April is National Brunch Month, and this year, Easter Sunday is in the mix, too. No matter the reason you’re looking to liven up this meal—and no matter for how many people—a few local culinary champions shared recipes to make it in the comfort of your own kitchen. Fear not; the average home chef can tackle these. We believe in you!

Toast with the Most 

Submitted by Wally’s Pizza Bar
4079 Cameron Park Drive, Cameron Park
530-677-5205
wallyspizzabar.com

Ingredients

• 2 slices of bread

• Butter, optional

• Handful of greens (alfalfa sprouts, baby spinach, baby arugula, etc.)

• 6 cherry tomatos, sliced

• 2 eggs

• 1 avocado, sliced

• 1/4 small-medium red onion, sliced or julienned

• 1/4 cup cheese (goat, feta, etc.)

• 1/4 cup balsamic reduction (or choice of dressing)

Instructions

1. Lightly toast your bread; add butter, if desired.

2. Add your choice of greens then tomatoes.

3. Cook 2 eggs over medium (or to your preference); place on top of toast.

5. Add avocado and red onion.

6. Garnish with your choice of cheese and balsamic reduction (or your choice of dressing). Serves 2.

Nutella Crepes 

Submitted by Friends with Benedicts
2201 Francisco Drive, Suite 110, El Dorado Hills
916-936-4830; 310 Palladio Parkway, Suite 713, Folsom
916-618-4331
friendswithbenedictsinc.com

Ingredients

• 1/2 cup Nutella

• Strawberries, sliced

• Bananas, sliced

• Coconut shavings

• Whipped cream (extra creamy preferred)

• Powdered sugar

• *Crepe batter 

*Crepe Batter

• 2 large eggs

• 1/2 cup milk (whole milk preferred) 

• 1/2 cup water

• Pinch of salt, to taste

• 1 cup all-purpose flour

• 2 tbsp. melted butter

• 1 tsp. vanilla extract (optional)

Instructions

1. Make the crepes. Whisk eggs, milk, water, and salt in a large mixing bowl; add flour, butter, and vanilla (if using) and whisk until smooth.

2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop 1/4 cup batter onto pan, tilting to coat evenly.

3. Cook 1-2 minutes per side until light brown; flip carefully with a spatula.

4. Add Nutella to a microwave safe bowl; cover and microwave for 30-45 seconds or until desired consistency (runny but not burnt).

5. Add sliced strawberries and bananas to a crepe; roll. 

6. Top with additional fruit, coconut shavings, whipped cream, and powdered sugar. 

7. Drizzle with melted Nutella. Serves 4.

Morning Tacos 

Submitted by Mario’s Early Toast, locations in El Dorado Hills, Folsom, Granite Bay, Rocklin, and Roseville
mariosearlytoast.com

Ingredients

• 1 lb. bacon, chopped (can be made
ahead of time) 

• 18 eggs, scrambled (can be made ahead of time)

• *Pico de gallo

• 2 tbsp. olive oil

• 18 corn tortillas 

• 2 cups mixed cheese, grated

*Pico de Gallo 

• Tomatoes, diced 

• Onions, diced

• Cilantro, chopped

• Lime juice

• Salt and pepper, to taste

• Jalapeños, optional

Toppings

• Avocado

• Sour cream

• Green onions

• Jalapeños

• Cilantro

Instructions

1. Cook bacon, according to your preference.

2. Scramble eggs, according to your preference.

3. Make the pico de gallo: Combine diced tomatoes, onions, cilantro, and lime juice with salt, pepper, and jalapeños (for an extra kick!).

3. Preheat a large pan with olive oil; add the scrambled eggs and cooked bacon.

4. Heat corn tortillas on a separate large pan; sprinkle cheese on top.

5. Build your tacos! Fill tortillas with scrambled eggs and bacon; garnish with toppings of your choice. Serves 6.

Stuffed French Toast 

Submitted by Bennett’s, 6604 Lonetree Boulevard, Rocklin,
916-872-1020; 1595 Eureka Road, Roseville, 916-750-5150; 2232 Fair Oaks Boulevard, Sacramento, 916-515-9680, bennettsrestaurants.com

Ingredients

• 8 slices cinnamon swirl bread, cut into 1-inch-thick slices

• Unsalted butter (Presidente brand preferred)

• Powdered sugar

• Maple syrup

Batter

• 4 cups heavy cream

• 8 eggs

• 1 tsp. ground cinnamon

• 2 tbsp. vanilla extract

• 1 tbsp. granulated sugar

• 1 tsp. ground nutmeg

Stuffing

• 1 cup cream cheese, softened

• 1 cup orange marmalade

Instructions

1. Make the batter. In a large mixing bowl, combine heavy cream, eggs, ground cinnamon, vanilla extract, granulated sugar, and ground nutmeg; whisk until frothy. Set aside.

2. Make the stuffing. In a separate bowl, mix softened cream cheese and orange marmalade until well combined.

3. Take two bread slices side by side; spread the cream cheese/marmalade mixture about ½-inch thick on each slice.

4. Gently press the two slices together, forming a sandwich.

5. Place assembled sandwich into prepared batter. Lightly press down so bread becomes saturated, soaking 1 minute. Remove sandwich slowly and let any excess batter drip off onto the bowl, then transfer sandwich to a plate.

6. Heat a pan or skillet over medium heat; add unsalted butter and wait until it sizzles.

7. Place saturated sandwich in pan; cook 4-5 minutes per side, or until heated through and golden brown.

8. Remove French toast from the pan; repeat steps for remaining bread. 

9. Let all sandwiches rest at least 1 minute; cut diagonally and serve with powdered sugar and maple syrup. Serves 4.

Chilaquiles 

Submitted by Sienna, 1006 White Rock Road, Suite 200, El Dorado Hills, 916-941-9694; 1480 Eureka Road, Roseville, 916-771-4700, siennarestaurants.com

Ingredients

• 1 cup corn tortilla chips

• 1/2 cup salsa verde 

• 2 tbsp. roasted corn 

• 1/2 cup liquid eggs 

• 1/4 cup mozzarella cheese  

Toppings

• Pickled red onions

• Pico de gallo

• *Cilantro crema

• Avocado

• Micro cilantro 

*Cilantro Crema

• 2 cups sour cream

• 1 bunch cilantro, chopped

• 1/3 cup fresh lime juice

• 2 tsp. cumin

Instructions

1. Make the cilantro crema. Combine all ingredients and whisk until smooth. 

2. Preheat oven to 350 degrees.

3. Place tortilla chips in an oven-safe skillet on medium-high. 

4. Toss chips with salsa verde until coated. 

5. Add corn and eggs; cook until eggs are done. 

6. Sprinkle mozzarella over the chips.

7. Place skillet in oven; bake until cheese is melted. 

8. Remove from oven; garnish with toppings on your choice. Serves 1.  

by Caitlin Emmett

Photo courtesy of Wally’s Pizza Bar. Photos by Jyo Bhamidipati ©stylereadersmedia. Photos courtesy of their respective restaurants.