Make-Ahead Easter Brunch

Make-Ahead Easter Brunch

Expecting mid-morning guests? These brunch recipes can be assembled the night before for easy entertaining the following day. And don't forget to read our brunch ideas and tips to make mornings even easier.

Apple-Stuffed French Toast
"This is a great breakfast dish to make ahead for holidays or Sunday brunch," says Kay Clark of Lawrenceburg, Kentucky.

Overnight Egg Casserole
From her home in Fort Collins, Colorado, Jennifer Howell notes, "Putting this savory egg casserole together the night before really frees up your time the next morning."

Brunch Enchiladas
"With ham, eggs and plenty of cheese, these enchiladas are flavorful, hearty and fun," shares Gail Sykora of Menomonee Falls, Wisconsin.

Pecan French Toast
Make-ahead convenience is a bonus with this yummy brunch dish, says Summerfield, North Carolina's Cindy Fish. "It couldn't be easier but tastes like you really fussed!"

Fruit Slush Cups
Pour the entire batch of this frosty favorite from Betty Webb of Nauvoo, Illinois into one container to freeze, then scoop out single servings. Or spoon the colorful medley into individual plastic cups before freezing.

Overnight Asparagus Strata
"With its English muffin 'crust,' this is not your run-of-the-mill strata," writes Lynn Licata of Sylvania, Ohio.

Sausage Egg Casserole
Subtle bursts of mustard and savory pork sausage are the main attractions in this dish from Janice Hose of Hagerstown, Maryland.


Brunch Ideas & Tips

  • I often make a summer squash bake for brunch. I add some chopped peppers for variety and extra color and to spark the flavor of the zucchini and crookneck squash. Try jalapeno, sweet red or green pepper, depending on your taste preferences. —Margery S., Ashland, Oregon
  • Here's a way to make a special French toast for a breakfast potluck or brunch buffet: Purchase a loaf of cinnamon bread and cut it into thick slices. Prepare and cook it as you would regular bread for French toast. —Nancy B., Richmond, Virginia
  • Try topping plain yogurt with leftover apple or pear crisp for a tasty and nutritious breakfast or brunch snack. —Anna R., Albuquerque, New Mexico
  • You don't have to crack under the pressure when hosting a breakfast or brunch. The key is selecting a good assortment of foods and getting a lot done the night before.
    • When selecting recipes to serve, look for some make-ahead choices as well as some last-minute dishes. If children are part of the guest list, you may want to offer them the old standby of cereal and milk. They'll likely prefer it to some of your more "fancy" foods.
    • The day before, iron tablecloths and napkins and set the table. Put out the serving dishes and utensils.
    • Put condiments that are stored in the fridge (such as butter, jam, cream cheese, etc.) on the same shelf so you can quickly reach for them the next morning. Condiments stored at room temperature (like syrup and honey) can be poured into their serving pitchers and covered with plastic wrap.
    • Get a head start on as many dishes as possible by chopping, slicing and dicing the night before.
    • Measure the coffee the night before. Then make it in the morning and transfer it to a thermal carafe for serving. Make and refrigerate the juice. In the morning, transfer it to a pretty pitcher.
    • Review your menu and make a list of what needs to be done in the morning before your guests arrive.