In addition to the ham, french toast casserole (thanks Meg!), breakfast fried rice, scrambled eggs, bacon, etc., we had a few items that I really loved at our Easter brunch yesterday. The champagne infusion bar was a huge hit, and definitely something I will repeat on our next Sunday Funday. The delicious and adorable bird’s nest baby cupcakes were adapted from a Martha Stewart recipe. I used Pillsbury’s Springtime Funfetti cake & frosting, rolled the mini cupcakes in toasted coconut (spread on a baking sheet and bake at 350 for 7-10 minutes, stirring often), and topped with Whoppers Robin’s Eggs and Reese’s Pastel Eggs.
My fiance’s deviled eggs are my absolute favorite! He uses cayenne pepper in the mix & to garnish to give them an extra kick.
