It is with great joy and excitement that I share this Easter Brunch menu with you!  A few weeks ago Jessi from Jessi’s Kitchen sent me a text message asking me if I wanted to help her with this project. My immediate answer was yes!!

We quickly planned this menu and got to work. I am so happy with the final project.  You will find a variety of recipes to please everyone at your Easter Brunch.  There are a couple of dishes that are more on the breakfast side and a few that are more on the lunch/dinner side.  And of course, we have included the perfect drink for any brunch!

Jessi and I hope you enjoy these dishes as much as we do! Happy Easter!

Blueberry Baked French Toast

Yields: 12 servings          Prep: 20 min          Cook: 1 hr

Ingredients:

• 1 loaf day old grain-free sandwich bread diced into one inch cubes
• 8 eggs
• 1 can coconut milk (lite or full fat)
• 1 cup coconut sugar
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp sea salt
• coconut oil/ghee for greasing
• 1 pint blueberries

Directions:

1. Preheat the oven to 350 degrees.
2. Lay out the cubes of bread on two baking sheets. Place in oven to toast for 8-10 min, until lightly golden brown on the bottom and beginning to harden.
3. While the bread cubes toast grease a 13×9 baking dish with coconut oil or ghee. Next in a large mixing bowl or blender combine the remaining ingredients, except for the blueberries, until well incorporated.
4. Once the bread has finished toasting spread out the bread in an even layer in the baking dish. Top with the blueberries. Lastly pour the egg mixture over the bread and blueberries and lightly press the bread cubes down.
5. Place in the oven for 50-60 minutes until the egg mixture has cooked through, and is slightly firm to touch.  The bread cubes on top will be golden brown.
6. Serve with maple syrup.

 Roasted Spring Vegetable Frittata

Yields: 8 servings          Prep: 15 min          Cook: 50 min

Ingredients: 

• 1 and 1/2 cup asparagus diced into 1-inch pieces (about half a bunch)
• 1 bunch radishes diced into quarters (about 8 radishes)
• 1 to 2 tbsp bacon grease, lard, butter, coconut oil, or ghee
• 1 tbsp garlic olive oil (sub 1 diced garlic clove and 1 tbsp oil)
• 10 eggs
• 1/3 cup milk of choice or water
• 1 tsp sea salt
• 1/2 tsp pepper
• fresh herbs (basil, chives, or parsley)

Directions:

1. Preheat the oven to 400 degrees.
2. In a 9-in pie dish add the radishes and asparagus.  Coat them in your cooking fat of choice and the garlic olive oil (if using fresh garlic add in last 5 minutes of cooking). Make sure to grease the sides of the pie dish as well.
3. Place the vegetables in the oven to roast for 15 to 20 minutes, until beginning to brown and softened. Stir halfway through cooking time.
4. While the vegetables cook whisk together the remaining ingredients, except for the fresh herbs.
5. Once the vegetables are finished roasting, remove the dish from the oven and immediately pour in the egg mixture.
6. Place the pie dish back in the oven and reduce the temperature to 350 degrees. Cook until the top is firm and beginning to brown on the edges, about 25-30 minutes.
7. Remove from the oven and allow to cool for 5 minutes before slicing and serving.  Serve with fresh herbs on top.

Field Green Salad with Roasted Asparagus, Toasted Almonds and a Lemon Vinaigrette

Recipe and Photo by Jessi’s Kitchen: Recipe Here.

Roasted Leg of Lamb with Blackberry Chutney

Recipe and Photo by Jessi’s Kitchen: Recipe here.

Potato and Sausage Hash

Recipe and Photo by Jessi’s Kitchen: Recipe Here.

Faux-mosa

Yields: 4 servings          Prep: 5 min

Ingredients:

• 1 750mL sparkling water bottle, chilled
• 1 large orange juiced
• 3 strawberries quartered

Directions:

Divide the orange juice and strawberries evenly between 4 glasses. Top with sparkling water. Serve immediately.

Traditional Mimosas

 Recipe and Picture by Jessi’s Kitchen: Recipe here.