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Five easy Easter brunch recipes
Published: 4/7/2012 4:02 PM
Last Modified: 4/7/2012 4:07 PM

yum

Truth be told, you can make these recipes for breakfast. However, I like the concept of brunch because it implies sleeping late.

I have made the French Toast recipe and I can tell you that it is wonderful. I have also made a similar version of the Chilaquiles.

The other three were on my to-do list so I thought I’d share them with you.

Happy Easter!

Alton Brown’s French Toast
1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter
1. In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
2. Preheat oven to 375 degrees. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
3. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
- Adapted from Food Network

Breakfast Casserole
Makes: 12-18 servings
1/2 – 1 pound sausage
1 package crescent rolls
1 cup cheddar cheese, shredded
5 eggs
1/4 cup milk
1 teaspoon oregano or rosemary
1/2 teaspoon salt
1/4 teaspoon pepper

1. Preheat oven to 400 degrees.
2. Place a skillet over medium heat and add the sausage. Break up the sausage as it cooks, letting it brown completely.
3. Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough.
4. Spread the sausage over the dough.
5. Sprinkle the cheese on top of the sausage.
6. In a medium bowl, whisk the eggs with the milk, oregano or rosemary, salt, and pepper. Pour the egg mixture over the top of the casserole.
7. Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.
- adapted from BranAppetit.com

Potato Chip Torta
6 eggs
1 tablespoon sliced green onions
2 cups potato chips
kosher salt and cracked black pepper
1 teaspoon butter
Garnish with green onions, Greek yogurt or whatever you choose.
1. Beat eggs and scallions in a large bowl. Gently fold potato chips into eggs, trying to break as few as possible. Season with salt.
2. Heat pan over medium high heat and add butter; when foam subsides, add egg/chip mixture and turn heat to medium low. Using a rubber spatula, gently pull eggs away from sides of pan while the eggs set.
3. When eggs have begun to set, use a oven mitt and a plate to flip over torta. Place plate over pan, and securing the pan to the plate with an oven mitt, flip pan over so torta lands on the plate, then gently slip torta back into pan to finish cooking.
- adapted from SeriousEats.com

Buttermilk-Blueberry Breakfast Cake
Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup sugar *
1 tablespoon sugar (for sprinkling on top)
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons

1. Preheat the oven to 350 degrees. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
- adapted from AlexandraCooks.com

Basic Chilaquiles
Serves two
2 cups tortilla chips (or you can use fried corn tortillas)
2 cups green chile sauce
1 cup shredded white cheese (queso quesadilla or mozzarella)
Oil for pan
1. Lightly coat a medium frying pan with oil. Heat over medium-high heat and add in tortilla chips. Quickly pour sauce over chips and reduce heat to medium-low. Simmer chips in sauce (but do not stir them)until the chips have absorbed enough liquid to become soft. Sprinkle cheese on top and let cheese melt. Serve immediately.
-adapted from About.com

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miss myrtle (10 months ago)

I'm making a french toast casserole this weekend with a twist..will throw some red raspberries on top of my bread, then some cream cheese. It will look like a torte. It will soak overnight.

Serving with red raspberry syrup. I found some at Reasors.

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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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