Plan and host a brunch gathering for 6-10 guests, from menu design and prep timeline to table setup and drink service, with recipes that can be made ahead.
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Menu Planning
Choose 1 egg dish as your centerpiece
A frittata or egg casserole serves 8 from a single 9x13 pan and can be assembled the night before. Bake at 350°F for 35-45 minutes. This is far easier than cooking individual omelets for each guest.
Add 1 sweet dish for balance
French toast casserole, a stack of pancakes, or a coffee cake gives guests a sweet option. Baked French toast casserole is assembled the night before — 8 slices of bread, 6 eggs, 1.5 cups milk, soak overnight, bake 45 minutes at 350°F.
Include 2-3 sides and a fruit option
Roasted breakfast potatoes, bacon or sausage, and a fruit salad round out the spread. Prep potatoes the night before — cube 3 pounds, toss with oil and seasoning, and roast at 425°F for 30-35 minutes day-of.
Plan for dietary accommodations
Have at least one gluten-free and one vegetarian-friendly option. A fruit platter and egg dish cover both. For 10 guests, expect 2-3 to have some dietary preference. Ask when you invite, not the day of.
Calculate portions for your guest count
Per guest: 2 eggs worth of egg dish, 1-2 pieces of sweet dish, 0.5 cup of potatoes, 2-3 strips of bacon, and 0.5 cup of fruit. For 10 guests, plan 20 eggs, 3 pounds of potatoes, and 2 pounds of bacon.
Prep-Ahead Tasks (Night Before)
Assemble make-ahead egg and sweet dishes
Layer the frittata or casserole in its baking dish, cover tightly with plastic wrap, and refrigerate. The same goes for French toast casserole. Both need to sit overnight for the bread to absorb the egg mixture fully.
Wash and cut all fruit
Cut melon, pineapple, and strawberries the night before and store in airtight containers. Add blueberries and raspberries the morning of — they bruise easily. A fruit salad for 10 needs about 6 cups of mixed fruit.
Set the table and lay out serving dishes
Set every plate, glass, napkin, and piece of silverware the night before. Label serving dishes with sticky notes so morning assembly takes 5 minutes. Put out serving spoons, tongs, and a cake server.
Prep the coffee and drink station
Fill the coffee maker with water and grounds so you only press start in the morning. Set out mugs, cream, sugar, and a tea selection. For 10 guests, brew at least 12 cups of coffee — most people have 1-2 cups.
Morning-Of Cooking Timeline
Start the oven and put in casseroles 90 minutes before guests arrive
Preheat to 350°F. Pull chilled casseroles from the fridge and place directly in the oven — they need 45-55 minutes from cold. Start coffee at the same time. This gives you 30-40 minutes to cook sides and get dressed.
Cook bacon or sausage on the stovetop
Bake bacon on a sheet pan at 400°F for 18-20 minutes for the easiest batch method — it cooks flat and evenly. One sheet pan holds 12-15 slices. Cook sausage links in a skillet over medium heat for 10-12 minutes, turning every 3 minutes.
Roast or sauté breakfast potatoes
Spread pre-cut potatoes on a sheet pan and roast at 425°F for 30-35 minutes. Or cook in a large skillet with 2 tablespoons of oil over medium-high heat for 15-20 minutes, stirring every 4-5 minutes for crispy edges.
Assemble the fruit platter and finish garnishes
Transfer prepped fruit to a serving platter 15 minutes before guests arrive. Add fresh mint leaves as garnish. Drizzle a tablespoon of honey and a squeeze of lime juice over the fruit for a quick flavor boost.
Drink Service
Set up a self-serve coffee and tea station
Place the coffee maker on a separate counter or side table so guests can refill without blocking the food. Add a small pitcher of cream, sugar, and honey. Boil a full kettle for tea drinkers. Refill coffee halfway through.
Prepare a signature brunch drink
A pitcher of mimosas takes 2 minutes: 1 bottle of sparkling wine to 3 cups of orange juice, mixed in a large pitcher. Serve with a non-alcoholic option like sparkling water with sliced citrus. One pitcher serves about 6 glasses.
Put out water and juice
Set a large pitcher of ice water on the table. Keep a carton of orange juice on the drink station. For 10 guests, you need about 64 ounces of juice and 2 pitchers of water. Refill both at least once during brunch.
Serving and Flow
Set up a buffet-style serving line
Plates at the start, then dishes from hot to cold: egg dish, potatoes, bacon, sweet dish, fruit, and toast or pastries at the end. Keep hot dishes on trivets or warming trays. A clear flow prevents bottlenecks.
Keep food at safe temperatures during service
Hot food should stay above 140°F. Use warming trays, chafing dishes, or simply return pans to a 200°F oven between servings. Cold items like fruit and yogurt should be on ice if out for more than 1 hour.
Offer seconds and begin cleanup in stages
After 45-60 minutes, ask if anyone wants seconds, then start clearing empty dishes. Cover leftovers and refrigerate within 2 hours of serving. Soak pots in hot water while guests linger — the full cleanup can wait until later.
Frequently Asked Questions
What time should a brunch start and end?
The sweet spot for brunch is 10:30 AM to 11:00 AM start time, wrapping up by 1:30-2:00 PM. Starting earlier than 10:00 AM feels like breakfast and may deter guests. A 2.5-3 hour window gives everyone time to eat, socialize, and have 2-3 drinks without the event dragging. For a holiday brunch, push the start to 11:00 AM since people tend to sleep in.
How much food do I need per person for brunch?
Plan 2-3 egg equivalents, 3-4 ounces of protein (bacon, sausage, or smoked salmon), one pastry or bread serving, and 1 cup of fruit per person. For a buffet-style setup, increase quantities by 15-20% since people graze more when food is self-serve. For 8 guests, that translates to roughly 2 dozen eggs, 1.5 pounds of bacon, 16 pastries, and 3-4 pounds of cut fruit.
What brunch dishes can I make the night before?
Egg casseroles (strata), quiche, French toast bake, muffins, scones, fruit salad, granola, and overnight oats all hold perfectly overnight. Assemble a strata or French toast bake the night before and refrigerate -- pop it in the oven when you wake up. Pancake and waffle batter can be mixed and refrigerated for up to 12 hours. Only scrambled eggs and fried items need day-of cooking.
What drinks should I serve at brunch?
The three brunch staples are coffee, orange juice, and a sparkling cocktail (mimosas or Bellinis). Plan 2 cups of coffee per guest and 6 ounces of juice per person. For mimosas, one bottle of prosecco ($10-$15) fills 6 glasses when mixed with juice. A full drink spread for 8 guests costs about $40-$60: 2 bottles of prosecco, half a gallon of OJ, a pound of coffee, and a gallon of water with citrus slices.
How do I keep brunch food warm for a buffet?
Chafing dishes with sterno fuel ($15-$25 for a set) are the gold standard for egg dishes, bacon, and sausage. A slow cooker set to "warm" holds oatmeal, queso, or sausage gravy for hours. Preheat your oven to 200°F and use it as a warming station for baked goods and casseroles. Wrap bread baskets in cloth napkins to retain heat. Cold items like fruit, yogurt parfaits, and smoked salmon should sit on a tray of ice.