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Next to Easter Sunday service and the egg hunt for the little ones, the next important event is brunch. Whether you’re cooking for a bunch or just a few, making a delicious brunch spread doesn’t have to be complicated and these recipes prove that. From two-ingredient side dishes to make ahead casseroles, these Easter brunch recipes are as easy as they are crowd-pleasing.
Resurrection Rolls
He is risen! These sweet breakfast bites are a fun, easy way to teach your kids about the real meaning behind this special holiday. Also known as Empty Tombs, these rolls represent the burial and resurrection of Jesus. Before going into the oven, each roll is stuffed with a marshmallow. Once the baking process is complete, the marshmallow disappears! Sound familiar? All you need is a store-bought tube of crescent roll dough and a few other ingredients for a meaningful and tasty Easter tradition.
- 1 (8-count) tube crescent rolls
- 8 large marshmallows
- 3 tablespoons melted butter
- 3 tablespoons granulated sugar
- 2 teaspoons cinnamon
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Unroll crescent roll dough and separate into triangles.
- Combine sugar and cinnamon in a small bowl.
- Dip each marshmallow in butter and then coat in cinnamon sugar.
- Place in the middle of a piece of dough.
- Roll dough around marshmallow, sealing the seams really well. Position so seam is facing down. Sprinkle a little more cinnamon sugar on top.
- Bake for 8 to 10 minutes.
Blueberry French Toast Casserole
Our favorite Easter brunch recipes are the ones you can assemble the night before—like this delicious overnight blueberry french toast casserole. It actually tastes better when you prepare it a day or two in advance because the bread has time to absorb all that delicious french toast mixture and cream cheese. Come Easter morning, you’ll only have to worry about popping it in the oven and mixing the mimosas.
- 12 slices day-old bread, cut into 1-inch cubes
- 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
- 1 cup fresh or frozen blueberries
- 12 eggs, beaten
- 2 cups whole milk
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh or frozen blueberries
- 1 tablespoon butter
- Lightly grease a 9×13 inch baking dish.
- Arrange half the bread cubes in the dishand top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheeseand top with remaining bread cubes.
- In a large mixing bowl, mix the eggs, milk, vanilla extract, and syrup. Pour this mixture over the bread cubes.
- Press down the cubes a bit to soak. Cover tightly and refrigerate overnight.
- Remove the bread cube mixture from the refrigerator about 30 minutes before baking.
- Preheat the oven to 350 degrees F. Cover and bake 30 minutes.
- Uncover and continue baking 25-30 minutes, until center is firm and surface is lightly browned. Enjoy warm!
- In a medium saucepan, mix the sugar, cornstarch, and water.
- Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries.
- Reduce heat and simmer 10 minutes, until the blueberries begin to burst. Stir in the butter and pour over the baked French toast.
Country Ham Quiche
Nothing says brunch quite like a quiche—throw in some sweet and savory country ham and you’ve got a thoroughly Southern dish fit for any Easter Sunday spread. The fillings are the star of this quiche, so don’t worry about making a crust from scratch. Frozen pie crust will taste just fine (and will save you time, too).
- 4 eggs, slightly beaten
- 1 cup half and half
- 1 cup finely chopped ham
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper, optional
- 1 (9-inch) unbaked pie crust
- Preheat oven to 350 degrees.
- In a medium bowl, whisk eggs and half-and-half together. Stir in the ham, both cheeses and both peppers.
- Pour the mixture into the pie shell, spreading out the cheese and ham evenly.
- Bake for 45 to 50 minutes, until knife inserted in the center comes out clean. Let stand 15 minutes before serving.
Bacon Wrapped Asparagus
Balance out all the sugary Easter candy and desserts with this delicious vegetable side dish. The savory breakfast bacon is perfect for blanketing around a bunch of fresh springtime asparagus. Plus, it only requires a few ingredients and less than 15 minutes of cook time!
- 1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
- Extra-virgin olive oil, for drizzling
- A few grinds black pepper
- 4 slices center cut bacon
- Preheat oven to 400 degrees F.
- Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper.
- Take a quick count of the spear tips. Divide the total number by four.
- Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
- Place bundles on slotted broiler pan. Bake 12 minutes.
Chilaquiles Casserole
Looking to spice up your Easter brunch? This chilaquiles recipe ought to do the trick. Made with all your Tex-Mex favorites like tortillas, chipotle peppers, and queso fresco, this make-ahead brunch casserole gives you plenty of time to tidy up your Easter tablescape before your guests arrive.
- 2 tablespoons olive oil
- 2 cups chopped chorizo sausage with casing removed
- 2 cups chopped onion
- 1 1/2 cups chopped zucchini
- 1/4 cup chopped fresh oregano
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, thinly sliced
- 1 poblano pepper, seeded and chopped
- 1 tablespoon chopped canned chipotle peppers in adobo sauce
- 1/2 teaspoon salt
- 2 (26.5-ounce) cartons Italian chopped tomatoes
- 12 (6-inch) corn tostadas
- 8 large eggs
- 3/4 cup crumbled queso fresco
- 1 diced avocado
- 1/4 cup chopped fresh cilantro
- Heat oil in a large skillet over medium-high heat. Add chorizo; sauté 5 minutes or until browned. Remove from skillet with a slotted spoon;drain on paper towels. Add onion and next 5 ingredients to skillet. Sauté 5 minutes or until vegetables are slightly soft. Add drained chorizo, chipotle, salt, and tomatoes. Bring to a simmer; cook 5 minutes or until liquid thickens slightly. Remove from heat; let cool 15 minutes.
- Spread 1/2 cup tomato mixture into the bottom of a 9- x 13-inch baking dish. Arrange 6 tostadas over tomato mixture. Top with half of remaining tomato mixture. Repeat with remaining tostadas and tomato mixture. Cover and refrigerate 8 hours or overnight.
- Preheat oven to 425°. Bake, uncovered, 35 minutes. Remove baking dish from oven, make 8 shallow indentations in the casserole with the back of a spoon, and carefully crack in eggs. Bake 5 minutes or until egg whites are just set.
- Remove baking dish from oven, and preheat broiler to high. Sprinkle casserole with queso fresco; broil 2 minutes or until cheese melts. Top with avocado and cilantro, and serve with lime wedges.
Happy Easter From Brumbaugh's
No matter what you choose to serve on Easter brunch, remember one of the best parts of the holiday is spending time with people you love. From our family to yours, we hope you have a happy Easter!
