50+ Easy and Elegant Easter Breakfast Egg Recipes for Every Taste

Easter is a time for family, friends, and, of course, delicious food! As you plan your Easter celebration, finding the perfect breakfast recipe can make all the difference.

While Easter brunch often centers around baked goods and sweet treats, eggs are the star of the morning table.

Whether you’re hosting a large gathering or preparing a cozy meal for your immediate family, eggs offer endless possibilities to create mouthwatering dishes.

From classic scrambled eggs to gourmet egg bakes, we’ve gathered over 50 Easter breakfast egg recipes to help you make your holiday meal both satisfying and memorable.

In this collection, you’ll find everything from simple, quick egg dishes to more elaborate recipes for the seasoned cook.

If you love eggs as much as we do, you’re in for a treat! These recipes are perfect for any taste and dietary preference, so get ready to whip up something delicious for your Easter morning feast.

50+ Easy and Elegant Easter Breakfast Egg Recipes for Every Taste

As you can see, eggs are the perfect canvas for creating a variety of Easter breakfast dishes that will delight your guests and set the tone for the rest of the day.

Whether you’re serving traditional scrambled eggs, savory egg casseroles, or fun egg-stuffed pastries, there’s no shortage of creative and flavorful ways to incorporate eggs into your Easter meal.

From comforting classics to bold, spicy combinations, these 50+ Easter breakfast egg recipes are sure to impress everyone at the table.

No matter how you choose to celebrate this season, the joy of sharing a delicious breakfast with loved ones is what makes Easter truly special.

So, take your pick from our egg-centric recipes, and enjoy a festive, flavorful start to your holiday!

Scrambled Eggs with Fresh Herbs & Goat Cheese

This fluffy and creamy scrambled egg dish combines fresh herbs like chives, parsley, and dill with tangy goat cheese. A delicious way to elevate your Easter brunch spread, these eggs are light, rich, and bursting with flavor. Ideal for serving with crispy toast or as part of a larger breakfast spread, they make for a delightful and quick dish to prepare for a festive occasion.

Ingredients:

• 8 large eggs
• 2 tbsp butter
• 1/4 cup whole milk or cream
• 1/4 cup crumbled goat cheese
• 2 tbsp fresh chives, finely chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. Crack the eggs into a large bowl and whisk with milk or cream until smooth and slightly frothy.
2. Season with salt and pepper.
3. Heat a non-stick skillet over medium-low heat and add butter. Once melted, pour in the egg mixture.
4. Stir gently with a wooden spoon or silicone spatula, scraping the bottom of the pan as the eggs begin to set.
5. After a few minutes, once the eggs are softly cooked, stir in the fresh herbs and goat cheese.
6. Continue to cook for another minute or two until the cheese has slightly melted and the eggs are soft but fully set.
7. Taste and adjust seasoning if needed. Serve warm with toast or alongside other Easter breakfast favorites.

Scrambled eggs are a breakfast staple, but this version with fresh herbs and goat cheese brings a sophisticated twist to a classic dish. The creamy richness of the eggs pairs perfectly with the tangy goat cheese, and the herbs add a refreshing, aromatic touch. This recipe is not only easy to make but also flexible enough to accommodate various dietary preferences, making it a great choice for your Easter breakfast table.

Baked Avocado Eggs with Bacon Crumbles

A perfect combination of creamy avocado, baked eggs, and crispy bacon, this dish offers a wholesome, delicious breakfast that’s as nutritious as it is beautiful. The richness of the avocado pairs wonderfully with the slight crispiness of the bacon, and the eggs baked right in the center provide the perfect texture. A fantastic choice for a low-carb, keto-friendly Easter breakfast.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• 1/4 cup cooked bacon, crumbled
• 1/4 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)
• Hot sauce, for drizzling (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Slice the avocados in half and remove the pit. Use a spoon to scoop out a little bit of the flesh to create a small well in each half.
3. Place the avocado halves on a baking sheet lined with parchment paper.
4. Crack one egg into each avocado half, being careful not to break the yolk.
5. Season with salt, pepper, and paprika.
6. Place the baking sheet in the oven and bake for 12-15 minutes, or until the egg whites are set and the yolks are still slightly runny.
7. Once out of the oven, sprinkle with crumbled bacon and fresh parsley. For a bit of spice, drizzle with hot sauce if desired.
8. Serve immediately, ideally with a side of fresh fruit or greens.

These baked avocado eggs are a healthy and indulgent treat for Easter morning. The creamy texture of the avocado acts as the perfect vessel for the rich egg, while the crispy bacon provides an irresistible crunch. This dish is visually stunning and simple to prepare, making it an excellent option for a crowd-pleasing Easter breakfast. Whether you’re following a low-carb or keto lifestyle, this dish is both satisfying and nutritious.

Easter Egg Casserole with Spinach and Cheese

This savory casserole is packed with eggs, spinach, and plenty of melted cheese, making it an ideal dish to feed a larger group for Easter breakfast. It can be made the night before and baked in the morning, saving time during the hustle and bustle of Easter Sunday. The combination of spinach and cheese adds richness and nutrients, while the eggs bind everything together in a fluffy, satisfying casserole.

Ingredients:

• 10 large eggs
• 2 cups fresh spinach, chopped
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk or cream
• 1 small onion, finely chopped
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1/2 cup cooked sausage or bacon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. In a skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the chopped spinach and cook until wilted, about 3 minutes. Set aside to cool slightly.
3. In a large bowl, whisk the eggs with the milk or cream. Add the cooked spinach mixture, garlic powder, salt, pepper, cheddar, and Parmesan cheese.
4. If using, stir in the crumbled cooked sausage or bacon.
5. Pour the egg mixture into the prepared baking dish and spread evenly.
6. Bake for 35-40 minutes, or until the eggs are fully set and the top is lightly golden.
7. Let cool for a few minutes before slicing and serving. Garnish with fresh herbs, if desired.

This Easter egg casserole is the ultimate make-ahead breakfast, packed with flavors that everyone will love. The spinach adds a touch of green and nutrients, while the melted cheese creates a rich, comforting texture. You can easily customize this recipe with your favorite add-ins like sausage, bacon, or even mushrooms. Whether you’re hosting a large Easter brunch or simply want a hassle-free breakfast, this casserole is a perfect choice.

Deviled Eggs with a Twist of Smoked Salmon

Deviled eggs are a timeless Easter favorite, and this version adds a luxurious twist with smoked salmon and a hint of lemon zest. The creamy, tangy filling pairs perfectly with the rich, smoky flavor of the salmon. These deviled eggs are not only delicious but also easy to prepare, making them a fantastic appetizer or side dish for your Easter breakfast or brunch.

Ingredients:

• 12 large eggs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 oz smoked salmon, finely chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste
• Paprika, for garnish
• Fresh parsley or chives, for garnish

Instructions:

1. Place the eggs in a pot and cover with water. Bring to a boil over high heat, then reduce the heat and simmer for 10-12 minutes. Remove from heat, cool, and peel the eggs.
2. Cut the eggs in half lengthwise and remove the yolks, placing them in a bowl. Set the egg whites aside.
3. Mash the yolks with a fork, then mix in the mayonnaise, Dijon mustard, lemon juice, smoked salmon, and fresh dill. Stir until smooth.
4. Season with salt and pepper to taste.
5. Spoon or pipe the mixture back into the hollowed egg whites.
6. Garnish with a sprinkle of paprika and a few sprigs of parsley or chives.
7. Chill in the refrigerator for at least 30 minutes before serving.

These deviled eggs with smoked salmon offer a delightful twist on a classic Easter dish. The addition of smoked salmon elevates the flavor profile, turning a simple appetizer into something special. With the creaminess of the yolks and mayo and the smoky richness of the salmon, these eggs are perfect for any Easter celebration. They’re easy to make ahead of time, saving you precious minutes on Easter morning.

Egg and Asparagus Breakfast Muffins

These savory egg and asparagus breakfast muffins are packed with fresh asparagus, cheese, and herbs, making them a perfect addition to your Easter breakfast. They’re easy to grab and go, offering a portable, individual serving of protein and veggies. These muffins are light, flavorful, and can be customized with your favorite add-ins like ham or cheese.

Ingredients:

• 8 large eggs
• 1 cup fresh asparagus, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 1/4 cup fresh chives, chopped
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil or butter for greasing the muffin tin

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or butter.
2. In a skillet, heat the olive oil over medium heat and sauté the chopped asparagus for 3-4 minutes until tender but still bright green. Set aside to cool.
3. In a large bowl, whisk the eggs and milk together until well combined. Add the garlic powder, salt, pepper, and fresh chives.
4. Stir in the sautéed asparagus and shredded cheddar cheese.
5. Pour the mixture evenly into the muffin tin cups, filling each about 3/4 of the way.
6. Bake for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean.
7. Let the muffins cool slightly before removing them from the tin. Serve warm.

Egg and asparagus breakfast muffins are a fresh, healthy, and tasty way to kick off your Easter day. With the tender asparagus, cheesy richness, and eggs that bake perfectly into muffin form, these savory treats are both satisfying and nutritious. Plus, they’re great for meal prep—make them ahead of time and serve them at your Easter brunch for an easy, crowd-pleasing option.

Classic Quiche Lorraine with Bacon and Swiss Cheese

A quintessential Easter breakfast dish, Quiche Lorraine combines creamy eggs with crispy bacon and nutty Swiss cheese. This savory tart is both rich and comforting, offering a satisfying balance of flavors that will please your guests. The buttery, flaky crust pairs perfectly with the silky egg filling, making this quiche an ideal centerpiece for your Easter brunch table.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 8 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 1/2 cups cooked bacon, crumbled
• 1 1/2 cups shredded Swiss cheese
• 1 small onion, finely chopped
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch tart or pie pan and bake for 10 minutes to set the crust.
2. In a skillet, sauté the chopped onion over medium heat until softened, about 5 minutes. Add the crumbled bacon and cook for another 2-3 minutes until crispy. Set aside to cool.
3. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until smooth and creamy.
4. Stir in the cooked bacon, onions, and shredded Swiss cheese.
5. Pour the mixture into the partially baked pie crust, spreading it evenly.
6. Bake for 35-40 minutes, or until the quiche is set in the center and lightly golden on top.
7. Let the quiche cool for 10 minutes before slicing. Garnish with fresh parsley if desired. Serve warm or at room temperature.

Quiche Lorraine is a timeless, elegant dish that’s perfect for Easter morning. With its rich filling of eggs, bacon, and Swiss cheese nestled in a buttery, flaky crust, it’s sure to impress your family and guests. This classic recipe can easily be made ahead of time, and it’s just as delicious served warm as it is at room temperature. Whether it’s for a small family breakfast or a larger gathering, this quiche is an Easter brunch essential.

Spinach and Mushroom Frittata

This spinach and mushroom frittata is an easy yet elegant dish perfect for Easter brunch. It’s packed with fresh spinach, earthy mushrooms, and a blend of cheeses, all baked together in a fluffy egg base. The frittata is not only a beautiful centerpiece but also a wholesome and satisfying meal. You can serve it warm or at room temperature, making it ideal for a laid-back Easter morning gathering.

Ingredients:

• 8 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup milk
• 1 small onion, diced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh herbs (optional), such as basil or thyme

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large ovenproof skillet, heat the olive oil over medium heat. Add the onions and mushrooms and cook for 5-7 minutes, until the mushrooms release their moisture and become tender.
3. Add the spinach and cook for another 2-3 minutes until wilted.
4. In a bowl, whisk together the eggs, milk, Parmesan, mozzarella, salt, and pepper.
5. Pour the egg mixture into the skillet over the vegetables, stirring slightly to distribute the veggies evenly.
6. Cook on the stovetop for 3-4 minutes until the edges start to set.
7. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is fully set and golden on top.
8. Let cool slightly before slicing. Garnish with fresh herbs if desired.

This spinach and mushroom frittata is a light, flavorful dish that makes a fantastic addition to your Easter breakfast. The combination of fresh vegetables and melted cheese creates a satisfying texture, while the eggs provide the perfect base for a hearty yet healthy meal. This dish is versatile enough to be enjoyed warm or at room temperature, and can be easily customized with other ingredients like bell peppers or goat cheese.

Cheddar and Ham Egg Cups

These Cheddar and Ham Egg Cups are an ideal grab-and-go option for Easter morning. With layers of savory ham, sharp cheddar cheese, and a baked egg, these individual cups are both delicious and easy to prepare. Perfect for a crowd or as a portable option for those on the move, these egg cups offer a satisfying balance of protein and flavor in each bite.

Ingredients:

• 8 large eggs
• 1 cup cooked ham, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)
• Non-stick spray or olive oil for greasing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 12-cup muffin tin with non-stick spray or olive oil.
3. In a bowl, whisk the eggs with milk, salt, and pepper until well combined.
4. Divide the diced ham evenly between the muffin cups, followed by a generous sprinkle of shredded cheddar cheese.
5. Pour the egg mixture over the ham and cheese in each muffin cup, filling each about three-quarters of the way.
6. Bake for 15-18 minutes, or until the eggs are fully set and slightly golden on top.
7. Let the egg cups cool for a minute before removing them from the muffin tin. Garnish with fresh parsley if desired.

These Cheddar and Ham Egg Cups are perfect for a hassle-free Easter breakfast. They’re easy to prepare and serve, making them ideal for busy mornings or gatherings where you want a quick, satisfying meal. The combination of eggs, savory ham, and melted cheddar cheese makes each cup rich in flavor, while the muffin tin method ensures perfectly portioned servings. These egg cups are a great way to enjoy a traditional breakfast with a fun and convenient twist.

Mediterranean Shakshuka

Shakshuka, a popular Middle Eastern dish, features poached eggs in a spicy, flavorful tomato sauce with onions, peppers, and aromatic spices. This Mediterranean-inspired breakfast is not only visually stunning but also packed with vibrant flavors. Perfect for a leisurely Easter brunch, Shakshuka offers a warm, comforting meal that can be served with crusty bread or pita for scooping.

Ingredients:

• 8 large eggs
• 2 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp chili flakes (optional for heat)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Feta cheese, crumbled (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for 5 minutes until softened.
2. Add the minced garlic, cumin, paprika, and chili flakes (if using) to the skillet and cook for another 1-2 minutes until fragrant.
3. Stir in the diced tomatoes and tomato paste, and simmer for 10-12 minutes until the sauce thickens and becomes flavorful.
4. Season the sauce with salt and pepper to taste.
5. Use a spoon to create small wells in the sauce, then carefully crack the eggs into each well.
6. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
7. Remove from heat and garnish with fresh parsley and crumbled feta cheese, if desired.
8. Serve warm with crusty bread or pita for dipping.

Mediterranean Shakshuka is a vibrant, flavorful dish that’s perfect for a memorable Easter brunch. The combination of rich, spiced tomato sauce with poached eggs creates a comforting and filling meal, while the addition of fresh herbs and feta cheese brings a delightful tang. This dish is perfect for sharing with family and friends, and its bold flavors make it an unforgettable part of any Easter spread. Pair it with some warm bread for the ultimate experience in flavor and texture.

Egg and Cheese Breakfast Casserole

This hearty egg and cheese breakfast casserole is perfect for feeding a crowd during your Easter brunch. Packed with eggs, cheese, and a mix of vegetables, this casserole is a savory, comforting dish that’s as easy to make as it is delicious. You can prepare it the night before and bake it on Easter morning, allowing you to focus on other aspects of your celebration.

Ingredients:

• 12 large eggs
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup milk
• 1 small onion, diced
• 1 bell pepper, diced
• 1 cup cooked sausage or bacon, crumbled
• 1 cup frozen hashbrowns, thawed
• Salt and pepper, to taste
• Fresh herbs (optional), for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large skillet, sauté the onion and bell pepper over medium heat until softened, about 5 minutes. Add the crumbled sausage or bacon and cook for another 2-3 minutes.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the shredded cheddar cheese and thawed hashbrowns.
4. Add the cooked vegetables and meat to the egg mixture and stir to combine.
5. Pour the egg mixture into the prepared baking dish, spreading it evenly.
6. Bake for 35-40 minutes, or until the eggs are set and the top is golden brown.
7. Let cool for 5 minutes before slicing. Garnish with fresh herbs if desired and serve warm.

This Egg and Cheese Breakfast Casserole is the ultimate make-ahead dish for Easter brunch. It’s easy to customize with your favorite vegetables or meats, and the layers of cheese and eggs create a rich, satisfying meal. Whether you’re hosting a large crowd or serving a small family, this casserole is sure to be a hit. It’s also a great way to use up leftovers from the day before, making it a practical and tasty option for your Easter breakfast.

Baked Avocado Eggs

Baked avocado eggs are a fun and nutritious way to enjoy eggs for breakfast. The creamy avocado serves as a natural “bowl” for the eggs, making them both delicious and visually striking. This recipe is perfect for Easter, offering a simple, healthy breakfast option that pairs well with fresh herbs and spices for extra flavor.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• Salt and pepper, to taste
• 1 tbsp fresh chives, chopped (optional)
• Red pepper flakes, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pits. Scoop out a little bit of the flesh to create a larger cavity for the egg.
3. Place the avocado halves in a baking dish, making sure they fit securely.
4. Crack one egg into each avocado half, being careful not to break the yolk.
5. Season with salt and pepper, then bake for 12-15 minutes, or until the egg whites are set but the yolks are still runny.
6. Garnish with fresh chives and red pepper flakes if desired. Serve immediately.

Baked avocado eggs are a delightful Easter breakfast that combines the creamy texture of avocado with the richness of baked eggs. This dish is not only visually appealing but also packed with healthy fats and protein. It’s perfect for those looking for a light yet satisfying breakfast that’s quick to prepare. The combination of creamy avocado and perfectly cooked eggs makes this a standout dish for any Easter morning celebration.

Ham and Egg Breakfast Skillet

This ham and egg breakfast skillet is a one-pan wonder, making it the perfect option for a stress-free Easter breakfast. It’s loaded with savory ham, crispy potatoes, and sunny-side-up eggs, all cooked together in one skillet. This dish is quick to prepare, packed with flavor, and ideal for feeding a crowd without too much hassle.

Ingredients:

• 4 large eggs
• 2 cups cooked ham, diced
• 1 1/2 cups baby potatoes, cubed
• 1 tbsp olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until golden brown and crispy.
2. Add the diced onion and bell pepper to the skillet and cook for another 3-4 minutes until softened.
3. Stir in the diced ham and paprika, and cook for an additional 2-3 minutes to heat the ham through.
4. Create 4 small wells in the skillet mixture and crack an egg into each well. Season with salt and pepper.
5. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking (longer for firmer yolks).
6. Garnish with fresh parsley before serving. Serve warm.

The Ham and Egg Breakfast Skillet is a hearty and satisfying meal that’s perfect for Easter morning. The crispy potatoes, savory ham, and eggs come together in a one-pan dish that’s easy to prepare and clean up. This skillet meal is versatile—feel free to add other vegetables or cheese to customize it to your taste. It’s a great way to make sure everyone gets a filling, flavorful breakfast without spending too much time in the kitchen.

Sweet Potato and Egg Hash

Sweet Potato and Egg Hash is a colorful and nutritious dish that brings together the natural sweetness of roasted sweet potatoes, sautéed vegetables, and perfectly cooked eggs. This hearty breakfast is packed with flavor and protein, making it an ideal choice for Easter morning. The combination of textures—crispy potatoes and tender eggs—creates a satisfying meal that can easily feed a crowd.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 large eggs
• 1 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Spread the cubed sweet potatoes on a baking sheet and toss with olive oil, salt, pepper, and paprika. Roast for 20-25 minutes, or until tender and slightly crispy on the edges.
3. While the potatoes roast, heat a large skillet over medium heat. Add the diced onion and bell pepper and sauté for 5-7 minutes until softened.
4. Once the sweet potatoes are roasted, add them to the skillet with the vegetables. Stir gently to combine and cook for another 5 minutes, allowing the flavors to meld together.
5. Create 4 wells in the mixture and crack an egg into each well. Cover the skillet and cook for 4-6 minutes, or until the eggs are cooked to your liking.
6. Garnish with fresh cilantro and serve warm.

Sweet Potato and Egg Hash is a vibrant, nutritious, and satisfying breakfast that’s perfect for Easter. The sweetness of the roasted sweet potatoes complements the savory sautéed vegetables and eggs, creating a dish that’s both filling and full of flavor. This recipe is versatile—add other vegetables or spices to suit your taste. It’s a great way to start your Easter day with a healthy and delicious meal that will keep you energized.

Smoked Salmon and Scrambled Eggs

Smoked Salmon and Scrambled Eggs are a luxurious yet simple dish that’s perfect for an Easter brunch. The creamy scrambled eggs paired with the rich, smoky flavor of salmon create a decadent breakfast that feels special without requiring too much effort. Serve with toasted bagels or croissants for a complete meal.

Ingredients:

• 4 large eggs
• 2 tbsp unsalted butter
• 4 oz smoked salmon, sliced
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste
• 2 bagels or croissants, toasted (optional)

Instructions:

1. In a bowl, whisk together the eggs, a pinch of salt, and pepper.
2. Heat the butter in a skillet over medium-low heat. Once melted, pour in the eggs and cook gently, stirring occasionally, until the eggs are softly scrambled (about 4-5 minutes).
3. Once the eggs are cooked, remove them from the heat and fold in the smoked salmon and fresh dill.
4. Serve the scrambled eggs on toasted bagels or croissants, garnished with extra dill if desired.

Smoked Salmon and Scrambled Eggs is an elegant and indulgent breakfast perfect for Easter. The delicate texture of the scrambled eggs pairs wonderfully with the smoky, rich flavor of the salmon, creating a dish that feels both refined and comforting. This recipe is quick and easy, making it ideal for a low-effort yet luxurious Easter brunch. Pair it with your favorite bread or a light salad for a complete meal that will impress your guests.

Spicy Chorizo and Egg Burritos

Spicy Chorizo and Egg Burritos are a bold and flavorful way to start Easter morning. The rich, spicy chorizo sausage complements the creamy scrambled eggs, all wrapped in a soft flour tortilla. These burritos are not only delicious but also portable, making them perfect for a more casual Easter breakfast or brunch.

Ingredients:

• 4 large eggs
• 2 chorizo sausages, casing removed
• 1 tbsp olive oil
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or your choice)
• 4 large flour tortillas
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Hot sauce (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
2. In a separate bowl, whisk together the eggs, salt, and pepper.
3. Pour the eggs into the skillet with the cooked chorizo and scramble together until the eggs are just set, about 3-4 minutes.
4. Remove the skillet from the heat and stir in the shredded cheese until melted.
5. Warm the tortillas in a dry skillet or microwave.
6. Divide the chorizo and egg mixture evenly between the tortillas, folding them into burritos.
7. Garnish with fresh cilantro and serve with hot sauce, if desired.

Spicy Chorizo and Egg Burritos are the perfect breakfast option for those who enjoy a little heat in their morning meal. The savory chorizo pairs perfectly with creamy scrambled eggs and melted cheese, all wrapped up in a soft tortilla. These burritos are filling, flavorful, and easy to eat, making them a great choice for a casual Easter breakfast or brunch. Customize them with your favorite toppings like avocado or salsa for an added boost of flavor.

Note: More recipes are coming soon!