10 Make Ahead Vegetarian Brunch Recipes - Real Food Whole Life

10 Make Ahead Vegetarian Brunch Recipes

April 9, 2019 (Updated on July 8, 2021)

egg bake, banana bread, poppy seed muffins, and egg nests with pink background and black text

Looking for simple, healthy brunch ideas? These recipes are easy to make-ahead so you can enjoy time with your guests the day-of. They’re all vegetarian, gluten free and dairy free – perfect to bring to a potluck or for feeding a crowd!

egg bake, banana bread, poppy seed muffins, and egg nests with pink background and black text

save time & prep a few recipes ahead

Brunch can be the perfect way to entertain, as it’s often more relaxed, laid-back, providing a great way to bring people together (minus the stress of a traditional dinner party).

The best way to streamline and simplify brunch even further is to prepare a few recipes ahead of time, so you can spend more time on what matters most – enjoying all the good company and good food together!

Many of these recipes double as excellent make-ahead breakfasts, lunches, or quick snack ideas. Perfect for those busy weeks!

favorite dishes for a relaxed brunch

I like to serve a mix of sweet and savory dishes. Including a few classic breakfast & brunch favorites like one-bowl muffins and hearty egg dishes. Along with a few salads & maybe a snackable dip to round out the menu.

The key is to pick out things that you can prep ahead of time that will keep well in the fridge until you’re ready to serve them. Bonus points if it can be served cold or at room-temperature, or is easy enough to heat up the day-of.

Egg dishes can be one of the things people are most reluctant to try to make ahead. But I’ve got you covered with plenty of tips in the blog posts & recipe cards – including the best methods for reheating them. I also point out which steps you can prep the night before if you’ve got your heart set on fresh-cooking the eggs that morning.

these recipes are…

Plus I’ve included some vegan and paleo options, too! Each recipe has simple adaptations and tips waiting for you, like ingredient swaps and ideas for making these meals kid-friendly.

I hope you’ll make these delicious vegetarian make-ahead brunch recipes soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

This Crunchy Curry Quinoa Salad makes a perfect lunch, dinner side, or vibrant addition to any brunch table.

I love making curry flavored dishes! If you feel the same, you might really like this slow cooker spring veggie coconut curry recipe too.

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Celebrate the freshness of spring with Vibrant Spring Quinoa Salad! Packed with veggies and tossed with a simple homemade lemon-chive dressing, this easy, tasty salad is perfect for brunch, lunch, or as a side.
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A fresh twist on a classic, this Garden Pasta Salad with Homemade Italian Dressing is full of fresh summer veggies and tossed with a tangy, quick vinaigrette. Perfect for summer barbecues, potlucks, or a simple supper at home.

Fan of quick & easy pasta salads? This 5-ingredient mediterranean pasta salad recipe comes together in just 20 minutes. You can serve it as a side or bulk it up for a super-fast dinner option!

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With 5 ingredients and 5 minutes you can whip up a batch of Simple Lemony White Bean Dip in no time. It’s smooth, light, creamy, and makes the perfect party appetizer, or everyday snack.
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5 simple ingredients combine in this easy, crowd-pleasing 5-Ingredient Sweet Potato and Asparagus Egg Bake recipe. It’s vegetarian, gluten- and dairy-free, and just the thing for brunch or a lazy breakfast at home.
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A fun and delicious make-ahead recipe, Sweet Potato Hashbrown Egg Nests are perfect for brunch, breakfast, or a quick snack.

Ingredients: russet potatoes, sweet potatoes, eggs, olive oil and salt

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Bursting with fresh berries and topped with a naturally sweetened crispy topping, Strawberry Raspberry Almond Crisp is a homey, satisfying dessert that’s simple to prepare.
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This is one of my favorite summer desserts! This mixed berry crisp can be prepared easily using fresh or frozen berries, depending on what you have on hand. The juicy triple berry filling pairs perfectly with the maple oat crisp! This recipe is gluten-free, vegan, and so delicious.

Ingredients: blueberries, raspberries, blackberries, lemon juice, maple syrup, rolled oats, oat flour, pecans, cinnamon and salt

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Light, fresh, and bursting with flavor, One-Bowl Lemon Poppy Seed Muffins are easy to make and completely delicious! Naturally sweetened, gluten-free, and dairy-free, too.

Make sure this recipe is on your to-bake list too! These one-bowl apple cornmeal muffins are just the thing to make on busy weeks.

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Made with simple ingredients and mixed in one bowl (for minimal clean-up!), this chocolate chip banana bread is gluten free and uses oat flour. The result? Fluffy and perfectly moist one-bowl banana bread!

Love banana bread? These Blender Maple Banana Flourless Muffins are another reader favorite.

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Image of Sweet Potato Hashbrown Egg Nests
5 from 1 vote

10 Make Ahead Vegetarian Brunch Recipes, plus Sweet Potato Egg Nests

Yield 12 egg nests
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins

A fun and delicious make-ahead recipe, Sweet Potato Hashbrown Egg Nests are great for breakfast or a quick snack. Plus 10 more make-ahead vegetarian brunch recipe ideas, perfect for your next gathering or potluck!

Equipment

Ingredients

  • 2 medium russet potatoes scrubbed clean
  • 2 medium sweet potatoes scrubbed clean
  • 3 tablespoons olive oil plus more for greasing the muffin tin
  • ¼ teaspoon kosher salt plus more for sprinkling
  • 12 large eggs

Instructions

  • Preheat the oven to 400 degrees.
  • Bake the russet and sweet potatoes until they’re cooked through but not quite tender, about 20 minutes. The goal is just to pre-bake them a bit, so they should still be pretty firm.
  • Let the potatoes cool enough to handle, then peel and grate, using the largest grating size.
  • In a large bowl, toss the grated potatoes, olive oil, and salt.
  • Grease the muffin tin with olive oil.
  • Add the grated potato mixture to a 12-cup muffin pan, 1/3 cup at a time. The mixture will shrink significantly when baked, so it’s okay if there’s a lot of mixture in each cup. If you end up with extra potato mixture, feel free to use it to make additional egg cups.
  • Use your fingers to lightly press the center of each cup so the potatoes spill over the top a bit.
  • Increase the oven temperature to 425 degrees, then bake until the potatoes are golden brown, about 20-25 minutes. Keep on eye on them so the ends of the potato shreds don’t burn.
  • Remove from the oven, let the nests cool a bit, then crack one egg into each cup and sprinkle with additional kosher salt to taste.
  • Return to the oven and bake for 10-15 minutes, depending on how cooked you like your eggs. Let cool slightly, then serve immediately.

Notes

Adapted from Hashbrown Egg Nests in The Pioneer Woman Cooks: A Year of Holidays
If you’re making these ahead of time, prepare the recipe through step seven. When ready to serve, add the eggs and proceed with the recipe.
The egg nests can also be fully made ahead of time and gently reheated in a 350F oven or on the stovetop.
Nutrition disclaimer
did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

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