Hosting A Casual, Make-Ahead Brunch
Having friends and family over for brunch is a great way to host an impressive get-together without all the stress of preparing and serving a complete dinner.
Easy Ideas For Hosting A Casual Brunch
With our easy menu, you can get nearly everything ready the night before and let your guests put their own finishing touches on a variety of delicious toasted bagels and English muffins from Cobblestone Bread Co.
Our brunch menu includes three key elements:
- A Build-Your-Own Bagel Buffet
- DIY Fruit Pizzas on Toasted English Muffins
- A Make-Ahead English Muffin Breakfast Strata
Choosing CBC's bagels and English muffins makes planning a great-looking spread for your guests really easy. All five varieties are readily available in the fresh bread section of your local supermarket and for convenience, they come pre-sliced.
Cobblestone Bread Co.'s current breakfast lineup includes:
- Original Bagels
- 100% Whole Wheat Bagels
- Cinnamon-Raisin Bagels
- Original English Muffins
- Wheat English Muffins
Planning Your Brunch
You'll want to offer a variety of bagel and English muffin flavors, and if you plan for your brunch to last several hours, figure on a minimum of one bagel and one English muffin per person.
CBC's products toast up light and crispy, and most people will be able to eat more than one, which is great because then your guests get an opportunity to sample each and every one of your fabulous toppings and homemade spreads.
Build-Your-Own Bagel Buffet
With a wide assortment of bagels, flavored spreads and classic toppings, there's something for every taste in this simple yet incredibly satisfying brunch buffet.
- Scrambled Eggs
- Bacon (fully cooked strips)
- Smoked Salmon
- Red Onions
- Baby Spinach
Homemade Bagel Spreads
To make each spread, start with 6 ounces of softened cream cheese. Use either regular or reduced fat (Neufchâtel), but we don't recommend fat-free because the flavors don't blend as nicely.
Combine with the added flavoring ingredients and mix until smooth. Transfer to jars or small serving bowls and refrigerate for at least 4 hours prior to serving to allow the flavors to develop.
Sun-Dried Tomato and Chive
- 6 ounces cream cheese
- 2 tablespoons sun-dried tomatoes, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 6 ounces cream cheese
- Juice and zest of 1 lemon
- 2 tablespoons fresh dill, finely chopped
- 6 ounces cream cheese
- 2 tablespoons apple butter (store bought or homemade)
- 1/2 teaspoon cinnamon
Putting It All Together
Prep all of your cold bagel toppings in advance and arrange them on a platter. Cover loosely with plastic wrap and refrigerate until about 20 minutes before you're ready to serve.
If you're using apple slices, toss them in a little bit of freshly squeezed lemon juice to prevent them from turning brown.
Whisk the eggs and cream for the scrambled eggs together in a large bowl and refrigerate the mixture until your guests have arrived.
Take the cream cheese spreads out of the refrigerator an hour in advance so they'll be easy to spread.
Preheat the oven to 200°F about 30 minutes before serving. Wrap the bacon in foil and put it in to warm.
Start toasting the bagels in batches about 15 minutes before serving. We recommend you toast them lightly - just enough to crisp the outside without browning.
Scrambled eggs only take a few minutes, so plan to cook them at the last minute.
DIY Fruit "Pizzas" On Toasted English Muffins
These tasty, do-it-yourself fruit "pizzas" make a healthy alternative to store-bought pastries as well as a nice contrast to the savory elements of your brunch menu. They're made with CBC's Original English Muffins, lightly-toasted and topped with a sweet lemon spread and a variety of fresh seasonal fruit.
- Kiwi Fruit
Sweet Lemon Spread
To make the spread, combine the cream cheese, lemon zest and yogurt and mix until smooth. Transfer to a jar or small serving bowl and refrigerate for at least 4 hours prior to serving to allow the flavors to develop.
- 6 ounces cream cheese, softened
- 2 teaspoons lemon zest
- 4 ounces Greek lemon yogurt
Putting It All Together
Prep all of your fruits in advance and arrange them on a serving platter. Cover loosely with plastic wrap and refrigerate until it's time to serve.
If you're using peaches, toss them in a little bit of freshly squeezed lemon juice to prevent them from turning brown.
Take your sweet lemon spread out of the refrigerator about 30 minutes in advance for easier spreading.
Toast your CBC English muffins on a medium setting and watch them carefully. You want them crisp all the way through but not browned.
Make-Ahead Bacon & Leek Breakfast Strata
This easy, make-ahead egg dish is a nice extra to serve at your brunch, particularly if you're planning on a larger crowd or have guests with hearty appetites.
- 6 Cobblestone Bread Co. Wheat English Muffins (1 pkg)
- 2 medium leeks (about 1 lb), white and light green parts only
- 1/4 lb thick cut bacon
- 1/2 cup onion, chopped
- 8 large eggs
- 1-2/3 cups milk
- 3/4 teaspoon salt
- Freshly ground black pepper
- 6 ounces Gruyère cheese, coarsely grated
Preheat the oven to 350°F and thoroughly grease a 9 x 9-inch baking dish.
Separate the CBC English muffin halves, then cut them into 3/4-inch cubes. Arrange the cubes in a single layer on a baking sheet and bake until very lightly toasted, 10 to 12 minutes. Remove from the oven and set aside.
Cut the leeks in half lengthwise, separate the layers and rinse thoroughly to remove any dirt that's trapped between them. Pat dry, then slice crosswise into 1/4-inch thick pieces.
Cut the bacon into 1/4-inch pieces and begin frying in a large skillet over medium heat. As soon as the bacon begins to render some of its fat, add the onion and continue cooking, stirring frequently, until the onion is soft and translucent, about 3 minutes.
If necessary, drain all but 1 tablespoon of the bacon fat from the pan, then add the leeks and sauté the mixture until they soften, 3 to 5 minutes. Remove from the heat and allow to cool.
Whisk the eggs and milk together in a large bowl. Add the salt and a few grinds of black pepper, whisk again and set aside.
To assemble the strata, layer half of the English muffin cubes in the bottom of the prepared baking dish. Scatter half of the bacon-leek mixture on top, then cover with 1/2 of the grated Gruyère. Repeat the process with the remaining ingredients, then carefully pour the egg mixture evenly over the entire dish.
Cover tightly and refrigerate for at least 4 hours, preferably overnight.
To bake, position a rack in the middle of the oven and preheat oven to 325°F. Uncover the strata and bake until puffed and golden and the edges begin to pull away from the sides of the dish, 45 to 55 minutes.
Allow to cool for about 5 minutes before serving.
Makes 6 to 8 servings.
What To Drink
Every good party needs a nice selection of beverages and brunch is no exception. You'll want to offer conventional breakfast-time options like freshly brewed coffee, tea, orange juice, tomato juice and milk, but we have some suggestions for something a little more spirited as well. After all, what's brunch without a mimosa? We even have some ideas for craft beers to enjoy alongside your brunch!
- Blood Orange Mimosas
- Classic Bloody Marys
- Stone Smoked Porter
- Lost Coast Tangerine Wheat
That's everything you need to host a fabulous brunch your friends will love without toiling all morning in the kitchen. Relax, grab a drink and enjoy your company - all that's left to do are the dishes!
More Breakfast and Brunch Inspiration
Find more inspiring recipes for breakfast and brunch. Visit Kitchen Daily and check out their:
21 Ways to Make Breakfast Exciting Again!
Compensation for this post was provided by Cobblestone Bread Co. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.