Whether you are looking for something quick and easy to make before you head out on Easter Sunday or want to invite the girls over for a relaxing morning of chatting over mimosas, our quick and easy spring brunch is hearty and flavorful.
Spring Brunch with a Deliciously Easy Menu
Wedding-centric events like post-wedding brunch or a bridal luncheon can be such fun! It gives you and your friends the opportunity to wear lovely brunch dresses and sip on mimosas as you linger for a while. Whether you choose a traditional southern bridal brunch menu or make a few of our easy-to-make treats, I hope that you enjoy time with your family and friends.
Complete bridal lunch menus are hard to find, but we have recipes for everything from start to finish. So, if you are looking for a bridal brunch – easy menu included – this could be the delicious feast you are craving!
SPRING BRUNCH BAKERY BLUEBERRY MUFFINS
Hearty with a bakery feel, these muffins are like dessert and a to-go breakfast all in one.
- 1/2 cup unsalted butter, softened
- 1 1/4 cups white sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 cups all purpose flour, divided
- 2 teaspoons baking powder
- 1/2 cup fresh buttermilk
- 1 pint fresh blueberries – rinsed, drained and patted dry
- 2 teaspoons white or decorative sugar
- With a rack in the center of the oven, preheat oven to 375 degrees F.
- Prepare muffin pan with non stick spray and/or muffin liners.
- In a large bowl blend butter, 1 1/4 cups sugar and salt until fluffy. Beat in eggs one at a time.
- In a separate bowl, mix 1 3/4 cup flour and the baking powder.
- To the original butter/egg mixture, alternately add in the our mixture and buttermilk, mixing until just incorporated after each addition.
- Crush 1/4 of the blueberries and add them to the batter.
- Place the remaining 3/4 pint of blueberries in a bowl and coat them with the remaining 1/4 cup of flour, and then fold into the batter.
- Scoop batter into muffin cups, and sprinkle tops lightly with sugar.
- Bake for 30 minutes, or until tops spring back lightly when pressed.
With one recipe for adults and another for the littles, a mimosa is a morning treat for all to enjoy.
Adult Mimosa – ratio of 3/4 chilled champagne to 1/4 chilled orange juice
Mini Mimosa – ratio of 3/4 chilled ginger ale to 1/4 chilled orange juice
Fill glasses with chilled, clear sparkly liquid of choice 3/4 of the way, and then finish off the last 1/4 with chilled orange juice.
SPRING BRUNCH LAYERED MORNING CASSEROLE
yield 8 servings
Simple and tasty, this main dish can be assembled the evening before and popped in the oven in the morning.
- 6 slices of bread
- 2 lbs bulk sausage
- 16 oz shredded cheddar cheese
- 6 eggs
- 2 cups cream or milk
- 1 pinch of nutmeg
- salt and pepper to taste
- Preheat oven to 350 degrees F. Lightly grease casserole dish.
- Tear bread into bite sized pieces and place in the bottom of the casserole dish.
- Cook and crumble sausage. After cooking, drain off liquid and evenly distribute the sausage on top of the bread.
- Layer half of the shredded cheese on top.
- In a separate bowl, whisk eggs, nutmeg and milk (or cream) together, and pour egg mixture into the casserole dish.
- Place in oven and bake for 30 minutes.
- Remove from oven, top with remaining cheese and bake for 10-15 more minutes or until casserole is warm and cheese is melted.
- Remove, serve and enjoy!
Spring Brunch Vendor Team
- Concept and Styling – Jennifer Prince
- Recipes and Food Styling – Debbie Johnson
- Photography – Kaitlyn Becker Photography
- Tablescape and Decor Items – Estates Revisited
- Styling Assistants – Kyle Blanchard and Aubrey Prince
- Location – Riverviews Artspace (room formerly TOOLRY, now Speakertree)
Craving more inspo? For a coastal-inspired luncheon, just click here.