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An Easter brunch menu

By Staff | Mar 16, 2018

-Submitted photo Try an Easter brunch for your family’s holiday meal, including a spiral ham with honey-mustard glaze.


GRIT Magazine

When I was a child in the 1950s, we got dressed up every Easter Sunday and went to my paternal grandparents’ for dinner. Dressing up meant matching Easter dresses for my sister and me, along with bobby socks and patent leather shoes. We wore a dressy little jacket, called a topper, and an Easter hat. We even carried a little purse and wore gloves. My brother wore a suit and tie, and my parents dressed up as well. Dinner was always served later in the day, and the spread consisted of turkey with kielbasa and sauerkraut. As we grew up, got married, and had children of our own, we started going to my parents’ house to celebrate Easter dinner and continue with the tradition.

Now our children are grown with their own children, and we have Easter brunch at my house. We have found that we prefer this over an Easter dinner, because we eat sometime in the late morning, which gives us more time to sit around and socialize. Afterward, we have an Easter egg hunt for the grandchildren. Everyone heads home sometime in the afternoon, and there’s not a mad rush to clean up dinner so everyone can get home to get the children ready for bed for school on Monday.

This menu works great for a lot of occasions. My son and his wife host a brunch for their son’s birthday with a slightly different menu. We have also done Mother’s Day brunch, or you could do a spring or fall brunch. If you have a lot of people to feed, you can add bacon and sausage to the menu, along with bagels or muffins. And there’s always a pot of coffee on. Enjoy!

This broccoli and Swiss quiche is packed full of vegetables, cheese and bacon.

Spiral ham with

honey-mustard glaze

Yields 6 to 8 servings.

1/2 cup honey

1/2 cup spicy mustard

10- to 12-pound spiral ham


Preheat oven to 400 degrees.

In small saucepan, heat honey and mustard until hot. Remove from heat.

Place ham, sliced side down, in 9-by-13-inch roasting pan. Spread glaze over ham, covering all sides. Add an inch or so of water. Cover pan with foil.

Bake for 2 hours, or until center reaches an internal temperature of 145 degrees. Allow to cool for 10 minutes before serving.

Alida’s broccoli & Swiss quiche

Yields two 9-inch quiches.


2 cups sifted all-purpose flour

2/3 cup shortening or lard

Ice water


2 tablespoons butter

1 medium onion, chopped

2 cups broccoli, cooked and drained

2 cups grated Swiss cheese

1 pound bacon, diced and cooked crisp

4 eggs, lightly beaten

1 cup heavy cream

Salt and pepper, to taste

To make crust:

Place flour in bowl. Cut in shortening with fork until mixture resembles crumbs. Add water, 1 tablespoon at a time, until mixture just holds together. Do not knead.

Divide dough in half. On lightly floured surface, roll out each half into circle slightly larger than 9 inches. Carefully place each pie crust in 9-inch pie pan.

Crimp edges of pastry, and prick bottom and sides of crust with fork. Set crusts aside.

To make filling:

Preheat oven to 350 degrees.

In medium saucepan, melt butter. Add onion, saute until soft and translucent. Remove from heat and let cool.

In mixing bowl, combine onion, broccoli, cheese, and bacon. Set aside.

In separate bowl, whisk together eggs, cream, salt, and pepper. Pour over onion mixture, and mix until combined.

Divide mixture evenly between unbaked pie crusts. Bake for 45 minutes, or until knife inserted in center comes out clean. Cool for 10 minutes before slicing and serving.

French toast casserole

Yields 6 to 8 servings.

1 loaf French bread

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons sugar

2 teaspoons vanilla

3 teaspoons cinnamon, divided

2 teaspoons nutmeg, divided

2 sticks butter, softened

1 cup brown sugar

2 tablespoons light corn syrup

Generously butter 9-by-13-inch baking dish. Slice bread into 1-inch-thick slices, and arrange in rows in baking dish. Set aside.

In large bowl, combine eggs, half-and-half, milk, sugar, vanilla, 2 teaspoons cinnamon, and 1 teaspoon nutmeg. Whisk until blended but not bubbly.

Pour egg mixture over bread slices and spoon some between slices. Be sure all bread slices are covered with mixture.

Cover with foil and refrigerate overnight.

The next day, about an hour before you plan to eat, preheat oven to 350 degrees.

In small bowl, mix butter, brown sugar, corn syrup, remaining cinnamon, and remaining nutmeg until well-combined.

Remove casserole from refrigerator. Allow to come to room temperature for 15 to 20 minutes. Spread brown sugar mixture evenly over bread and egg mixture.

Bake for 45 minutes, or until puffed and lightly golden. Cool before serving.

Perfect scrambled eggs

Yields 6 to 8 servings.

4 tablespoons butter, divided

1/2 onion, finely chopped

10 to 12 eggs

1/4 cup milk

Salt and pepper, to taste

In large skillet, melt 2 tablespoons butter. Add onion, saute until soft and translucent. Remove from heat. Set aside.

In large bowl, whisk together eggs and milk. Add onion, and mix well.

In same skillet, over low heat, melt remaining butter. Pour in egg mixture. Using wooden spoon or spatula, slowly stir eggs in skillet. Continue to cook and stir until eggs are just set. Remove skillet from heat. Eggs will continue to cook slightly.

Season with salt and pepper, and serve hot.

Simple fruit salad

Yields 6 to 8 servings.

1 cup sliced strawberries

1 cup blueberries

1 cup peeled, sliced kiwi

1 cup cubed cantaloupe

1 cup cubed pineapple

1 cup cubed watermelon

1 cup yogurt, plain or flavored, optional

Honey and chopped nuts, optional

About 30 minutes before brunch, combine fruit in large bowl. Add yogurt, if using, and toss lightly. Cover and refrigerate until ready to eat.

Just before serving, drizzle with honey and top with nuts, if desired.

Note: Use any mix of fruits desired.


Orange juice

Champagne or sparkling white grape juice

Orange wedges and strawberry slices, optional

Fill champagne glasses half full with orange juice. Top with equal amounts of champagne.

Garnish with orange wedges and sliced strawberries, if desired.

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