Easter Brunch Menu

Easter Brunch Menu ideas
Easter Strawberry French Toast Casserole

Chef Jorge’s Easter Brunch Menu

We love this delicious and colorful Easter Brunch Chef Jorge created for our Dinner4Two family. He starts off with Easter Ham and Dumplings escorted by his Avocado Deviled Eggs; these are a savory twist to an Easter standard.  Accompanied by Asparagus wrapped in Prosciutto and light Goat Cheese hash Brown Pancakes and finished off with Chef’s delectable Strawberry French Toast Casserole.  You can choose a few items or make the entire menu. Either way your Easter guests will be delighted they dined at your holiday table.

Easter Ham and Dumplings


  • ¼ Cup onions, diced
  • ½ Cup carrots, diced
  • ½ Cup frozen peas
  • ½ Package sausage links, large dice
  • ½ Cup ham, diced
  • 1 Teaspoon of olive oil
  • 2 Cups chicken broth
  • 2 Cups heavy cream
  • 3 Prepackaged biscuits
  • 1Tablespoon Parsley, chopped
  • Pinch salt and pepper to taste


  • ¼ Cup butter, melted
  • ¼ Cup flour


Preheat 6-quart Dutch oven on medium high heat for 3 minutes. Add onions, carrots, peas, sausage links, ham and olive oil. Sauté for 3 minutes.

Mix Roux

Add chicken broth and heavy cream. Add a ¼ cup of roux to thicken, stir. Continue to add roux until you achieve a medium thick broth. Add salt and pepper to taste.

Cut the biscuits in quarters, roll into balls and add to Dutch oven. Cover with Redy-cook valve open. Reduce heat to low. Let it cook until the valve whistles about 8 minutes.

Turn off the stove; let rest for a couple of minutes. Stir well and serve immediately.

Avocado Deviled Eggs


  • 8 eggs
  • 2 Tablespoons Dijon Mustard
  • ¼ Cup mayonnaise
  • 2 medium avocados
  • Pinch paprika
  • Pinch salt and pepper to taste


In 4 quart pan add ¼ cup water, add eggs. Turn on medium high heat. Add cover with Redy-cook valve open. When it whistles reduce heat to medium low, close valve and cook for 15 minutes.

Remove from heat and let eggs cool down completely before pealing.

Cut eggs in half lengthwise. In a mixing bowl add egg yolks, avocados, mayonnaise, Dijon mustard, paprika, salt and pepper. Mix well until smooth without any lumps.

In a baggie add the egg filling and cut off a small piece of the corner to fill your eggs. Refrigerate until serving.

Asparagus with Prosciutto


  • 1 pound asparagus
  • 4 prosciutto slices
  • 1 teaspoon olive oil
  • Salt and Pepper to taste
  • 1 Cup Mornay sauce


  • ¼ Cup butter, melted
  • ¼ Cup Flour

Mix all ingredients. Set aside

Mornay Sauce

  • 1/4 Cup roux
  • ¾ Milk
  • 4 ounces Gruyere Cheese


Preheat 10” skillet on medium high heat for 3 minutes. Add olive oil, asparagus, salt and pepper to taste and sauté for 4 minutes.

Take asparagus out of skillet and wrap in prosciutto. Place on square griddle and put in 350 degree oven for 7 minutes.

Mix all ingredients for Mornay sauce in 2 quart sauce on medium low heat.

Remove asparagus from oven. Put on plates and cover with Mornay sauce.

Goat Cheese Hash Brown Pancakes


  • 2 Cups hash browns
  • 10 oz goat cheese
  • ¼ Cup onions, diced small
  • 1 Teaspoon paprika
  • 1        Egg
  • 1 Teaspoon olive oil
  • Pinch of salt and pepper


In the 3 quart mixing bowl add all ingredients, mix well. Make 8 pancakes out of the mix.

Preheat double griddle on medium high heat for 3 minutes. Add olive oil and place pancakes on griddle. Reduce heat to low. Cook each side for 4 minutes.

Strawberry French Toast Casserole


  • 1 package Texas toast or cut your own bread and make 1’ thick slices.
  • 10 oz Cream cheese
  • 2 Cups strawberries
  • 2 Eggs
  • 8 oz sweetened condensed milk

Strawberry Sauce

  • 1 Cup Strawberries
  • 2 Teaspoons water
  • 1 Teaspoon corn starch
  • 1 Teaspoon maple syrup
  • ¼ Cup sweetened condensed milk


Cut bread and cheese in cubes. Slice all strawberries. In 3 quart mixing bowl add half and half, eggs and sweetened condensed milk. Mix well, set aside.

In 10 ½ “skillet add bread, cream cheese, and strawberries, mix. Pour egg mixture over bread. Put in 350 degree pre heated oven for 25 minutes. Let rest for 5 minutes

In 2 quart saucepan add all the ingredients for the strawberry sauce. Cook on medium heat for 8 minutes; until you get a nice thick sauce. Stir constantly.

Slice strawberry French toast and put on plate, pour sauce over the top.