As I was planning my Mother’s Day brunch a few weeks ago, I looked back through our tips and advice for making brunch ahead of time and discovered that we have written quite a lot on this topic over the years. What can I say — most of us aren’t morning people! When making brunch, we like to get a head start.
In case you’re planning your own Mother’s Day or graduation brunch, let me share some of our make-ahead advice with you, distilled into a few tips and recipe recommendations.
Quiche is a great make ahead breakfast, but I prefer a making a 10 egg crustless slow-cooker quiche/frittata on my day off and eating it over 3-5 days. It takes about 4 unattended hours on low heat but it comes out super light and fluffy.
Frozen hash browns have chameleon-like properties. When fried or baked, they add a surprising pop of crunch to an otherwise texture-less dish. When slightly cooked and thawed, they take on a starchy quality, blending literally into the background, acting as a binder in fish cakes and even creamy soups. They can be molded into quiche crusts and nests and pancakes, letting you play with your food and, often swap out gluten and wheat-filled ingredients. But best of all, they let you skip a lot of the “laborious” potato-prep steps, like peeling, boiling, and shredding. They are recipe- and snack-ready — straight from the package.
So even though the winter days are cold, don’t ignore the freezer section. And be sure to try hash browns when craving rib-sticking, comforting snacks.