Spring & Easter Brunch Recipes

Exceptional Morning Menu Ideas

© Minka Gantenbein

Feb 26, 2009

Organizing a fantastic Spring brunch for family or friends can be done quite easily by using recipes that can be prepared a day in advance. Assemble a casserole that can sit in the refrigerator overnight and be baked in the morning, and bake coffee cake the night before the brunch. Here is a collection of Spring brunch recipes that are not only fabulously delicious, but also great time savers.

Easter Brunch Recipes:

Asparagus, Ham & Egg Casserole

Ingredients:

• 2 cups asparagus, steamed and chopped into 1-inch pieces
• 2 cups ham, cooked and chopped into 1-inch pieces
• 1/2 pound mushrooms, sliced
• 1 cup green onions, sliced
• 1 large onion, chopped
• 2 tablespoons olive oil
• 1 1/2 loaves Ciabatta or French bread, cut into 1-inch cubes
• 3 1/2 cups whole milk
• 12 large eggs
• 2 1/2 cups Cheddar cheese, grated
• 1 cup Parmesan cheese, grated
• Salt and pepper
• Butter

Directions:

1. Heat the olive oil in a large pan over medium-low heat.
2. Add the mushrooms, onions and green onions to the pan and saute until vegetables are soft.
3. Add the asparagus and ham, cook the mixture stirring constantly for 10 minutes.
4. Season the mixture with salt and pepper to taste.
5. Butter a large 4 1/2 quart baking dish.
6. Spread half of the bread cubes on the bottom of dish.
7. Place half the vegetable mixture over the bread cubes.
8. Sprinkle half of the grated Cheddar and half of the Parmesan over the vegetables.
9. Spread remaining cubes over the cheese.
10. Place the rest of the vegetables over the bread cubes.
11. Sprinkle with the remaining Cheddar and Parmesan cheese.
12. In a large bowl, whisk together the eggs, whole milk and salt and pepper to taste.
13. Pour the egg mixture over the top of the cheese, evenly.
14. Cover the casserole tightly with foil and chill overnight in refrigerator.
15. Preheat oven to 350 degrees.
16. Let casserole stand at room temperature for 15 minutes.
17. Place casserole on middle rack of oven and bake for 1 hour.

Blueberry Lemon Coffee Cake

Ingredients:

• 2 3/4 cup flour
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 1 teaspoon lemon zest
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• 3 eggs, beaten
• 1 cup melted butter
• 2 3/4 cups blueberries
• 3/4 cup powdered sugar
• 2 tablespoons water

Directions:

1. Preheat oven to 350 degrees.
2. Grease a large baking pan with butter and flour.
3. In a medium bowl, mix together first 5 ingredients.
4. In a large bowl, mix together next five ingredients.
5. Gradually mix the dry ingredients into the wet ingredients in the large bowl until blended.
6. Pour the mixture into the baking pan.
7. Sprinkle the blueberries over the mixture.
8. Bake for 45 minutes or until done.
9. In a small bowl, mix 3/4 cup powdered sugar with 2 tablespoons of water until a glaze is formed.
10. Drizzle the glaze over top of the blueberries.

Fresh Berries and Cream

Ingredients:

• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 tablespoon powdered sugar
• 4 cups berries (strawberries, raspberries, blackberries)
• honey

Directions:

1. Fill glass cups or small bowls with 1/2 cup berries.
2. In a medium bowl that has been chilled, whip the cream with a hand mixer for 2-3 minutes.
3. Add the powdered sugar and vanilla, and whip for 1-2 minutes longer.
4. Top each fruit cup with a large dollop of whipped cream, and drizzle with honey.

Two other great brunch recipes to try are Sweet Cheese Blintzes and Cream Tea Scones with Currants. Accompany these recipes with a fresh pot of coffee and some freshly squeezed orange juice for an exceptional Spring brunch.

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