Easter Brunch Recipes
Easter morning calls for a delicious spring brunch with your friends and family. From a Breakfast Strudel or Casserole to a Green Chile Cheese Soufflé and even traditional Hot Cross Buns, these recipes are sure to please

Breakfast Casserole
Full of the flavors of the southwest, this recipe can be made ahead of time, and is from Audrey Ray, as featured in the Amado Territory Ranch Cookbook. Amado Territory Ranch is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, special events including high teas and weddings, dining, art, shopping, birding, and more. Read More.  

Layer in order in a greased shallow 9 x 12 inch casserole dish.

1 (4 oz.) can whole green chilies or fresh roasted
1 pound cheddar cheese, shredded
1 pound bacon, cooked crisp in bits
1 (7 oz.) cans green chili salsa
1 pound Monterey Jack cheese, shredded

Pour 10 beaten eggs over top layer. Bake at 325 degrees for 1 hour.
Can be made a day or two ahead, baked and reheated whole or in individual squares.
Can be baked, frozen and reheated.

Breakfast Strudel
This delightful recipe (see pictured) is by Andrea Peterson, Innkeeper of Blue Heron Farm Bed & Breakfast located in the rolling farmlands of Fallbrook, California. Read more. 

Defrost one sheet of puff pastry (available in most grocery stores in the frozen foods section)
The sheet of pastry comes folded into thirds.  Lay it on a baking pan.  You can use parchment paper if you desire.
Cut the outer thirds into slanted strips, keeping the connection to the center third intact.
Fry one section of chorizo sausage until it has given up the fat.
Drain it well.
Add ½ C chopped onions and sauté for a minute or two
Gently add four slightly beaten eggs.

Add:
¼ C chopped mint
¼ C chopped cilantro
Cheese, if desired

Cook the filling until almost done.  It will finish cooking in the oven.
Place the filling on the middle section of the pastry.
Crisscross the side strips over the filling.
Dust with Romano cheese, or whatever cheese you like.
Bake at 400 degrees until lightly browned.

Eggs Butterfield
This recipe is from Dawn Glass. Dawn and her husband Ed own and operate Butterfield Bed & Breakfast and Black Oak Cabin – both tucked under majestic cedar and oak trees on a serene ivy-covered hillside within the quaint historic district of Julian, CA. Read more. 

¼ Cup of butter or margarine
¼ Cup of flour
2 Cups fat free milk
½ Teaspoon finely ground pepper
3 Tablespoons butter
1 ½ Cups Italian seasoned breadcrumbs
1 12-oz Package bulk sausage
1 Bunch green onions, sliced - tops only
1 Red Bell Pepper, chopped
1 4-oz Can dried green chili’s, mild
1 8-oz Container sliced mushrooms, coarsely chopped
1 Tablespoon butter
20 Eggs

Preheat the oven to 350 degrees. In a 3-qt. saucepan, heat the butter over low heat until bubbly.
Add the flour and whisk on medium-low heat until slightly browned.
Slowly add the milk and cook over medium-low heat until it thickens.
Add the pepper and continue cooking on low heat until ready to add egg mixture. Stir occasionally.
Melt butter in a 4 cup bowl in the microwave for approximately 45-60 seconds.
Add the bread crumbs and stir with a fork to mix well. Set aside.
In a separate skillet, brown the sausage. Add the sliced onions and sauté until softened.
Add the red bell pepper, chili peppers, and mushrooms, cooking until tender.
Remove from heat and drain any fat. In a large bowl, beat the eggs.
Softly scramble the eggs in butter. Carefully draw the spatula throughout the eggs to form large curds - do not overcook.
Add the gravy and sausage mixture to the scrambled eggs, gently stirring and folding to mix.
Spray a 9 x 13 inch glass baking dish with PAM or other non-stick spray.
Pour the egg mixture into the prepared baking dish. Sprinkle the bread crumb mixture evenly over the top.
Bake uncovered for 30 minutes in the center of the oven until browned.
Serve with a side of bacon or sausage. Serves 8-10 people.

Florentine Skillet Brunch
This healthy breakfast dish by Sheri Blackburn, is from the Brandon Gallery’s ‘Edible Art’ Cook Book. Located in Fallbrook, California, Brandon Gallery is a co-operative gallery that showcases regional art and fine art crafts. Read more.  

2 Tbsp. cooking oil
3 cups shredded, cooked potatoes
¼ cup onions, chopped
¼ cup green peppers, chopped
¼ cup pimientos, chopped
Half of a 10 oz. package frozen spinach, cooked
½ cup drained cottage cheese
1 ½ cup egg substitute
½ tsp. celery salt
½ cup shredded cheese
1 tomato cut into wedges

Combine potatoes, onion, green pepper, pimiento, salt and pepper into skillet.
Cook over low heat for 10 minutes. Combine spinach and cottage cheese, and set aside.
Beat eggs, celery salt, and pepper. Spoon spinach mixture over potatoes. Pour eggs on top.
Cover and cook on low for about 10 minutes or until set. Sprinkle with cheese. Cover and cook 1-3 minutes.

Green Chili Cheese Soufflé
This southwestern soufflé is from Tina Clark, owner of Tina’s Cocina, a small cooking school that is dedicated to The Wisdom of the Hearth, the Heritage Cuisine of Old Yuma, Healthy Recipes, the Art of Presentation, and the Well Kept Secrets of the finest Chefs in the Southwest. Tina’s Cocina is located in St. Paul’s Cultural Center, in Yuma, Arizona. Read more.

10 eggs, lightly beaten
2 cans (4 ounces) mild green chilies, chopped
1 container (1 quart) cottage cheese
2 cups grated sharp cheddar cheese
1/2 cup flour
1/2 teaspoon baking powder

Preheat oven to 350 degrees. Mix all together except avocado and tomato. Pour in greased casserole pan, 8 x 12 inches. Bake for 1 hour. Can be made the night before, refrigerated and baked in the morning.

Hot Cross Buns
This traditional Easter recipe is from 1928, and is from Fern Story as published in 'Homemade Cooking Good 'Nuff for Sharing', a cookbook published by the Antique Gas & Steam Engine Museum. Nestled on 55 acres of rolling farm ground in Vista, California; the museum preserves the early days of the American farm and rural community. Read more.  

1 cup warm milk
1 yeast cake dissolved in milk
½ cup sugar

Add I cup flour and let rise overnight. The add:
2 cups flour
1 Tbsp. salt
¼ cup butter or lard
½ cup currants
1 nutmeg

Put this in a sponge, and let rise until light. Shape into round buns and place in a well-greased pan. With a sharp knife, cut a cross on top of each. Bake 20 minutes. While hot brush with sugar moistened with water, and let sear in oven a moment, and then fill cross with jelly, jam or plain frosting.


Nutty Broiled Grapefruit
Brought to us by Dawn Glass, this delightful recipe makes the perfect starter dish for an Easter Sunday brunch. Dawn and her husband Ed, are the Innkeepers of Butterfield Bed & Breakfast, and Black Oak Cabin, up in beautiful Julian, San Diego’s historic mountain destination. Read more.

2 large grapefruits
4 Tbsp. honey
4 Tbsp. chopped walnuts
4 mint sprigs

Preheat a broiler or griller. Cut each grapefruit in half crosswise.
Cut a thin slice off of the bottom of each half, if necessary so that it will stand upright.
Using a serrated grapefruit knife or a small, sharp knife; loosen the grapefruit segments in each half.