Board-Game Brunch Menu
- tastewithoutaface
- May 14
- 10 min read
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Level up your weekend with our Board Game Brunch menu—a collection of themed brunch recipes and easy brunch ideas designed to delight players and foodies alike. Dive into “Ticket to Ride” waffle sticks served with vibrant colored syrups, conquer hunger with “Risk” breakfast burritos spiced to regional themes, build your appetite with crispy Settlers of Catan hex-hash browns, stack up fun with Monopoly money pancake stacks, and roll into dessert with playful dice-shaped fruit gelatin cubes. These brunch recipes, perfect for game night snacks, family brunch, or party brunch ideas, bring fun and flavor to every bite!
Appetizer:
“Ticket to Ride” Waffle Sticks (served with colored syrups)
Total Cook Time: 15–17 minutes
Ingredients
For the Waffle Sticks (Makes ~12 sticks)
1 ¼ cups (150 g) all-purpose flour
2 Tbsp granulated sugar
2 tsp baking powder
¼ tsp salt
1 large egg
1 cup (240 ml) milk (dairy or plant-based)
2 Tbsp melted butter (or neutral oil)
1 tsp vanilla extract
For the Colored Syrups (4 colors)
½ cup (100 g) granulated sugar
½ cup (120 ml) water
Gel food coloring: red, blue, green, yellow
Ingredient Alternatives
Flour: Substitute up to ½ cup with whole-wheat or gluten-free 1:1 blend.
Milk: Use buttermilk (adds tang), almond milk, or oat milk.
Sugar: Swap granulated sugar for coconut sugar or maple syrup (reduce milk by 1 Tbsp).
Egg: Use 1 Tbsp flaxseed meal + 3 Tbsp water (vegan “flax egg”).
Butter: Replace with coconut oil or applesauce (for lower fat).
For the syrups:
Use fruit purées (strawberry, blueberry, kiwi, mango) blended with a little water for natural color and flavor.
Swap gel coloring for powdered drink mixes (unsweetened) stirred into syrup.
Step 1: Make the Batter
In a bowl, whisk flour, sugar, baking powder, and salt.
In a separate bowl, beat egg with milk, melted butter, and vanilla.
Pour wet into dry and stir until just combined (a few lumps are fine).
Tip Alert: Flavor Boost: Fold in a pinch of cinnamon, nutmeg, or poppy seeds to the batter for extra interest.
Step 2: Cook the Waffles
Preheat waffle iron to medium-high.
Lightly grease plates with butter or oil.
Pour about ⅓ cup batter onto the center, close, and cook until golden (usually 3–4 min).
Immediately remove and let rest 1 min on a wire rack.
Tip Alert: Even Cooking: Don’t overfill the waffle iron—stick to ⅓ cup batter for uniform sticks.
Step 3: Slice into Sticks
Once slightly cooled, cut each waffle into 4–6 sticks using a sharp knife or pizza cutter.
Step 4: Make the Colored Syrups
In a small saucepan, combine sugar and water; bring to a gentle boil until sugar dissolves.
Divide syrup into four small bowls. Stir a drop or two of gel coloring into each for bright red, blue, green, and yellow.
Tip Alert: Syrup Consistency: If syrup thickens too much, whisk in a splash of hot water to reach dippable consistency.
Step 5: Serve
Arrange waffle sticks around the syrups—invite guests to “collect tickets” by dipping into different colors!
Main
“Risk” Breakfast Burritos (spiced to regional themes)
Total Cook Time: ~25 minutes
Ingredients (Makes 3 Large Burritos)
Common
3 large flour tortillas (10–12″)
6 large eggs, beaten
3 Tbsp butter or oil, divided
⅓ cup shredded cheese (cheddar, Monterey Jack, or blend)
Salt & pepper, to taste
Fresh cilantro or parsley, chopped, for garnish
1. Spanish–Style (Left)
½ cup prepared chorizo (cooked and crumbled)
½ tsp smoked paprika
1 Tbsp diced red bell pepper
2. Middle Eastern–Style (Center)
½ cup breakfast sausage or lamb merguez (cooked & crumbled)
1 tsp za’atar spice blend
1 Tbsp chopped scallions
3. Indian–Style (Right)
½ cup diced, cooked potatoes (leftover or quick–roasted)
1 tsp curry powder
1 Tbsp frozen peas (optional)
Ingredient Alternatives
Tortillas: Swap for whole-wheat, spinach wraps, or corn tortillas (smaller burritos).
Eggs: Use egg whites or a plant-based egg substitute.
Cheese: Try feta (Middle Eastern), paneer (Indian), or vegan cheese.
Proteins: Substitute chorizo/sausage with crumbled tempeh, tofu “chorizo,” or cooked beans.
Spices:
Spanish: use a pinch of cayenne instead of smoked paprika.
Middle Eastern: replace za’atar with ras el hanout or dukkah.
Indian: swap curry powder for garam masala or tandoori masala.
Step 1: Prepare Fillings
Spanish: In a small skillet over medium, warm 1 Tbsp butter. Add red pepper; sauté 2 min. Stir in chorizo and paprika until heated. Transfer to a bowl.
Middle Eastern: In another skillet, warm 1 Tbsp oil. Sauté sausage and scallions until fragrant. Sprinkle za’atar, toss, then transfer to a bowl.
Indian: In the same skillet, warm last Tbsp oil. Add potatoes and curry powder; sauté 3–4 min. Stir in peas until warmed. Transfer to a bowl.
Tip Alert: Even Heat: Cook each filling separately in lightly oiled pans to prevent flavor crossover.
Step 2: Scramble the Eggs
Wipe out one skillet; melt 1 Tbsp butter over medium-low. Pour in beaten eggs, season with salt & pepper. Stir gently until just set but still moist. Remove from heat.
Tip Alert: Low & Slow Eggs: Scramble on medium-low heat for creamy, tender curds.
Step 3: Assemble Burritos
Lay a tortilla flat. In lower third, layer:
⅓ of scrambled eggs
⅓ of its designated filling
A sprinkle of cheese
Fold bottom up over filling, then fold sides in, rolling into a tight burrito. Repeat for each flavor.
Step 4: Warm & Crisp
Heat a clean skillet or griddle over medium. Place burritos seam-side down; cook 1–2 min per side until golden and cheese melts.
Slice in half and garnish with chopped herbs.
Tip Alert: Crisp Finish: Press burrito in skillet with a spatula to seal seam and get a uniform golden crust.
Side
“Settlers of Catan” Hex-Hash Browns
Ingredients (Makes 12–16 hexagons)
1¾ lbs (about 800 g) russet potatoes (≈2 large)
½ small yellow onion, grated (optional, for flavor)
1 tsp salt
⅓ tsp black pepper
2 Tbsp all-purpose flour (or cornstarch)
1 large egg, beaten
3 Tbsp neutral oil (vegetable, canola, or avocado)
For Serving (optional)
Ketchup, sour cream, or your favorite dipping sauce
Chopped chives or parsley
Ingredient Alternatives
Potatoes: Swap russets for Yukon Gold or sweet potatoes (adjust cooking time if thicker).
Onion: Omit for a pure potato flavor, or use finely chopped green onions/scallions.
Binder: Replace egg+flour with 2 Tbsp cream cheese or 3 Tbsp mashed potato flakes.
Gluten-Free: Use cornstarch or rice flour in place of all-purpose flour.
Oil: Try ghee or coconut oil for a different flavor profile.
Step 1: Prep & Grate
Peel potatoes and grate on the large holes of a box grater (or use a food processor).
If using, grate the onion on the same grater.
Step 2: Remove Excess Moisture
Transfer potato (and onion) shreds to a clean kitchen towel or several layers of paper towels.
Gather up and squeeze firmly to extract as much liquid as possible. Discard the liquid.
Tip Alert: Dry Is Key: Thoroughly squeezing out moisture ensures crisp, well- formed hexagons.
Step 3: Mix the Hash Brown “Dough”
In a large bowl, toss the drained shreds with salt, pepper, flour, and beaten egg until evenly coated.
Tip Alert: Uniform Thickness: Press each hash brown to the same height for even cooking.
Step 4: Form Hexagons
Heat 1 Tbsp of oil in a large nonstick or cast-iron skillet over medium-high heat.
Place a hex-shaped cookie cutter or small ring mold (≈2½″ across) in the pan.
Spoon about 2 Tbsp of the potato mixture into the mold, pressing firmly to fill and level the top. Gently remove the mold (leave the potato in the pan).
Tip Alert: Shape Hack: If you don’t have a cutter, press into an ice-cube tray or muffin tin for uniform shapes.
Step 5: Fry to Golden
Cook 3–4 minutes without moving, until the edges look set and the bottom is deep golden.
Carefully flip (use a thin spatula)—the shape should hold. Cook another 3–4 minutes, adding a little more oil if needed.
Transfer to a paper-towel lined plate and keep warm in a 200°F oven while you repeat with remaining batter (adding 1 Tbsp oil per batch).
Tip Alert: High & Steady Heat: Maintain medium-high so they brown without burning—adjust as needed.
Step 6: Serve
Arrange hex-hash browns in a honeycomb pattern on a platter.
Garnish with chopped chives or parsley.
Serve hot with ketchup, sour cream, or other dips.
Tip Alert: Oven Finish: For extra crispness, transfer cooked hexes to a sheet pan and bake at 425 °F for 5 minutes before serving.
Drink
“Monopoly” Money Pancake Stack (with colored fruit on top)
Total Cook Time: 30–45 minutes
Ingredients (Makes 12–16 pancakes)
Pancakes
1 ⅔ cups (210 g) all-purpose flour
3 Tbsp granulated sugar
1 Tbsp baking powder
½ tsp salt
1 large egg
1 ¼ cups (300 ml) milk (dairy or plant-based)
3 Tbsp melted butter or neutral oil
1 tsp vanilla extract
Gel or natural food coloring: green, red, blue, yellow
Topping
½ cup strawberries, hulled & sliced
½ cup blueberries
½ cup kiwi slices
1 banana, sliced
Ingredient Alternatives
Flour: Substitute ½ cup with whole wheat or a 1:1 gluten-free blend.
Milk: Use buttermilk for extra tang, or almond/oat milk for dairy-free.
Egg: Replace with 1 Tbsp flaxseed meal + 3 Tbsp water (vegan “flax egg”).
Food Coloring: Use natural fruit/veggie purées (beet for red, spinach for green).
Butter/Oil: Try coconut oil or melted ghee for different flavor notes.
Step 1: Make the Batter
In a large bowl whisk flour, sugar, baking powder, and salt.
In a separate bowl beat together egg, milk, melted butter (or oil), and vanilla.
Pour wet into dry; stir gently until just combined (a few lumps are okay).
Tip Alert: Texture Check: If batter seems too thick, whisk in a splash of milk; too thin, add a spoonful of flour.
Step 2: Divide & Color
Portion the batter into four small bowls, roughly equal amounts.
Tint each bowl with a different color:
Green (1–2 drops green gel or ⅛ tsp matcha powder)
Red (1–2 drops red gel or a spoonful of pureed strawberries)
Blue (1–2 drops blue gel or a pinch of butterfly-pea-flower powder)
Yellow (1–2 drops yellow gel or ¼ tsp turmeric)
Stir each until color is uniform.
Tip Alert: Even Colors: Start with a light tint; you can always add more for vibrancy.
Step 3: Cook the Pancakes
Heat a nonstick griddle or skillet over medium heat; grease lightly.
For each color, pour about ¼ cup batter onto the griddle.
Cook 1–2 min until bubbles form at the surface, then flip and cook 30–60 sec more until golden. Transfer to a warm oven (200 °F) or plate tented with foil to keep warm.
Step 4: Assemble the Stack
Layer pancakes in color order (e.g., green → red → blue → yellow).
Top the stack with mixed fruit: strawberries, blueberries, kiwi, and banana slices.
Tip Alert: Fruit Prep: Pat fruit dry so it doesn’t water down your pancakes.
Step 5: Serve Immediately
Drizzle with maple syrup or a dusting of powdered sugar if desired.
Slice like a cake and enjoy the rainbow reveal!
Dessert
Dice-shaped fruit gelatin cubes
Total Cook Time: ~3 hours
Ingredients
Base Gelatin
3 (3-oz) packages fruit-flavored gelatin (choose 3 different colors/flavors)
3 cups (720 ml) boiling water (1 cup per flavor)
3 cups (720 ml) cold water (1 cup per flavor)
Optional Fruit Add-Ins
½ cup finely diced strawberries, blueberries, or kiwi (to match or contrast each flavor)
For Molding & Dusting
Nonstick cooking spray or a light oil mist
A few tablespoons of granulated sugar or citric sugar (for coating, optional)
Ingredient Alternatives
Sugar-Free: Use sugar-free gelatin packets and swap granulated sugar coating for powdered erythritol.
Vegan: Substitute agar-agar (1½ tsp agar powder per 1 package flavor) and use fruit juice + sweetener instead of water.
Natural Colors: Use hibiscus tea for red, butterfly-pea-flower tea for blue, spinach juice for green, turmeric water for yellow.
Flavor Boost: Stir in a tablespoon of lemon or lime juice for extra brightness.
Step 1: Prepare Molds
Lightly mist a silicone or rigid plastic die-shaped mold with nonstick spray.
If you don’t have dice molds, you can pour into an 8×8″ pan and later cut into 1″ cubes.
Tip Alert: Avoid Bubbles: Let the dissolved gelatin rest a minute before pouring to minimize foam.
Step 2: Make Each Flavor
For each flavor/color:
In a heatproof bowl, whisk 1 package gelatin with 1 cup boiling water until fully dissolved.
Stir in 1 cup cold water.
If using fruit add-ins, stir them in now.
Pour the mixture into the prepared mold—fill different sections or separate molds for each color.
Repeat for the remaining flavors.
Tip Alert: Layered Dice: For multi-colored dice, partially set the first layer (30 min), then pour the next color on top.
Step 3: Chill & Set
Transfer molds to the refrigerator.
Chill 2–3 hours, or until gelatin is firm to the touch.
Tip Alert: Firm Texture: Don’t skimp on chilling time—dice should pop out cleanly and hold shape under slight pressure.
Step 4: Unmold & Dust
Gently pop each die out of the mold.
If desired, roll lightly in sugar or citric sugar to prevent sticking and add sparkle.
Step 5: Create the "Pip" Dots
To create these dots, you can use two methods:
1. White Chocolate Ganache Pips
Flavor: Rich, a little sweet—pairs nicely with most fruit flavors.
You’ll Need
2 oz (60 g) white chocolate, finely chopped
2 Tbsp heavy cream
Small round piping tip or a toothpick/small skewer
How To
Make the Ganache
Warm the cream in a small saucepan (just to a simmer).
Pour over the chopped white chocolate in a heatproof bowl.
Let sit 1 minute, then stir until smooth.
Thicken Slightly
Let the ganache cool at room temp, stirring occasionally, until it’s thick enough to hold a dot shape (about 10 – 15 minutes).
Pipe the Pips
Transfer to a piping bag fitted with a tiny round tip (or use a zip-top bag with the corner snipped).
Gently pipe small dots onto each face of your set gelatin cubes, following the die pattern.
Set
Chill 10 – 15 minutes to firm the ganache before serving.
2. Yogurt-Agar Pips
Flavor: Light, tangy—great if you want a fresher taste or a dairy-free version with plant-based yogurt.
You’ll Need
2 Tbsp plain Greek yogurt (or thick coconut yogurt)
1 ½ tsp agar-agar powder
3 Tbsp water
Tiny round piping tip or toothpick
How To
Bloom Agar
In a small saucepan, whisk agar-agar into the water.
Bring to a boil, stirring, and simmer 1 minute until fully dissolved.
Add Yogurt
Remove from heat and whisk in the yogurt until smooth.
Cool to Piping Consistency
Let the mixture sit 5 – 7 minutes, until it thickens to a soft-serve consistency.
Dot the Cubes
Pipe or dot the white yogurt gel onto each die face.
Chill
Refrigerate another 10 – 15 minutes so the pips set firm.
Tip Alert
Practice First: Test-pipe a few dots on parchment to get your timing and size right.
Work Quickly: Both ganache and yogurt mixtures set faster than you think—have your cubes ready and your piping tool primed.
Keep It Clean: Wipe any stray white gel off the edges immediately with a damp fingertip or small brush for crisp dots.
Uniform Dots: Use a consistent squeeze pressure and lift straight up to form perfect spheres.
Step 6: Serve
Arrange on a platter or in a clear serving bowl for a “rolled” effect.
Keep refrigerated until just before serving.
Tip Alert: Serve Cold: Keep dice chilled on a bed of crushed ice for the coolest, most refreshing bite.
Thanks for playing through our Board Game Brunch lineup! We hope these unique brunch recipes, fun breakfast ideas, and easy party brunch dishes inspire your next themed brunch or game night gathering. Bookmark this guide for quick reference, let us know your favorite recipe in the comments, and subscribe for more DIY brunch recipes, creative brunch ideas, and delicious breakfast recipes that turn every meal into a winner!
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