Pastels, egg hunting and family time – these are just some of the many necessary components of Easter Sunday. It’s the time of year when the daffodils are in bloom, the temperature is perfect for sun dresses and cardigans, and family and friends can finally come out of hibernation to enjoy tasty food and company while celebrating the meaning of the holiday.
Below are a few of my favorite recipes to incorporate into your Easter Sunday.
Begin your morning with the perfect Easter brunch. Since it’s likely your Easter morning will be filled with getting the kids (and yourself) ready for Sunday service and coordinating with family, make your life easier by preparing this overnight breakfast casserole from Southern Living the night before.
Cheesy Sausage Croissant Bake
- 1 pound hot ground pork sausage (such as Jimmy Dean)
- 1 1/4 cups (5 oz.) shredded Parmesan cheese
- 1 teaspoon table salt
- 6 green onions, sliced
- 1 (13.22-oz.) package mini croissants (about 24), torn
- Vegetable cooking spray
- 3 cups milk
- 1 cup heavy cream
- 5 large eggs, lightly beaten
- 2 cups (8 oz.) shredded Gruyère cheese
How to Make It
Cook sausage 8 minutes in a skillet over medium-high heat, stirring to crumble. Toss together sausage, Parmesan, and next 3 ingredients; arrange in a 13- x 9-inch baking dish coated with cooking spray.
Whisk together milk and next 2 ingredients; pour over sausage mixture. Cover and chill 8 hours.
- Preheat oven to 350°. Uncover casserole, and sprinkle with Gruyère. Bake 45 minutes or until golden. Let stand 10 minutes.
Stir up some mimosas and voilà — a decedant brunch at your fingertips!
Empty Tomb Rolls
- 1/4 cup granulated sugar
- 2 tablespoons Pillsbury BEST all-purpose flour
- 1 teaspoon ground cinnamon
- 2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
- 16 large marshmallows
- 1/4 cup LAND O LAKES butter or margarine, melted
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 to 3 teaspoons milk
- chopped nuts (optional)
- How to Make It
Heat oven to 375°F. Spray 16 medium muffin cups with CRISCO Original No-Stick Cooking Spray. In small bowl, mix granulated sugar, flour and cinnamon.
Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.
Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.
Once they have baked, the children will discover that the marshmallow has disappeared, representing the resurrection of Jesus.
What to do with the Leftovers Eggs?!
Let’s face it, you’re going to have a LOT of leftover eggs at the end of the day and if you’re like me — you hate throwing food away. Try some of the recipes below to use the eggs up faster and get a jump start on your weekday lunches for the upcoming week.
The Tastiest Darn Egg Salad Recipe
This egg salad recipe from Taste of Home is perfect for brown bagging it to school/work on Monday morning.
- 1/4 cup mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon dried minced onion
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 hard-cooked eggs, chopped
- 1/2 cup finely chopped celery
How to Make It
- In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate. Yield: 3 servings.
Campfire Cheese Hash Brown Packets
Another yummy recipe to try with boiled eggs is the Campfire Cheese Hash Brown Packets (also Taste of Home)
- 1 package (28 ounces) frozen O’Brien potatoes, thawed
- 1-1/4 cups (5 ounces) shredded cheddar cheese, divided
- Bacon, cooked and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Hard-cooked eggs and pico de gallo, optional
How to Make It
- Prepare campfire or grill for medium-high heat. Toss potatoes with 3/4 cup cheese, bacon, salt and pepper.
- Divide mixture among four 18×12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly.
- Place packets over campfire or grill; cook 6-9 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape; sprinkle with remaining cheese. If desired, serve with eggs and pico de gallo. Yield: 4 servings.
Hard boiled eggs can also easily be tossed in a garden salad for some extra protein or just eaten plain for a weekday breakfast or snack. Remember, hard boiled eggs, when refrigerated, keep for a week so with a little creativity, you can avoid throwing any away.
What are some of your favorite Easter recipes? Comment below and thanks for reading!