Easy Easter Brunch

Holidays make people hungry.

They also make waiting at a restaurant with active, tired, cranky preschoolers not an option for our little family of four.

Whatever the holiday…Thanksgiving, Christmas, Easter, Mother’s Day….we often choose to dine in rather than fighting the crowds at a restaurant.

Would I love to sit in a cool, peaceful environment sipping a lovely brunch-inspried beverage and munching on a tasty concoction of french toast and syrup this Sunday?


Is such a scenario possible with two young children who are hyped-up on church-supplied donuts and wanting to do anything but sit in a cool, peaceful environment while their mother sips a brunch-inspired beverage and munches on tasty french toast?

In a word: No.

For those of you who choose to dine in as well on busy holidays, I have a great little brunch for you to fix for your family this Easter weekend. This little Easter menu is not fancy nor will it ever compete with the echelon of food bloggers. However, it is the perfect meal that can be partially prepared before attending Easter services at one’s place of worship and has items which are pleasing to the palettes of young children (One of my children gobbled this up, including the frittatas, while another one did not. If you know my children, you know who refused to eat it and opted to go to bed slightly hungry.). It’s a win-win situation when it comes to an easy, simple Easter brunch.

Mini Ham and Cheddar Frittatas and

 Cheddar Chive Biscuits

 served with Fruit Kabobs and

Honey Yogurt Dipping Sauce



Ham and Cheddar Frittatas


  • 1/4 pound of Honey ham from the deli
  • 1 cup of sharp white cheddar cheese, grated
  • Chives, chopped
  • 8 eggs
  • salt and pepper to taste
  • melted butter


  1. Dice the deli ham into small pieces. Combine in a bowl with salt, pepper and grated cheese.
  2. Beat the eggs in a separate bowl.
  3. Brush melted butter on the inside cups of a mini-muffin pan.
  4. Spoon in about a tablespoon of the ham and cheese mixture to the bottom of the muffin cups.
  5. Using a ladle, fill the muffin tin cups up the rest of the way with the egg mixture.
  6. Bake for about 12 minutes at 375 degrees or until tops of frittatas are a light golden brown.

Cheddar Chive Biscuits


  • 1/2 cup yellow cheddar cheese, grated
  • 3 tablespoons chives, chopped
  • 2 1/4 cups Bisquick
  • 2/3 cup milk
  • melted butter


  1. Combine Bisquick, milk, cheese and chives together in a bowl, stirring until a soft dough forms.
  2. Knead the dough ten times.
  3. Roll out dough to about one inch thickness.
  4. Cut out biscuits (I use a mini-biscuit cutter. This is a great thing for kids to do in the kitchen!)
  5. Bake for about seven minutes at 450 degrees, or until biscuits are golden brown.
  6. Brush tops with melted butter immediately after they come out of the oven.

Fruit Kabobs with Honey Yogurt Dipping Sauce


  • Assorted seasonal fruits
  • 2 cups low-fat Greek style Yogurt
  • 1/4 cup Honey
  • Wooden skewers


  1. Mix the yogurt and honey together.
  2. Thread fruit onto wooden skewers.
  3. Chill until ready to be enjoyed!


Simple….Easy…Inexpensive….and no one had to wait in a cramped seating area for a 15 year old hostess to seat them at a table.


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