5 Easy Easter Brunch Recipes

Are you looking for 5 easy Easter brunch recipes?  Brunch--late breakfast, early lunch.  Easter brunch is an American holiday tradition. People are often busy Easter Sunday morning between eggs hunts and attending church. While a family feast early in the day is an important matter, most people want to keep fuss to a minimum with a menu of simple and easy recipes.

1. Ham w/Honey-Maple Marinade

Ingredients:

• 1 (6 pound) boneless ham
• 2 8-ounce cans pineapple slices packed in syrup
• 16 whole cloves
• 2-1/2 cups water
• 1-1/2 cup maple syrup
• 1/3 cup brown sugar
• 3 tablespoons honey
• 3 tablespoons butter

1. Preheat oven to 350ºF.
2. Using toothpicks, secure pineapple slices on the outside of the ham.
3. Press whole cloves into the ham, creating an even covering.
4. Pour water into a large baking dish and place ham inside water.
5. In small saucepan, melt butter over low heat. Then stir in the maple syrup, brown sugar and honey.
6. Allow to cool and baste ham with half the marinade.
7. Bake uncovered for 90 minutes, basting every twenty to thirty minutes with remainder of marinade.
8. Cool for ten minutes before carving.

2. Easy Eggs Benedict for Brunch

Ingredients:

• 6 slices Canadian bacon
• 1 teaspoon white vinegar
• 6 eggs
• 1-1/4 cup salted butter, melted
• 4 egg yolks
• 1-1/4 tablespoon heavy cream
• ¼ teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 3 English muffins, divided and toasted

1. In frying pan, cook Canadian bacon until evenly browned on both sides.
2. Fill skillet with approximately 2-1/2 to 3 inches of water and bring to a low simmer over medium heat. Add vinegar.
3. Break eggs into the water (yolk intact) and cook for 3 minutes. Whites will be set but yolks will not be fully cooked. Remove eggs with slotted spoon.
4. Meanwhile, combine melted butter with egg yolks, cream, lemon juice, pepper, and salt. Blend until smooth.
5. Top English muffin with a slice of Canadian bacon and a poached egg. Then drizzle with cream sauce and serve immediately.

3. Roast Leg of Lamb

Ingredients:

• 4-6 pounds whole leg of lamb
• 1/3 cup honey
• 2-1/2 tablespoons Dijon mustard
• 2-1/2 tablespoons fresh rosemary, chopped
• 1 teaspoon ground black pepper
• 1 teaspoon lemon zest
• 3 large cloves garlic, minced
• 2 teaspoons Kosher salt

1. Combine honey, mustard, rosemary, pepper, lemon zest and garlic, stirring thoroughly.
2. Place leg of lamb in a large container and cover in marinade.
3. Cover and refrigerate for nine to twelve hours.
4. Preheat oven to 450ºF.
5. Transfer lamb to a rack in a roasting pan. Salt to taste.
6. Bake at 450ºF for twenty minutes then lower temperature to 400ºF and cook for another 60 minutes. Internal temperature with a meat thermometer should be 145ºF.
7. Cool for fifteen minutes before carving.

4. Easy Eggs Soufflé

Ingredients:

• 15 slices soft white bread, crusts removed and cut into 1-inch cubes
• 1 pound sharp Cheddar cheese, grated
• 16 ounces fresh spinach
• 3 cups milk (1%, 2% or whole)
• 1/2 cup salted butter, melted
• 10 large eggs
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• Nonstick cooking spray

1. Preheat oven to 350ºF.
2. Beat together eggs with milk, salt and pepper.
3. Coat the inside of a 9- x 13-inch baking pan with nonstick spray.
4. Layer the bottom of the baking pan with bread and cheese and spinach.
5. Pour egg/milk mixture over the top of the bread/cheese layer.
6. Top with melted butter.
7. Bake for 75 minutes.

5. Au Gratin Potatoes 

Ingredients:

• 5 Russet potatoes, sliced to ¼-inch thickness
• 1 cup Cheddar cheese, shredded
• 2 medium white onions, sliced thinly
• 3 tablespoons all-purpose flour
• 3 tablespoons salted butter, cut up
• ½ teaspoon salt
• ½ teaspoon black ground pepper
• ½ teaspoon onion powder
• 1 10-ounce can cream of mushroom soup
• 1 pint French onion dip
• Nonstick cooking spray

1. Preheat oven to 350ºF.
2. Grease bottom of 2-quart casserole dish with cooking spray.
3. Layer the bottom of the casserole dish with potato slices.
4. Create another layer of onion slices, salt, pepper and onion powder.
5. Create a layer of shredded Cheddar cheese.
6. Beat together soup and dip and layer over Cheddar cheese.
7. Top with a sprinkling of all-purpose flour and dot with butter.
8. Repeat until all ingredients are used.
9. Bake for 90 minutes.