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Sweet and spicy Easter brunch

Chef Mark Bailey dishes Easter brunch. (ABC7)

Preparing the perfect Easter Brunch can be a daunting task for even the best of cooks. Chef Mark Bailey helped make the process a little easier with sweet and spicy dish.

Recipes featured:

  • Easy Hot Cross Buns
  • Biscuit and Ham Breakfast Casserole
  • Breakfast Enchiladas
  • Bacon and Cheese Waffles

Easy Hot Cross Buns

  • 1 can crescent dinner rolls
  • 1/3 cup golden raisins
  • 1/4 teaspoon grated lemon peel
  • 1/4 cup powdered sugar
  • 1-2 tsp milk
  • Heat oven to 375F. Unroll dough and separate into 8 triangles.
  • In small bowl, mix raisins and lemon peel; spoon about 1 teaspoon raisin mixture onto short side of each triangle. Gently wrap corners of dough over filling and roll to opposite point; pinch to seal. Place point side down on un-greased cookie sheet.
  • Bake 12 to 14 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes.
  • In small bowl, mix powdered sugar and enough milk until smooth and drizzling consistency. With spoon, drizzle icing in cross shape on top of each bun.

Biscuit and Ham Breakfast Casserole

  • 1 tube buttery flavored biscuits
  • 2 eggs
  • 3 tablespoons half & half (or milk)
  • 1 cup chopped ham
  • 1 cup shredded cheddar cheese
  • salt & pepper to taste
  • Whip eggs and half & half in a medium size bowl with a fork until well blended. Set aside.
  • Cut biscuits into quarters and add to the egg mixture. Stir gently to completely coat each biscuit.
  • Fold in chopped ham and cheese. Pour into a greased casserole dish.
  • Bake at 350 for 25-30 min, or until the center is no longer doughy. To keep the top from burning, loosely cover with tin foil once it's browned. Serve hot.

Breakfast Enchiladas

  • 8 ounces baked ham, cut into 1/4-inch dice (about 2 cups)
  • 1 bell pepper, chopped
  • 8 green onions, chopped
  • 8 ounces cheddar cheese, coarsely grated (about 2 cups)
  • 10 (8-inch) flour tortillas
  • 6 large eggs
  • 2 cups half-and-half
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon kosher salt
  • Lightly spray a 13 by 9-inch (3-quart) glass baking dish with nonstick cooking spray.
  • In large bowl, combine ham, bell pepper, green onions, and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.
  • In large bowl, whisk eggs, half-and-half, flour, and the salt. Pour over the tortillas. Cover then bake or refrigerate overnight to be baked in the morning.
  • Heat the oven to 350 degrees F.
  • If made ahead of time, uncover the baking dish. Scatter the remaining cup of cheese over the enchiladas. Cover the baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and the cheese has melted.

Bacon and Cheese Waffles

  • 1 3/4 cups flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 large egg whites
  • 3 large egg yolks
  • 1 cup (2 sticks) melted butter
  • 1 cup buttermilk
  • 3/4 cup soda water
  • Non-stick vegetable oil spray
  • 1 cup thinly-cut strips of ham
  • 3/4 cup shredded sharp white cheddar
  • Maple syrup
  • Preheat oven to 300. Heat waffle iron until very hot. Whisk flour, sugar, baking powder, baking soda, and kosher salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until medium-soft peaks form. Whisk egg yolks, melted butter, buttermilk, and soda water in a medium bowl; gradually whisk into dry ingredients. Fold in egg whites.
  • Coat waffle iron with non-stick vegetable oil spray. Pour batter onto iron, spreading it into corners (amount of batter needed will vary according to machine). Scatter 1 rounded Tbsp. ham and 1 Tbsp. white cheddar over each waffle. Cook until golden brown and cooked through. Transfer to a baking sheet; keep waffles warm in oven between batches. Serve with butter and warm maple syrup.
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