Easter Brunch Ideas
Easter brunch made simple — cheesy scalloped potatoes, cast iron breakfast casserole, broccoli cheddar quiche and carrot cake squares for a full table.
★ dessert
dessertCarrot Cake Squares
Deliciously fresh carrot cake with a creamy cheesecake swirl.
Toasty MarshIngredients
- 1/2 cup Melted Butter
- 1 cup Light Brown Sugar (Packed)
- 1 tbsp Vanilla Extract
- 1 cup A.P. Flour
- 1 Large Egg
- 1 tsp Ground Cinnamon
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Shredded Carrots
- 4 oz Cream Cheese (Room Temp)
- 1/4 cup Granulated Sugar
- 1 Large Egg Yolk
- 3/4 tsp Vanilla extract
Instructions
- 1Preheat oven to 350°F.
- 2Spray an 8x8 baking dish with non-stick spray and set aside.
- 3*Carrot Cake Steps* Melt butter in microwave.
- 4In a medium bowl, add the melted butter and brown sugar. Mix until well combined.
- 5Mix in the egg and vanilla extract.
- 6Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined.
- 7Fold in the shredded carrots. Set mixture aside.
- 8*Cheesecake Swirl* In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
- 9Add in the egg yolk and vanilla extract.
- 10Beat on medium/high until smooth and creamy.
- 11Add half of the carrot cake batter into the pan and spread out evenly.
- 12Add half of the cheesecake batter to the carrot cake batter. Do this by dropping dollops of batter all over the carrot cake batter. ***Don’t swirl yet.***
- 13Add the remaining carrot cake batter on top of and around the cheesecake batter.
- 14Add the remaining cheesecake batter by adding dollops on top of the carrot cake batter.
- 15Using a knife or skewer, swirl the batters together as much as you’d like.
- 16Bake for about 35-40 minutes until the edges are golden brown. There will be very little jiggle to the center.
- 17Cool completely before cutting. Store in an airtight container in the refrigerator.
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Open in Pepper →The Easter Table Everybody Comes Back For
Easter brunch is one of the few mornings we all sit down together, so the food has to stretch and it has to hold. Casseroles, quiche, potatoes baked until the edges go brown — that's the kind of cooking that feeds a crowd without keeping you at the stove.
Cooks on Pepper reach for this collection the week before Easter, when they need one main dish, one potato, one thing sweet, and a plan for what can go in the oven the night before.
Every recipe here earns its spot on the table: Easy Cheesy Scalloped Potatoes, Cast Iron Breakfast Casserole, Cheddar Bay Biscuit Breakfast Casserole, Broccoli Cheddar Quiche and Bacon & Potato Quiche, Scalloped Potatoes & Ham, plus Carrot Cake Squares and a Vegan Carrot Cake with Cream Cheese Frosting for dessert.
Quick Tips
- 1
Slice potatoes thin and even
Cut scalloped potatoes about 1/8 inch thick so they cook through in the same hour. A mandoline or the slicing blade on a food processor keeps them uniform.
- 2
Assemble casseroles the night before
Mix the eggs, milk and sausage, cover, and refrigerate up to 12 hours. Pull the dish out 30 minutes before baking so it isn't ice cold going into the oven.
- 3
Blind bake the crust
Bake the pie shell at 400°F for 12 to 15 minutes before filling so quiche doesn't turn out soggy on the bottom.
- 4
Let quiche rest
Pull it when the center barely jiggles, then rest 15 minutes before slicing so the eggs set and the wedges hold their shape.
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