Happy Wednesday CT people! Can you believe Easter is this Sunday!?!
As I mentioned last week, my quick and easy Easter menu is here and I could not be more excited. I love hosting more than anything in the world: date night, game night, family dinners, holiday parties, you name it. This upcoming Sunday we are attending the sunrise service here in Pensacola. If you haven’t been and are in the area, I highly recommend. Keep up with me on insta stories to see what it is all about. HERE is a link if you are interested!
Directly after, I’m having a few friends and family over for an Easter brunch. And by “friends and family” I mean my three cousins that all go to UWF, D and his roommate Jimi. Two out of the four of them are in relationships, so their people are coming, too, totaling eight!
They constantly make fun of me. Why? Because I am a Pensacola house-wife, boujee living, big brunchin’, glamorous five star party planner in a broke as a joke, struggling college student, living in a half-decorated apartment body. It’s a struggle if I’ve ever seen one. This struggle is even more apparent when I text in my family group chat (The Saucy Six) about hosting an Easter brunch. Trust me when I say we have two completely different expectations.
If I had it my way, I’d have a brunch with only the necessities: full access mimosa and bloody bar, fondue station, homemade petafours and macaroons, chocolate dripped fruit squewers, a mini waffle / pancake station, organic quiches and casseroles, pottery barn level decorations, a photo wall with everything and everyone color coordinated for, most importantly, ascetics. Only the necessities, right?
If I left it up the the rest of the tribe, I’d walk into burnt scrambled eggs and bacon. Maybe some toast and butter, sitting around the TV using plastic plates. But TBH, I feel like it would fail miserably and we’d just end up at Waffle House.
Still, I do my best the find a happy medium. I found great recipes for big crowds and put, lets call it, a college-twist on them making them all simple and affordable! Keep in mind, I have five grown boys coming so everything comes in bulk! I usually try to focus on healthy recipes for the most part, but in this case, I went way more practical feeding a group of eight. Enjoy!
Baked Parmesan Asparagus
A very quick and simple meal! Toss asparagus in olive oil, lemon juice and your choice of seasoning. Bake on 400 for 10-15 minutes, sprinkle with Parmesan and cook until cheese is melted.
Roasted Breakfast Potatoes
Again, quick and simple, but works in bulk. Cut potatoes and toss in olive oil, salt, pepper, garlic power and paprika. Cook for 20 minutes on 425 and then for 10 minutes on 475. Top with green onions for garnish.
Lemon Arugula Salad
This is one of my favorite salads and so so so easy to do. Mix arugula, walnuts, cucumber, strawberries, pomegranate seeds and grated Parmesan. Top with homemade dressing: lemon juice, white wine vinegar, olive oil, salt and pepper. There is not a set recipe on this dressing because it’s per personal taste!
Berry Fruit Squewers
Love me some fruit squewers! You can literally put any fruit combo on a stick, but for Easter, I am doing watermelon, raspberries and blackberries. If you want to be real lazy, you can ditch the sticks and throw a bunch of fruit in a bowl!
Baked French Toast Sticks
Okay so this is an actual recipe which I was trying to avoid, but my family is OBSESSED with french toast thanks to our Nana so I’ll include it for her!
- 2 Tbsp sugar
- 1 tsp cinnamon
- 1 cup milk
- 4 eggs
- 1 tsp vanilla extract
- 1 pinch salt
- 8 slices bread
- 2 Tbsp butter , melted, plus more for serving if desired
- Maple syrup , for serving
- Preheat oven to 350
- Mix sugar and cinnamon, set aside
- In a mixing bowl, whisk milk, eggs, vanilla and salt
- Cut each slice of bread into three strips
- Dip each portion into egg mixture and transfer to prepared baking sheet
- Using a basting brush, brush tops of french toast sticks lightly with melted butter
- Sprinkle tops evenly with half of the cinnamon sugar mixture
- Bake in preheated oven for 13 minutes
- Remove from oven, flip french toast sticks to opposite side and brush tops lightly with remaining melted butter and sprinkle evenly with remaining cinnamon sugar
- Return to oven and continue to bake until cooked through, 13 – 18 minutes
- Brush lightly with a little more melted butter if desired and serve with maple syrup
Bacon and Egg Croissant Ring
- 1 can Crescent Rolls
- 8 slices of cooked bacon
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 5 eggs
- 1 cup cheese
- salt and pepper to taste
- 1 egg for egg wash
- Preheat oven to 375
- In a bowl beat the eggs and add the chopped peppers to it and stir. Season with salt and pepper and scramble
- Lay out the crescent rolls on a parchment pepper, like a star
- On each crescent rolls lay a piece of cooked bacon
- Add half of the cheese around the ring
- Add the scrambled eggs around the ring and top with remainder of the cheese
- Fold the crescent rolls over and brush with the egg wash
- Bake for 20 minutes or until the crescents are cooked and golden brown
I just pick these up from Publix, but they are a great little dessert!
I mean, it is brunch? Sunday, I’m setting up a bloody bar: vodka, bloody mix, celery, olives and hot sauce AND a mimosa bar: champagne, OJ and fruit garnish!
Recipe Note: Almost all these recipes can be prepared the night before and refrigerated until ready to bake!
That’s it! What are your plans for Easter? If you are interested in how our brunch turns out with even more recipes – insta stories’ where the party’s at! I’ll come back and add pictures Monday morning for a visual! Also if any of my friends are reading this, feel free to swing on by!
Be confidently you,