lightly to soak the bread.
- Cover and refrigerate for at least 30 minutes, or overnight.
- Bake uncovered for 40–45 minutes until puffed, golden, and set in the center.
- Let cool for 5–10 minutes before slicing. Garnish with fresh dill or capers if desired.
Tips for Success
- Use stale bagels to prevent a soggy texture.
- Add a spoonful of horseradish or caper brine for an extra zing.
- Let it rest after baking for clean slices and better texture.
Serving Suggestion
Serve warm with a side of cucumber salad, pickled onions, or fruit skewers. Pair with sparkling water or brunch cocktails for a luxe feel.
Make It Your Own
Not into salmon? Substitute crispy bacon or sautéed mushrooms. Use plain bagels and season with everything bagel seasoning before baking.
Herbed Sausage and Sweet Potato Hash
A colorful skillet hash made with sweet potatoes, crumbled sausage, onions, and herbs—crispy, savory, and naturally gluten-free.
This sweet potato hash is rustic, flavorful, and super satisfying. The combination of browned sausage, tender sweet potatoes, and fragrant herbs makes it the perfect holiday morning meal. It’s a great gluten-free option and can be served as a standalone dish or alongside eggs, toast, or even greens for a brunch board feel. The best part? It all comes together in one skillet.
Ingredients
Serves 4–6
- 1 lb ground breakfast sausage (pork or chicken)
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 1 small red onion, diced
- 1 bell pepper, diced (any color)
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary, finely chopped (or ½ tsp dried)
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- Optional: 2 tablespoons chopped parsley or chives for garnish
- Optional: fried or poached eggs for topping
Instructions
- In a large skillet, cook sausage over medium heat until browned and cooked through. Remove with a slotted spoon and set aside.
- Add olive oil to the same skillet. Add diced sweet potatoes and cook for 6–8 minutes, stirring occasionally, until starting to soften.
- Add onion and bell pepper, season with salt, pepper, rosemary, and smoked paprika. Continue to cook for another 8–10 minutes, stirring often, until veggies are tender and golden.
- Return cooked sausage to the skillet and stir everything together.
- Cook 2–3 minutes more to heat through and crisp the edges.
- Garnish with fresh parsley or chives if desired. Serve hot.
Tips for Success
- Cut sweet potatoes evenly to ensure even cooking.
- For extra crisp, use a cast iron skillet and avoid overcrowding.
- If you like spice, add a pinch of red pepper flakes or a splash of hot sauce.
Serving Suggestion
Top with fried eggs or avocado slices. Serve with toasted bread or on a brunch board with fruit and yogurt for balance.
Make It Your Own
Add kale or spinach at the end for color and nutrients. Substitute sausage with diced ham, chorizo, or plant-based alternatives for dietary preferences.
Cheddar and Chive Scones with Holiday Butter
Flaky, buttery scones infused with sharp cheddar and fresh chives—served warm with a festive whipped butter like maple or cranberry.
These savory scones are crisp on the outside, tender on the inside, and packed with flavor. The cheddar gives them a sharp bite, while the chives add freshness and a touch of green—perfect for the holidays. Serve them warm with a sweet-and-savory butter for a brunch side that feels gourmet but is easy to make.
Ingredients
Makes 8 scones
For the scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional)
- 6 tablespoons cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives
- ¾ cup heavy cream (plus extra for brushing)
For the holiday butter (choose one):
Maple Butter:
- ½ cup unsalted butter, softened
- 2 tablespoons maple syrup
- Pinch of cinnamon
Cranberry Butter:
- ½ cup unsalted butter, softened
- 2 tablespoons cranberry sauce or finely chopped dried cranberries
- 1 teaspoon orange zest
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and garlic powder.
- Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Stir in cheddar and chives.
- Add cream and mix until just combined—don’t overwork the dough.
- Turn dough onto a floured surface, pat into a ¾-inch thick circle, and cut into 8 wedges.
- Place scones on baking sheet and brush tops with cream.
- Bake for 18–20 minutes or until golden and cooked through.
- Let cool slightly before serving.
To make holiday butter:
In a small bowl, mix softened butter with flavoring ingredients. Whip until fluffy and serve at room temperature.
Tips for Success
- Use very cold butter and don’t overmix to keep scones tender and flaky.
- Scones can be made ahead and reheated just before serving.
- Make both flavored butters and let guests choose their favorite!
Serving Suggestion
Serve warm with holiday butter on the side, paired with scrambled eggs, ham, or a Christmas brunch soup.
Make It Your Own
Add diced cooked bacon, caramelized onions, or even a pinch of cayenne for variation. You can also substitute cheddar with Gruyère or smoked gouda.
Whether you’re serving a full house on Christmas morning or planning a relaxed brunch with close family, these savory dishes will bring balance, comfort, and serious flavor to your holiday table. They’re rich, satisfying, and the perfect complement to all those sugary treats and festive drinks.
The best part? Every recipe in this collection is designed to be stress-free—make-ahead friendly, crowd-pleasing, and simple enough for even the busiest holiday mornings. From cheesy casseroles to elegant puff pastry bites, you’ll find something here that makes your Christmas brunch both delicious and memorable.
If you try any of these recipes, let us know how it went! And don’t forget to save or share this post so your holiday mornings are as easy (and tasty) as possible.
Merry Christmas and happy brunching!