The good news is you’ve been invited to Easter brunch. The bad news is it’s a potluck and you’re scrambling to find an easy recipe that can feed a ton of people without breaking the bank.
Have no fear! The following recipes are ideal for a holiday brunch and can be doubled to feed an army of hungry guests:
MEXICAN EGG BAKE
Ingredients:
1 package fresh chorizo
1/4 cup diced onion
1/4 cup diced green pepper
1/4 cup diced red pepper
1 (12 ounce) package English muffins, split and buttered
4 cups shredded Monterey jack cheese, divided
1 1/2 cups corn
1 cup diced fresh tomatoes
6 large eggs
1 cup heavy cream
2 cups milk
2 small cans chopped green chilies
Salt and pepper
2 cups shredded cheddar cheese
Sour cream
Salsa
Fresh cilantro
Directions:
Cook chorizo in a skillet with onion and peppers, stirring until sausage is longer pink, drain grease. Let cool.
Cut muffin halves into quarters, and arrange into an even layer in a lightly greased 9 by 13-inch baking dish.
Sprinkle half of Monterey jack cheese evenly over muffins. Spread cooled sausage mixture on top of cheese. Sprinkle corn and tomatoes on top.
In a large bowl, beat eggs, milk, and cream. Stir in green chilies. Season with salt and pepper. Pour evenly over sausage and cheese. Cover and chill 8 hours or overnight.
Preheat oven to 350 degrees.
Top egg bake with remaining Monterey jack and cheddar cheese.
Bake covered with foil for 50 to 60 minutes. Uncover and bake another 15 to 20 minutes until eggs are set.
Let stand for 10 minutes before serving.
Serve with salsa, sour cream and cilantro.
Makes 8 servings.
STRAWBERRY RHUBARB BREAD PUDDING
Ingredients:
8-10 pieces cooked French toast-diced
4 eggs
1 cup heavy cream
1 cup milk
1/2 cup sugar
2 cups rhubarb (fresh or frozen), diced
1/2 cup melted butter
1 teaspoon vanilla
1 pound fresh strawberries
Directions:
Preheat oven to 350 degrees.
Butter 9 by 13-inch baking dish.
Mix eggs, cream, milk, 1/4 cup sugar and 1/4 cup melted butter in bowl.
Saute diced rhubarb in butter until slightly tender.
Sprinkle brown sugar evenly on bottom of baking dish, then top with sauteed rhubarb.
Spread diced French toast evenly over rhubarb and pour egg mixture over the top. Place in oven for 40-45 minutes, or until toothpick inserted comes out clean.
Quarter fresh strawberries. Place in a bowl with 1/4 cup sugar and vanilla. Allow to sit while bread pudding is baking.
Remove bread pudding from oven and drizzle with warm cream and top with strawberries.
Serves 8.
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