These Easter Brunch Ideas Are More Exciting Than An Easter Egg Hunt

Since going out to a fancy Easter brunch at a restaurant or hotel may not be possible for your family this year, time to do it at home! These Easter brunch ideas are so good you won’t even miss going out to eat.

Easter Ham

Thanks to Natasha’s Kitchen for this recipe!

Ingredients

– 11.5 lb fully cooked bone-in ham spiral cut (10-15 lb ham)

– 1/2 cup apricot preserves

– 1/4 cup honey

– 1/4 cup brown sugar packed

– 1/4 cup dijon mustard

– 3 Tbsp unsalted butter

Directions

1. Let ham sit covered at room temperature 2 hours (or 1 hr for a 6-7 lb ham) before roasting, then remove packaging.

2. While ham is coming to room temperature, make the sauce. In a small saucepan over medium heat, combine apricot preserves, honey, brown sugar, dijon, and butter. Bring to a simmer and cook 1 minute, whisking constantly then remove from heat. The sauce should be the consistency of loose honey.

3. Heat oven to 325˚F with the oven rack in the lower third of the oven. Line your roasting pan with foil for easier cleanup. Place ham in a roasting pan cut-side down. Brush on 1/3 of the glaze and cover tightly with foil. Bake at 325 for 10-11 minutes per pound (about 2 hours for an 11.5 lb ham). Keep in mind ham is already cooked, and you just want to heat it up to about 110˚F. Use an oven-safe, internal temperature probe to test for doneness.

4. Increase oven to 425˚F. Remove ham from the oven and brush with 1/3 of glaze. Return to oven and bake uncovered 10 minutes.

5. Remove from oven and brush with remaining 1/3 glaze and roast uncovered another 10 minutes until a brown crust has formed and the internal temperature reaches 130-135˚F. Keep in mind once the ham is removed from the oven, the temperature will rise another 5-10 degrees to bring it to the recommended 140˚F.

6. Transfer ham to a serving dish and rest ham 15-20 minutes before serving. Strain pan juices through a sieve, skim off the fat that floats to the top. Spoon pan juices over ham slices when serving.

Spinach Artichoke Crustless Quiche

Thanks to Evolving Table for this recipe!

Ingredients

– 1 Tbsp. olive oil

– ½ sweet onion finely diced

– 2 cloves garlic crushed

– 4 cups spinach finely chopped

– ¾ cup artichoke hearts coarsely chopped

– 6 eggs large

– ½ cup almond milk cashew or soy milk

– 1 tsp salt

– ¼ tsp. pepper

– ½ cup Mozzarella cheese

– ¼ cup Parmesan cheese

Directions

1. Preheat oven to 375 degrees.

2. Sauté olive oil and onion in a medium-sized skillet over medium heat for 4-5 minutes.

3. Add crushed garlic and continue sautéing for 1-2 minutes.

4. Mix in chopped spinach and sauté for 2-3 minutes, or until spinach has wilted.

5. In a large bowl whisk together eggs, milk, salt, and pepper.

6. Evenly spread room temperature sautéed spinach and chopped artichokes in a 9-10 inch round pie dish that has been sprayed liberally with non-stick cooking spray.

7. Pour in egg mixture and sprinkle both cheeses on top.

8. Bake for 27-30 minutes, or until the top turns golden brown.*

9. Let the crustless quiche sit for 5-10 minutes before serving and enjoy!

Quick 1 Hour Cinnamon Rolls

Thanks to Design Eat Repeat for this recipe!

Ingredients

Dough

– 1 cup milk

– 1/4 cup unsalted butter 1/2 stick

– 2.25 tsp active dry yeast 0.25 ounce packet

– 1/4 cup granulated sugar

– 1 egg

– 1/2 teaspoon salt

– 1 teaspoon vanilla extract

– 3.5 cups all-purpose flour

Filling

– 1/2 cup butter (1 stick)

– 1/2 cup brown sugar

– 1/2 cup granulated sugar

– 2 tablespoons cinnamon

– 1 teaspoon vanilla extract

Icing

– 1/4 cup butter 1/2 stick

– 4 ounces cream cheese

– 1.5 cups powdered sugar

– 1 teaspoons vanilla extract

– pinch of salt

Directions

1. *If you need visuals for each step, you can find them in the original article here.

2. In a small microwave-safe bowl, melt butter for 45 seconds. Pour into a larger, medium-sized bowl. Using that same small bowl you just microwaved the butter in, pour in milk, and microwave for 45 seconds. Once done, pour milk in with the butter. Add in yeast and sugar and stir with a whisk until dissolved. Cover with a clean dishtowel or plastic wrap and let sit for 10 minutes.

3. Once your dough starter has been sitting for 10 minutes, remove the cover and mix in egg, salt, and vanilla. Once combined, start adding in the flour, 1 cup at a time. You should be able to mix this with a spatula until you get to the end of adding the flour. At that point, you will need to use your hands. Keeping the dough in the bowl, gently form it into a ball. If the dough is sticky, sprinkle 1 tablespoon of flour to the outside. Cover and let sit for 10 minutes (while waiting, proceed to the next step to make the filling).

4. While the dough is proofing, go ahead and mix up the cinnamon filling so it’s ready! To do so, mix together softened butter (if straight from the fridge, microwave for 30 seconds to soften), brown sugar, white sugar, cinnamon, and vanilla. As long as your butter is soft enough, this can easily be mixed by hand with a spatula. If your butter is too cold and isn’t mixing well, you can use a mixer to whip it all together. Set aside.

5. After 10 minutes, remove cover and place dough on a flour-covered surface (about 1/2 – 1 tablespoon flour). I prefer taping down a piece of parchment to my counter, but you can also roll directly on a clean countertop. Sprinkle a little flour on top of the dough and on the rolling pin, then roll the dough until it is approximately a 14×18” rectangle that is 1/4” thick. Once rolled, spread on the cinnamon-sugar mixture, making sure to spread to the outside edges.

6. Now it’s time to roll! It’s important to roll vertically (i.e. start rolling at a SHORT side) so that your cinnamon rolls are nice & thick and so you can yield 12. If you roll it the other way, they’ll be smaller and a bit dinky. You want to roll relatively tight, but not too tight.

7. Once rolled, use a serrated edge knife to slightly “score” the tops so you know where to cut. Start in the center, then add slits in the center of those and then divide each of those sections into two parts.

8. Place cut cinnamon rolls in a greased 9×13 baking pan and bake at 350 degrees for 24-26 minutes until the tops are slightly golden brown. Allow to cool for a bit (10-15 minutes) before adding frosting to prevent the frosting from totally melting. If you plan to eat them later, wait to frost until they’re cooled for a prettier frosting presentation.

19. Add softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt to a medium-sized bowl and use a hand or stand mixer to mix until combined and smooth (about 30-60 seconds). Slather on warm cinnamon rolls and enjoy!

Easy Brunch Charcuterie Board

Thanks to Home On Poplar Creek for this recipe!

Ingredients

– Bacon

– Turkey Sausage

– Smoked Salmon

– Mini Muffins

– Mini Bagels

– Biscuits

– Mini Waffle Stacks

– Jams of your choosing

– Fresh fruit of your choosing

Directions

1. Start with a base such as a cutting board or tray to build your charcuterie on.

2. Compile the meat, bakery items, jams, fruits, and utensils like skewers, serving utensils, and small bowls for the jam.

3. Build your board, decorate with powdered sugar and have fun creating your brunch charcuterie!

Eggs Benedict Casserole with Easy Eggs Benedict Sauce

Thanks to The Cookie Rookie for this recipe!

Ingredients

– 10 tablespoons unsalted butter (8 tablespoons melted, 2 tablespoons softened)

– 12 English Muffins torn or cut into 1½-inch pieces (Thomas’ original work well)

– 10 ounces thinly sliced Black Forest Ham chopped into 2 inch pieces

– 16 large eggs

– 1½ cups milk slightly beaten

– 1½ cups heavy cream

– ½ teaspoon garlic powder

– ¼ teaspoon freshly grated nutmeg

– ½ teaspoon dried mustard

– 1½ teaspoons kosher salt

– ¾ teaspoon freshly ground black pepper

– ¼ teaspoon ground sweet paprika

– Blender Hollandaise Sauce for serving

Directions

1. Heat oven to 375°F and butter a 9×13 baking dish with 2 tablespoons softened butter.

2. Spread the English muffin pieces across the prepared baking dish and drizzle the melted butter over the top.

3. Spread the chopped ham over the top.

4. In a large bowl, combine the eggs, milk, cream, garlic powder, nutmeg, dried mustard, salt and black pepper. Pour the egg mixture over the bread and bacon. The egg mixture should completely cover the bread/ham mixture.

5. Cover the casserole with aluminum foil and bake 30 minutes at 375°F. Remove the foil, sprinkle with paprika and bake another 25-30 minutes, or until the eggs are set in the middle.

6. Drizzle with Blender Hollandaise Sauce, a sprinkling of chopped fresh parsley and sweet paprika.

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