Streamlined Easter Brunch: Delicious Baked Eggs Recipes by Culinary Masters

Effortless Easter Brunch Solutions

Preparing breakfast for a sizable group can seem overwhelming, especially with various egg preferences or continual pancake flipping. Simplify your Easter brunch this year by opting for baked eggs, enabling efficient serving and more quality time with loved ones.

Culinary Experts’ Creations

In her cookbook “Sheet Pan Suppers,” Molly Gilbert reinvents breakfast classics, offering imaginative dishes like “Greens and Eggs and Ham” and a revamped Israeli shakshuka.

Indulge in the Sheet Pan Shakshuka: Traditionally skillet-cooked, shakshuka boasts a flavorful base of sautéed peppers, tomatoes, onions, and garlic. Molly Gilbert’s adaptation, using a larger baking sheet, accommodates up to 12 eggs, simplifying the process for a delightful outcome.

Sheet Pan Shakshuka Ingredients:

• 2 poblano peppers, seeded and chopped
• 2 jalapeños, seeded and chopped
• 1 shallot, chopped
• 6 cloves garlic, thinly sliced
• 1 1⁄2 teaspoons ground cumin
• 2 tablespoons smoked paprika
• 1 28-ounce can crushed tomatoes
• 12 large eggs
• 1 cup crumbled feta cheese
• 1⁄2 cup chopped parsley
• Toast or warm pita bread, for serving

Sheet Pan Shakshuka Instructions:

1. Preheat the oven to 350℉ with a rack in the middle. Toss chopped vegetables, paprika, salt, and olive oil on a rimmed baking sheet until evenly coated.
2. Bake until vegetables start to brown, typically 10 to 15 minutes. Remove from oven.
3. Pour crushed tomatoes over vegetables and stir. Create 12 wells in sauce, crack eggs into wells, and sprinkle with salt. Bake until eggs set, about 10 to 15 minutes. Garnish with parsley and feta.

Lauren Lane’s Make-ahead Breakfast Strata: Renowned for her easy weeknight recipes, Lauren Lane presents a versatile egg casserole known as strata. Prepared in advance, this dish can be refrigerated overnight and baked upon guests’ arrival.

Lauren Lane’s Make-ahead Breakfast Strata Ingredients:

• 8 large eggs
• 1 1⁄2 cups milk
• 1⁄2 cup half-and-half
• Pinch of ground nutmeg
• Pinch of cayenne pepper
• 3⁄4 teaspoon Kosher salt
• 1⁄2 teaspoon freshly ground black pepper
• 2 green onions, sliced
• 4 ounces (about 1 cup packed) greens such as arugula, spinach, or chopped kale
• 1 to 2 cups chopped vegetables or cooked bacon or sausage (or a combination)
• 8 ounces leftover bread torn into 1-inch pieces
• 1 cup shredded mild melting cheese such as Gruyere, provolone, goat cheese, or Gouda

Lauren Lane’s Make-ahead Breakfast Strata Instructions:

1. Preheat oven to 350℉ with a rack in the middle. Grease a 1 1⁄2 quart (9-inch square) baking dish.
2. Whisk together eggs, milk, nutmeg, cayenne, salt, and pepper in a large bowl. Add remaining ingredients. Pour into prepared baking dish and sprinkle with additional cheese if desired.
3. Cover with foil and bake for 35 minutes. Uncover and bake until golden brown, about 15 minutes more. Test doneness with a toothpick.

With these appealing recipes, spend less time cooking and more time enjoying Easter brunch with friends and family. Whether you prefer the robust flavors of shakshuka or the comforting embrace of a breakfast strata, these dishes are sure to impress. Embrace simplicity without sacrificing flavor and cherish every moment of your gathering.