Whether your Easter Sunday is filled with colorful baskets and Easter egg hunts, an hour long church service, or a little bit of both, there is a good chance that brunch will be a part of the program. There is nothing better than a good Sunday brunch surrounded by even better company. But why let the guilt of eating an entire stack of pancakes with a pound of maple syrup ruin an otherwise lovely Sunday? Here are 4 healthy Easter brunch recipes to try this Sunday!
Make this dish ahead of time and get creative with the ingredients. There are no rules when it comes to Frittata’s!
- 2 Tbs olive oil
- 1 red pepper, chopped
- ¼ yellow onion, chopped
- 1 tsp kosher salt
- 1tsp black pepper
- 8 egg whites (either separated or in a carton)
- ½ cup feta cheese, crumbled
- 2 cups fresh spinach
- Preheat the oven to 375°F.
- In a heavy skillet, add olive oil and bring to medium-low heat.
- Saute onions and peppers until vegetables are tender, about 7 minutes.
- Sprinkle the mixture with salt and pepper.
- Pour egg whites into the skillet and cook for 3 minutes.
- Sprinkle the top with feta and spinach.
- Put skillet in oven and bake, uncovered, for 8 to 10 minutes. (If you use whole eggs instead of egg whites, bake at 400°F.)
- Loosen the edges of the frittata with a rubber spatula, and then invert onto a plate.
Remember that stack of pancakes previously mentioned? Well good news, you can still have them! Just in a healthier, more nutritious way.
For the pancakes:
- 1 ¼ cups whole-wheat flour
- ¼ cup ground flaxmeal
- 2 tsp baking powder
- 1 egg
- 1 cup skim milk, plus more if necessary
- ½ tsp salt
- 1 Tbs brown sugar
- 1 cup fresh berries
For the Yogurt:
- 6-ounce container plain Greek yogurt
- 2 Tbs skim milk
- 2 tsp maple syrup
- 1 tsp cinnamon
- Mix together the flour, flaxmeal, and baking soda in a bowl, and set aside.
- In another bowl, beat together the egg, milk, salt, and brown sugar until mixed well. Stir in the dry ingredients and the fresh berries.
- Place a skillet over medium heat and spray lightly with cooking spray.
- While the pan is heating up, mix together the yogurt, milk, maple syrup, and cinnamon in a small bowl. Set aside.
- Drop 1/4 cup of the batter on the pan per pancake. Cook until bubbly, about 1 1/2 minutes. Flip and continue cooking until golden brown. Makes about 12 pancakes.
- Place three pancakes on a plate and pour 1/4 of the yogurt sauce on top. Add fresh berries and enjoy.
This paleo friendly, grain-free, low carb breakfast casserole is sure to leave all of your Easter guests not only full, but deliciously satisfied!
- Softened ghee, for greasing the slow cooker
- ½ lb bulk breakfast sausage, crumbled
- 6 ounces bacon, chopped
- ½ cup yellow onion, diced
- 1 lb white sweet potatoes, peeled and shredded
- 1 red bell pepper, seeded and diced
- 1 orange bell pepper, seed and diced
- 16 large eggs, beaten
- ½ cup almond milk
- ¼ cup full-fat coconut milk
- 1 tsp sea salt
- ¾ tsp dry mustard
- ¼ tsp cracked black pepper
- Green onions, for garnish
- Grease a slow-cooker insert well with palm shortening or softened ghee.
- Cook the sausage, bacon, and onion in a skillet over medium-high heat for 10 to 12 minutes, until the sausage is browned and the onion is softened. Drain off the excess fat.
- Place the shredded sweet potatoes in the slow cooker, and press them down slightly.
- Add the meat and onion mixture and the bell peppers to the slow cooker.
- In a large bowl, whisk together the eggs, milks, salt, mustard, and pepper. Pour into the slow cooker.
- Cover and cook on low for 6 to 8 hours.
For the donuts:
- 1 cup garbanzo beans, rinsed and drained
- ½ cup unsweetened almond milk (or soy)
- ¾ tsp baking powder
- ¼ tsp baking soda
- 2 Tbs vanilla extract
- 1 tsp apple cider vinegar
- ½ tsp salt
- ½ cup sugar
- ¾ cup vegan chocolate chips
- 1 cup white whole-wheat flour
For the frosting:
- ½ cup vegan chocolate chips
- 1 Tbs unsweetened almond milk (or soy)
- ½ tablespoon vanilla
- ¼ cup organic powdered sugar
- Preheat oven to 350ºF.
- Place the garbanzo beans, almond milk, baking powder, baking soda, vanilla, apple cider vinegar, salt, and sugar in a blender (I used my NutriBullet). Blend until smooth.
- Melt the chocolate chips in the microwave in a large glass mixing bowl. Pour in the pureed mixture and flour, and stir until a thick batter forms.
- Spray two doughnut pans with cooking spray.
- Using a small spoon, carefully fill each doughnut well, smoothing out the batter with the back of the spoon.
- Bake for 8-10 minutes.
- Allow to cool in the pan for 5 minutes before moving to a cooling rack.
- While they’re cooling, make the frosting. Melt 1/2 cup of chocolate chips in a small bowl. Stir in the almond milk, vanilla, and powdered sugar.
- Spread onto each doughnut, decorate as you like, and enjoy immediately!
- Store uneaten doughnuts in an airtight container and enjoy within a day or two.