Get Egg-Cited For These Easy Easter Brunch Recipes (2024)

What you'll need:

• 1 (8-count) tube crescent rolls
• 8 large marshmallows
• 3 tablespoons melted butter
• 3 tablespoons granulated sugar
• 2 teaspoons cinnamon

Instructions:

• Preheat oven to 375 degrees and line a baking sheet with parchment paper.
• Unroll crescent roll dough and separate into triangles.
• Combine sugar and cinnamon in a small bowl.
• Dip each marshmallow in butter and then coat in cinnamon sugar.
• Place in the middle of a piece of dough.
• Roll dough around marshmallow, sealing the seams really well. Position so seam is facing down. Sprinkle a little more cinnamon sugar on top.
• Bake for 8 to 10 minutes.

What you'll need:

• 12 slices day-old bread, cut into 1-inch cubes
• 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
• 1 cup fresh or frozen blueberries
• 12 eggs, beaten
• 2 cups whole milk
• 1 teaspoon vanilla extract
• ⅓ cup maple syrup
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup fresh or frozen blueberries
• 1 tablespoon butter

Instructions:

• Lightly grease a 9×13 inch baking dish.
• Arrange half the bread cubes in the dishand top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheeseand top with remaining bread cubes.
• In a large mixing bowl, mix the eggs, milk, vanilla extract, and syrup. Pour this mixture over the bread cubes.
• Press down the cubes a bit to soak. Cover tightly and refrigerate overnight.
• Remove the bread cube mixture from the refrigerator about 30 minutes before baking.
• Preheat the oven to 350 degrees F. Cover and bake 30 minutes.
• Uncover and continue baking 25-30 minutes, until center is firm and surface is lightly browned. Enjoy warm!
• In a medium saucepan, mix the sugar, cornstarch, and water.
• Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries.
• Reduce heat and simmer 10 minutes, until the blueberries begin to burst. Stir in the butter and pour over the baked French toast.

What you'll need:

• 4 eggs, slightly beaten
• 1 cup half and half
• 1 cup finely chopped ham
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper, optional
• 1 (9-inch) unbaked pie crust

Instructions:

• Preheat oven to 350 degrees.
• In a medium bowl, whisk eggs and half-and-half together. Stir in the ham, both cheeses and both peppers.
• Pour the mixture into the pie shell, spreading out the cheese and ham evenly.
• Bake for 45 to 50 minutes, until knife inserted in the center comes out clean. Let stand 15 minutes before serving.

What you'll need:

• 1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
• Extra-virgin olive oil, for drizzling
• A few grinds black pepper
• 4 slices center cut bacon

Instructions:

• Preheat oven to 400 degrees F.
• Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper.
• Take a quick count of the spear tips. Divide the total number by four.
• Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
• Place bundles on slotted broiler pan. Bake 12 minutes.

What you'll need:

• 2 tablespoons olive oil
• 2 cups chopped chorizo sausage with casing removed
• 2 cups chopped onion
• 1 1/2 cups chopped zucchini
• 1/4 cup chopped fresh oregano
• 1 tablespoon minced fresh ginger
• 4 garlic cloves, thinly sliced
• 1 poblano pepper, seeded and chopped
• 1 tablespoon chopped canned chipotle peppers in adobo sauce
• 1/2 teaspoon salt
• 2 (26.5-ounce) cartons Italian chopped tomatoes
• 12 (6-inch) corn tostadas
• 8 large eggs
• 3/4 cup crumbled queso fresco
• 1 diced avocado
• 1/4 cup chopped fresh cilantro

Instructions:

• Heat oil in a large skillet over medium-high heat. Add chorizo; sauté 5 minutes or until browned. Remove from skillet with a slotted spoon;drain on paper towels. Add onion and next 5 ingredients to skillet. Sauté 5 minutes or until vegetables are slightly soft. Add drained chorizo, chipotle, salt, and tomatoes. Bring to a simmer; cook 5 minutes or until liquid thickens slightly. Remove from heat; let cool 15 minutes.
• Spread 1/2 cup tomato mixture into the bottom of a 9- x 13-inch baking dish. Arrange 6 tostadas over tomato mixture. Top with half of remaining tomato mixture. Repeat with remaining tostadas and tomato mixture. Cover and refrigerate 8 hours or overnight.
• Preheat oven to 425°. Bake, uncovered, 35 minutes. Remove baking dish from oven, make 8 shallow indentations in the casserole with the back of a spoon, and carefully crack in eggs. Bake 5 minutes or until egg whites are just set.
• Remove baking dish from oven, and preheat broiler to high. Sprinkle casserole with queso fresco; broil 2 minutes or until cheese melts. Top with avocado and cilantro, and serve with lime wedges.