Easter Sunday Brunch

A few of our family's Easter traditions include a Puppy Easter Egg Hunt, watching 'The Ten Commandments' and having a big Easter Day Brunch.  Although I may alternate a few of these items here and there, these are all the dishes I serve in my Easter Brunch spreads.  I hope you and your family enjoy these delicious recipes and also gives you great ideas of your own!
                                              On the Menu

Eggs in a Basket with Bacon Handles

Cinna-Bunnies

Roasted Sweet Potato 'carrots'

Apple Rose Breakfast Rolls

Easter Basket Cupcakes

Beverages:

Mimosas

Peep-tinis

"HOP"py Easter IPA

Eggs in a Basket

Ingredients - Makes 6-8 Baskets:

2-3 red potatoes - shredded/ raw hash browns

Spray Olive oil

3 tbsp extra virgin olive oil

6-8 eggs

3-4 strips of bacon

tin foil

1. Heat oven to 350 degrees F
   
2. In a well greased muffin pan, arrange shredded potatoes/ hash browns in six cup to cover, bottom, walls of cup and have a slight over hang outside of the cup.
3. Put in oven and cook approximately 15 minutes, or until the 'overhang' potatoes start to brown.  
4. Meanwhile, cook bacon over medium heat in a skillet.  Cook to slightly under-done, and not to a crisp (bacon should still be pliable)
5. Remove hash brown cups from oven and brush with more olive oil on the inside and edges of hash brown cups.  Return to oven for about 10 minutes (if the outer, overhang edges get too crispy, place a piece of tin foil loosely over the top of the muffin pan.
6. Remove muffin pan from oven and add one egg to each hash brown cup.  Return to oven and increase heat to 375 degrees F.
7. As egg whites begin to turn white, remove from oven.
8. Bend a piece of bacon over the sides of each hash brown cup and insert tips into the egg white so that an arch forms (the basket handle, refer to picture.)
   
9. Return to oven and bake an additional 5 minutes, or until bacon is fully cooked and eggs are firm. (Note: If your bacon and eggs are cooked fully, cover with tin foil and allow to cook or return to oven but turn off heat, so that bacon, egg and hash browns adhere to each other).
10. Use a knife to loosen basket edges, and use knife and spoon to lift basket out of muffin tin to your serving dish...Enjoy!

Cinna-Bunnies

Ingredients-Makes 5 Bunnies:

Pillsbury Cinnamon Rolls (refrigerated tube)

1. Preheat oven as per instruction on tube.
2. Remove icing container and cinnamon dough from tube.
3. Separate the pre-cut cinnamon rolls.
4. Take a roll, and carefully unfurl it so it is a long strip of cinnamon dough.
5. Twist to make a loop (body of bunny), and twist twice more, smaller and tighter, so that dough comes together with the ends out (head of bunny and ears, refer to picture).
6. Take a few pieces of dough from each 'bunny ear,' and roll into a ball.
7. Place the ball at the bottom of the loop, to make the tail of the bunny body.
8. Repeat with other rolls, and cook in oven per tube instructions.
9. Apply the icing and serve...Enjoy!                           

Roasted Sweet Potato 'Carrots'

Ingredients- Makes 6 'Carrots':

6 sweet potatoes - long and tapered on an end, if available 

4 tbsp. butter

Preferred syrup (I recommend either pure maple syrup or I personally use sugar-free syrup)

1. Heat oven to 375 degrees F.
2. Wash and peel sweet potatoes to remove all of the skins.
3. As needed, cut one end to blunt it, and peel to taper the other end (shape to get a fat carrot shape)
4. Microwave potatoes for about 6-7 minutes, until potatoes are slightly cooked.
5. Remove potatoes from microwave, these may be very hot, allow to cool enough so that you can safely handle.  
6. Cut 1/4" slices into each potato without cutting all the way through and the potato remains connected on the bottom.
7. Brush or rub the butter onto each potato, allowing it to drip down into each slice.
8. Generously drizzle with syrup.
9. Roast in oven for approximately 20-30 minutes.  Transfer to serving dish...Enjoy!

Basic Mimosas

Mix orange juice and cold champagne.