Make-Ahead Brunch Recipes

Asparagus and Bok-Choy Frittata
Photo: © KAREN MORDECHAI

Make-ahead brunch recipes — like a baked banana-walnut quinoa and oatmeal casserole, cinnamon-raisin almond flour muffins and a spaghetti frittata — are perfect to prepare the night before, and just heat up before your brunch party guests arrive.

01 of 08

Blueberry Breakfast Parfait

Blueberry Breakfast Parfait

Blueberries add the perfect sweet bite to this healthy breakfast parfait. You can't beat the combination of fresh berries, yogurt and granola.

02 of 08

Banana-Walnut Baked Quinoa and Oatmeal

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This banana-nut baked quinoa and oatmeal breakfast casserole is a wonderful way to use overripe bananas.

03 of 08

Spaghetti Frittata

Spaghetti Frittata
© Kate Winslow

Almost any leftover spaghetti will work for this fast recipe, lending its own character to the final dish. Some of our favorites to use here are pasta carbonara, pesto or a simple marinara.

04 of 08

Strawberry-Almond Scones

Strawberry-Almond Scones
Con Poulos

When baking these scones, be sure to use whole wheat pastry flour, which is less dense than whole wheat flour. Mixing in some all-purpose white flour also lightens the texture of the scones, so they're more delicate and tender.

05 of 08

Roasted Brussels Sprout and Gruyère Quiche

Roasted Brussels Sprout and Gruyère Quiche

Seasonal quiche is a staple on the brunch menu at Cakes & Ale in Decatur, Georgia. Among chef Billy Allin's cold-weather favorites is this one, packed with cheese and quartered brussels sprouts.

06 of 08

Brownie Bites

Brownie Bites
© Lucy Schaeffer

These wheat-free, butterless brownies are decadent and dense. "It's really, really hard to make a good vegan brownie," says chef Erin McKenna. Her first efforts using applesauce and vegetable oil were cakey or fluffy. It took her six months of making small adjustments to perfect them.

07 of 08

Back-to-School Raspberry Granola Bars

Back-to-School Raspberry Granola Bars

Karen DeMasco's crumbly soft, jammy-sweet bars travel well, so they're ideal for school bake sales. She says, "They are quick to put together with pantry staples, and everyone seems to love them." They're delicious made with any flavor of jam, as well as the raspberry preserves called for here. (Recipe adapted from The Craft of Baking.)

08 of 08

Asparagus and Bok-Choy Frittata

Asparagus and Bok-Choy Frittata
© KAREN MORDECHAI

When making an Italian frittata, don't limit yourself to traditional ingredients. The Asian flavors that fill this version offer a real change of pace. Cook the eggs on top of the stove or in the oven, but be sure to use moderate heat so they don't turn rubbery.

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