Happy Easter Weekend! Nothing says Easter more than a delicious, savoury and sweet brunch with loved ones. Though, who wants to slave away in the kitchen for hours during the holiday? Here are some easy recipes you can try out this weekend for your festivities. Some of them can even be prepared the night before so you can happily sleep in on Sunday morning. Whether you celebrate Easter, or just want to whip up something special for the long weekend, we’ve got you covered!
Overnight Baked Oatmeal
This recipe is great because the majority of the work can be done the night before and come morning time, all you have to do is pop it in the oven! There’s just something so comforting about oatmeal and this is a fun twist on the classic. Make the dish your own by substituting the dried cranberries and raisins for any other dried fruit you like such as dried apricots, dates or dried blueberries.
Ingredients
2 eggs, lightly beaten
3 cups milk (Any dairy or non-dairy milk will work!)
3/4 cup brown sugar
1/4 vegetable or sunflower oil
1 – 2 tsp cinnamon (to taste)
1 tsp salt
2 cups raw oats
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup nuts or seeds of choice (sunflowers seeds, sliced almonds, etc.)
Mix the wet ingredients, along with the cinnamon and salt, together in a large bowl until well combined. Carefully fold in the oats and dried fruit. Pour mixture into an 8-inch baking dish, cover with plastic and refrigerate overnight. When ready to bake, preheat your oven to 350 degrees Fahrenheit. Remove plastic from the baking dish and give the oats a stir. Sprinkle the nuts or seeds on top of the oatmeal and bake uncovered for about 45 minutes – until the oatmeal is golden brown. Let the oatmeal set for 10 minutes before serving.
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Assorted Baked Eggs
Eggs are a necessity at brunch, but sometimes they can get a little boring. Try baking your eggs for a fresh taste and presentation of the breakfast staple. Experiment with any toppings you like such as chopped bacon, mushrooms or cherry tomatoes to really impress your guests. You can even have guests customize their own dish! This recipe is for one, but the serving size is two eggs per person so it can easily be doubled, tripled or quadrupled!
Ingredients
vegetable or olive oil (for greasing)
2 large eggs
1/2 cup raw spinach, chopped
1/4 cup ham, chopped (Baked ham or deli slices will work!)
salt and pepper (to taste)
Preheat your oven to 425 degrees Fahrenheit. Lightly grease a small baking dish with the oil and then pour in your toppings so that they cover the bottom of the dish. Break your eggs over the toppings and season with salt and pepper to taste. Bake in oven for about 12 minutes. The whites should be opaque and the centre still runny. Leave in a little longer if you prefer a firmer yolk.
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Muffin Tin Hash Brown Cups
Here’s a fun spin on traditional hash browns that can be prepared in advance and don’t require you to stand over the stove frying all morning. These cute, hash brown cups are delicious and versatile. They can be topped with bacon, cheese, green onion, sour cream, scrambled eggs and more!
Ingredients
3 1/2 cups of peeled and shredded russet potatoes (Use pre-shredded frozen potatoes if you like!)
1/3 cup green onions, chopped
1/2 cup cheese of choice, shredded (Firm cheese such as parmesan or cheddar works best)
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable or olive oil
Squeeze shredded potatoes in cheese cloth or paper towel over the sink to get rid of as much moisture as possible. The less moisture, the more crispy your hash browns will be. In a bowl, gently mix together all ingredients with a fork until well combined. Grease a 12-cup muffin tin with some oil or cooking spray. Place a large spoonful of the potato mixture into each cup of the muffin tin, flattening the mixture against the sides and bottom of the tin to form a cup shape. If making in advance, cover the tin with plastic and refrigerated. When ready to bake, preheat oven to 350 degrees Fahrenheit and bake for about an hour until golden brown. Let sit for 5 minutes before serving.
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