Today’s post includes easy and delicious Easter brunch recipes, lots of helpful ideas and a menu including homemade IHOP pancakes, overnight French toast and breakfast sausage!
Easter Brunch Tips:
Our family loves having an Easter brunch! One thing that can be fun for your Easter brunch is to have different “bars” set up with bowls of fixings for all sorts of different things for example:
Breakfast Burrito Bar – breakfast meats like bacon, sausage or ham, scrambled eggs, chopped hard boiled eggs, different cheeses, veggies or fruits, salsa or sauces and of course flour tortillas.
Don’t forget to put out a supply of soft butter and cinnamon/sugar mix or different flavors of jams for those who want to spread their tortillas with a sweet treat to go with their coffee.
Pancake Bar – A pancake bar is where everyone can request what they would like sprinkled on their own personal pancake while it is cooking. This is a great special treat for an Easter brunch. You can have a couple of electric griddles set up so more than one person can cook them. Have things like an assortment of cooked and crumbled meats (bacon, sausage or ham), nuts, chopped fruits, or chocolate chips, peanut butter chips and other flavored chips. Include a variety of syrups, flavored butters and powdered sugar. Don’t forget the peanut butter. Of course you will need whipped cream and sprinkles to top it all!
Breakfast Bar – For the breakfast bar, you can just set out a variety of breakfast food including meats, assorted fruits, muffins, donuts, coffee cakes, hash browns and breakfast casseroles. If these aren’t enough ideas then think of what kinds of things appealed to you at the last nice motel where you stayed or the last restaurant where you went out to breakfast and use their ideas.
Quick And Easy Breakfast Bar – Some Easter mornings can be hectic and you may want to have a quick Easter brunch. If that is the case for you then try laying out a large assortment of breads, bagels, croissants, English muffins, muffins, biscuits, quick breads, donuts and pastries on platters. These can be put on the platters the day before and covered so you just have to uncover them at breakfast time. Don’t forget to include flavored butters, jams and honey to go with them. Serve platters of fruit and slices of ham, bacon and sausage (made the day before and warmed right before serving). Add different juices and several flavors of coffee and tea.
Crumbles, Cobblers And Crisps – Sometimes we forget that these items are great for breakfast and they’re especially good for special occasions like an Easter brunch. Crisps usually use oatmeal or granola like topping with lots of fruit in them. You can make a simple cobbler by topping a fruit filling (homemade or canned) with canned biscuits or crescent roll dough and then baking it until the crust is brown and the filling is bubbly.
Cereal Bar – Set out a large assortment of cereal. Don’t forget to add things like marshmallows, sprinkles, granola and brown sugar to use for toppings.
Easter Brunch Menu:
Here are a couple of recipes to use for an Easter brunch breakfast buffet or for a delicious breakfast treat any morning. Make sure to read the recipe for Breakfast Sausage because it needs to be made a couple of days ahead of time.
Overnight French Toast
Breakfast Sausage (From our Dining on a Dime Cookbook)
Ham and/or Bacon
Fruit Cups or fruit platter
Assortment of donuts, muffins and quick breads
Variety of juices, hot coffee and tea
Easter Brunch Recipes:
1 1/4 cups flour
1 tsp. baking powder
1 tsp. baking soda
pinch of salt
1 egg, beaten
1 1/4 cups buttermilk
2 Tbsp. melted butter
1/4 cup sugar
Stir together the flour, baking soda, baking powder, and salt. Mix the egg with the buttermilk and add to the flour mixture, stirring only until smooth. Add the melted butter and sugar. Fry on a greased griddle. Serves 4.
Overnight French Toast
1/2 cup butter
1 cup packed brown sugar
2 Tbsp. corn syrup
1 loaf Texas Toast bread or other thick sliced bread like French bread (cut about 1 inch thick)
1 1/2 cups half and half cream
1/4 tsp. salt
1 tsp. vanilla
dash of cinnamon
In a small saucepan, melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18″x13″x1″). Spread around to cover the surface. Place 12 slices of bread in a single layer to cover the pan. Mix together eggs, cream, salt, vanilla, and cinnamon. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 degrees for about 25-30 minutes. Remove from the pan and serve. If you won’t be serving this immediately, turn each slice of bread over. (This will prevent the bread from sticking to the bottom of the pan.)
I never really thought making your own homemade sausage could be so easy and really taste so much better until Tawra put this recipe in Dining on a Dime. It is really worth trying and is a perfect addition to your Easter brunch!
1 lb. ground pork
1/4-1 tsp. sage (to taste)
1/4-1/2 tsp. marjoram
1/4-1/2 tsp. thyme (optional)
1 tsp. salt
1/8 tsp. pepper
1-3 Tbsp. water
Sprinkle seasonings over the ground meat. Knead until thoroughly blended. Make into patties. Refrigerate in an airtight container for 2-3 days to allow the flavors to blend. Fry in a pan until golden brown. Freeze any unused sausage. Serves 4-6.