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5 Brunch Recipes You Can Make the Night Before
Make brunch a leisurely affair with casseroles you can assemble the night before and bake the next day—after sleeping in.
1 of 5
Raspberry strata

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Raspberry and Goat Cheese Breakfast Strata
Sweet raspberry and tangy goat cheese balance each other out in this rich morning treat.

Get the recipe for Raspberry and Goat Cheese Breakfast Strata

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    Asparagus and Potato Egg Bake Recipe
    Make brunch a leisurely affair with casseroles you can assemble the night before and bake the next day—after sleeping in.
    potato bake
    Photo: Jeremy Liebman

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    Serves 8

    Ingredients

    • 1 Tbsp. olive oil, plus more for greasing
    • 1 pound asparagus spears, woody ends snapped off
    • 1 small white onion, diced
    • 4 cloves garlic, minced
    • 8 large eggs
    • 1 cup whole milk
    • 1½ tsp. kosher salt
    • ¼ tsp. ground black pepper
    • 4 cups shredded potatoes or plain frozen hash browns
    • 2 cups shredded Parmesan cheese (about 8 ounces)

    Directions

    Active time: 30 minutes
    Total time: 65 minutes

    Preheat oven to 350°. Lightly grease a 9" x 13" baking dish or 1.5-quart soufflé baking dish with oil; set aside. Cut off the top 3 of asparagus spears; transfer tips to a small bowl and set aside. Cut remaining spears into 1 pieces and set aside.

    Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion and garlic and cook until soft and translucent, 5 to 7 minutes. Add 1 asparagus pieces, increase heat to medium-high, and cook until warmed through, 3 to 4 minutes. Remove from heat and set aside to cool slightly.

    In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in potatoes, cheese, and reserved onion mixture. Transfer to prepared dish and arrange asparagus tips over the top in rows. (At this point, the casserole can be baked immediately or covered and refrigerated overnight.)

    Bake until firm and light golden brown, about 45 minutes. Serve immediately.

    Faith Durand is the author of Not Your Mother's Casseroles (Harvard Common).

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      Sparkling Fruit with Granola Streusel Recipe
      Make brunch a leisurely affair with casseroles you can assemble the night before and bake the next day—after sleeping in.
      granola streusel
      Photo: Jeremy Liebman

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      Serves 8

      This dish needs only a little wine, leaving plenty in the bottle for cocktails. If you prepare the dish the day you're serving, open a sparkler and add mimosas to the menu; if you start it the night before, use a still white wine like a Riesling and make wine spritzers instead.

      Ingredients

      • 3 large pears (about 1¼ pounds), cored and chopped into 1 pieces
      • 1 lemon, zested and juiced
      • 1 cup dried apricots, chopped
      • ⅓ cup crystallized ginger, finely chopped
      • 2 Tbsp. sugar
      • 1 (16-ounce) bag frozen blackberries
      • ½ cup dry sparkling wine, such as Cava or Prosecco
      • 2 cups plain granola
      • ½ cup cashews, chopped
      • 3 Tbsp. unsalted butter, melted
      • 2 Tbsp. dark brown sugar
      • ½ tsp. ground ginger
      • ½ tsp. kosher salt
      • 1 large egg, beaten

      Directions

      Active time: 25 minutes
      Total time: 55 minutes

      Preheat oven to 350°. In a large bowl, stir together pears, lemon zest and juice, apricots, crystallized ginger, and sugar. Fold in blackberries and transfer to a 9" x 13" baking dish or 6 to 8 single-serving ramekins. Drizzle wine over the top and set aside.

      In a medium bowl, mix together granola, cashews, butter, brown sugar, ground ginger, salt, and egg. Scatter over fruit mixture. (At this point, the dish can be baked immediately or covered and refrigerated overnight.)

      Bake until granola is golden brown and juices are bubbling, about 30 minutes. Let cool 10 minutes, then serve warm or at room temperature.

      Faith Durand is the author of Not Your Mother's Casseroles (Harvard Common).

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        Raspberry and Goat Cheese Breakfast Strata Recipe
        Make brunch a leisurely affair with casseroles you can assemble the night before and bake the next day—after sleeping in.
        morning glory
        Photo: Jeremy Liebman

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        Serves 8

        Ingredients

        • 1 loaf day-old challah or similar egg bread (about 1 pound), halved lengthwise and cut into ½-thick slices
        • 6 large eggs, divided
        • 1¼ cups whole milk
        • 1 cup heavy cream
        • 4 Tbsp. sugar, divided
        • 1 tsp. vanilla extract
        • ½ tsp. ground nutmeg
        • ¼ tsp. kosher salt
        • 8 ounces goat cheese, softened
        • 4 ounces cream cheese, softened
        • 2 Tbsp. unsalted butter, softened
        • 1 cup raspberry jam or preserves
        • Confectioners' sugar, for dusting

        Directions

        Active time: 20 minutes
        Total time: 70 minutes

        Preheat oven to 325°. Lightly grease a 9" x 13" baking dish with cooking spray. Arrange half the bread in dish, overlapping and wedging pieces to cover the bottom.

        In a large bowl, whisk together 5 eggs, then add milk, cream, 2 Tbsp. sugar, vanilla, nutmeg, and salt and whisk again. Pour half of custard over bread in dish, letting it soak in thoroughly. Set remaining custard aside.

        To make filling, use a handheld or stand mixer to beat together goat cheese, cream cheese, butter, remaining egg, and remaining 2 Tbsp. sugar in a large bowl until soft and fluffy, about 1 minute. Drop half of filling over bread in large spoonfuls, gently spreading it out with the back of the spoon. Repeat process with half of jam. Arrange remaining bread in a layer, then repeat process with custard, goat cheese filling, and jam. Swirl a butter knife through the top layers of cheese and jam to create a decorative design. (At this point, the strata can be baked immediately or covered and refrigerated overnight.)

        Bake for about 50 minutes, or until the strata is puffed, firmly set, and golden brown. Set aside to cool 10 minutes, then dust with confectioners' sugar, cut into squares, and serve.

        Faith Durand is the author of Not Your Mother's Casseroles (Harvard Common).

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          Baked Lemon and Vanilla Oatmeal with Strawberries Recipe
          Make brunch a leisurely affair with casseroles you can assemble the night before and bake the next day—after sleeping in.
          baked lemon and vanilla oatmeal
          Photo: Jeremy Liebman

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          Serves 8

          Ingredients

          • 5 cups whole milk
          • ⅓ cup plus 2 Tbsp. sugar, divided
          • 2 tsp. vanilla extract
          • 1 tsp. kosher salt
          • 1 tsp. lemon zest
          • ½ tsp. ground nutmeg
          • 4 cups old-fashioned rolled oats
          • 1 pound strawberries, sliced
          • ½ cup packed fresh mint leaves, thinly sliced
          • 1 tsp. balsamic vinegar

          Directions

          Active time: 15 minutes
          Total time: 45 minutes

          Preheat oven to 350°. Lightly grease a 9" x 13" baking dish with cooking spray; set aside. In a large bowl, whisk together milk, ⅓ cup sugar, vanilla, salt, lemon zest, and nutmeg. Add oats and stir to combine. Transfer to prepared dish and spread out evenly. (At this point, the oatmeal can be baked immediately or covered and refrigerated overnight.)

          Bake, stirring halfway through, until mixture is thick and oats are tender, about 30 minutes. Set aside 5 minutes to let cool and thicken.

          Meanwhile, make strawberry topping: In a medium bowl, toss together berries, mint, remaining 2 Tbsp. sugar, and vinegar; set aside 15 minutes. To serve, spoon oatmeal into bowls and add strawberry topping.

          Faith Durand is the author of Not Your Mother's Casseroles (Harvard Common).

          More Quick and Delicious Breakfast Recipes

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            Egg, Sausage and Pepper Breakfast Enchiladas Recipe
            Make brunch a leisurely affair with casseroles you can assemble the night before and bake the next day—after sleeping in.
            egg sausage enchilada
            Photo: Jeremy Liebman

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            Serves 8

            To make a vegetarian version, omit the chorizo sausage and cook the peppers and onion in a drizzle of olive oil, then fold into the egg mixture a 15-ounce can of rinsed and drained black beans.

            Ingredients

            • 1 pound fresh chorizo sausage, casings removed and meat crumbled
            • 1 red bell pepper, cored and diced
            • 1 yellow bell pepper, cored and diced
            • 1 small yellow onion, diced
            • 1 jalapeño pepper, diced (optional)
            • 6 large eggs
            • 1 tsp. kosher salt
            • ¼ tsp. ground black pepper
            • 1½ cups shredded pepper Jack cheese, divided
            • 8 (9) flour tortillas
            • 1 cup whole milk
            • 2 tsp. cornstarch
            • 1 tsp. ground cumin
            • Salsa, for serving
            • Sour cream, for serving

            Directions

            Active time: 35 minutes
            Total time: 1 hour

            Preheat oven to 375°. Lightly grease a 9" x 13" baking dish with cooking spray; set aside. Brown chorizo in a large skillet over medium-high heat until cooked through, about 10 minutes. Add red and yellow bell peppers, onion, and jalapeño pepper (if using) and cook 6 to 8 minutes, or until onion is soft and translucent. Remove from heat and let cool briefly.

            In a large bowl, whisk together eggs, salt, and pepper; stir in 1 cup cheese and chorizo mixture.

            Lay a tortilla flat on a large plate. Spoon ½ to ⅔ cup of the egg and sausage mixture in a line down the center of tortilla. Roll up tortilla tightly and place seam side down in baking dish, nestled against the short side of dish. Repeat with remaining tortillas and filling.

            To make sauce: In a medium bowl, whisk together milk, cornstarch, and cumin. Stir in remaining ½ cup cheese and pour over enchiladas. (At this point, the casserole can be baked immediately or covered and refrigerated overnight.)

            Bake 35 to 40 minutes, or until eggs are cooked and enchiladas are deep golden brown. Serve immediately with salsa and sour cream.

            Faith Durand is the author of Not Your Mother's Casseroles (Harvard Common).

            More Quick and Delicious Breakfast Recipes

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