Dan Pelosi’s Easter brunch hacks for egg sandwiches and carrot cake are groundbreaking

Dan Pelosi is an expert in food and entertainment, especially when it comes to creating crowd pleasers.

The Italian-American food blogger, recipe developer, and popular social media star behind Grossy Pelosi has shared his best Easter brunch hacks to make life a little easier for everyone who cooks and celebrates on Sunday.

When it comes to savory dishes, Pelosi suggested thinking one step ahead and shared a simple concept and recipe to make eggs more manageable for breakfast sandwiches.

“Boiling eggs for large groups can be difficult to schedule or do in advance, especially for everyone’s favorite breakfast item — the breakfast sandwich,” Pelosi told GMA. “My trick is to make a large frittata out of the tray ahead of time, cut it into squares and serve at room temperature or reheat it as an egg in your egg sandwich done ahead of time – that includes the Easter ham in the breakfast rolls! So fun and interactive.”

Sheet Pan Frittata recipe


18 eggs

1 1/2 tablespoons butter

1/2 cup cream

1 teaspoon of salt

1 teaspoon pepper

2 cups grated sharp cheddar cheese (or any other cheese)

1 1/2 cups chopped herbs like basil, chives, parsley, or your favorite


Preheat the oven to 375 degrees and apply nonstick spray or butter to an 18×13 half sheet pan.

Whisk together 18 eggs, 1/2 cup heavy cream, 1 teaspoon salt, 1 teaspoon pepper, and 1/2 cup each herb. Pour the egg mixture onto the baking sheet and place in the oven. Set the timer for 15 minutes.

Set aside 2 cups of shredded cheddar cheese while baking. After 15 minutes, brush the eggs with cheese and return to the oven for the remaining 5 minutes until melted.

Using a spatula, cut the frittata into 12 4×4 pieces.

This can be made ahead of time, chilled, or frozen and placed back in the oven to heat and remelt cheese.

Easter brunch breakfast sandwich bar


sweet rolls

english muffins



Ham on the bone / spiral ham

BaconImpossible or plant-based meat alternative


Roasted Red Peppers/Peppadew Peppers

Tomatoes, sliced




Pickled onions

apricot jam

whole grain mustard

Honey Mustard Sauce

50/50 honey and mustard (Dijon or spicy brown)

Spicy Honey

Honey mixed with chili flakes, any number

Bacon Bit Mayonnaise

Crumbled bacon and mayonnaise

Herby mayonnaise

Basil, flat-leaf parsley, chives, chopped and mixed into mayo

sandwich combinations

Biscuit – Frittata with apricot jam and bacon

Sweet Buns – Frittata with ham, hot honey/honey mustard, roasted peppers and arugula

English Muffin – Frittata with ham, avocado, pickled onions and herb mayonnaise/bacon bit mayonnaise

As for something sweet, Pelosi said his favorite Easter dessert is a classic carrot cake. “My mom’s recipe has the ultimate trick — baby food,” Pelosi said.

Mom’s carrot cake

1 1/2 cup vegetable oil or olive oil
2 cups of sugar
3 eggs
2 cups flour (see note for possible substitutions)
2 teaspoons of cinnamon
2 teaspoons baking powder
2 teaspoons vanilla
1 teaspoon of salt
1 cup unsweetened grated coconut
1 cup walnuts (see note for possible substitutions)
1 20-ounce can mashed pineapple, sieved (see note for possible substitutions)
2 4-ounce jars of carrot baby food

16 ounces cream cheese, softened
2 sticks unsalted butter, softened
3 cups powdered sugar
2 teaspoons vanilla extract


Preheat oven to 350 degrees.

In a large bowl, mix together all the cake ingredients with a wooden spoon.

Grease a bundt pan with cooking spray and pour in the batter. Two round sheet pans will make a nice layered cake, and a 13 x 9 inch sheet pan will make a nice sheet cake. Cupcakes are perfect here, too, and usually take about 20-25 minutes to bake, making about two dozen.

Bake in the preheated oven for 60 minutes or until a cake tester comes out clean.

Cool completely on a wire rack.

Now make the frosting. In a stand mixer, beat together 16 ounces of cream cheese, 2 sticks of unsalted butter, and 3 cups of powdered sugar.

Add 2 teaspoons vanilla and beat until fluffy and white, 4 to 6 minutes.

Use a little icing to hold the cake in place, then flip it onto a stand or plate. Freeze casually. Decorate with whole walnuts for extra nostalgia.

Place the cake in the fridge and let it cool. I find it’s best after as much time in the fridge as possible, and its shelf life is amazing! For example, eat it for breakfast on the fourth day, a kind of shelf life.

— Gluten-free all-purpose flour 1:1 can be used.
— Any other nut can be used, or nuts can be omitted altogether.
— If you have a pineapple allergy, mashed bananas or applesauce can be used.

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