It’s brunch the easy way with these 3 make-ahead recipes that feed a crowd

The keyword for these long holiday weeks is full. We’re full of joy, exhaustion and cookies, the refrigerator is full of leftovers, and the house is continuously full of people. Which means you have mouths to feed.

Brunch can be a host’s best friend. These three recipes from the New York Times all feed a crowd, and can and should be assembled the night before. A couple of mains and a selection of muffins, fruit and juices are all that’s needed to provide a welcoming morning meal that guests can eat as they arise or arrive.

There’s little morning-of work on your end, cleanup is a breeze and any leftover muffins can be packed up and sent with guests as they retreat to post-holiday living. Both hosts and guests start the day feeling, yes, full.

Serves 8 to 10.

This super savory breakfast comes together in a few minutes and serves a big crowd. The sausage is browned until crisp and golden, then the vegetables are cooked in the sausage drippings for extra flavor. The simple egg custard is spiked with fresh chives, which gives it a punch of flavor and color. Assemble the whole thing the night before, then, when ready to serve, top with cheese and bake until melty and golden. Serve warm with a bright, crunchy salad on the side. From Yossy Arefi, the New York Times.

Directions

Butter a 9-by-13-inch baking dish. Add the bread to the pan.

Add the mushrooms and onion to the skillet and cook, stirring occasionally, until the mushrooms release their liquid and brown, about 15 minutes (if needed, add a splash of water to the pan and scrape to release any browned bits). Season with salt and pepper, then add the veggies to the baking dish with the bread and sausage.

In a large bowl, whisk together the eggs, milk, chives, ½ teaspoon salt and black pepper. Pour the custard into the pan and stir gently so the mix-ins and custard are evenly distributed. Cover and refrigerate overnight.

When ready to bake, preheat the oven to 350 degrees and uncover the dish. Stir gently, then sprinkle the cheese over the top. Bake until cooked through and golden on top, 30 to 35 minutes. Sprinkle with more chives and serve warm.

Serves 8 to 10.

Inspired by kuku sabzi and a frittata, this sheet-pan recipe takes a pile of kale, scallions, cilantro and parsley and binds them with just enough eggs to fuse them together. The feta melts in the spaces in between the greens, giving the dish a creamy texture and flavor. Stuffed in a pita with tomatoes, more feta and a sprinkle of harissa, it is best served at room temperature. Make it the night before and you can use the oven to simply toast the pitas. Play with the toppings: Sprinkle sumac or za’atar on the yogurt or quick pickled onions or scallions. From Yasmin Fahr, the New York Times.

Preheat the oven to 375 degrees. Coat the bottom and shallow sides of a sheet pan with 2 tablespoons of oil and place in the oven until it reaches temperature.

In a large bowl, beat the eggs. Add two thirds of the feta, plus the cumin and 1 teaspoon salt to the eggs and stir to combine. Mix in the kale, scallions, cilantro and parsley, using your hands to massage the kale as you mix. If any part looks dry, drizzle in a little more oil.

Scrape the mixture into the sheet pan and pat it down to spread out evenly. Bake until the tops of the greens are crispy and the feta is melted, about 20 minutes.

Let cool for 10 minutes, then use a flexible spatula to loosen the sides. Slice into approximately 3-by-3-inch squares. (It’s OK if some pieces are smaller or fall apart, you can still stuff them into the pita.)

To assemble, slice open half of the pita and spread a spoonful of yogurt on one side. Add two egg-and-kale squares, then layer in the remaining feta, the tomatoes and a drizzle of harissa, if using. Serve at room temperature. (If making ahead, you can individually wrap these in foil to keep their shape or tuck them cut-side up in a container covered in the fridge, and refrigerate for up to 3 days.)

Simple to prepare but worthy of a celebration, this French toast starts with a base of buttery croissants and is studded with juicy blueberries. Cut into bite-size pieces, the flaky pastries are soaked in a rich custard and assembled in a 9-by-13-inch baking dish; the casserole can be prepared and baked in the same morning or assembled ahead of time and baked the next day. Frozen blueberries add sweet and tart flavors to this dish, but you can easily swap in other frozen or fresh fruit such as raspberries, strawberries or bananas. From Ifrah F. Ahmed, the New York Times.

Directions

Grease the inside of a 9-by-13-inch baking dish with the melted butter.

In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon, cardamom and nutmeg. Add the croissant pieces to the egg-milk mixture and mix together until coated. Fold in the blueberries.

Preheat the oven to 350 degrees, and while the oven is heating, allow the croissants to soak in the egg-milk mixture for 20 minutes. Transfer the mixture to the baking dish. (If preparing in advance, cover with plastic wrap and store in the fridge overnight. Remove from the fridge and allow it to reach room temperature. Uncover and bake as instructed.)