Celebrate Easter with a brunch this year.  If you ever wanted an excuse to eat all of the yummy breakfast foods, this is the Holiday!  Whether you dine before or after the egg hunt, or even all day, here are some great recipes!!  Most of these you can make ahead and that makes the day ever more fun and relaxed.  

Sausage, Egg and Cheese Grits with Spinach Breakfast Bake

8-10 ounce package frozen chopped spinach, or the equivalent of fresh

16 ounce hot Italian sausage or your favorite breakfast sausage

2 cups low-sodium chicken broth

1 cup half and half

½ teaspoon salt

1 cup old-fashioned grits, not instant

1 cup Gouda cheese, can be switched out for your favorite cheese, Swiss works great

¼ teaspoon ground black pepper

¼ teaspoon garlic powder

2-3 tablespoons green onion, chopped and divided

1 cup grated sharp Cheddar cheese, divided

3 large eggs, lightly beaten

1.5 tablespoons plain cornmeal

Optional Toppings

Red pepper flakes

Freshly chopped green onion and parsley

Sriracha or hot sauce

Chopped bacon

Preheat oven to 350 degrees.  

Thaw spinach and squeeze out the liquid with paper towels.  

In a small-medium pot, bring broth to a rolling boil.  Stir in grits, salt, half and half and reduce heat to low/simmer.  Cook grits for 12-15 minutes, stirring occasionally until thickened. 

While the grits cook, brown sausage in a large cast iron skillet over medium-high heat, stirring often, 5-8 minutes or until sausage crumbles and is fully cooked; remove from skillet and drain.  Set aside.  

Once grits are ready, remove from heat and stir in Gouda, garlic powder, pepper, green onion and ¾ cup cheddar until melted.  The mixture will be very thick.

Add your sausage and chopped spinach to the grits and gently fold in the eggs until blended.  

Using Olive oil, grease a 10-12 inch cast iron skillet then sprinkle the bottom and sides with cornmeal.  Add the breakfast mixture, then sprinkle remaining cheddar cheese and top with a light sprinkling of red pepper flakes.  

Bake 350 degrees for 55 minutes or until set.  

Remove from oven and transfer to a wire rack to cool for about 30 minutes.  Top with fresh parsley and green onion, optional but tasty.  Also top with your favorite hot sauce.  

Hash Brown Crusted Quiche

For the Crust

20 ounces frozen hash browns, thawed

½ cup white cheddar cheese, shredded

½ teaspoon salt

¼ teaspoon freshly ground black pepper

For the Quiche

2 tablespoons unsalted butter

½ onion, thinly sliced

6 large eggs, lightly beaten

½ cup heavy cream

4 slices cooked and crumbled bacon

1 cup white cheddar cheese, shredded

1 tablespoons chives, sliced

Salt and pepper to taste

For the Crust, squeeze as much liquid from the thawed hash browns as possible and place into a large mixing bowl.  Add cheddar, salt and pepper and stir together.  

Lightly grease a 9inch springform pan with cooking spray and evenly press the hash browns mixture into the bottom and sides of the pan, making sure you don’t have any holes within the crust, this will prevent leakage.  Place the pan in the freezer and freeze for at least one hour.  

Preheat oven to 425 degrees.  Place frozen crust into the oven and par-bake for about 15 minutes.  Remove from oven and allow to cool some while mixing up the quiche.

For the Quiche, in a skillet melt butter over medium heat.  Add onions and lightly caramelize for 10-15 minutes.  Season with salt and pepper, set aside.

In a large mixing bowl, combine eggs and cream.  Whisk together until light and fluffy.  Add remaining ingredients, including caramelized onions and stir together until mixed up.  Season with salt and pepper. 

Pour filling mixture into the par-baked crust and place in the oven.  

Lower oven temperature to 375 degrees and bake the quiche for 25 to 30 minutes or until the eggs.   

Remove quiche from the oven and run a paring knife around the perimeter of the springform pan.  Loosen the springform pan from aides of quiche and place quiche back into the oven for an additional 10 – 15 minutes.  This will help the crust get crispy on the sides.  

Remove quiche from oven and cool for 10 minutes.  

Slice quiches into wedges, top with sliced chives and more. 

Eggs Benedict Casserole

For the Casserole 

10 tablespoons unsalted butter, 8 tablespoons melted and 2 just softened

12 English muffins, torn into small 1 inch pieces

10 ounces thinly sliced Black Forest ham, chopped

16 large eggs

1 ½ cups milk

1 ½ cups heavy cream

½ teaspoon garlic powder

¼ teaspoon freshly grated nutmeg

½ teaspoons salt

¾ teaspoon freshly ground pepper

¼ teaspoon ground sweet paprika, optional

For the Hollandaise Sauce

3 egg yolks

1 ½ tablespoons lemon juice

¾ teaspoon salt

Dash or two of hot pepper sauce 

9 tablespoons unsalted butter

For the Casserole preheat oven to 375°F and butter a 9x13-inch baking dish with 2 tablespoons softened butter.

Spread the English muffin pieces across the prepared baking dish and drizzle the melted butter over the top.  Spread the chopped ham over the top.

In a large bowl, combine the eggs, milk, cream, garlic powder, nutmeg, dried mustard, salt, and black pepper. Pour the egg mixture over the bread and bacon. The egg mixture should completely cover the bread/ham mixture.

Cover the casserole with aluminum foil and bake 30 minutes at 375°F. Remove the foil, sprinkle with paprika and bake another 25-30 minutes, or until the eggs are set in the middle.

Drizzle with Blender Hollandaise Sauce, a sprinkling of chopped fresh parsley and sweet paprika, optional.

For the Hollandaise Sauce add egg yolks, lemon juice, mustard, salt and hot pepper sauce to the blender bowl. Blend the egg mixture at medium speed until lighter in color and incorporated, 20-30 seconds.

Lower the blender speed to its lowest setting and drizzle in the melted butter while the blender is still on.

Blend for 15 seconds after all butter is incorporated.

Season to taste with any of the following if needed: lemon juice salt, Dijon mustard and/or hot pepper sauce.  Hollandaise sauce should taste a little salty, buttery and lemony with hint of heat.

Keep warm until ready to use, this recipe should be made and served within one hour of use.

Ham and Cheese Pull-Apart Bread

8 ounces cubed ham, or more according to taste

1 can pre-make flaky layered biscuits

4 whole eggs

8 tablespoons whole milk

½ cup chopped green bell pepper

1 tablespoon butter

1 teaspoon Dijon butter

½ cup freshly shredded mozzarella cheese

34 cup freshly shredded sharp cheddar cheese

1/5 cup chopped green onion

Optional additions

1 tablespoon chopped fresh rosemary

1 clove garlic, minced

¼ teaspoon salt

¼ teaspoon black pepper

Preheat the oven to 350 degrees.  

In a small skillet over medium heat, melt the butter and add diced green pepper.  Cook until tender, set aside.  

In a large bowl, beat egg and milk.  Whisk until smooth.

Add Dijon mustard and the optional ingredients to the egg mixture, Stir until smooth.  Set aside.

Cut each biscuit to 1 -inch length, then add them into the egg mixture and coat evenly.  

Add the cubed ham, bell pepper, onion, and shredded cheeses to the mixture.  Mix until well combined.  

Transfer the mixture into a greased 9 x 13 inch baking dish.   

Cook uncovered for about 35 minutes or until the bread is cooked through or until a knife inserted in the center comes out clean.