Easy Brunch Ideas

I love entertaining, but I’m not a morning person. If I’m having a crowd over for brunch, you best believe I’m doing most of the prep the evening before, because I am not waking up at the crack of dawn to get it all done.

I also want to spend time with my guests so doing pancakes or waffles made-to-order just isn’t happening.

Here’s an easy menu for a beautiful spread that is easy to prepare in advance so you can sleep in and enjoy a lazy brunch with your guests:

Pork Sage Breakfast Meatballs.

The Defined Dish’s Pork Sage Breakfast Meatballs are packed full of flavor and are an interesting take on the typical sausage link or patty. Super flavorful, and no added sugar! I made a double batch and not a single meatball was left.

Sous Vide Egg Bites. Florentine (Swiss with Spinach) and Bacon Gouda.

A few different flavors of my Sous Vide Egg Bites give your guests options. These and the meatballs are great for anyone with a low-carb or Keto diet.

Petite Chocolate Chunk Scones

My new Mini Chocolate Chip Scone recipe lends a little something sweet (but not overly so). It’s common to have something sweet and indulgent at brunch—as well as something carb-y. I’ve never been a huge fan of coffee cake, and unless you do pancakes or waffles made-to-order they get cold and even worse—soggy. These scones hit the spot because they aren’t overly sweet but get you a major chocolate fix. Easily made gluten-free, and a small enough size that they don’t come with a guilt trip.

Eating Bird Food’s Chia pudding cups are a great plant-based option for protein. Dress ‘em up with a little colorful in-season fruit or fruit puree (I stuck some fresh mango in a food processor to top mine with —and a fresh mint leaf for garnish), or opt for a chocolate version for something a little more decadent. These are perfect for vegetarian or vegan guests to get a protein fix. For the most convenient (and most visually appealing) presentation, plate them in small dishes. Make sure to identify your dishes with these convenient dry-erase ceramic labels.

Inspired by @ainttooproudtomeg try a Build-Your-Own Toast Board. Options are great, but to avoid over-load, think of a few toast options you want your guests to be able to create. I’m doing a cream cheese and lox option, an avocado toast with egg option, and a fruit & nut butter option. I ended up deciding to put sweet items on one board and savory on another to avoid overwhelm. I’ve filled the savory board with: toasted sourdough slices, whipped cream cheese, smoked Sockeye Salmon, red onion, capers, avocado spread, sliced cucumber, halved jammy eggs, halved cherry tomatoes, feta, microgreens, and Trader Joe’s Everything But the Bagel seasoning.

The sweet board includes Justin’s Maple Almond Butter, Sliced Strawberries and Banana, Honey, Bee Pollen, Dang Toasted Coconut Chips, Cacao Nibs, Justin’s Chocolate Hazelnut Spread & Walnuts. Meg also suggests using Good Foods Avocado Mash on your board so everyone can have their own container without it getting gross and brown from sitting out. (Plus there is no nonsense in the ingredients which are simply avocado, salt, pepper, and lemon juice).

A good friend of ours needs Gluten-Free, so I made sure to have GF bread on-hand. He said the Canyon Bakehouse Gluten Free bread I got him is one of the best he’s ever tried.

The topping that got the most buzz? The Jammy Egg! Wanna know how to make them? Bring water to a boil. Lower eggs (gently) into boiling water with a slotted spoon. Allow to cook exactly 7.5 minutes before removing to an ice bath for 2-3 minutes then peeling and slicing in half. Boom. Easy.

Another easy hack? Cook your bacon in the oven. If you haven’t done this before it is life-changing because you can cook a large batch at once without wasting precious time at the stove top. Even better, no painful grease splatters AND the bacon stays relatively flat making it perfect for topping toast. Simply preheat your oven to 400F and arrange bacon in a single layer (no edges touching!) on a bacon sheet. Cook 15-20 minutes depending on thickness of bacon and desired crispiness. Use tongs or a fork to carefully remove to a paper towel to cool before serving.

Try my spin on a DIY mimosa bar. Make it a little more fun by freezing various fruit juices in large cubes. Have guests select their fave (or mixture of faves) and pour champagne or prosecco over them. Try Orange, Strawberry, Peach, Watermelon—the sky’s the limit!! You could easily make this non-aloholic with sparkling apple or grape juice or even just sparkling water poured over the top! Pop a colorful paper straw in, and it’s a party! (Keep in mind that it takes a bit for the cubes to start melting so your first several sips will be very booze-forward. If it’s too boozy, try mixing a little un-frozen juice in to start!)

This tasting-party style event makes it easy for your guests to try lots of things without getting stuffed to the gills. They can try a few things, they can try everything—-or they can stick to the items that cater to their current diet (there are plenty of options for people that are GF, vegan/vegetarian, paleo, or keto—-and everything is clean).

I think one of the keys to being an exceptional host is to consider guests’ dietary preferences/restrictions to ensure everyone has options. It shows that you are thoughtful, considerate, and you care that everyone you invite has something to enjoy. Although many people with specific dietary restrictions are used to bringing something for themselves, it’s wonderful for them to know that if they come to your party, you’ll have something for them.

What are your favorite recipes that feed a crowd easily for brunch?

Let me know if you try one of these recipes or throw a brunch using any of them in the comments! Please be candid and tell me what did or didn’t work for you!