Super busy people, particularly those who cannot find time to sit down and enjoy a good breakfast on weekdays, reserve brunch for weekends.

Brunch. It is a special meal that, as its name suggests, marries breakfast and lunch. It is a late morning meal eaten in place of both breakfast and lunch. Super busy people, particularly those who cannot find time to sit down and enjoy a good breakfast on weekdays, reserve brunch for weekends. After all, there is nothing like waking up on a Saturday or Sunday morning at your own time and enjoying a leisurely brunch with freshly brewed coffee, maybe a glass or two of Champagne afterwards.

Brunch usually starts at 10 a.m. and stretches on until 2 p.m. It is so popular that a number of restaurants in the United States are dedicated to serving either all-day breakfast or brunch, and it is a trend that is fast catching up in other countries. In the Philippines, most hotels and quite a number of restaurants offer Sunday brunch buffets or special a la carte brunch menus.

But, wait, why not put together your own brunch buffet at home? Or perhaps whip up some plated a la carte brunch favorites by yourself? What exactly can you cook up?

In a recent cooking class and demonstration at The Maya Kitchen called “Brunching In with Chef Noel de la Rama,” New York-based caterer, culinary instructor and personal chef Noel de la Rama recommended three easy and simple yet impressive brunch recipes to share —Chorizo Breakfast Casserole, Ham and Egg Cups, and Banana Bread with Streusel Topping. He used these recipes to demonstrate how it can be done with little effort but with maximum enjoyment.

“You don’t have to be a pro to create a great brunch spread for your friends and family. Cooking may seem complicated, but it’s really a matter of practice and finding dishes that you’re comfortable with. In the end, there’s a certain joy that only cooking can give, and it multiplies when you see a loved one enjoying a meal you’ve specially prepared for brunch,” Dela Rama says.

The recipes, which are easy to recreate at home, follow.

Teacher and students in The Maya Kitchen’s recent Brunching In with Chef Noel de la Rama cooking class.

(Clockwise) Top-Ham and Egg Cups, Chorizo Breakfast Casserole, Banana Bread with Streusel Topping.

12 oz. day-old baguette, cubed into 1/2-inch-thick pieces

Sauté mushrooms in olive oil, and cook until dry and caramelized. Set aside.

In the same pan, cook chorizo until it renders oil and chorizo is cooked through. Drain and set aside.

In the same pan, sauté onions until translucent. Add peppers, and cook until soft. Combine with mushrooms and chorizo.

In another bowl, combine eggs, milk, salt, pepper, dry mustard powder and parsley. Whisk together until well mixed.

Pour half of the bread mixture into a buttered 9×13-inch pan, top with one-third of the cheese mixture, add remaining bread, add one-third of the cheese mixture.

Pour custard mixture on top. Using a wooden spoon, gently press down to soak all custard. Top with remaining cheese.

Allow to rest at least 30 minutes, or cover in foil and place in refrigerator overnight.

When ready to bake, take it out of the refrigerator and allow to sit at room temperature before baking. Bake in a preheated 350˚F oven for 35 to 40 minutes or until set and no longer runny.

Coat a 12-cup muffin tin with cooking spray.

Press a slice of ham into each muffin well.

Divide the cheese evenly among the cups.

Crack an egg onto each cup, then season with salt and pepper to taste. Add a knob of butter in each cup.

Bake for 13 to 15 minutes or until yolks are at desired level of doneness.

Just before serving, top with tomatoes and chives.

Combine flour, brown sugar, cinnamon and salt. Stir in butter, pecans and oats until coarse crumbs form.

Refrigerate or freeze until ready to use.

Mash bananas, cover and allow to sit in refrigerator overnight. (You want it to be very dark.)

Butter and line a nine-by-five-inch loaf pan. Line with parchment paper and allow a one-inch overhang.

In a large bowl, whisk together: flour, cornstarch, baking soda and salt. In another bowl, mix sugar, eggs, vanilla and yogurt until combined. Stir in mashed bananas.

Make a well in the flour mixture, pour in the wet ingredients. Stir just to combine. Do not overmix.

Spoon half of batter into prepared pan, add some streusel. Top with remaining batter. Cut batter with a knife. Top with remaining streusel.

Bake in a 350˚F oven for one hour and 10 minutes or until tester inserted in the bread comes out clean. If it’s browning too quickly, cover with foil. Cool in pan 20 minutes before inverting on a wire rack. Cool completely before serving.