Easy make-ahead brunch recipes

Brunch always sounds like a good idea, until you realize how early you actually have to wake up to make it. And feeding a crowd can be exhausting to think about, let alone the preparation, cooking and serving it all up. Well, we have the solution for you! Just try one of these 13 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!

Sausage and Asparagus Quiche

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You'll want to “quiche” the chef who made this recipe! This quiche is filled with a spicy country sausage, a creamy egg mixture and fresh asparagus in a flaky, buttery deep dish pie shell. Yum!

Make-ahead cook’s tip: Store in refrigerator covered with plastic wrap for up to 3 days. Reheat on a baking sheet, uncovered, in 350°F oven for 15 minutes or until thoroughly warm.  

Slow Cooker Banana French Toast Casserole

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French toast just got even better. Add mashed ripened bananas and brown sugar to the egg and milk mixture, toss together 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. 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!

Hawaiian Sausage Breakfast Casserole

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Please a crowd with a new take on a sausage breakfast casserole by adding flavors from the islands. Use Hawaiian sweet bread and pineapple for added sweetness to this savory casserole. 

Make-ahead cook’s tip: Prepare casserole through step 3. Cover; refrigerate at least 8 hours overnight. Preheat oven to 350°F. Bake 35 minutes or until knife inserted in center comes out clean.  

Mexican Egg Cups

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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 350°F oven for 15 minutes or until hot. Top each with salsa and onions just before serving.  

Cheesecake Fruit Dip

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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 4 days.

Florentine Strata

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If savory is what you’re craving, make this Florentine Strata! Spinach and Italian-seasoned tomatoes mixed with cheese – this casserole makes brunch for a large crowd easy and delicious.

Make-ahead cook’s tip: Prepare strata through step 2, adding additional ¼ cup milk to bread mixture. Cover; refrigerate at least 8 hours or overnight. Preheat oven to 350°F. Bake 40 minutes or until knife inserted in center comes out clean.  

Carrot Muffins

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A combination of tart green apples, sweet pineapple and carrots make for an incredibly soft muffin with a crunchy walnut coconut topping to make it even better.  

Make-ahead cook’s tip: Muffins can be kept at room temperature for 2 days covered with plastic wrap to prevent drying out. They can also be kept in the refrigerator for 1 week covered with plastic wrap. Store in freezer wrapped in aluminum foil up to 3 months.

Breakfast-in-a-Muffin

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Everything that says “breakfast” is in this delicious muffin. Packed with eggs, oats, breakfast sausage, applesauce, carrots and cheese – this muffin is a one-stop shop for breakfast!

Make-ahead cook’s tip: Freeze muffins for up to 3 months in a food storage bag. Reheat each frozen muffin in microwave on HIGH for about 1 minute or until center is warm, or defrost warm in refrigerator and reheat in 350°F oven for 10 to 15 minutes or until hot.  

'Not Your Ordinary' Zucchini Bread

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This zucchini bread is like no other. The flavors of lemon, cinnamon and nutmeg make this zucchini bread extraordinary. 

Make-ahead cook’s tip: Zucchini bread can be kept at room temperature for 2 days covered with plastic wrap to prevent drying out. It can also be kept in the refrigerator for 1 week covered with plastic wrap. Store in freezer wrapped in aluminum foil up to 3 months.

Coconut and Mango Farro Porridge

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Make this hardy porridge next time you have to prepare brunch for a crowd! The tropical flavors and the nuttiness of the farro is exactly what you’ll want to please your brunch crowd. 

Make-ahead cook’s tip: Prepare recipe through step 2. Place farro in medium bowl. Cover; refrigerate overnight. Place toasted coconut in small bowl. Cover; set aside on counter overnight. Reheat farro in slow cooker set on low for 1 hour or until hot. Continue with step 3.

Mini Mushroom Egg Bakes

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Watching your carbs? Don’t worry – we have a make ahead brunch recipe that is low on carbs and high on protein! Line the muffin tin with a few slices of smoked ham, add in all the fixings and you have simple Mini Mushroom Egg Bakes ready at your fingertips.

Make Ahead Cook’s Tip: Reheat in a 350°F oven for 15 minute or until hot.  

Blueberry-Lemon Coffee Cake

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Cake for breakfast? When it’s loaded with lemon flavor and packed with blueberries – why not?

Make-ahead cook’s tip: Coffee cake can be kept at room temperature for 2 days covered with plastic wrap. To prevent drying out, it can also be kept in the refrigerator for 1 week covered with plastic wrap or stored in the freezer wrapped in aluminum foil up to 3 months.  

Cinnamon Raisin Strata

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Similar to a bread pudding, this Cinnamon Raisin Strata has a savory Neufchatel cheese and warm cinnamon aromas to satisfy any brunch sweet tooth.

Make-ahead cook’s tip: Cover; refrigerate at least 8 hours or overnight. Preheat oven to 350°F. Bake uncovered for 1 hour or until lightly browned.  

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