Sunday Easter Sunday Brunch Bake | Breakfast Recipes Indian
The aroma of spices and fresh herbs wafting from the oven on Easter Sunday morning instantly transports me to our cozy family gatherings.
I still remember the first time I made this dish, it was a chilly Easter Sunday morning, and I was experimenting with leftover naan bread and scrambled eggs. The addition of crumbled paneer and a sprinkle of cilantro took it to a whole new level!
It was a revelation moment for me, and this Sunday Easter Sunday Brunch Bake | Breakfast Recipes Indian quickly became a cherished family favorite.
Why You’ll Love This Sunday Easter Sunday Brunch Bake | Breakfast Recipes Indian
- Flaky, buttery naan crust
- Spicy, savory, and slightly sweet flavors
- Ready in under 45 minutes
- Foolproof and easy to make
- Perfect for Easter brunch or any weekend gathering
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 1 cup heavy cream
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 cup diced ham
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
The combination of crumbled paneer and spices adds a delightful creaminess, while the naan bread provides a satisfying crunch. Fresh cilantro adds a burst of freshness to the dish!
Expert Tips for the Best Sunday Easter Sunday Brunch Bake | Breakfast Recipes Indian
- Use leftover naan bread for the best results
- Don’t overmix the filling, or it’ll become too dense
- Add some heat with extra red chili powder or sliced jalapeños
- Check for doneness by gently inserting a toothpick
- Make ahead and refrigerate overnight for an easy brunch
Variations and Substitutions
Swap naan bread with gluten-free bread or sub paneer with tofu for a vegan version. Add some diced chicken or bacon for extra protein!
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (180°C) for 10-12 minutes or until warmed through. Freeze for up to 2 months and reheat from frozen!
Frequently Asked Questions
Can I make this ahead of time?
Yes, assemble the dish and refrigerate overnight, then bake in the morning. You can also freeze it for up to 2 months!
How do I prevent the naan crust from getting soggy?
Make sure to toast the naan bread lightly before tearing it into pieces, and don’t overmix the filling!
Give this Sunday Easter Sunday Brunch Bake | Breakfast Recipes Indian a try, and I’m sure it’ll become a favorite in your household too! Happy cooking, and don’t hesitate to reach out with any questions!
Sunday Easter Brunch Bake
🧂 Ingredients
👩🍳 Instructions
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1Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
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2In a large mixing bowl, whisk together flour, granulated sugar, and baking powder.
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3Add softened butter and mix until the mixture resembles coarse crumbs.
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4Beat in eggs and vanilla extract until well combined.
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5Pour in milk, heavy cream, and mix until smooth.
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6Fold in mixed berries, diced ham, shredded cheese, and chopped pecans.
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7Pour the batter into the prepared baking dish.
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8In a small bowl, mix together brown sugar, granulated sugar, and cinnamon.
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9Sprinkle the sugar mixture evenly over the batter.
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10Bake for 30 minutes or until the top is golden brown and the center is set.
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11Remove from the oven and let it cool for 10-15 minutes before serving.
