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Kid Cooks in the Kitchen: Easter Brunch

What could be more fun than to get the grandkids involved in creating this year’s Easter Brunch? The whole family will enjoy the results and you’ll have quality time in the kitchen with your budding chefs.

You might want to do the grocery shopping with the grandkids as well, so they get the full chef experience of selecting just the right ingredients for this special meal. Make a handwritten menu on a chalkboard and post for all to see. Add place cards for family members to put by their plates. Allow the grandkids to wear aprons and seat the rest of the family as they serve this terrific Easter brunch.

Cheesy Breakfast Egg Wraps

Roasted Baby Yukon Potatoes

Spicy Link Sausages

Greek Yogurt and Fruit Board

Banana Brunch Punch

Be mindful of the ages of your grandchildren as you prepare the meal. Those ingredients requiring sharp knives can be prepped by Grandma or Grandpa and use of the hot oven or stovetop pans should also be monitored according to the ages of the children helping.


Cheesy Breakfast Egg Wraps (from Gimme Delicious)


4 slices bacon, diced

1 cup bell pepper diced

¼ cup diced onion

1 T. olive oil

1 cup shredded cheese of choice

6 eggs

2 T. half and half or sour cream

1 t. salt

6 medium flour tortillas


Cook bacon, pepper and onion in oil. When bacon is crisp add eggs beaten with half and half or sour cream. When eggs are nearly done, add the cheese and cook until cheese is melted. Divide and wrap in warmed tortillas. Garnish with feta cheese, avocado, salsa or cilantro.

Roasted Baby Yukon Potatoes


2 lbs baby Yukon gold potatoes cut into ½ inch pieces

Olive Oil

Minced Garlic

Greek Seasoning to taste (oregano, thyme, basil, marjoram, dried onion and garlic)


Place cut potatoes in bowl and drizzle with olive oil. Preheat oven to 425 and place potatoes on parchment paper covered tray. Bake 30 to 45 minutes until crisp.

Spicy Link Sausages

Purchase any quality links, brown them well and hold in the oven until the rest of the meal is ready.

Greek Yogurt and Fresh Fruit Board


Non-fat Greek Yogurt or Vanilla Yogurt




Dried Peaches or Apricots

Chopped Pecans

Kiwi Slices

Apple Chunks



Arrange bowls of the ingredients on a wooden board or large platter. Place the yogurt in the center. Fill small bowls with yogurt and dress with an assortment of fruits, nuts, and coconut. Sprinkle with granola.

Banana Brunch Punch (from Taste of Home)


6 medium-ripe bananas

12 oz frozen Orange Juice concentrate, thawed

¾ cup frozen lemonade concentrate, thawed

3 cups warm water

2 cups sugar

46 oz pineapple juice, chilled

3 bottles lemon lime soda

Orange Slices

This punch is made the day before Easter, and will fill a large punch bowl. Enough for the family to enjoy throughout the day.

First, blend the bananas, the Orange Juice, the lemonade and half the water plus half the sugar. Blend until smooth. Remove half of this mixture to a freezer container. Add the remaining water and sugar. Blend. Add that mixture to the same freezer container. Mix, cover and freeze solid.

The next day, an hour before serving, place the frozen material into the punch bowl. Add pineapple juice, soda and stir. Garnish with orange slices.