Pulling off a successful Sunday brunch comes down to planning. If you don’t have everything well in hand by the time the sun pokes over the horizon, you’re dead—it’ll be 2:00 before you can even think of sitting down, and by then, you might as well call it early dinner. The slow cooker is the perfect tool for Sunday hosting. You can set up this cheesy sausage breakfast casserole the night before, then turn it on first thing, when you get up to let the cat out. Four hours later—plenty of time for making a jicama and orange salad, mixing up some Greyhounds, and taking the chill off the tomatillo salsa you made the night before—chill being the operative word for Slow Cooker Sunday.
This is basically a slow cooker strata: baguette cubes, cheddar and Jack cheeses, eggs, milk, and browned sausage, gently cooked together. It’s filling and satisfying enough to let you skip lunch.
This classic Mexican salsa is smooth, rich, and tangy, a good foil for sausage. Make it in advance, then gently warm it right before serving.
Crunchy, spicy, sweet, tart, and refreshing—this Mexican-inspired salad is a great Sunday-morning eye-opener, and just the thing to balance the casserole.
A little chilled vodka, some fresh-squeezed grapefruit juice, and simple syrup to taste. It’s both aperitif, stimulating appetite, and something to cut through the richness of the sausage casserole.
Whip up this simple mix of pineapple, lime juice, simple syrup, and rum the night before, in the blender. Next day, all you have to do is scoop and try to avoid brain freeze.
Photos and styling by Chris Rochelle