Check out all of my recipes on The Sylvania Advantage Website (yourgood.news) titled SIZZLE SIMMER SAUTÉ.

These Easter eggs aren’t the type for dyeing; they would much prefer to be whisked, baked and savored. In celebration of spring and a more relaxed-rules holiday, here are a few egg-stra special dishes to brighten your Easter brunch buffet. For starters, a decadent Berries, Honey and Goat Cheese Breakfast Bake will leave you feeling as if you purchased it from a patisserie in France. Cheesy, crispy Hash Browns Baskets pair well with a fresh fruit salad and homemade cinnamon rolls. If scrambled eggs are your fancy, try them embellished with fresh tomatoes, basil and mozzarella cheese.
Here’s to a happy Easter and a warm, sunny spring!

Berries, Honey and Goat Cheese Breakfast Bake
Ooh la la… a custardy filling of eggs and cream is enveloped in buttery crescent roll dough, topped with fresh berries and drizzled with sweet honey. These eggs play more like a pastry than a casserole. Make it with blackberries, raspberries, blueberries, or a combination of them.

8 servings
1 can crescent rolls
½ cup heavy cream or half-and-half
2 large eggs
1 cup crumbled goat cheese
1 pint fresh berries of choice
½ cup pure honey

Heat oven to 350 F. Coat a 9-inch pie plate or small casserole dish with baking spray.
Unroll crescent roll dough. Tear 4 of the rolls into 4 or 5 pieces. Place dough pieces in the bottom of the dish. They do not need to be flat.
Sprinkle ¾ of the goat cheese over the crescent roll pieces. Randomly place half of the berries on top.
In a small mixing bowl, whisk eggs and cream. Pour mixture over everything.
Drizzle ¼ cup honey over everything.
Tear 2 more crescent rolls into 4 or 5 pieces and place them randomly on top. Sprinkle on the remaining cheese and berries.
Tear last 2 crescent rolls and place them randomly on top.
Bake about 40 minutes or until golden brown and cooked through.
Remove from oven and drizzle another ¼ cup of honey over the top.
Allow to rest 10 minutes before cutting and serving.
(Recipe adapted from A Quarter Baked)

Cheesy Hash Brown Baskets with Sausage
Breakfast in a basket. A cheesy, crispy basket carries a creamy egg and sausage filling. Perfect for little fingers and a nice addition to your breakfast table.
12 servings

6 cups frozen hash browns, defrosted
1 ½ cups cheddar cheese, grated
4 large eggs, divided
1 cup half-and-half
Salt and freshly ground black pepper
½ cup cooked breakfast sausage or turkey sausage, crumbled

Heat oven to 425 F. Coat a 12-well muffin pan generously with non-stick spray or use parchment paper liners.
In a large bowl, stir together hash browns, cheese and one egg.
Place ½ cup hash brown mixture into each well of muffin pan. Using your fingers, press mixture down and up sides of each well, creating a basket. Bake baskets for 25 minutes, or until golden brown.
In the same bowl, whisk together the remaining three eggs, half and half, salt and pepper. Once hash browns are done, remove from oven. Lower oven to 375 F.
Distribute sausage crumbles into each hash brown basket. Pour egg mixture into each basket, allowing the mixture to settle into the hash browns. Top off each basket if needed. Sprinkle each basket with salt and pepper and bake for 15 minutes, or until eggs are fully set in the middle.
Let baskets cool for 10 minutes before carefully removing them from the pan. Serve with ketchup and hot sauce.
(Recipe adapted from peteandgerrys.com)

Tomato and Basil Scramble
with Fresh Mozzarella
Silky scrambled eggs become more decadent when embellished with grape tomatoes, basil chiffonade, and creamy fresh mozzarella cheese. Serve over toasted and buttered French bread slices.
4-6 servings

2 teaspoons olive oil
1 tablespoon shallot, minced
1 cup cherry or grape tomatoes, halved
Kosher salt and freshly ground pepper
12 eggs
2 tablespoons fresh basil, thinly sliced
1 tablespoon unsalted butter
¼ pound fresh mozzarella, cubed
Toasted French bread slices for serving

In a large frying pan, warm oil over medium heat. Add shallot and cook until soft.
Add the tomatoes and cook until they begin to soften, about 2 minutes. Remove from heat and season with salt and pepper. Transfer tomatoes to a bowl and cover to keep warm.
In another bowl, whisk together eggs, 1 tablespoon of basil, ¾ teaspoon salt and ¼ teaspoon pepper.
Melt butter in same pan over medium-low heat. Add eggs and cook until they are barely cooked into moist curds. Add tomato mixture and mozzarella and stir to distribute throughout the eggs.
Remove from heat and allow eggs to stand about 1 minute. Sprinkle with remaining basil. Serve over French bread slices.
(Recipe adapted from williams-sonoma.com)