Brunch always sounds like a good idea, until you realize just how early you have to wake up to make it. And feeding a crowd can be exhausting to think about, let alone actually preparing, cooking, and serving up the meal. Well, we have the solution for you! Just try one of these five make-ahead recipes that can take the pressure off you and let you enjoy brunch the way it should be. Check out our “Make-ahead cook’s tips” so you can have the brunch you deserve!
Make-ahead cook’s tip: Store in refrigerator covered with plastic wrap for up to three days. Reheat on a baking sheet, uncovered, in a 350°F oven for 15 minutes or until thoroughly warm.
French toast just got even better. Add mashed ripened bananas and brown sugar to the egg and milk mixture, stir together, toss with bread crumbs, and forget about it in the slow cooker for about 4 hours on low. Finish off with a heaping drizzle of a peanut butter maple syrup mixture made with Mrs. Butterworth’s® Lite Syrup. Oh, yes we did!
Make-ahead cook’s tip: Turn the slow cooker to warm and it will be ready to serve when you’re ready to eat!
These individual Mexican Egg Cups are not only adorable, but this make-ahead brunch recipe for a crowd is also incredibly easy to prepare.
Make-ahead cook’s tip: Prepare egg cups through step 3, without adding salsa and onions. Cover and refrigerate overnight. Reheat egg cups in a 350°F oven for 15 minutes or until hot. Top each with salsa and onions just before serving.
This creamy fruit dip is like no other and is CRAZY good! Creamy sweet vanilla pudding is mixed with cream cheese and whipped topping for the ultimate make-ahead Cheesecake Fruit Dip brunch recipe.
Make-ahead cook’s tip: Fruit dip can be kept in a covered container in the refrigerator for up to four days.
Go ahead: Hit snooze. With a little prep work the night before, you can have adorable jars stacked with your favorite childhood flavor in the morning. The best part? No more burning your tongue or fussy temperature control.
Make-ahead cook’s tip: Mix the peanut butter oat mixture and strawberry jam mixture in separate bowls, then layer them in a jar. Refrigerate overnight to thicken. Top with a spoonful of peanut butter and jam before serving.