Celebrate Easter With the Best Meal of the Day

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Make your Easter spread easy with a make-ahead brunch! Between Church, family, a traditional egg hunt, and of course, the chocolate bunnies, Easter morning can be quite hectic, make yours super simple with some of these (some healthy, some splurges) brunch recipes!!

Breakfast Bread Pudding

8 ounces multigrain bread, cut into 3/4-in. cubes (about 6 cups)

1 tablespoon olive oil

1/2 cup chopped white onion

1 teaspoon minced garlic

4 center-cut bacon slices, chopped

8 ounces fresh baby spinach

3/4 cup 1% low-fat milk

1/4 cup unsalted chicken stock (such as Swanson)

3 large eggs, lightly beaten

2 1/2 ounces fontina cheese, grated and divided (about 2/3 cup), you may substitute provolone cheese

Cooking spray Preheat oven to 400°F.

Arrange bread cubes in a single layer on a baking sheet. Bake at 400°F for 7 minutes or until toasted.

Heat oil in a large skillet over medium-high. Add onion, garlic, and bacon; cook 8 minutes or until bacon is crisp, stirring occasionally. Add spinach; cook 1 to 2 minutes, stirring until wilted. Place spinach mixture in a bowl.

Add milk, stock, eggs, and 1/3 cup cheese to spinach mixture, stirring to combine. Add bread; toss to coat. Divide bread mixture evenly among 4 (7-ounce) ramekins coated with cooking spray. Place ramekins on a baking sheet; top evenly with remaining 1/3 cup cheese. Bake at 400°F for 20 minutes or until browned. Serve immediately.

Serves 4, each serving contains:  Calories 355, Fat 16 g, Protein 20 g, Carbohydrate 34 g,

Fiber 5 g, Cholesterol 167 mg, Sodium 563 mg, Calcium 408 mg, Sugars 8 g.

Overnight Low Carb Breakfast Casserole

1/2 pound bulk breakfast sausage, crumbled

6 ounces bacon, chopped

1/2 cup yellow onion, diced

1 pound white sweet potatoes, peeled and shredded

1 red bell pepper, seeded and diced

1 orange bell pepper, seeded and diced

16 large eggs, beaten

1/2 cup almond milk

1/4 cup full-fat coconut milk

1 teaspoon sea salt

3/4 teaspoon dry mustard

1/4 teaspoon cracked black pepper

Green onions, for garnish


Grease a slow-cooker insert well with shortening or cooking spray.

Cook the sausage, bacon, and onion in a skillet over medium-high heat for 10 to 12 minutes, until the sausage is browned and the onion is softened. Drain off the excess fat.

Place the shredded sweet potatoes in the slow cooker, and press them down slightly.

Add the meat and onion mixture and the bell peppers to the slow cooker.

In a large bowl, whisk together the eggs, milks, salt, mustard, and pepper. Pour into the slow cooker. Cover and cook on low for 6 to 8 hours.

Serves 10, each serving contains:  Calories 375, Fat 28 g, Protein 21 g, Carbohydrate 8 g,

Fiber 1 g, Cholesterol 304 mg, Sodium 861 mg, Sugars 4 g.

Eggs Benedict Casserole

1 tbsp. olive oil

6 English muffins

1 large leek

12 oz. Canadian bacon

6 large eggs

8 large egg yolks

2½ c. whole milk

1½ tsp. dry mustard

2 tbsp. chopped fresh chives

2 c. heavy whipping cream

¾ tsp. cayenne pepper

Kosher salt


½ c. unsalted butter

1 tbsp. fresh lemon juice

1 tsp. Dijon mustard

Heat oven to 425 degrees F. Coat a 9- by 13-inch baking dish (or eight 16-ounce baking dishes) with oil. Place the English muffin pieces on a large rimmed baking sheet and bake until lightly golden brown, 12 to 15 minutes; transfer to the prepared baking dish (or dishes). Reduce the oven to 350 degrees F.

Meanwhile, heat the oil in a large skillet over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Increase the heat to medium-high; add the bacon and cook, stirring occasionally, until beginning to brown, 4 to 5 minutes more. Spoon the mixture over the English muffins.

In a large bowl, whisk together the whole eggs, milk, dry mustard, chives, 1 1/2 cups cream, and 1/2 teaspoon each cayenne, salt, and pepper. Pour the egg mixture over the leek-bacon mixture and bake until casserole is puffed, golden brown and just set, 40 to 45 minutes (about 25 minutes for individual dishes).

Ten minutes before the casserole is finished, make the hollandaise sauce. Melt the butter in the microwave. In a metal or glass bowl, whisk together the egg yolks, lemon juice, Dijon mustard, remaining 1/2 cup cream, 1/4 teaspoon cayenne, and 1/2 teaspoon salt. Place the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until the mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Reduce heat to low. Still whisking constantly, gradually add the melted butter. Sprinkle the casserole with additional chives, if desired, and serve with the hollandaise. Serves 8.

Chocolate Chip Pancake Casserole

Butter, for greasing baking dish

20 cooked pancakes (frozen or fresh)

5 large eggs

2 c. whole milk

1/4 c. sugar

1 tsp. pure vanilla extract

1/2 c. chocolate chips

Powdered sugar, for dusting

Maple syrup, for serving

Butter a 9″-x-13″ baking dish. Cut cooked pancakes into halves and begin layering them in the dish.

In a large bowl, whisk together eggs, milk, sugar, and vanilla. Pour over pancakes, flattening them with a spatula to make sure they’re submerged in liquid. Cover with aluminum foil and refrigerate, 4 hours, or up to overnight.

When ready to bake, preheat oven to 350°. Sprinkle with chocolate chips, cover again with foil, and bake, 40 minutes. Remove foil and continue baking, 10 minutes.

Dust with powdered sugar and serve with maple syrup.


Bacon, Egg and Cheese All in One Biscuits

6 eggs

4 c. Bisquick Mix

1 tsp. garlic powder

1/2 tsp. kosher salt

1 1/2 c. milk

1 c. butter, melted

2 tbsp. chopped chives, divided

1 c. shredded sharp Cheddar cheese

7 slices cooked bacon, crumbled

Preheat oven to 450 degrees F. Fill a saucepan about 2/3 of the way up with water. Bring to a boil, then gently add eggs. Boil for 4 minutes, then remove from boiling water and place in ice water to shock them for a few minutes. Once cooled, gently peel eggs and set aside.

In a large mixing bowl, combine Bisquick, garlic powder, and salt. Stir in milk and melted butter until a smooth dough forms. Fold in 1 tablespoon chives, along with the cheese and bacon.

Grease the bottom and sides of a jumbo-sized muffin tin with cooking spray or butter. Use a 1/3-cup measuring cup to spoon in biscuit dough, forming a well in the center of each one. Gently add the egg in each one, so the biscuit dough forms a nest around it. Use about a half-scoop of dough to cover each egg (use just enough dough to coat).

Bake until the tops are lightly golden, 10-11 minutes. Brush with melted butter, sprinkle with remaining chives and serve.



Cheesy Hash Brown Casserole

6 slices bacon

2 lb. frozen hash browns

2 tbsp. chopped chives (plus more for serving)

8 eggs

1/2 c. whole milk

1 1/2 c. shredded Cheddar

Kosher salt

Freshly ground black pepper

Preheat oven to 425 degrees F. Grease a 9-x-13” pan with nonstick cooking spray.

Cook bacon in a large skillet over medium heat until crispy. Remove bacon but reserve about 2 tablespoons of bacon fat in the pan. Sauté hash browns in bacon fat until defrosted and beginning to turn golden. Remove from heat.

Whisk together eggs and milk in a large bowl. Stir in potatoes and chives. Season with salt and pepper.

Spread half of the potato mixture onto bottom of the pan. Sprinkle half of the cheese over the potatoes and crumble 3 slices of bacon on top. Repeat with another layer. Bake for 20-30 minutes until the eggs are cooked through and the cheese is melted and bubbly. Garnish with chives.