Easter Brunch

Easter Brunch Menu Ideas, Decorating Ideas and Recipes

Easter Brunch Menu Ideas

How to set up an Easter Brunch Menu: (some recipes to follow)
1. Choose one or a couple of the following bread items:
Muffins, Easter Bread, Hot Cross Buns, Breakfast Pull-Aparts, Scones

2. Fruit Salad or Tray of an Assortment of Fresh Fruit

3. Tray of Assorted Cheeses and/or a tray of Assorted Seafood / devilled eggs

4. Hot Dishes: (pick 2 or 3)
- Waffles with fruit and whipped cream
- Make Ahead Eggs Benny
- Chili Rellano
- Ham Quiche
- Overnight French Toast or Coconut Milk French Toast
 - Hash Brown Brunch Bake
 - Maple Sausages
- Crepes
 - Glazed Ham slices

5. Beverages
Mimosas, Orange Juice and Sparkling Water, Lemon Iced Tea with sprigs of mint, Assortment of fresh juices, Coffee, Tea

6. Sweets
Lemon Tarts, Easter Cupcakes, or Easter Carrot Cake

How to decorate carrot cake for Easter watch video at: http://allrecipes.com/HowTo/How-to-Decorate-an-Easter-Cake-Video/Detail.aspx

Decorate cupcakes with pastel colored icings. Can add green-dyed coconut on top of icing (not necessary to use colored icing if adding coconut)  and decorate with small Easter eggs, chicks, bunnies, etc. Use licorice sticks for handles to make cupcakes look like baskets
After Brunch enjoy an Easter Egg Hunt.


Easter Decorating Ideas

Use lots of beautiful pastel colors, bright yellows, greens, purples etc…all the colors of spring

Use candles in the shape of eggs, be sure to decorate with lots of fresh spring flowers, add fresh flowers to napkins, use colored eggs, bunnies, chicks, moss, grass (wheat grass works great) etc to decorate.
Spring flowers:  tulips, daffodils, hyacinths, daisies, Easter Lily, Hydranga, Iris - Easter Flower Ideas

Kalanchoe and Ivy Easter Basket from All Flowers and Gifts

Easter Brunch Recipes

Raspberry White Chocolate Scones

• 2 cups all purpose flour
• 1/3 cup granulated white sugar
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp salt
• 6 Tbsp. unsalted butter, cold and cut into pieces
• 2 ounces chopped white chocolate
• ¾ cup fresh or frozen raspberries
• ½ cup plain yogurt
• 1 ½ tsp. pure vanilla extract
• 1 large egg, beaten

Preheat oven to 375 F. Line baking sheet with parchment paper.
In a large mixing bowl, blend together, flour, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like course crumbs. Stir in the chocolate chunks.  In a bowl whisk together the yogurt, vanilla extract and egg. Add this mixture to the flour mixture and stir just until the dough comes together, add raspberries and stir in. Do not over mix.

Transfer to a lightly floured surface and knead the dough gently four or five time and pat the dough into an oblong shape that is about 11/2" thick. Cut the dough into eight triangles. Place the scones on the baking sheet.
Bake for about 18 to 20 mins. or until golden brown and a toothpick inserted in the middle comes out clean.


Breakfast Pull Aparts

• 1 cup butter
• 3/4 cup brown sugar
• 3 Tbsp cinnamon
• 1/2 to 1 c. chopped pecans
• 1 loaf Frozen Bread Dough

Thaw bread dough
Oil Bundt pan and sprinkle pecans in the bottom of the pan.
Cut thawed bread dough into 1 inch pieces. In a small mixing bowl, stir together the brown sugar and cinnamon. Melt butter. Dip dough pieces in butter then roll in the cinnamon/sugar mix. Place dough pieces in bundt pan until complete. Pour remaining butter and cinnamon/sugar over the top. Cover bundt pan with plastic wrap on clean tea towel and let sit overnight. In the morning the dough will have raised to the top of the pan, place pan in 350 degrees oven and bake for approximately 30 mins. Once the pull aparts are cooked remove from oven and place bundt pan upside down on a large plate, after a few mins loosen the sides of the cinnamon roll with a knife if necessary and again place upside down on plate


Chili Rellano

• 1/2 C flour
• 10 eggs
• 1 1/2 tsp Baking Powder
• 1 lb. grated Monterey Jack cheese
• 1 8 oz. package of creamed cottage cheese
• 1/2 cup melted butter
• 1 - 7 oz. can diced ortega chilis

Combine first 3 ingredients. In separate bowl, combine next 4 ingredients. Add these to the first 3 ingredients. Stir to combine and pour into greased

11 x 13" baking dish. Bake 45 mins at 350degrees (or until golden on top).


Hashbrown Brunch Bake

• 2 lbs. frozen chuck style hashbrowns, thawed
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 tsp. onion powder or to taste
• 1 small onion, chopped
• 1 can cream of mushroom soup
• 1 package (8 oz.) sour cream
• 2 cups grated sharp cheddar cheese
• ½ cup melted butter
• 2 c. crushed corn flakes

Mix all ingredients (except butter and crushed corn flakes) in a greased casserole dish (9x13).  Bake for 30 mins. Mix the crushed corn flakes with melted butter sprinkle over top of mixture in overn and continue baking for an additional 14 - 20 mins
Overnight Eggs Benny

• 4 English muffins, split & toasted
• 16 thin slices Canadian bacon
• 8 eggs
• 1/4 c. butter
• 1/4 c. flour
• 2 c. milk
• 2 c. shredded Swiss cheese
• 1/2 c. dry white wine
• 1/8 tsp. nutmeg

In 13"x9" baking dish, arrange english muffins, cut side up. Place 2 bacon slices on each muffin half. Half fill large skillet with water, bring to boil. Break one egg into a dish. Carefully slide egg into water. repeat with 3 more eggs. Simmer, uncovered 3 minutes or until set. Remove egg with slotted spoon, place on muffin. Repeat with remaining eggs.

SAUCE: Melt 1/4 cup butter, stir in flour, paprika, nutmeg and 1/8 teaspoon pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in cheese until melted. Stir in wine. Spoon over muffins and bacon. Cover and refrigerate overnight. Bake, uncovered at 375 degrees for 20 to 25 minutes.

Overnight French Toast

• 4 tablespoons butter at room temperature
• 12 3/4-inch-thick Sour Dough Bread
• ½ cup brown sugar
• 2 tsps cinnamon
• 6 eggs
• 1 1/2 cups milk
• 1/4 cup maple syrup 
• 1 tsp vanilla
• 1/2 teaspoon salt

Generously butter a 9” x 13” baking dish. Mix together the brown sugar and cinnamon and sprinkle in the bottom of the baking dish. Arrange bread slices on top of the brown sugar/cinnamon mixture in dish. Combine eggs, milk, sugar, syrup, vanilla and salt in large bowl; whisk until well blended. Pour egg mixture over bread. Turn bread slices to coat evenly. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 375°. Bake for approximately 25 mins. Serve hot with warm maple syrup, fruit, or your favorite topping.

Coconut French Toast

• 4 - 5 eggs
• 1 cup of thick coconut milk
• 1 tsp. cinnamon
• 3 Tbsp maple syrup
• 1 tsp vanilla
• Salt to taste
• thick slices of sour dough bread
• Crushed macadamia nuts (optional)

Whisk together all ingredients except the bread. Dip each slice of bread into egg mixture. Melt butter in large skillet and fry each well soaked bread slice in skillet until nicely browned on both sides. Arrange on warmed plate and sprinkle cinnamon over French toast, fruit, and crushed macadamia nuts. Serve with whipped cream or warmed syrup.


Maple Sausage

Slice breakfast sausages in approximatly 3/4" slices, Cook sausage until nice and brown. Put into bowl, pour ¼ cup vinegar over top, sprinkle brown sugar over top and stir together. Ready to serve. Delicious!

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