Delicious recipes to try this Easter

Easter is a time to celebrate with family and friends. It’s also a time for delicious recipes! COLUMBIA signature’s Corporate Chef Victor Mancilla-Gonzalez shares his own family traditions and favorite recipes to make on Easter.

Easter Bread

Prep Time: 25 minutes

Cooking Time: 30 minutes

Rising Time: 2h30min

Portions: 12


1 1/4 cup milk (2% or Whole milk)

1 teaspoon sugar

2 1/4 teaspoon active dry yeast

4 1/2 cups flour

1 1/2 teaspoon salt

2 eggs room temperature

1/2 cup butter room temperature

3 white eggs for coloring

3 cups warm water

3 tablespoons white vinegar

Gel food colors pink, blue and purple

Sprinkles optional


  1. Heat milk and 1 teaspoon of sugar in a small bowl (microwave safe) for 1 minute. The milk should be between to 43 to 49°C. Do not heat the milk above 54°C. Add yeast and stir. Set aside for 10 minutes to allow the yeast to activate and get frothy.
  2. In the bowl of a stand mixer, add flour, ½ cup of sugar and salt. Mix together.
  3. Lightly beat 2 eggs, then add to the mixing bowl along with the frothy yeast.
  4. Using a hook attachment, set on low speed and knead for 5 minutes. Keep an eye on the dough and pull it down from the hook as needed.
  5. Add room temperature butter 1 tablespoon at a time while the dough is kneading on low. Once all the butter has been added, continue to knead on low for 10-15 minutes. You will need to pull down the dough from the hook as it bunches up.
  6. The dough will feel sticky and stretchy, but it should not stick to your fingers. If it tears easily while pulling, knead a little longer.
  7. Grease a large bowl. Place dough in the greased bowl, cover with damp towel or plastic wrap and allow it to rise in a warm place for 1-1 ½ hours until it’s doubled.
  8. Dye white RAW eggs in Easter colors. Place 1 cup of warm water in a bowl with 2 tablespoons of white vinegar. Add a generous amount of gel food coloring and mix. Place white egg in the bowl for about 3 minutes until it reaches the desired color. Place on a paper towel and let it completely dry.
  9. Punch down the dough, place on a lightly floured working surface and divide into 6 equal parts.
  10. Take two pieces of dough and create two 2.5cm ropes that are approximately 35cm long.
  11. Pinch together one end and twist the two ropes together. Create a circle by pinching the two ends together. Place on a baking sheet. Repeat with the remaining dough.
  12. Place a colored egg in the center of each loaf. Do not push the egg down, it will sink while it bakes.
  13. Cover Easter Bread loaves with a kitchen towel and allow dough to rest for 30 minutes. Whisk 1 egg and 1 teaspoon of water together. Brush the dough with the egg wash being careful not to brush too close to the colored egg because it will bleed into the dough.
  14. Sprinkle with nonpareils or any kind of sprinkles you want.
  15. Bake at 180°C for 30 minutes until it’s a nice golden brown. Immediately place on a wire rack to cool.

Egg Cups


Cooking spray

1 medium sweet potato

1/2 cup grated Parmesan cheese

1 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon chipotle powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

12  Eggs


  1. Preheat oven to 180°C. Generously spray 12 cups of a regular muffin tin with cooking spray.
  2. Peel the sweet potato. Using a box grater, grate the peeled sweet potato so it resembles shredded cheese. You should get about 2 1/2 – 3 cups of shredded sweet potato.
  3. In a medium bowl, add the shredded sweet potato, Parmesan cheese, black pepper, salt, chipotle powder, garlic powder and onion powder. Mix with a fork until fully combined.
  4. Scoop about 1/4 cup of the sweet potato mixture into the bottom of each muffin cup and press down on the bottom and sides to form a crust.
  5. Carefully break an egg into each muffin cup. Sprinkle the tops with a small pinch of black pepper.
  6. Bake for 15-18 minutes, until the whites of the eggs are cooked through, and the yolks are cooked to your liking. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.

Hash Brown and Baked Eggs

Prep Time: 20 minutes

Cooking Time: 30 minutes

Portions: 2


2 cups thawed shredded hash browns, all excess moisture squeezed out and patted dry

1/2 cup shredded cheddar cheese

1/4 cup chopped onion

2 tablespoons olive oil

1/2 – 1 teaspoon salt, to taste

2 tablespoons crumbled bacon

2 tablespoons chopped fresh herbs, parsley or basil

2 eggs


  1. Preheat oven to 220°C. Have two 12-ounce (354ml) ramekins ready.
  2. In a large bowl, mix the hash browns, cheese, onion, olive oil, and salt. Divide evenly between the two ramekins and make a wide enough indent in the middle for adding the egg later.
  3. Bake for 30-40 minutes or until the tops just start to turn golden brown (don’t let them get too brown as you still need to cook the egg). Cool for 5 minutes.
  4. Crack each egg into the middle of each bowl. Bake for another 8-12 minutes or until the egg whites are set. Top evenly with bacon and herbs. Serve immediately.

Strawberry French Toast Casserole

Prep Time: 15 minutes

Cooking Time: 50 minutes

Chill: 30 minutes

Portions: 12


1 loaf sourdough or French bread or Croissants

8 large eggs

1 1/2 cups milk

1/4 cup honey

1 teaspoon vanilla extract

1 teaspoon almond extract

2 teaspoons cinnamon

2 cups fresh blueberries


  1. Cut bread slices into cubes.
  2. In a large mixing bowl, combine the eggs, milk, honey, vanilla, almond extract, and cinnamon. Whisk well.
  3. Spray a 9X13 baking dish with cooking spray and fill it with the bread. Pour the egg mixture over top and toss to ensure all the bread is moistened. Sprinkle blueberries throughout. Allow to set for at least 30 minutes, but you can also cover and put in your fridge overnight.
  4. When you are ready to bake, preheat your oven to 350°F Bake at 350°F for 50-60 minutes or until all the liquid is absorbed and the bread is golden.
  5. Allow to cool for 5-10 minutes before serving.

Carrot Cake Muffins

Prep Time: 10 minutes

Cooking Time: 16 minutes

12 muffins



1 3/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

2 cups grated carrots

1/2 cup melted coconut oil

1/2 cup honey

2 large eggs

3/4 cup plain Greek yogurt

1 tsp vanilla extract

Greek Yogurt Frosting

4 ounces (approximately 113 g) cream cheese

1/2 cup plain Greek yogurt

1/4 cup powdered sugar



  1. Preheat oven to 200°C. Spray muffin tin with cooking spray or line with muffin baking cups.
  2. In a large bowl, whisk together the flour, baking powder and baking soda, salt, cinnamon, ginger, nutmeg.
  3. Add the grated carrots to the flour mixture and stir to coat well.
  4. In a smaller bowl, add the coconut oil, honey, eggs, yogurt, and vanilla. Whisk together until well combined.
  5. Pour the wet mixture into the dry and stir just until combined. Scoop the mixture evenly into your muffin tin. Should fill about 12 of the muffin cups.
  6. Bake for 14-16 minutes or until the tops spring back when lightly touched.
  7. Remove from oven and place individual muffins on a cooling rack. Top with Greek yogurt frosting if desired.


Combine softened cream cheese, Greek yogurt, and powdered sugar. Beat until smooth and use to frost muffins if desired.

Mr. Bunny Frittata

Prep Time: 20 minutes

Cooking Time: 1:30 minutes

Serves 8 slices


2 tablespoons olive oil

2 medium shallots, chopped

230 g broccoli florets

1 medium zucchini, cut into 1cm slices

1/2 cup chopped lower-sodium deli ham

Cooking spray

12 large eggs

1/4 cup Parmesan cheese

1/4 cup chopped fresh basil or flat-leaf parsley

1/4 teaspoon kosher salt

1/4 teaspoon black pepper


  1. Heat olive oil in a large skillet over medium. Add shallots, broccoli, and zucchini, and cook, stirring often, until slightly browned, about 3 minutes. Add ham and cook 2 minutes. Remove from heat and let cool.
  2. Coat bottom and 5cm up sides of a 5-quart slow cooker with cooking spray; add vegetable mixture.
  3. Whisk together eggs, Parmesan, basil, salt, and pepper; pour over vegetables in cooker. Cover slow cooker and cook on high until the frittata is set and the tip of a knife inserted into center comes out clean, about 1 hour and 45 minutes. Cut into 8 slices: lift slices out with a spatula to plate.

Easter fruit kebob


Red Grapes – whole and seedless

Blueberries – whole

Green Grapes – whole and seedless

Pineapple Chunks – fresh or canned

Cantaloupe – cut into chunks

Strawberries – tops cut off and cut in half or left whole

Peeps – any color or assorted colors

Wooden Skewers

  1. Begin by washing the grapes, blueberries, and strawberries and place them into bowls.
  2. Cut up the cantaloupe and drain the can of pineapple chunks.
  3. Put the fruit on the wooden skewer in the order you desire.
  4. Finish by putting a peep on the top of the skewer.