From savory quiches to sweet treats, we’ve got you covered with dishes that will elevate your Easter celebration to new heights.
Vegetable Frittata
Ingredients: 8 large eggs, 1/4 cup milk, Salt and pepper to taste, 1 tablespoon olive oil, 1 small onion, diced, 1 bell pepper, diced, 1 cup chopped spinach, 1 cup sliced mushrooms and 1 cup shredded cheese
Method: Preheat broiler. In a large bowl, whisk together eggs, milk, salt, and pepper. Heat olive oil in a large oven-safe skillet over medium heat. Add onion, bell pepper, spinach, and mushrooms. Cook until vegetables are tender, about 5 minutes. Pour egg mixture over the vegetables in the skillet. Cook, without stirring, until the edges are set, about 5 minutes. Sprinkle shredded cheese evenly over the top of the frittata. Transfer the skillet to the broiler and broil until the top is golden brown and the eggs are set in the middle, about 3-5 minutes. Cut into wedges and serve.
Baked French Toast Casserole
Ingredients: 1 loaf bread, cut into 1-inch cubes, 6 eggs, 2 cups milk, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmega d Maple syrup for serving
Method: Grease a 9x13-inch baking dish and spread the bread cubes evenly in the dish. In a large bowl, whisk together eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg until well combined. Pour the egg mixture over the bread cubes, making sure all the bread is evenly coated. Cover and refrigerate overnight. Preheat oven to 350°F (175°C). Bake the French toast casserole for 45-50 minutes, or until golden brown and set in the middle. Serve warm with maple syrup.
Source: pexels.comFresh Fruit Salad
Ingredients: Assorted fresh fruit (such as strawberries, blueberries, pineapple, grapes, kiwi, and oranges), chopped or sliced, 2 tablespoons honey, 1 tablespoon freshly squeezed lemon juice, Fresh mint leaves for garnish (optional)
Method: In a large bowl, combine the chopped or sliced fruit. In a small bowl, whisk together honey and lemon juice. Pour the honey-lemon mixture over the fruit and toss gently to coat. Garnish with fresh mint leaves, if desired. Serve immediately or refrigerate until ready to serve.
Lemon Poppy Seed Muffins
Ingredients: 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, Zest of 2 lemons, 2 tablespoons poppy seeds, 3/4 cup sour cream, 1/2 cup unsalted butter, melted and cooled, 2 large eggs, 2 tablespoons freshly squeezed lemon juice and 1 teaspoon vanilla extract
Method: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds. In a separate bowl, whisk together sour cream, melted butter, eggs, lemon juice, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Source: pexels.comClassic Deviled Eggs
Ingredients: 6 hard-boiled eggs, 1/4 cup mayonnaise, 1 teaspoon mustard, Salt and pepper to taste and Paprika for garnish
Method: Peel the hard-boiled eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with a fork and mix in mayonnaise, mustard, salt, and pepper until smooth. Spoon or pipe the yolk mixture back into the egg whites. Sprinkle with paprika for garnish. Chill until ready to serve.
