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Easter Brunch

Updated: Friday, May 10 2013, 09:23 AM CDT

Hy-Vee dietitian Jen Heringhausen joined the J-Crew on this Monday morning to explain to you how you can make a healthy and delicious Easter burnch!

Easter Brunch Makeover!

Cooking and hosting Easter brunch is a thoughtful way to celebrate Easter Sunday with your family and loved ones. Like Sunday brunch menus year-round, both breakfast and lunch items, with an emphasis on lighter fare, are fair game for an Easter brunch. However, during this time of renewal and celebration, foods that imply the promise of spring, like eggs and asparagus, are especially appropriate. Using seasonal ingredients will help to make this meal affordable and will also guarantee the freshest taste. 

Choose recipes that can be prepared ahead of time to allow you to have more time to celebrate with everyone on the morning of the event. This menu is just that simple. For example, the muffins can be prepared a day or two in advance and kept in an airtight container. The hash brown casserole can be made and kept in the fridge overnight and popped into the oven the next morning. The frittata ingredients can all be cut the day before as well. All these tips will make for a fun, stress-free celebration.

Recipe #1

Mini Lemon Poppyseed Muffins

Serves 12

All you need:

1 cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1/8 teaspoon baking soda

¼ cup Hy-Vee 2% milk

¼ cup low fat plain yogurt

Zest and juice of 1 lemon, separated

½ cup sugar

¼  cup (1/2 stick) Hy-Vee unsalted butter, room temperature

1 egg

2 tablespoons poppy seeds


All you do:

1.       Preheat oven to 350 degrees.

2.       Spray mini muffin pan with cooking spray or line with paper liners.

3.       Whisk flour, baking powder, salt and baking soda in a medium bowl. Whisk milk, yogurt and lemon juice in a small bowl.

4.       Using an electric mixer, beat sugar, butter and lemon peel in a large bowl until combined. Add the egg and beat well until mixture is light and fluffy.

5.       Beat in the dry ingredients in 3 additions alternatively with the yogurt mixture in 2 additions. Mix until blended. Mix in poppy seeds.

6.       Spoon batter into prepared muffin cups. Bake muffins until center comes out clean, 20-24 minutes. Cool in the pan for 5 minutes. Remove muffins from pans and cool.


Nutrition facts per serving: Calories 130, Total fat 5g, Saturated fat 3g, Cholesterol 25mg, Sodium 95mg, Carbohydrate 17g, Fiber 0g, Protein 2g


Recipe #2


Spinach and Asparagus Frittata with Goat Cheese


Serves 8


All you need:

2 tablespoons Grand Selections olive oil

1 (10 oz.) bag baby spinach

1 vidalia onion, diced

2 cloves garlic, minced

8 eggs, beaten

3 tablespoons Hy-Vee 2% milk

Salt and pepper, to taste

1 pound asparagus, cut into 1-inch pieces

2 tablespoons crumbled goat cheese


All you do:

1.       Preheat oven to 350.

2.       Heat olive oil in a large nonstick sauté pan. Add spinach, onion and garlic and sauté until spinach is wilted.

3.       In a large bowl, beat the eggs, milk, salt and pepper.

4.       Add the egg mixture and asparagus to the spinach mixture. 

5.       Bake for 30-35 minutes or until the center of the frittata is set.

6.       Turn the oven up to broil. Sprinkle the frittata with goat cheese and broil for 2-3 minutes or until the top is fluffy and golden.


Nutrition facts per serving: Calories 140, Total fat 9g, Saturated fat 2.5g, Cholesterol 190mg, Sodium 140mg, Carbohydrate 8g, Fiber 3g, Protein 9g


Recipe #3

Hash Brown Casserole


Serves 8


All you need:

1 package (30 oz.) Hy-Vee frozen shredded hash brown potatoes, thawed

1 can (10 ¾ oz.) Hy-Vee Healthy Request cream of chicken soup

1 cup Hy-Vee 2% sharp cheddar cheese

2/3 cup Hy-Vee light sour cream

1 onion, chopped

1 red pepper, diced

½ teaspoon salt

½ teaspoon pepper

¼ cup Hy-Vee cornflakes, crushed

1 tablespoon Hy-Vee unsalted butter, melted


All you do:

1.       Preheat oven to 350.

2.       In a large bowl, combine the first eight ingredients. Transfer to a 13x9 baking dish coated with cooking spray.

3.       Combine cornflakes and butter; sprinkle over top. Bake for 40-45 minutes or until golden brown.


Nutrition facts per serving: Calories 190, Total fat 6g, Saturated fat 3.5g, Cholesterol 20mg, Sodium 460mg, Carbohydrate 27g, Fiber 3g, Protein 7g


Recipe #4

Blood Orange Spritzers


Serves 16


All you need:

Juice of 4 blood oranges

Juice of 2 limes

1 (2 liter) bottle Hy-Vee lemon lime soda

Fresh mint, for garnish


All you do:

1.       Combine blood orange juice, lime juice and lemon lime soda in a large pitcher.

2.       Serve over ice and garnish with fresh mint.


Nutrition facts per serving: Calories 70, Total fat 0g, Cholesterol 0mg, Sodium 12mg, Carbohydrate 18g, Fiber 1g, Protein 1g


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Jen Heringhausen
Julie Gallagher-Edgewood
Collins Road/Lindale
Oakland Rd
Mt. Vernon Road
Johnson Ave
1st Ave
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