cinderellasapron 
Today we are making some of my favorite Easter brunch recipes! I love a good brunch, and we will be making a mix of traditional Easter recipes, along with some classics with a twist! Here’s what’s on the menu: Italian Easter Pie, Pineapple Casserole, Blueberry Lemon Ricotta Pancakes, Maple Bacon Chicken Salad Waffles, Pickled Beet Deviled Eggs, Strawberry Ricotta Bruschetta, and Pea & Lemon Bruschetta!
Italian Easter Pie
Ingredients
- 2 pie crusts
- 6 large eggs (plus one for the top)
- 8 ounces baked ham, cubed
- 6 ounces salami, cubed
- 8 ounces mozzarella cheese, cubed
- 1/2 cup parmesan cheese
- 16 ounces ricotta cheese
- 1/2 tsp basil
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, combine the eggs and ricotta. Whisk until incorporated.
- Stir in the parmesan cheese, ham, salami, mozzarella, basil, and black pepper.
- In a 9 inch pie dish, place one of the pie crusts in the bottom. Pour the filling into the pie dish. Top with remaining pie crust, tucking the edges in between the pie dish and bottom pie crust. Crimp the edges to seal.
- Brush the top of the pie with a whisked egg. Cut slits in the top.
- Bake for 70-80 minutes, or until browned and internal temperature is 165 degrees. Let cool for at least 30 minutes before cutting.
Pineapple Casserole
Ingredients
- 1/2 cup sugar
- 1/4 cup flour
- 1 cup cheddar cheese, shredded
- 1 can pineapple chunks, drained
- 1 1/2 cups butter crackers (like Ritz), crushed
- 3 TBSP butter, melted
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, combine the sugar and flour. Stir in the cheddar cheese and pineapple chunks. Mix, slightly crushing some of the pineapple. Pour into a greased casserole dish.
- In a small bowl, combine the cracker crumbs and butter. Spread on the top.
- Bake 25-30 minutes, or until bubbling.
Blueberry Lemon Ricotta Pancakes
Ingredients
- 1 cup flour
- 1/2 tsp baking powder
- 1 TBSP sugar
- pinch salt
- 1 cup ricotta cheese
- 2 eggs, separated
- 1/2 cup milk
- 1 lemon, zested
- 1 cup blueberries
- butter, for cooking
Instructions
- In a large bowl, whisk together the ricotta, egg yolks, milk, and lemon zest.
- In a separate bowl, combine the flour, baking powder, sugar, and salt.
- Fold the dry ingredients into the wet, until combined.
- With a hand mixer, beat the egg whites until soft peaks form. Fold gently into the batter.
- Heat a large skillet over medium heat with a pat of butter.
- Ladle batter onto the skillet, and top each with a few blueberries. Cook 2-3 minutes, or until bubbles form on the surface. Flip, and cook an additional 2 minutes.
- Serve warm.
Maple Bacon Chicken Salad Waffle Sandwiches
Ingredients
- 32 frozen mini waffles
- 1 cup cooked, shredded chicken
- 1/2 cup crumbled bacon (bacon bits)
- 1/2 cup mayonnaise
- 1/2 cup cheddar cheese, shredded
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 TBSP maple syrup
- 1 TBSP green onions, minced
Instructions
- Preheat oven to 425 degrees.
- Bake the frozen waffles on a sheet pan for 5-6 minutes. Set aside.
- In a large bowl, combine the remaining ingredients until fully incorporated. Divide between the waffles to make sandwiches.
Beet Pickled Deviled Eggs
Ingredients
- 6 eggs, boiled and peeled, cooled
- 2 cups beet juice (from the can is fine)
- 1 TBSP vinegar
- 3 TBSP mayonnaise
- 1/2 TBSP mustard
- dash hot sauce (optional)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- pinch salt and pepper
- sliced green onions, for garnish
Instructions
- In a bowl, combine the beet juice and vinegar. Submerge the eggs in the mixture.
- Allow the eggs to soak for at least 3 hours to overnight. (The eggs pictured soaked for 6 hours).
- Cut the eggs in half vertically. Scoop out the yolks into a bowl and set eggs on a plate.
- Add the mayo, mustard, hot sauce, garlic powder, paprika, salt and pepper to the yolks, Whisk until creamy.
- Add to a piping bag or plastic bag with the tip cut off. Pipe into the egg yolks.
- Top with green onions if desired.
Strawberry Ricotta Bruschetta
Ingredients
- 1/2 baguette, cut in 1/2 inch slices
- 1/2 pint strawberries, diced
- 2 TBSP fresh basil
- 1/2 TBSP olive oil
- 1 tsp balsamic
- 1/2 cup ricotta cheese
- 1 TBSP honey
- pinch salt
Instructions
- Preheat oven to 375 degrees.
- Place sliced baguette on a sheet pan. Drizzle with some olive oil and sprinkle with salt.
- Toast 10 minutes, and allow to cool.
- In a bowl, combine the strawberries, basil, oil, balsamic. Set aside.
- In a separate bowl, combine the ricotta, honey, and salt.
- Spread the ricotta on the toast, and top with strawberry mixture. Top with additional basil, if desired.
Pea & Lemon Bruschetta
Ingredients
- 1/2 baguette, sliced in 1/2 inch pieces
- 1 cup peas, cooked and cooled
- 1/2 cup ricotta
- 2 TBSP olive oil
- 1 lemon, zested
- salt and pepper to taste
- 1 TBSP mint
Instructions
- Preheat oven to 375 degrees. Toast baguette slices for 10 minutes. Set aside to cool.
- In a small bowl, combine the ricotta, oil, zest, salt, and pepper. Spread on toasts. Top with peas, and mint.
