Forgive me for getting a little cheesy with the colors - I wanted to brighten the page with Easter colors! This buffet menu is easy on the budget and you can do a lot of the work the day before and finish up on Easter.
Make the french toast casserole the night before and pull it out of the refrigerator the next day to come to room temperature while your oven is preheating.
If you purchase frozen pie shells to make quiche, check the manufacturers directions for thawing and baking. Assemble them the day before and bake the next day or bake ahead and warm through on Easter.
Bake the french toast casserole and quiche at the same time - keep an eye on both. The potato wedges can be prepped and baked the morning of Easter. They also are baked at the same temperature (350 degrees).
Make your Belgian Waffles (or regular waffles) from a box mix. Quick, easy and affordable.
Purchase some breakfast sausage - try and catch it on sale. They cook in no time at all.
The Chicken dish, as are any of the menu items are entirely optional. My thought was the chicken lent itself to a more well rounded buffet.
Round out the buffet with Strawberries and some whipped cream on the side. To a pint of cream simply add 1 tbsp. of sugar and 1 tsp. vanilla. With an electric mixer whip the cream until light and fluffy.
French Toast Casserole:
1 teaspoon ground cinnamon
1/2 cup butter, melted
2 apples - peeled, cored and sliced
1 loaf French baguette or Challah Bread, cut into 1 inch slices
6 eggs, lightly beaten
1 1/2 cups milk
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
- Grease a 9x13 inch baking dish. In a large bowl, mix together the brown sugar and 1 teaspoon cinnamon. Add in the apple slices and melted butter. Mix well to evenly coat the apples. Pour all into your baking dish. Arrange bread slices in an even layer over apples.
- In the same bowl you used for the apples, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerate overnight.
Seasoned Potato Wedges
Depending on the amount of people - adjust the number of potatoes. You could use this blend of spices or make up your own.
4-6 Russet potatoes - scrubbed and sliced into 1/2 thick wedges
1 - 2 tbsp. Olive Oil
1 tsp. Kosher salt
1/2 tsp. Black pepper
1 tsp. Onion Powder
1 1/2 tsp. Granulated Garlic
1 tsp. Paprika
Put the potato wedges in a large bowl and toss them with the spices and olive oil. Lay on a foil lined baking sheet that has been sprayed with cooking spray. Bake in a preheated 350 degree oven, turning until the potatoes are a nice golden brown and fork tender.
Roasted Peppers with egg, ham and cheese filling: I have to admit that I saw a picture on Flickr that someone else had done and thought what a great idea! Take any kind of large pepper - a poblano or even a bell pepper and split it in half lengthwise. Remove the seeds and white vein. Roast in the oven at 350-375 degrees until the pepper starts to soften. Take the peppers out of the oven and fill the peppers with a scrambled egg, ham and cheese mixture. Put it back in the oven and cook until the filling is done. You insert a knife in the filling and it should come out clean - then you know the filling is cooked through.
- 4 boneless, skinless chicken breast halves
- 2/3 cup flour
- Salt and pepper to taste
- 4 Tbsp olive oil
- 4 Tbsp butter
- 1 cup chicken stock
- ¼ cup white wine
- 3 Tbsp lemon juice
- 1/4 cup capers
- fresh chopped parsley for garnishing (optional)