Easter Brunch Success - and a few extra tips!

My simple Easter brunch was a delicious success. Family gathered, champagne flowed, and the food was delightful. Below is the menu we used, and a few extra brunch hosting tips that complement my Hosting a Special Occasion Brunch post perfectly!

The Menu:

Belgian Waffles (with berries and lots of homemade whipped cream)
Broccolini, Spinach, and Cherry Tomato Quiche
Homestyle Grits
Breakfast Potatoes
Bacon & Sausage
My mom’s infamous Strawberry Cake

More tips on being the Hostess with the Mostess:

Do whatever you can the night before! I made the dough for the frittata the night before, and allowed it to chill overnight. The tablecloth was ironed and table was set before I went to bed, and the potatoes, veggies, and waffle batter were prepped. Aside for some last minute mopping, the morning was pretty relaxed.
But don’t take things too seriously. As long as the food is ready (or close to being ready) when your guests arrive, everything will be fine. No one minds you finishing things up. It gives everyone time to settle in for a drink!
Use your oven to keep things warm! While frittata is fine to serve room temperature, I had to heat a few slices up last minute because I’d let them get a little too cool. Also, as I made waffle after Belgian waffle, I placed them in the oven on 200 degrees to stay warm until it was time to eat.
Lastly, and most importantly, enjoy yourself. Have a drink, laugh, and relax. It’s brunch.