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What could be more fun than getting the kids 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 kids 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. The menu includes:

• 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 children as you prepare the meal. Those ingredients requiring sharp knives can be prepped by adults and use of the hot oven or stovetop pans should also be monitored according to the ages of the kids helping.

Cheesy Breakfast Egg Wraps (from GimmeDelicious.com)

Ingredients:

4 slices bacon, diced

1 cup bell pepper diced

¼ cup diced onion

1 Tbs olive oil

1 cup shredded cheese of choice

6 eggs

2 Tbs. half & half or sour cream

1 tsp. 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 melted. Divide and wrap in warmed tortillas. Garnish with feta cheese, avocado, salsa or cilantro.

Roasted Baby Yukon Potatoes

Ingredients:

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)

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

Spicy Link Sausages

Purchase any quality links, brown them well (maybe while potatoes are cooking) and hold in the oven until the rest of the meal is ready.

Greek Yogurt and Fresh Fruit Board

Ingredients:

Greek yogurt or vanilla yogurt

Blueberries

Strawberries

Coconut

Dried peaches or apricots

Chopped pecans

Kiwi slices

Apple chunks

Granola

Arrange bowls with the ingredients on the counter, with yogurt container in the center. Fill small bowls with yogurt and let each family member customize with an assortment of fruits, nuts and coconut. Sprinkle with granola.

Banana Brunch Punch (from www.TasteofHome.com)

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

Ingredients:

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

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.