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The Ultimate Baby Shower Brunch Menu Guide for a Mid-Morning Celebration - A Friendly, Make-Ahead Plan

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 servings

Ingredients
  

  • Egg and Savory Bakes 12 large eggs
  • 1 cup whole milk (or unsweetened almond milk)
  • 2 cups baby spinach, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded cheddar or feta
  • 1 red bell pepper, diced
  • 1 small red onion, finely diced
  • 1 tablespoon olive oil
  • Salt, pepper, and smoked paprika
  • French Toast Bake 1 large loaf brioche or challah, cubed
  • 6 eggs
  • 2 cups milk
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • Butter for greasing
  • Yogurt Parfait Bar 2 quarts plain or vanilla Greek yogurt (plus a dairy-free yogurt option)
  • 4 cups granola (include a nut-free option)
  • 2 cups mixed berries (strawberries, blueberries, raspberries)
  • 1 cup chopped mango or pineapple
  • 1/2 cup honey or maple syrup
  • Fresh mint for garnish
  • Salad and Sides 1 pound baby potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme or rosemary
  • 5 cups mixed greens
  • 1 cucumber, thinly sliced
  • 1 avocado, sliced
  • 1/4 cup crumbled goat cheese (optional)
  • Lemon, olive oil, Dijon mustard, and honey for dressing
  • Bakery Basket Assorted mini bagels or croissants
  • Cream cheese (regular and dairy-free)
  • Fruit preserves
  • Smoked salmon (optional)
  • Capers, thinly sliced red onion, and lemon wedges
  • Beverages Orange juice and cranberry juice
  • Sparkling water
  • Prosecco (for optional mimosas)
  • Coffee, decaf, and assorted teas
  • Lemon slices and fresh berries for garnish

Instructions
 

  • Plan your timeline (1–2 days before): Confirm guest count, set out serving dishes, and label them with sticky notes. Prep your grocery list and clean your fridge to make room.
  • Prep the French toast bake (night before): Grease a 9x13-inch baking dish. Whisk 6 eggs, 2 cups milk, maple syrup, vanilla, cinnamon, and a pinch of salt. Add cubed brioche and gently fold to coat. Pour into the dish, cover, and refrigerate overnight.
  • Make the egg bake mixture (night before): Sauté onion and bell pepper in olive oil until soft. Whisk 12 eggs with 1 cup milk, salt, pepper, and a pinch of smoked paprika. Stir in spinach, tomatoes, cheese, and the sautéed veggies. Cover and refrigerate.
  • Parfait bar prep (night before): Wash and slice fruit. Store berries with a dry paper towel in an airtight container. Portion granola and set out serving spoons.
  • Potatoes prep (night before): Parboil baby potatoes for 8 minutes in salted water, drain, and refrigerate. This makes roasting faster and crispier.
  • Morning of: preheat and set the table: Heat oven to 350°F (175°C). Set up drink station with juices, sparkling water, coffee, and tea. Place champagne flutes nearby if offering mimosas.
  • Bake the French toast: Bake covered for 25 minutes, then uncover and bake 15–20 more until golden and set. Keep warm, and dust with a little cinnamon before serving.
  • Bake the egg casserole: Pour egg mixture into a greased 9x13-inch dish. Bake at 350°F for 30–35 minutes until the center is just set. Let rest 5–10 minutes before slicing.
  • Crisp the potatoes: Toss parboiled potatoes with olive oil, garlic powder, thyme, salt, and pepper. Roast at 425°F (220°C) for 20–25 minutes, shaking the pan halfway.
  • Toss the green salad: Whisk 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon, 1/2 teaspoon honey, salt, and pepper. Toss with greens, cucumber, avocado, and goat cheese.
  • Assemble the bakery board: Arrange mini bagels or croissants, cream cheeses, preserves, smoked salmon, capers, onion, and lemon. Add a small sign noting dairy-free options.
  • Set the parfait bar: Place yogurts on ice, bowls of fruit and granola alongside, and mint for garnish. Offer honey or maple syrup to sweeten.
  • Garnish and serve: Add fresh herbs to the egg bake, a drizzle of maple on the French toast, and lemon wedges near the salmon. Keep hot items on warmers if possible.