Tips for making your next Sunday brunch easier, and ideas of what to serve.
Six days a week at my house, breakfast is Siggi’s dairy-free yogurt with a scoop of protein powder stirred into it. A cappuccino made with oat milk, courtesy of our Keurig, rounds out my little meal. In fact, this breakfast habit is so engrained, that Paprika, our labradoodle, carefully tracks my daily breakfast before whining for her walk.
Well, full disclosure, this is true until she thinks I’m too slow consuming my tiny feast. And that’s when she yelps one sharp whine, just to make sure I understand that her patience has limits.
Sunday Brunch
But on Sundays, I’m all about a real breakfast. Specifically, brunch. It’s the one day I give myself permission to relax and not be on a schedule. In our over-packed lives, even in the times of Covid, we all need a day for ourselves.
Maybe this is true for you too.
Usually, I just make a little brunch for me and my husband. But a few times a year I like to make brunch for a crowd. Here are some tips that make it easier for me.
Tips for Hosting a Brunch
- Serve brunch on a buffet counter or table, so everyone can serve themselves.
- Set out a champagne and juice bar in a separate area. I think a nice touch (particularly in these times of covid) is to serve splits of champagne with these these indivudual sippers.
- Serve a variety of dishes.
- Focus on make-ahead dishes. This way, you can enjoy being with your guests. For example, quiche and egg bakes can be assembled ahead and baked off when people arrive. Although, I must admit, my mom always made these seafood eggs for a crowd. And they were a big favorite.
- Always set out bowls of berries and melon slices with lime wedges. They add gorgeous color to the table, and are perfect for light eaters.
- If you serve bacon, bake it in the oven. It takes longer, but you won’t have to hover over it. And, best of all, your kitchen won’t smell like fried bacon.
- Set the table the night before, and put aside the serving dishes and utensils you’ll need.
- But most of all, relax and have fun!
What to Make for Sunday Brunch
Huevos Rancheros
1st place contest winner: Crispy tortillas covered with refried beans, spicy salsa, and roasted peppers, all topped with a warm yolky egg. This is perfect for a brunch for 4 people or less. Everything except the eggs can be made ahead.
Get the recipe here.
Vegetarian Quiche Lorraine with a Hash Browns Crust
Everything is better with a hash browns crust, and this quiche replaces the traditional bacon with Morningstar Farms Chorizo Crumbles. Make it ahead, or assemble the night before and bake off the morning of the brunch.
Get the recipe here.
Egg Bake with Hash Browns and Butternut Squash
Egg bakes can usually be assembled the night before, and baked off the next morning. I’ve done it with this one many times! I use butternut squash in autumn, and asparagus in spring and summer.
Get the recipe here.
Dutch Baby with Strawberries
A Dutch baby is a German pancake that starts on the stove, and then slides into the oven. This one is topped with strawberries and sweetened ricotta cheese, but feel free to use any kind of berries. In autumn, sauté apple slices in butter and cinnamon instead.
Get the recipe here.
Strawberry Scones
This post is a great guide for any kind of scones you choose to make!
Get the recipe here.
Crack Granola
This addictive granola is loaded with pumpkin seeds, flax meal, and dried fruit. Use it on oatmeal, yogurt, or just eat it all by itself as a snack.
Get the recipe here.
Orange Cinnamon Rolls
These totally decadent cinnamon rolls are flavored with cardamom, orange, apricot, currants and chocolate. Make them ahead except for the icing. Then just warm them in the oven, and add a smear of icing before serving.
Get the recipe here.
3-Ingredient Petit Pain au Chocolat
These easy mini-Pain au Chocolats are made with just 3 ingredients! They’re best served warm, so assemble them earlier in the morning and slide into the oven for a quick bake.
Get the recipe here.
For more ideas of what to serve, check out this roundup of brunch dishes I published a few years ago for Mother’s Day.
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