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Make your Easter brunch spectacular

Set your table with your springtime linen and best china for Easter brunch
Set your table with your springtime linen and best china for Easter brunch
Sandy Wallace

As Easter weekend approaches, people everywhere are planning their Easter menu. Pillsbury recipes help make your Easter brunch spectacular.

From hearty Eggs Benedict Biscuit Cups or Huevos Rancheros Crescent Bake to Cinnamon Bunnies or Bunny Monkey Bread, your guests will be delighted.

Add a few of these Easter recipes to your Easter brunch table and start a new tradition at your house this year.

Some of these recipes offer the perfect way to incorporate leftover ham into breakfast or brunch anytime. You can even use these recipes on breakfast for dinner night.

Dress your table with springtime linens, bring out your best china, fill the Easter baskets with treats and goodies and prepare to wow your guests this Easter.

Eggs Benedict Biscuit Cups with Bloody Mary Shooters
Eggs Benedict Biscuit Cups with Bloody Mary Shooters Pillsbury

Eggs Benedict Biscuit Cups with Bloody Mary Shooters

Eggs Benedict Biscuit Cups
1 package (1.25 oz) hollandaise sauce mix
1 can (16.3 oz) Pillsbury® Grands! refrigerated buttermilk biscuits
1 package (6 oz) Canadian bacon slices or cooked ham, cut into fourths
1 plum (Roma) tomato, cut into 8 thin slices
8 eggs
2 teaspoons chopped fresh chives
Salt and pepper, if desired

Bloody Mary Shooters
1 cup bold and spicy Bloody Mary mix
1/4 cup vodka

Heat oven to 350 F. Make hollandaise sauce as directed on package.

Meanwhile, spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 3 Canadian bacon pieces in each biscuit cup. Spoon 1 tablespoon hollandaise sauce in each biscuit cup on top of the Canadian bacon. Place 1 tomato slice in each muffin up and top with another 1 tablespoon hollandaise sauce.

Bake 25 to 30 minutes or until muffin edges turn golden brown.

Meanwhile, in 10-inch skillet, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break cold egg into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Repeat with 3 more eggs. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon; cover with foil to keep warm. Repeat with remaining 4 eggs.

Place 1 poached egg on each biscuit. Spoon slightly less than 1 tablespoon hollandaise sauce over each egg, and top each with 1/4 teaspoon chopped chives and salt and pepper. Run small knife around cups to loosen.

Stir together Bloody Mary mix and vodka; pour into 8 shot glasses. Serve on the side. Serve immediately.

Huevos Rancheros Crescent Bake
Huevos Rancheros Crescent Bake Pillsbury

Huevos Rancheros Crescent Bake

2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
8 eggs
1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
1 tablespoon adobo sauce (from can of chipotle chiles)
2 tablespoons finely chopped fresh cilantro, if desired
Salt and pepper to taste

Heat oven to 375 F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Separate dough into 8 rectangles. Firmly press perforations to seal. Roll edges of each rectangle toward center, forming 3 1/2-inch-diameter oval with 1/2-inch rim; press rim firmly to seal. Arrange rounds in baking dish. Carefully break 1 egg in center of each round.

Bake 25 to 30 minutes or until egg whites and yolks are firm and dough is deep golden brown.

In blender or food processor, place tomatoes, chipotle chile and adobo sauce. Cover; blend until almost smooth. Pour mixture into 1-quart saucepan. Cook over medium-high heat 4 to 5 minutes, stirring occasionally, until hot.

To serve, place 1 crescent egg on each plate. Top with tomato mixture and cilantro. Season with salt and pepper.

Mediterranean Breakfast Pizza
Mediterranean Breakfast Pizza Pillsbury

Mediterranean Breakfast Pizza

1 can Pillsbury refrigerated classic pizza crust
1 bag (11.8 oz) Green Giant Seasoned Steamers frozen Mediterranean blend
1/2 cup basil pesto
1 cup coarsely chopped fresh kale
4 oz prosciutto, coarsely chopped
2 cups shredded Mexican cheese blend (8 oz)
3 eggs, well beaten

Heat oven to 400 F. Spray bottom and sides of 13x9-inch pan with Crisco Original No-Stick Cooking Spray. Unroll dough in pan; press dough in bottom and 1/2 inch up sides of pan. Bake 7 minutes.

Meanwhile, microwave frozen vegetables as directed on bag.

Spread pesto evenly on partially baked crust to within 1/2 inch of edges. Top with kale, vegetable blend, prosciutto and 1 cup of the cheese. Pour eggs over cheese; top with remaining 1 cup cheese.

Bake 12 to 17 minutes or until golden brown and eggs are set. Cool 5 minutes on cooling rack.

Cinnamon Roll Bunnies
Cinnamon Roll Bunnies Pillsbury

Cinnamon Roll Bunnies

1 can (13 oz) Pillsbury refrigerated flaky cinnamon rolls with icing
8 semisweet chocolate chips
4 red baking chips or candy-coated chocolate candies
8 almond slices

Heat oven to 350 F. Spray cookie sheet with cooking spray.

Place 4 rolls on cookie sheet, about 3 inches apart. Unwind remaining 4 rolls in to long dough strips. For each bunny, place one dough strip, cut ends together, next to a whole roll. Press and firmy pinch cuts ends into top of whole roll. Shape strip into floppy bunny ears.

On each bunny, place two chocolate chips for eyes, 1 red baking chip for nose and 2 almond slices for teeth; press firmly into dough.

Bake 12 to 15 minutes or until golden brown. Cool 5 minutes before removing to cooling rack. Spread frosting on warm rolls. Serve warm.

Bunny Monkey Bread
Bunny Monkey Bread Pillsbury

Bunny Monkey Bread

1/2 cup granulated sugar
2 cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing
2/3 cup packed brown sugar
1/2 cup butter, melted
Candy sprinkles, colored sugar and candy-coated chocolate candies, if desired

Heat oven to 350 F. Spray 2 (8-inch) round cake pans with cooking spray.

Separate each can of dough into 8 rolls; set icing aside. Cut each roll into quarters. Place pieces in large resealable food-storage plastic bag; add granulated sugar. Seal bag; shake gently to coat. Arrange roll pieces in pans.

In small bowl, stir together brown sugar and melted butter until well blended. Pour over cinnamon roll pieces.

Bake 25 to 30 minutes or until golden brown and no longer doughy in center. Cool 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan.

With serrated knife, cut one of the breads in half for ears; cut tips off one side of each half to form flat edge. Arrange pieces on top of whole bread. Cool completely, about 30 minutes. Use reserved icing to add nose, mouth, whiskers and centers of ears. Decorate with candy sprinkles, colored sugar and candies.

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