In my mind, brunch is synonymous with luxurious and upscale living. I often make brunch for us on Saturday mornings, but I’ve never served it when entertaining. I decided to recreate the feel of a country club style brunch on Mother’s Day with a pretty buffet and a menu that was different than what I usually serve. Here’s how I did it!
- Cheesy Breakfast Casserole (I doubled the recipe and used ham and bacon instead of sausage)
- Pigs in a Blanket: The Trusty Farmer Breakfast Sausage Links wrapped in Puff Pastry Dough
- Cinnamon Monkey Bread (from the bakery at Lowes Foods – delicious and a great time-saver!)
- Deconstructed Fruit Salad with Honey-Yogurt Dressing
- Coffee, Orange Juice and Apple Juice
Because I was serving this on a Sunday, I needed a menu that I could prepare ahead of time and that would be ready less than an hour after arriving home from church. I spread my prep over the weekend which resulted in relatively light work loads each day.
Two Days Before:
- finalized menu & picked up last minute items
- chopped peppers for casserole
- cooked bacon for casserole
- cooked sausage for pigs in a blanket
- cut up cantaloupe
- took monkey bread out of the freezer to thaw
The Day Before:
- set the table
- set up the buffet with decor and serving pieces
- assembled casserole so it was ready to go in the oven
- baked pigs in a blanket (tip: make sure they cool completely before refrigerating, then bring to room temperature before reheating in the oven. I left mine out for an hour before reheating at 350, loosely wrapped in foil, for about 15 minutes. This method keeps them from becoming soggy when you reheat them!)
- made fruit dip
The Day Of:
- allowed casserole and pigs in a blanket to come to room temperature before baking/reheating
- baked casserole
- during the last 20 minutes of the casserole’s baking time, heated monkey bread and pigs in a blanket in the oven
- sliced strawberries and oranges
- assembled fruit tray
- made coffee
- poured juices into pitchers – this can be done earlier if you have room to store the pitchers in your fridge
- poured cream into creamer (that’s what it’s called, right? a creamer?)
I was so pleased with how everything turned out! I wasn’t exhausted and was able to really enjoy the morning! Here are the things I recommend when hosting brunch:
- Don’t let your menu get too large. I had four entrees to prepare, which was very manageable.
- Don’t feel like you have to make everything from scratch! The cinnamon monkey bread from Lowes Foods was delicious! It came in an oven safe container, so I heated the bread in the oven and served it on a pretty cake pedestal. Nobody knew it wasn’t homemade! 🙂
- Put some thought into your tablescape and buffet setup. It makes a big impact when there are layers and textures on the tables. I used a mixture of my basic entertaining favorites: chargers, mix and match white plates, basic linen napkins and decor from my household stash! If you need inspiration for a lovely seasonal tablescape, check out this post from Wayfair. It’s loaded with so many great tips and ideas (and features a previous tablescape from yours truly!).
- Do as much ahead of time as possible. The only prep dishes I dirtied on Sunday were a cutting board, a few knives, a cookie sheet and a cake pan. I snapped a quick picture of my kitchen right before we sat down to eat – cleaning up afterwards was a breeze!
Who’s hungry for brunch? 🙂