What to Eat on New Year’s Day: Easy Breakfast, Lunch and Dinner Ideas You’ll Crave

New Year’s Day is a vibe: a little sleepy, a little celebratory, and absolutely begging for food that’s comforting but not complicated. These recipes are built for ease, leftovers, and flavor—so you can start the year right without sinking into a sink full of dishes. We’re talking cozy breakfasts, low-effort lunches, and a dinner you’ll brag about all week.

You’ll find classics with a twist, a lucky-good-luck bowl, and a sheet pan miracle. Ready to cook smarter, not harder?

1. Sunrise Sheet-Pan Breakfast Hash With Eggs And Hot Honey Drizzle

This is the breakfast you make when you want big payoff with minimal effort. Everything roasts on one sheet pan—no juggling pans, no sad soggy potatoes. The hot honey wakes up your taste buds, while runny-yolk eggs do the heavy lifting on richness. Perfect for a slow morning or a quick, brunchy spread.

Ingredients:

• 1.5 lbs baby potatoes, halved
• 1 large sweet potato, peeled and cubed (about 2 cups)
• 1 red bell pepper, chopped
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 6 large eggs
• 1/4 cup crumbled feta (optional)
• 2 tablespoons hot honey (store-bought or mix honey + a pinch of chili flakes)
• Fresh parsley or chives, chopped (for garnish)
• Lemon wedges, for serving (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
2. Toss potatoes, sweet potato, pepper, and onion with olive oil, smoked paprika, garlic powder, thyme, salt, and pepper. Spread in an even layer.
3. Roast for 20 minutes, toss, then roast 10–15 minutes more until edges are crisp and tender.
4. Make 6 small wells in the veggies and crack an egg into each. Return to oven for 6–8 minutes for set whites and slightly runny yolks (cook longer if you prefer).
5. Drizzle with hot honey, sprinkle with feta and herbs, and finish with a squeeze of lemon if you like.

Serve straight from the pan with toast or warm tortillas. Add sliced sausage or bacon in step 2 if you want extra oomph. Pro tip: toss in a handful of kale for the last 5 minutes for bonus greens—seriously, it’s delicious.

2. Lucky Black-Eyed Pea And Greens Stew With Cornbread Croutons

New Year’s Day superstition says black-eyed peas bring luck and greens bring money. We’ll take both! This cozy stew is hearty, smoky, and just the right amount of brothy. The crispy cornbread croutons on top? That’s the fun part.

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 celery ribs, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 bay leaf
• 4 cups low-sodium chicken or vegetable broth
• 2 cans (15 oz each) black-eyed peas, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 bunch collard greens or kale, ribs removed and chopped (about 6 cups)
• 1 tablespoon apple cider vinegar
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 4 cups cubed day-old cornbread (or use store-bought)
• 2 tablespoons melted butter or olive oil (for croutons)

Instructions:

1. Heat olive oil in a large pot over medium. Add onion, celery, and carrots. Cook 6–8 minutes until softened.
2. Stir in garlic, smoked paprika, oregano, and red pepper flakes. Cook 1 minute until fragrant.
3. Add bay leaf, broth, black-eyed peas, and tomatoes. Bring to a simmer and cook 10 minutes.
4. Stir in greens and cook 10–12 minutes until tender. Add vinegar, salt, and pepper. Adjust seasoning.
5. Meanwhile, toss cornbread cubes with melted butter or oil. Toast on a sheet pan at 400°F (205°C) for 8–10 minutes until crisp, or toast in a skillet.
6. Ladle stew into bowls and scatter cornbread croutons on top.

Want it smokier? Add diced cooked bacon or a dash of liquid smoke. For vegan, use veg broth and olive oil. This stew reheats like a dream—make it once and “be lucky” for days.

3. Midnight-Recovery Yogurt Parfaits With Maple Granola And Citrus

Here’s your light, feel-good breakfast or snack for when last night was a bit… festive. Creamy yogurt, bright citrus, and a crunchy granola that comes together quickly on the stovetop. It’s refreshing without feeling like “sad diet food,” and the maple adds cozy vibes.

Ingredients:

• 2 cups Greek yogurt (plain or vanilla)
• 2 tablespoons honey or maple syrup (plus more to taste)
• 1 teaspoon vanilla extract (if using plain yogurt)
• 2 oranges or clementines, segmented and chopped
• 1 grapefruit, segmented (optional)
• 1/4 cup pomegranate seeds (optional but festive)
• 1/2 cup sliced almonds
• 1 1/2 cups old-fashioned oats
• 1/4 cup unsweetened coconut flakes
• 2 tablespoons coconut oil or butter
• 1/3 cup maple syrup
• 1/2 teaspoon cinnamon
• Pinch of sea salt
• Finely grated zest of 1 orange

Instructions:

1. In a medium skillet over medium heat, toast almonds and oats for 3–4 minutes until lightly golden. Add coconut flakes and toast 1 minute more.
2. Push dry mix to the sides. Melt coconut oil or butter in the center, then stir in maple syrup, cinnamon, salt, and orange zest. Toss everything to coat. Cook 2–3 minutes until sticky and fragrant. Spread on a plate to cool and crisp.
3. Stir honey and vanilla into the yogurt (if using plain). Taste and adjust sweetness.
4. Layer yogurt, citrus, and granola in glasses or bowls. Top with pomegranate seeds.

Make the granola ahead; it stays crunchy in a sealed container for a week. Swap citrus for berries later in the season. Pro tip: add a spoonful of chia seeds or hemp hearts to keep you fuller longer—trust me, it works.

4. Lazy-Day New Year’s Lunch Board: Roast Chicken Wraps With Dilly Yogurt And Pickled Onions

When you want something satisfying that still feels fresh, this mix-and-match lunch board is unbeatable. Roast chicken (leftovers or store-bought rotisserie) meets herby yogurt sauce and punchy pickled onions. Assemble wraps, bowls, or snack plates—great for grazers and picky eaters alike.

Ingredients:

• 4 cups shredded roast or rotisserie chicken
• 4–6 large flour tortillas or lavash
• 1 English cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 cups mixed greens or shredded romaine
• 1 avocado, sliced
• 1/2 cup crumbled feta
• Lemon wedges, to serve

For Quick Pickled Onions:

• 1 small red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 1 teaspoon kosher salt

For Dilly Yogurt Sauce:

• 1 cup Greek yogurt
• 1 tablespoon olive oil
• 1 small garlic clove, grated
• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
• 1 tablespoon lemon juice
• 1/4 teaspoon kosher salt
• Black pepper, to taste

Instructions:

1. Make the pickled onions: In a jar, combine vinegar, water, sugar, and salt. Stir to dissolve. Add onions and let sit 20 minutes (or longer) while you prep everything else.
2. Make the dilly yogurt: Stir yogurt, olive oil, garlic, dill, lemon juice, salt, and pepper until smooth. Adjust salt and lemon to taste.
3. Warm the tortillas in a dry skillet or microwave for 15 seconds to make them pliable.
4. Set everything on a board: chicken, tortillas, greens, cucumber, tomatoes, avocado, feta, pickled onions, lemon wedges, and the sauce.
5. Build wraps: smear sauce, pile on chicken and veggies, finish with pickled onions and feta. Squeeze lemon over the top and roll it up.

Want it spicier? Add harissa or a drizzle of hot sauce. No chicken? Use chickpeas or falafel. The pickled onions keep for a week, and the yogurt sauce is magic on literally everything—salads, roasted veggies, you name it.

5. One-Pan New Year’s Dinner: Brown Butter Salmon With Herbed Rice And Lemon Greens

This dinner looks fancy but cooks in one pan, start to finish. The brown butter gives the salmon a nutty, restaurant-level flavor, while the rice soaks up all the goodness. It’s the kind of “I have my life together” meal that’s still weeknight easy. Perfect for easing into the year like a pro.

Ingredients:

• 4 salmon fillets (5–6 oz each), skin-on if possible
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 cup basmati or jasmine rice, rinsed
• 2 cups low-sodium chicken or vegetable broth
• 1 garlic clove, minced
• Zest of 1 lemon, plus lemon wedges to serve
• 1/4 cup fresh parsley, chopped
• 2 cups baby spinach or chopped kale
• Pinch of red pepper flakes (optional)

Instructions:

1. Pat salmon dry and season with 1/2 teaspoon salt and black pepper. Heat olive oil in a large skillet (with lid) over medium-high. Sear salmon skin-side down 3–4 minutes until crisp, then flip and cook 1 minute. Remove to a plate.
2. Lower heat to medium. Add butter to the skillet. Cook, swirling, 2–3 minutes until the butter foams and turns golden brown and nutty. Stir in garlic for 30 seconds.
3. Add rice to the brown butter and toast 1 minute, stirring to coat. Pour in broth and the remaining 1/2 teaspoon salt. Bring to a simmer.
4. Nestle salmon on top, skin-side up. Cover, reduce heat to low, and cook 12–14 minutes, until rice is tender and salmon flakes easily.
5. Turn off heat. Scatter spinach or kale over the rice, cover for 2 minutes to wilt. Add lemon zest, parsley, and red pepper flakes, then fluff rice gently around the salmon.

Serve with extra lemon wedges and a drizzle of olive oil. Want to bulk it up? Add frozen peas in the last 5 minutes. If you’ve got leftover herbs, toss them in—no such thing as too much green here, trust me.

Tips For A Smooth New Year’s Day Cooking Flow

• Double up on prep: Slice extra onions, chop more greens, and stash them in containers—future you will be thrilled.
• Use one flavor thread: Citrus and herbs pop up in several recipes here, so buy once, use everywhere.
• Leftovers are the plan: The stew tastes even better the next day, and the breakfast hash reheats like a champ.

These recipes keep the party energy without the chaos, and they’re flexible enough to fit whatever’s in your fridge. Whether you’re feeding a crowd or just fueling a cozy day in, this lineup has you covered—breakfast, lunch, and dinner, all in one place. Now go make something delicious and start the year strong.