One more day till Easter! Our family loves going all out to celebrate one of our favorite holidays. But this year we have even more to celebrate… it’s Beau’s 1st Easter! We are so grateful for our big amazing family. So that in itself is reason to celebrate. But, no Easter celebration would be complete without the Easter Brunch…
Your brunch is obviously a very personal meal. You can make it as detailed you want or just a casual family style buffet. Today, I want to share a few simple recipes to inspire you with your own menu. And, one of my Food Craft Creations of course!
In our house we have brunch after a morning of hunting eggs in the backyard and opening baskets delivered by the Easter Bunny!
I had a lot of fun creating this Easter tablescape this year – and without spending too much either. Did you see my tips and tricks with all the details for creating this look in yesterday’s DIY post?
The brunch menu below is light, colorful, and full of the fresh flavors of Spring. I hope these recipes help you create a yummy meal of your own.
This beautiful Spring Asparagus and Mushroom Frittata looks beautiful and is quick to make. With only 10 minutes to prep, you can make it in advance and then pop it in the oven while the kids are sorting out their egg hunt treasures!
It just isn’t brunch without pancakes! These Lemon Ricotta Pancakes are delish! They also look so pretty, dusted with powdered sugar!
Deviled eggs are an Easter must (well, deviled eggs anytime are a T must)! But make them pastel chic by coloring them with this beautiful recipe that transforms the traditional into an Easter savory treat!
This Avocado Strawberry Spinach Salad with Poppyseed Dressing is a mix of veggies and fruit. I love that it’s also loaded with avocado which our family loves!
T’s Savory Potato Nests
I wanted to add one of my Easter creations since you know I love to DIY our meals! Aren’t these potato nests the cutest? And easy too. I bought a package of already shredded potatoes ( in the breakfast freezer section of the market) and mixed the whole bag of shredded hash brown potatoes in a bowl with 2 eggs to make the moistened mixture. I then scooped the mixture into muffin tins and used the back of a spoon to create indented nests. Then I baked till brown. When cool I popped them out onto a plate and then to serve I added sour cream and topped with boiled baby fingerling potatoes in different colors. Then, I sprinkled with chopped chive and a dash of salt. They make a beautiful, edible decoration to the menu that is also delicious!
I am really looking forward to enjoying a “BEAU”tiful Brunch with my family this Sunday. What’s on your Easter brunch menu?+ Comment