From carrots to lamb, I’ve got your isolationist Easter brunch COVERED! Whether you’re an omelet station kind of brunch person or a prime rib station kind of brunch person, there’s something for everyone here. Ok, there’s not a prime rib recipe. But you know what I mean. There’s a good mix of breakfast and lunch!
Easter’s going to feel a little different this year, so I’m sharing recipes that will be simple and easy for feeding small family, versus an elaborate brunch spread to feed a crowd. I’m including TONS of substitutions to help you make these recipes a reality since getting groceries is tricky right now!
1. One-Skillet Greek Lamb Meatballs and Couscous With Herby Whipped Feta
One-Skillet Greek Lamb Meatballs and Couscous With Herby Whipped Feta
Ingredients
- 1 large egg
- 1 pound ground lamb
- 1/2 cup panko breadcrumbs
- 1 small shallot, grated
- 3 garlic cloves, grated, divided
- 1 lemon, zested and juiced, divided
- 2 tbsp tablespoons minced fresh mint leaves
- 2 tbsp minced fresh parsley leaves
- Kosher salt and freshly ground black pepper
- 1 tbsp extra-virgin olive oil
- 1 cup couscous
- 2 tbsp unsalted butter
For the whipped feta:
- 4 ounces feta cheese
- 1/4 cup Greek yogurt
- 1/4 cup fresh mint leaves, plus more for garnish
- 1/4 cup fresh parsley leaves, plus more for garnish
- 1 tbsp extra-virgin olive oil
- Juice of 1 lemon
Optional toppings:
- Arugula
- Sliced cherry tomatoes
- Sliced cucumber
- Toasted pita
Instructions
- Preheat oven to 425 degrees F.
- Crack egg into a large bowl and lightly whisk. Add the lamb, breadcrumbs, shallot, garlic, lemon zest (zest only!), mint, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Using your hands, mix well. Form into 10 2-inch meatballs.
- Coat a 10-inch ovenproof skillet with olive oil and place the meatballs on the skillet so that they are not touching. Bake for 10 minutes, then remove skillet from the oven, scoot the meatballs to the edge of the skillet, and add the couscous, butter, reserved lemon juice, and 1 cup of hot water (as hot as your sink will go!). Stir to coat the couscous in water, carefully scooting the meatballs around as you go. Cover the skillet with a fitted lid (or aluminum foil in a pinch) and return to the oven for 10 more minutes.
- While the meatballs are cooking, make the whipped feta. Combine the feta, Greek yogurt, mint, parsley, extra-virgin olive oil, and lemon juice in a blender or food processor and blend until smooth. Taste and season with salt and pepper as needed (some feta is saltier than others—I didn’t need any salt at all).
- Remove skillet from the oven and use a fork to carefully fluff the couscous all around the meatballs.
- To build your plate, grab a heaping spoonful of whipped feta and swipe it across half of your plate. Add couscous and any vegetables you might be using, then top with the meatballs and more fresh herbs.
- 1 large egg
- 1 pound ground lamb
- 1/2 cup panko breadcrumbs
- 1 small shallot, grated
- 3 garlic cloves, grated, divided
- 1 lemon, zested and juiced, divided
- 2 tbsp tablespoons minced fresh mint leaves
- 2 tbsp minced fresh parsley leaves
- Kosher salt and freshly ground black pepper
- 1 tbsp extra-virgin olive oil
- 1 cup couscous
- 2 tbsp unsalted butter
For the whipped feta:
- 4 ounces feta cheese
- 1/4 cup Greek yogurt
- 1/4 cup fresh mint leaves, plus more for garnish
- 1/4 cup fresh parsley leaves, plus more for garnish
- 1 tbsp extra-virgin olive oil
- Juice of 1 lemon
Optional toppings:
- Arugula
- Sliced cherry tomatoes
- Sliced cucumber
- Toasted pita
Notes
Cooking Tips
Swap in any ground meat you like—beef, pork, chicken, or turkey would all be great here. Chicken and turkey meatballs will take a little less time to cook, so keep an eye on them and pull them out when an internal thermometer reaches 160 degrees F.
If you can’t easily access fresh mint and parsley, swap in 2 teaspoons of dried oregano. Omit it entirely from the whipped feta—I don’t love it with dried oregano.
Have leftover whipped feta? Serve it as a dip with pita chips, or use it as a spread on a sandwich!
2. Grilled Carrots with Harissa Yogurt, Sprouts, and Pepitas
Grilled Carrots with Harissa Yogurt, Sprouts, and Pepitas
Ingredients
- 2 pounds heirloom carrots, scrubbed clean
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tbsp Harissa
- pinch of salt
- 1/2 cup sprouts
- 2 tbsp toasted pepitas
Instructions
- Bring a large pot of salted water to a boil. Add the carots and boil for 5 to 8 minutes, until fork tender. How long they need to boil depends on how large they are.
- Drain carrots and pat dry with a clean paper towel. Toss with oil, salt and pepper.
- When you’re ready to grill, preheat an outdoor grill or grill plan to medium-high heat. Grill carrots until charred on all sides, 5 to 7 minutes total.
- Transfer carrots to a serving platter.
- Stir yogurt, lemon juice, and salt together until combined.
- Scatter pepitas over the carrots. Scatter sprouts over top, or serve alongside as seen here. Serve with harissa yogurt.
- Enjoy immediately, or at room temperature.
- 2 pounds heirloom carrots, scrubbed clean
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tbsp Harissa
- pinch of salt
- 1/2 cup sprouts
- 2 tbsp toasted pepitas
3. One-Skillet Salmon with Spring Vegetables and Lemon Butter
One-Skillet Salmon with Spring Vegetables and Lemon Butter
Ingredients
- 2 (6-ounce) skin-on salmon filets (preferably wild-caught)
- Salt and pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided (use ghee to make it Whole30)
- 1 large shallot or 1 small yellow onion, minced
- 4 garlic cloves, thinly sliced
- 1 bunch asparagus (about 1 pound), woody ends removed and cut into 2-inch pieces
- 1 1/2 cups fresh peas (or one frozen 10-ounce bag)
- 1/4 cup minced fresh parsley
- 2 lemons, 1 halved, 1 cut into wedges
Instructions
- Season salmon generously with salt and pepper and allow to come to room temperature for at least 10 minutes.
- Warm olive oil in a 10-inch skillet (preferably cast iron) over medium heat. Swirl skillet to coat in oil.
- Sear salmon flesh-side down for 3 minutes, until golden brown and crisp. Flip salmon. Add 1 tablespoon butter to the skillet and use a spoon to baste the salmon with the melted butter for an additional 3 minutes. Transfer salmon to a holding plate.
- Add remaining butter, shallot, and garlic to skillet and cook for 2 to 3 minutes, until shallot and garlic are softened. Add asparagus and cook for 4 minutes, until not quite crisp-tender (take a bite!). Add fresh or frozen peas and cook until bright green and tender, but not mushy, about 2 minutes. Stir in parsley and juice of 1 lemon. Season to taste with salt and pepper.
- Nestle salmon into the vegetables, skin-side down, for a few minutes to re-warm. Serve with lemon wedges.
- 2 (6-ounce) skin-on salmon filets (preferably wild-caught)
- Salt and pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided (use ghee to make it Whole30)
- 1 large shallot or 1 small yellow onion, minced
- 4 garlic cloves, thinly sliced
- 1 bunch asparagus (about 1 pound), woody ends removed and cut into 2-inch pieces
- 1 1/2 cups fresh peas (or one frozen 10-ounce bag)
- 1/4 cup minced fresh parsley
- 2 lemons, 1 halved, 1 cut into wedges
4. Chicken Sausage & Kale Frittata
Chicken Sausage & Kale Frittata
Ingredients
- 1 tbsp olive oil
- 1 shallot, minced
- 1 (packed) cup chopped kale
- 2 garlic-and-herb chicken sausage links, diced
- 8 large eggs
- ⅓ cup cottage cheese
- ¼ tsp salt
- 1 pinch red pepper flakes
- 2 ounces fresh mozzarella cheese, diced
- Optional: avocado slices, chopped fresh parsley, hot sauce
Instructions
- Preheat oven to 400°F (200°C).
- Heat oil in a 10-inch skillet over medium heat. Cook shallot until softened, about 2 minutes; add kale and sausage and cook until kale is slightly wilted, 2 to 3 minutes. Remove skillet from heat.
- Blend eggs, cottage cheese, salt, and red pepper flakes in a bowl using an immersion blender until smooth; pour into skillet. Sprinkle cheese over the eggs.
- Bake in preheated oven until frittata no longer wobbles when you shake the handle, 15 to 20 minutes.
- Top frittata with avocado and parsley as desired. Cut into slices to serve.
- 1 tbsp olive oil
- 1 shallot, minced
- 1 (packed) cup chopped kale
- 2 garlic-and-herb chicken sausage links, diced
- 8 large eggs
- ⅓ cup cottage cheese
- ¼ tsp salt
- 1 pinch red pepper flakes
- 2 ounces fresh mozzarella cheese, diced
- Optional: avocado slices, chopped fresh parsley, hot sauce
5. Creamy Asparagus Tart
Creamy Asparagus Tart
Ingredients
- 1 tbsp neutral oil, like canola
- 1 large leek, cleaned and thinly sliced
- 10 asparagus stalks, tipped and cleaned
- 2 tbsp unsalted butter
- 1/4 cup all purpose flour
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup gruyere, shredded
- 2 large eggs, lightly beaten
- salt and pepper
- freshly grated nutmeg
- 1 tart shell, blind baked (i use this one)
- 2 tbsp fresh dill or parsley, chopped
Instructions
- Preheat oven to 350°F.
- Add oil to a large skillet and place over medium heat. cook leeks for 5-8 minutes, until leeks are translucent.
- Add asparagus and toss until lightly browned, 2 to 3 minutes more.
- Meanwhile, in a large saucepan, melt the butter over medium-low heat. Add the flour and stir constantly for two minutes, until the mixture clings to the bottom of the pan and begins to smell nutty. Whisking constantly, slowly whisk in the milk and cream. Bring the mixture to a boil, cook for two minutes, then remove from heat. Quickly whisk in the gruyere until completely smooth. allow to cool for several minutes.
- Whisk in the eggs, one at a time, until incorporated and mixture is smooth again. Season with salt, pepper and nutmeg.
- Lay the asparagus down in the blind-baked tart shell in rows, sprinkling the leeks over top. pour the egg mixture over top, spreading it in an even layer.
- Bake until golden brown and a knife inserted in the center comes out clean, 45 minutes to an hour. Let cool for 20 minutes. unmold and serve warm or at room temperature, sprinkled with fresh herbs.
- 1 tbsp neutral oil, like canola
- 1 large leek, cleaned and thinly sliced
- 10 asparagus stalks, tipped and cleaned
- 2 tbsp unsalted butter
- 1/4 cup all purpose flour
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup gruyere, shredded
- 2 large eggs, lightly beaten
- salt and pepper
- freshly grated nutmeg
- 1 tart shell, blind baked (i use this one)
- 2 tbsp fresh dill or parsley, chopped
6. Crispy Everything Bagel Chicken Schnitzel with a Big Green Salad
Crispy Everything Bagel Chicken Schnitzel with a Big Green Salad
Ingredients
- 1 pound skinless chicken breasts halves, cut in half vertically it’s one large breast, or left alone if it’s if it’s 2 small breasts
- 1/3 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 large egg, whisked
- 1 cup panko bread crumbs
- 1/4 cup everything bagel seasoning (aka an entire bottle from Trader Joe’s!)
- 1/4 cup vegetable oil
Maple Apple Cider Vinaigrette: (Makes a little over 1/2 cup of dressing)
- 1/4 cup Apple cider vinaigrette
- 1/4 cup extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- pinch of s+p
Big Green Salad: Here’s a loose guideline for the salad we made! The first time I tested this recipe I used green leaf lettuce, raw broccoli, celery, plums, and feta. For these photos, I used spinach, carrots, strawberries, feta, and mint!
- 3 cups of greens
- 1 1/2 cups of crunchy vegetables
- 1 thinly sliced plum or apple or orange
- 2 ounces crumbled feta or shaved parmesan
- 2 tbsp chopped soft herbs
Quarantine Qitchen substitutions:
- – greens —> spinach, green leaf, romaine, kale… they all work!
- – vegetables —> raw carrots, broccoli, bell pepper, fennel… anything goes!
- – chicken breasts –> boneless chicken thighs or pork chops
- – AP flour –> whatever flour you have! bread flour, chickpea flour, whole wheat! no flour? grind up some nuts (any nuts!) until they’re a powder
- – panko –> just use the flour you’re using in the flour dredge, OR use ALL EBTB seasoning
- – EBTB seasoning —> ANY nuts and seeds work here. just chop whatever you have up until its about the size of a sesame seed – almonds, macadamia nuts, sunflower seeds, anything goes! make 1/4 cup of it, then stir in 1/4 tsp garlic powder and 1/4 tsp kosher salt. NO NUTS OR SEEDS? just use 1/4 cup more panko!
- -soft herbs—> parsley, cilantro, mint, oregano all work! or just omit!
Instructions
- Place the flour in a shallow bowl and season with salt and pepper. Place the egg in a separate shallow bowl, and the panko and EBTB seasoning in a separate shallow third bowl.
- Dredge the chicken through the flour, egg, then panko mixture. If you run out of panko, just add more, even if you don’t have more EBTB seasoning to add. You want the chicken to be fully coated and not appear yellow from the egg when you’re finished.
- Heat the oil in a large frying pan over medium heat. when you add a piece of panko and it sizzles, you’re ready to cook. Cook one piece of chicken at a time for 4 to 5 minutes per side, or until golden brown. Transfer to a paper towel lined plate and sprinkle with salt. Don’t skip the paper towel step! If you put it straight onto a plate or cutting board, it will steam in its own oil and get soggy.
- Whisk (or shake in a jar) the dressing and assemble your salad by tossing the greens, veggies, and fruit with as much dressing as you prefer.
- Divide the salad between two plates and top with crispy chicken and feta. Enjoy!
- 1 pound skinless chicken breasts halves, cut in half vertically it’s one large breast, or left alone if it’s if it’s 2 small breasts
- 1/3 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 large egg, whisked
- 1 cup panko bread crumbs
- 1/4 cup everything bagel seasoning (aka an entire bottle from Trader Joe’s!)
- 1/4 cup vegetable oil
Maple Apple Cider Vinaigrette: (Makes a little over 1/2 cup of dressing)
- 1/4 cup Apple cider vinaigrette
- 1/4 cup extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- pinch of s+p
Big Green Salad: Here’s a loose guideline for the salad we made! The first time I tested this recipe I used green leaf lettuce, raw broccoli, celery, plums, and feta. For these photos, I used spinach, carrots, strawberries, feta, and mint!
- 3 cups of greens
- 1 1/2 cups of crunchy vegetables
- 1 thinly sliced plum or apple or orange
- 2 ounces crumbled feta or shaved parmesan
- 2 tbsp chopped soft herbs
Quarantine Qitchen substitutions:
- – greens —> spinach, green leaf, romaine, kale… they all work!
- – vegetables —> raw carrots, broccoli, bell pepper, fennel… anything goes!
- – chicken breasts –> boneless chicken thighs or pork chops
- – AP flour –> whatever flour you have! bread flour, chickpea flour, whole wheat! no flour? grind up some nuts (any nuts!) until they’re a powder
- – panko –> just use the flour you’re using in the flour dredge, OR use ALL EBTB seasoning
- – EBTB seasoning —> ANY nuts and seeds work here. just chop whatever you have up until its about the size of a sesame seed – almonds, macadamia nuts, sunflower seeds, anything goes! make 1/4 cup of it, then stir in 1/4 tsp garlic powder and 1/4 tsp kosher salt. NO NUTS OR SEEDS? just use 1/4 cup more panko!
- -soft herbs—> parsley, cilantro, mint, oregano all work! or just omit!
7. Crispy Honey Balsamic Glazed Brussels Sprouts
Crispy Honey Balsamic Glazed Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts, end trimmed and halved vertically
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 cup balsamic vinegar
- 1 tbsp honey (omit for Whole30)
- 2 tsp Dijon mustard (check label to make sure there’s no wine for Whole30)
- 1 green onion, thinly sliced
- Shaved Parmesan cheese, for garnish
Instructions
- Place the brussels sprouts on a large rimmed baking sheet and toss with olive oil and salt to coat. Spread evenly so no Brussels sprouts are overlapping. Roast for 25 to 30 minutes, stirring every 10 minutes, until the sprouts are dark brown and crispy.
- Meanwhile, stir the balsamic, honey, and mustard together in a small pot over high heat. Bring to a boil, then reduce to medium-low and cook until reduced by about half (you should have about 3 tablespoons of glaze), 15 to 20 minutes.
- Transfer the roasted Brussels sprouts to a large bowl, pour the glaze over top and toss to combine. Garnish with green onions and Parmesan.
- 1 pound Brussels sprouts, end trimmed and halved vertically
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 cup balsamic vinegar
- 1 tbsp honey (omit for Whole30)
- 2 tsp Dijon mustard (check label to make sure there’s no wine for Whole30)
- 1 green onion, thinly sliced
- Shaved Parmesan cheese, for garnish
8. Sriracha-Bacon Deviled Eggs
Sriracha-Bacon Deviled Eggs
Ingredients
- 6 large eggs
- 3 to 4 tbsp mayonnaise
- 2 tbsp Sriracha, plus more
- ½ tsp salt
- Cooked bacon, finely chopped
- 2 tbsp chopped chives
Instructions
- Place eggs in a small pot and cover with 1 inch of cold water. Bring water to a boil over high heat, immediately turn off the heat and cover the pot. Allow to sit, covered, for 10 minutes.
- Transfer eggs to an ice bath for five minutes. Peel.
- Slice eggs in half vertically with a very sharp, clean knife. Transfer whites to a platter and yolks to a large bowl.
- Add 3 tablespoons mayonnaise, Sriracha and salt to the bowl. Mash with a fork until very smooth. If it needs more moisture to become smooth, add the additional 1 tablespoon mayonnaise.
- Transfer yolk mixture to a Ziploc bag. Squeeze about 1 tablespoon of Sriracha around the yolk mixture, in the bag. It will create a marbled effect. Snip a corner off of the Ziploc bag. Squeeze yolk mixture into the egg white halves.
- Sprinkle yolks with bacon and chives.
- 6 large eggs
- 3 to 4 tbsp mayonnaise
- 2 tbsp Sriracha, plus more
- ½ tsp salt
- Cooked bacon, finely chopped
- 2 tbsp chopped chives
These deviled eggs give new meaning to an old story. Never thought of adding these tasty things. Yum!
For Easter I will slice mine vertically cutting a tiny bit off the ends so that they sit up.
Cute idea!
We had Honey glazed Salmon and Crispy Air Fryer Brussels Sprouts and Bacon and loved it! We made the list twice! Happy Easter everyone
Oh I am SO glad to hear that! Salmon is such great Easter food!