by buhny

Quick Easter Brunch Ideas ? Healthy for Kids and You

You actually don’t need to make Easter brunch expensive to make it wholly special. Even a simple treat can be elegant if you take advantage of fresh spring ingredients and allow simplicity and healthfulness to make a twist on the typical Easter morning treat somewhere between breakfast and lunch.

Here are easy but terrific ideas with delightful spring ingredients for a wondrous Easter bruncheon.


3-4 cups milk
¾ teaspoon salt
1 cup quick-cooking polenta
1 teaspoon vanilla extract
¼ cup honey
¼ cup unsalted butter
½ cup almonds, crushed


In a saucepan, bring milk to boil over a medium heat. Once boiled, reduce heat to low. Slowly add the polenta into the boiling milk, stirring gently to avoid lumps. When all the polenta has been added, add the butter. Mix well, and cook for 1 minute. Turn heat off and add the vanilla. Place hot polenta in bowls. Top with honey and almonds, or whisk in cheese, instead of honey and almonds. Serve with your favorite hot drink.



3/4 cup all-purpose flour
6 eggs
1 teaspoon ground mustard
1/2 teaspoon seasoned salt
1/2 teaspoon baking powder
1/2 teaspoon butter
1 can sour cream
3/4 cup milk
2 cups ham, cooked and cubed
1 cup red tomatoes, chopped
2 cups shredded cheese
1/2 cup chopped fresh chives


In a large bowl, beat the eggs, flour, mustard, salt, baking powder, butter, sour cream and milk with a wire whisk until well-blended. Fold in ham, tomatoes, cheese and chives. Pour evenly into a sprayed rectangular baking dish and bake uncovered at 350°F for 50 to 60 minutes, or until top has lightly browned. Let cool for 5 minutes before cutting. Garnish with tomato slices and chives.


16 slices of bread
2 tablespoons vegetable oil
4 eggs, slightly beaten ½ cup half cream
1/8 tablespoon nutmeg
¼ tablespoon vanilla
½ cup softened cream cheese, preferably low-fat
½ cup yogurt, preferably low-fat
½ cup jam, any flavor


Pour a little amount of oil on griddle enough to coat surface, and preheat to 325-350 degrees. In a large bowl, put together eggs, cream, nutmeg and vanilla, mixing well. Dip bread into the cream mixture and quickly place on heated griddle. Cook on each side turning regularly for 1 -2 minutes or until bread has lightly browned. Combine cream cheese and yogurt. Spread evenly on half of the French toasts. Put another piece of toast on top. Spread jam generously on top of the second toast. Serve while warm.

Terry Retter

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