13 Fun Bachelorette Brunch Ideas for Squad Goals

Written by Sandra P. Hays in Dessert

You and your squad want a brunch that’s fun, photo-ready, and full of flavor. Whether you’re hosting the bride-to-be or planning a bubbly weekend, these bachelorette brunch ideas make the morning feel festive and relaxed.

You’ll find sweet, savory, and shareable recipes that are simple to prep. These bachelorette brunch ideas include crowd-pleasing mains, light bites, and easy drinks. Each recipe has clear ingredients, step-by-step instructions, and serving tips you’ll actually use.

Pin your favorites, mix and match for a themed menu, and plan a brunch everyone will remember. Let’s make a stylish table, tasty bites, and long laughs — starting with recipe one.

1. Strawberry Champagne Pancake Stack

What makes this pancake stack a winner is the light Champagne in the batter and syrup. The pancakes stay tender with a subtle fruit sparkle. Soft crumb, bright strawberry tang, and a tiny fizz in the syrup make it celebratory.

This dish fits the bachelorette brunch ideas vibe. Guests love it for its pretty presentation and sweet, bubbly notes. Expect fluffy layers, syrup that shimmers, and fresh citrus brightness.

Prep time: 15 minutes. Cook time: 20 minutes. Makes 8 pancakes.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1 cup whole milk
  • 1/2 cup Champagne or sparkling wine
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup sliced strawberries
  • 2 tablespoons powdered sugar (for dusting)
  • 1 tablespoon lemon zest

Instructions

  1. Preheat a nonstick griddle over medium heat (about 375°F). Lightly butter the surface.
  2. Whisk together flour, sugar, baking powder, and salt in a bowl.
  3. In another bowl, whisk eggs, milk, Champagne, melted butter, and vanilla until smooth.
  4. Pour wet into dry and stir until just combined; small lumps are okay.
  5. Let batter rest 5 minutes to hydrate the flour.
  6. Pour 1/4 cup batter per pancake onto the griddle. Cook until bubbles form and edges look set, about 2–3 minutes.
  7. Flip and cook another 1–2 minutes, until golden and cooked through. Toothpick should come out clean of raw batter.
  8. Stack pancakes, layer with sliced strawberries between layers and dust with powdered sugar.
  9. Serve warm with extra Champagne syrup or maple syrup. Cool pancakes briefly before stacking if making ahead.

How to troubleshoot: If pancakes are flat, the griddle is too hot or batter overmixed. If batter is too thick, whisk in 1–2 tablespoons milk.

How to Serve It

Plate stacks on white plates for contrast. Garnish with whole strawberries and lemon zest. Serve with Champagne syrup, whipped cream, or a mimosa flight. Keep leftover pancakes in an airtight container for 2 days; reheat in a warm oven (300°F, 5–8 minutes). You can pre-mix dry ingredients the night before.

2. Avocado Toast Flight with Herbed Ricotta

This toast flight turns a simple favorite into a shareable board. Each slice varies in texture from creamy ricotta to chunky smashed avocado. Bright lemon, crunchy radish, and peppery microgreens make each bite pop.

These bites fit lively bachelorette brunch ideas because they’re easy to customize. You’ll love how fresh herbs lift the ricotta and how crunchy crusts contrast creamy toppings. Great for grown-up tastes and casual nibbling.

Prep time: 10 minutes. Cook time: 8 minutes. Serves 4.

Ingredients

  • 8 slices sourdough bread, about 1/2 inch thick
  • 2 ripe avocados, peeled and pitted
  • 1 cup whole-milk ricotta
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup thinly sliced radishes
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons microgreens
  • Sea salt and freshly ground black pepper to taste
  • 1 teaspoon smoked paprika

Instructions

  1. Preheat oven to 400°F and toast sourdough for 6–8 minutes, until golden and crisp.
  2. Mash avocados with lemon juice, salt, and pepper until slightly chunky.
  3. Stir chives into ricotta and season with salt and pepper.
  4. Brush toasted bread lightly with olive oil.
  5. Spread ricotta on two slices, top with radishes and microgreens.
  6. On two other slices, pile smashed avocado and sprinkle red pepper flakes and smoked paprika.
  7. Finish with a drizzle of extra olive oil and a pinch of sea salt.
  8. Serve immediately so toast stays crisp.

How to Serve It

Arrange on a long wooden board for sharing. Garnish with lemon wedges and extra microgreens. Pair with iced coffee or a light white wine. Leftovers: store avocado separately with lemon juice to slow browning, ricotta mixture keeps 2 days. Assemble just before serving for best texture.

3. Mini Quiche Lorraine Bites

Classic Quiche Lorraine, made bite-size for grazing. Rich eggs and cream blend with smoky bacon and nutty Gruyère. The mini format gives a flaky crust and tender custard in each mouthful.

Perfect for bachelorette brunch ideas because they’re savory, portable, and easy to prep ahead. Fans of rich, creamy flavors will adore these. Expect crisp edges and a silky center with bacon pockets.

Prep time: 20 minutes. Cook time: 25 minutes. Makes 12 mini quiches.

Ingredients

  • 1 refrigerated pie crust sheet, thawed
  • 6 slices bacon, cooked and chopped
  • 1 cup shredded Gruyère cheese
  • 4 large eggs, room temperature
  • 1 cup half-and-half
  • 1/2 cup whole milk
  • 1/4 cup finely chopped onion, sautéed
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh chives

Instructions

  1. Preheat oven to 375°F. Lightly grease a 12-cup muffin pan.
  2. Roll sheet crust and cut 12 rounds using a 3-inch cutter. Press into muffin cups.
  3. Blind bake crusts 8 minutes until just set but not browned.
  4. Evenly divide chopped bacon and Gruyère among shells.
  5. Whisk eggs, half-and-half, milk, sautéed onion, nutmeg, salt, and pepper until smooth.
  6. Pour custard into each shell, about 3/4 full.
  7. Bake 18–22 minutes, until centers are set and edges are golden. Toothpick should come out mostly clean.
  8. Cool 10 minutes in pan before transferring to a wire rack.
  9. Sprinkle with chives and serve warm or room temperature.

How to troubleshoot: If centers wobble, bake 3–5 more minutes. If crust soggy, pre-bake longer next time.

How to Serve It

Serve on a tiered tray with fresh herb sprigs. Pair with a crisp green salad and fruit skewers. Store in an airtight container for 3 days; reheat at 325°F for 8–10 minutes. Make ahead: bake fully and reheat the day of.

4. Lemon Blueberry Bundt Cake

This bundt absorbs lemon flavor and pockets of juicy blueberries. The crumb stays moist thanks to buttermilk and butter. A thin glaze brightens each slice with glossy sheen.

It’s a brunch centerpiece that looks stunning on a table. Guests love the moist texture and citrus tang. The aroma is lemony and fresh when sliced warm.

Prep time: 20 minutes. Bake time: 50–60 minutes. Serves 10–12.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup buttermilk, cold
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups fresh blueberries, tossed in 1 tablespoon flour
  • 1 teaspoon vanilla extract
  • Glaze: 1 1/2 cups powdered sugar + 2–3 tablespoons lemon juice

Instructions

  1. Preheat oven to 350°F. Grease and flour a 10–12 cup bundt pan.
  2. Whisk flour, baking powder, baking soda, and salt.
  3. Beat butter and sugar until pale and fluffy, about 3–4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla.
  6. Alternate adding flour mixture and buttermilk, starting and ending with flour. Mix until just combined.
  7. Gently fold in floured blueberries.
  8. Pour batter into pan and smooth top. Bake 50–60 minutes until a skewer comes out clean.
  9. Cool in pan 15 minutes, then invert onto rack to cool completely.
  10. Whisk glaze until smooth and drizzle over cooled cake.

How to Serve It

Slice on a cake stand and add extra berries. Pair with coffee, tea, or a chilled mimosa. Store covered at room temperature for 2 days, or refrigerate up to 5 days. Make ahead: bake a day ahead and glaze before serving.

5. Bachelorette Brunch Ideas: Sparkling Mimosa Bar

A DIY mimosa bar makes the brunch interactive and fun. Different juices and fruit purees let guests build custom drinks. It’s light, fruity, and easy to scale.

This mimosa setup is central to bachelorette brunch ideas for a celebratory vibe. You’ll love how it keeps the mood playful. Expect citrus notes, peach sweetness, and floral garnishes.

Prep time: 10 minutes. Active time: 10 minutes. Serves 8–12.

Ingredients

  • 3 bottles chilled Champagne or Prosecco (750 ml each)
  • 3 cups chilled orange juice
  • 2 cups chilled peach nectar
  • 2 cups chilled cranberry juice
  • 1 cup raspberry puree (fresh raspberries blended)
  • 1/2 cup simple syrup (optional)
  • 1 lemon, sliced
  • 1 lime, sliced
  • 1 cup fresh berries (strawberries, raspberries)
  • 1/4 cup fresh basil leaves
  • Edible flowers for garnish (optional)

Instructions

  1. Chill Champagne and all juices thoroughly before guests arrive.
  2. Set long table with flutes and label juices for clarity.
  3. Pour juices into carafes for easy pouring.
  4. Provide small bowls of fruit and purees for garnish and muddling.
  5. For each mimosa, fill glass 1/3 with juice and top with Champagne.
  6. Offer ratios and a recipe card: Classic (orange), Bellini (peach nectar), Rosé (cranberry + berries).
  7. Add a teaspoon of simple syrup for extra sweetness if desired.
  8. Keep pitchers of water nearby to stay refreshed.

How to Serve It

Arrange in a line so guests serve themselves. Garnish flutes with citrus wheels or berries on skewers. Pair with pastries, quiche, and fruit. Leftover chilled Champagne keeps 2–3 days sealed in the fridge; juices keep according to label. Make-ahead: chill and prep garnishes an hour in advance.

6. Smoked Salmon and Dill Crepes

These delicate crepes fold around silky smoked salmon and tangy dill cream. The texture is thin and tender, with bright citrus notes. Cream cheese adds a lush mouthfeel.

Ideal for bachelorette brunch ideas as an elegant savory option. Guests who enjoy smoked fish and light textures will love it. Expect a soft crepe, smoky salmon, and herby aroma.

Prep time: 20 minutes. Cook time: 15 minutes. Makes 8 crepes.

Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs, room temperature
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon kosher salt
  • 8 ounces smoked salmon, thinly sliced
  • 1/2 cup cream cheese, softened
  • 2 tablespoons sour cream
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice
  • 2 tablespoons capers, drained
  • Lemon wedges for serving

Instructions

  1. Whisk flour and salt in a bowl.
  2. In another bowl, whisk eggs, milk, and melted butter.
  3. Combine wet with dry, whisk until smooth. Rest batter 20 minutes in fridge.
  4. Heat a nonstick skillet over medium heat and lightly butter.
  5. Pour 1/4 cup batter, swirl to coat, cook 1–1.5 minutes until edges lift.
  6. Flip and cook 30 seconds more. Stack crepes under a towel to keep warm.
  7. Mix cream cheese, sour cream, dill, and lemon juice until smooth.
  8. Spread 2 tablespoons of dill spread on each crepe, add smoked salmon and capers, fold.
  9. Serve immediately or keep warm in a low oven (200°F) for up to 20 minutes.

Troubleshooting: If crepes tear, batter may be too thick; whisk in 1–2 tablespoons milk.

How to Serve It

Plate two crepes per person with dill sprigs. Add lemon wedges and extra capers. Pair with a light sparkling rosé or herbal tea. Store leftovers in an airtight container for 1 day; assemble fresh for best texture. Make ahead: crepes can be made a day ahead and reheated gently.

7. Bacon-Wrapped Asparagus Bundles

The salty bacon crisps while asparagus stays tender. A touch of maple and garlic creates sweet-savory balance. The bundles are crispy outside and bright green inside.

These bundles are perfect for bachelorette brunch ideas because they’re finger-friendly and elegant. Guests love the crunch and savory-smoky flavor. Expect caramelized bacon edges and tender veggie centers.

Prep time: 10 minutes. Roast time: 20–25 minutes. Makes 12 bundles.

Ingredients

  • 24 asparagus spears, trimmed
  • 12 slices thin-cut bacon, halved
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons pure maple syrup
  • 1/4 cup grated Parmesan cheese
  • Zest of 1 lemon
  • Freshly chopped parsley for garnish

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with foil and place a rack.
  2. Toss asparagus with olive oil, garlic powder, salt, and pepper.
  3. Group asparagus into 2–3 spears per bundle and wrap each with half slice bacon.
  4. Arrange bundles seam-side down on rack.
  5. Drizzle lightly with maple syrup.
  6. Roast 20–25 minutes until bacon is crisp and asparagus is tender. Internal asparagus should pierce easily with a fork.
  7. Sprinkle with Parmesan and lemon zest in the last 2 minutes of roasting.
  8. Let rest 2 minutes before serving.

How to Serve It

Serve warm on a platter with lemon wedges. Garnish with parsley and extra Parmesan. Pair with mimosas or a bloody mary. Store leftovers up to 2 days; reheat in oven at 375°F for 8–10 minutes. Make ahead: wrap bundles and refrigerate; roast before guests arrive.

8. Cinnamon Roll French Toast Bake

This bake combines soft cinnamon rolls with custardy French toast. The center is gooey and cinnamon-rich. Cream cheese glaze adds tang and sweetness.

It’s a cozy option among bachelorette brunch ideas for a comforting sweet. Fans of cinnamon and soft bread will adore it. Expect a caramelized top and a pillowy interior.

Prep time: 15 minutes. Bake time: 35–40 minutes. Serves 8.

Ingredients

  • 12 store-bought or homemade cinnamon rolls (unbaked)
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • Glaze: 4 ounces cream cheese + 1 cup powdered sugar + 2 tablespoons milk

Instructions

  1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
  2. Cut cinnamon rolls into quarters and arrange evenly in dish.
  3. Whisk eggs, milk, cream, sugar, vanilla, cinnamon, salt, and melted butter.
  4. Pour custard over rolls, pressing slightly to soak.
  5. Cover and refrigerate at least 1 hour or overnight for a make-ahead option.
  6. Bake uncovered 35–40 minutes until puffed and golden. Center should be set with slight jiggle.
  7. While baking, beat cream cheese, powdered sugar, and milk until smooth.
  8. Drizzle glaze over warm casserole before serving.

Troubleshooting: If still doughy inside, bake 5–10 minutes more and tent with foil if top browns too fast.

How to Serve It

Cut into squares and serve warm with fresh fruit. Pair with coffee or a Bourbon-spiked coffee cocktail. Store covered for 2 days and reheat in microwave or oven. Make ahead: assemble and refrigerate overnight.

9. Bachelorette Brunch Ideas: Watermelon Feta Skewers with Mint

These skewers are bright, juicy, and salty-sweet. Watermelon’s crisp texture pairs with creamy feta and cool mint. A lime and balsamic finish adds tang and depth.

They’re a fresh addition to bachelorette brunch ideas for outdoor or warm-weather events. Guests will love the refreshing bites between heavier dishes. Expect sweet pops of watermelon and herbaceous mint.

Prep time: 10 minutes. Active time: 10 minutes. Makes 24 skewers.

Ingredients

  • 4 cups watermelon, cut into 1-inch cubes
  • 8 ounces feta cheese, cut into 1-inch cubes
  • 24 small wooden skewers
  • 1/4 cup fresh mint leaves, torn
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic reduction
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon flaky sea salt
  • Freshly ground black pepper to taste
  • Optional: microgreens for garnish

Instructions

  1. Thread watermelon, mint leaf, and feta onto skewers, repeating to fill.
  2. Whisk olive oil, balsamic reduction, and lime juice.
  3. Place skewers on serving platter and drizzle lightly with dressing.
  4. Sprinkle with flaky sea salt and cracked pepper.
  5. Chill 15 minutes before serving for flavors to meld.
  6. Serve cold and refresh dressing if sitting out longer than 30 minutes.

How to Serve It

Arrange on a chilled platter or on a bed of ice for outdoor brunch. Garnish with extra mint and lime twists. Pair with chilled rosé or sparkling water with lime. Store assembled skewers for 4–6 hours in fridge; feta softens if left too long, so assemble close to serving time.

10. Shakshuka for a Crowd

This shakshuka is rich, slightly spicy, and tomato-forward. Eggs poach in a fragrant sauce of peppers, cumin, and smoked paprika. The result is saucy, silky egg yolks and savory spice.

Shakshuka fits bachelorette brunch ideas as a bold, communal dish. Guests can scoop rich yolks with warm bread. Expect aromatic spices and a cozy, steamy presentation.

Prep time: 15 minutes. Cook time: 25 minutes. Serves 6–8.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes (adjust)
  • 8 large eggs
  • 1/2 cup crumbled feta
  • 1/4 cup chopped fresh cilantro
  • Kosher salt and black pepper to taste

Instructions

  1. Heat oil in a large skillet over medium heat.
  2. Sauté onion and bell pepper 8–10 minutes until soft.
  3. Add garlic and tomato paste; cook 1 minute until fragrant.
  4. Stir in crushed tomatoes, cumin, paprika, and red pepper flakes. Simmer 10 minutes until slightly thickened.
  5. Season sauce with salt and pepper.
  6. Make 8 wells in sauce and crack an egg into each well.
  7. Cover skillet and cook 6–10 minutes until whites set and yolks are at desired doneness.
  8. Sprinkle with feta and cilantro before serving.
  9. Test eggs: whites should be firm, yolks soft to touch.

Troubleshooting: If sauce reduces too much, add 1/4 cup water and simmer again.

How to Serve It

Serve directly from skillet with toasted pita or crusty bread. Garnish with chopped cilantro and extra feta. Pair with a simple green salad and mimosas. Store sauce (no eggs) up to 3 days; reheat and poach eggs when ready. Make ahead: simmer sauce; reheat and add eggs to finish.

11. Peach and Burrata Crostini

Juicy peaches caramelized slightly under the broiler meet creamy burrata. The contrast of warm fruit and cool cheese is dreamy. A honey drizzle rounds the flavors.

These crostini suit bachelorette brunch ideas as a fresh, elegant starter. Fans of sweet-savory combos will find them irresistible. Expect soft burrata, warm peach perfume, and crunchy bread.

Prep time: 10 minutes. Cook time: 8 minutes. Makes 12 crostini.

Ingredients

  • 1 baguette, sliced into 12 pieces
  • 2 ripe peaches, sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • 8 ounces burrata cheese
  • 2 tablespoons honey
  • 1/4 cup fresh basil leaves, torn
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon balsamic reduction (optional)
  • Olive oil for brushing

Instructions

  1. Preheat broiler. Brush baguette slices with olive oil and toast 2–3 minutes until golden.
  2. In a skillet over medium heat, melt butter and add brown sugar.
  3. Add peach slices and cook 2–3 minutes per side until caramelized.
  4. Top each crostini with a piece of burrata or torn pieces.
  5. Add warm peach slices on top and drizzle with honey.
  6. Season with a pinch of salt and cracked pepper.
  7. Finish with basil and a light drizzle of balsamic reduction.
  8. Serve immediately while bread is crisp and peaches warm.

How to Serve It

Arrange on a chilled platter to contrast warm peaches. Pair with sparkling wine or iced tea. Store burrata separately; assemble just before serving. Leftover crostini best eaten same day; peaches keep 2 days refrigerated.

12. Coconut Chia Pudding Parfaits

Light, creamy coconut chia layers make a refreshing parfait. Toasted coconut and tangy mango give bright tropical notes. Texture is silky with pleasant chia seeding.

These parfaits fit bachelorette brunch ideas for a lighter, gluten-free option. You’ll love how easy they are to prep. Expect cool creaminess and sweet tropical bursts.

Prep time: 10 minutes. Chill time: 4 hours. Makes 6 parfaits.

Ingredients

  • 1/2 cup chia seeds
  • 2 1/2 cups full-fat coconut milk
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup mango puree (fresh or frozen, blended)
  • 1/2 cup toasted shredded coconut
  • 1 cup granola
  • 1 lime, zested
  • Fresh mango cubes for topping
  • Pinch sea salt

Instructions

  1. Whisk chia seeds, coconut milk, maple syrup, vanilla, and pinch of salt in a bowl.
  2. Let sit 5 minutes, whisk again to remove clumps.
  3. Cover and refrigerate at least 4 hours or overnight until pudding thickens.
  4. Stir pudding; if too thick, add 1–2 tablespoons coconut milk.
  5. Layer pudding, mango puree, granola, and toasted coconut in parfait glasses.
  6. Top with mango cubes and lime zest.
  7. Chill 10 minutes before serving for best texture.

Troubleshooting: If pudding is grainy, whisk vigorously and let sit longer. Fresh coconut milk makes a silkier texture.

How to Serve It

Serve in clear glasses to show layers. Garnish with toasted coconut and lime zest. Pair with herbal teas or sparkling water. Store pudding base in fridge 4–5 days; assemble parfaits just before serving for crunch. Make ahead: prepare chia pudding overnight and assemble in morning.

13. Prosciutto, Fig, and Goat Cheese Tartlets

These tartlets balance salty prosciutto with sweet figs and tangy goat cheese. Puff pastry turns golden and flaky. A drizzle of honey and thyme adds aromatic contrast.

They’re a refined choice for bachelorette brunch ideas and look great on a platter. Guests appreciate the rich flavors and delicate pastry. Expect crisp layers, sweet fruit, and creamy cheese.

Prep time: 15 minutes. Bake time: 15–18 minutes. Makes 12 tartlets.

Ingredients

  • 1 sheet puff pastry, thawed
  • 6 fresh figs, sliced
  • 6 ounces prosciutto, torn into pieces
  • 4 ounces goat cheese, softened
  • 1 tablespoon honey
  • 1 egg, beaten (egg wash)
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • Fresh arugula for serving

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment.
  2. Roll puff pastry to 10×10 inches and cut into 12 squares.
  3. Place squares on sheet, brush edges with egg wash.
  4. Prick centers lightly with a fork to allow steam to escape.
  5. Bake 10 minutes until puffed and golden.
  6. Remove and spread 1/2 teaspoon goat cheese on each tartlet.
  7. Top with fig slice and prosciutto piece, return to oven 2–3 minutes to warm.
  8. Drizzle with honey, sprinkle thyme and salt, and finish with arugula.
  9. Serve warm or at room temperature.

Troubleshooting: For soggy bottoms, bake a minute longer before adding toppings.

How to Serve It

Arrange tartlets on a large platter with thyme sprigs. Pair with sparkling wine or an herb latte. Store tartlets assembled for 4–6 hours in fridge; rewarm briefly in oven before serving. Make ahead: bake shells and reheat with toppings.

You now have a full menu of sweet, savory, light, and celebratory dishes perfect for the bride’s big morning. These 13 recipes give you variety for a sit-down brunch or a grazing table with friends. Try a mix of crowd-pleasers and fresh bites, pin the recipes you love, and share this list with your squad so everyone can pick a favorite to bring.

Which recipe will you try first at your next party? Pin this for planning, and don’t forget to share the spread with the bride and your closest friends. Have fun cooking and toasting — your brunch is going to be memorable.

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