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Party Plan Bunny Hop Brunch

No matter the color of the eggs in your fridge, we make it easy to host a sunny, springtime celebration this Easter. Full of brunch classics and sweet treats, these recipes are as simple to prepare as they are to share with your guests. Explore our Easter menu.

Welcome spring with open arms with a morning full of fresh flavors and delicious surprises. Play Easter Bunny by gifting guests with individual treats like Brussels Sprouts & Bacon Crescent Cups and Cheesy Au Gratin Potato Cupcakes. Add a sparkling Peachy Mimosa and a slice of Morning Glory Carrot Cake, and you’ve got a brunch buffet no chocolate bunny could compete with.

Honey Dijon Deviled Eggs

Honey Dijon Deviled Eggs

A hint of honey adds a heavenly touch to these deviled eggs. For an elegant touch, use a pastry bag with a decorative tip to pipe the filling, and garnish with a sprig of dill or a sprinkle of paprika.

Cook time: 0 min | Prep time: X min | Serves: (X) | Yields: 14 deviled eggs
 
Ingredients:
  • 7 large hard-boiled eggs
  • 1/4 cup prepared honey Dijon salad dressing
  • 2 Tbsp. finely chopped green onions
  • 1/8 tsp. pepper, if desired
Directions:
  1. Remove shells from eggs. Halve eggs lengthwise or crosswise. Carefully remove yolks from eggs; place in small bowl. Mash yolks with fork. Add salad dressing and onions; mix well.
  2. Lightly spoon or pipe mixture into egg white halves. Sprinkle with pepper. Serve immediately, or refrigerate until serving time.

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Mixed-Berry Cream Parfaits

Mixed-Berry Cream Parfaits

These layered parfaits can be just as colorful as dying eggs. Mix and match your favorite fruits and yogurts for a varied look on a platter, or just set out the ingredients and let your guests get creative.

Cook time: 0 min | Prep time: X min | Serves: 4 | Yields: 4 parfaits
 
Ingredients:
  • 3/4 cup fresh blueberries
  • 3/4 cup fresh blackberries
  • 3/4 cup fresh raspberries
  • 2 cups Yoplait® 99% Fat Free creamy vanilla or creamy strawberry yogurt (from 2-lb container)
  • 2 Nature Valley® roasted almond crunchy granola bars (1 pouch from 8.9-oz box)
Directions:
  1. Divide berries among 4 parfait glasses or dessert dishes; top each with 1/2 cup yogurt.
  2. While granola bars are still in the pouch, break into coarse pieces with hands. Sprinkle granola pieces over fruit and yogurt. Serve immediately.

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Lovely Leek Quiche

Lovely Leek Quiche

No need to learn how to flip an omelet for a successful brunch. With a pre-made piecrust and little time in the oven, it’s easy to whip up an egg dish that will have guests serving themselves in seconds.

Cook time: 38-43 min | Prep time: X min | Serves: X | Yields: X
 
Ingredients:
  • 2 medium leeks
  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 2 Tbsp. butter or margarine
  • 3 eggs
  • 1 cup milk
  • 1 cup shredded Swiss cheese (4 oz.)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. ground nutmeg
Directions:
  1. Heat oven to 400°F. Wash leeks; remove any tough outer leaves. Trim roots from white bulb portion; cut leeks lengthwise and wash well. Cut crosswise into 1/2-inch-thick slices to make about 4 cups; set aside.
  2. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Partially bake crust 8 minutes or until very lightly browned.
  3. Meanwhile, in 12-inch skillet, melt butter over medium heat. Add leeks; cook 7 to 9 minutes, stirring frequently, until tender but not brown. Remove from heat; set aside.
  4. In small bowl, beat eggs with wire whisk. Stir in milk, cheese, salt, pepper and nutmeg until blended. Stir in cooked leeks. Pour mixture into partially baked crust.
  5. Bake quiche 10 minutes. Cover crust edge with strips of foil to prevent excessive browning. Reduce oven temperature to 300°F; bake 20 to 25 minutes longer or until knife inserted in center comes out clean. Cool 15 minutes before serving.

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Brussels Sprouts & Bacon Crescent Cups

Brussels Sprouts & Bacon Crescent Cups

Earthy Brussels sprouts join forces with bacon and creamy cheesy for this individually-sized side dish.

Cook time: 12-17 min | Prep time: X min | Serves: 16 | Yields: 16 cups
 
Ingredients:
  • 1 box (10 oz.) Green Giant® frozen baby Brussels sprouts & butter sauce
  • 1 tsp. Crisco® Pure Canola Oil
  • 1/4 cup finely chopped red onion
  • 1 can Pillsbury® refrigerated crescent dinner rolls (8 ct.)
  • 8 slices packaged precooked bacon, cut lengthwise in half
  • 1/2 cup shredded pepper Jack cheese (2 oz.)
Directions:
  1. Heat oven to 350°F. Spray 16 regular-size muffin cups with Crisco® Original No-Stick Cooking spray or line large cookie sheet with parchment paper. Microwave frozen Brussels sprouts as directed on box; set aside to cool slightly.
  2. Meanwhile, in 8-inch skillet, heat oil over medium-high heat. Add red onion; cook 2 minutes or until soft, stirring occasionally. Set aside.
  3. Remove dough from package, but do not unroll. Using serrated knife, cut evenly into 16 rounds; carefully separate rounds. Roll each round into a ball; flatten to 2 1/2-inch round. Spoon about 1/4 tsp. of the red onion in center of each crescent round. Wrap 1/2 bacon strip around each Brussels sprout; place on onion, Brussels sprout side up. Bring edges of dough up sides of each bacon wrapped Brussels sprout to form a cup, pressing dough firmly to secure. Place in muffin cups. Top each with heaping tsp. of cheese; press in lightly. Drizzle any remaining butter sauce over cups.
  4. Bake 12 to 17 minutes or until edges are golden brown.

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Cheesy Ham & Apple Cups

Cheesy Ham & Apple Cups

These perfectly portioned mini-casseroles use mustard and crisp apples to strike a balance between sweet and savory.

Cook time: 18-25 min | Prep time: X min | Serves: 10 | Yields: 10 cups
 
Ingredients:
  • 1 can (12 oz.) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
  • 1/3 cup sour cream
  • 1/2 tsp. Dijon mustard
  • 1/4 cup Smucker's® Apricot Preserves
  • 3/4 cup finely chopped cooked ham steak or cooked ham
  • 3/4 cup finely chopped tart apple
  • 3/4 cup shredded sharp white or yellow Cheddar cheese (3 oz)
  • 2 Tbsp. finely chopped green onions (2 medium)
Directions:
  1. Heat oven to 375°F. Spray 10 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.
  2. Separate biscuit dough into 10 biscuits. On waxed paper, press each biscuit into 3-inch round. Press each dough round in muffin cup.
  3. In a medium bowl, stir sour cream, mustard and preserves until well blended. Stir in ham, apple, cheese and onions until well blended. Divide ham mixture among muffin cups.
  4. Bake 18 to 25 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes. Serve warm.

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Cheesy Au Gratin Potato Cupcakes

Cheesy Au Gratin Potato Cupcakes

This potato gratin recipe has all the mouth-watering appeal of everyone’s favorite cheese and potato dish, but eliminates the intensive prep work.

Cook time: 25-30 min | Prep time: X min | Serves: 12 | Yields: 12 servings
 
Ingredients:
  • 1 box (6.2 oz.) Betty Crocker® Ultimate au gratin potatoes
  • 1/4 cup Old El Paso® Thick 'n Chunky salsa
  • 2 eggs, beaten
  • 1 container (5.3 to 6 oz.) low-fat Greek plain yogurt
  • Sliced green onions, if desired
Directions:
  1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  2. Make potatoes as directed on box except omit butter and milk. Stir in salsa and eggs. Divide mixture evenly among muffin cups, about 1/3 cup each.
  3. Bake 25 to 30 minutes or until tops are golden brown. Cool 5 minutes; carefully remove from muffin cups. Top cupcakes with yogurt; sprinkle with onions.

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Spring Greens & Fruit Salad

Spring Greens & Fruit Salad

Champagne vinegar and olive oil make a simple dressing for this bountiful bowl of juicy spring flavors.

Cook time: 0 min | Prep time: X min | Serves: X | Yields: X
 
Ingredients:
  • 1/2 cup champagne vinegar or white wine vinegar
  • 1/4 cup olive or vegetable oil
  • 2 Tbsp. honey
  • 1 Tbsp. chopped fresh or 1/2 tsp. dried marjoram leaves
  • Dash of salt
  • 6 cups mixed baby greens
  • 2 cups sliced strawberries
  • 2 peaches, pitted and thinly sliced
  • 1 cup diced Gouda cheese (4 ounces)
  • 1/2 cup hazelnuts, toasted and coarsely chopped
Directions:
  1. Mix vinegar, oil, honey, marjoram and salt.
  2. In a large serving bowl, mix baby greens, strawberries, peaches and cheese. Add vinegar mixture; toss to coat. Sprinkle with hazelnuts.

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Country Apple Coffee Cake

Country Apple Coffee Cake

Sliced apples and flaky biscuits form the base of this sweetly-spiced spin on a coffee cake.

Cook time: 35-45 min | Prep time: X min | Serves: X | Yields: X
 
Ingredients:

Coffee Cake

  • 2 Tbsp. butter, softened
  • 1 1/2 cups chopped peeled apples
  • 1 can (12 oz.) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
  • 1/3 cup packed brown sugar
  • 1/4 tsp. ground cinnamon
  • 1/3 cup light corn syrup
  • 1 1/2 tsp. whiskey, if desired
  • 1 egg
  • 1/2 cup Fisher® Chef's Naturals® Pecan Halves or Pieces
Glaze
  • 1/3 cup powdered sugar
  • 1/4 tsp. vanilla
  • 1 to 2 tsp. milk
Directions:
  1. Heat oven to 350°F. Using 1 Tbsp. of the butter, generously grease 9-inch round cake pan or 8-inch square pan. Spread 1 cup of the apples in pan.
  2. Separate dough into 10 biscuits. Cut each into quarters. Arrange biscuit pieces, points up, over apples. Top with remaining 1/2 cup apples.
  3. In a small bowl, mix remaining 1 Tbsp. butter, the brown sugar, cinnamon, corn syrup, whiskey and egg; beat 2 to 3 minutes or until sugar is partially dissolved. Stir in pecans. Spoon over biscuit pieces and apples.
  4. Bake 35 to 45 minutes or until deep golden brown. Cool 5 minutes. If desired, remove from pan.
  5. In small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. Cover and refrigerate any remaining coffee cake.

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Morning Glory Carrot Cake

Morning Glory Carrot Cake

There won’t be many carrots left for the Easter bunny after your guests get a hold of this tender carrot cake with cream cheese and flaked coconut frosting.

Cook time: 35-43 min | Prep time: X min | Serves: X | Yields: X
 
Ingredients:

Cake

  • 1 box Betty Crocker® SuperMoist® yellow cake mix
  • 3 Tbsp. Gold Medal® whole wheat flour
  • 1 1/4 cups water
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 1/2 cups finely shredded carrots (about 5 medium)
  • 1/3 cup raisins
  • 1/3 cup chopped walnuts
Frosting
  • 3 cups powdered sugar
  • 1 package (8 oz) cream cheese, softened
  • 2 Tbsp. butter or margarine, softened
  • 1 tsp. vanilla
  • 3/4 cup flaked coconut, toasted
Directions:
  1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  2. In large bowl, stir cake mix and flour. Reserve 1/3 cup cake mix mixture. To remaining mixture, add water, oil, eggs, cinnamon and nutmeg; beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. In medium bowl, stir carrots, raisins, walnuts and reserved cake mix mixture until coated. Stir into batter; pour into pan.
  3. Bake 35 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
  4. In large bowl, beat powdered sugar, cream cheese, butter and vanilla on low speed until blended. Beat on medium speed until smooth and creamy. Spread frosting over cake. Sprinkle with coconut. Store covered in refrigerator.

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Peachy Mimosas

Peachy Mimosas

Can’t decide between a Mimosa or a Bellini? You don’t have to with this sparkling peach nectar and orange juice cocktail that mixes the best of both.

Cook time: 0 min | Prep time: X min | Serves: X | Yields: X servings
 
Ingredients:
  • 2 cups orange juice, chilled
  • 2 cups peach nectar, chilled
  • 1 bottle (1 liter) regular or nonalcoholic dry champagne or sparkling wine, chilled
Directions:
  1. In 1 1/2-quart pitcher, mix orange juice and peach nectar.
  2. Pour champagne into glasses until half full. Fill glasses with juice mixture.

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Berry Orange Smoothie

Berry Orange Smoothie

Serve this fruity and refreshing drink to put a spring in everyone's step.

Cook Time: (X) min | Prep time: (X) min | Serves: 14 | Yields: 14
 
Ingredients:
  • 1 cup fat-free (skim) milk
  • 1 cup ready-to-eat baby-cut carrots
  • 1 orange or 2 clementines, peeled and quartered
  • 1 pouch (7.6 oz) Yoplait® Smoothie triple berry
Directions:
  1. In blender, place all ingredients. Cover; blend on high speed 1 minute to 1 minute 30 seconds, stopping to scrape sides as necessary, until smooth.
  2. Pour into 2 glasses. Serve immediately

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