Breakfast, Anyone?

Breakfast is probably the last thing on your mind the week of Thanksgiving. But no matter how much you've eaten the day of, you and your houseguests will wake up hungry the day after. 

Here are a few recipes that can be assembled ahead but will still satisfy those early morning eaters.

These Pear Cranberry Muffins with Gingersnap Crumble can be made the week before then frozen. The tart cranberries and sweet pears are a perfect blend of seasonal fruits, and the gingery crumb topping adds an unexpected flavor.

Egg casseroles are a popular choice for a hot breakfast that will feed a crowd. The usual egg, cheese and sausage version is a good standby, but this bacon, egg and potato dish is heartier, using potatoes instead of bread (see PDF for recipe) as a base.

Part of this casserole can be assembled one to two days ahead of time and refrigerated. In the morning, just add the egg mixture and bake. Leftovers are easily reheated in the microwave for late risers.

If your crowd must have pancakes but you don't want to serve as a short-order cook, try these tips for making and freezing pancakes ahead of time. With a quick zap in the microwave, you can have steaming hot homemade cakes or waffles.

For a casual, help-yourself breakfast buffet, set out muffins, bagels and scones with different spreads and jams. These can be purchased ahead of time and frozen. Just leave them out the night before to thaw. 

Another easy option is to have some fruit and yogurt on hand. Vanilla yogurt can be served with a variety of stir-ins, such as fresh fruit, raisins, granola and honey.

Lastly, smoothies are a great source of energy when you are on the go. There are endless possibilities, so I usually have frozen strawberries, mangos and blueberries in the freezer. Put orange juice, yogurt or milk in a blender as a base, then add your favorite fruits. Try this Banana Peanut Butter Smoothie — and if you're feeling naughty, add a drizzle of chocolate syrup on the top.