Tips like these helped us pay off $127K in debt. You can read our story in Slaying the Debt Dragon: How One Family Conquered Their Money Monster and Found an Inspired Happily Ever After.

I LOVE Christmas morning. But when I’m fulfilling my “mom duties,” I often find myself distracted and missing all of the best parts. Instead of enjoying the wonder of being in the moment, I’m running around picking up wrapping paper and snapping photos. The last thing I want to do is to be overwhelmed with preparing food, too. This is precisely why I’m sharing some of my favorite Night Before Christmas Breakfast Ideas. These are simple recipes sure to please everyone in your home and best of all, you can make them the night before and simply slip them in the oven while you’re busy enjoying the fun of Christmas morning.

Cranberry Apple French Toast

Ingredients:

1 Cup of Brown Sugar (I use a little less than this)
1/2 Cup of Butter, Melted
3 Teaspoons of Cinnamon (divided)
3 Tart Apples (Peeled, Cored, & Thinly Sliced)
1/2 Cup of Dried Cranberries
1 Loaf of French or Italian Bread, Cut in 1″ Slices
6 Large Eggs
1 1/2 Cups of Milk
1 Tablespoon of Vanilla Extract

1. Combine the brown sugar, melted butter, and a teaspoon of the cinnamon in the bottom of a 9×13 pan. Dissolve the sugar and cinnamon into the butter.
2. Add the apples and cranberries. Toss to coat them completely and then spread in the bottom of the pan evenly until its covered.
3. Arrange the 1 inch slices of the bread on top of the apples.
4. Thoroughly combine the eggs, milk, vanilla, and remaining cinnamon. Pour the mixture evenly over the bread slices, making sure each piece of bread is coated and completely soaked.
5. Cover with aluminum foil and refrigerate 4-24 hours.
6. Bake covered, at 375 for 40 minutes. Remove from the oven and let stand for 5 minutes.

You can serve this from the pan or flip the pan over and serve with the apple cranberry mixture on top. You could even sprinkle a bit of powdered sugar or walnuts. It doesn’t really even require syrup because of the ooey gooey sweetness baked right into the recipe.

Christmas Tree and Candy Cane Cinnamon Rolls

You can put this together the night before Christmas or you can turn it into a fun activity as a family on Christmas morning. This idea is not mine but I just love it. I found it here just yesterday.

Ingredients:

1 Can of Refrigerator Cinnamon Rolls
Green/Red Food Coloring and Christmas Sprinkles

1. Stretch out the dough into a long straight line.
2. Reshape into a tree shape or candy cane shape
3. Use food coloring to change the icing that comes with the cinnamon role to green or red.
4. Bake according to directions on the package.
5. Top with the icing.
6. Add decorations to trim your cinnamon roll trees or decorate your candy canes.

Easy Cheesy Holiday Hashbrown Casserole

Ingredients:

2 lb. Frozen Hashbrowns (1 bag works fine)
1/2 c. Melted Unsalted Butter
1/2 t of Salt
1/2 t of Pepper
1 c Cream of Chicken Soup (I use the full can)
2 c Sour Cream
2 c Shredded Cheddar Cheese

1. Place the entire bag of hasbrowns in a 9×13 to thaw. Most bags that you buy at the grocery store are just shy of 2 lbs but they work fine.
2. Melt the butter on the stovetop or microwave.
3. Mix in the salt, pepper, and cream of chicken soup until well combined.
4. Add the sour cream (or you can use greek yogurt).
5. Finally add the shredded cheese.
6. Spread the mixture over the top of the hashbrowns.
7. Place in the fridge overnight
8. Bake at 350 degrees for 1 hour until the top begins to bubble and brown.

Easy Overnight Egg Casserole

Ingredients:

12 Medium Sized Eggs (or 8 Large)
2 Cups Milk
3 Slices of Toast Cubed (Remove Crust)
1 Teaspoon of Salt
1 Cup of Shredded Cheddar Cheese (I typically use double because, cheese)
1 Pound of Sausage

1. Brown and drain sausage.
2. Beat eggs, milk, and salt together.
3. Gently add the cubed toast and stir.
4. Add the cheese and sausage next and mix thoroughly, being careful to not tear up the bread.
5. Pour the mixture into a buttered 9×13 pan, cover, and refrigerate overnight.
6. Bake at 350 degrees for 40-45 minutes uncovered.

*If you’re fixing a half version of the recipe for 2-4 people, use an 8×8 pan instead.
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