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 the meal. Fortunately, we have just the thing. Our make-ahead brunch recipes help take the pressure off, giving you a few more precious REM cycles and keeping brunch nice and breezy (as it should be). We’ve even provided our “Make-ahead cook’s tips” so that you’re well-versed on prep and reheat instructions before the big day. Enjoy!
SAUSAGE AND ASPARAGUS QUICHE
It wouldn’t be brunch without a quality quiche. This fluffy concoction comes to life with the help of eggs (of course), Odom’s Tennessee Pride® hot country sausage, asparagus, cream cheese, and half-and-half, all baked up in a flaky, made-from-scratch Marie Callender’s® pastry pie shell.
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.
SLOW COOKER BANANA FRENCH TOAST CASSEROLE
Need a make-ahead brunch recipe for a crowd? No problem! Restaurant-quality banana fosters French toast can be yours with the help of your slow cooker. (Who knew?) Mashed bananas and bread cubes soak in a yummy custard base made of Egg Beaters®, milk, brown sugar, vanilla, and cinnamon for 2-4 hours (high vs. low) before you top it all off with a peanut butter syrup made with Mrs. Butterworth’s lite syrup. Yum! Your fave brunch place is going to miss you. 😢
Make-ahead cook’s tip: Turn the slow cooker to warm and this tasty breakfast will be ready when you are!
MEXICAN EGG CUPS
Who doesn’t love a good Mexican brunch recipe? Corn tortillas, Egg Beaters® southwestern style, jalapeños, and Mexican cheese all come together to form these adorable egg cups that strike the perfect balance of crispy taco shell and cheesy, Mexican goodness. Now here’s the real question—just how early is too early to start drinking margaritas?
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.
CHEESECAKE FRUIT DIP
Can you say addicting? That will be your exact sentiment about this make-ahead brunch recipe. Cream cheese, Snack Pack® vanilla pudding, and Reddi-wip® come together to make one crave-worthy dip that will make your fruit spread all the sweeter.
Make-ahead cook’s tip: Fruit dip can be kept in a covered container in the refrigerator for up to four days.
PB & J OVERNIGHT OATS
Pro tip: Glass jars are perfect for feeding the brunch crowd. This recipe takes the ubiquitous overnight oats and gives them a little wink to childhood with big-time peanut-butter-and-jelly flavor.
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.
