Everyone knows brunch is my favorite meal of the week! We have been hosting friends & family at our house for Easter brunch for years now and I was worried my menu was falling into a bit of a rut — a delicious rut – but a rut nonetheless! To switch it up this year, I served all of my favorite brunch delicacies in miniature, bite-size versions! Check out all of the details of my Petite Treats Easter Brunch below!! XOXOXO
Menu:
- Mini Chicken & Waffles: Bake popcorn chicken nuggets according to package directions; Toast mini waffles; Build stacks; Serve with syrup on the side
- Carrot Cake Bites: Mix-up one package of carrot cake mix in mini-muffin tins and place a dollup of cream cheese frosting on each
- Egg-salad Sandwiches: Egg-salad recipe here placed on white bread with crusts removed, cut into triangles
- Bacon Deviled Eggs: Recipe here topped with remoulade sauce
- Sausage Roll-ups: Follow my sausage braid recipe, but instead of braiding, stuff a scoop of sausage mixture inside each croissant triangle and roll-up! Note: 2x sausage mixture fills 3 8-pack rolls of refrigerated croissants
- Fruit Salad Cups: In small cups, combine blueberries, strawberries, grapes, pineapple, bananas, and mandarin oranges; Top with coconut flakes
- Hot Crossed Buns: Recipe here
- Hard Boiled Eggs, dyed
- Fruit Pizzas: Bake refrigerated sugar cookies, allow to cool; Meanwhile, combine 1/2 container cream cheese icing with 1/2 container marshmallow fluff; Ice cookies; Top with fruit; Refrigerate until ready to serve
- Bacon Quiches: Purchase frozen petite quiches; Bake according to package instructions
- Drinks: Mimosa bar, Coffee
Decor:
- Place cards: Using a silver sharpie, write each guests name on a plastic egg; Place in an egg cup on top of a napkin on the guest’s plate
- Centerpiece: In glass containers, place Easter ‘grass’ and plastic eggs; I went with a monochrome look, but you could easily vary it up!
