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Do you want a wonderful and remarkable Thanksgiving breakfast? try out these wonderful Thanksgiving breakfast food ideas.

1- Pumpkin french toast

Ingredients

• ·             3 large eggs.
•    3/4 cup milk.
• ·         1/2 cup pumpkin puree not pumpkin pie filling.
• ·         1 tablespoon light brown sugar.
• ·         1 1/2 teaspoons vanilla extract.
• ·         1 teaspoon ground cinnamon.
• ·         1 teaspoon pumpkin pie spice.
• ·         Butter for griddle or pan.
• ·         10 slices Texas toast or other thick-sliced bread.
• ·         Maple syrup butter, and powdered sugar, for serving.

Instructions

1.            Preheat electric griddle and set aside.

2.            In a 9x13 pan or a large mixing bowl, whisk together eggs, milk, pumpkin, brown sugar, vanilla extract, cinnamon, and pumpkin pie spice.

3.            Butter the preheated griddle.

4.            Dip both sides of each slice of bread into the egg mixture, allowing the bread to soak up some of the mixture. Transfer slices of bread carefully to the griddle and cook until golden brown, about 3-4 minutes. Flip and cook on the other side until golden brown. Repeat with all slices of bread until coating mixture is gone.

5.            Serve Pumpkin French toast warm with maple syrup, butter, and powdered sugar, if desired.

6.            Note-We like to use a 9x13 pan to make the French toast because it is shallow, easier than a bowl. If you don't have an electric griddle you can use a non-stick skillet. Cook over medium heat. French toast is best warm the day it is made, but you can keep it in the fridge for up to 3 days or in the freezer for up to 2 months. Reheat in the toaster or microwave.

2- sweet potato hash Sausages

INGREDIENTS

• 1 pound sweet potatoes peeled, cut into 1 inch pieces, and cooked until tender
• 2 teaspoons olive oil
• 1 pound breakfast sausage casings removed
• 1/2 cup red onion diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1 teaspoon minced garlic
• salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 4 fried eggs

INSTRUCTIONS

1.         Heat the olive oil in a large skillet over medium high heat. Add the sausage, and cook for 5-6 minutes or until done, breaking up the sausage with a spatula.

2.         Add the onion and cook for 3-4 minutes, stirring occasionally, until softened. Add the red and green bell peppers and cook for an additional 2-3 minutes or until just tender

3.         Add the garlic and cook for 30 seconds.

4.         Add the sweet potatoes and cook for 5-6 minutes, or until sweet potatoes are lightly browned. Season to taste with salt and pepper.

5.         Place the eggs on top of the sweet potato mixture. Sprinkle parsley over the top and serve immediately.

3- Pumpkin pancakes

INGREDIENTS

·         6 large eggs

·         2/3 cup pure pumpkin puree

·         2 Tablespoon honey

·         ½ cup almond flour

·         ½ cup coconut flour

·         1½ teaspoon baking powder

·         1 Tablespoon pumpkin pie spice

·         1/8 teaspoon salt

·         3 Tablespoon coconut oil, divided

DIRECTIONS

·         In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.

·         In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.

·         Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.

·         Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.

·         To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!

 

4- Blueberry French Toast Casserole

INGREDIENTS

·         12 slices day-old bread, cut into 1-inch cubes

·         2 (8 ounce) packages cream cheese, cut into 1 inch cubes

·         1 cup fresh blueberries

·         12 eggs, beaten

·         2 cups milk

·         1 teaspoon vanilla extract

·         1/3 cup maple syrup

·         1 cup white sugar

·         2 tablespoons cornstarch

·         1 cup water

·         1 cup fresh blueberries

·         1 tablespoon butter

DIRECTIONS

·         Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

·         In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

·         Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).

·         Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

·         In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

 

Check this amazing article for 30 BestThanksgiving Breakfast Recipes

 Check also this wonderful Best Pumpkin Soup Recipe. 

Have a blissful Thanksgiving morning!