There’s no better way to finish off a perfect Saturday morning long run than eating a delicious, fuel-filled brunch with running buddies. One thing I love about preparing a brunch get-together is that even an untalented, uninspired cook like myself can pull off a decent meal without a ton of work.
If I’m hosting a post-run or race brunch, I make sure that I have plenty of beverage options because runners have lots of different preferences. Some like coffee or hot chocolate after a run, some prefer something cold like juice, milk, or sports drinks, while others like to celebrate with mimosas and bloody Marys.
Once the drinks are taken care of, my next focus is the carbs, since we all need to replenish our glycogen stores after a long run. Bagels with lots of different spreads are always popular, but I also like to have some hot options. I set up my waffle maker so my guests can make their own waffles and then top them with a variety of fruits, nuts, and syrups. Protein is also an important part of post-run recovery, so I cook up some turkey bacon, as well as veggie sausage links for the vegetarians.
I also pre-make a couple of quiches, such as spinach and cheese and ham and cheese. Before I head out for the run, I prepare a quick soup, like broccoli cheddar, in my Crock-Pot, so it’s simmering and ready to eat. There’s nothing like smelling a delicious soup when you walk through the door after a cold run! And, with most of the prep work done beforehand, I have plenty of time to eat, drink and hang out with my guests.
Quick and Easy Brunch Recipes
Here are some of my favorite, simple brunch recipes for Slow Cooker Broccoli Cheddar Soup, Spinach and Cheese Quiche, Ham and Cheese with Hash Browns Crust and Easy Fruit Salad.
Slow Cooker Broccoli Cheddar Soup
You’ll love the smell of this scrumptious soup cooking in the Crock-Pot when you get back from your run! (If you don’t already have a Crock-Pot, I highly recommend this one.)
1/4 cup butter
1 onions (large, chopped, 1 cup)
1/4 cup all-purpose flour
12 ounces evaporated milk
32 ounces chicken broth (4 cups)
14 ounces baby broccoli florets (frozen, thawed)
1/2 teaspoon pepper
1/4 teaspoon salt
3 cups shredded sharp cheddar cheese
1. Spray 4-quart slow cooker with cooking spray.
2. In medium skillet, melt butter over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 4 minutes. Add flour and cook 1 minute, stirring constantly. Gradually stir in evaporated milk until smooth.
3. Pour mixture into slow cooker. Stir in broccoli, chicken broth, salt and pepper. Cover and cook on low heat setting for 3 hours or until bubbly.
4. Puree with immersion blender (or in batches in a regular blender) to desired level of smoothness. Pour back into slow cooker. Add cheese and stir until melted.
Spinach and Cheese Quiche
This crustless quiche is super easy to make – and so delicious! When making this for guests, I pour the mixture into a muffin pan to make easy-to-serve portions, rather than a whole quiche. I cook it ahead of time and then re-heat them in the oven for about 5 minutes before serving.
1 tablespoon vegetable oil
1 onion, chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups of your favorite cheese (Muenster, sharp cheddar, Swiss are great options)
1 /4 teaspoon salt
1 /4 teaspoon black pepper
1. Preheat oven to 350 degrees F. Lightly grease a 9-inch pie pan or a 12-muffin pan
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan or muffin tray.
4. Bake in preheated oven for 30 minutes.
Ham and Cheese Quiche with Hash Browns Crust
This is another great quiche option and is perfect for those who like a little salty meat for brunch! And who doesn’t love a hash browns crust?
2 cups frozen shredded hash brown potatoes, thawed
1/2 teaspoon black pepper
2 tablespoons butter
2 sweet onions, chopped
1 tablespoon minced garlic
5 slices deli ham, chopped
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 1 /2 tablespoons shredded Parmesan cheese
1 /2 teaspoon salt
1. Coat a 9-inch microwave-safe pie plate with cooking spray. Spread hash browns over the bottom and up the sides to form a crust. Press potatoes down lightly and dust with 1/4 teaspoon black pepper. Cook in the microwave on high for 2 minutes; remove from microwave and again press potatoes down lightly.
2. Preheat oven to 350 degrees F.
3. Melt butter in a large nonstick skillet over medium heat. Add onions and cook until soft, 5 to 6 minutes. Add broccoli and garlic; reduce heat to medium-low. Cover and cook until broccoli is crisp-tender, 4 to 5 minutes. Remove from heat and allow to cool.
4. Beat eggs in a bowl using an electric mixer on medium speed until blended. Stir in ham, cheddar cheese, mozzarella cheese, Parmesan cheese, salt, and remaining 1/4 teaspoon black pepper. Pour into hash brown crust.
5. Bake in the preheated oven until edges are puffed and a knife inserted in the center comes out clean, about 45 minutes.
Easy Fruit Salad
Fruit salad is always a perfect addition to any brunch menu and this one is so easy and simple. You can substitute or add other fruits, depending on your preferences and what’s in season.
1 pint strawberries – cleaned, hulled and sliced
1 pound seedless grapes, halved
3 kiwis, peeled and sliced
3 bananas, sliced
1 can (8 ounce) pineapple chunks, drained
In a large bowl, combine the ingredients. Chill for at least one hour before serving.