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Easy Make-Ahead Easter Brunch Recipes

Peach Croissant French Toast Casserole

(Courtesy of Simply Stacie on delish.com)

Ingredients:

  • 6 croissants
  • 3 eggs
  • 1 cup milk
  • 2 tsp vanilla
  • 1/8 tsp salt
  • 1/8 tsp nutmeg
  • 1 big can of unsweetened sliced peaches, drained (I think the one I used was around 700 ml)
  • ¼ cup brown sugar
  • ¼ tsp cinnamon
  • maple syrup, to taste

Directions:

  1. Grease a 9×13 pan. Break croissants into bite sized pieces and spread on the bottom of the pan.
  2. In a medium size bowl, whisk together eggs, milk, vanilla, salt and nutmeg. Pour over top of croissants.
  3. Layer the peaches on top. Sprinkle with brown sugar and cinnamon.
  4. Cover with foil and refrigerate overnight.
  5. In the morning, preheat the oven to 350°F. Bake for 30 minutes. Remove foil and bake an additional 10 minutes.
  6. Serve with maple syrup.

For additional information on this recipe, click here.

Hash Brown Egg Nest with Avocado

(Courtesy of thecookingjar.com)

Ingredients:

  • 15 oz. frozen shredded hash browns, thawed
  • 1 cup Cheddar cheese, shredded
  • 1 tablespoon olive oil
  • 8 medium eggs
  • Salt and pepper to taste
  • 2 slices cooked bacon, crumbled
  • 1 tablespoon Cheddar cheese, shredded
  • ½ tablespoon parsley, chopped
  • 2 avocados, sliced and chilled

Directions:

  1. Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
  2. Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
  3. Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
  4. Crack a medium egg into each nest and season with salt and pepper to taste
  5. Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
  6. Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes
  7. Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan
  8. Dish and serve with chilled avocado slices

Notes: If you don’t have frozen shredded hash browns, bake 4-6 russet potatoes. Let them cool off, then peel and grate them to form shreds.

For nutritional information on this recipe, click here.

Bacon and Hash Brown Egg Bake

(Courtesy of Betty Crocker)

Ingredients:

  • 1 lbs bacon, cut into 1-inch pieces
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium red bell pepper, chopped (3/4 cup)
  • 1 package (8 oz.) sliced fresh mushrooms
  • 2 tbs. Dijon mustard
  • ½ tsp salt
  • ½ tsp pepper
  • ¾ cup milk
  • 12 eggs
  • 1 package (2 lbs) frozen hash browns, thawed
  • 2 cups shredded cheddar cheese (8oz.)

Directions:

  1. In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate.
  2. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
  3. 2 Spray 13x9-inch (3-quart) baking dish with cooking spray.
  4. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top.
  5. Cover; refrigerate 8 hours or overnight.
  6. 3 Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

For additional information on this recipe, click here.

 

MedicAlert Team Member