3 Spring Brunch Recipes To Make This Easter
How to Curate the Ultimate Spring Brunch
There’s a certain satisfaction in doing something the right way, even if it’s the hard way— be it hand-knitting someone a baby blanket, restoring a table you saved from the landfill, or pulling off an impressive brunch for your loved ones this spring. Spring is peak brunch season, after all, and with Easter (and warmer temperatures) just around the corner, there’s no better time than now to try your hand at hosting brunch at home.
If you’re worried that cooking a holiday-worthy breakfast at home will mean you spend the whole morning in the kitchen, cooking pricey eggs to order, think again. With a few tricks up your sleeve, the recipes outline below, and , making brunch your new springtime tradition will be easier than you think. Dietz & Watson products are hand-spiced and trimmed, and the brand never cuts corners — because doing things the right way, even if it's the hard way, makes for better food on your Easter table.
Make the Most of the Night Before
Starting some of the party prep the night before means there will be less to handle in the morning — especially because brunch tends to be on the earlier side.. (No sleep-deprived hosts, here!) Set the table, get drinks chilling in the fridge, and cut any vegetables you’ll need for the morning. If you’re planning to set out some kind of cheese board, you can also slice the cheeses the night before, then wrap them in wax paper or plastic wrap to keep fresh for the party.
Set Out a Pretty Breakfast Grazing Board
Speaking of charcuterie boards, you don’t have to follow the usual meat + cheese + crackers equation for brunch. Try recreating this at home: Rather than setting out only the usual salami or pepperoni, sub in some crispy bacon, Canadian bacon, or even Easter ham. Instead of crackers, set out mini pancakes or waffles, along with plenty of fresh fruit, a few cheeses, and garnish with spring pansies (they’re even edible!).
Impress Guests with Homemade Ham-and-Cheese Rolls
To make these rolls a bit easier, you could also prep much of the recipe the night before: just do the first rise on the counter, roll the dough out, fill it, roll it up, slice and put in the pan. Keep it in the fridge overnight, then let the rolls come to room temperature for 30 minutes before baking.
Dietz & Watson Ham & Cheese Rolls
INGREDIENTS
Dough:
- 1 cup warm milk
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 2 ½ teaspoons instant yeast
- 1 ½ teaspoons kosher salt
- 4 cups all-purpose flour
- Vegetable oil, for greasing the bowl
Rolls:
- ½ cup unsalted butter, softened
- ¼ cup pineapple preserves (apricot works too)
- 2 tablespoons dijon mustard
- ½ teaspoon kosher salt
- ¼ pound Dietz & Watson pre-sliced C-Sharp White Cheddar Cheese
- ¾ pound
- Vegetable oil, for greasing the baking pan
- ½ cup heavy cream, room temperature
- 1 tablespoon poppy seeds
DIRECTIONS
- In the bowl of a stand mixer, combine milk, eggs, butter, sugar, yeast, and salt. Using the dough hook and with the mixer on low speed, stir until well combined, about 1 minute. Add the flour and mix until a sticky dough forms, about 1 minute. Using a rubber spatula, scrape down the sides of the bowl and the dough hook. Knead at low speed for about 5 minutes, until the dough is smoother and less sticky.
- Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap or a dish towel and let rise in a warm place until doubled, about 1 ½ hours.
- While the dough rises, in a small bowl, combine the softened butter, preserves, and mustard. Stir until smooth and set aside. Grease a 9” x 13” baking pan with oil.
- Turn the dough out onto a floured surface and dust the top with more flour. Roll out to an approximately 24” x 14” rectangle. Spread the butter mixture over the surface evenly, leaving a ½” border all around. Top with ham and cheese.
- Starting at the long end closest to you, roll the dough up tightly into a log, tucking in any ham or cheese that overhangs. Pinch the seam together at the top.
- Roll the log seam side down and trim 1.5” off the side of each end and discard. Slice into 12 equal pieces and position in the pan, cut side up. Cover with plastic wrap or a dish towel and let rise in a warm place until doubled, about 1 hour. Preheat the oven to 375°.
- Once risen, pour the heavy cream over the rolls, allowing it to soak down in and around the rolls. Sprinkle with the poppy seeds.
- Bake for 25-30 minutes until the tops are lightly golden brown and the center rolls are cooked through. Let cool for 20 minutes before serving.
Recipe by Olivia Mack McCool
Try a Fresh Take on a Breakfast Hash
In order to get some veggies on the brunch table, we recommend serving them in a superfood-packed hash, like this sweet potato and kale version. Rather than needing to brown sausage before adding it to the casserole, this recipe calls for Dietz & Watson Deli Franks, which are fully cooked, so it’s flavorful and simple to bake for a crowd.
Remember to Make Time For You
Hosting isn’t easy. It can be draining — and even stressful — to cook for an entire crowd. You’ll feel most prepared to take on the task if you take care of yourself before guests arrive. That means getting to bed a little early for a good night’s rest and prioritizing some self-care in the morning before brunch (like a workout, journaling, or a long, hot shower) in order to feel ready for the day. You’ve got this!