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Holiday Breakfast and Brunch Recipes

Make your holiday breakfast or brunch special with these easy, festive recipes.

4 Holiday Breakfast or Brunch Recipes continued...

Orange Butter


4 tablespoons whipped butter

2 tablespoons less-sugar orange marmalade


In custard cup or small serving bowl, blend whipped butter with orange marmalade using a small spoon.

Serve with biscuits, toast, or muffins. 

Yield: About 4 servings

WebMD Weight Loss Clinic members Journal as 1 teaspoon jam + 2 teaspoons light butter or margarine 

NutritionInformation: Per serving (just the orange butter): 85 calories, 0.2 g protein, 4.5 g carbohydrate, 7.7 g fat, 4.7 g saturated fat, 20 mg cholesterol, 0.3 g fiber, 80 mg sodium. Calories from fat: 79%.

Cranberry Cream Cheese


2/3 cup light cream cheese

1/3 cup raspberry cranberry sauce, home-style cranberry sauce, or orange cranberry sauce


In mixing bowl, combine cream cheese and cranberry sauce while beating on low speed.

Spoon into serving bowl, cover, and keep refrigerated until ready to serve. Serve as a spread for sandwiches, crackers, biscuits, toast, or muffins. 

Yield: About 16 tablespoons 

WebMD Weight Loss Clinic members Journal each tablespoon as 1 ounce of low-fat cheese OR 1 teaspoon jam

Nutrition Information Per tablespoon (just the cranberry spread): 32 calories, 1 g protein, 3 g carbohydrate, 1.7 g fat, 1.1 g saturated fat, 5 mg cholesterol, 0.1 g fiber, 51 mg sodium. Calories from fat: 48%.

Cranberry-Orange Scones


Canola oil cooking spray

1 cup fat-free sour cream

1 teaspoon baking soda

2 cups unbleached white flour

2 cups whole-wheat flour

3/4 cup granulated sugar (or substitute 1/2 cup Splenda plus 1/2 cup sugar)

2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon cream of tartar

1/2 cup less-fat margarine (use a brand with no less than 8 grams of fat per tablespoon)

1/2 cup light cream cheese (or fat-free cream cheese)

2 tablespoons fat-free half-and-half

Zest from 1 orange, finely chopped

1 large egg, higher omega-3 if available, lightly beaten

3/4 cup dried cranberries


1. Preheat oven to 350 degrees. Coat a nonstick baking sheet with cooking spray.

2. In a small bowl, blend the sour cream and baking soda and set aside. In a food processor, combine the flours, sugar, baking powder, salt, and cream of tartar and pulse to blend well. Add the margarine and cream cheese and pulse to cut them in. (If you don't have a food processor, cut in the margarine and cream cheese with a pastry blender.)

3. In a large bowl of an electric mixer, combine the flour mixture, sour cream mixture, half-and-half, orange zest, beaten egg, and cranberries. Beat on low speed just until a dough forms.

4. Turn the dough onto a lightly floured piece of wax paper and knead a couple of times. Pat the dough into a 3/4-inch round. Cut the round into 12 wedges and place them an inch apart on the prepared baking sheet. Bake scones for 15 to 20 minutes or until they're golden brown on the bottom. Serve warm or cold. 

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