Celebrate the Season with Easter Brunch

A portmanteau of the words “breakfast” and “lunch,” brunch has been a popular weekend meal for more than a century. Here are some reader recipes to try this Easter season:

Amanda Cunningham, Staff Writer

 

From our Readers:

Easy Coffee Cake

Joann Frazier Hensley, McGaheysville, Virginia

Ingredients:

3/4 cup softened butter
1ó cups sugar
3 eggs
3 cups all-purpose flour, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
2 cups sour cream
1 cup chopped walnuts
2/3 cup packed brown sugar
ó cup chopped red candied cherries (optional)
Glaze:
1/2 cup powdered sugar
3/4tablespoon milk
6 red candied cherries (optional)

Directions:

Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix remaining dry ingredients together, add alternately with sour cream to creamed mixture. Mix until well blended. In a small bowl, stir together walnuts, brown sugar and cherries. Pour 1batter in a greased 10-inch tube pan. Sprinkle 13 nut mixture over batter. Repeat layers twice. Bake in a preheated 350-degree oven for 1 hour 15 minutes. Unmold warm cake and drizzle with a glaze mixture of powdered sugar and milk. If desired, garnish with 6 red candied cherries.


 

Eggs Olé

Courtesy of the Virginia Egg Council

Ingredients:

12 eggs
16 oz. cottage cheese
7-oz. can diced green chilies
ó cup all-purpose flour
8-oz. grated Monterey or pepper jack cheese
8-oz. grated extra sharp cheddar cheese
1 teaspoon baking powder*
Garnishes: chopped cilantro, salsa & sour cream

Directions:

Beat eggs, gently until they are broken and mixed together. Stir in remaining ingredients and pour in a greased 9-by-13-inch casserole. Bake in a preheated 350-degree oven for 35-40 minutes. Serve hot with garnishes on the side. Serves 8-10. *If prepping ahead, add baking powder just before baking.


 

From our Readers:

Upside Down French Toast

Susan Leinberger, Dumfries, Virginia

Ingredients:

1 cup brown sugar
ó cup butter, melted
1 tablespoon maple syrup
1 loaf French bread, cut into 16 1-inch slices
5 eggs
2 cups milk
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1/4 cup chopped pecans (optional)

Directions:

Combine brown sugar, melted butter and maple syrup, then pour in a foil-lined 15-by-10-inch pan. Arrange bread slices over sugar mixture. Beat eggs, milk, cinnamon, nutmeg and vanilla until well blended, then pour over bread. Cover with plastic wrap and refrigerate overnight. The next morning, remove plastic wrap and sprinkle with pecans. Bake in a preheated 350-degree oven for 30-35 minutes. To serve, use a spatula to invert the entire pan onto a serving tray. Makes 8 servings.


 

From Our Readers:

Speedy Ham & Cheese Quiche

Carolyn Kronk, Henrico, Virginia

Ingredients:

1 1/2 cups cooked ham, cubed
1 1/2 cups shredded cheddar or swiss
3/4 cup chopped onion
3 tablespoons chopped green pepper
1 cup Bisquick baking mix
2 cups milk
5 eggs
ó cup cornflakes
Salt & pepper to taste
3/4 cup melted butter

Directions:

Grease an 8-by-12-inch baking dish and arrange the ham, cheese, onion and green pepper evenly over the bottom. In a medium bowl, mix Bisquick, eggs and milk well, then pour over. Sprinkle with cornflakes, salt & pepper and drizzle with melted butter. Bake in a preheated 350-degree oven for 45-50 minutes or until golden brown.


 

From our Readers:

Citrus Pomegranate Salad

Sheila Jones, Wake, Virginia

Ingredients:

1 fresh pomegranate
2 ruby red grapefruit
3 navel oranges

Directions:

Slice the pomegranate into quarters, then hold each section over a bowl as you separate seeds from white pith, catching the juice and removing any white membrane. Slice rind from each citrus fruit and hold over the same bowl as you cut into segments, catching the juices and removing any white membranes. Refrigerate before serving, then garnish with fresh mint. Serves 6-8.


 

From Our Readers:

Overnight Sausage/Egg Casserole

Ruby Cauthorne, Ruther Glen, Virginia

Ingredients:

16-oz. package bulk sausage
4 cups cubed dry bread
2 cups shredded cheddar
1 cup peeled, chopped tomatoes
10 eggs
4 cups milk
1 teaspoon dry mustard
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Directions:

Cook sausage, draining off fat. Arrange bread in a greased 9-by-13-inch baking dish, with sausage, cheese and tomatoes over top. Beat eggs, milk and seasonings, then pour over, cover and refrigerate overnight. Bake uncovered at 325 degrees for 45-50 minutes. Serves 6.


 

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Strawberries, Raspberries, Okra, Tomatoes.

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