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4 Holiday Breakfast or Brunch Recipes

Here are four festive breakfast or brunch recipes. Two are easy holiday spreads for biscuits, muffins, or other breakfast breads; the others offer a holiday twist on two popular breakfast foods: gingerbread muffins and cranberry orange scones.

Orange Butter

Ingredients:

4 tablespoons whipped butter

2 tablespoons less-sugar orange marmalade

Preparation:

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

Ingredients:

2/3 cup light cream cheese

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

Preparation:

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

Ingredients:

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

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