10 Easter Brunch Recipes
- ‹ Prev
- Next ›
- slide 1 of 11
Veggie pancake nests with spring greens
Shredded zucchini, potatoes, and carrots come form the basis of this veggie pancake, which includes a little "nest" for a baked egg and a tasty little salad.Date Published: March 21, 2014Date Updated: March 22, 2019
Mini party quiches
Have more than one of these little party treats that take two to make up one serving! They are cute, healthy, AND affordable. These tiny quiches end up costing only about $.15 a piece!Date Published: March 21, 2014Date Updated: March 22, 2019
Bacon and cheese deviled eggs
Put a twist on your usual deviled eggs with this recipe that transforms a regular side dish into a tasty brunch specialty complete with bacon, cheese, and green onion.Date Published: March 21, 2014Date Updated: March 22, 2019
Cheesy potato bake with eggs
Colorful tomatoes, eggs, and broccoli come together to create this mouthwatering dish that is sure to be the most loved at any brunch.Date Published: March 21, 2014Date Updated: March 22, 2019
Deviled egg salad
These are no ordinary deviled eggs! The eggs themselves are given a spicy kick, thanks to garlic and hot pepper sauce. Then, they're arranged on top of a salad of greens, vegetables, and bacon, and topped with a scrumptious dill vinaigrette.Date Published: March 21, 2014Date Updated: March 22, 2019
Chutney Glazed Ham with Roasted Asparagus
Everyone at Easter is sure to enjoy the chutney, honey and mustard glaze on this ham.
Prep: 10 minutes Roast: 1 hour 30 minutes at 325° F Roast: 25 minutes at 400° F
1 3 to 4-pound boneless cooked ham
1 9-ounce jar mango chutney (3/4 cup)
2 tablespoons honey
1 tablespoon stone-ground mustard
2 pounds fresh asparagus spears, trimmed
2 tablespoons olive oil
Salt and ground black pepper
Fresh mint leaves
1. Preheat oven to 325° F. Place ham on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of ham. Roast, uncovered, for 1-1/2 hours.
2. Meanwhile, for glaze, in a small bowl stir together the chutney, honey, and mustard. Using kitchen scissors, snip any large pieces of fruit in the mixture.
3. Spoon about 1/2 cup of the glaze over the ham. Roast, uncovered, for 15 minutes more or until thermometer registers 140° F. Remove from oven and cover with foil. Increase oven temperature to 400° F. Arrange asparagus in a 15x10x1-inch baking pan. Drizzle asparagus with olive oil and sprinkle with salt and pepper; stir to coat. Roast, uncovered, for 10 minutes or until crisp-tender, stirring once.
4. Serve ham with remaining chutney mixture and asparagus. Garnish with fresh mint. Makes 8 servings (4 ounces ham per serving, plus leftovers); asparagus and glaze serve 8.
Number of Servings: 8
Yield: 8 servings plus leftover ham
Nutrition Facts (per serving) : 295 cal., 12 g total fat (2 g sat. fat), 83 mg chol., 1637 mg sodium, 21 g carb., 2 g fiber, 18 g sugar, 23 g pro.
Daily Values: 14% vit. A, 58% vit. C, 3% calcium, 15% ironDate Published: March 21, 2014Date Updated: March 22, 2019
A sweet, sugary syrup glazes the top of tender carrots in this honey-focused side dish. Enjoy vegetables in a more candied fashion.Date Published: March 21, 2014Date Updated: March 22, 2019
These crunchy vegetable sandwiches get their flavor from a blend of fresh herbs, a spicy pepper, tasty garlic, and delicious cheeses.Date Published: March 21, 2014Date Updated: March 22, 2019
Cranberry-Orange Tea Ring
Bake this beautiful, fruit-filled bread up to two days ahead of time. Then all you have to do at breakfast time is add the glaze.Date Published: March 21, 2014Date Updated: March 22, 2019
Easy Chocolate-Almond Croissants
These filled croissants are pretty enough to be found in a bakery case, but they're really easy to make at home. Best of all, you can bake them up to 3 days in advance, then just warm them for a few minutes in the oven before serving.Date Published: March 21, 2014Date Updated: March 22, 2019
Add Your Comment
You must be logged in to leave a comment. Login