Easy make-ahead Easter brunch

hat’s in your plans for Easter Sunday? An inspirational sunrise service, a keiki egg hunt, perhaps a chance to sleep in and just relax with friends? A do-it-yourself Easter brunch fits in with any or all of these plans, especially if it features delicious food that can be made in advance.

Here are two options for a savory main dish: one vegetarian and one with meat. Plus a crunchy, tangy salad and a unique take on side-dish potatoes. Add your own favorite coffee cake or sweet fruit, and you have a holiday-worthy meal that will fit in with any other plans for the day, whether buffet, backyard or beach.

Basil cheese strata

This layered casserole is assembled the day before, then bakes about a half hour. Serve warm or at room temperature. Recipe from “Morning Food” by Margaret Fox; makes six servings.

3 1/2 tablespoons softened butter

8 slices dry bread

6 ounces grated sharp cheddar cheese

5 eggs, beaten

1/4 teaspoon Tabasco sauce

2 1/4 cups milk

1/8 teaspoon white pepper

1/2teaspoon salt

1 1/2 tablespoons Basil Pesto (recipe follows)

Lightly butter an 8-inch square pan. Spread remaining butter on one side of each bread slice. Place half of bread in a layer in pan, buttered side up. Sprinkle with the grated cheese. Cover with remaining bread. In a bowl, whisk together remaining ingredients and pour over bread mixture in pan. Push top layer of bread down into egg to make sure all slices are coated. Cover with plastic wrap and refrigerate at least 6 hours or overnight. When ready to bake, preheat oven to 350 degrees. Remove covering; place pan in upper third of oven. Bake 30 to 35 minutes, until puffy and browned. Let stand at least five minutes before serving. Strata can be reheated by wrapping in foil and placing in preheated 350 degrees. oven for 15 minutes.

Basil Pesto:

It is perfectly OK to use store-bought pesto, but if you prefer to make your own, it’s quite easy. This recipe makes 1 1/4 cups; store extra pesto up to a week in refrigerator or freeze indefinitely in ice cube trays.

2 cups firmly packed fresh basil leaves

1/2 cup grated dry cheese (Parmesan, Asiago, or mixture)

1/2teaspoon salt

2 large cloves garlic

1/2 cup olive oil

1/4 cup pine nuts (optional)

In a food processor or blender, combine all ingredients; process until smooth.

Bacon &egg bake

This entrée is perfect for a larger family. It takes about 25 minutes to prep, then chill overnight and pop in the oven the next day. Makes 12 servings.

8 to 10 strips bacon, cooked until very crisp

2 large leeks, pale green parts only, thinly sliced

1 cup chopped onion

4 cloves garlic, minced

1 cup chopped tomato

14 eggs

15-ounce container part-skim ricotta cheese

1/2 cup flour

1 1/2 teaspoons baking powder

14 ounces shredded cheddar cheese

After cooking bacon, drain all but two tablespoons grease from skillet. Add leeks and onion to pan; cook over medium heat until very soft, about 10 minutes. Stir in garlic and tomato; cook a few minutes more. In a large bowl, beat eggs until light and fluffy. Add ricotta, flour and baking powder, beat till smooth. Stir in cheese. Pour mixture into a lightly buttered 13×9-inch baking dish. Cover and refrigerate overnight. When ready to bake, uncover dish. Preheat oven to 350 degrees. Bake 50 to 60 minutes or until eggs are puffed and browned, and the center is set. Cool slightly before serving.

Spicy ginger carrot slaw

Refreshing, crunchy and filled with flavor, this salad is a perfect counterpoint to rich cheese dishes. Layer ingredients in a bowl the night before, then add the dressing just before serving. Recipe from Better Homes &Gardens magazine; makes 8 servings.

1 small head Napa cabbage, core removed, shredded

2 medium red bell peppers, seeded, cut into bite-size strips

4 to 6 medium carrots, peeled, shredded

1 or 2 pink grapefruit, peeled, sectioned

4 green onions, sliced thin

Zest from 1 lime

Lime dressing (recipe follows)

In a large bowl (glass is best) layer cabbage, peppers, carrots, and grapefruit. Cover and refrigerate up to a day ahead. Just before serving, add green onions and lime zest. Toss with about half of the dressing. Pass remaining dressing.

Lime Dressing:

1/4 cup olive oil

2 to 4 tablespoons tequila

½-inch piece fresh ginger, peeled and thinly sliced

Juice and zest from 1 lime (about 2 tablespoons juice)

1/2 teaspoon crushed red pepper

Combine all ingredients in a small screw-top jar. Cover and shake. Allow dressing to stand at least 1 hour before serving. Shake again just before using.

Potato muffins with thyme

Convenient packaged ingredients come together quickly for this clever, portable alternative to regular breakfast potatoes. Makes 24 mini muffins.

8-ounce box Jiffy biscuit mix

1 cup grated Gruyere cheese

1/2 cup instant mashed potatoes

1 teaspoon dried thyme leaves

2/3 cup milk

1 large egg

Sea salt to taste

Preheat oven to 400 degrees. In a large bowl, combine biscuit mix, cheese, mashed potatoes and thyme. In a small separate bowl, whisk together the milk and egg; add to dry ingredients and stir just until combined. Divide batter among 24 greased mini muffin cups; sprinkle lightly with a grind of sea salt. Bake about 12 minutes, until golden. Cool, then store in a covered container until ready to use. Can be reheated by covering with foil and placing in 350-degree oven for about 10 minutes.