Brunch Menu to Make Ahead for Spring

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Are you looking for a brunch menu to make ahead for spring holiday events? We are actually having our Easter brunch on Saturday. Our kids have to fly back home on Sunday and we want to really enjoy the day.

These brunch recipes were specifically chosen because you can make most of them ahead of time! Spring is a time of awakening and this menu also has some fresh and reviving flavors.

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Brunch Menu to Make Ahead for Spring

Entertaining is so much easier when you are organized and plan ahead. This outline can be revised based on your schedule and menu.

  • Monday
    • Create Grocery List & Grocery Shop
  • Tuesday
    • Deep Clean House
  • Wednesday
    • Make Muffins and Freeze
    • Boil Eggs – refrigerate
    • Set Table
  • Thursday
    • Take roast out of freezer
    • Cook Bacon (lightly done) – refrigerater
  • Friday
    • Prep Deviled Eggs
    • Season Roast annd put back in refrigerator
    • Take Shrimp & Muffins out of freezer – put in refrigerator
    • Put together Egg Bake – refrigerator
    • Purchase Flowers & Fresh Berries
    • Spot Clean Bathrooms, Kitchen Floor, Counters, Stove Top & Skin
  • Saturday
    • Set-up Mimosa & Coffee Bar
    • Rinse Fresh Berries
    • Take shrimp, muffins, roast and bacon out of the refrigerator
    • Arrange Shrimp Cocktails, Deviled Eggs, Berrries, and Muffins on serving dishes
  • 45 Minutes before serving
    • Put roast on the grill
    • Take egg bake out of the refrigerator and put into the oven
    • put bacon in a foil pack and add to the oven the last 15 minutes
  • Serve
    • Enjoy!

There is a series about Ease of Entertaining on this blog. You can start with Part 1 HERE

Blue Flourish
egg casserole sliced on a plate
Print Recipe
5 from 1 vote

Egg & New Potato Bake

egg and potato casserole
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Keyword: brunch, easter brunch, egg and potato casserole, egg casserole, sunday brunch

Ingredients

  • 1 pound new potatoes, diced into small cubes
  • 1 cup shredded cheddar cheese
  • 1 cup shredded gruyere cheese
  • 8 eggs
  • 1/4 cup cream
  • 3/4 cup sour cream
  • 1 tbsp dijon mustard
  • 1 tbsp fresh thyme, minced
  • 2 tbsp fresh chives, minced
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  • Preheat oven to 350°
  • Spray a 9 x 12 casserole dish with cooking spray
  • Spread potatoes evenly on the bottom of the casserole dish and then cover evenly with the cheeses
  • Whisk the eggs together in a large mixing bowl, and to that add the cream, sour cream, mustard, and spices. Mix together well.
  • Pour egg mixture over the potatoes and cheese
  • Bake for 45 minutes until nicely browned and set in the middle

Notes

You can also add bacon, sausage, or ham to this recipe. You can also add onions, and/or peppers. It’s the perfect base for any type of egg casserole you want to build.
sink filled iwth flowers for easter brunch

“The Day that the Lord created Hope was probably the same day that he created Spring”

– Bernard Williams

More Brunch Recipes

My friend Michele from Vintage Design Homes has three different deviled egg recipes and they all sound amazing. She also shares how to make the perfect hard-boiled egg and also the cutest way to serve deviled eggs. You can find her post HERE

Photo: Vintage Home Designs

Rosemary at My Home and Travels shares her crockpot ham recipe. You can find it HERE

Photo: My Home and Travels

Things You Need to Serve a Brunch

Easter Flowers for brunch

Entertaining is supposed to be a joyful experience for both you and your guests. The more you can do ahead of time, the easier your day will be.

Peace,

Another Easter Brunch Menu HERE

pinterest graphic with overlay that says "brunch menu to make ahead"

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4 Comments

  1. Wow! Your brunch sounds amazing. I love how to scheduled your week so that you were well organized. Happy Spring. My friend.

    1. I actually have it all mapped out on a paper calendar. It’s the only way that I can stay organized and not forget something.

  2. 5 stars
    Lynn,

    I love your Easter table, and the flowers and of course the brunch menu too! Thank you for sharing.

    1. Thank you, Elizabeth! You are so sweet! I’m excited to be hosting Easter this year.

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