Three Easy Recipes for Easter Brunch

 People choose to celebrate Easter in various ways. Some people plan a big Easter dinner while others prefer Easter brunch. If you're planning the latter, here are some delicious Easter recipes to work into your brunch menu.
Baked Egg Cups with Spinach and Canadian Bacon
  •  Butter
  •  12oz fresh spinach
  •  4 slices Canadian bacon (real or vegetarian)
  •  4 eggs
  •  4 table spoons heavy cream
  •  1oz grated cheese of grated parmesan

 Preheat the oven to 375F. Butter four ramekins and lay one slice of Canadian bacon in each. In a saute pan, heat a small amount of butter or oil. Add spinach to the pan and cook until wilted. Top each slice of bacon with 1/4 of the spinach. Crack one egg into each cup, drizzle with 1T cream. Sprinkle each cup with cheese. Bake for 10 minutes. Turn on broiler and broil for 2 minutes.
Baked French Toast Casserole
  •  1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
  •  8 eggs
  •  2 cups milk
  •  1 1/2 cups half-and-half cream
  •  2 teaspoons vanilla extract
  •  1/4 teaspoon ground cinnamon
  •  3/4 cup butter
  •  1 1/3 cups brown sugar
  •  3 tablespoons light corn syrup

 Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. The next morning, preheat oven to 350F. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 40 minutes.
Lemon Poppy Muffins
  •  1/4 c. butter
  •  1 lg. egg
  •  2 c. flour
  •  1 tbsp. baking powder
  •  1 tbsp. poppy seeds
  •  1 c. milk
  •  1/2 tsp. grated lemon peel
  •  1/3 c. sugar
  •  1/2 tsp. salt

 Preheat oven to 400F. Grease 2 1/2 inch muffin pan cups. Whisk wet ingredients together in medium bowl. Combine dry ingredients in large bowl. Stir wet ingredients just until combined. Spoon batter evenly into prepared muffin cups filling each about 3/4 full. Bake 20-22 minutes until toothpick comes out clean. Cool in pans on wire racks for 5 minutes. Remove and serve warm.
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