My 3 Favorite Easy Thanksgiving Breakfasts
I love to celebrate Thanksgiving with my immediate family before guests arrive with a special breakfast. Because I have lots of cooking ahead of me on Thanksgiving, I opt for simpler breakfasts that still celebrate the season. My three favorite Thanksgiving breakfasts can be cooked as stand alone meals or together for a mini feast.
Super Easy Pumpkin Pecan Spice Muffins
Yield: 12 muffins
I love to make a batch of pumpkin muffins on Thanksgiving morning, and I don’t like to spend much time on them. My recipe only uses four ingredients, but no one will ever know the difference. These pumpkin muffins are naturally low calorie – feel free to use a whole wheat based cake mix for an additional nutrition boost. My family likes to eat these muffins while watching the Thanksgiving parade on TV.
Ingredients
- 1 box white or yellow cake mix
- 1 16 ounce can of pumpkin
- 1 tablespoon pumpkin pie spice
- 3/4 cup chopped pecans
Preheat your oven to 350F.
Mix all of the ingredients in a big bowl until combined. Don’t worry if it seems like you won’t have enough liquid at first; the pumpkin will keep these muffins extra moist.
Spoon muffin batter into lined muffin tins. Bake for 25-30 minutes until a toothpick comes out clean.
Hearty Root Veggie Scramble
Serves 4
This quick and healthy scramble is packed with fall flavors. To save time, roast the vegetables the night before, and store them in the refrigerator. Any root vegetables will taste delicious in this scramble – I have made it with combinations of butternut squash, parsnip, potato, turnip, and beets. I like to roast extra root veggies when I do this and save them for a my Thanksgiving dinner salad.
Ingredients:
- 1 cup of thinly diced root vegetables (about a half inch dice)
- 8 eggs
- 2 tablespoons vegetable oil, divided
- salt
- pepper
Preheat your oven to 425F.
Place root vegetables in a pan, and cover with about a tablespoon of vegetable oil. Sprinkle with salt and pepper.
Roast vegetables for 15-25 minutes, turning frequently, until browned but not burnt. Let cool on the counter until they are room temperature.
Preheat and oil a pan on medium-low heat. Crack eggs into a large bowl and scramble. Add a bit of salt and pepper.
Pour eggs into the pan, and stir them for about a minute. Fold in the root vegetables. Continue stirring slowly until the eggs are cooked.
Easy Apple Walnut Cinnamon Rolls
Serves 6-10
Cinnamon rolls are a festive start to Thanksgiving morning. These cinnamon rolls are super easy to make because they use pre-made dough. If you’d like, you can make them the night before and let them rise in the refrigerator.
Ingredients
- 1 package of pizza dough (enough for one pizza)
- 1/2 cup apple butter (either purchased from the store or homemade)
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup chopped walnuts
- 1 tablespoon butter or spray oil
Preheat the oven to 375F. Butter a square or round 9 inch cake pan with butter or spray oil.
Mix the apple butter, brown sugar, and cinnamon together in a bowl.
Roll out the pizza dough into a 1/4 inch thick rectangle. Spread the apple butter mixture all over the dough, leaving a 1/4 inch border on every side. Sprinkle the walnuts all over the dough.
Roll the dough into a long circular log. Cut off the ends if they are uneven. (I usually have to cut about 1/2 inch off each side). Slice the dough into one inch pieces, placing them in the pan so that they’re not touching. At this point, you can either bake your rolls or cover them with saran wrap and refrigerate overnight.
Bake your cinnamon rolls for 15-20 minutes until they are brown.
