Delightful Brunch Recipes For A Happy Easter Sunday Morning
Easter Sunday means a family gathering, Sunday mass perhaps, and even an Easter egg hunt. So why not start the celebration early in the day with a sumptuous yet simple brunch prepared by Chef Aileen Anastacio of Goodies n’ Sweets. The best part is, there isn’t much prep time required on the actual morning because you can prepare much of it the day before, and you can use leftovers as well. Best of all, the recipes are easy enough for the kids to help out in the kitchen!
Chef Aileen’s Sunday Brunch
Muesli and milk
Yogurt and fruit parfaits
Scones, butter, and jam
Smoked ham and cheese savory muffins
Chorizo and egg quesadilla
Baked ziti with bangers and mushrooms
Chocolate pancakes with bananas and caramel sauce
Smoked Ham and Cheese Savory Muffins
Chef Aileen opted to make savory muffins rather than the usual sweet ones. Whether they’re to-go or for a sit-down brunch, these muffins are a cinch to make since all you need to do is combine the wet and dry ingredients. For a smoky flavor, she used smoked ham and smoked cheddar. And for a healthier version, use whole wheat flour instead.
Serves 6 to 8
- 2 1/2 cups all-purpose flour
- 2/3 cup sugar?
- 1 1/2 tablespoons baking powder?
- 1/2 teaspoon salt?
- 1 1/4 cups corn oil?
- 1 1/4 cups buttermilk?
- 1 large egg?
- 1 teaspoon vanilla extract
- 1 cup smoked cheddar cheese?
- 6 strips smoked ham, cooked until crisp
- 1/2 cup all-purpose flour
- 1/4 cup butter, cubed and chilled?
- 1/4 cup sugar?
- 1/3 cup smoked cheddar cheese, grated or cubed
- 2 tablespoons smoked ham, cubed
1. Preheat oven to 375°F. Line muffin tins with paper cups.?
2. Combine flour, sugar, baking powder, and salt in a medium bowl.?
3. In another bowl, whisk together oil, buttermilk, egg, and vanilla. Pour over the flour mixture. Mix just until combined.?
4. Add the smoked cheddar and ham. Stir just until combined. Do not overmix.
5. Using a 2-ounce ice cream scooper, scoop the batter into the muffin cups.?
6. To make the streusel, combine flour, butter, and sugar. Mix until about pea-sized clumps form. Add the cheddar cheese and ham. Sprinkle about 1 to 2 tablespoons streusel on the muffins.?
7. Bake muffins in the preheated oven for 20 to 22 minutes or until tops are golden. Allow to cool for 15 minutes before serving.
CHEF’S NOTE: To substitute the buttermilk, let steep 1 cup milk + 1 tablespoon vinegar over low heat for 2 to 3 minutes before using.
Chorizo and Egg Quesadilla
Chorizo gives it that Tex-Mex touch combined with scrambled eggs, a breakfast must. Instead of making this into a frittata, Chef Aileen adds more heft to this brunch dish with the help of tortillas. Choose whole wheat tortillas for a healthier option. And if you don’t have sour cream on hand, substitute with mayonnaise instead.
- 1 tablespoon olive oil
- 1/2 piece chorizo, thinly sliced
- 2 eggs
- 2 tablespoons milk?
- salt and pepper, to taste
- 1 flour tortilla?
- 2 tablespoons sour cream
- 2 tablespoons cheddar cheese, grated
- tomato salsa, served on the side
- sour cream, served on the side
1. In a sauté pan with olive oil, cook the chorizo.?
2. In a bowl, beat eggs and milk together. Add salt and pepper.
3. Pour eggs into the pan. Cook until slightly set but not dry. Then remove scrambled eggs from the pan.?
4. Prepare the flour tortilla. On a half side of the flour tortilla, spread the sour cream. Then layer the scrambled eggs and chorizo, and sprinkle the cheese. Sandwich the filling by folding over the other end of the tortilla, forming a half moon.?
5. Heat a sauté pan on medium high heat. Cook the folded tortilla until golden, then flip to cook the other side until crisp. Remove from heat.?
6. Transfer the tortilla to a chopping board. Cut into 4 triangles, the way you would cut a pizza.?
7. Serve with tomato salsa and additional sour cream on the side.
Baked Ziti with Bangers and Mushrooms?
For something filling, go for a baked pasta dish. But instead of the usual baked macaroni, this dish incorporates breakfast favorites like bangers (an English pork sausage) and mushrooms. Chef Aileen adds some cream to mellow the sourness of the tomato sauce. If you prefer a chunkier texture, add diced tomatoes. And instead of ziti, you can use macaroni or fusilli to make this dish even more playful. The best part is you can prepare it ahead of time. Then just pop it in the oven once your guests arrive.
- 3 tablespoons olive oil
- 1 cup bangers (or any pork sausage), chopped
- 1/2 cup mushrooms, chopped?
- 1/4 cup chopped onion
- 1/2 tablespoon garlic, minced
- 1/4 teaspoon red pepper flakes
- 360 grams tomato purée
- 2 tablespoons parsley, chopped
- 225 grams ziti noodles, cooked as directed
- salt and pepper, to taste
- 1 cup heavy cream?
- 1 cup mozzarella cheese, grated
1. Preheat oven to 300°F. Heat olive oil in a sauté pan. Cook bangers until golden. Remove from heat.
2. In the same pan, add mushrooms and sauté for 2 to 3 minutes. Add onion and garlic. Cook until fragrant. Then add red pepper flakes.
3. Add the tomato purée. Allow to simmer for 7 to 10 minutes. Then add parsley.
4. Toss in cooked ziti noodles. Stir until well combined with the sauce. Season with salt and pepper.?
5. Place mixture in a baking dish. Pour cream over the noodles then top with mozzarella cheese.?
6. Bake in the preheated oven for 30 minutes or until cheese is slightly browned. Remove from the oven. Allow to cool for 10 minutes before serving.
Chocolate Pancakes with Bananas and Caramel Sauce
An indulgent treat made from scratch, these triple chocolate pancakes feature cocoa powder, chocolate milk, and chocolate chips. Mmmm! And for even fluffier pancakes, try whipping the egg whites separately then fold them into the batter. Sure, the usual syrup could work, but we level it up even more with caramel sauce (or add a pinch of salt to turn it into a salted caramel sauce)! For kids in the group, Chef Aileen suggests a pancake bar. Have a table with all the pancake components (batter can be prepared, or have the kids make it from scratch) where they can mix, cook, and top the pancakes with whatever fruits and sauces they want.
Serves 4 to 6
- 1 cup all-purpose flour?
- 1/4 cup cocoa powder?
- 1/4 cup sugar?
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups chocolate milk?
- 2 large eggs, separated?
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 1/4 cup chocolate chips?
- 1 banana, sliced?
- 1/4 cup caramel sauce, warm
1. In a medium bowl, whisk together all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine chocolate milk, egg yolks, melted butter, and vanilla. Stir well. Gradually add the liquid ingredients to the dry ingredients. Stir until combined but still lumpy.
3. In a bowl of an electric mixer, beat the egg whites until soft peaks form. Fold it into the batter.
4. Warm a griddle on low heat. Pour 1/2 cup of batter onto the griddle.
5. Cook until the top surface is covered with tiny bubbles, about 1 to 2 minutes. Sprinkle with 1 tablespoon chocolate chips on the surface.
6. Flip the pancakes and cook until the second side is golden brown. Repeat with the rest of the batter.?
7. Stack pancakes on a plate, top with sliced bananas, then drizzle with caramel sauce.
A longer version of this article appeared in FOOD Magazine, Issue 3, 2015 Recipes and food styling by Aileen A. Anastacio Produced by Tin Samson Photography by Ian Castañares Styling by Angelique Abesamis Castro