I'm hosting Mother's Day this year - about 9 adults and 3 kids. I have
recipes for a make ahead blueberry french toast and a make ahead 'denver
breakfast bake'. Since I've already hosted a brunch with the same people
where i served these dishes, i was hoping you may have recipes for other
make ahead type of breakfast dishes. TIA!
Teri

In article >,
"Teri" > wrote:

> I'm hosting Mother's Day this year - about 9 adults and 3 kids. I have
> recipes for a make ahead blueberry french toast and a make ahead 'denver
> breakfast bake'. Since I've already hosted a brunch with the same people
> where i served these dishes, i was hoping you may have recipes for other
> make ahead type of breakfast dishes. TIA!
> Teri

JAT: I read 'brunch' to include breakfast- and lunch-type dishes both
-- what else is on the menu? My spinach crepe torte is a nice luncheon
entree or a side for a more substantial meal. I've posted it lots
before - this reading is from the recfoodcooking.org/cook-in page:
Assemble them (one or two - your call) to the point of pouring on the
sauce, cover and refrigerate. Have the sauce made and refrigerated;
stir it up, pour or smear it over the stack and heat in an oven - I'd
probably do 375 for about 20 minutes. It's really yummy.

Gateau de Crepes aux Epinards
Recipe By: Barb Schaller
Serving Size: 6-8

Crepes:
2 eggs
2 egg yolks
1 1/4 cups milk
1 cup flour
1/2 teaspoon salt
2 tablespoons clarified butter (I do)

Filling:
2 pkg. frozen chopped spinach (10 oz. each)
1 tablespoon butter
1 tablespoon flour
3 tablespoons half and half (combination of leftover evap. milk and skim)
1 teaspoon sugar (forgot to use it; didn't miss it a bit)
dash nutmeg (tiny bit of Penzey's; I could taste it)
Salt and pepper to taste

To Finish:
1 cup Mornay sauce
1/4 cup grated Swiss cheese

To prepare crepes: Beat eggs and egg yolks with milk, using a whisk or
fork. Add flour and salt, beat until smooth. Batter should be the
consistency of heavy cream. Add butter; let stand 30 minutes. Using
about 1/4 cup batter, bake crepes (thin pancakes) in a hot heavy skillet
or a crepe pan, turning once. Set aside or freeze for future use. Makes
about 15 six-inch crepes.

To prepare filling: cook the spinach according to package directions and
drain thoroughly. Melt butter, add flour and stir. Add half and half,
cook and stir until smooth (essentially, a thick white sauce). Stir in
well-drained spinach, sugar, nutmeg, salt and pepper. Stack the crepes
in a buttered pie plate, spreading about 1/3 cup of spinach mixture
between each (will use about 5-7 crepes).

Cover with Mornay sauce (a glorified white sauce--add some grated cheese
to 1 cup medium white sauce) and sprinkle with grated Swiss cheese.
Bake at 400F for about 10-15 minutes. Makes 6-8 servings.
--
-Barb
<http://jamlady.eboard.com> Updated 5/10/06 - Patio construction
and other notes.
"If it's not worth doing to excess, it's not worth doing at all."

"Teri" > schreef in bericht
...
> I'm hosting Mother's Day this year - about 9 adults and 3 kids. I have
> recipes for a make ahead blueberry french toast and a make ahead 'denver
> breakfast bake'. Since I've already hosted a brunch with the same people
> where i served these dishes, i was hoping you may have recipes for other
> make ahead type of breakfast dishes. TIA!
> Teri
>
I love fruit salad for breakfast. I woudln't make it more than a couple of
hours ahead, though. But I've ehard pouring some stock syrup over it makes
it keep for days.

Stock syrup is equal parts of water and sugar boiled until the sugar has
dissolved. It can be flavored, too, with things such as vanilla. You might
also add mint, but I wouldn't boil the mint.

Also, if the breakfast is taking place at your own home or you don't have to
travel a long ways,. you could make things like pancake batter of waffle
dough ahead. My guests seem to enjoy baking their own waffles in the waffle
iron. Because that implies walking back and forth, mingling gets easier,
too.

A salad of fresh spinach leaves, sunblushed tomatoes and thinly sliced
omelet is good, too. Dressing: a vinaigrette, with or without mustard. Or
yoghurt + mustard.

Teri wrote:
> I'm hosting Mother's Day this year - about 9 adults and 3 kids. I have
> recipes for a make ahead blueberry french toast and a make ahead 'denver
> breakfast bake'. Since I've already hosted a brunch with the same people
> where i served these dishes, i was hoping you may have recipes for other
> make ahead type of breakfast dishes. TIA!
> Teri
>
>


You can mix this up a day or two before and bake fresh Sunday morning:


Refrigerator Muffins
(from a recipe card that came tucked in a utility bill 15+ years ago)

5 cups whole wheat flour
1 1/2 cups raw wheat bran or 100% bran cereal
2 tsp. baking soda
2 tsp. salt
2 cups brown sugar (I like dark brown)
4 eggs, beaten
1 cup salad oil
1 quart buttermilk

Combine dry ingredients in mixing bowl. Add eggs, oil, and buttermilk
and mix until blended. May be stored in covered container in
refrigerator for as long as 4 weeks. Bake as needed in lightly greased
muffin cups filled two-thirds full. Bake in 400°F oven for 20 minutes.
Makes 3 1/2 dozen.

Quiche can be mde the night before, and then served at room temp.

Otherwise, there's lots of recipe around for an egg strata, which is
layered in a casserole dish with bread, eggs, cheese, the night before
and baked in the morning.

Muffins or breads (banana bread with cream cheese!) are easy to make
ahead as well. Serve them alongside a nice big fruit salad, fresh
yogurt, granola, toasted coconut, and nuts. put out parfait glasses and
let people layer their own. Fun for the kids.