9 Make-Ahead Brunches for the Coziest New Year's Day

These brunch recipes can be prepped ahead so New Year’s morning is all about cooking, reheating, and enjoying time at the table.

By Robin Shreeves
Published December 28, 2025
Kale and bacon strata in a baking dish with one portion removed

Liz Voltz

Hosting a New Year’s Day brunch or bringing a dish to share? Take care of the prep ahead of time with these nine brunch-worthy dishes you can make the day before—or even a few days in advance. On New Year’s morning, all that’s left to do is cook or reheat, then settle in around the table with family and friends.

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  • Almond Rolls

    overhead of frangipane rolls on white platter, with 2 cups of tea on a pink tablecloth

    Serious Eats / Debbie Wee

    The process for making these almond rolls is similar to cinnamon rolls: You make the dough, let it rise, roll it out, spread it with an almond filling, then roll it into a log and slice it into rounds. The shaped rolls rise overnight, so in the morning all that’s left to do is bake them and finish with a quick almond-flavored glaze poured on while they’re still warm.

  • Cheesy Sausage Breakfast Casserole

    Serving of baked casserole square from the side on a plate with a gold fork. Coffee and basket of bigger casserole are in the background.

    Serious Eats / Fred Hardy

    Make this savory, egg-based casserole filled with vegetables, cheese, and sausage up to 24 hours ahead. Fully cook the sausage and vegetables first, then combine them in a casserole dish with cheese and pour a mixture of eggs, sour cream, and milk over the top. Refrigerate overnight and bake in the morning.

  • Make-Ahead French Toast Casserole

    Gif of syrup pouring ontop of french toast casserole with berries, on a pink plate, with topping and casserole in the background

    Serious Eats / Fred Hardy

    What sets this French toast casserole apart are two simple steps. First, the brioche or challah is toasted to dry it out, making the bread more porous so it absorbs the custard evenly. Then each slice is dunked individually into a seasoned egg-and-milk mixture, ensuring it’s fully saturated. The casserole rests overnight before baking in the morning. Be sure to have real maple syrup on hand—this one is worth it.

  • Bacon, Cheese, and Kale Strata

    Kale and bacon strata in a baking dish with one portion removed

    Liz Voltz

    Use a loaf of Italian or French bread to make this strata with cooked bacon and kale sautéed in the bacon fat. Soak the bread in an egg-and-milk mixture, transfer it to a casserole dish, and top with the bacon, kale, and a generous sprinkling of Gruyère. Refrigerate overnight and bake in the morning.

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  • One-Bowl, Overnight Cinnamon Rolls Recipe | BraveTart

    Cinnamon rolls in pan with a roll served on a plate peeking into frame

    Serious Eats / Julia Estrada

    You’ll use the same bowl to make the dough, filling, and frosting for these cinnamon rolls, which develop flavor and a soft, airy texture as they rise overnight in the fridge. Bake them in the morning, frost them while they’re hot out of the oven, and serve right away.

  • Quiche Lorraine

    Overhead view of quiche

    Serious Eats / Deli Studios

    Quiche Lorraine may sound fancy, but it’s straightforward to make. Start with a par-baked crust (homemade is preferred), then layer in cheese and bacon before adding an egg-and-milk custard seasoned with aromatics, repeating the layers as you go. You can bake the quiche up to three days ahead and reheat it in the oven just before serving brunch.

  • Overnight Brown-Butter Yeast-Raised Waffles Recipe

    20160329-yeasted-waffles-vicky-wasik-11.jpg
    Vicky Wasik

    The most involved step in making the batter for these waffles is browning the butter, and even that’s straightforward. You’ll mix the batter right in the pot used to brown the butter, then add yeast and let it rest overnight in the fridge. In the morning, the batter is ready for the hot waffle iron, yielding waffles that are chewy, moist, and golden brown.

  • Besan Chilla (Savory Indian Chickpea Pancake)

    A plate of savory pancakes served with condiments on a table

    Serious Eats / Jatin Sharma

    Seasoned with turmeric, cumin, chile powder, and black pepper—which enhance the earthy, nutty flavor of besan (Indian chickpea flour)—this pancake batter can be made a day ahead. Filled with red onion, tomato, and cilantro, the pancakes are cooked in the morning and served with green chutney, achaar, and ketchup.

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  • Easy Ham and Cheese Scones Recipe

    20170303-gruyere-cheese-ham-scones-vicky-wasik-22.jpg
    Vicky Wasik

    These scones are a great way to use up leftover holiday ham. Make them a day ahead, let them cool, and store them in an airtight container. Just before brunch, warm the ham-and-cheese scones in the oven. Any leftovers are perfect alongside soup later that day.

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