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Plan your day-after-Thanksgiving breakfast

The day after Thanksgiving, the house might still be full of people. People who gorged on turkey and mashed potatoes and pie the day before, but, astonishingly, are hungry again — for breakfast. • You can't feed them leftovers, if they'd even want them. • And everyone, it seems, has a different plan for the day after Turkey Day, even if it's just sleeping in. • Win some points by offering your crowd a homemade breakfast or brunch centerpiece, plenty of coffee and juice or fruit. Then you can go shopping — or back to bed. • We've broken down breakfast ideas by type of Friday-after activity. By Kathy Morrison, Sacramento (Calif.) Bee

Black Friday shoppers

They're planning a retail assault that could rival D-Day. They'll be out the door before the sun rises three time zones to the east.

What they'll like: Something to take in the car with a travel mug of coffee.

What you can offer: Muffins go together easily the night before, and they're self- contained and portable.

Don't forget: Set up the coffee pot ahead of time so all a bleary-eyed shopper has to do is turn it on. (Even better: a timer.)

Football fans

It's a whole day of gridiron action, and those East Coast games start early. The guys glued to the TV plan to catch every play.

What they'll like: Something substantial, but it's too early for chili or nachos.

What you can offer: Ham-and-cheese souffle cooked in a casserole dish.

Don't forget: Fruit or rolls to balance out the meal.

Long-distance travelers

They're driving home Friday.

What they'll like: Something warm before they leave, but also something for the car to tide them over.

What you can offer: A frittata is delicious now, delicious later, even at room temperature or cold.

Don't forget: Cut the extra frittata into appetizer-size pieces and wrap in foil. Pack plenty of napkins and/or wet wipes for the car.

Late risers

They have the day off and just plan to relax or maybe take in a movie later.

What they'll like: Something that takes absolutely no effort to find or prepare.

What you can offer: Coffee cake, which can be set out on the counter for whenever they're ready.

Don't forget: Make a fresh pot of coffee, and put out plates, forks and a server to make it even easier.

Even-later risers

These may be your teens or returned college students. They were up all night, tweeting family Thanksgiving tales, but now they've rejoined the living.

What they'll like: Something more like lunch. (Hey, stay out of the leftovers — those are for later!)

What you can offer: Baked ham-and-cheese wraps made with refrigerated dough. Better than burritos or cold pizza.

Don't forget: Get an extra tube of crescent rolls to make the wraps.

More breakfast tips

With the family heading in all different directions that weekend, it'll be easier to feed them breakfast or brunch if you make a few early preparations.

• Check your supplies of flour, sugar, butter, milk and eggs. You can make so many things for breakfast if you have these on hand. Cooked ham, fresh bacon or some type of cheese (cheddar, Swiss or jack is most versatile) will widen the possibilities even further.

• Stock up on coffee and tea — even if you don't usually drink either of them. Decaf versions also are good to have available. Half-and-half or milk (not nonfat, though) and artificial sweetener of some kind will be welcome.

• Orange juice is popular with most folks, but fresh fruit is even nicer. Pineapple can be cut up two or three days before and stored in the back of the fridge, then add some peeled, sectioned oranges or mandarins before serving. Toss in some maraschino cherries and the kids will be thrilled.

• Backup supplies can include bagels and/or English muffins, cream cheese, strawberry jam and peanut butter.


Cranberry Muffins

½ cup (1 stick) butter, unsalted

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1 cup sour cream

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground nutmeg

¼ teaspoon salt

1 cup chopped fresh or frozen cranberries


2 tablespoons sugar

teaspoon ground nutmeg

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Fold in sour cream. Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. Fold in cranberries.

Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 400 degrees for 20 to 25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Makes 12.


Plan your day-after-Thanksgiving breakfast 11/19/11 [Last modified: Saturday, November 19, 2011 3:31am]
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