Healthy Easter Brunch Menu– Mint Melon with a Sweet Yogurt Drizzle

Healthy Easter Brunch Menu | Britt's Blurbs

A refreshing side dish that brings a cool flavor to a steamy brunch or breakfast. This is best when served with savory or spicy entrees!

Mint Melon with a Sweet Yogurt Drizzle via Britt's Blurbs #healthyEasterbrunch #recipe

Wednesday! Weee the week is flying by! Tomorrow’s the big b-day then Friday I have off of work! Woo hoo.

Today’s last dish of the Healthy Easter Brunch Menu helps tie it all together. It’s that sweet fruity side-dish you always need in a brunch spread. The sweetness of the melon and the cool, savory flavor of the mint help make this a perfect addition to a spicy or savory entree. After you enjoy all of that hot sauce with your eggs this helps to cool everything down and cleanse your palette. Now that sounds fancy.

By slightly warming the yogurt drizzle it allows it to fall all over your melon coating it with a subtly sweet topping.

Mint Melon with a Sweet Yogurt Drizzle

by Brittany @ Britt’s Blurbs

Prep Time: 5 minutes

Cook Time: 1 minutes

Ingredients (6-8 servings)

  • 1 Small/Medium Cantalope (Melon)
  • 2 1/2 Tbsp. Chopped Fresh Mint
  • 4 Tbsp. Organic Strained Vanilla or Honey Yogurt
  • 1 1/2 Tbsp. Almond Milk
  • 2 tsp. Local Honey

Instructions

Chopped the melon up into bite size pieces.

Add to a medium bowl.

Mix in the chopped mint and mix the melon so the mint covers all the melon pieces.

Keep in fridge until you’re ready to serve.

When ready to serve, mix together the yogurt, almond milk and honey in a small dish.

Heat in the microwave for 10 seconds.

Mix together.

Drizzle over melon.

Top with extra mint to serve.

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This is another dish that you can have all prepped to throw together quickly before guests arrive. Have your mint + melon chopped and in a bowl. And the yogurt sauce mixed together so all you have to do is slightly warm it up and drizzle over the melon to serve!

Mint Melon with a Sweet Yogurt Drizzle via Britt's Blurbs #healthyEasterbrunch #recipe #sidedish

Enjoy!!

Healthy Easter Brunch Menu– Asparagus & Egg Layered Casserole

Healthy Easter Brunch Menu | Britt's Blurbs

A perfectly nutritious brunch entree literally stacked with your favorite ingredients!

Asparagus & Egg Layered Casserole via Britt's Blurbs #healthyEasterbrunch #brunch #recipe

Why have I never thought of stacking my ingredients to an egg dish before? This is like an organizers dream. Everything fits perfectly in its little place. Plus you get a different taste for every level you go into your bite!

I think this masters the complications to a delicious morning breakfast/brunch. Often times you want something savory and satisfying but between having guests over or trying to make the most of your weekend you just don’t have time to make a big breakfast… until now.

Asparagus & Egg Layered Casserole via Britt's Blurbs #brunch #healthyEasterbrunch #recipe

Just layer the ingredients up and bake it. It turns out to be a gorgeous and rustic brunch casserole that is fit to feed one hungry crowd. Not to mention fueling them properly!

Asparagus & Egg Layered Casserole

by Brittany @ Britt’s Blurbs

Prep Time: 40 minutes

Cook Time: 30 minutes

Ingredients (Serves 6-8)

  • 25 Asparagus stems sliced lengthwise
  • 8 Organic Turkey Bacon Slices
  • 7 Eggs
  • 3 Egg Whites
  • 3 Tbsp. Almond Milk
  • 14 Grape Tomatoes- Sliced into quarters
  • 1/2 Cup Organic Shredded Cheddar Cheese
  • 1 Tsp. Paprika
  • Black Pepper
  • Sea Salt
  • EVOO (Extra Virgin Olive Oil)

Instructions

Pre-heat the oven to 425 degrees.

Spray the inside of a casserole dish with organic non-stick cooking spray.

Lay the asparagus stems, flat side down, criss-crossing them so they cover the entire bottom of the casserole dish.

Lightly drizzle with some EVOO and season with black pepper and sea salt.

Lay the slices of turkey bacon across the top of the asparagus. (You may have to cut some in half so the bacon covers all of the asparagus).

Lightly drizzle with some EVOO and season with black pepper and sea salt.

Bake the asparagus and turkey bacon for 15 minutes.

While it’s baking, in a bowl whisk together the eggs, egg whites, almond milk and paprika. Season with a touch of sea salt and black pepper.

Once the 15 minutes is up, take the casserole dish out of the oven and slowly pour the egg mixture on-top of the turkey bacon and asparagus.

One by one, add the grape tomato quarters on top of the egg mixture.

Sprinkle the cheese on top and season with black pepper and sea salt.

Turn the oven down to 400 degrees and bake for 30 minutes.

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You can always have this prepped and ready to go then slip it into the oven just before you know your guests will arrive so it’s nice n’ hot when you serve it.

If serving this to a large crowd, I suggest having small dishes of ketchup, hot sauce or a tomato relish for guests to dollop on top of their serving!

Enjoy!