Celebrate Easter with a brunch this year. If you ever wanted an excuse to eat all of the yummy breakfast foods, this is the Holiday! Whether you dine before or after the egg hunt, or even all day, here are some great recipes!! Most of these you can make ahead and that makes the holiday even more fun and relaxed.

Sausage, Egg and Cheese Grits with Spinach Breakfast Bake

Sausage, Egg and Cheese Grits with Spinach Breakfast Bake

• 8-10 oz. package frozen chopped spinach, or the equivalent of fresh
• 16 oz. hot Italian sausage or your favorite breakfast sausage
• 2 cups low-sodium chicken broth
• 1 cup half and half
• ½ teaspoon salt
• 1 cup old-fashioned grits, not instant
• 1 cup Gouda cheese, can be switched out for your favorite cheese, Swiss works great
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• 2-3 tablespoons green onion, chopped and divided
• 1 cup grated sharp Cheddar cheese, divided
• 3 large eggs, lightly beaten
• 1.5 tablespoons plain cornmeal

Optional Toppings:  Red pepper flakes, Freshly chopped green onion and parsley, Sriracha or hot sauce and /or Chopped bacon

1. Preheat oven to 350 degrees.
2. Thaw spinach and squeeze out the liquid with paper towels. Set aside.
3. In a small-medium pot, bring broth to a rolling boil. Stir in grits, salt, half and half and reduce heat to low/simmer. Cook grits for 12-15 minutes, stirring occasionally until thickened.
4. While the grits cook, brown sausage in a large skillet over medium-high heat, stirring often, 5-8 minutes or until sausage crumbles and is fully cooked; remove from skillet and drain. Set aside.
5. Once grits are ready, remove from heat and stir in Gouda, garlic powder, pepper, green onion and ¾ cup cheddar until melted. The mixture will be very thick.
6. Add your sausage and chopped spinach to the grits and gently fold in the eggs until blended.
7. Using Olive oil, grease a 10-12 inch cast iron skillet or 9 X 13 inch casserole dish then sprinkle the bottom and sides with cornmeal. Add the breakfast mixture, then sprinkle remaining cheddar cheese and top with a light sprinkling of red pepper flakes.
8. Bake 350 degrees for 55 minutes or until set.
9. Remove from oven and transfer to a wire rack to cool for about 30 minutes. Top with fresh parsley and green onion, optional but tasty. Also top with your favorite hot sauce.

Hash Brown Crusted Quiche

Hash Brown Crusted Quiche

Prepare Crust ahead to freeze for at least one hour:

• 20 ounces frozen hash browns, thawed
• ½ cup white cheddar cheese, shredded
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For the Quiche:

• 2 tablespoons unsalted butter
• ½ onion, thinly sliced
• 6 large eggs, lightly beaten
• ½ cup heavy cream
• 4 slices cooked and crumbled bacon
• 1 cup white cheddar cheese, shredded
• 1 tablespoons chives, sliced
• Salt and pepper to taste

1. (Note: Crust must be made at least one hour ahead.) For the Crust, squeeze as much liquid from the thawed hash browns as possible and place into a large mixing bowl. Add cheddar, salt and pepper and stir together.
2. Lightly grease a 9inch springform pan with cooking spray and evenly press the hash browns mixture into the bottom and sides of the pan, making sure you don’t have any holes within the crust, this will prevent leakage. Place the pan in the freezer and freeze for at least one hour.
3. Preheat oven to 425 degrees. Place frozen crust into the oven and par-bake for about 15 minutes. Remove from oven and allow to cool some while mixing up the quiche.
4. For the Quiche, in a skillet melt butter over medium heat. Add onions and lightly caramelize for 10-15 minutes. Season with salt and pepper, set aside.
5. In a large mixing bowl, combine eggs and cream. Whisk together until light and fluffy. Add remaining ingredients, including caramelized onions and stir together until mixed up. Season with salt and pepper.
6. Pour filling mixture into the par-baked crust and place in the oven.
7. Lower oven temperature to 375 degrees and bake the quiche for 25 to 30 minutes or until the eggs are set.
8. Remove quiche from the oven and run a paring knife around the perimeter of the springform pan. Loosen the springform pan from aides of quiche and place quiche back into the oven for an additional 10 – 15 minutes. This will help the crust get crispy on the sides.
9. Remove quiche from oven and cool for 10 minutes.
10. Slice quiches into wedges, top with sliced chives. Enjoy!

Ham and Cheese Pull-Apart Bread

Ham and Cheese Pull-Apart Bread

• 8 ounces cubed ham, or more according to taste
• 1 can flaky layered biscuits, (raw dough)
• 4 whole eggs
• 8 tablespoons milk
• ½ cup chopped green bell pepper
• 1 Tablespoon butter
• 1 teaspoon Dijon butter
• ½ cup freshly shredded mozzarella cheese
• 3/4 cup freshly shredded sharp cheddar cheese
• 1/5 cup chopped green onion
• 1 Tablespoon chopped fresh rosemary
• 1 clove garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper

1. Preheat the oven to 350 degrees.
2. In a small skillet over medium heat, melt the butter and add diced green pepper. Cook until tender, set aside.
3. In a large bowl, beat egg and milk. Whisk until smooth.
4. Add Dijon mustard, green onion, fresh rosemary, minced garlic, salt and pepper to the egg mixture, Stir until smooth. Set aside.
5. Cut each biscuit to 1 -inch length, then add them into the egg mixture and coat evenly.
6. Add the cubed ham, bell pepper, onion, and shredded cheeses to the mixture. Mix until well combined.
7. Transfer the mixture into a greased 9 x 13 inch baking dish.
8. Cook uncovered for about 35 minutes or until the bread is cooked through or until a knife inserted in the center comes out clean. Enjoy!

Take your deviled eggs to the next level with this recipe.

Deviled Eggs 3 Ways (Pesto, Smokey bacon, Avocado)

Source: NC Egg Association

Deviled Eggs 3 Ways (Pesto, Smokey bacon, Avocado)

• 12 eggs
• 1/2 avocado
• 1 Tbsp. cilantro, chopped
• 1/2 Tbsp. lemon juice
• 4 Tbsp. mayonnaise
• 1/2 Tbsp. pesto
• chipotle hot sauce, to taste
• 1 Tbsp. fully cooked bacon, chopped
• salt and pepper, to taste

1. Place eggs in a single layer in a saucepan and cover with enough cold water that there’s 1 inch of water above the eggs. Heat on high until water begins to boil, then cover, remove from heat, and let sit for 12 minutes for large eggs (9 for small).
2. Crack egg shells and carefully peel under cool running water, dry.
3. Slice the eggs in half lengthwise, removing yolks and placing them in 3 small bowls (4 yolks per bowl).
4. To one bowl, mash yolks with avocado, stir in cilantro and lemon juice; season with salt and pepper, to taste.
5. To another bowl, mash yolks with 2 tbsp mayonnaise and pesto.
6. To another bowl, mash yolks with 2 tbsp mayonnaise, chipotle, and 1 tbsp bacon.
7. Pipe the yolk mixture into the egg whites. Serve immediately or refrigerate up to 4 days. Enjoy!

Sources for this article NC Extension Food and Nutrition educational program. For more information about the Foods and Nutrition please contact Louise L. Hinsley, Extension Agent, Family Consumer Science at the Beaufort County Center of N.C. Cooperative Extension, 155 Airport Road, Washington, 252-946-0111.