A Springtime Brunch: Celebrating Easter

March 28, 2016

Tradition is a big part of who I am.  I could give you a play by play of every single Thanksgiving, Christmas and Easter before it even took place for the first 24 years of my life.  But after moving across the country nine years ago away from my family and friends some of those traditions fell by the way side, and certainly not for lack of trying on my part.  Thankfully my cousins who live close by were a big part of those traditions growing up so we always make a point to be together around all the holidays, even if that’s the only tradition we’re able to keep.  It brings our family back east some comfort knowing we’re all together as well.

However our household has been busy lately with no signs of slowing down anytime soon and typically a big holiday would call for a traditional turkey dinner, but this year I was really craving something different.   Hosting an intimate spring-themed brunch has been on my mind for a while and I thought what better opportunity than for celebrating Easter.

With a quick invite sent out a few days before I managed to throw together a fun little meal that was ultra-casual yet finished with a few fine details.  I’m certainly no 5-star chef and I got a little distracted once guests arrived (I burnt the damn pancakes) but in the end everyone left with a full belly and that’s all I really hoped for.

Spring time brunch: celebrating Easter


A Spring Time Brunch Menu 

Spinach and Sweet Potato Frittata 

Whole Wheat Pancakes with Fresh Strawberries and Whipped Cream 

Maple Bacon

Brown Sugar Sausages 

Blueberry Arugula Salad with a Citrus Poppyseed Dressing

Vanilla Bean Cake with Buttercream Frosting

Freshly Brewed Coffee with Homemade “Bailey’s” Irish Cream 

Traditional Caesar Cocktail

Sparkling Rose Lemonade


Spinach and Sweet Potato Frittata 

12 eggs
1 cup spinach, coarsely chopped
1/2 cup sweet potato, diced and roasted
1/4 cup diced onion
1/2 cup milk (2% or higher)
1/4 cup shredded cheese
Salt and pepper

In a seasoned cast iron skillet set to low heat, saute onion until soft and translucent.

Add spinach and continue to cook on low until spinach is wilted.

Add cooked sweet potato to the skillet and season with salt and pepper.

In a medium sized bowl beat eggs and milk together and pour into pan over the vegetables.

Sprinkle with cheese.

Cover and cook on low heat until eggs are firm and set on top.  Serve and enjoy!


Whole Wheat Pancakes 

2 cups whole wheat flour
4 tbsp sugar
1/2 tsp salt
8 tsp baking powder
1/3 cup vegetable oil
2 eggs, beaten well
2 cups milk

In a large bowl mix together flour, sugar, salt and baking powder, set aside.

In a separate bowl add vegetable oil, eggs and milk, mix well.

Combine the wet and dry ingredients just until blended, do not over mix.

Cook on med heat until little bubbles begin to form, flip and cook the other side until lightly golden and cooked through.  Enjoy!


Maple Bacon and Brown Sugar Sausages 

1 pkg maple bacon

1 pkg brown sugar sausages


Preheat oven to 375°F.

Line a large baking pan with tin  foil.

Place a metal cookie rack on top of the foiled pan.

Lay out slices of bacon along side one another in a single layer.
*You may have to do these in batches depending how large your pan and rack are.

Lay out sausages along side one another on the rack.
**You may prefer to cook sausages in it’s own pan, I chose the rack method to eliminate some of the grease and they turned out great.

Bake for 10 minutes then flip and cook for another 5-8 minutes or until bacon is crisp and sausages are browned.  Sausages should be rotated a few more times than the bacon to brown all the way around.


Blueberry Arugula Salad with a Citrus Poppyseed Dressing

3 cups baby arugula
1/2 cup blueberries
1/3 cup sliced almonds
1/3 cup goat cheese, crumbled
1/4 cup thinly sliced red onion


Place arugula in a salad bowl.

Add remaining ingredients.

Drizzle lightly with dressing, toss and serve.

Although I prefer to make my own dressings, I cheated and  purchased a bottle on sale this time.  I will be sure to share some my homemade dressings in the future.


Vanilla Bean Cake with Buttercream Frosting

Find the recipe here from a previous post where I used this recipe to make cupcakes.


Freshly Brewed Coffee with Homemade “Bailey’s” Irish Cream

The recipe for my homemade “Bailey’s” Irish Cream can be found here from a previous post as well. 


Traditional Caesar Cocktail 

1 ounce vodka
3 ounces clamato juice
1-3 dashes of hot sauce
3 dashes of Worcestershire sauce
ice cubes
celery stalk and lime for garnish

Rim glass with salt and pepper then fill with ice.

Add Worcestershire sauce and hot sauce over ice then pour in the vodka.

Pour in clamato juice and add garnish.

Get creative with your garnish and add bacon, pickles, green beans, olives or anything else you think would be a great addition.

Spring time brunch bar


Spring time brunch Easter tree


Spring time brunch vanilla bean Easter cake


Spring time brunch: celebrating Easter

Spring time brunch: celebrating Easter












By Three Happy Folk

Inspired by Glitter Guide 

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