Holiday Breakfast?

I'm stumped this year what to serve for breakfast Christmas morning, and am hoping you guys can give me some ideas. Ideally, it can be made the night before… but any suggestions are appreciated.

What do you have for breakfast on holidays?

Egg casseroles are always good and easy, something like this:  http://allrecipes.com/recipe/scrambled-egg-breakfast-casserole/detail.aspx except I leave out the meat.

I won't do it this year as it's just hubby and I, but when I want to feed more people and don't want to spend a lot of time in the kitchen on prep, egg casseroles are great.

I know it's full of sugar and bread but I love French Toast Casserole.  All of the ones I have made are met to be put together the night before, covered with plastic wrap and put in the refrigerator overnight.  Take it out a half an hour before baking and just put it in the oven.  

Caramelized Upside-Down Breakfast Pudding - make it the night before to bake the next morning. You can bake it while opening gifts. Add some sausage links or some herbed potato chunks also roasted in the oven. Make a bit of fruit salad. You've got breakfast!

1-1/2 sticks butter or margarine, melted
2 cups packed brown sugar
1/2 tsp. cinnamon
1/2 cup raisins (or chopped almonds)
6-8 slices French or Italian bread, sliced 1-1/2 to 2 inches thick
6 eggs
2 cups milk
1-1/2 tsp. vanilla extract
½ tsp. ground nutmeg
Maple syrup for serving

Combine melted butter, brown sugar, and cinnamon; spread evenly in the bottom of a 9 x 13-inch baking dish. Sprinkle with the raisins or almonds. Lay slices of bread on top (slices maybe be trimmed or slightly squeezed to fit the dish, if necessary). Whisk together the eggs, milk, vanilla, and nutmeg; pour evenly over the bread. Cover and refrigerate overnight.

The next morning, preheat oven to 350 degrees. Bake for 35-40 minutes, or until puffed and golden. Serve pieces of the pudding with syrup from the bottom of the baking dish spooned over the top of each portion. Maple syrup is usually not necessary, but may be offered on the side.
 

NOTE:  I don’t use the full 1½ sticks of butter or the full 2 cups of the brown sugar. This makes a lot of syrup and the maple syrup really is not needed.

That sounds the same as what I call French Toast Casserole.  It is so good, decadent but oh so good.  I usually use some chopped pecans instead of raisins or almonds.