Easter Brunch Menu…Swiss Asparagus Quiche, Lemon-Glazed Oat-Blueberry Muffins, Sunrise Nog


Everything can be made ahead and gently reheated for a quick meal on a busy morning.




Vegetable cooking spray
1/2 pound fresh asparagus, tough ends trimmed and cut into 1/2 inch pieces
4 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/8 teaspoon onion powder
5 slices turkey bacon , cooked and crumbled (OR veggie version:  5 Morningstar Breakfast strips)
1 1/2 cups shredded Swiss cheese

Preheat oven to 350 degrees. Coat a 9 inch pie plate with vegetable cooking spray. In a saucepan, place asparagus into boiling water and cook for 4-6 minutes, or until tender but still firm. Drain well. Sprinkle crumbled bacon and asparagus into pie plate. Top with cheese.

In a bowl beat together, eggs, milk, salt, pepper, nutmeg, and onion powder. Pour egg mixture on top of cheese. Bake, uncovered for 25 minutes or until golden and just set in the center. Makes 8 servings.

Per Serving: 151 Cal; 11 g Protein; 10 g Tot Fat; 3 g Carb; 0 g Fiber; 3 g Sugar; 165 mg Sodium



Vegetable cooking spray

3 tablespoons butter, softened
1/2 cup Whey Low Granular OR Splenda Granular in a pinch
1 egg
1 teaspoon vanilla
1 teaspoon fresh lemon zest
1 cup buttermilk
1 cup quick oats
1/2 cup almond flour
1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 cups fresh or frozen blueberries

Preheat oven to 350 degrees. Spray a regular or mini muffin pan with vegetable cooking spray. In a small bowl beat, with electric mixer, the butter and Whey Low Granular. Beat in, until combined, the egg, vanilla, lemon zest, and buttermilk. Stir in, just until moistened, the oatmeal, almond flour, flour, salt, baking powder, baking soda, and cinnamon. Fold in blueberries. Fill muffin tins 3/4 full and bake for 12-15 minutes or until tester comes out with moist crumbs. Drizzle with lemon glaze while still warm. Makes 12 regular or 20 mini muffins.

Per mini muffin: 59 Cal; 2 g Protein; 3 g Tot Fat; 6 g Carb; 1 g Fiber; 2 g Sugar; 41 mg Sodium

Lemon Glaze

1/2 cup Whey Low powdered OR Splenda Granular
2 teaspoons fresh lemon juice
2 drops vanilla extract

In a small bowl, whisk together the Whey Low powdered, lemon juice and vanilla. Drizzle over warm muffins.



1 tub Orange Sunrise crystal light powder (the tub that makes 2 quarts)
4 cups water (not the full 8 cups that’s called for on the drink mix container)
1 cup milk
1/2 cup fat-free or regular half & half
1 teaspoon vanilla
1 teaspoon orange zest
One 4-serving size instant sf vanilla pudding powder

To a blender container add drink powder, water, milk, half & half, vanilla, orange zest, and pudding powder. Process until smooth and frothy.
Pour over crushed ice if desired. (This mixture will seperate when allowed to sit in the fridge for a couple hours. Just give a quick whisking or blend again and it will be perfect!) Makes 10 servings 2/3 cup each.

PerServing: 30 Cal; 1 g Protein; 1 g Tot Fat; 3 g Carb; 0 g Fiber; 1 g Sugar; 150 mg Sodium


15 Comments Add yours

  1. Tammy says:

    Girl, you are speaking my language with this meal. THANK YOU! Hope the wedding went well. Missed you!

  2. TakeTheCake says:

    Gee, your menu makes me wish I were making brunch instead of the same old boring old Easter Dinner..

  3. ItsMoiRach says:

    For the muffins, you put 1/2 C Whey Granular or Splenda in a pinch

    what does the splenda in a pinch mean? Less than 1/2 C?

    This looks so good and will hopefully get to make it for the family this weekend!

    1. Linda says:

      I meant that you could use Splenda IF you have to…if you don’t have the Whey Low.

      They will work best with the Whey Low, though!

  4. ItsMoiRach says:

    Okay I have to finally go out of my box and find some whey low – got to find the best of the best! lol

  5. Melinda says:

    Wow! That looks better than some menus at fancy restaurants!! You are just so talented…

  6. purrectlydevine from BE says:

    I thought your Blueberry Ricotta Muffins were wonderful, but these muffins are awesome. The lemon just takes them over the top.

  7. Lori says:

    I wanted you to know Linda that i love all your recipes. I’m 5 months out from RNY and your yummy food has saved me! I tried the quiche last night and it is delicious, can’t wait to make it again! Thank you for all you do to make your recipes amazing!!

  8. Tammy says:

    Linda – made these for Easter weekend, and my family went nuts. My Mom suggested that I try them with strawberries, so I made some yesterday. Even more yummy! I didn’t drain my frozen strawberries as well as I should, so the batter was thinner and needed more baking time, but still great. Fresh strawberries would be better. I am also going to use apples and peaches, as the “crisp-like” texture of these adds itself to so many other fruits. This one goes in my permanent file! Thank you!

  9. Judy says:

    I made the muffins too — YUM! I didn’t have a fresh lemon, but I did have an orange so I used the zest and juice from that. It was different, but still delicious!

  10. Yvette says:

    Linda –
    I made the quiche for Easter brunch and it was very watery, but tasty! What can I do to keep it from getting so watery after cooking?


    1. Linda says:

      Sometimes if it’s just even slightly baked too long the eggs will separate. I try to cook them JUST until set in the middle and it will continue cooking as it cools. It’s hard to tell, at times!

      That might help some, doll.

  11. CaSaundra says:

    All of this sounds glorious!! Even just to make for an everyday springtime meal. Yum!

  12. surpriseme says:

    I forgot all about that Nog.. Its really, REALLY good.

  13. Denise says:

    I made the Easter quiche, blueberry muffins, and the orange sunrise nog today for Mothers Day. All 3 recipes are so awesome just like all of Linda’s recipe. Thanks again Linda for the wonderful and very tasty recipes. 😉

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