Cooking for a large group can often feel daunting, especially when you’re aiming for a relaxed and enjoyable gathering. Finding the right recipes that are not only delicious but also manageable to prepare in bulk is key to stress-free hosting. If you’re looking for breakfast or brunch options that can easily feed a crowd, while allowing you to actually enjoy the event yourself, you’re in the right place. This guide provides a selection of make-ahead recipes perfect for simplifying your next large group breakfast or brunch.
Crustless Quiche: The Make-Ahead Marvel
Quiche is a fantastic option for feeding a crowd, and going crustless simplifies the process even further, saving you time and effort without sacrificing flavor. This crustless quiche recipe, inspired by America’s Test Kitchen, is designed to be made ahead of time, making it ideal for large gatherings. Its beauty lies in its make-ahead convenience; you can prepare it up to three days in advance and simply reheat before serving.
Ingredients:
- 8 ounces thick-cut bacon, cut crosswise into 1/4-inch pieces
- 2 medium onions, finely chopped (about 2 cups)
- 1 1/2 tablespoons cornstarch
- 1 1/2 cups whole milk
- 8 large eggs, PLUS 1 large yolk
- 1 1/2 cups heavy cream
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon cayenne
- 6 ounces Gruyère cheese, shredded (about 1 1/2 cups)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch rectangular baking pan.
- Cook bacon in a large skillet over medium heat until crisp, about 8-12 minutes. Transfer bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet.
- Add chopped onions to the skillet with the bacon fat and cook over medium heat, stirring frequently, until softened and lightly browned, about 12 minutes. Set onions aside to cool slightly.
- In a large bowl, whisk together cornstarch and 3 tablespoons of milk until smooth. Whisk in the remaining milk, eggs, egg yolk, heavy cream, salt, pepper, nutmeg, and cayenne until well combined.
- Scatter the cooked bacon, sautéed onions, and shredded Gruyère cheese evenly over the bottom of the greased baking pan.
- Gently pour the custard mixture over the filling ingredients. Use a fork to lightly press the fillings into the custard and remove any air bubbles.
- Bake in the preheated oven for 1 1/4 to 1 1/2 hours, or until the top is lightly golden brown and a toothpick inserted into the center comes out clean, and the center registers 170°F (77°C) on an instant-read thermometer.
- Let the quiche cool on a wire rack for at least 2 hours before serving.
- To serve, cut the crustless quiche into squares.
Make-Ahead & Reheating Instructions:
- Make-Ahead: Prepare the quiche up to 3 days in advance. After cooling completely, cover and refrigerate.
- Reheating: Preheat oven to 350°F (175°C). Place the chilled quiche squares on a greased cookie sheet and reheat for approximately 10-15 minutes, or until warmed through.
Creamy Dreamy Grits: Mrs. M’s Waterless Grits Recipe
Grits are a Southern staple that can be elevated into a sophisticated side dish, perfect for a crowd. Mrs. M’s Waterless Grits recipe is particularly convenient as it can be made ahead and reheated easily. This recipe deviates from traditional grits by using less water, resulting in a richer, creamier texture. It’s versatile enough to pair with various main courses, from shrimp to roasted meats, making it a fantastic component of your Food For Large Groups spread.
Ingredients:
- 1 stick unsalted butter
- 1 tablespoon minced garlic
- 1 1/4 cups 5-minute grits
- 3 cups chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon Tony Chachere’s Creole Seasoning
- 3 large whole eggs, beaten (optional, for make-ahead)
Instructions:
- Warm the chicken broth in a microwave or saucepan until near boiling.
- Melt butter in a stockpot over medium heat.
- Add minced garlic to the melted butter and cook, stirring, until fragrant, about 90 seconds. Be careful not to burn the garlic.
- Measure grits into the stockpot and stir to coat them in the butter and garlic mixture.
- Pour the near-boiling chicken broth into the stockpot with the grits, stirring constantly.
- Increase heat to medium-high and continue stirring until the mixture thickens significantly.
- Reduce heat to low, add heavy cream, and stir to combine. Turn off the heat.
- For immediate serving, the grits are ready. For a make-ahead option, stir in the beaten eggs until well distributed.
Make-Ahead & Reheating Instructions:
- Make-Ahead: Grease a large, rimmed cookie sheet(s) and spread the hot grits mixture evenly onto it. Refrigerate until firm.
- Reheating: Preheat oven to 350°F (175°C). Cut the congealed grits into rectangles and place them on a greased cookie sheet. Reheat in the oven for about 10-15 minutes, or until heated through. Rectangular shapes reheat more evenly than squares.
Simple & Savory Roasted Potatoes: Prep-Ahead Perfection
Roasted potatoes are a classic side dish that’s always a crowd-pleaser. This recipe is incredibly simple, requires minimal ingredients, and can be prepped ahead of time, making it another excellent choice for food for large groups. Soaking the potatoes in iced water beforehand helps to remove excess starch, resulting in crispier roasted potatoes.
Ingredients:
- Potatoes, such as Yukon Gold or Russet, washed and cubed into same-sized pieces
- Olive oil
- Fresh rosemary, chopped
- Salt and pepper to taste
Instructions:
- Prep-Ahead (Day Before): After washing and cubing the potatoes, place them in a bowl of iced water and refrigerate overnight. This step is crucial for achieving crispy potatoes.
- When Ready to Cook: Preheat oven to 450°F (230°C). Ensure your oven is not in convection mode for this recipe.
- Drain the potatoes thoroughly and pat them dry with paper towels.
- In a large bowl, toss the potatoes with olive oil, fresh rosemary, salt, and pepper. Ensure potatoes are evenly coated.
- Spread the potatoes in a single layer on a rimmed cookie sheet. Avoid overcrowding for optimal roasting.
- Roast in the preheated oven for 15 minutes, then toss the potatoes and continue to roast for another 15-20 minutes, or until golden brown and crispy, and cooked through.
Make-Ahead & Reheating Instructions:
- Prep-Ahead: Washing and cutting the potatoes and soaking them in ice water can be done the day before. Store soaked potatoes in the refrigerator overnight.
- Reheating: While best served fresh, roasted potatoes can be reheated. Preheat oven to 375°F (190°C) and reheat for 10-15 minutes, or until warmed through and crisp. They may not be as crispy as freshly roasted, but still delicious.
Zesty Fresh Salsa: Brighten Up Your Brunch (Make-Ahead)
A fresh salsa adds a vibrant and refreshing element to your breakfast or brunch spread. It’s a fantastic make-ahead condiment that can be prepared days in advance and stored in the refrigerator. Using glass containers for storage is recommended to maintain the salsa’s fresh taste and prevent any reaction with acidic ingredients. Serve it with tortilla chips or alongside your main dishes to add a zesty kick to your food for large groups menu.
Ingredients:
- Use your favorite fresh salsa recipe. Common ingredients include:
- Ripe tomatoes, diced
- Onion, finely chopped
- Jalapeño or serrano peppers, minced (optional)
- Cilantro, chopped
- Lime juice
- Salt to taste
Instructions:
- Prepare your favorite salsa recipe, ensuring all vegetables are fresh and finely diced.
- Combine all ingredients in a bowl and mix well.
- Adjust seasoning to taste, adding more lime juice or salt as needed.
Make-Ahead & Storage Instructions:
- Make-Ahead: Salsa can be made several days ahead of your event.
- Storage: Store salsa in a glass container in the refrigerator.
- Serving: On the day of your event, pour the salsa into a non-metallic serving dish and serve chilled.
Refreshing Sliced Fruit: Easy & Make-Ahead
Sliced fruit is a simple, healthy, and visually appealing addition to any breakfast or brunch. Choosing the right types of fruit is essential for make-ahead preparation. Fruits like Granny Smith apples, blueberries, oranges, and pears hold up well and don’t get mushy quickly. The orange juice bath is a clever trick to prevent oxidation and keep the fruit looking and tasting fresh. This ensures a colorful and inviting fruit platter as part of your food for large groups offering.
Recommended Fruits (for make-ahead):
- Granny Smith apples
- Blueberries
- Blackberries
- Oranges
- Grapefruit
- Pears
- Slightly under-ripe peaches and plums
Fruits to Avoid (for make-ahead, as they get mushy):
- Strawberries
- Bananas
- Raspberries
- Ripe peaches
Instructions:
- Wash, peel (if necessary), and slice your chosen fruits.
- Place the sliced fruit in a large glass container.
- Cover the fruit completely with orange juice.
Make-Ahead & Serving Instructions:
- Make-Ahead: Prepare the sliced fruit up to 24 hours in advance. Store in glass containers covered in orange juice in the refrigerator.
- Serving: Before serving, strain off the orange juice (you can serve the juice separately as a fruity drink). Arrange the chilled fruit slices on a platter. Serve the strained orange juice chilled on the side for an extra touch.
These make-ahead breakfast and brunch recipes are designed to simplify cooking for large groups, allowing you to serve a delicious and varied menu without spending the entire morning in the kitchen. Enjoy the company of your guests and the satisfaction of a well-prepared, stress-free meal!
