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Easter Brunch Menu, Quick, Healthy and Delicious Recipes

Easter is for brunch, amiright?!  I know the celebration of Easter is a whole lot bigger than just brunch, but… we have to eat right?

I have an Easter menu for you that is quick, healthy and delicious.  My little ones even had a hand in helping! 

The main dish is a family recipe of ours.  This is a dish we always have around the holidays, so with Easter coming up, I knew it was time to make it!  I love eggs, but have never been a big fan of crust on a quiche, so it’s no wonder this recipe is a favorite of mine.  You can even make this dish the night before and just pop it in the oven the next day! 

Easy Easter Brunch (that the kids will love too)

Crust-less Chili Cheese QuicheEaster

10 Eggs

1 Can Green Chili’s

1 Pint of cottage cheese

1/2 cup flour

1 tsp. baking powder

1 tsp. salt

16 oz. shredded cheese (we use pepper jack)

Preheat oven to 350

Spray non-stick cooking spray in 13×9 pan

Beat eggs until fluffy.  Add flour, baking powder, salt.  Then stir in cheese.  Pour into baking dish and refrigerate overnight.  Bake at 350 for 35 min.  Note, you can also just mix and bake.  You don’t have to let it sit overnight. 

Quick aside, f you’re like me, you probably have a bowl full of brightly colored eggs sitting in the fridge,  I set mine out to add a little color to the table and also hope that some get eaten!


Macaroni Salad with Lemon Thyme DressingEaster

12 oz short cut macaroni

1 cup thawed frozen peas

Couple slices of cooked bacon, chopped up

Cook your noodles according to the package, rinse with cold water.  Add peas and bacon.  If you’re making this dish ahead of time, don’t add the dressing to the salad.  It’s best to dress it, just before you’re going to serve it. 

Lemon Thyme Dressing

3/4 cup mayo

1/3 cup olive oil

1/4 cup fresh lemon juice

1 tablespoon plus 2 teaspoons sugar

1 1/2 teaspoons salt

1 teaspoon whole grain Dijon mustard

1 teaspoon fresh thyme leaves

1/2 teaspoon freshly cracked black pepper

zest of 1 lemon

Whisk everything together until thick and creamy.  Don’t skip the fresh thyme!  It really adds such a bright and unique flavor to the dressing.

Recipe from The Cozy Apron (except I used bacon instead of pancetta)

Easter brunch also means there should be ham.  I don’t know why, but Easter and ham go together like peanut butter and jelly for me.  If you have a Costco membership, I highly recommend getting your ham from there.  They carry fully cooked big ‘ole chunks of ham.  I just sliced mine up and served it cold.




Next hit up your local Trader Joe’s, pick up some tri colored carrots and a lemon pound cake mix.

Roasted Tri Colored Carrots


Toss some olive oil, salt and pepper on them and roasted in the oven until they started to look crispy.  Easy and they were the perfect veggie side dish!

Lemon Pound Cake with Lemon Icing


I took a little help and bought a box mix from Trader Joe’s.  I made a few very minor adjustments.  I followed the directions on the box, but I added in the zest of a lemon into the cake mix.  Also when it came time to make the icing, I used lemon juice instead of water.  It was SO good.  Definitely a hit with the kiddo’s!

Okay, now onto my favorite part of the brunch…

Rice Crispy Bird Nests with Chocolate Eggs


I’ve seen videos floating around on my facebook page showing these adorable treats and I knew I had to make them! 

Mix up a batch of rice crispy bars.  Instead of spreading them in a pan, lightly press them into a muffin tin and form a well in the center.  Make sure you spray the pan with some non stick cooking spray.

While those are setting up, make your “grass”.  Mix a couple drops of green food coloring, a little water and some shredded coconut.  Lay out to dry for just a bit.

Should be time to get your nests out of the muffin tin, sprinkle a little “grass” in the well and then place your chocolate eggs in the center.  Voila, you’ve now brought the most adorable dessert to Easter Brunch. 



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