9 Christmas Morning Freezer Breakfasts (Wake Up to a Ready Table)

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Christmas morning should smell like cinnamon and coffee — not stress. These christmas morning breakfast ideas are all built to be frozen ahead: you do the work once, on a calm December weekend, and on December 25 you wake up to a ready table while the coffee brews itself. Every recipe below freezes beautifully and reheats like it was made that morning.

Freeze them assembled and unbaked (casseroles, bakes, sticky buns) or fully cooked (pancakes, oatmeal cups) — each item tells you exactly which. All food safety follows USDA rules: freezer at 0°F, thawing in the refrigerator only, egg dishes baked to 160°F in the center.

What You’ll Need

• Gallon freezer bags — the workhorse of freezer cooking
• Souper Cubes 2-cup freezer trays — perfect portions for soups, breakfasts & sauces

1. Overnight Cinnamon Roll Breakfast Casserole

The shortcut version of homemade cinnamon rolls — refrigerated cinnamon roll dough baked into a custardy casserole. It tastes like you spent the morning rolling dough; you actually spent ten minutes the week before.

Ingredients (makes 8 servings, one 9×13-inch pan):

• 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
• 6 large eggs
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp packed brown sugar
• 2 tbsp butter, melted

To freeze: Cut each cinnamon roll into quarters. Whisk eggs, milk, vanilla, cinnamon, nutmeg, and brown sugar; toss with the roll pieces. Pour into a greased 9×13-inch disposable foil pan, drizzle with melted butter, cover tightly with two layers of foil, and freeze up to 2 months at 0°F. Freeze the icing cups separately in a small bag.

To cook: Thaw overnight in the refrigerator. Uncover and bake at 350°F for 30–35 minutes, until puffed, golden, and 160°F in the center. Warm the icing and drizzle over the top.

Tip: Put the pan on a baking sheet before freezing — foil pans flex, and the sheet keeps everything level going in and out of the freezer.

2. Sausage, Egg & Cheese Christmas Morning Casserole

The classic make-ahead Christmas breakfast freezer recipe: savory sausage, fluffy eggs, and sharp cheddar over cubes of bread that turn custardy in the oven. This is the one that feeds a houseful without anyone standing at the stove.

Ingredients (makes 8 servings, one 9×13-inch pan):

• 1 lb bulk breakfast sausage
• 8 large eggs
• 2 cups whole milk
• 6 cups cubed day-old white or sourdough bread (about 8 slices)
• 2 cups shredded sharp cheddar cheese
• 1 red bell pepper, diced
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dry mustard

To freeze: Brown the sausage in a skillet, breaking it into crumbles; drain well. Layer bread cubes, sausage, bell pepper, and cheese in a greased 9×13-inch foil pan. Whisk eggs, milk, salt, pepper, and dry mustard; pour evenly over the top and press gently so the bread soaks. Cover with two layers of foil and freeze up to 2 months at 0°F.

To cook: Thaw overnight in the refrigerator. Bake uncovered at 350°F for 40–45 minutes, until the center is set and reads 160°F on an instant-read thermometer. Rest 10 minutes before slicing.

Tip: Drain the sausage very well — excess grease is the number one reason frozen breakfast casseroles turn soggy instead of fluffy.

3. Gingerbread Freezer Pancakes

All the gingerbread flavor of the season in a Tuesday-morning-easy pancake. Cook a big batch, freeze them flat, and Christmas week breakfast is a toaster away.

Ingredients (makes 12 pancakes, about 4 servings):

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp kosher salt
• 1 3/4 cups whole milk
• 2 large eggs
• 1/4 cup molasses
• 1/4 cup unsalted butter, melted, plus more for the griddle

To freeze: Whisk dry ingredients, then whisk in milk, eggs, molasses, and melted butter until just combined (small lumps are fine). Cook 1/4-cup scoops on a buttered griddle over medium heat, about 2–3 minutes per side. Cool completely on a wire rack, stack with parchment paper between pancakes, slide into a freezer bag, and freeze up to 2 months at 0°F.

To cook: Reheat straight from frozen — toaster on medium, or microwave 2 pancakes for 60–90 seconds. Serve with warm maple syrup.

Tip: Cool the pancakes fully before stacking. Even a little warmth creates steam, and steam becomes the ice crystals that make frozen pancakes gummy.

4. Eggnog French Toast Bake

Eggnog only shows up once a year, so put it to work. This overnight Christmas breakfast soaks brioche cubes in spiced eggnog custard — rich, festive, and completely hands-off on the morning.

Ingredients (makes 8 servings, one 9×13-inch pan):

• 1 loaf (about 1 lb) brioche or challah, cut into 1-inch cubes (about 8 cups)
• 6 large eggs
• 2 cups eggnog (regular or light)
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg, plus more for dusting
• 1/4 tsp kosher salt
• 2 tbsp butter, melted

To freeze: Spread the bread cubes in a greased 9×13-inch foil pan. Whisk eggs, eggnog, sugar, vanilla, nutmeg, and salt; pour over the bread and press gently to soak. Drizzle with melted butter, cover with two layers of foil, and freeze up to 2 months at 0°F.

To cook: Thaw overnight in the refrigerator. Bake uncovered at 350°F for 35–40 minutes, until puffed, golden on top, and 160°F in the center. Dust with nutmeg and serve with maple syrup or whipped cream.

Tip: Day-old brioche works best — slightly stale bread drinks up the custard without falling apart. If your loaf is fresh, cube it and let it sit uncovered for a few hours first.

5. Cranberry-Orange Baked Oatmeal Cups

The grab-and-go option for a chaotic Christmas morning — individual oatmeal cups studded with tart cranberries and bright orange zest. Kids eat them with their hands; adults eat them standing by the tree.

Ingredients (makes 12 cups, about 6 servings):

• 3 cups old-fashioned rolled oats
• 1/2 cup packed brown sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 2 large eggs
• 1 1/2 cups whole milk
• 1/4 cup unsalted butter, melted
• 1 tbsp orange zest (from 1 large orange)
• 1 cup fresh or frozen cranberries, halved

To freeze: Whisk oats, brown sugar, baking powder, cinnamon, and salt. In a second bowl, whisk eggs, milk, melted butter, and orange zest; stir into the oat mixture with the cranberries. Divide among 12 greased muffin cups and bake at 350°F for 22–25 minutes, until set and lightly golden. Cool completely, then freeze in a single layer on a sheet pan before transferring to a freezer bag — up to 3 months at 0°F.

To cook: Microwave from frozen for 60–90 seconds, or thaw overnight in the refrigerator and warm at 350°F for 10 minutes.

Tip: Toss the cranberries in a spoonful of the dry oat mixture before adding the wet ingredients — it keeps them from sinking to the bottom of every cup.

6. Ham & Cheese Croissant Breakfast Bake

Buttery croissants, salty ham, and melty Swiss in a savory custard — this one tastes like a French bakery breakfast and freezes like a dream. It’s also the perfect use for leftover Christmas Eve ham.

Ingredients (makes 6 servings, one 9×13-inch pan):

• 6 large croissants, torn into 1-inch pieces (about 8 cups)
• 1 1/2 cups diced cooked ham
• 1 1/2 cups shredded Swiss cheese
• 6 large eggs
• 1 1/2 cups whole milk
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

To freeze: Layer croissant pieces, ham, and Swiss in a greased 9×13-inch foil pan. Whisk eggs, milk, Dijon, salt, and pepper; pour over and press gently so the croissants soak. Cover with two layers of foil and freeze up to 2 months at 0°F.

To cook: Thaw overnight in the refrigerator. Bake uncovered at 350°F for 35–40 minutes, until puffed, golden, and 160°F in the center. Rest 10 minutes before serving.

Tip: Don’t use pre-sliced sandwich ham here — diced ham steak or leftover baked ham has the sturdy texture this bake needs. Thin deli ham turns rubbery after freezing.

7. Cinnamon-Sugar Pull-Apart Breakfast Bread

Monkey bread, Christmas-ified. Pillowy biscuit pieces rolled in cinnamon sugar, baked in a bundt pan, and finished with a brown-sugar butter glaze that soaks into every crevice. Kids will fight over the crispy top pieces.

Ingredients (makes 8 servings, one 10-inch bundt pan):

• 2 cans (16.3 oz each) refrigerated buttermilk biscuit dough (16 biscuits total)
• 1/2 cup granulated sugar
• 2 tsp ground cinnamon
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup packed brown sugar
• 1 tsp vanilla extract

To freeze: Cut each biscuit into quarters. Toss the pieces in the granulated sugar and cinnamon until coated; pile into a generously greased disposable bundt pan. Whisk melted butter, brown sugar, and vanilla; pour evenly over the dough. Cover tightly with two layers of foil and freeze up to 1 month at 0°F.

To cook: Thaw overnight in the refrigerator (this one needs the full thaw — frozen dough won’t bake through in the center). Bake uncovered at 350°F for 35–40 minutes, until deep golden and the center pieces spring back when pressed. Cool 5 minutes, then invert onto a plate.

Tip: Grease the bundt pan like you mean it — every flute. A stuck pull-apart bread is heartbreaking, and frozen-then-thawed dough is stickier than fresh.

8. Spinach, Feta & Sun-Dried Tomato Strata

The savory, slightly fancy option for the adults’ end of the table. A Mediterranean-style strata that’s as pretty as it is practical — the red tomatoes and green spinach look downright festive in the pan.

Ingredients (makes 6 servings, one 9×13-inch pan):

• 6 cups cubed sourdough bread (about 10 slices)
• 8 large eggs
• 2 cups whole milk
• 1 cup crumbled feta cheese
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 2 cups fresh baby spinach, roughly chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

To freeze: If the spinach is wet, squeeze it dry in a clean towel first — this matters. Layer bread, spinach, sun-dried tomatoes, and feta in a greased 9×13-inch foil pan. Whisk eggs, milk, salt, pepper, and garlic powder; pour over and press gently. Cover with two layers of foil and freeze up to 2 months at 0°F.

To cook: Thaw overnight in the refrigerator. Bake uncovered at 350°F for 40–45 minutes, until set in the middle and 160°F in the center. Rest 10 minutes before slicing.

Tip: Oil-packed sun-dried tomatoes beat the dry-packed kind here — they stay tender through freezing, while dry-packed ones can turn leathery.

9. Maple-Pecan Sticky Buns

The showstopper. Soft yeasted buns baked upside-down over a maple-pecan caramel that becomes the glaze when you flip the pan. Assemble them now, freeze them unbaked, and Christmas morning smells like a bakery.

Ingredients (makes 12 buns, one 9×13-inch pan):

• 3 1/2 cups all-purpose flour
• 1 packet (2 1/4 tsp) instant yeast
• 1/4 cup granulated sugar
• 1 tsp kosher salt
• 1 cup warm whole milk (about 110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup packed brown sugar
• 2 tsp ground cinnamon
• 1/4 cup unsalted butter, softened
• Topping: 1/2 cup unsalted butter, 3/4 cup packed brown sugar, 1/3 cup pure maple syrup, 1 cup chopped pecans

To freeze: Whisk flour, yeast, sugar, and salt. Stir in warm milk, melted butter, and egg; knead 6–8 minutes until smooth. Let rise 1 hour until doubled. Meanwhile, melt the topping butter with brown sugar and maple syrup in a saucepan; pour into a greased 9×13-inch foil pan and scatter with pecans. Roll the dough to a 16×12-inch rectangle, spread with softened butter, sprinkle with brown sugar and cinnamon, roll up tightly, and cut into 12 buns. Arrange over the pecan topping, cover with two layers of foil, and freeze up to 1 month at 0°F.

To cook: Thaw overnight in the refrigerator, then let sit at room temperature 30 minutes while the oven heats. Bake uncovered at 350°F for 25–30 minutes, until golden. Cool 5 minutes — no longer — then invert onto a serving platter so the caramel releases.

Tip: The 5-minute rest before flipping is non-negotiable: flip too soon and the buns slide; wait too long and the caramel glues itself to the pan.

How Long Do These Keep?

At a steady 0°F, the unbaked casseroles and bakes (items 1, 2, 4, 6, 8) keep their best quality for 2 months — the egg custard is the limiting factor, not the bread. The pull-apart bread and sticky buns are best within 1 month because yeasted doughs slowly lose their rise in the freezer. Fully baked items (pancakes, oatmeal cups) hold 2–3 months easily.

Three safety rules, no exceptions: thaw everything in the refrigerator, never on the counter — a 9×13 pan of egg custard needs a full 24 hours to thaw safely. Bake all egg-based casseroles until the center reaches 160°F on an instant-read thermometer. And label every pan with the dish name and freeze date; in December, all foil-wrapped rectangles look identical.

Frequently Asked Questions

Can you freeze breakfast casserole before baking?

Yes — that’s the whole point of these recipes. Assemble the casserole completely in a freezer-safe pan, wrap it in two layers of foil, and freeze unbaked for up to 2 months. Thaw overnight in the refrigerator, then bake as directed. The texture is actually better than baking-then-freezing, because the bread absorbs the custard during the thaw.

How far ahead can I freeze Christmas breakfast?

Start up to 2 months before Christmas for casseroles and bakes, and up to 3 months for fully baked items like pancakes and oatmeal cups. Practically, most people do one big prep session in early December — that keeps everything well within its best-quality window with zero stress.

Do you thaw frozen breakfast casserole before baking?

Yes, always thaw in the refrigerator overnight first. Baking from frozen gives you burnt edges and a cold, undercooked center — and with egg-based dishes, an undercooked center is a food safety problem, not just a texture one. A 9×13 casserole needs a full 24 hours in the fridge.

Can you freeze French toast bake?

Absolutely. Assemble it exactly as you would for an overnight bake — bread, custard, everything — then freeze instead of refrigerating. It keeps up to 2 months. Thaw overnight in the fridge and bake at 350°F until the center hits 160°F. Use sturdy bread like brioche or challah; soft sandwich bread gets mushy.

How long do frozen pancakes last?

Up to 2 months at 0°F when cooled completely and stored with parchment between them in a sealed freezer bag. Reheat straight from frozen in the toaster — they come out crisp-edged, almost better than fresh off the griddle.

Can I freeze cinnamon rolls unbaked?

Yes, both the shortcut casserole version (item 1) and from-scratch rolls freeze well unbaked for up to 1–2 months. The key is a full overnight thaw in the refrigerator before baking, and freezing any icing or glaze separately so you can drizzle it on warm, fresh from the oven.

Wake Up to Christmas, Not to Dishes

That’s the whole strategy: one calm prep session in early December, nine breakfasts waiting in the freezer, and a Christmas morning where the hardest thing you do is start the coffee. Pick two or three favorites — the sausage casserole plus the cinnamon roll bake covers a crowd beautifully — and freeze them this weekend.

📌 Pin it: Save this collection to your Christmas board now, so it’s there when December’s chaos hits — future-you, in pajamas, says thanks.

Keep planning: Pair these with our 14 freezer breakfasts for busy mornings for everyday options, our 10 Christmas cookie doughs to freeze now for the baking season, and 8 make-ahead breakfast burritos for grab-and-go holiday weeks.