Thanksgiving Breakfast: 14 Easy Bites to Serve While the Turkey Roasts and the Parade Is On

A Thanksgiving breakfast has one tricky job: feed a house full of hungry relatives while the oven is busy with the turkey and the parade is on TV. Nobody wants to scrub a pile of pans before the big meal, and nobody wants guests so full at 9 a.m. that they skip the stuffing at 3 p.m. The answer is food you make the night before, cook in a slow cooker, waffle iron or skillet, or set out as a help-yourself board. Our make-ahead Thanksgiving appetizers were a huge hit with readers for the same reason: less stress, more time with family. Here are 14 easy Thanksgiving breakfast ideas that keep everyone happy until dinner, each with what you will need and simple steps..

Thanksgiving Breakfast Game Plan: Done Before the Turkey Goes In

The secret to a calm Thanksgiving breakfast is timing. Bake or mix anything that needs it on Wednesday night, then on Thursday morning start the slow cooker before you wake the house, and set out cold things like overnight oats and the yogurt bar first. Warm foods come from the waffle iron, a skillet or the slow cooker, so the oven stays free for the bird. Turkey Day has been a national holiday in the United States since the 1860s, as the history of Thanksgiving explains, and a relaxed morning is part of the fun. Our favorite Thanksgiving kitchen hacks help too..

You will need: A written timeline, 1 slow cooker, 1 waffle iron, 1 large skillet, mason jars or glasses, a big wooden board, foil, and a coffee and cider setup on a side table.

How to make it: 1. On Wednesday night, bake the scones, mix the overnight oats and granola, and assemble the sliders and egg dishes. 2. At 6 a.m. on Thursday, start the slow cooker oatmeal or hash brown bake. 3. At 7 a.m., set out the cold foods, the board and the drinks station. 4. Make waffles and pancakes to order while the turkey prep happens. 5. Clear breakfast by 10 a.m. so the kitchen is ready for the main event.

Slow Cooker Overnight Apple Cinnamon Oatmeal

Steel-cut oats are made for a slow cooker because they stay chewy and creamy even after hours on low. Stir everything together before bed, and by the time the first guest comes downstairs the kitchen smells like warm apple pie. Set out bowls of brown sugar, raisins, toasted nuts and cream so everyone can top their own. This is the most hands-off Thanksgiving breakfast on the list, and it fills people up without weighing them down. For more cozy ideas, try these warm breakfast porridge bowls from around the world.

You will need: 2 cups steel-cut oats, 7 cups water or milk, 2 diced apples, 1/3 cup brown sugar or maple syrup, 2 teaspoons cinnamon, 1/2 teaspoon salt, 2 tablespoons butter, toppings of your choice.

How to make it: 1. Butter the inside of the slow cooker so the oats do not stick. 2. Add the oats, water or milk, apples, sugar, cinnamon and salt and stir well. 3. Cook on low for 7 to 8 hours overnight. 4. Stir in the butter and a splash of milk in the morning. 5. Serve straight from the pot with a toppings bar.

Thanksgiving Breakfast Overnight Oats With Pumpkin Spice

Overnight oats are the easiest grab-and-go Thanksgiving breakfast for a crowd, because they are finished the day before and need no heat at all. Rolled oats soak in milk, yogurt and pumpkin puree until they turn soft and pudding-like. Layer them in small jars with sliced banana, whipped cream or a pinch of crushed pecans and line them up in the fridge. Kids love having their own jar, and grown-ups like that it is light enough to save room for dinner. These overnight oats and chia pudding jars show more flavors to try.

You will need: 2 cups rolled oats, 1 1/2 cups milk, 1 cup Greek yogurt, 3/4 cup pumpkin puree, 3 tablespoons maple syrup, 1 1/2 teaspoons pumpkin pie spice, pinch of salt, sliced banana, pecans and whipped cream for the top.

How to make it: 1. Whisk the milk, yogurt, pumpkin, maple syrup, spice and salt in a big bowl. 2. Stir in the oats until evenly coated. 3. Spoon into 6 to 8 small jars and close the lids. 4. Chill overnight, or at least 6 hours. 5. Top with banana, pecans and whipped cream just before serving.

Make-Ahead Breakfast Sliders, Warmed Before the Turkey Goes In

A tray of breakfast sliders is the heartiest Thanksgiving breakfast you can make with almost no morning work. Build them on Wednesday night with soft slider rolls, scrambled eggs, ham and cheddar, then cover the pan tightly with foil and refrigerate. On Thursday, slide the tray into the oven for 20 minutes while it heats up for the turkey, and pull it out before the bird goes in. Everyone grabs one with a napkin, no plates needed. Our make-ahead school morning breakfasts use the same smart trick.

You will need: 12 slider rolls, 8 eggs, 2 tablespoons milk, 8 slices ham, 6 slices cheddar, 3 tablespoons melted butter, 1 teaspoon everything seasoning or sesame seeds, salt and pepper.

How to make it: 1. Scramble the eggs with the milk, salt and pepper until just set. 2. Slice the rolls in one sheet and place the bottoms in a foil-lined pan. 3. Layer the ham, eggs and cheese, then add the tops. 4. Brush with butter, sprinkle with seasoning, cover with foil and chill overnight. 5. Bake covered at 350 F for 20 minutes, then uncover for 5 minutes and serve.

Waffle Iron Cornmeal Waffles With Maple Butter

The waffle iron is the secret helper of a Thanksgiving breakfast, since it cooks golden waffles without touching the oven or the stove. A little cornmeal in the batter gives them a crisp, nutty edge that fits the harvest table perfectly. Mix the dry ingredients the night before, add the wet ones in the morning, and let one person run the waffle station while everyone else visits. Serve them with whipped maple butter and fresh berries. There are plenty more waffle iron recipes to try once the iron is hot.

You will need: 1 1/2 cups flour, 1/2 cup fine cornmeal, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 2 eggs, 1 3/4 cups milk, 1/3 cup melted butter, 1/2 cup soft butter mixed with 3 tablespoons maple syrup, fresh berries.

How to make it: 1. Whisk the flour, cornmeal, sugar, baking powder and salt together. 2. In another bowl whisk the eggs, milk and melted butter, then stir into the dry mix. 3. Heat and grease the waffle iron. 4. Cook the waffles until crisp and golden, about 4 minutes each. 5. Top with maple butter and berries and serve hot.

Cranberry Orange or Cheddar Chive Scones Baked the Day Before

Scones taste wonderful a day after baking, which makes them perfect for a busy Thanksgiving breakfast. Bake one batch of sweet cranberry orange scones and, if you like, a savory batch with sharp cheddar and chives for the people who skip sweets in the morning. Store them in an airtight tin overnight and pile them on a board in the morning, no reheating needed. A little orange glaze on the sweet ones makes them look bakery-made. Find more flavors in our sweet and savory scone recipes.

You will need: 3 cups flour, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 3/4 cup cold butter, 1 cup dried cranberries, zest of 1 orange, 1 egg, 3/4 cup cream, 1 cup powdered sugar and 2 tablespoons orange juice for the glaze.

How to make it: 1. Mix the flour, sugar, baking powder and salt, then cut in the cold butter until crumbly. 2. Stir in the cranberries and orange zest. 3. Add the egg and cream and stir just until a dough forms. 4. Pat into a circle, cut into 8 wedges and bake at 400 F for 18 to 20 minutes. 5. Cool, drizzle with the orange glaze and store airtight until morning.

Yogurt Parfait Bar, the Lightest Thanksgiving Breakfast

A help-yourself yogurt parfait bar keeps the line moving and lets every guest build a breakfast as light or as big as they want. Set out jars or cups of thick yogurt, then bowls of granola, fresh berries, sugared cranberries, sliced pears and a little honey. It takes ten minutes to arrange and gives the table a fresh, colorful look next to the warm dishes. It is also a smart Thanksgiving breakfast for anyone who wants to save room for pie. Our homemade granola bars and parfaits have more ideas.

You will need: 4 cups thick Greek or plain yogurt, 2 cups granola, 2 cups mixed berries, 1 cup sugared or dried cranberries, 2 sliced pears, honey, small jars or cups.

How to make it: 1. Spoon the yogurt into a large bowl or into small jars. 2. Put each topping in its own small bowl with a spoon. 3. Arrange everything on a tray with the cups at one end. 4. Let guests layer yogurt, fruit and granola. 5. Keep the granola separate until serving so it stays crunchy.

Sweet Potato Pancakes on the Griddle

Sweet potato pancakes are a cozy way to bring a Thanksgiving flavor to the breakfast table. Mashed sweet potato makes them tender and gives them a warm orange color, and a little cinnamon and ginger smell like the holiday itself. Cook them on a griddle or a large skillet so the oven stays free. Use leftover baked sweet potatoes, or microwave two the night before and mash them. Top with whipped cream, a few pecans and a drizzle of maple syrup. For more inspiration, see these pancakes from around the world.

You will need: 1 cup mashed sweet potato, 1 1/2 cups flour, 2 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon salt, 2 eggs, 1 1/4 cups milk, 3 tablespoons melted butter, maple syrup and pecans.

How to make it: 1. Whisk the mashed sweet potato, eggs, milk and melted butter until smooth. 2. Add the flour, sugar, baking powder, spices and salt and stir just until combined. 3. Heat a buttered griddle over medium heat. 4. Pour 1/4 cup batter per pancake and cook until bubbles form, then flip. 5. Serve stacked with maple syrup, pecans and whipped cream.

Potato and Ham Skillet Frittata Made Wednesday Night

A big skillet frittata is one of the easiest ways to serve eggs to a crowd, and it tastes just as good warm or at room temperature. Cook it on Wednesday night with diced potatoes, ham, onion and herbs, then chill it in the pan. On Thursday morning cut it into wedges and warm them in a covered skillet on the stove for a few minutes. It is a protein-packed Thanksgiving breakfast that keeps people satisfied for hours. These make-ahead egg bites are another great option for busy mornings.

You will need: 10 eggs, 1/3 cup milk, 2 cups diced cooked potatoes, 1 cup diced ham, 1 small onion, 1 cup shredded cheese, 2 tablespoons chopped parsley or chives, 2 tablespoons butter, salt and pepper.

How to make it: 1. Melt the butter in a large oven-safe skillet and cook the onion and potatoes until golden. 2. Add the ham and warm it through. 3. Whisk the eggs, milk, cheese, herbs, salt and pepper and pour over the filling. 4. Cook on low until the edges set, then finish under the broiler for 2 to 3 minutes. 5. Cool, cover and chill overnight; reheat wedges in a covered skillet.

Slow Cooker Hash Brown Bake, a Hearty Thanksgiving Breakfast

This cheesy hash brown bake cooks itself in the slow cooker overnight, so you wake up to a hot, hearty Thanksgiving breakfast with zero oven time. Layers of shredded potatoes, browned breakfast sausage, eggs and cheddar turn into a tender casserole that scoops beautifully. It is the dish teenagers and hungry uncles will go back to twice. Use frozen shredded potatoes to save time, and brown the sausage on Wednesday. Our frozen hash brown recipes show how many ways one bag can go.

You will need: 1 bag (30 ounces) frozen shredded hash browns, 1 pound breakfast sausage, 1 diced onion, 2 cups shredded cheddar, 12 eggs, 1 cup milk, 1 teaspoon salt, 1/2 teaspoon pepper, sliced green onions.

How to make it: 1. Brown the sausage with the onion and drain well. 2. Grease the slow cooker and layer a third of the hash browns, sausage and cheese, then repeat twice. 3. Whisk the eggs, milk, salt and pepper and pour over the top. 4. Cook on low for 7 to 8 hours, until the eggs are set in the center. 5. Sprinkle with green onions and serve with a big spoon.

Thanksgiving Breakfast Board With Maple Bacon and Fruit

A breakfast board is the prettiest thing you can put out on Thanksgiving morning, and it takes no real cooking beyond the bacon. Cook a big batch of maple-glazed bacon in the oven early, before the turkey needs it, or in a skillet, then pile it in the center of a large board. Surround it with grapes, pears, apple slices, clementines, cranberries and little bowls of honey and yogurt. People can nibble all morning while the parade is on. Our bacon hacks make it even easier to cook for a crowd.

You will need: 2 pounds thick-cut bacon, 1/4 cup maple syrup, red and green grapes, 2 pears, 2 apples, 4 clementines, fresh cranberries, blackberries, small bowls of honey and yogurt, mini muffins.

How to make it: 1. Lay the bacon on a rack over a lined pan and bake at 400 F for 15 minutes. 2. Brush with maple syrup and bake 5 to 8 minutes more until glossy and crisp. 3. Wash and cut the fruit and toss the apples and pears with a little lemon juice. 4. Place the bacon in the center of a big board. 5. Fill in around it with fruit, small bowls and muffins.

Skillet Sausage Gravy Over Biscuits or Toast

Sausage gravy is pure comfort, and this version is made entirely on the stovetop, which keeps it perfect for a Thanksgiving breakfast when the oven is taken. Spoon it over split biscuits from the day before or thick slices of toast. A little black pepper and a pinch of sage tie it right back to the holiday table. Make the gravy while the coffee brews, keep it warm on low and let guests serve themselves. For more Southern morning comfort, see these Southern breakfast classics Grandma made.

You will need: 1 pound breakfast sausage, 1/3 cup flour, 3 1/2 cups milk, 1/2 teaspoon black pepper, 1/4 teaspoon dried sage, salt to taste, biscuits or thick toast for serving.

How to make it: 1. Brown the sausage in a large skillet, breaking it into small pieces. 2. Sprinkle the flour over the sausage and stir for 1 minute. 3. Slowly pour in the milk, stirring all the time. 4. Simmer until thick and creamy, about 5 to 7 minutes, then season with pepper, sage and salt. 5. Spoon over warm biscuits or toast and serve right away.

Pecan Maple Granola Clusters

Homemade granola clusters are a sweet and crunchy snack that can be made days ahead, so they belong on every make-ahead Thanksgiving breakfast plan. Big chunks of oats, pecans and maple syrup bake into clusters you can sprinkle over yogurt or eat by the handful while watching the parade. Make a double batch, because guests love to take a jar home. Pressing the mixture firmly into the pan before baking is the trick to big clusters. These pecan desserts from Grandma’s kitchen are great for later in the day.

You will need: 3 cups rolled oats, 1 1/2 cups chopped pecans, 1/2 cup maple syrup, 1/3 cup melted coconut oil or butter, 1 egg white, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1 cup dried cranberries.

How to make it: 1. Mix the oats, pecans, cinnamon and salt in a large bowl. 2. Whisk the maple syrup, melted oil and egg white and pour over the oats. 3. Press firmly into a lined sheet pan. 4. Bake at 325 F for 35 to 40 minutes without stirring, then cool completely. 5. Break into clusters, add the cranberries and store airtight.

Thanksgiving Breakfast Drinks: Hot Cider and Cocoa for the Parade

Every great Thanksgiving breakfast needs something warm to sip, and a self-serve drinks station keeps people out of the busy kitchen. Keep spiced apple cider hot in one slow cooker and creamy cocoa in another, then set out mugs, marshmallows, whipped cream, cinnamon sticks and caramel sauce. Kids can make their own fancy cocoa while grown-ups enjoy cider with an orange slice. It also stays warm all morning, so late risers are covered. Try one of these hot chocolate recipes from around the world for a fun twist.

You will need: 1/2 gallon apple cider, 2 cinnamon sticks, 4 cloves, 1 sliced orange, 6 cups milk, 1 cup cream, 1 1/2 cups chopped chocolate, 1/3 cup sugar, marshmallows, whipped cream, caramel sauce, mugs.

How to make it: 1. Pour the cider into a slow cooker with the cinnamon, cloves and orange and heat on low for 2 hours. 2. In a second slow cooker, whisk the milk, cream, chocolate and sugar and heat on low, stirring now and then. 3. Set both on a side table with a ladle for each. 4. Arrange mugs and small bowls of toppings beside them. 5. Keep both on the warm setting all morning.