The Best Dishes for Luxurious Make-Ahead Breakfasts/Brunch

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.

Source: Our Guide to the Make-Ahead Brunch

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.

Give Your Pancakes a Flavor Boost With Infused Maple Syrup

Pancakes, waffles, and French toast are all great, but these breakfast basics are really just a vessel for us to eat more maple syrup, right? While unflavored maple syrup is a delight in its own right, every now and then it can be a real treat to dress it up.

Flavoring maple syrup is a fun way to make breakfast an adventure. Here are five delicious ways to do it.

Source: 5 Maple Syrup Twists to Take Your Pancakes on a Breakfast Adventure

I did something similar recently. I made some blackberry sauce by simmering frozen blackberries with a little water and mushing them through a strainer to get out the seeds. Then I heated the sauce with a shot of my homemade vanilla rum and some maple syrup.

It made a wonderful, fruity, purple maple syrup.

Jazz Up Frozen Hash Browns by Transforming Them Into Crab Cakes

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.

Source: 5 Ways to Make a Meal Out of Frozen Hash Browns

I can say without perjuring myself that I have never bought frozen hash browns.

There’s nothing to peeling and shredding a russet potato, so regardless of good or poor source we’re talking about upgraded hash browns as the justifiable end yes?

Those Extracts In Your Cupboard Have Many Uses Beyond Baking

It’s a tale as old as vanilla extract: You buy a bottle of it (or of almond, or anise, or any other kind of extract), it gets shuffled to the back of your pantry shelf, and then you buy another.

And before you know it, in a fervent pantry clean out session, you uncover an extract windfall. And then what do you do?

Source: How to Use Up a Heck of a Lot of Extracts

Couple additional options:

  • If you have kids, you can add it to your playdough (homemade or store bought) or rice.
  • They can be used pretty easily to make flavored syrups for cocktails. Just dump the extract in before (or after honestly) you boil the syrup down.