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Easter Brunch Recipe Roundup


Easter Brunch Recipe Roundup

We love a cozy, laid back Easter morning. Mainly because it leads to a delicious Easter brunch! Our ideal brunch combines a variety of sweet and savory dishes to allow guests (and us) to put together a plate with flavor and texture variety. Here are some recipes we’ve been making, or have had our eyes on, for our own Easter brunches this year.

Kale Quinoa Bites: These bite-sized quinoa-feta-kale bites are like mini crustless quiches and perfect for brunch when people want to try just a bite or two of multiple dishes. You can even put these out ahead of time to keep guests’ hunger at bay before the main meal is served. We love Heidi Swanson, from 101 Cookbooks, for her creative, yet simple recipes.

Broiled grapefruit: Every brunch table needs something easy but impressive. This is that dish. This makes such a sunny, tasty addition to a brunch table. Erin from The Forest Feast hits a home run with this one (and all of her recipes).

Sesame, Coconut, Turmeric French Toast: A fun and flavorful spin on traditional French toast and a new recipe on our C&J Nutrition Blog. Slice individual pieces of French toast in half (or even into French toast fingers) and let guests top them with the same toppings they’d use at the parfait station (see below).

Brussels Sprouts with Bacon and Maple Butter: We love having at least one type of veggie dish at brunch. You can mix it with scrambled eggs or just pair it with some of the other savory options. This dish, from Jessica at Feed Me Dearly, combines two classic breakfast flavors, maple syrup and bacon, with Brussels sprouts to add a pop of color, fun flavor, and a veggie serving to the table.

Chunky Chocolate Buckwheat Granola: A yogurt parfait station is a great way to allow guests to DIY their personalized brunch creation. Put out bowls of berries, nuts/seeds, plain yogurt, nut butters, and this granola, and let people get creative. If you haven’t discovered the amazing food that Sarah from My New Roots creates, let this granola be your introduction.

Whole Grain Tuna Quesadilla: Make a few batches of this quesadilla and slice into small wedges. This dish provides a delicious, savory option to balance out the sweet dishes at brunch.

Strawberry Nectarine Smoothie: Having a smoothie offered up in small glasses is a nice way to tame guests’ appetites as well as incorporate fruit into the meal in a creative way.  We love Matt, from Real Food by Dad, and his simple approach to delicious smoothie creations.

Any favorite recipes to add?

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A note from our CEO about COVID-19x
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The coronavirus has changed life, as we knew it, forever. Most people will be touched in some way by the pandemic either physically, emotionally or financially. We’ve all heard heart-breaking stories from around the world about lives that have been lost and severe financial hardships caused by the sudden shutdown of so many businesses.

On behalf of all our team members around the globe, we extend our deepest sympathies to all that are struggling through personal challenges, whatever they may be, and we offer our sincerest gratitude to all the heroes who are helping those in need.

We’d also like to add how important it is for everyone to continue to do their part to slow the spread. Physical distancing is critical, and we must all take this seriously. We use the word “physical” because staying away from people in a physical way does not mean we should be neglecting the importance of social interactions, compassion and patience.

We are one of the largest providers of shelf-stable seafood and it is our honor and our responsibility to do our part, in every way we can, to help to keep people fed with affordable, nutritious protein. To that end, we’re continuing to run our factories in the US and Canada while our partners around the world continue to provide supply.

We take great pride in being a “people-first” company, so our decision to continue operations is done with utmost concern for the people making it possible. We’ve enhanced our safety measures to meet or exceed CDC guidelines and we have increased wages in our factories to assist employees dealing with the incremental costs of working and new, unexpected demands on their households.

We also take great pride in producing healthy, nutritious and safe products for our customers. Please know the manufacturing practices we follow year-round protect our both employees and the products they produce. Our facilities have very few people-to-product interactions, all products are sterilized in a high temperature oven and then packaged in highly automated production lines.

Beyond Bumble Bee, we’re continually looking for ways to extend our “people first” approach to make a meaningful impact. With so many people in need, we know this effort is more important than ever. We’re starting by donating more than $1 million in product to food banks in both the US and in Canada. And we will be looking for more opportunities to make a positive difference in the days to come.

Finally, I want to thank you, our loyal and new customers, for your support. We hope you find the recipes on our website helpful and easy to prepare. I also want to send a sincere thank you to our Bumble Bee Team and our valued supply partners around the world for their tireless efforts, particularly those working in sales, manufacturing, distribution and all our support roles, ensuring we can keep store and pantry shelves stocked.

Please continue to do your part to keep yourselves and your families safe during this truly unprecedented time.

With Gratitude,
CEO, Bumble Bee Seafoods