5 Tempting Breakfast Recipes for an Easy-Going Festive Feast


If you want to maintain that merry spirit and good vibes among family and friends visiting you this festive season, we must make use of the art of a good breakfast (the most important meal of the day) to emerge victorious hosts.

December holidays are famous for making merry and indulging in treats as friends and relatives trickle down to your home to spend time together these next few days, the atmosphere becomes cheerful and lively.

All happiness depends on a leisurely breakfast

John Gunther

To show hospitality and love to family and friends, a good hearty breakfast is an opportunity to serve up extra-special crowd-pleasing meals.

Banana Bread

Make these holiday mornings the stuff of legends by whipping up Nutella crepes or strawberry-stuffed french toast; gather everyone together for a festive brunch, and serve up a zesty Egg Sandwich With Pastrami and Swiss.

Here are five indulging festive breakfast ideas, that will make your home a holiday destination every season.

  1. Egg Sandwich With Pastrami and Swiss

From sweet to savoury, you cannot go wrong with this recipe.

Nutrition 325 Calories
Serves 4:
1⁄2 Tbsp butter
4 oz lean pastrami (or turkey pastrami), cut into strips
6 eggs
2 Tbsp milk
Salt and black pepper to taste
4 slices low-fat Swiss cheese
4 whole-wheat English muffins, lightly toasted

How to make it
Melt the butter in a large nonstick skillet over medium heat. Add the pastrami and sauté for 2 to 3 minutes.

Turn the heat down to low. Combine the eggs with the milk and a few pinches of salt and pepper. Whisk lightly, then add to the pan.

Use a wooden spoon to constantly stir the eggs, scraping from the bottom as they set, as they’ll continue to cook once removed from the stovetop.

Place a slice of Swiss on the bottom of each English muffin. Divide the scrambled eggs among the muffins, top with the muffin tops, and serve.

2. Oatmeal Pancakes With Cinnamon Apple

Oatmeal Pancakes

Nutrition: 260 calories, 6 g fat (2.5 g saturated), 19 g sugar
1 1⁄2 cups buttermilk
3⁄4 cup instant rolled oats
3⁄4 cup whole wheat flour
2 Tbsp milk
1 Tbsp melted butter
1 1⁄2 tsp baking powder
1⁄2 tsp baking soda
Pinch of cinnamon (plus 1⁄8 tsp for the apples)
Pinch of nutmeg
1 Granny Smith apple, peeled, cored, and chopped
1⁄2 cup apple juice
2 Tbsp brown sugar
Butter or cooking spray
Confectioners’ sugar

How to make it
In a large mixing bowl, combine the buttermilk, oats, flour, milk, butter, baking powder, baking soda, a pinch of cinnamon, and nutmeg.

Stir to gently combine, then set aside to rest for a few minutes. Combine the apple, apple juice, brown sugar, and remaining 1⁄8 teaspoon cinnamon in a small saucepan and bring to a simmer.

Cook until the apple has softened and the liquid has thickened. Preheat the oven to 200°F.

Heat a large nonstick or cast-iron skillet over medium heat. Adding a bit of butter or cooking spray before each round, scoop 1/4 cup portions of batter into the skillet and use a spatula to spread into thin, even circles.

Cook until small bubbles form in the top of the batter, 2 to 3 minutes, then flip and cook for another 2 minutes.

Keep pancakes warm in the oven while you finish cooking. Serve topped with warm apples and a bit of confectioner’s sugar, if you like.

3. Banana Nutella Crepes

Banana Nutella

Nutrients: 260 calories, 12 g fat (5 g saturated), 18 g sugar
Serves: 4

Butter for the crepes
1⁄4 cup Nutella
2 bananas, peeled and sliced
Confectioners’ sugar (optional)
For the crepe batter
1/2 cup flour
1 large egg
1 Tbsp melted butter
Pinch of salt
6 Tbsp low-fat milk
1/4 cup water

How to make it
Heat a 10″ non-stick pan over medium heat. Add enough butter to coat, then add 2 tablespoons of the crepe batter and swirl the pan to cover it in a thin, even film (use a rubber spatula to help, if needed).

Cook on the first side for 3 to 4 minutes, until the bottom takes on a deep golden brown colour. Flip and slather a tablespoon of the Nutella down the middle of the crepe, then top with a scant quarter of the banana slices.

Cook for 3 to 4 minutes longer, until the bottom, is golden brown.
Fold the crepe sides over the filling and slip them onto a plate.

Top with a few slices of banana and a shake of confectioners’ sugar if you like.
Repeat to make three more crepes.

4. French Toast Stuffed With Strawberries


Nutrition: 370 calories, 12 g fat (4 g saturated)
Serves 4
1 cup low-fat ricotta or cottage cheese
1⁄2 cup skim milk
2 cups strawberries, sliced
2 Tbsp honey
2 Tbsp sliced or chopped almonds
1 Tbsp butter
2 eggs
1 cup milk
1⁄4 tsp cinnamon
1 tsp vanilla extract
8 slices whole wheat bread
Powdered sugar (optional)

How to make it:
Place the ricotta, milk, strawberries, honey, and almonds in a mixing bowl and stir gently to combine. Set aside.

Heat the butter in a large cast-iron skillet or nonstick pan over medium heat.
Beat the eggs with the milk, cinnamon, and vanilla in a shallow dish.
Working one slice at a time, place the bread in the egg mixture, turning it over once to thoroughly coat, then add it directly to the hot pan.
Repeat until the pan is full.

Cook each slice for 2 to 3 minutes per side, until a golden brown crust is formed.

Remove from the pan.
Divide the strawberry mixture among four slices of toast, spreading to evenly coat.

Top them each with another slice to make a sandwich, then slice on the diagonal to create two equal triangles. Serve with a shake of powdered sugar or a drizzle of pure maple syrup, if you prefer.

Also read: Places to Visit in Kenya for absolutely Free this Holiday

5. Banana Bread

Banana Bread

Nutrition: 350 calories, 12 g fat (4.5 g saturated), 27 g sugar
Serves 4.
4 ripe bananas, peeled and mashed (about 2 cups)
1⁄2 cup Greek-style yoghurt
4 Tbsp butter, melted
2 large eggs
1 tsp vanilla
2 cups flour
3⁄4 cup sugar
1⁄2 cup toasted walnuts, coarsely chopped
1 tsp baking soda
1 tsp baking powder
1⁄2 tsp ground cinnamon
1⁄2 tsp salt

How to make it
Preheat the oven to 350°F. Butter a 9″ x 5″ x 3″ loaf pan.
Combine the bananas, yoghurt, butter, eggs, and vanilla in a large mixing bowl, stirring to blend.

In a separate bowl, mix the flour, sugar, walnuts, baking soda, baking powder, cinnamon, and salt.

Gently fold the dry ingredients into the wet banana mixture, and stir until fully incorporated.

Scrape the batter into the prepared pan.

Bake on a low oven rack for about 50 minutes, until a toothpick inserted into the centre of the bread comes out clean. Let cool for 5 minutes in the pan.

Eat warm or at room temperature.

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