Make your Easter spread easy with a make-ahead brunch! Between Church, family, a traditional egg hunt, and of course, the chocolate bunnies, Easter morning can be quite hectic, make yours super simple with some of these (some healthy, some splurges) brunch recipes!!
Roasted Artichoke Avocado Toast
1 lemon
4-6 fresh baby artichokes
1 tablespoon extra-virgin olive oil, plus more for drizzling
4 slices whole-grain bread
½ small garlic clove
1 small avocado
1 scallion, diced
2 red radishes, thinly sliced
2 tablespoons chopped dill
Sea salt and freshly ground pepper
Fill a medium bowl with water and add the juice of ¼ of the lemon. Slice the rest of the lemon into wedges. Reserve one wedge for later, and add the remaining lemon wedges to the water.
Transfer the artichokes to the lemon water as you work. Cut off the top quarter of the
artichokes, about 1 inch. Remove and discard the first 3 to 4 layers of dark green outer leaves.
Trim the stems to ½ inch, then use a paring knife to peel away the woody part of the stems.
Slice the artichokes in half lengthwise. Use a small spoon to remove the fuzzy choke from each half. Leave the artichokes in the lemon water until you’re ready to use them.
Preheat the oven to 375°F. Brush a medium baking pan with ½ tablespoon of olive oil. Drain the artichokes and lemons, then add them to the pan with the remaining ½ tablespoon of olive oil and generous pinches of salt and pepper. Gently toss with your hands to coat evenly. Cover with foil and bake 20 to 30 minutes, or until the leaves are tender and the cut sides are nicely browned.
Meanwhile, place the bread on a baking sheet and drizzle with olive oil. Bake for 10 to 12 minutes, or until toasted. Remove from the oven and rub each piece with the cut side of the garlic clove.
Slice the avocado in half lengthwise and remove the pit. While the avocado is still in its shell, slice the flesh of both halves horizontally and vertically into cubes. Use the remaining lemon wedge to squeeze juice on each half and top with a pinch of salt. Scoop the seasoned avocado onto the toasts and mash it with the back of a fork. Top the toasts with the scallions, 1 or 2 artichoke halves, sliced radishes, and dill. Season to taste with salt and serve with the roasted
lemons. Serves 3-4.
Overnight Low Carb Breakfast Casserole
1/2 pound bulk breakfast sausage, crumbled
6 ounces bacon, chopped
1/2 cup yellow onion, diced
1 pound white sweet potatoes, peeled and shredded

1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
16 large eggs, beaten
1/2 cup almond milk
1/4 cup full-fat coconut milk
1 teaspoon sea salt
3/4 teaspoon dry mustard
1/4 teaspoon cracked black pepper
Green onions, for garnish
Grease a slow-cooker insert well with shortening or cooking spray.
Cook the sausage, bacon, and onion in a skillet over medium-high heat for 10 to 12 minutes, until the sausage is browned and the onion is softened. Drain off the excess fat.
Place the shredded sweet potatoes in the slow cooker, and press them down slightly.
Add the meat and onion mixture and the bell peppers to the slow cooker.
In a large bowl, whisk together the eggs, milks, salt, mustard, and pepper. Pour into the slow cooker. Cover and cook on low for 6 to 8 hours.
Serves 10, each serving contains: Calories 375, Fat 28 g, Protein 21 g, Carbohydrate 8 g, Fiber 1 g, Cholesterol 304 mg, Sodium 861 mg, Sugars 4 g.
Asparagus Salad with Eggs and Vinaigrette
24 medium-to-thick asparagus stalks (about 1½ pounds), trimmed
3 large eggs
1 small shallot, very thinly sliced, rings separated
6 paper-thin slices cured ham, such as Serrano
¼ cup fresh small basil and/or tarragon leaves
Paprika for garnish
For the Vinaigrette
¼ cup fresh tarragon
¼ cup finely grated Parmigiano-Reggiano cheese
¼ cup white-wine vinegar
2 tablespoons Dijon mustard
1 tablespoon raw honey
¼ clove garlic
¼ teaspoon ground pepper
⅛ teaspoon sea salt
½ cup extra-virgin olive oil
To prepare salad: Put a large pot of salted water on to boil. Fill a large bowl with ice water and place next to the stove. Boil asparagus until bright green and just tender, about 3 minutes. Immediately transfer to the ice water with a slotted spoon. Add eggs to the boiling water and cook for 6½ minutes. Meanwhile, remove the asparagus to a clean kitchen towel and pat dry.
Transfer the eggs to the ice water and let stand until cool.

To prepare vinaigrette: Combine tarragon, cheese, vinegar, mustard, honey, garlic, pepper and salt in a blender; process until the tarragon is finely chopped. With the motor running, drizzle in oil through the feed tube and process until creamy.
To serve: Cut the eggs in half. Arrange the asparagus and eggs on a large platter and drizzle with the vinaigrette. Top with shallot, ham, basil and/or tarragon and a sprinkle of Paprika, if desired.
To make ahead: Refrigerate vinaigrette (Step 2) for up to 3 days; bring to room temperature before using.
Serves 6, each serving contains; Calories 169, Fat 13g, Fiber 1g, Carbohydrates 5g, Protein 7g, Cholesterol 100mg, Sodium 343mg.
Tangy Lemon Cheesecake Bars
Crust:
4 ounces whole-wheat pastry flour (about 1 cup)
1/3 cup sliced almonds, toasted
3 tablespoons powdered sugar
1 tablespoon canola oil
1/4 teaspoon kosher salt
1/4 cup cold butter, cut into small pieces
Cooking spray
Filling:
3/4 cup fat-free Greek yogurt
1/3 cup granulated sugar
1 tablespoon grated lemon rind
1/3 cup plus 1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 (8-ounce) package 1/3-less-fat cream cheese
2 large eggs
Preheat oven to 350°.
To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almonds, powdered sugar, oil, and 1/4 teaspoon salt in a food processor; pulse until almonds are finely ground. Add butter; pulse until mixture resembles coarse meal. Pour mixture
into an 11 x 7-inch glass baking dish coated with cooking spray. Pat mixture down into an even layer, patting firmly without compacting too tightly (which will make crust tough). Bake at 350° for 23 minutes or until lightly browned. Remove from oven; cool completely.
Reduce oven temperature to 325°.
To prepare filling, rinse processor, and wipe dry. Place yogurt and next 6 ingredients (through cream cheese) in processor; process until smooth. Add eggs; process until smooth. Pour mixture over crust, spreading evenly. Bake at 325° for 30 minutes or until set.

Serves 18, each serving contains; Calories 129, Fat 7.7g, Fiber 1g, Carbohydrates 12g, Protein
4g, Cholesterol 37mg, Sodium 130mg.
Crock Pot Mexican Breakfast Casserole
8 eggs
1 1/2 cups low-fat milk
1 jalapeño, seeded, finely chopped
1 pound bulk sausage, cooked and drained
1 red bell pepper, chopped
3/4 cup sliced green onions
2 cups low-fat Mexican blend cheese
Cooking spray
9 corn tortillas
1/2 cup salsa, optional
Pickled jalapeño slices, optional
In medium bowl, beat eggs, milk, and jalapeño with a whisk. Combine the sausage, chopped red pepper, green onions, jalapeño, and cheese in a separate bowl. Set both aside. Spray a 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in a slow cooker, tearing, if needed, to cover the bottom.
Top the tortillas in slow cooker with half of the sausage, bell pepper, green onion, and cheese mixture. Layer 3 tortillas on top, then top those tortillas with the rest of the sausage, vegetable, and cheese mixture. Top that layer with remaining 3 tortillas, tearing, if needed, to cover mixture.
Pour egg mixture over tortillas.
Cover, and cook on low for 4 to 5 hours or on the high setting for 2 to 3 hours, or until
temperature reaches 160°F and center is set.
Serve with salsa, jalapeños, scallions, and whatever other toppings you wish.
Serves 8, each serving contains; Calories 386, Fat 24g, Fiber 3g, Carbohydrates 17g, Protein 25g, Cholesterol 221mg, Sodium 703mg.