We all know that Sundays are synonymous with brunch. However, Easter morning is often filled with activities like going to church, visiting with family and hunting for Easter eggs. With so much to do, it can be difficult to find time to prepare an entire brunch. Fortunately, we’ve rounded up our favorite brunch recipes that can be prepared ahead of time and served on Easter morning, giving you more time with family and friends. Make your Easter brunch extra special with a buffet of these make-ahead, mouth-watering recipes.
First up, a brunch buffet isn’t complete without a satisfying breakfast casserole. Moore’s newest marinade, Zesty Garden Herb, makes a fresh and flavorful addition to your standard breakfast casserole. Check out this recipe from our friends at Foodies Sweet Goodies
below. You can bake this dish the day before Easter, refrigerate, reheat and serve!
1 cup Moore’s Zesty Garden Herb Marinade
1 cup cubed potatoes small cubes
1 cup shredded mozzarella
1 cup your choice ham, sausage, or bacon chopped
1 onion chopped
Get the full recipe here
You can’t have Easter brunch without a baked ham. This Southern-style staple is basted in a glaze made up of Moore’s Original Marinade, preserves, mustard and ginger.
½ cup Moore's Original Marinade
2 tbsp. prepared mustard
2 cups peach or pineapple preserves
1 tsp ground ginger
5-7 lbs. smoked fully cooked ham half skin sliced
Combine preserves, Moore's Marinade, ginger and mustard.
Score fat from ham in a diamond design and stud with cloves.
Roast, uncovered, at 325° for 18 to 24 minutes per pound or until meat thermometer registers 140° (1½ to 2 hours).
Baste every 15 to 20 minutes with half of sauce mixture.
Heat remaining sauce and serve with ham.
This recipe for deviled eggs is simply EGG-cellent. To make these bite-sized treats even more festive, follow these instructions to transform them into “hatching chick deviled eggs
6 Hard-boiled eggs
2 Tbsp. Mayonnaise
½ tsp. Dijon mustard
1 Tbsp. Moore's Original Buffalo Sauce
¼ tsp. Salt
Dash of pepper
1 Tbsp. blue cheese, crumbled
1 Tbsp. Moore's Buffalo Sauce
Slice the eggs lengthwise and transfer the yolks to a small bowl.
Mash the yolks with a fork until smooth.
To the yolks, add mayonnaise, mustard, buffalo sauce, salt, and pepper. Combine well.
You can either pipe using a pastry bag or use a spoon to fill the egg white halves with an even amount of the filling.
Place the deviled eggs on a platter and refrigerate until ready to serve.
**Optional: sprinkle blue cheese and extra buffalo sauce as a garnish, if desired.
Lastly, these simple, but savory Sausage and Cheese Muffins will make the perfect addition to Easter brunch! You can’t eat just one!
1 lb. mild ground pork sausage
1 cup Moore's Original Marinade
1 tsp onion powder
3 cups all-purpose baking mix
1 (10.75 oz.) can condensed fiesta nacho cheese soup
2 cups shredded Cheddar cheese
3/4 cup buttermilk (water or milk will work too)
1-2 cups Moore's Honey BBQ Sauce
Marinate sausage in Moore's Original Marinade for 30 Minutes
Cook sausage and onion powder in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.
Preheat oven to 375.
Mix sausage, baking mix, and shredded cheese in a large bowl.
In a separate bowl, stir together the soup and buttermilk.
Add the soup mixture to the sausage mixture, stirring just until dry ingredients are moistened.
You can use your (Clean) hands to scoop the mixture into lightly greased mini muffin tins, filling to tops of cups.
CAREFULLY, place the muffin tins into the oven and bake for 15-18 minutes or until lightly browned.
Now everybody gets to help clean up!
Serve with a small bowl of Moore's Honey BBQ Sauce for delicious dipping.