Make-Ahead Brunch Recipes

Recipe: Fall Vegetable Hash

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: Breakfast Sausage-Egg Pizza

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.

Watch: Breakfast Sausage-Egg Pizza

Recipe: Spinach-and-Herb Pastatta

Introducing the pastatta: a comforting, hearty casserole that's a cross between baked pasta and frittata.

Recipe: Fruit Salad with Citrus-Basil Syrup

This fruit salad incorporates a medly of juicy flavors like peaches, plums, and apricots. The zesty citrus-basil syrup makes a perfect finish.

Recipe: Cocoa-Coconut Coffee Cooler

This cooler is almost sweet enough to be a dessert. Stir in one cup rum or bourbon for an even more festive sipper.

Recipe: Poppy Seed-Ginger Muffins

To thin the glaze, add more orange juice.

Recipe: Country Ham and Gouda Grit Cakes with Tomato Gravy

Make grits and sauce a day ahead. Grit cakes (browned in a skillet) also make a tasty supper side.

Recipe: Sausage-and-Grits QuicheThaw 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: Mixed Greens with French Toast Croutons

A jar of presectioned oranges works in a pinch. The challah bread French Toast Croutons are so good you'll be tempted to eat them on their own.