Editor’s note: A 5-minute holiday brunch is probably wishful thinking, so we made an exception for recipes with about 15 minutes of prep. They’re still super easy and leave plenty of time to relax with your people (and some Prosecco) on your day off (ahhhh). – Beth
Easter is fast approaching. Although the stores are filled with chocolate bunnies, chocolate eggs, and all manner of sweets and treats, your family is probably going to need something slightly more nourishing to eat on Easter Sunday (cue large groan from children!).
Brunch is the perfect lazy meal for Easter, and whether you go to church or just hide eggs in the back garden and call it a day, your meal can be ready when you are. So, grab those family members, and put them to work! All of these recipes are super easy, many can be prepped in advance, and the whole family can pitch in.
#1 Sheet Pan Hash Brown
Infinitely easier than standing over a stove.
- 500 g shredded potatoes (fresh, or store-bought packets of Rösti)
- 2 tbsp (2 EL) extra-virgin olive oil
- 1/2 tsp (1/2 TL) garlic powder
- 1/2 tsp (1/2 TL) paprika
- Freshly ground black pepper
- 1 large egg, beaten
- 1 cup (75 g) shredded Cheddar (Cathedral City, available at Coop or Migros)
- 2 tbsp (2 EL) finely chopped chives (Schnittlauch)
Preheat oven to 190°C. Line a large rimmed baking sheet with baking paper. Toss the Rösti or shredded potatoes with olive oil, garlic powder and paprika. Season with salt and pepper, then add egg and cheese and gently mix until evenly combined. Spread the hash browns into an even layer on the baking sheet. Bake until crispy, about 30 minutes for uncooked potatoes, or 20 minutes for Rösti. Sprinkle with the chives.
#2 Cheesy Breakfast Boat
This is a fun recipe to make and a fun recipe to eat.
- 1 large shallow loaf of bread, sliced in half (we use a Halbweissbrot)
- 450 g bacon (or substitute sauteed mushrooms for a meatless version)
- 1 cup (30 g) packed baby spinach
- 120 g Philadelphia cream cheese, softened
- 2 cups (226 g) shredded mozzarella
- 1 cup (100 g) freshly grated Parmesan
- 4 large eggs
- Freshly ground black pepper
Preheat oven to 200°C and line a large baking sheet with parchment paper. Slice off about 2.5 cm of the bread and scoop out the inside to create a boat. Place the hollowed-out bread on the baking sheet and save the top for later.
In a large skillet over medium heat, cook bacon until crispy, about 6 minutes. Transfer to a paper towel-lined plate to drain, reserving 2 tablespoons (2 EL) bacon fat in the skillet.
Add spinach to skillet and cook, tossing often, until warmed through. Remove from heat.
In a medium bowl, combine cream cheese with mozzarella and Parmesan and mix until combined. Spread cheese mixture over the bread on the baking sheet, then scatter cooked spinach on top. Crumble bacon over spinach.
Crack eggs on top of bread, season with salt and pepper, and bake until whites are set and cheese is bubbly, about 20 minutes.
Slice the top of the loaf into sticks for dipping and scooping into the cheesy breakfast boat.
#3 Quiche Lorraine
The brunch classic.
- Store-bought pie crust (Kuchenteig) in a pie plate
- 8 slices bacon
- 1 1/2 cups (150 g) shredded Gruyere
- 1 shallot, minced
- 6 large eggs
- 360 ml heavy cream (Vollrahm)
- Pinch of Cayenne pepper
- Freshly cracked black pepper
Preheat oven to 190°C. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain. Scatter cooked bacon on pie crust with 1 cup (100 g) Gruyere and shallots. In a large bowl, whisk together eggs, cream, Cayenne, and nutmeg and season with salt. Pour egg mixture over bacon and cheese. Sprinkle with remaining cheese (50 g). Bake until crust is golden and eggs cooked through, 40 minutes. Let cool 15 minutes before slicing and serving.
#4 Chocolate Banana Croissants (Gipfeli)
An easy one for putting the kids to work!
- 1 packet puff pastry (Blätterteig or Gipfeliteig)
- 1/2 cup (100 g) chocolate chips or chopped chocolate, melted
- 2 bananas, quartered
- Egg wash (beaten egg)
- 1/4 cup (50 g) cinnamon sugar (sugar and cinnamon mixed together)
Preheat oven to 180°C and line a large baking sheet with baking paper. Unroll dough and cut into 8 triangles. Spread melted chocolate over each triangle, leaving a thin border of dough around the edges. Top each with a piece of banana and roll up. Brush each croissant with egg wash, then sprinkle with cinnamon sugar. Spread them out on baking sheet and bake until the croissants are golden, about 20 minutes.
#5 French Toast Casserole
Easy to put together the night before.
Make-ahead instructions: Assemble through Step 4, cover well, and refrigerate overnight. The next day, uncover, drizzle the casserole with the topping, and bake. Baking time will be slightly longer.
Note: This casserole reheats well, though the chunks of bread on the top will gradually lose some crunch. The best way to reheat it is to bake it in the oven at 180°C for 10 to 15 minutes to warm through and re-crisp the top.
For the casserole:
- 1 large loaf bread (Weiss, Halbweiss, Zopf) (about 10 cups of chunks of bread)
- 45 g chopped pecans
- 5 large eggs
- 375 ml whole milk
- 50 g sugar
- Zest from one medium orange (optional)
- 1/2 tsp (1/2 TL) cinnamon
- 1/4 tsp (1/4 TL) salt
For the topping:
- 4 tbsp (4 EL) butter, melted
- 40 g dark brown sugar (please see recipe note and editor’s note) (or Rapadura/Sucre de Canne Complet)
- 1 tsp (1 TL) cinnamon
Optional toppings for serving:
- Dried cranberries
- Powdered sugar
- Maple syrup
- Preheat the oven to 190°C. Place an oven rack in the middle of the oven.
- Slice the bread into 2.5 cm slices and then cut them into 2.5 cm cubes. You can also tear the bread with your hands.
- Layer the bread and pecans in a baking dish: Lightly grease a large baking dish with butter. Add enough bread cubes to cover the bottom. Sprinkle a few tablespoons (EL) of pecans on top. Continue layering the bread chunks and pecans.
- Prepare and add the custard: In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, and 1/2 tsp (1/2 TL) of cinnamon and mix well. Pour the egg and milk mixture evenly over the bread. At this point, the casserole can be baked right away or covered and refrigerated overnight.
- Drizzle with topping: In another bowl, mix the melted butter with the brown sugar and 1 tsp (1 TL) cinnamon. Using a spoon, drizzle the mixture evenly over all the bread chunks.
- Bake the casserole for 35 to 45 minutes. Leave it in the oven longer if you want the bread chunks on top to be browner and crunchier.
- Remove the casserole from the oven and let it cool for about 10 minutes before serving. Sprinkle dried cranberries and dust powdered sugar on top, if you like. Serve with maple syrup at the table.
Recipe Note: Brown sugar (US style) can be made by mixing 1 tbsp (1 EL) molasses (Melasse) with a cup (200 g) of white sugar. Mix molasses into sugar until it is evenly distributed. Keep in an airtight container.
Editor’s note: You can buy molasses in Switzerland at a health food store (Reformhaus). Or, you can take my favorite shortcut and order brown sugar from Schwarzenbach. Yes, the secret to finding brown sugar in Switzerland has been revealed! This one is slightly different from the US standard, but it works perfectly as a substitute in recipes. Here are some more tips on finding or substituting American ingredients in Switzerland. – Beth
If you make these dishes or have any favorite speedy meals you can share with the tribe (go, Team #Momhack!), please let us know. To comment on a mobile phone, please scroll alllll the way down. Thanks!
Stacy Streuli moved to Switzerland in 2005, and lives in a small Swiss village with her husband, two children, their dog, 10 chickens, a rooster and a pair of runner ducks. You can admire Stacy’s drool-worthy dishes on Instagram.
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