It’s been well documented that brunch parties are among my favorite occasions for entertaining. Whether it’s a last-minute winter brunch or you’re whipping up a batch of chai-spiced apple cinnamon pancakes for a special occasion breakfast in bed. If you’re hosting Easter brunch at home, there’s really only one way to celebrate and that is with eggs.
Eggs are the ultimate Easter entertaining food. Not only are they delicious, but they’re affordable at approximately 20 cents apiece and incredibly versatile. So versatile that you can serve them at any party in more than one way, and I can almost guarantee you that nobody will complain.
My favorite way to serve eggs for a brunch party is in a quiche or fritatta. When serving a crowd, I like to make miniature quiches so that if someone arrives late or wants to pop back into the kitchen for seconds after the meal has been served, they can easily reheat their portion.
“Egg-centric” Brunch Menu
Ham & Cheddar Miniature Quiches (recipe below)
Pro-Tip: if you’re also planning to make the above deviled eggs, the American Egg Board’s new Easy-Peel Hard-Boiled Eggs recipe not only makes eggs easier to peel, but it’s 30% faster than the classic method: you’re not waiting for an entire pot of water and eggs to come to a boil. You can easily mix and match your favorite deviled egg fillings or create your own combinations, too.
These quick and easy miniature quiches are the perfect solution to Easter brunch entertaining, because they plate beautifully and are super easy to reheat if they get cold. As an added bonus, you can freeze leftovers for weekday breakfasts that are easy to grab and go on your way out the door to the office.
The actual possibility of having leftovers, however?
- 8 eggs
- 1 cup shredded cheddar cheese
- 1 cup ham, chopped
- ⅔ cup milk
- 2 tablespoons chopped chives
- Salt and pepper
- Preheat oven to 375°F. Meanwhile, in a small bowl beat together eggs, milk, cheddar, ham and chives. Fill prepared each compartment of the muffin tin and season each with a pinch of salt and pepper. Bake 18-20 minutes until puffed and lightly brown. Let cool slightly and remove from tins.