I’ve been planning and tweaking my Easter brunch menu for a couple weeks now. We will start with plenty of appetizers. I’m going to feature two egg-based dishes. I’m playing around with some sort of french toast-like casserole, perhaps with mini-chocolate chips included for my girls who gave up chocolate for Lent. I’m considering trying my hand at Hot Cross Buns – something I’ve never made before. There will be prosecco cocktails and orange juice and desserts galore. It’s going to be quite the joyful celebration – as it should be.
I love planning a menu – whether it’s for a holiday or a casual get-together or one of my crazy themed pitch-ins. I almost have as much fun figuring out what I’m going to make as I do eating it – almost. This Easter, I’m most excited about this brunch idea from Paula Deen:
Brunch Stuffed Peppers
4 yellow bell peppers
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F.
Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper.
Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.
In related Easter news – I wrote all about how to boil the perfect egg so you can dye it and still use it for delicious deviled eggs later. Check it out.
And in other related Easter news – do a search for ‘brunch’ in my handy-dandy search box (over there on the right) and you’ll find a handful of other ideas that would be just right on your holiday table. Mmmmm.