35+ Delicious Easter Breakfast Buffet Recipes for a Memorable Celebration

Easter is a time for celebration, and there’s no better way to bring family and friends together than with a beautifully spread Easter breakfast buffet.

Whether you’re hosting an intimate gathering or a larger family celebration, a buffet-style breakfast allows for variety and flexibility, letting everyone choose their favorites.

From fluffy pancakes and savory quiches to fresh fruit salads and creamy casseroles, the options are endless.

In this article, we’ve curated over 35 Easter breakfast buffet recipes that are perfect for springtime celebrations.

Each dish offers a combination of fresh, seasonal ingredients and comforting flavors to make your Easter morning truly special.

Whether you prefer something sweet or savory, or need options for dietary restrictions, you’ll find something to please every palate in this collection.

35+ Delicious Easter Breakfast Buffet Recipes for a Memorable Celebration

A well-planned Easter breakfast buffet offers a delightful start to the holiday, and with these 35+ recipe ideas, your celebration will be both delicious and memorable.

The versatility of these dishes ensures that there’s something for everyone, whether you’re looking for traditional flavors or unique twists on breakfast classics.

From decadent pastries to wholesome egg dishes, these recipes combine ease of preparation with the joy of gathering loved ones around the table.

As you prepare for Easter, let these recipes inspire you to create a buffet that will leave your guests talking long after the meal is over.

Enjoy the flavors of spring and the warmth of family and friendship with a breakfast buffet that celebrates the best of the season!

Fluffy Scrambled Eggs with Fresh Herbs

Fluffy scrambled eggs are a classic Easter breakfast dish, perfect for a springtime buffet. This version incorporates fresh herbs like chives and parsley, elevating the traditional scrambled eggs with vibrant flavors. Creamy and soft, these eggs pair wonderfully with crusty bread or fresh fruit, making them a must-have for your Easter spread.

• Ingredients:
  • 12 large eggs
  • 2 tablespoons unsalted butter
  • 1/4 cup whole milk
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
• Instructions:
  1. In a large bowl, crack the eggs and whisk them together with the milk until fully combined. Season with a pinch of salt and pepper.
  2. In a non-stick skillet, melt the butter over medium-low heat.
  3. Pour in the egg mixture and let it sit for a few seconds before gently stirring with a spatula.
  4. Cook, stirring occasionally, until the eggs are just set and creamy, about 5-7 minutes.
  5. Remove from heat and stir in the fresh herbs.
  6. Serve immediately, garnished with additional herbs, if desired.

These fluffy scrambled eggs with fresh herbs are a delightful addition to any Easter breakfast buffet. Their soft texture and the aromatic freshness of the herbs make them a refreshing contrast to heavier dishes. The versatility of this dish allows it to pair well with a variety of sides, such as smoked salmon, crispy bacon, or fresh pastries. Guests will appreciate this simple yet elegant offering, perfect for starting off the holiday meal.

Honey Glazed Ham with Pineapple and Mustard Sauce

A centerpiece of any Easter breakfast buffet, this honey-glazed ham with pineapple and mustard sauce brings a touch of sweetness and tanginess to the table. The rich flavors of the ham are beautifully complemented by the glaze, creating a balance of savory and sweet that will satisfy every guest. Perfect for those who enjoy a more filling breakfast option.

• Ingredients:
  • 1 bone-in ham (about 6-8 lbs)
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 1/4 cup brown sugar
  • 1/2 cup pineapple juice
  • 1 tablespoon apple cider vinegar
  • 1/2 cup chopped pineapple chunks
• Instructions:
  1. Preheat the oven to 325°F (165°C).
  2. Place the ham in a roasting pan, and score the top in a diamond pattern.
  3. In a small saucepan, combine honey, Dijon mustard, brown sugar, pineapple juice, and apple cider vinegar. Bring to a simmer over medium heat and cook until the glaze thickens, about 10 minutes.
  4. Brush the glaze generously over the ham, making sure to cover it completely.
  5. Roast the ham for about 1.5 to 2 hours, basting with the glaze every 30 minutes.
  6. During the last 10 minutes of cooking, sprinkle the pineapple chunks over the ham and let them caramelize in the oven.
  7. Once the ham is golden and heated through, remove it from the oven and let it rest for 10 minutes before slicing.

This honey-glazed ham with pineapple and mustard sauce is an unforgettable addition to your Easter breakfast buffet. The combination of sweet, tangy, and savory flavors makes it an irresistible choice for both casual and formal gatherings. Its impressive presentation and rich taste make it a show-stopper on your table, ensuring that every bite is packed with flavor. Serve it alongside fresh bread rolls or a light salad for a well-rounded breakfast.

Lemon Blueberry Pancake Casserole

This lemon blueberry pancake casserole takes the classic pancake breakfast to the next level by combining the fluffiness of pancakes with the convenience of a casserole. Perfect for feeding a crowd at your Easter brunch, the casserole is filled with juicy blueberries and bright lemon zest, giving it a fresh, springtime feel. It’s easy to prepare ahead of time and bake just before serving.

• Ingredients:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/4 cup melted butter
  • 1/4 cup sugar
  • Zest of 1 lemon
  • 1 1/2 cups fresh blueberries
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar (optional, for dusting)
• Instructions:
  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, whisk together the milk, eggs, melted butter, sugar, and lemon zest.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries and vanilla extract.
  6. Pour the pancake batter into the prepared baking dish and spread evenly.
  7. Bake for 35-40 minutes, or until the casserole is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the casserole cool slightly before dusting with powdered sugar and serving.

This lemon blueberry pancake casserole is the perfect blend of breakfast comfort and springtime freshness. The light, airy texture of the casserole paired with the burst of sweetness from the blueberries and the bright citrus notes from the lemon creates a dish that is both delicious and satisfying. It’s a perfect make-ahead dish for Easter morning, as it can be prepared the night before and baked in the morning. Whether served as the main dish or as part of a larger buffet, it’s sure to be a hit with your guests.

Spring Vegetable Quiche with Goat Cheese

This Spring Vegetable Quiche with Goat Cheese is an elegant and savory option for your Easter breakfast buffet. Packed with seasonal vegetables like asparagus, spinach, and bell peppers, the quiche is complemented by the creamy richness of goat cheese, creating a light yet satisfying dish. It’s perfect for those looking for a vegetarian option that is both flavorful and visually appealing.

• Ingredients:
  • 1 pre-made pie crust (or homemade if preferred)
  • 1 tablespoon olive oil
  • 1 cup chopped asparagus
  • 1/2 cup chopped red bell pepper
  • 1/2 cup fresh spinach, chopped
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup crumbled goat cheese
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add asparagus and red bell pepper, and sauté until tender, about 5 minutes. Add spinach and cook for an additional minute, just until wilted. Set aside.
  3. In a large bowl, whisk together the eggs and heavy cream. Season with salt, pepper, and thyme.
  4. Stir in the sautéed vegetables and crumbled goat cheese.
  5. Pour the egg and vegetable mixture into the prepared pie crust.
  6. Bake the quiche for 35-40 minutes, or until the center is set and the top is lightly golden.
  7. Let the quiche cool for a few minutes before slicing and serving.

This Spring Vegetable Quiche with Goat Cheese is a vibrant and sophisticated dish that’s sure to brighten up your Easter buffet. The combination of tender vegetables, creamy goat cheese, and fresh herbs creates a quiche that is full of flavor, yet light enough to enjoy as part of a festive breakfast spread. It’s a versatile dish, suitable for both vegetarians and meat-eaters alike, and can be served warm or at room temperature. Perfect for brunch or a leisurely Easter morning.

Strawberry Shortcake Parfaits

Strawberry Shortcake Parfaits offer a fun and interactive dessert option for your Easter breakfast buffet. Layered with fresh strawberries, whipped cream, and pieces of sponge cake, these parfaits capture the essence of a classic strawberry shortcake in a portable, individual-sized treat. Sweet and refreshing, they are perfect for guests who enjoy a lighter, fruity dessert option.

• Ingredients:
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons sugar
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • 4 small sponge cakes or pound cakes, cut into cubes
  • Fresh mint leaves for garnish (optional)
• Instructions:
  1. In a small bowl, combine the sliced strawberries and sugar. Toss to coat and let sit for 15-20 minutes to release their juices.
  2. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  3. In serving glasses or bowls, layer the ingredients starting with a spoonful of strawberries, followed by a layer of whipped cream, and a few cubes of sponge cake. Repeat the layers until the glass is filled.
  4. Top the parfaits with more whipped cream, a few strawberries, and a mint leaf for garnish.
  5. Serve immediately, or refrigerate for up to an hour before serving.

Strawberry Shortcake Parfaits are a sweet and beautiful addition to any Easter buffet, offering guests a light and refreshing dessert option. The layers of sweet strawberries, rich whipped cream, and soft cake come together in perfect harmony, making each bite a little indulgence. These parfaits are easy to assemble and can even be made ahead of time, allowing you to spend more time enjoying the holiday. With their individual servings, they’re not only convenient but also add a touch of elegance to your breakfast spread.

Carrot Cake Muffins with Cream Cheese Glaze

Carrot Cake Muffins with Cream Cheese Glaze are a flavorful and festive choice for an Easter breakfast buffet. Inspired by the beloved carrot cake, these muffins are packed with grated carrots, walnuts, and cinnamon, then topped with a luscious cream cheese glaze. Perfect for a sweet start to the day, they offer a delicious balance of flavors that are both hearty and decadent.

• Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts
  • For the glaze:
    • 4 oz cream cheese, softened
    • 1/4 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1 tablespoon milk
• Instructions:
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, beat together the eggs, sugar, oil, and vanilla extract until smooth.
  4. Stir in the grated carrots and chopped walnuts.
  5. Gradually fold in the dry ingredients until just combined.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the muffins are cooling, prepare the glaze by beating the cream cheese, powdered sugar, vanilla, and milk until smooth and creamy.
  9. Drizzle the glaze over the cooled muffins before serving.

Carrot Cake Muffins with Cream Cheese Glaze are a crowd-pleasing treat that combines the flavors of classic carrot cake with the convenience of a muffin. The moist texture, warm spices, and crunch from the walnuts make them incredibly satisfying, while the cream cheese glaze adds a rich, tangy sweetness. These muffins are perfect for serving at Easter brunch, offering a delightful mix of flavors that can be enjoyed by both adults and children alike. Whether served as a breakfast treat or dessert, they are sure to be a hit at your Easter buffet.

Cinnamon Roll Casserole

Cinnamon Roll Casserole is a decadent and comforting dish that combines the classic flavors of cinnamon rolls with the ease of a casserole. This breakfast casserole is ideal for feeding a crowd at your Easter buffet, as it’s simple to prepare and can be made ahead of time. With gooey cinnamon swirls and a rich, sweet glaze, it offers the perfect balance of warmth and indulgence for a festive start to the day.

• Ingredients:
  • 2 cans of refrigerated cinnamon rolls (with icing)
  • 4 large eggs
  • 1 cup half-and-half or whole milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans (optional)
  • For the glaze:
    • 1/4 cup powdered sugar
    • 1 tablespoon milk
    • 1/4 teaspoon vanilla extract
• Instructions:
  1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Cut each cinnamon roll into quarters and arrange them in the prepared dish.
  3. In a large bowl, whisk together the eggs, half-and-half, vanilla extract, cinnamon, and salt until smooth.
  4. Pour the egg mixture evenly over the cinnamon rolls, pressing them down gently to ensure they soak up the liquid.
  5. Sprinkle chopped pecans over the top if desired.
  6. Bake for 30-35 minutes, or until the casserole is golden brown and set in the center.
  7. While the casserole is baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract.
  8. Drizzle the glaze over the casserole once it’s done baking, and let it cool slightly before serving.

Cinnamon Roll Casserole is a heavenly dish that turns the classic cinnamon roll into a shareable, comforting breakfast casserole. The layers of soft cinnamon rolls absorb the creamy egg mixture, creating a custard-like texture that’s both decadent and satisfying. The addition of the sweet glaze and optional pecans adds the perfect finishing touch, making this dish the ultimate treat for an Easter breakfast buffet. It’s an easy, make-ahead option that allows you to spend more time with your guests while still serving up a crowd-pleaser.

Ham and Cheese Croissant Bake

Ham and Cheese Croissant Bake is a savory and satisfying dish that brings together the buttery flakiness of croissants, savory ham, and melted cheese, all baked in a creamy egg custard. It’s an excellent addition to your Easter breakfast buffet, offering a hearty option that pairs well with fresh fruit and lighter dishes. This casserole is simple to assemble and can be made the night before, making it perfect for a stress-free holiday morning.

• Ingredients:
  • 6 large croissants, cut into chunks
  • 2 cups cooked ham, diced
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup shredded Swiss cheese
  • 6 large eggs
  • 1 1/2 cups half-and-half or whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)
• Instructions:
  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Layer the bottom of the dish with the croissant chunks, followed by the diced ham and shredded cheeses.
  3. In a large bowl, whisk together the eggs, half-and-half, Dijon mustard, garlic powder, salt, and pepper.
  4. Pour the egg mixture over the croissant and ham layers, ensuring everything is evenly soaked.
  5. Cover the dish with foil and refrigerate for at least 1 hour or overnight to allow the croissants to absorb the custard.
  6. When ready to bake, preheat the oven to 350°F (175°C).
  7. Bake the casserole, uncovered, for 40-45 minutes, or until the top is golden brown and the casserole is set.
  8. Garnish with fresh parsley before serving.

Ham and Cheese Croissant Bake is a rich and flavorful dish that’s perfect for feeding a crowd at your Easter breakfast buffet. The buttery croissants absorb the creamy egg custard, creating a tender base that’s layered with savory ham and melted cheese. This casserole is easy to prepare ahead of time, making it a convenient option for busy holiday mornings. Whether served as a main dish or as part of a larger spread, it’s sure to be a hit with your guests.

Lemon Blueberry Pancake Casserole

Lemon Blueberry Pancake Casserole is a fresh and vibrant dish that takes the flavors of a classic blueberry pancake and turns it into a decadent, easy-to-serve casserole. This dish combines fluffy pancake layers, juicy blueberries, and a zesty lemon flavor, all topped with a sweet syrup glaze. It’s perfect for a bright and festive Easter breakfast buffet, offering a delicious balance of tart and sweet in every bite.

• Ingredients:
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 1/2 cups fresh blueberries
  • For the syrup glaze:
    • 1/2 cup maple syrup
    • 2 tablespoons unsalted butter
• Instructions:
  1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, eggs, melted butter, vanilla extract, and lemon zest.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Pour the batter into the prepared baking dish and spread it out evenly.
  7. Bake for 25-30 minutes, or until the casserole is golden and a toothpick inserted comes out clean.
  8. While the casserole is baking, make the syrup glaze by heating the maple syrup and butter in a small saucepan over medium heat until the butter is melted.
  9. Once the casserole is baked, drizzle the syrup glaze over the top and serve warm.

Lemon Blueberry Pancake Casserole is a sweet, tangy, and satisfying breakfast dish that’s perfect for an Easter buffet. The combination of fluffy pancake layers, juicy blueberries, and the fresh burst of lemon zest creates a delightful balance of flavors. Topped with a sweet syrup glaze, this casserole is both indulgent and refreshing, making it a standout option on your breakfast table. Whether served as the main dish or alongside other favorites, it’s a dish your guests will rave about.

Egg and Vegetable Breakfast Frittata

Egg and Vegetable Breakfast Frittata is a light yet filling option for your Easter breakfast buffet. Packed with colorful vegetables like bell peppers, onions, spinach, and tomatoes, this frittata is both nutritious and flavorful. It’s an excellent choice for those looking for a healthy, protein-rich dish, and it can easily be customized with your favorite vegetables or cheese. This make-ahead dish is perfect for a stress-free holiday morning and will bring a touch of elegance to your buffet spread.

• Ingredients:
  • 8 large eggs
  • 1/2 cup milk
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 cup baby spinach, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Fresh herbs for garnish (optional)
• Instructions:
  1. Preheat the oven to 375°F (190°C) and grease a 9-inch oven-safe skillet or baking dish.
  2. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
  3. Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper, and sauté for about 5 minutes, until softened.
  4. Add the spinach and cook for another 2 minutes, just until wilted.
  5. Pour the egg mixture over the vegetables in the skillet and stir gently to combine. Add the cherry tomatoes and cheese, and stir again.
  6. Transfer the skillet to the oven and bake for 25-30 minutes, or until the frittata is set and slightly golden around the edges.
  7. Let it cool slightly before slicing and serving. Garnish with fresh herbs if desired.

This Egg and Vegetable Breakfast Frittata is a vibrant, nutritious addition to your Easter buffet. The combination of eggs and fresh vegetables offers a well-rounded dish that’s both light and satisfying. The cheese adds a creamy texture, while the fresh herbs and sautéed vegetables provide rich flavors. The best part is that it can be prepared ahead of time, allowing you to focus on other preparations. It’s a versatile dish that can be made to suit dietary preferences, and it’s sure to be a hit with your guests.

Sweet Potato and Bacon Hash

Sweet Potato and Bacon Hash is a savory and slightly sweet dish that makes a hearty, comforting addition to your Easter breakfast buffet. Roasted sweet potatoes are combined with crispy bacon, sautéed onions, and bell peppers, creating a satisfying blend of flavors and textures. This dish can easily be prepared ahead of time and reheated in the morning, making it the perfect stress-free breakfast option. Plus, it pairs wonderfully with eggs, making it a versatile dish for any buffet.

• Ingredients:
  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1 bell pepper, diced
  • 6 slices bacon, chopped
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped (optional)
• Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them out in a single layer on a baking sheet.
  3. Roast the sweet potatoes in the oven for 25-30 minutes, flipping halfway through, until they are tender and slightly browned.
  4. While the potatoes are roasting, cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon and set it aside, reserving the bacon drippings.
  5. In the same skillet, add the diced onion and bell pepper to the bacon drippings, and sauté for about 5 minutes until softened.
  6. Once the sweet potatoes are done, add them to the skillet with the onions and peppers, stirring to combine.
  7. Stir in the crispy bacon and cook for another 2-3 minutes to warm everything through.
  8. Garnish with fresh parsley before serving.

Sweet Potato and Bacon Hash is a flavorful and satisfying dish that will add a savory touch to your Easter buffet. The natural sweetness of the roasted sweet potatoes balances perfectly with the crispy bacon and smoky paprika, while the onions and peppers add a nice depth of flavor. This dish is not only delicious but also easy to make ahead and reheat, which makes it a perfect choice for a low-maintenance, impressive breakfast. It pairs beautifully with eggs, making it a versatile addition to your spread.

Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes are a fun and festive dish that combines two beloved breakfast treats—pancakes and strawberry shortcake. These fluffy pancakes are topped with sweetened fresh strawberries, whipped cream, and a drizzle of strawberry syrup, making them a perfect addition to your Easter breakfast buffet. The combination of warm pancakes and fresh fruit creates a balanced, indulgent dish that’s sure to be a crowd-pleaser.

• Ingredients:
  • For the pancakes:
    • 1 1/2 cups all-purpose flour
    • 2 tablespoons sugar
    • 1 tablespoon baking powder
    • 1/4 teaspoon salt
    • 1 cup milk
    • 1 large egg
    • 2 tablespoons unsalted butter, melted
    • 1 teaspoon vanilla extract
  • For the topping:
    • 2 cups fresh strawberries, hulled and sliced
    • 1/4 cup sugar
    • 1 cup heavy whipping cream
    • 2 tablespoons powdered sugar
    • 1/2 teaspoon vanilla extract
    • Strawberry syrup (optional)
• Instructions:
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Heat a griddle or skillet over medium heat and lightly grease with butter or cooking spray.
  5. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
  6. While the pancakes are cooking, prepare the strawberry topping by combining the sliced strawberries and sugar in a bowl. Let them sit for 10-15 minutes to release their juices.
  7. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  8. To serve, stack the pancakes and top with the sweetened strawberries, a dollop of whipped cream, and a drizzle of strawberry syrup if desired.

Strawberry Shortcake Pancakes are a delightful, indulgent treat that will bring a touch of sweetness and elegance to your Easter breakfast buffet. The light and fluffy pancakes are complemented perfectly by the fresh strawberries and whipped cream, making this dish a favorite for both kids and adults alike. It’s easy to prepare and can be made in batches, allowing you to serve a crowd with minimal effort. Whether as a sweet breakfast or a dessert-style treat, these pancakes will certainly be a showstopper on your buffet spread.

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes offer a perfect balance of rich, creamy texture and zesty freshness. The combination of ricotta cheese and lemon zest makes these pancakes extra fluffy, while the light lemon flavor adds a refreshing touch that is perfect for a spring Easter breakfast buffet. This dish is a sophisticated twist on classic pancakes and will add a touch of elegance to your spread. Pair these pancakes with fresh berries or a drizzle of honey for an extra special treat.

• Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup ricotta cheese
  • 3/4 cup milk
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • Butter or oil for greasing
• Instructions:
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, combine the ricotta cheese, milk, eggs, melted butter, lemon zest, and vanilla extract. Stir until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; it’s okay if the batter is slightly lumpy.
  4. Heat a non-stick griddle or large skillet over medium heat and grease lightly with butter or oil.
  5. Pour about 1/4 cup of batter for each pancake onto the griddle. Cook until small bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
  6. Serve the pancakes warm with your choice of toppings, such as fresh berries, maple syrup, or a dusting of powdered sugar.

Lemon Ricotta Pancakes are a light and flavorful option that will brighten up any Easter breakfast buffet. The ricotta adds a creamy richness, while the lemon zest gives each bite a fresh, citrusy kick. These pancakes are indulgent yet refreshing, making them the perfect dish to enjoy with the arrival of spring. They can easily be made in advance and reheated, so you can focus on other dishes during your holiday preparation. The versatility of toppings allows you to customize the pancakes to your liking, whether you prefer fresh fruit, syrup, or whipped cream.

Asparagus and Goat Cheese Tart

Asparagus and Goat Cheese Tart is an elegant and savory dish that makes a beautiful addition to your Easter breakfast buffet. With a buttery, flaky puff pastry base, this tart is topped with roasted asparagus and creamy goat cheese, creating a combination that’s both rich and fresh. The simplicity of the ingredients allows the flavors to shine, and the result is a sophisticated dish that’s perfect for spring celebrations. It’s also easy to make ahead and serve at room temperature, which makes it a stress-free choice for your buffet.

• Ingredients:
  • 1 sheet puff pastry, thawed
  • 1 bunch asparagus, trimmed and cut into 3-inch pieces
  • 2 tablespoons olive oil
  • 4 ounces goat cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh thyme leaves (optional)
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)
• Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Roll out the puff pastry sheet onto a parchment-lined baking sheet. Use a knife to score a border around the edges of the pastry, about 1 inch from the edge, being careful not to cut all the way through.
  3. Arrange the asparagus pieces evenly on top of the puff pastry. Drizzle with olive oil and season with salt and pepper.
  4. Crumble the goat cheese over the asparagus and sprinkle with Parmesan cheese and fresh thyme leaves.
  5. Brush the edges of the puff pastry with the beaten egg for a golden finish.
  6. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed, and the asparagus is tender.
  7. Let the tart cool slightly before slicing and serving.

Asparagus and Goat Cheese Tart is a delicious and visually stunning dish that will add sophistication to your Easter buffet. The flaky puff pastry provides the perfect base for the roasted asparagus, and the tangy goat cheese complements the earthy vegetables beautifully. This dish is perfect for spring celebrations, as it highlights the seasonal produce while offering a rich, savory flavor profile. It’s simple to prepare, can be made ahead of time, and will impress your guests with its elegant presentation. Whether served as a side or a main dish, it’s sure to be a favorite on your buffet table.

Cinnamon Roll Casserole

Cinnamon Roll Casserole is a decadent, crowd-pleasing dish that combines the beloved flavors of cinnamon rolls with the convenience of a casserole. The soft, cinnamon-infused bread is baked into a rich, gooey, and golden dish that’s perfect for any Easter breakfast buffet. Topped with a creamy glaze and served warm, it’s an indulgent treat that everyone will love. This dish can be made ahead of time and simply baked the morning of your Easter celebration, allowing for an easy, stress-free breakfast option.

• Ingredients:
  • 2 cans (8 ounces each) refrigerated cinnamon rolls with icing
  • 4 large eggs
  • 1 cup milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans or walnuts (optional)
• Instructions:
  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Cut the cinnamon rolls into quarters and spread them evenly in the prepared baking dish.
  3. In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt. Pour this mixture evenly over the cinnamon rolls, pressing the rolls down gently to ensure they soak up the liquid.
  4. Sprinkle the chopped nuts over the casserole, if using.
  5. Bake for 30-35 minutes, or until the casserole is golden and set in the center.
  6. Drizzle the icing from the cinnamon roll cans over the baked casserole before serving.

Cinnamon Roll Casserole is a deliciously indulgent dish that transforms the classic cinnamon roll into a shareable, baked casserole. It’s a warm, comforting option that will fill your house with the irresistible aroma of cinnamon and sugar, making it an instant hit at any Easter breakfast buffet. The dish is easy to prepare, and with minimal effort, you get a dessert-like breakfast that pairs perfectly with coffee or fresh juice. Whether enjoyed as a sweet treat or a hearty breakfast, this casserole will definitely impress your guests and leave everyone asking for the recipe.

Note: More recipes are coming soon!