36 Easy and Delicious Easter Brunch Ideas

Easter brunch is one of my favorite meals to plan for. It’s the perfect opportunity to gather with family and friends, enjoy delicious food, and celebrate the season. Whether you’re looking to keep it casual or go all out with a full spread, there are endless options that can fit any vibe. I love creating a menu that feels both special and comforting – something that everyone can enjoy, from the little ones to the adults who just want to relax and savor every bite.

Over the years, I’ve come up with a collection of go-to recipes that always impress. From sweet to savory, there’s something for everyone. I’ve tried to mix in some classics along with a few twists that’ll add a little excitement to the table. There’s nothing better than seeing everyone gather around a beautifully set table, enjoying the food, and sharing stories.

This year, I wanted to put together a list of 36 Easter brunch ideas that are easy to make but still feel like a treat. Whether you’re in the mood for a fresh fruit salad, a savory frittata, or a decadent pastry, I’ve got you covered. I hope this list gives you some inspiration and helps you create a memorable meal with the people you love.

You might also be interested in some of my other Easter recipes:

• Easter Cupcakes
• Easter Cookies
• Easter Side Dishes
• Easter Ham Recipes
• Easter Appetizers
• Easter Treats

1. Herb & Cheese Frittata

One of my favorite recipes for Easter brunch is this Herb & Cheese Frittata. It’s super simple to make, but always feels special. I love how the fresh herbs and melted cheese create such a savory combination that pairs perfectly with everything else on the table. Plus, it’s a great dish to make ahead of time, so you can focus on enjoying your morning instead of being stuck in the kitchen.

Servings: 6

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1 cup shredded cheese (cheddar, feta, or your choice)
• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh herbs (parsley, basil, or chives), chopped
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, milk, salt, and pepper.
3. Stir in the cheese, spinach, tomatoes, and herbs.
4. Heat olive oil in an oven-safe skillet over medium heat. Pour the egg mixture into the skillet.
5. Cook on the stovetop for about 5 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is fully set and golden on top.
7. Allow to cool slightly before slicing and serving.

2. Mini Pancake Stacks

Mini Pancake Stacks are one of my favorite Easter brunch treats! They’re adorable, easy to make, and perfect for a little indulgence without going overboard. I love stacking them high with fresh fruit, a drizzle of syrup, and maybe a sprinkle of powdered sugar for that extra touch. These little pancakes are always a hit with both kids and adults, and they add a fun, playful vibe to any brunch spread.

Servings: 4

Ingredients:

• 1 cup pancake mix
• 3/4 cup milk
• 1 large egg
• 2 tablespoons melted butter
• Fresh berries (strawberries, blueberries, raspberries)
• Maple syrup for serving

Instructions:

1. In a bowl, mix pancake mix, milk, egg, and melted butter until just combined.
2. Heat a non-stick skillet over medium heat and lightly grease it.
3. Pour small amounts of batter onto the skillet to form mini pancakes (about 2 inches in diameter).
4. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
5. Stack 3-4 mini pancakes on a plate, top with fresh berries, and drizzle with maple syrup before serving.

3. Spring Vegetable Quiche

Servings: 8

Ingredients:

• 1 pre-made pie crust
• 6 large eggs
• 1 cup heavy cream
• 1 cup asparagus, chopped
• 1 cup bell peppers, diced
• 1/2 cup onion, diced
• 1 cup shredded cheese (Swiss or Gruyère)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, sauté onions, bell peppers, and asparagus until tender.
3. In a bowl, whisk together eggs, cream, salt, and pepper.
4. Spread the sautéed vegetables evenly in the pie crust, then sprinkle cheese on top.
5. Pour the egg mixture over the vegetables and cheese.
6. Bake for 35-40 minutes, or until the quiche is set and lightly golden.
7. Let it cool for a few minutes before slicing and serving.

4. Carrot Cake Muffins

Carrot Cake Muffins are a must-have on my Easter brunch menu! They’re the perfect balance of sweet and spiced, with just the right amount of moisture. I love how they combine the classic flavors of carrot cake into a handheld treat, making them easy to serve and enjoy. These muffins are so comforting, and they add a festive touch to any spread. Plus, they’re great for breakfast or dessert – because who says you can’t have cake for brunch?

Servings: 12

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup vegetable oil
• 2 large eggs
• 2 cups grated carrots
• 1/2 cup chopped walnuts (optional)
• Cream cheese frosting (optional, for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together oil and eggs. Stir in grated carrots and walnuts.
4. Combine the wet and dry ingredients until just mixed.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
7. Allow to cool before topping with cream cheese frosting if desired.

5. Fruit Salad with Honey-Lime Dressing

Fruit Salad with Honey-Lime Dressing is one of those refreshing, light dishes I always turn to for Easter brunch. The combination of fresh, vibrant fruits tossed together with a zesty honey-lime dressing is the perfect way to brighten up the table. It’s simple, yet so flavorful, and it’s a great way to balance out some of the richer dishes. Plus, it’s incredibly easy to make and can be prepped ahead of time, which makes it a go-to for busy mornings. It’s always a hit and adds such a refreshing touch to the spread!

Servings: 6

Ingredients:

• 2 cups strawberries, hulled and halved
• 2 cups pineapple, diced
• 2 cups blueberries
• 2 cups kiwi, peeled and sliced
• 1/4 cup honey
• Juice of 1 lime
• Fresh mint for garnish (optional)

Instructions:

1. In a large bowl, combine all the prepared fruits.
2. In a small bowl, whisk together honey and lime juice until well combined.
3. Drizzle the honey-lime dressing over the fruit salad and gently toss to combine.
4. Garnish with fresh mint if desired and serve immediately.

6. Lemon Blueberry Scones

Lemon Blueberry Scones are a must-have for any Easter brunch in my book! The tart lemon and sweet blueberries make the perfect pairing, and the scones are so light and flaky – just the way I love them. I enjoy how they add a little elegance to the table without being too complicated to make. Plus, the aroma of fresh lemon and baked goods filling the kitchen is simply irresistible. Whether enjoyed with a cup of tea or just on their own, these scones are always a hit and bring a bit of brightness to the day!

Servings: 8

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh blueberries
• Zest of 1 lemon
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• Extra sugar for sprinkling (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Fold in the blueberries and lemon zest.
5. In a separate bowl, whisk together cream, egg, and vanilla. Add to the dry ingredients and mix until just combined.
6. Turn the dough onto a floured surface and gently knead a few times. Pat into a circle about 1-inch thick and cut into wedges.
7. Place on the prepared baking sheet, sprinkle with extra sugar if desired, and bake for 15-20 minutes until golden.
8. Allow to cool slightly before serving.

7. Caprese Salad Skewers

Caprese Salad Skewers are one of my favorite easy appetizers for Easter brunch! The combination of fresh mozzarella, sweet cherry tomatoes, and fragrant basil, drizzled with a little balsamic glaze, is always a crowd-pleaser. I love how they’re simple to assemble but still feel elegant and refreshing. These skewers are perfect for grazing while you’re enjoying the company of your guests, and they bring a pop of color and flavor to the table. They’re light, fresh, and so delicious – definitely a great choice for any spring gathering!

Servings: 12 skewers

Ingredients:

• 1 pint cherry tomatoes
• 12 ounces fresh mozzarella balls (bocconcini)
• Fresh basil leaves
• Balsamic glaze for drizzling
• Salt and pepper to taste
• Skewers or toothpicks

Instructions:

1. On each skewer or toothpick, thread a cherry tomato, a basil leaf, and a mozzarella ball. Repeat until the skewer is filled, leaving space at each end for handling.
2. Arrange the skewers on a serving platter.
3. Drizzle with balsamic glaze and sprinkle with salt and pepper before serving.

8. Savory Spinach and Feta Puff Pastry Bites

Savory Spinach and Feta Puff Pastry Bites are one of those dishes that never fail to impress at Easter brunch! The flaky puff pastry pairs perfectly with the creamy feta and the savory spinach, creating a little bite of heaven in every mouthful. I love how these are so easy to make yet feel like a treat. They’re perfect for snacking, and the combination of flavors is always a hit with both adults and kids. They add a nice savory balance to all the sweet dishes on the table and are always the first to disappear!

Servings: 12

Ingredients:

• 1 sheet of puff pastry, thawed
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup cream cheese, softened
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix spinach, feta, cream cheese, salt, and pepper until well combined.
3. Roll out the puff pastry on a floured surface and cut into 3-inch squares.
4. Place a spoonful of the spinach mixture in the center of each square.
5. Fold the corners of the pastry over the filling to create a pocket and seal with a fork.
6. Brush the tops with beaten egg and place on the prepared baking sheet.
7. Bake for 15-20 minutes or until golden brown. Serve warm.

9. Honey-Glazed Carrots

Honey-Glazed Carrots are a classic Easter side dish I absolutely love. The natural sweetness of the carrots combined with the rich honey glaze creates the perfect balance of flavors. They’re so simple to make but feel like a special addition to any brunch spread. The glaze adds a bit of shine and a touch of sweetness that pairs wonderfully with savory dishes. I find these carrots are always a hit, and they’re a great way to get some veggies on the table while still keeping things festive!

Servings: 6

Ingredients:

• 1 pound baby carrots
• 3 tablespoons honey
• 2 tablespoons butter
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste

Instructions:

1. In a large skillet, melt butter over medium heat.
2. Add the baby carrots and sauté for 5 minutes.
3. Drizzle with honey and sprinkle with thyme, salt, and pepper.
4. Continue to cook for another 10-15 minutes until the carrots are tender and glazed, stirring occasionally.
5. Serve warm as a side dish.

10. Chocolate Croissant Bread Pudding

Chocolate Croissant Bread Pudding is one of those indulgent desserts that always feels like a treat, especially for Easter brunch. The combination of buttery croissants, rich chocolate, and a custardy base makes every bite melt-in-your-mouth delicious. I love how easy it is to make ahead of time, which means you can focus on enjoying the morning instead of being stuck in the kitchen. The best part? It’s the perfect blend of comfort and decadence, and it’s always a showstopper when served warm with a little drizzle of cream. If you’re looking to end your brunch on a sweet note, this is the way to go!

Servings: 8

Ingredients:

• 6 large chocolate croissants, torn into pieces
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. Place the torn croissants in the baking dish.
3. In a bowl, whisk together eggs, milk, cream, sugar, and vanilla until smooth.
4. Pour the mixture over the croissants, pressing down gently to soak.
5. Bake for 30-35 minutes until set and golden brown on top.
6. Allow to cool slightly, dust with powdered sugar, and serve warm.

11. Hot Cross Buns

Hot Cross Buns are a tradition I absolutely adore for Easter brunch. The soft, slightly sweet buns are studded with currants or raisins and topped with that classic cross, making them both delicious and festive. I love how their warm, spiced aroma fills the house as they bake, creating the perfect start to any spring gathering. Whether served fresh from the oven or toasted with a little butter, these buns are a comforting treat that everyone can enjoy. They’re the perfect balance of sweetness and spice, and they always remind me of the season’s joy and renewal.

Servings: 12

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup milk, warmed
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 cup mixed dried fruit (currants, raisins, or sultanas)
• 1/4 cup candied citrus peel (optional)
• For the glaze: 1/4 cup apricot jam
• For the cross: 1/2 cup flour mixed with enough water to form a paste

Instructions:

1. In a large bowl, combine flour, sugar, yeast, salt, cinnamon, and nutmeg.
2. In another bowl, mix warm milk, melted butter, and eggs. Add to the dry ingredients and mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth. Incorporate the dried fruit and citrus peel.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size (about 1-2 hours).
5. Preheat your oven to 375°F (190°C). Punch down the dough and divide it into 12 equal pieces. Shape into buns and place on a baking sheet lined with parchment.
6. Allow the buns to rise again for about 30 minutes. Pipe the cross mixture on top of each bun.
7. Bake for 20-25 minutes until golden brown. Brush with warmed apricot jam while still warm. Serve fresh.

12. Classic Deviled Eggs

Classic Deviled Eggs are always a staple at my Easter brunches. There’s something about the creamy filling and the slight tang from the mustard and vinegar that makes them so irresistible. I love how they’re simple to make but always seem to disappear quickly! These eggs are the perfect finger food, and they’re always a hit with both kids and adults. Whether served as an appetizer or as part of the spread, they add a bit of comfort and nostalgia to the table. It’s just not Easter without a tray of these delicious little bites!

Servings: 12

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• Salt and pepper to taste
• Paprika for garnish
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover and remove from heat. Let sit for 12 minutes, then cool in ice water.
2. Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.
3. Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Sprinkle with paprika and garnish with chives or parsley if desired. Serve chilled.

13. Asparagus Tart

Asparagus Tart is one of those dishes that feels both elegant and comforting, making it perfect for Easter brunch. The crisp, flaky pastry combined with the tender asparagus and creamy cheese filling is such a wonderful balance of textures and flavors. I love how easy it is to prepare but still looks impressive when served. It’s a great way to celebrate the season with fresh, vibrant ingredients, and it pairs so well with the other brunch dishes. Whether enjoyed warm or at room temperature, this tart always steals the show and adds a touch of spring to the spread.

Servings: 6

Ingredients:

• 1 sheet puff pastry, thawed
• 1 bunch asparagus, trimmed
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• Salt and pepper to taste
• 1 tablespoon olive oil
• Zest of 1 lemon

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry and place it on the prepared baking sheet. Score a border around the edges.
3. In a bowl, mix ricotta, Parmesan, egg, salt, pepper, and lemon zest. Spread the mixture within the scored border.
4. Arrange the asparagus on top and drizzle with olive oil.
5. Bake for 25-30 minutes until the pastry is golden and puffed. Allow to cool slightly before slicing and serving.

14. Honey Mustard Glazed Ham

Honey Mustard Glazed Ham is the often the centerpiece of my Easter table – it’s always a crowd favorite! The sweet and tangy glaze gives the ham a beautiful caramelized finish, while keeping the meat juicy and tender. I love how easy it is to prepare, and the flavors are so comforting and rich. The honey and mustard combination adds just the right balance of sweetness and sharpness, making every bite incredibly satisfying. Whether served on its own or with a few sides, this ham is the star of the show and a perfect way to bring everyone together for a festive meal.

Servings: 8

Ingredients:

• 1 fully cooked bone-in ham (about 5-7 pounds)
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup brown sugar
• 1/4 teaspoon ground cloves

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Score the surface of the ham in a diamond pattern and place it in a roasting pan.
3. In a bowl, mix honey, mustard, brown sugar, and cloves. Brush the glaze over the ham.
4. Cover loosely with foil and bake for about 1.5 to 2 hours, basting every 30 minutes, until heated through.
5. Remove the foil in the last 30 minutes to caramelize the glaze. Let rest before slicing.

15. Cinnamon Roll Casserole

Cinnamon Roll Casserole is one of my absolute favorite Easter brunch dishes! It’s the perfect way to enjoy the sweet, comforting flavors of cinnamon rolls, but with the added bonus of being super easy to make for a crowd. I love how the soft cinnamon rolls soak up the rich custard and bake into a delicious, gooey casserole. Topped with a drizzle of icing, it’s like a warm, comforting hug on a plate. It’s a fun twist on the classic cinnamon roll, and it always disappears fast at my brunches! It’s the perfect way to add a little indulgence to your holiday spread.

Servings: 8

Ingredients:

• 2 cans refrigerated cinnamon rolls (with icing)
• 4 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Cut the cinnamon rolls into quarters and place them in the baking dish.
3. In a bowl, whisk together eggs, milk, vanilla, and cinnamon. Pour over the cinnamon rolls.
4. Sprinkle with nuts if using and gently toss to combine.
5. Bake for 25-30 minutes until set and golden. Drizzle with icing from the cinnamon rolls before serving.

16. Baked Ham and Cheese Croissants

Servings: 8

Ingredients:

• 8 large croissants
• 8 ounces sliced ham
• 8 ounces sliced cheese (Swiss, cheddar, or your choice)
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. Slice each croissant in half and layer ham and cheese inside.
3. Place the filled croissants in the baking dish.
4. In a bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper. Pour the mixture evenly over the croissants.
5. Bake for 25-30 minutes, or until the egg is set and the tops are golden brown.
6. Garnish with fresh parsley before serving.

17. Overnight Eggs Benedict Casserole

Servings: 8

Ingredients:

• 1 loaf of French bread, cubed
• 8 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 cup diced Canadian bacon or ham
• 1/2 cup chopped fresh spinach (optional)
• For the hollandaise sauce: 1/2 cup butter, melted, 3 egg yolks, juice of 1 lemon, salt to taste

Instructions:

1. Grease a 9×13-inch baking dish and layer the cubed bread on the bottom.
2. In a bowl, whisk together eggs, milk, cream, mustard, salt, and pepper. Stir in the Canadian bacon and spinach.
3. Pour the egg mixture over the bread, pressing down to soak. Cover and refrigerate overnight.
4. Preheat your oven to 350°F (175°C). Bake for 40-45 minutes until puffed and golden.
5. For the hollandaise sauce, whisk egg yolks in a bowl over simmering water. Gradually add melted butter and lemon juice until thickened. Season with salt.
6. Serve the casserole warm, drizzled with hollandaise sauce.

18. Easy Brunch Charcuterie Board

Servings: 8-10

Ingredients:

• Assorted cheeses (cheddar, brie, goat cheese)
• Cured meats (salami, prosciutto, ham)
• Fresh fruits (grapes, berries, sliced apples)
• Nuts (almonds, walnuts, or mixed nuts)
• Olives and pickles
• Crackers and breadsticks
• Dips (hummus, honey, or mustard)
• Fresh herbs for garnish

Instructions:

1. On a large wooden board or platter, arrange the cheeses, meats, and fruits in an aesthetically pleasing manner.
2. Fill in gaps with nuts, olives, and pickles.
3. Add small bowls for dips and honey.
4. Serve with an assortment of crackers and breadsticks. Encourage guests to mix and match their favorites!

19. Tater Tot Breakfast Casserole with Sausage

Tater Tot Breakfast Casserole with Sausage is always a big hit at my Easter brunches! The crispy tater tots combined with savory sausage and cheesy goodness make for the ultimate comfort food. I love how easy it is to put together, especially when you need something that can feed a crowd. It’s one of those dishes that everyone goes back for seconds (or thirds!) because it’s so satisfying. Whether served as the main dish or as a hearty side, this casserole brings all the cozy breakfast flavors together in one delicious bake.

Servings: 8

Ingredients:

• 1 pound breakfast sausage
• 1 bag (32 ounces) frozen tater tots
• 6 large eggs
• 1 cup milk
• 1 cup shredded cheese (cheddar or your choice)
• Salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a skillet, cook the sausage over medium heat until browned. Drain excess fat.
3. Spread the tater tots evenly in the baking dish. Top with cooked sausage and cheese.
4. In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder. Pour over the casserole.
5. Bake for 30-35 minutes until the eggs are set and the top is golden. Let cool slightly before serving.

20. Berry French Toast Casserole

Berry French Toast Casserole is one of my favorite ways to combine sweet and indulgent flavors for Easter brunch. The mix of soft, custardy bread and juicy berries baked together makes every bite feel like a special treat. I love how the berries add a burst of freshness and color, while the cinnamon and vanilla give it that comforting, classic French toast flavor. The best part is that you can prep it the night before, so when brunch arrives, it’s ready to pop in the oven. It’s the perfect balance of sweet, savory, and seasonal, and always a favorite with my guests!

Servings: 8

Ingredients:

• 1 loaf of challah or brioche bread, cubed
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 6 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• Powdered sugar for dusting (optional)

Instructions:

1. Grease a 9×13-inch baking dish and layer the cubed bread and mixed berries.
2. In a bowl, whisk together eggs, milk, cream, maple syrup, vanilla, and cinnamon. Pour the mixture evenly over the bread and berries, pressing down gently.
3. Cover and refrigerate overnight.
4. Preheat your oven to 350°F (175°C). Bake for 45-50 minutes until the top is golden and the custard is set.
5. Allow to cool slightly, dust with powdered sugar, and serve warm.

21. Spinach and Feta Stuffed Peppers

Servings: 6

Ingredients:

• 3 large bell peppers (any color)
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup cooked quinoa or rice
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened. Add spinach and cook until wilted.
4. In a bowl, mix the cooked quinoa or rice, spinach mixture, and feta cheese. Season with salt and pepper.
5. Stuff the peppers with the mixture and bake for 25-30 minutes until the peppers are tender.
6. Garnish with fresh parsley before serving.

22. Savory Oatmeal with Poached Eggs

Servings: 4

Ingredients:

• 2 cups rolled oats
• 4 cups vegetable or chicken broth
• 4 large eggs
• 1 cup sautéed mushrooms
• 1 cup spinach, wilted
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. In a pot, bring the broth to a boil. Stir in the oats and cook for about 5 minutes until creamy.
2. Meanwhile, poach the eggs in simmering water.
3. Divide the oatmeal among bowls and top with sautéed mushrooms, spinach, and a poached egg.
4. Sprinkle with Parmesan cheese, salt, pepper, and a drizzle of olive oil before serving.

23. Zucchini Fritters with Yogurt Sauce

Servings: 4

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 large eggs
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for frying

For the yogurt sauce:

• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, mix grated zucchini with salt and let sit for 10 minutes. Squeeze out excess moisture.
2. In another bowl, combine zucchini, flour, Parmesan, eggs, garlic powder, salt, and pepper.
3. Heat olive oil in a skillet over medium heat. Drop spoonfuls of the mixture into the skillet and flatten slightly. Cook until golden brown on both sides.
4. For the yogurt sauce, mix yogurt, lemon juice, garlic, salt, and pepper in a bowl.
5. Serve the fritters warm with the yogurt sauce for dipping.

24. Roasted Vegetable and Quinoa Salad

Roasted Vegetable and Quinoa Salad is a vibrant and wholesome dish that always adds a fresh touch to my Easter brunch spread. The roasted veggies bring out such rich, caramelized flavors, while the quinoa adds a light, nutty base that makes the salad feel hearty yet refreshing. I love how colorful and full of texture this salad is, and the lemony dressing ties everything together beautifully. It’s the perfect balance of earthy vegetables and bright citrus, making it a great addition to any brunch table. Plus, it’s super easy to make ahead, so you can spend more time enjoying the day and less time in the kitchen!

Servings: 6

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.), chopped
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (optional)
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the mixed vegetables with olive oil, Italian seasoning, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. In a pot, bring the vegetable broth to a boil. Add quinoa, reduce heat, and simmer for 15 minutes until the liquid is absorbed.
3. In a large bowl, combine roasted vegetables and cooked quinoa. Toss gently and top with feta cheese and fresh herbs before serving.

25. Coconut Chia Pudding with Tropical Fruits

Coconut Chia Pudding with Tropical Fruits is one of my favorite light and refreshing dishes to serve at Easter brunch. The creamy coconut chia pudding is so rich and satisfying, while the bright, juicy tropical fruits like mango, pineapple, and kiwi add a sweet and tangy contrast. I love how this dish feels indulgent without being too heavy, and it’s packed with good-for-you ingredients. Plus, it’s super easy to prepare ahead of time, making it a great option when you want something delicious without the last-minute rush. It’s a beautiful and refreshing way to start your brunch!

Servings: 4

Ingredients:

• 1 cup coconut milk
• 1/4 cup chia seeds
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• Assorted tropical fruits (mango, pineapple, kiwi, banana) for topping
• Toasted coconut flakes for garnish (optional)

Instructions:

1. In a bowl, whisk together coconut milk, chia seeds, honey, and vanilla. Let sit for 5 minutes, then whisk again to prevent clumping.
2. Cover and refrigerate for at least 2 hours or overnight until thickened.
3. To serve, spoon the chia pudding into bowls and top with tropical fruits and toasted coconut flakes.

26. Savory Dutch Baby Pancake with Vegetables

Savory Dutch Baby Pancake with Vegetables is a fun and unique twist on the classic pancake that’s perfect for Easter brunch. The fluffy, golden pancake puffs up beautifully in the oven, creating a savory base that pairs perfectly with roasted or sautéed vegetables like spinach, mushrooms, and bell peppers. I love how the eggs and cheese add richness, while the veggies bring a fresh, earthy flavor. It’s a dish that looks impressive, but it’s actually super simple to make and can be customized with whatever vegetables you have on hand. It’s a great way to enjoy a filling yet light brunch with a beautiful presentation!

Servings: 4

Ingredients:

• 3 large eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 cup mixed vegetables (spinach, cherry tomatoes, bell peppers)
• Grated cheese for topping (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a bowl, whisk together eggs, milk, flour, and salt until smooth.
3. In a cast-iron skillet, melt butter over medium heat. Add the mixed vegetables and sauté until tender.
4. Pour the batter over the vegetables and transfer the skillet to the oven.
5. Bake for 20-25 minutes until puffed and golden. Top with cheese if desired before serving.

27. Baked Avocado Eggs

Servings: 2

Ingredients:

• 2 ripe avocados
• 4 large eggs
• Salt and pepper to taste
• Red pepper flakes for garnish (optional)
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Cut the avocados in half and remove the pit. Scoop out a little more flesh to create space for the egg.
3. Place the avocado halves in a baking dish and crack an egg into each half. Season with salt and pepper.
4. Bake for 15-20 minutes until the egg is set to your liking.
5. Garnish with red pepper flakes and fresh herbs before serving.

28. Pineapple Upside-Down Pancakes

Pineapple Upside-Down Pancakes are a delicious and fun twist on a breakfast favorite! The sweet, caramelized pineapple tastes perfect against the fluffy pancakes, adding a tropical touch that’s perfect for Easter brunch. I love how simple they are to make, yet they always feel like a treat. The combination of the soft, golden pancakes and the rich pineapple flavor makes every bite feel special.

Servings: 4

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 can (8 ounces) pineapple slices, drained
• Maraschino cherries for garnish (optional)

Instructions:

1. In a bowl, mix flour, baking powder, sugar, and salt. In another bowl, whisk together milk, egg, and melted butter.
2. Combine wet and dry ingredients until just mixed.
3. Heat a non-stick skillet over medium heat. Place a pineapple slice in the skillet and pour pancake batter over it. Cook until bubbles form, then flip and cook until golden brown.
4. Serve warm, garnished with maraschino cherries if desired.

29. Mushroom and Goat Cheese Quiche

Mushroom and Goat Cheese Quiche is one of my favorite savory dishes for Easter brunch. The earthy mushrooms combined with the creamy, tangy goat cheese create such a deliciously rich and satisfying flavor. I love how the eggs bring everything together, and the buttery crust adds the perfect crunch. This quiche is light yet filling, making it the perfect addition to any brunch spread. It’s also so versatile – you can serve it warm or at room temperature, making it easy to prepare ahead of time. It’s always a crowd-pleaser and adds a bit of elegance to the table!

Servings: 8

Ingredients:

• 1 pre-made pie crust
• 1 cup mushrooms, sliced
• 1 cup goat cheese, crumbled
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, sauté mushrooms until golden brown. Season with salt and pepper.
3. In a bowl, whisk together eggs, cream, milk, thyme, salt, and pepper.
4. Place the pie crust in a pie dish and layer the sautéed mushrooms and goat cheese on the bottom.
5. Pour the egg mixture over the top.
6. Bake for 35-40 minutes until the quiche is set and golden. Let cool slightly before slicing and serving.

30. Avocado Toast Bar

An Avocado Toast Bar is a fun and interactive way to serve a brunch favorite! I love setting out a variety of toppings so everyone can customize their own toast exactly how they like it. From fresh tomatoes, radishes, and herbs to creamy feta, a drizzle of olive oil, or even a poached egg, the possibilities are endless. It’s a light yet satisfying option that adds a fresh, vibrant touch to the spread. Plus, it’s easy to set up and allows guests to get creative while enjoying their meal. It’s always a hit and adds a little fun to the brunch table!

Servings: Varies (based on number of guests)

Ingredients:

• 4 ripe avocados
• 8 slices of bread (sourdough, whole grain, or your choice)
• Toppings (choose a variety):
  • Sliced radishes
  • Cherry tomatoes, halved
  • Feta cheese
  • Red pepper flakes
  • Lemon juice
  • Microgreens or sprouts
  • Olive oil
  • Salt and pepper

Instructions:

1. Toast the slices of bread until golden brown.
2. In a bowl, mash the avocados with lemon juice, salt, and pepper.
3. Set up a station with the toasted bread, mashed avocado, and various toppings. Allow guests to create their own avocado toast combinations.

31. Caramelized Onion and Spinach Tart

Caramelized Onion and Spinach Tart is a deliciously savory option for Easter brunch. The rich, sweet caramelized onions paired with the earthy spinach create the perfect balance of flavors, while the buttery crust adds a delightful crunch. I love how this tart feels elegant yet is surprisingly easy to make. It’s great for serving a crowd, and you can even prepare it ahead of time, making it a stress-free addition to the table. The combination of textures and flavors makes this tart both comforting and sophisticated, and it’s always a family favorite!

Servings: 6

Ingredients:

• 1 sheet of puff pastry, thawed
• 2 large onions, thinly sliced
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a skillet, heat olive oil over medium heat. Add onions and cook until caramelized, about 20 minutes. Add spinach and cook until wilted. Season with salt and pepper.
3. Roll out the puff pastry on the baking sheet. Spread ricotta cheese over the pastry, leaving a border.
4. Top with the caramelized onion and spinach mixture, then sprinkle with Parmesan cheese.
5. Fold the edges of the pastry over the filling and brush with beaten egg. Bake for 25-30 minutes until golden brown.

32. Baked Sweet Potato and Black Bean Hash

Servings: 4

Ingredients:

• 2 large sweet potatoes, diced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 large eggs (optional, for topping)
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. On a baking sheet, toss sweet potatoes, black beans, bell pepper, onion, olive oil, cumin, salt, and pepper. Roast for 25-30 minutes until sweet potatoes are tender.
3. If desired, cook eggs to your liking (fried, poached, or baked) and serve them on top of the hash.
4. Garnish with fresh cilantro before serving.

33. Peach and Almond Breakfast Smoothie Bowl

Servings: 2

Ingredients:

• 2 ripe peaches, pitted and sliced (fresh or frozen)
• 1 banana
• 1 cup almond milk (or any milk of choice)
• 1 tablespoon almond butter
• Toppings: sliced almonds, granola, fresh berries, and coconut flakes

Instructions:

1. In a blender, combine peaches, banana, almond milk, and almond butter. Blend until smooth.
2. Pour the smoothie into bowls and arrange your choice of toppings on top.
3. Serve immediately with a spoon.

34. Lemon Ricotta Pancakes with Blueberry Sauce

Lemon Ricotta Pancakes with Blueberry Sauce are one of my favorite ways to bring a little brightness and indulgence to Easter brunch. The pancakes are light and fluffy, with a subtle lemon flavor that pairs perfectly with the creamy ricotta. The homemade blueberry sauce adds a burst of sweetness and a touch of tartness, making every bite feel like a treat. I love how the combination of flavors is both comforting and refreshing – it’s the perfect balance of citrus, creaminess, and fruitiness. These pancakes are always popular and a great way to elevate any brunch spread!

Servings: 4

Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1/2 cup milk
• 3 large eggs
• 1 tablespoon lemon zest
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1 cup blueberries (for sauce)
• 2 tablespoons maple syrup (for sauce)

Instructions:

1. In a bowl, mix ricotta, flour, milk, eggs, lemon zest, baking powder, and sugar until smooth.
2. Heat a non-stick skillet over medium heat. Pour batter onto the skillet to form pancakes and cook until bubbles form, then flip and cook until golden.
3. For the blueberry sauce, combine blueberries and maple syrup in a saucepan over medium heat. Cook until blueberries burst and the sauce thickens.
4. Serve pancakes warm, drizzled with blueberry sauce.

35. Cinnamon Roll Waffles

Cinnamon Roll Waffles are a fun and delicious twist on a classic brunch treat. The warm, gooey cinnamon filling cooked into crispy waffle form is an absolute game-changer. I love how you get the best of both worlds – the fluffy, sweet cinnamon roll flavor with the satisfying crunch of a waffle. Topped with a drizzle of icing, they’re pure comfort food that feels extra special. These waffles are perfect for adding a bit of indulgence to your Easter brunch and are always a hit with guests, young and old alike!

Servings: 4

Ingredients:

• 1 can refrigerated cinnamon rolls (with icing)
• Cooking spray
• Maple syrup for serving

Instructions:

1. Preheat your waffle iron and spray it with cooking spray.
2. Place one cinnamon roll in each section of the waffle iron and close the lid. Cook until golden brown and cooked through (about 3-5 minutes).
3. Remove from the waffle iron and drizzle with the icing provided in the cinnamon roll package.
4. Serve warm with maple syrup.

36. Herbed Cream Cheese and Smoked Salmon Bites

Herbed Cream Cheese and Smoked Salmon Bites are a light yet flavorful appetizer that’s perfect for Easter brunch. The smooth, creamy cheese is seasoned with fresh herbs, and the smoky salmon adds a rich, savory contrast. I love how easy these bites are to assemble, yet they feel elegant and festive. They’re great for serving alongside other brunch dishes or as a stand-alone appetizer. These little bites are a wonderful way to add a touch of sophistication to your spread, and they’re always a hit with guests!

Servings: 12

Ingredients:

• 12 slices of cucumber
• 4 ounces cream cheese, softened
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 4 ounces smoked salmon, sliced
• Lemon wedges for garnish

Instructions:

1. In a bowl, mix cream cheese with dill and chives until well combined.
2. Spread a layer of herbed cream cheese on each cucumber slice.
3. Top with a piece of smoked salmon and garnish with a lemon wedge.
4. Serve immediately as a refreshing appetizer.

No matter which dishes you choose to make, the most important thing is that you enjoy the process and the time spent with your loved ones. Easter brunch is all about creating lasting memories, whether it’s over a shared plate of cinnamon rolls or a toast to good health. I hope these 36 ideas inspire you to get creative in the kitchen and bring something delicious to the table.