Keep it Simple Sunday Brunch Recipes

Sunday brunch is a superb way to get friends and family together with restricted expenditure and prep time. Especially nice for your hostess is a brunch at which the principal dishes are ready the evening before. So invite over a dozen of your closest buddies and join the celebration.

Night Before Caramel Rolls

Prep time: 20 minutes

Cooking time: 20 minutes

Serves about 12

(recipe makes 2 loaves)

Caramel Roll Ingredients:

2 rolls frozen bread dough

1/2 cup melted butter

1 cup brown sugar

1 package vanilla pudding

2 T. milk

Directions: The evening before, choose two rolls frozen bread dough from the freezer and thaw for approximately 2 hours. Subsequently invisibly into bite sized bits into a well greased 9 x 13 pan. Set the pan in the sink with a few trays full of (suspended ) ice cubes. Bread dough increases because the temp rises through the evening.


In the early hours, combine remaining ingredients and pour over the bread . Bake in 350 degrees for 20 minutes.

Night Before Special Eggs

Prep Time: 20 minutes

Cooking time: 40-60 minutes

Serves about 12

Particular Eggs Ingredients:

24 eggs scrambled (no milk)

1 1/2 cup sharp cheddar cheese, grated

1 can cream of mushroom soup, undiluted

1 soup is full of cooking sherry (or white grape juice)

2 (4 ounce ) Cans of chopped mushrooms, drained

Directions: The evening before. . .grease a 9 x 13 pan. Blend soup, sherry (or juice) and mushrooms. Layer ingredients in the 9 x 13 in the following sequence: 1/2 of those eggs, 1/2 Shrimp mix, 1/2 cheese, remaining mushroom mixture, remaining eggs, then top with remaining cheese. Refrigerate overnight. The afternoon of the function. . .bake at 350 for 40 to 60 minutes until eggs are set and browned on top.

Potato and Onion Casserole

Prep Time: 10 minutes

Cook time: 1 hour

Serves about 12


Potato and Onion Casserole Ingredients:

Two (2 pounds.) Bundles of frozen cubed potatoes

3 red or Vidalia onions

10 t. vegetable oil

Salt and pepper to taste

Directions: Chop onions the night ahead. The morning after, grease two 9 x 13 pans with 4 t. of vegetable oil (two t. per pan). Twist 1/3 potatoes, 1/2 onions, a few salt/pepper, 1 t. oil, then replicate. Top with the previous 1/3 of berries, salt/pepper to taste and garnish with final 1t. of oil. Bake covered at 350 degrees for 1 hour. (find for last 10 minutes) For more information click Top Brunch Spots.


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