Easter Brunch Menu Ideas

One of my favorite things about Easter Sunday is Easter Brunch. The sun is always shinning, everyone is wearing their Sunday best, family and friends are always close by and the food is always plentiful!

Ever hosted an Easter Brunch? Take a look at these fabulous menu ideas that offers some delicious dishes that will be a hit at any family breakfast!

Scrambled Eggs with Smoked Salmon

Ingredients:

• 1/4 pound sliced smoked salmon
• 12 eggs
• 1/2 cup heavy cream
• Salt and freshly ground black pepper
• 2 tablespoons butter
• 12 to 15 blades of fresh chives, finely chopped

Directions:

1. Reserve 2 slices of salmon for garnish in a small plate and chop the remaining salmon into very small pieces.
2. In a bowl, whisk your eggs and cream together.
3. Then add 1/2 of your chopped chives and season eggs with salt and pepper.
4. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs.
5. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon.
6. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.

Spinach & Bacon Quiche

Ingredients:

• 6 large eggs, beaten
• 1 1/2 cups heavy cream
• Salt and pepper
• 2 cups chopped fresh baby spinach, packed
• 1 pound bacon, cooked and crumbled
• 1 1/2 cups shredded Swiss cheese
• 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions:

1. Preheat the oven to 375 degrees F.
2. Combine the eggs, cream, salt, and pepper in a food processor or blender.
3. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.
4. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Bundle of French Toast

Ingredients:

Directions:

1. Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs).
2.  Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
3. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
4. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.
5. Cover with foil and refrigerate overnight.
6. The next day, preheat oven to 350 degrees F.
7. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

This week I’ll be sharing Easter treats for breakfast, lunch and dinner, so be sure to check back all this week!

Tags: baking, baking ideas, Breakfast ideas, breakfast menu, Breakfast recipes, Brunch, brunch food, Brunch menu, brunch party, cooking ideas, Easter, Easter foods, Easter menu, Easter recipes, Holiday cooking, Holiday recipes

This entry was posted on Tuesday, March 30th, 2010 at 10:00 am and is filed under Breakfast foods, Breakfast ideas, Breakfast recipes, Brunch menu, Easter, Easter Brunch, Easter foods, Holiday Food, Holiday ideas, Holidays, Party themes, baking, baking ideas, baking recipes, brunch party, buffet menu, buffet party, cooking recipe, fun foods, hosting, patio dinning, spring foods, spring party, spring party ideas. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.