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.
Tangy kefir is like a pourable, drinkable version of yogurt. It’s praised for containing good-for-you probiotics that aid in healthy digestion. While kefir makes for a delicious beverage all on its own, there are a lot of other smart ways you can put this fermented drink to work in the kitchen.
This fermented dairy drink is similar to yogurt and buttermilk, and makes an ideal stand-in for both. You can pick up a bottle of kefir in the dairy aisle at the grocery store, or you can skip the lines and make your own at home.
It can be used in pretty much any recipe that calls for un-fermented dairy. Use it in place of buttermilk, spoon for spoon, in savory dressings and dips, or as a tart milk substitute in smoothies, lassis, or even frozen yogurt. (Wanna get next level? Make your own!)
That said, I can’t find any substantial nutritional data on kefir. One source claims it has vitamin K, yet [the similar] yogurt has very little vitamin K. I advise caution and frequent testing if kefir is not already part of your consistent diet.