Easter Brunch Menu Inspired by Spring

Here’s a menu I came up with for Easter with added items inspired by spring. Let me know how it turns out if you try it. It never disappoints.

♦ Lighthouse Point  Brunch Dish (recipe below)
♦ Freshly steamed asparagus
♦ Freshly sliced tomatoes (if they look really good, punctuated with fresh basil)
♦ Fresh fruit – even a bowl of simple berries will do (think color!)
♦ Assortment of pastries and muffins (either homemade or store-bought from the bakery section)
♦ Coffee, teas, juice, Mimosas and Ina Garten’s Bloody Mary’s

Lighthouse Point Brunch Dish

This baked brunch casserole could easily be called Spring Brunch or Patio/Porch/Deck Brunch. Mom made a version of it for Christmas morning after the presents were opened and called it “Tahoe Brunch” from her version of it from The California Heritage Cookbook (even though she lived on the East Coast). She might have called it “Lighthouse Point Brunch” because Christmas morning on the southeast coast of Florida was neither snowy nor mountainous. But knowing mom, she liked the name and was sticking to it. I think I’ll change it right now to “Lighthouse Point Brunch” (with apologies to mom).

Casual spring brunch a few Sundays ago.

Like most recipes, this one has evolved into something I call my own. There are many variations of one-dish brunch recipes that must be prepared the day ahead. But, hands down, this is the best! That declaration was affirmed when I made it a few Sundays ago for family and friends. It’s made the night ahead which makes it easy to relax and enjoy your guests. Set the table the night before (tulips are a must for Easter), pop the brunch dish in the oven, and add some extras…so easy.

Happy brunching and Happy Easter!


  • 12 slices white bread, crusts removed
  • butter or margarine, softened to spread on bread slices
  • 1/ 2 cup additional butter or margarine of choice
  • 1/2  pound fresh mushrooms, sliced
  • 3/4 cup (or to taste) finely chopped onion
  • 1 pound (approx.) thinly sliced quality deli ham (like Boar’s Head) or Canadian bacon
  • 3/4 – 1 pound combination of grated cheddar and Swiss cheeses
  • 5 eggs
  • 1-1/2 cups milk
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon dry mustard
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • Chopped freshly chopped parsley
  • Butter the bread on one side with softened butter and set aside.
  • In skillet, melt the 1/2 cup butter and sauté mushrooms and onions until soft
  • In a greased 11” x 17” casserole pan layer 1/2 the bread, mushroom/onion mixture, ham (or Canadian bacon), and cheese.
  • Repeat the layers and end with the cheese.
  • In a bowl, mix the eggs, milk, both mustards, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper. Pour over the casserole.

Cover and refrigerate overnight. When ready to bake, sprinkle with parsley.
Bake uncovered in 350 degree oven for one hour or until bubbly.
Let stand until set, and then cut.


5 thoughts on “Easter Brunch Menu Inspired by Spring

  1. Barbara, that looks delicious! And may I say that sure sounds like a Western Pennsylvania recipe to me (even though it comes from a California cookbook). Of course, as we well know, if we take the food to be blessed at church the day before the calories fall out! Right?

  2. Hi Barb. It’s Margaret and her sister Becky hangiing out in Cincinnati. Just showed Becky the website and she loves it. High Five from Becky. It’s beautiful. Mag.

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