Recipes for a Healthy and Satisfying Easter Brunch 

by Casey – March 23, 2024

Impress your guests this Easter with a selection of three effortless yet delicious brunch recipes. From a savory egg recipe to wholesome blueberry muffins and banana pancakes, there’s something for everyone to enjoy. These nutritious options are easy to prepare and bursting with flavor, making your Easter brunch both memorable and delicious.

Blueberry Greek Yogurt Muffins (12 servings)

These blueberry muffins are light, moist airy and protein-packed thanks to the secret ingredient: Greek yogurt. They’re easy to make and low sugar, making them the perfect guilt-free treat for your Easter brunch.

Ingredients:

310 grams all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

100 grams sugar

1/2 teaspoon salt

2 large eggs, lightly beaten

150 ml cups oil

230 grams Greek yogurt

60 ml cup milk

250 grams blueberries

Method:

Combine the flour, baking powder, baking soda, sugar and salt in a large bowl. Combine the eggs, oil, yogurt, and milk in another bowl. Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a little more milk if the mixture still seems too thick. The batter should be fairly thick, but not dry.

Spoon the batter into muffin cases placed in muffin pans. Add a little extra sugar over the top of the muffins, if you like, then bake in a preheated oven (190 degrees C) for 17 to 20 minutes or until risen and golden and a skewer pushed into the center comes out clean.

Banana Pancakes (3 servings)

These dairy-free, gluten-free, 5-ingredient pancakes are the perfect addition to any Easter brunch. They’re the perfect substitute to sugary pancakes and take only 15 minutes to make.

Ingredients:

3 Ripe banana

3 Large egg

Pinch of salt

Dash of vanilla bean paste or vanilla extract

120 grams oat flour (If you don’t have oat flour you can add rolled oats to a blender and blend until you get a flour like consistency)

Method:

Squash bananas into a puree and add eggs, salt and vanilla. Mix thoroughly. Then, add in the oat flour until the batter is thick. Fry in a pan on medium heat. Enjoy with any toppings you like. We suggest fresh berries, greek yogurt or maple syrup.

Baked Parmesan Eggs (4 servings)

These airy eggs are generously filled with Parmesan cheese and scallions, bursting with flavor, complemented by a delicious, runny yolk. Rest assured, this remarkable brunch dish is effortlessly mastered by all.

Ingredients:

4 Large Eggs

Pinch of Salt

25 grams finely grated Parmesan cheese

1 Scallion, finely chopped

Ground pepper to taste

Method:

Begin by carefully separating the egg whites from the yolks, depositing each yolk into its own small bowl. Whip all of the egg whites and a pinch of salt in a mixing bowl until they form stiff peaks. Carefully add Parmesan cheese and chopped scallions into the beaten whites using a rubber spatula. Then, on a baking sheet, shape the mixture into four mounds. Use the back of a spoon to create a shallow well in the center of each mound.

Bake the egg whites, in an oven preheated to 220 degrees C, until starting to lightly brown, about 3 minutes. Remove from oven. If the well has filled in during baking, use the spoon to recreate it. Gently slip a yolk into each well. Bake until the yolks are cooked but still runny, 3 to 5 minutes more. Sprinkle with pepper and enjoy.