Since we moved into our house, we have been the go-to location for Thanksgiving each year! We host both sides of our family and even added my brother-in-law’s family last year! This year, my mom broke her foot, so we offered to host Easter. We had the whole family come for the entire weekend, where we ate, drank and had a blast. We have been doing an Easter brunch the past few years just because it makes it easier for everyone to get home and feel relaxed before going back to work on Monday. I scoured the internet looking for the best Brunch Recipe Ideas and I found a few great ones that are beginner friendly and total crowd pleasers!
We started our brunch with pastries from Zaro’s Family Bakery! I knew I wanted some yummy brunch staples that people could grab while we enjoyed mimosas and visited before the actual meal was served. Zaro’s totally came through with some super delicious goodies! If you are ever in NYC, check out their family-run bakery in a few great locations in the city! For our first course, we did a simple Belgium waffle with sugar and berries. I love the Krusteaz Belgium waffle mix, which comes out nice and crunchy on the outside but soft on the inside. This was a great way to easily serve something without too much time or effort. Our main course consisted of a breakfast lasagna, made with pita wraps, scrambled eggs, hashbrowns and bacon along with a breakfast pasta that was absolutely delicious! We ended the meal with these vanilla macarons that we made ourselves!
Check out these Brunch Recipe Ideas Below!
8 slices of bacon
1 lb of frozen shredded hash browns
1 tbsp butter
1/4 cup of heavy cream
Freshly ground black pepper
6 small flour tortillas
1/4 cup of finely chipped chives
2 cups of shredded cheddar cheese
Preheat oven to 350°. Grease a medium baking dish with cooking spray. In a large skillet over medium heat, cook bacon until crispy. Drain slices on paper towels, but reserve fat in pan. Add hash browns, and cook, stirring often, until the hash browns begin to turn golden. Season with salt and pepper and remove from heat. Chop bacon.
In a large bowl, whisk together eggs and heavy cream until light and frothy. In a large nonstick skillet over medium heat, melt butter. Reduce heat to low then add egg mixture and cook, stirring often, until the eggs are just set. Stir in chives, season with salt and pepper and remove from heat.
Add a layer of tortillas to the prepared baking dish. Top with a layer of hash browns, eggs, cheese and crumbled bacon. Repeat to make 2 more layers, ending with tortillas, cheese, and bacon.
Bake until the cheese is melted and the hash browns are golden, about 30 minutes.
Recipe from Delish.com
3/4 lb thin spaghetti
4 slices of bacon
2 cloves of garlic, minced
1 cup of chipped leftover ham
4 eggs, beaten
1 cup of grated Parmesan cheese
1/4 cup of chopped parsley
salt and course ground fresh pepper to taste
Cook the pasta in salted water until just al dente (ie. firm).
Meanwhile, cook the bacon in a large skillet until it’s crisp. Add the ham and garlic and saute for a few minutes. Add a little olive oil if the bacon didn’t render much fat.
In a small bowl, mix the cheese into the beaten eggs, and grind some black pepper in as well.
When the pasta is ready, drain and reserve 1 cup of the cooking liquid.
Add the pasta to the skillet and toss, along with the egg and cheese mixture, and parsley. Continue tossing over medium heat, adding a little of the reserved pasta water, until the eggs are cooked and the sauce is silky and thick. Add salt (if necessary) and more pepper to taste.
Serve with extra parsley and cheese as garnish.
Recipe from theviewfromgreatisland.com
2 cups powdered sugar
1 cup almond meal
3 egg whites, at room temperature
¼ cup granulated sugar
¼ teaspoon salt
½ teaspoon white food color
Preheat oven to 300ºF.
In a medium bowl, sift together powdered sugar, almond meal, and salt. Whisk until well combined.
In a separate bowl, whip egg whites until frothy, about 4 minutes. Slowly beat in sugar until soft peaks form.
Use a spatula to fold in about a 1/3 of the almond mixture to the meringue until well combined. Add the next 1/3, and fold completely. Fold in remaining 1/3.
Add white food color and fold in completely.
Use a circle template for the macaron outline. Turn the parchment over onto a baking sheet so that the pencil marks are facing down.
Spoon the batter into a piping bag fitted with a #2A tip. Pipe rounds over the circles on the parchment. Tap the baking sheet onto the counter to remove any air bubbles.
Let set for 30 to 60 minutes, until a skin forms.
Place the cookie sheet in another cookie sheet to help insulate the bottom, and then place another cookie sheet above to protect it from the direct heat. (do not use a silicon baking sheet in your pan…the cookies will not bake correctly).
Bake for 15 minutes.
Recipe from RosannaPansino.com
Thank you so much for stopping by and checking out my Brunch Recipe Ideas! If you make any of these recipes, send me a picture…I’d love to see it!