3 Thanksgiving Breakfast Dishes You’ll Be Thankful For

During the holidays, so much time, thought, and energy goes into preparing an amazing dinner that we often forget to think about breakfast. Breakfast is the most important meal of the day, even on Thanksgiving, and it’s always a good idea to make sure you have something to eat in the morning. Even though Thanksgiving dinner is a treat, your tummy will thank you for remembering to whip up a nice breakfast. Below are three ideas for Thanksgiving breakfast that fit the Autumn season.

English Muffin Pumpkin French toast with Cinnamon Sugar Butter
French toast is a lot less fussy than pancakes with the same amount of sweet indulgence. The pumpkin butter adds a Thanksgiving feel to this favorite breakfast. This recipe uses English muffins as they are easy to find in stores and do not require slicing (a simple prod with a fork splits them open in two).

Ingredients:
2 English muffins
1 cup milk
3 tablespoons pumpkin butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 egg
Cooking spray or oil

4 tablespoons unsalted butter, room temperature
1 tablespoon sugar
1/2 teaspoon cinnamon

1. Whisk the milk, pumpkin butter, cinnamon, nutmeg, brown sugar, vanilla extract, and egg in a medium sized bowl.
2. After using a fork to separate each English muffin into two slices, soak each slice in the mixture for at least 2 minutes on each side.
3. In small bowl, mix the 4 tablespoons of butter, sugar, and cinnamon to make the cinnamon sugar butter. Set aside in a small condiments dish.
4. Cook the English muffin slices on a greased pan over the stove on low-medium heat for about 3 minutes or until lightly browned on each side. Serve with the cinnamon sugar butter. Serves 2.

Squash Breakfast Casserole
Casseroles are great for busy occasions like Thanksgiving because you can prepare them overnight. Since this is a breakfast casserole, it is a little on the egg-y side.

Ingredients:
2 cup squash, peeled, seeds removed, and cut into 1/2 inch cubes or 1/4 inch slices
Day-old bread, cut into 1/2 inch cubes, preferably from a loaf and not sliced bread
3 eggs, beaten
2 teaspoons Salt
1 teaspoon lemon pepper
1/2 cup shredded cheddar or mozzarella cheese
1/4 cup bread crumbs
2 tbsp cooking oil

1. Preheat oven to 350 degrees Fahrenheit.
2. Cook the squash and oil in a skillet over low-medium heat for about 10 minutes or until tender.
3. Combine the bread, eggs, salt, lemon pepper, and cheese in a bowl. Pour into a greased bread loaf pan.
4. Sprinkle with bread crumbs and bake in oven for 15-20 minutes or until lightly browned on top. Let cool and serve. Serves 4.

Sweet Potato Home Fries
This recipe for sweet potato home fries combines my love for things both sweet and savory and is a fun Thanksgiving take on traditional potato home fries. Serve with eggs done whichever way you like.

Ingredients:
2 medium-sized sweet potatoes, cut into 1 inch cubes
1 clove garlic, minced
1 teaspoon thyme
Cinnamon, as needed. I go with a sprinkle or two
Maple syrup
Cooking oil or spray

1. Cook sweet potatoes on a greased pan over the stove on medium heat for about 10-15 minutes. Cover pan with lid and mix around the sweet potatoes often so they don’t burn.
2. Add the garlic and thyme, let cook until the garlic goes soft and emits that garlicky aroma. Try not to brown the garlic unless you like it brown.
3. Add cinnamon and maple syrup. Remove from heat and serve. Serves 2.