Introduction
Easter is just around the corner, and what better way to celebrate than with some egg-cellent egg recipes! Eggs are a staple ingredient in many Easter dishes, and we’ve got two delicious recipes that are perfect for any Easter gathering. Whether you’re looking for a savory breakfast or a sweet treat, these recipes are sure to impress your guests. So, let’s hop to it and get cracking!
Recipe 1: Easter Egg Breakfast Casserole
Ingredients:
– 8 large eggs – 1/2 cup milk – 1/2 cup heavy cream – 1/2 teaspoon salt – 1/4 teaspoon black pepper – 1/4 teaspoon garlic powder – 1 cup chopped cooked ham – 1 cup shredded cheddar cheese – 1/4 cup chopped green onions – Cooking spray
Instructions:
1. Preheat oven to 375°F. Coat an 8×8 inch baking dish with cooking spray. 2. In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and garlic powder. 3. Pour the egg mixture into the prepared baking dish. 4. Sprinkle the chopped ham, shredded cheddar cheese, and chopped green onions over the top of the egg mixture. 5. Bake for 25-30 minutes or until the eggs are set and the cheese is melted and lightly golden. 6. Let the casserole cool for a few minutes before slicing and serving.
Nutritional Information:
– Calories: 320 – Fat: 24g – Protein: 22g – Carbohydrates: 3g – Fiber: 0g – Sugar: 1g – Sodium: 820mg
Cooking Time:
– Prep Time: 10 minutes – Cook Time: 25-30 minutes
Equipment:
– Mixing bowl – Whisk – 8×8 inch baking dish – Cooking spray
Serving Suggestions:
– Serve with fresh fruit or a side salad for a complete meal.
Variations:
– Try using different types of cheese, such as feta or Swiss. – Substitute the ham for cooked bacon or sausage. – Add in some diced bell peppers or mushrooms for extra veggies.
Substitutions:
– Use almond milk or coconut milk instead of regular milk if you’re lactose intolerant. – Use turkey bacon or turkey sausage instead of pork if you prefer.
Storage:
– Store leftovers in an airtight container in the refrigerator for up to 3 days.
Tips:
– Be sure to let the casserole cool for a few minutes before slicing to avoid the eggs falling apart. – Use a sharp knife to cut the casserole into neat squares.
Frequently Asked Questions:
Q: Can I make this casserole ahead of time? A: Yes, you can assemble the casserole the night before and refrigerate it until ready to bake. Q: Can I freeze this casserole? A: Yes, you can freeze the baked casserole in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Recipe 2: Easter Egg Nest Cookies
Ingredients:
– 1/2 cup unsalted butter, softened – 1/2 cup granulated sugar – 1 large egg – 1 teaspoon vanilla extract – 1 1/2 cups all-purpose flour – 1/2 teaspoon baking powder – 1/4 teaspoon salt – 1 cup shredded sweetened coconut – Green food coloring – Mini chocolate eggs
Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper. 2. In a large bowl, cream together the butter and sugar until light and fluffy. 3. Beat in the egg and vanilla extract. 4. In a separate bowl, whisk together the flour, baking powder, and salt. 5. Gradually stir the dry ingredients into the butter mixture until a dough forms. 6. Mix in the shredded coconut and a few drops of green food coloring until the dough is evenly colored. 7. Roll the dough into balls and place them on the prepared baking sheet. 8. Use your thumb to make an indentation in the center of each ball. 9. Bake for 12-15 minutes or until lightly golden. 10. Remove from the oven and place a mini chocolate egg in the center of each cookie. 11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
– Calories: 150 – Fat: 8g – Protein: 2g – Carbohydrates: 19g – Fiber: 1g – Sugar: 10g – Sodium: 60mg
Cooking Time:
– Prep Time: 15 minutes – Cook Time: 12-15 minutes
Equipment:
– Large bowl – Mixer – Whisk – Baking sheet – Parchment paper
Serving Suggestions:
– Serve with a glass of cold milk for a sweet treat.
Variations:
– Use different colors of food coloring to make a variety of “egg nests”. – Substitute the mini chocolate eggs for jelly beans or other small candies.
Substitutions:
– Use margarine or coconut oil instead of butter if you’re dairy-free. – Use gluten-free flour if you’re gluten-free.
Storage:
– Store in an airtight container at room temperature for up to 5 days.
Tips:
– Don’t press the chocolate eggs too hard into the cookies, or they will melt. – Use a cookie scoop to make even-sized cookies.
Frequently Asked Questions:
Q: Can I use fresh coconut instead of shredded? A: Yes, you can use fresh coconut instead. Just be sure to grate it finely. Q: Can I use regular-sized chocolate eggs instead of mini ones? A: Yes, you can use regular-sized chocolate eggs, but they may not fit as well in the cookie nests.
Conclusion
These two egg-citing Easter recipes are sure to please your family and friends. From a savory breakfast casserole to a sweet cookie treat, there’s something for everyone. So, gather your ingredients and get ready to impress your guests with these delicious dishes. Happy Easter!