Holiday Breakfast Treats for Your Pets

You may have some festive Christmas or holiday breakfast tradition that you and your family hold to like french toast before opening presents or cinnamon buns as everyone scrambles for their presents under the Christmas tree. This year you can invite your furry friends to join in on your Christmas or holiday morning traditions with some of these holiday breakfast treats for your pets. These extra yummy dog treats and cat treats have been created by the cookbook authors Marge Perry and David Bonom who are also the co-founders of Trunk Pop Dinners. There is one tasty breakfast surprise for your dog and one for your cat!

The supper yummy doggie treat is a “bacon,” cheddar, and egg frittata muffin. The savory breakfast will be full of eggs, melted cheese, and bacon strips that are healthy for your dog. Your cat will appreciate a homemade breakfast that you may pick up from the bakery for yourself from time to time. You can make them a lox and bagel inspired breakfast treat. The following recipes were sourced from Chewy’s blog.

Dog Breakfast: Savory, Balcony, and Cheesy Muffin Treat


  • 3 dog friendly bacon strips, chopped
  • 3 tablespoons low-fat shredded cheddar cheese
  • 3 large eggs
  • 2 large egg whites
  • 1/4 cup unsalted beef or chicken broth (without garlic and onions, which are toxic to dogs)

Other items you will need:

  • Non-stick mini muffin pan
  • Measuring spoon
  • Measuring cup
  • Bowl
  • Whisk or fork

Cooking Instructions:

  • Preheat the oven to 350 degrees Fahrenheit. Chop up the dog friendly bacon strips into small-diced cuts
  • Evenly distribute the chopped dog friendly bacon strips and cheddar cheese among the muffin cups
  • Combine the eggs, egg whites, and broth in a bowl and beat well
  • Divide mixture among the muffin cups. Bake in the center of the oven until the eggs are set and puffed, about 18-20 minutes
  • Cool completely in the pan before removing and serving

Cat Breakfast: Lox and Bagel with Schmear Treat


  • 1/3 cup flour
  • 1 and 1/2 teaspoons organic dried catnip
  • 1/2 large egg
  • 4 and 1/2 teaspoons canned pure pumpkin (Do not use pumpkin pie purée, which contains additional sugar and spices)
  • Salmon Puree
  • Wild Alaskan Salmon Filets

Other items you will need:

  • Baking sheet
  • Parchment paper
  • Bowls
  • Spoon or fork
  • Measuring cup
  • Measuring spoon
  • Toothpick

Cooking Instructions:

  • Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper. Combine the flour and catnip in a bowl.

  • Half an egg by cracking and whisking 1 egg in a small bowl and then measuring out two tablespoons.

  • Combine the halved egg (the measured two tablespoons) and pumpkin in a separate bowl.

  • Add the wet ingredients to the dry and mix until a thick dough forms. Knead the dough in the bowl several times until fairly smooth.

  • Form the dough into 40 (1/4-teaspoon) balls. Place on the baking sheet and slightly flatten each. With the tip of a toothpick make a small hole in the center of each “bagel.” Bake until just starting to brown, 12-14 minutes. Let cool.

  • Squeeze a little of the Salmon Puree on 20 of the “bagels

  • Cut the Wild Alaskan Salmon Filets across into thin slices. Top each of your schmeared bagels with a slice of the filet.

  • Place a second “bagel” (flat side facing down) on top of the filet, creating a mini breakfast sandwich, and serve.

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