Easter morning can be pretty hectic. Between getting your family dressed in their special pastel-colored outfits and making it to church on time, the last thing you want to do is worry about getting brunch prepared. This Easter, make it easier on yourself by whipping up one of these flavorful make-ahead brunch recipes. They’re simple, satisfying, and taste like you’ve spent all morning in the kitchen!
The best part about this oatmeal bake is that it will last for about 5-7 days in your refrigerator. So, if you have any left over (which is highly unlikely), you can enjoy it again and again!
| Via She Likes Food The best part about this oatmeal bake is that it will last for about 5-7 days in your refrigerator. So, if you have any left over (which is highly unlikely), you can enjoy it again and again! |
4 cups
Old Fashioned Oats
1 1/2 tsp
Ground Cinnamon
1 tsp
Baking Powder
1/2 tsp
Salt
2 1/3 cups
Unsweetened Almond Milk
1/3 cup
Pure Maple Syrup
1 tsp
Fresh Lemon Juice
3
Bananas Mashed
1/2 cup
Peanut Butter Creamy or Crunchy
Optional Toppings Sliced Bananas, Whipped Cream, Ground Cinnamon
Servings:
- Pre-heat the oven to 375 degrees F.
- Add all of the dry ingredients to a medium sized bowl and mix.
- In a large bowl, add the almond milk, sugar, vanilla, maple syrup and lemon juice and mix together.
- Next add the mashed bananas and peanut butter and carefully beat with an electric mixer until bananas and peanut butter are evenly incorporated.
- Add the dry mixture to the wet mixture and stir until combined.
- Pour mixture into a greased 9″x13″ baking dish and shake dish to make sure everything is evenly spread out.
- Bake oatmeal for 20-25 minutes, until set.
- Can be served immediately or re-heated each morning. Garnish with toppings.
Simply prepare this flavorful breakfast bake the night before, let it chill in the refrigerator overnight, and pop it into the oven on Easter morning. Voila! Brunch is served.
| Via Delish Simply prepare this flavorful breakfast bake the night before, let it chill in the refrigerator overnight, and pop it into the oven on Easter morning. Voila! Brunch is served. |
2 1/2 Cups
Low-Fat Milk
8
Large Eggs
2 tbsp
Dijon Mustard
1 tsp
Fresh Thyme Chopped
1/4 tsp
Salt
1
Large Baguette Sliced
8 oz
Cheddar Cheese Shredded
8 oz
Deli Ham Thinly Sliced
1 tbsp
Fresh Chives Snipped
Servings:
- Preheat oven to 350 degrees F.
- Spray a square 2-quart baking dish with nonstick spray.
- In bowl, whisk milk, eggs, mustard, thyme, salt and pepper to blend.
- Arrange half of the bread, overlapping, in baking dish. Pour half of milk mixture over bread; sprinkle with half of Cheddar.
- Top with ham, then repeat layering of bread, milk and Cheddar.
- Cover dish; chill for 1 hour or up to overnight.
- Bake 50 to 55 minutes or until golden and custard is set. Let stand 5 minutes before serving. Garnish with chives.
Nothing says make-ahead quite like a slow cooker. Prepare the recipe as directed, skip the final step and refrigerate overnight. In the morning, give the mixture a good stir, then turn it on low, set it and forget it!
| Via The Foodie Corner Nothing says make-ahead quite like a slow cooker. Prepare the recipe as directed, skip the final step and refrigerate overnight. In the morning, give the mixture a good stir, then turn it on low, set it and forget it! |
2
Zucchini Medium Size, Coarsely Grated
6
Eggs
1/4 tsp
Sweet Paprika
1/4 tsp
Thyme Dried
3/4 tsp
Salt
1/4 tsp
Black Pepper
3 tbsp
Parsley Finely chopped
2/3 cup
Feta Cheese Crumbled
10
Cherry Tomatoes halved
Servings:
- Place the zucchini in a colander and sprinkle with 1/2 tsp salt. Let the juices drain for a while and then help it along by squeezing with your hands until most of the liquid has come out. At the end you should have one tightly packed cup of grated zucchini.
- Grease the slow cooker stoneware with the oil.
- In a large bowl, beat the eggs, paprika, thyme, ¼ tsp salt, pepper and parsley.
- Add the grated zucchini, tomatoes and crumbled feta. Mix well and pour mixture into the slow cooker.
- Turn on low and leave for about 3 hours. All cookers vary so check your frittata after 2 ½ hours or when the surface in the middle looks dry. Insert a knife in the center; it’s ready if the knife comes out dry of any juices.
The sweet, buttery and nutty flavors in this Pecan French Toast pair perfectly with a fresh fruit salad.
| Via Taste of Home The sweet, buttery and nutty flavors in this Pecan French Toast pair perfectly with a fresh fruit salad. |
1/4 cup
Brown Sugar packed
2 tbsp
Butter cubed
1 tbsp
Corn Syrup
1/4 cup
Pecans Chopped
4 slices
French Bread 1 Inch Thick
2/3 cup
2% milk
1/2 tsp
Vanilla Extract
1.8 tsp
Salt
Servings:
- In a small saucepan, combine the brown sugar, butter and corn syrup; cook over medium heat until thickened, about 3 minutes.
- Pour into an ungreased 8-in. square baking dish; sprinkle with pecans. Top with bread.
- In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes. Invert onto a serving platter.
