Make-Ahead Brunch Recipes
You can sub any of your favorite root vegetables for the potatoes and turnips. To plan ahead, cut up all the vegetables and store them in zip-top plastic bags in the fridge for up to three days.
- Recipe: Fall Vegetable Hash
This creative brunch twist is a definite crowd-pleaser. Feel free to fry the eggs in a skillet and add to the just-cooked pizza. Don't worry about shaping a perfectly round pie—embrace the free-form look. Cheesy Mornay Sauce elevates this rustic pizza into a company-worthy pie.
- Recipe: Breakfast Sausage-Egg Pizza
Introducing the pastatta: a comforting, hearty casserole that's a cross between baked pasta and frittata.
- Recipe: Spinach-and-Herb Pastatta
This fruit salad incorporates a medly of juicy flavors like peaches, plums, and apricots. The zesty citrus-basil syrup makes a perfect finish.
This cooler is almost sweet enough to be a dessert. Stir in one cup rum or bourbon for an even more festive sipper.
- Recipe: Cocoa-Coconut Coffee Cooler
To thin the glaze, add more orange juice.
Recipe: Poppy Seed-Ginger Muffins
Make grits and sauce a day ahead. Grit cakes (browned in a skillet) also make a tasty supper side.
Thaw food in the refrigerator. The science behind a slow, even thaw preserves flavor and texture.
Impress your brunch company with this clever, simple spin on a traditional quiche.
- Recipe: Sausage-and-Grits Quiche