Easter Brunch Recipes!

Easter is just around the corner and it is time to begin thinking about what you are going to serve your family and friends after Easter egg hunt has taken place. Now we know between the chocolate bunnies and Jelly Belly’s there will be a lot of sugar consumed so we want to have a healthier brunch and dinner, but have it be something that everyone will enjoy! For brunch we are going to do an egg soufflé, muffins, fruit and mimosas. For dinner ham, lamb and pork are very popular Easter dishes, but no matter what you have as the main course your sides must be a hit and it is not an Easter dinner without some homemade killer rolls. Then for dessert we have carrot cake with cream cheese frosting. Below are some of our favorite recipes for you to share with your family!

Egg Soufflé with Ham, Bell Peppers, Spinach and Cheese

• 2 Tb Olive Oil
• ½ lb Ham Steak Diced
• 1 Red Bell Pepper
• 3 Cups Packed Spinach Chopped
• 1 Cup Feta Cheese
• 1 Loaf Wheat Bread De-crusted
• 10 Eggs
• 3 1/2 Cups Milk
• Salt/ Pepper to Taste

Directions

1. Preheat oven to 375 degrees.
2. Heat 1 Tb olive oil in a skillet, then add ham and bell peppers until golden brown, add in the spinach and let it cook down.
3. Grease 9in by 12in pan with 1 Tb olive oil then layer bottom of pan with bread.
4. Layer the ham and veggie mixture with some feta and layered with bread until all is used up. Top the soufflé with feta.
5. Whisk together eggs, milk, salt and pepper; then pour into the dish over the bread and veggie mixture, make sure that everything is covered with the egg/ milk mixture.
6. Bake for 45 minutes or until it looks puffy and golden brown and a fork comes out clean with no wetness.
7. Serve with some fresh fruit and the bran muffins below!

Blueberry Bran Muffins

• 1 ½ cups bran (all-bran)
• 1/2 cup boiling water
• 1 egg 
• 1 cup buttermilk
• ¼ canola oil
• 1/2 cup blueberries
• 1 ¼ cups flour
• 1 ¼ tsp. soda
• ¼ tsp. salt
• ½ cup dark brown sugar

Directions

1. Preheat oven to 425 degrees.
2. Combine bran and boiling water, then buttermilk, oil and egg.
3. Combine flour, soda, salt together and add to wet ingredients.
4. Add brown sugar and blueberries last
5. Bake 15 minutes or less until fork comes out clean.
6. Makes 12 muffins

 Twice Baked Potatoes

• 2 Tb Butter
• 6 Rustic Potatoes
• 1 Cup Milk
• 1 Cup of Cheddar Cheese
• 4 Slices of Canadian Bacon Seared and Crumbled
• ¼ Cup Greek Yogurt
• Salt/ Pepper to Taste

Directions

1. Preheat oven to 400 degrees.
2. Bake potatoes for 1 hour, until soft.
3. Remove potatoes, let cool, cut in half, and scoop out insides.
4. Mash the potatoes with milk, butter, salt/pepper, and ½ cup of cheese.
5. Top with cheese and Canadian bacon and Broil for 5 minutes.
6. Top with Greek yogurt.

Balsamic Roasted Carrots

• 2 Tb Olive Oil
• 3 lb Carrots Peeled and Sliced
• 3 Tb Balsamic
• 1 Tb Honey
• Salt/ Pepper to taste

Directions

1. 1.    Preheat oven to 400 degrees.
2. 2.    Place carrots on cookie sheet.
3. 3.    Top with olive oil, balsamic, honey, salt/ pepper and toss.
4. 4.    Bake for 45 minutes or until golden brown tender.

Easter Bunny Rolls

• ½ Cup Potato, mashed
• 1/3 Cup Butter
• ¼  Cup Sugar
• 1/4 Cup Warm Water
• 1 Package Active Dry Yeast
• 1 Egg, Beaten
• ½ Cup Milk, Room Temperature
• 1 Tsp Salt
• 3 to 3 ½ Cups All Purpose Flour or Bread Flour

Directions

1. In small bowl sprinkle yeast over warm water and sugar, stir with a fork.
2. In a large bowl, blend the egg and sugar. Add potato, milk, butter and salt.
3. Mix together, add yeast and 2 cups of flour. Beat for 1 minute.
4. Gradually add in ½ cup of flour at a time, with a wooden spoon as dough firms up.
5. Turn the dough onto a floured surface and knead with a strong push-turn fold motion until it becomes smooth and velvety to hands.
6. Place the dough in a bowl and cover with plastic wrap, place in a warm bowl until dough doubles in size.
7. Cut dough into 24 pieces and shape into a ball, tuck the edges under to draw the surface tight. Arrange in pan and brush tops with melted butter. Cover with wax paper and cover until doubled in size.
8. Preheat oven to 400 degrees.
9. Use scissors to clip ears into to roll and a toothpick for the eyes.
10. Bake for 12-16 minutes.

Carrot Cake with Cream Cheese Frosting

• 1 1/2 cups oil
• 4 eggs
• 2 cups flour
• 2 tsp. baking powder
• 1 1/2 tsp. soda
• 1 tsp. salt
• 2 1/2 tsp. cinnamon
• 1 3/4 cup sugar (can split this halve white and half dark brown)
• 2 3/4 cups grated carrots
• 1 8 oz. pineapple crushed (drained)
• 3/4 cups walnuts chopped
• 1 cup shredded coconut (optional)

Directions

1. Preheat oven to 350 degrees.
2. Combine oil and eggs then add in dry ingredients.
3. Add carrots, pineapple, walnuts and coconut last.
4. Bake for 25 minutes or until fork comes out clean

Frosting:

• 2 (8 ounce) packages of cream cheese, softened
• ½ cup butter, softened
• 2 cups confectioners sugar
• 1 tsp. vanilla

Directions:

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, and then gradually stir in the confectioners’ sugar.  Store in refrigerator after use.

Love,

Anne Taylor Catering