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Make-Ahead Brunch Menu and Recipes

By EatingWell Editors, "Make-Ahead Brunch Planner," May/June 2013

Plan ahead and enjoy your guests with this easy, make-ahead brunch menu, recipes and planner.

Whenever you're gathering family and friends, serving brunch is a great way to celebrate. And when you plan and make the meal ahead, you can enjoy the party along with your guests.
Download a FREE make-ahead brunch planner.

Make-Ahead Planner

Up to 3 days ahead:

Make berry puree (Step 1) and lemon sauce (Step 2) for Very Berry Fruit Salad and refrigerate.

Up to 1 day ahead:

• Make Sunrise Bellini mix (Step 1) and refrigerate in an airtight container. Freeze-ahead instruction: Freeze airtight for up to 1 month; thaw overnight in the refrigerator.
• Prepare egg mixture (through Step 1) and vegetables (Steps 2-5) for Prosciutto & Asparagus Strata; cover and refrigerate.
• Prepare Pistachio Breakfast Sausage Patties (Steps 1-2) and refrigerate. Freeze-ahead instructions: Individually wrap and freeze for up to 3 months; thaw overnight in the refrigerator before cooking.
• Bake Pecan-Berry Coffee Cake (Steps 1-5) Cool, cover and hold in the pan at room temperature.

About 3 hours before serving:

• For Very Berry Fruit Salad, remove berry puree and berries (if refrigerated) from the refrigerator to bring to room temperature.

About 2 hours before serving:

• Remove the strata egg mixture and vegetables from the refrigerator so they can stand at room temperature for about 1 hour before you assemble and bake (Step 6).

About 1 hour before serving:

• Assemble and bake the strata (Steps 7-9).
• Combine Puree and berries for the fruit salad (Step 3); let stand at room temperature until serving.

About 40 minutes before serving:

• Cook sausage patties (Steps 3-4); keep warm in a 300°F oven.

About 20 minutes before serving:

• Unwrap the coffee cake and reheat (whole) in a 300°F oven.

Just before serving:

• Finish and garnish the fruit salad (Step 4).
• Finish the Bellinis (Step 2).



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