Try these recipes for an unforgettable Easter brunch celebration.
Ham, Egg, and Asparagus Bake
- 1 ½ cups cooked ham, chopped
- ½ cup onion, chopped
- ¼ cup yellow (or red) bell peppers, chopped
- 10 oz pkg. frozen cut asparagus, thawed, or 10 fresh stalks, cut
- 8 eggs
- 2 cups milk
- 1 cup all-purpose flour
- ¼ cup grated Parmesan cheese
- ¾ teaspoon dried tarragon
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- Preheat oven to 425º F (220 degrees C).
- Lightly grease a 9×13 inch baking dish.
- Mix ham, onion, peppers, and asparagus in the prepared baking dish.
- In a large bowl, beat together eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over ham mixture.
- Bake 20 minutes in preheated oven or until a knife inserted in the center comes out clean.
- Sprinkle with cheddar cheese.
- Continue baking 3 to 5 minutes, or until cheese is melted.
- Let stand 5 to 10 minutes before serving.
Artichoke Hearts Gratin
- 6 fresh-cooked or canned artichoke hearts, halved (the latter drained well)
- 1 teaspoon vegetable oil
- 2 tablespoons bread crumbs
- ¼ cup finely grated Parmigiano-Reggiano cheese
- 1 tablespoon olive oil
- ½ lemon, cut into wedges
- salt and freshly ground black pepper to taste
- Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
- Set oven rack about 6 inches from heat source and preheat the oven’s broiler.
- Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
- Place artichoke heart halves on the prepared baking sheet, cut side up.
- Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese; drizzle with olive oil.
- Broil artichoke hearts until browned on top, about 7 minutes.
- Serve with lemon wedges.
Hot Cross Muffins
- 2 cups packaged biscuit mix
- ¼ cup sugar
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs, slightly beaten
- ¾ cup milk
- 2 tablespoons melted butter
- 2 teaspoons finely grated orange peel
- ½ cup currants or raisins, soaked in hot water to plump, drained
- 2 cups confectioners’ sugar, sift before measuring
- 1 ½ tablespoons butter, soft
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 3 to 4 tablespoons milk
- Preheat oven to 400 degrees F.
- Mix biscuit mix, sugar, salt, cinnamon, eggs, milk, melted butter, and orange peel. Add plumped raisins or currants.
- Grease 12 muffin cups or line with paper baking cups. Fill cups 2/3 full.
- Bake for 15 to 18 minutes.
- Make vanilla icing and drizzle or pipe over muffins to make cross shapes. Makes 12 hot cross muffins.
- Combine all icing ingredients in a small mixing bowl.
- Stir until smooth and well blended.
- Adjust for spreading consistency if necessary, adding more milk or more confectioners' sugar.
Beth Herman is a freelance writer with interests in healthy living and food, family, animal welfare, architecture and design, religion, and yoga. She writes for a variety of national and regional publications, institutions, and websites.