With Easter coming up, it’s time to start menu planning, and I’ve decided to host an Easter brunch. If your family doesn’t love baked ham or lamb, brunch is a great way to host a holiday meal but not serve traditional dishes. These sweet and savory Easter brunch recipes will have your family hopping to the table.
I have never met an Eggs Benedict I haven’t liked, and that still rings true after trying Pam Ellingson’s (Wichita, KS) Brunch Crab Benedict.
“This is my recipe for an elegant open-faced crab sandwich to be served for brunch or a fancy luncheon,” reveals Pam. “Normally, I would use a small croissant as the base, but the biscuit works well too.”
Instead of Canadian ham, she creates a flavorful crab mixture that includes artichoke hearts, onion, and green peppers, plus Gruyere, Fontina, and cheddar cheese. It’s put over the baked biscuits and topped with an egg.
A creamy mock hollandaise sauce comes together in minutes and is deliciously spooned over the poached egg and crab filling. Very impressive – and easy!
When served and sliced, quiche is a splendid addition to brunch. Loey Krause (Pickens, SC) shares her Spinach, Mushroom, Onion Quiche recipe that’s wonderful.
Simple ingredients pack a punch of flavor. I used the optional Feta cheese and bacon and loved the smoky/salty flavor.
Don’t be intimidated to make a quiche. Loey gives some tips to help you bake a delicious one.
“This is my family’s favorite oven omelet for Easter brunch,” explains Gayle Kennedy (Portland, OR). “What’s great is it can be made the night before. Then all you have to do the next morning is bake it.”
Tasty and super easy, Gayle’s Oven Omelet is quite good. Once baked, it’s thick, fluffy, and full of flavor. There’s plenty of bacon and gooey cheese to make this super satisfying.
This does serve a crowd. But as Gayle points out, the ingredients can be cut in half for a smaller group. Serve as is, or top it with a dollop of sour cream and salsa. Yum!
Elevate French toast by serving Colleen Winegard’s (Keota, IA) Pecan Delight Baked French Toast.
“This is a rich breakfast and very, very delish,” shares Colleen. “It’s so easy to make the night before and pop it into the oven the next morning.”
Colleen says you won’t miss syrup, and she’s right. A brown sugar mixture melts and makes its own syrup.
Cream cheese is spread on the pieces of bread and adds a bit of tang to this breakfast casserole. So good and sweet that you could pass this off as a dessert if you wanted to.
“The aroma of baking bread, with cinnamon and nutmeg, brings pleasure, and just out of the oven with or without butter, they satisfy and melt in your mouth,” says Beth M. of her Hot Cross Buns. “The chopped candied fruit adds a different flavor which is also so delicious.”
Hot Cross Buns are an Easter roll traditionally eaten on Good Friday, but they’d make a delicious addition to Sunday brunch. Once baked, the outside is crusty. The inside is light and fluffy.
The balance of spices is perfect with the right amount of cinnamon. I opted to add the raisins, and I liked their flavor with the cinnamon and nutmeg of the bread. On top, a cross of icing makes these Hot Cross Buns pretty and gives them a touch of sweetness.
We all know how busy a holiday morning can be, so these breakfast recipes will make your Easter Sunday easy. They either have elements that can be prepared ahead of time, or the entire dish can be made the night before. Happy Pinching!