50+ Savory Easter Breakfast Potato Recipes to Impress Your Guests

Easter morning is a time for gathering loved ones, celebrating spring, and, of course, indulging in a festive breakfast spread.

If there’s one ingredient that consistently steals the show, it’s the humble potato.

Versatile, hearty, and delicious, potatoes can transform into an array of dishes, perfect for starting the day off right.

Whether you’re craving crispy hash browns, creamy casseroles, or elegant potato-studded quiches, there’s something for everyone in this ultimate collection of 50+ Easter breakfast potato recipes.

From classic comfort foods to creative twists on traditional dishes, this compilation will inspire you to craft a memorable Easter breakfast that satisfies every palate.

Let the potatoes shine as the star of your Easter table, bringing warmth and deliciousness to the holiday festivities.

50+ Savory Easter Breakfast Potato Recipes to Impress Your Guests

Potatoes are a versatile, comforting, and crowd-pleasing addition to any breakfast table, making them a perfect choice for Easter morning.

With this collection of 50+ Easter breakfast potato recipes, you’ll have plenty of ideas to suit your family’s tastes and dietary needs.

From savory casseroles to crispy bites and everything in between, these recipes promise to elevate your holiday breakfast into something truly special.

Whether you’re hosting a large gathering or enjoying a quiet morning with loved ones, these potato dishes will bring joy and flavor to your celebration.

So, gather your ingredients, get creative in the kitchen, and make this Easter morning one to remember with a breakfast spread as delightful as springtime itself.

Crispy Easter Breakfast Potato Waffles

Potato waffles are a delightful twist on classic hash browns, bringing a crispy exterior and soft, flavorful interior to your Easter breakfast table. Perfectly seasoned and versatile, these waffles pair beautifully with eggs, bacon, or fresh spring vegetables. Whether hosting a family brunch or enjoying a quiet morning, these waffles are a show-stopping addition to the menu.

Ingredients

• 4 medium russet potatoes, peeled and grated
• 1 small onion, grated
• 2 large eggs
• 3 tablespoons all-purpose flour (or gluten-free flour for a GF option)
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons melted butter or olive oil for greasing the waffle iron

Instructions

1. Preheat your waffle iron to medium-high heat.
2. Use a cheesecloth or clean kitchen towel to squeeze excess moisture from the grated potatoes and onion.
3. In a large bowl, mix the potatoes, onion, eggs, flour, garlic powder, smoked paprika, salt, and pepper until well combined.
4. Grease the waffle iron with melted butter or olive oil.
5. Scoop a portion of the potato mixture onto the waffle iron, spreading it evenly. Close the lid and cook for 5–7 minutes or until golden brown and crispy.
6. Remove the waffle and repeat with the remaining mixture.
7. Serve warm with toppings such as sour cream, chives, or a sunny-side-up egg.

These crispy potato waffles elevate traditional hash browns to a sophisticated brunch dish. Their versatility and easy preparation make them a must-have on your Easter breakfast menu. Top with your favorite accompaniments, and watch them disappear in minutes!

Cheesy Potato and Ham Breakfast Casserole

Bring comfort and flavor to your Easter celebration with this cheesy potato and ham casserole. Layered with creamy potatoes, smoky ham, and gooey cheese, this dish can be prepped ahead of time, making it an ideal choice for a stress-free holiday morning. It’s hearty enough to satisfy your guests while offering a nostalgic nod to family breakfasts of the past.

Ingredients

• 6 medium Yukon Gold potatoes, thinly sliced
• 1½ cups cooked ham, diced
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 3 large eggs
• 1 cup milk
• 1 teaspoon dried thyme
• ½ teaspoon ground mustard
• Salt and pepper to taste
• 2 tablespoons butter, melted

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Layer half of the potato slices in the dish, followed by half of the ham and cheddar cheese. Repeat the layers.
3. In a mixing bowl, whisk together eggs, milk, thyme, ground mustard, salt, and pepper. Pour evenly over the layers in the dish.
4. Sprinkle the Parmesan cheese on top and drizzle with melted butter.
5. Cover with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes or until the top is golden and bubbly.
6. Let it rest for 10 minutes before serving.

This cheesy potato and ham breakfast casserole is the ultimate comfort food for Easter morning. Its creamy, cheesy layers and savory flavors make it a crowd-pleaser that’s sure to become a family favorite. Pair it with a fresh fruit salad for a balanced brunch.

Spring Herb Potato Frittata

This spring herb potato frittata is a light yet satisfying dish bursting with fresh flavors and colors. Combining tender potatoes, vibrant greens, and fragrant herbs, this frittata celebrates the freshness of the Easter season. It’s perfect for a wholesome breakfast or brunch, offering a beautiful centerpiece for your table.

Ingredients

• 2 medium red potatoes, diced
• 1 cup baby spinach, chopped
• ½ cup cherry tomatoes, halved
• 6 large eggs
• ¼ cup milk
• ¼ cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add diced potatoes and sauté for 8–10 minutes, stirring occasionally, until tender and golden.
3. Add the spinach and cherry tomatoes to the skillet, cooking for 2–3 minutes until the spinach wilts.
4. In a bowl, whisk together eggs, milk, feta cheese, parsley, dill, salt, and pepper. Pour the mixture evenly over the vegetables in the skillet.
5. Reduce the heat to low and cook for 5 minutes, allowing the edges to set.
6. Transfer the skillet to the oven and bake for 12–15 minutes, or until the frittata is fully set and slightly golden on top.
7. Let it cool for a few minutes before slicing and serving.

This spring herb potato frittata is a fresh and elegant dish that’s perfect for Easter. Its combination of earthy potatoes, vibrant vegetables, and aromatic herbs captures the essence of the season. Serve it with crusty bread or a light green salad for a complete meal that will impress your guests.

Easter Hash Brown Egg Nests

Easter hash brown egg nests are a creative and delightful way to serve a wholesome breakfast. These adorable nests are made from crispy hash browns and hold baked eggs in their centers. Perfect for both kids and adults, these single-serving nests are a charming addition to your Easter breakfast table. They are easy to customize with your favorite toppings, making them versatile and crowd-pleasing.

Ingredients

• 4 cups frozen shredded hash browns, thawed
• ½ cup shredded cheddar cheese
• 2 tablespoons olive oil or melted butter
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• Salt and pepper to taste
• 6 large eggs
• Optional toppings: diced ham, chopped chives, or crumbled bacon

Instructions

1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin.
2. In a large bowl, mix the hash browns, cheddar cheese, olive oil, garlic powder, paprika, salt, and pepper.
3. Divide the mixture evenly among the muffin cups, pressing it firmly to create nest shapes with a well in the center.
4. Bake for 20 minutes, or until the edges are golden and crispy.
5. Remove from the oven and crack one egg into each nest. Add optional toppings if desired.
6. Return to the oven and bake for an additional 10–12 minutes, or until the eggs are cooked to your liking.
7. Let cool slightly before removing the nests from the tin.

These hash brown egg nests are as tasty as they are adorable, making them a standout dish for Easter breakfast. Their crispy texture and customizable fillings will have everyone coming back for seconds. Pair with fresh fruit or a light salad for a balanced meal.

Potato Pancakes with Smoked Salmon and Dill Cream

Elevate your Easter breakfast with these elegant potato pancakes topped with smoked salmon and dill cream. This dish combines crispy, golden pancakes with the luxurious flavor of salmon and a zesty dill cream sauce. It’s perfect for a sophisticated brunch that balances indulgence and freshness.

Ingredients

• 4 medium russet potatoes, peeled and grated
• 1 small onion, grated
• 2 large eggs, beaten
• 3 tablespoons all-purpose flour
• Salt and pepper to taste
• ¼ cup vegetable oil for frying
• 6 slices smoked salmon
• ½ cup sour cream
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon juice

Instructions

1. Squeeze excess moisture from the grated potatoes and onion using a kitchen towel.
2. In a bowl, mix the potatoes, onion, eggs, flour, salt, and pepper until well combined.
3. Heat oil in a large skillet over medium-high heat. Drop spoonfuls of the potato mixture into the skillet and flatten into pancakes.
4. Cook each side for 3–4 minutes, or until golden and crispy. Drain on paper towels.
5. In a small bowl, combine sour cream, dill, and lemon juice.
6. Top each pancake with a slice of smoked salmon and a dollop of dill cream.

These potato pancakes with smoked salmon are a luxurious addition to your Easter table. The combination of crispy potatoes, smoky salmon, and creamy dill sauce creates a sophisticated flavor profile that will impress your guests. Serve with a side of capers or fresh greens for added flair.

Loaded Potato Breakfast Skillet

This loaded potato breakfast skillet is a hearty, one-pan dish brimming with flavor and texture. With crispy potatoes, scrambled eggs, melty cheese, and savory toppings like bacon and green onions, it’s a satisfying meal perfect for Easter morning. Easy to make and endlessly customizable, this skillet is sure to become a brunch favorite.

Ingredients

• 4 medium Yukon Gold potatoes, diced
• 4 strips of bacon, chopped
• ½ cup diced bell peppers
• ½ cup diced onion
• 4 large eggs, scrambled
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons chopped green onions

Instructions

1. Heat a large skillet over medium heat and cook the chopped bacon until crispy. Remove and set aside, leaving the grease in the skillet.
2. Add olive oil to the skillet, then sauté the potatoes for 8–10 minutes until golden and tender. Season with salt and pepper.
3. Add the bell peppers and onion, cooking for an additional 5 minutes.
4. Push the vegetables to one side of the skillet and scramble the eggs on the other side.
5. Mix the eggs with the vegetables, then sprinkle with cheese and cover for 2 minutes to melt.
6. Top with the cooked bacon and green onions before serving.

This loaded potato breakfast skillet is the ultimate comfort food for Easter morning. Its bold flavors and satisfying ingredients make it a crowd-pleaser that can be prepared in under 30 minutes. Serve with toast or fresh fruit to round out your holiday meal.

Scalloped Potatoes and Eggs Bake

This scalloped potatoes and eggs bake combines layers of creamy potatoes, fluffy eggs, and gooey cheese for a rich and satisfying Easter breakfast. It’s the perfect dish to share with family, offering comfort and indulgence with every bite. Ideal for feeding a crowd, this casserole-style recipe can be prepared ahead of time, so you can enjoy a relaxing holiday morning.

Ingredients

• 5 medium Yukon Gold potatoes, thinly sliced
• 6 large eggs
• 2 cups heavy cream
• 1½ cups shredded Gruyère cheese
• 1 teaspoon garlic powder
• ½ teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons chopped fresh chives for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Arrange half of the potato slices in the dish, overlapping slightly. Sprinkle with half the cheese and season with garlic powder, nutmeg, salt, and pepper.
3. Repeat the layering with the remaining potatoes and cheese.
4. In a mixing bowl, whisk together the heavy cream and eggs. Pour the mixture evenly over the potatoes.
5. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and bubbly.
6. Let the bake cool for 10 minutes before garnishing with chives and serving.

This scalloped potatoes and eggs bake is a decadent, hearty addition to your Easter table. Its creamy texture and rich flavors will delight your family and friends, making it a centerpiece-worthy dish for your celebration. Serve it with a crisp salad or fresh fruit for a balanced meal.

Sweet Potato and Sausage Hash

Sweet potato and sausage hash is a vibrant, flavorful dish that brings a touch of sweetness and spice to your Easter breakfast. The caramelized sweet potatoes pair beautifully with savory sausage and colorful veggies, creating a well-rounded meal. This one-pan recipe is quick to prepare and customizable with your favorite ingredients, making it a hassle-free option for a busy holiday morning.

Ingredients

• 2 large sweet potatoes, peeled and diced
• ½ pound breakfast sausage (or plant-based alternative)
• 1 small red bell pepper, diced
• 1 small yellow onion, diced
• 2 cups baby spinach
• 2 tablespoons olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper to taste
• Optional: 2–4 eggs, fried or poached

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook until browned and crumbled. Remove and set aside.
2. Add the remaining olive oil to the skillet, then sauté the sweet potatoes for 8–10 minutes, stirring occasionally, until tender and golden.
3. Stir in the bell pepper, onion, smoked paprika, cumin, salt, and pepper. Cook for 5 minutes until the vegetables are softened.
4. Add the spinach and cooked sausage, cooking for an additional 2–3 minutes until the spinach wilts.
5. Top with fried or poached eggs, if desired, and serve hot.

This sweet potato and sausage hash is a colorful, nutrient-packed dish that’s perfect for Easter morning. Its combination of sweet, savory, and smoky flavors will satisfy every palate. Pair it with a fresh juice or coffee for a delightful holiday breakfast.

Potato and Leek Breakfast Galette

This potato and leek breakfast galette is a stunning and rustic dish that’s perfect for Easter brunch. Encased in a buttery pastry, the galette features layers of thinly sliced potatoes, tender leeks, and creamy cheese. It’s a beautiful centerpiece that combines elegance and heartiness, ideal for impressing your guests.

Ingredients

• 1 pre-made pie crust or homemade galette dough
• 3 medium Yukon Gold potatoes, thinly sliced
• 1 large leek, cleaned and thinly sliced
• ¾ cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the pie crust onto the baking sheet. Spread the ricotta cheese evenly in the center, leaving a 2-inch border.
3. Arrange the potato slices in overlapping layers over the ricotta. Top with leeks, Parmesan cheese, thyme, salt, and pepper.
4. Fold the edges of the crust over the filling, pleating as you go. Brush the crust with beaten egg.
5. Bake for 40–45 minutes, or until the crust is golden and the potatoes are tender.
6. Let the galette cool slightly before slicing and serving.

This potato and leek breakfast galette is a visually striking and delicious dish that’s sure to impress your Easter guests. The buttery crust and creamy, savory filling make it an irresistible choice for a special holiday breakfast. Serve it with a side of fresh greens or a light soup to round out the meal.

Cheesy Potato and Ham Breakfast Casserole

The cheesy potato and ham breakfast casserole is a hearty dish perfect for feeding a crowd on Easter morning. This comforting casserole combines layers of tender potatoes, savory ham, and creamy cheese in a deliciously rich sauce. It’s easy to prepare and can even be assembled the night before, making your Easter morning stress-free and enjoyable.

Ingredients

• 6 medium russet potatoes, thinly sliced
• 2 cups diced cooked ham
• 1½ cups shredded cheddar cheese
• 1½ cups shredded mozzarella cheese
• 1½ cups milk
• 1 cup heavy cream
• 3 large eggs
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons chopped parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Layer half the potatoes in the baking dish, followed by half the ham, cheddar cheese, and mozzarella cheese. Repeat the layers.
3. In a bowl, whisk together milk, cream, eggs, garlic powder, onion powder, salt, and pepper. Pour the mixture evenly over the layers.
4. Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
5. Let the casserole cool slightly before garnishing with parsley and serving.

This cheesy potato and ham breakfast casserole is a comforting and satisfying centerpiece for your Easter breakfast. Its rich, savory flavors and creamy texture make it a guaranteed hit with family and friends. Pair it with fresh fruit or a light salad for a balanced meal.

Potato and Spinach Frittata

A potato and spinach frittata is a light yet filling dish, perfect for an elegant Easter breakfast. This Italian-inspired recipe features tender potatoes, fresh spinach, and a blend of cheeses baked into fluffy, golden eggs. Quick and versatile, this frittata is an excellent way to incorporate seasonal vegetables into your holiday spread.

Ingredients

• 4 medium Yukon Gold potatoes, peeled and diced
• 2 cups fresh spinach
• 6 large eggs
• ½ cup milk
• ½ cup shredded Parmesan cheese
• ½ cup shredded Swiss cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C). Heat olive oil in a large oven-safe skillet over medium heat.
2. Add the potatoes and cook for 8–10 minutes, stirring occasionally, until tender. Season with garlic powder, salt, and pepper.
3. Stir in the spinach and cook until wilted, about 2 minutes.
4. In a mixing bowl, whisk together the eggs, milk, Parmesan cheese, and Swiss cheese. Pour the mixture over the potatoes and spinach.
5. Cook on the stovetop for 2–3 minutes, then transfer the skillet to the oven. Bake for 15–20 minutes, or until the frittata is set and lightly golden.
6. Let cool slightly before slicing into wedges and serving.

This potato and spinach frittata is a nutritious and delicious addition to your Easter table. Its combination of fresh greens, tender potatoes, and cheesy goodness will leave your guests satisfied and impressed. Serve it with crusty bread or a side of roasted vegetables for a complete meal.

Bacon-Wrapped Potato Breakfast Cups

Bacon-wrapped potato breakfast cups are a fun and flavorful way to serve individual portions for Easter breakfast. These crispy cups are made from bacon strips wrapped around a mixture of potatoes, cheese, and eggs, baked to perfection. They’re an eye-catching dish that’s as tasty as it is convenient for guests to enjoy.

Ingredients

• 6 strips of bacon
• 2 cups shredded hash browns
• 1 cup shredded cheddar cheese
• 6 large eggs
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons chopped green onions for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 6-cup muffin tin.
2. Partially cook the bacon in a skillet for 3–4 minutes until it begins to crisp but is still pliable.
3. Line each muffin cup with a strip of bacon to form a ring. Fill the cups with shredded hash browns, pressing gently to create a base.
4. Sprinkle hash browns with garlic powder, smoked paprika, salt, and pepper. Add a layer of cheddar cheese.
5. Crack an egg into each cup. Bake for 15–18 minutes, or until the eggs are cooked to your liking.
6. Let cool slightly, then carefully remove the cups from the tin. Garnish with chopped green onions.

These bacon-wrapped potato breakfast cups are a delightful and savory addition to your Easter breakfast menu. Their crispy, cheesy, and egg-filled centers make them a standout dish that guests of all ages will enjoy. Serve them alongside fresh fruit or a light salad for a festive and complete meal.

Loaded Potato Breakfast Skillet

The loaded potato breakfast skillet is a hearty, one-pan dish that brings together crispy potatoes, savory bacon, melted cheese, and sunny-side-up eggs. Perfect for Easter breakfast, this comforting skillet is easy to make and packed with flavor. It’s a great way to serve a warm, filling meal that everyone at the table will love.

Ingredients

• 4 medium russet potatoes, diced
• 6 slices of bacon, chopped
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 small red bell pepper, diced
• 1 small onion, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons chopped parsley for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10–12 minutes until golden and crispy, stirring occasionally.
2. Push the potatoes to one side of the skillet and add the chopped bacon. Cook until crispy, then remove the excess grease.
3. Stir in the diced bell pepper, onion, smoked paprika, salt, and pepper. Cook for 3–4 minutes until the vegetables are tender.
4. Sprinkle the shredded cheese over the skillet. Make small wells in the potato mixture and crack an egg into each well. Cover and cook for 5–7 minutes, or until the eggs are cooked to your liking.
5. Garnish with chopped parsley and serve directly from the skillet.

This loaded potato breakfast skillet is a crowd-pleasing dish that combines crispy textures and bold flavors, making it a perfect centerpiece for Easter breakfast. Its versatility allows you to customize the toppings, ensuring everyone at the table gets a serving they’ll enjoy.

Herb-Roasted Potato and Egg Bake

This herb-roasted potato and egg bake is a fresh, flavorful dish that highlights the natural taste of golden potatoes and aromatic herbs. The dish is topped with perfectly baked eggs for a rustic and elegant breakfast option. Its simplicity and vibrant flavors make it an excellent choice for an Easter morning feast.

Ingredients

• 5 medium Yukon Gold potatoes, diced
• 4 large eggs
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Spread the diced potatoes on a baking sheet and drizzle with olive oil.
2. Sprinkle rosemary, thyme, garlic powder, salt, and pepper over the potatoes. Toss to coat evenly.
3. Roast the potatoes in the oven for 20 minutes, flipping halfway through, until golden and tender.
4. Transfer the potatoes to a greased 9×9-inch baking dish. Make four small wells in the potatoes and crack an egg into each well.
5. Sprinkle Parmesan cheese over the top. Bake for an additional 10–12 minutes, or until the eggs are cooked to your liking.
6. Garnish with chopped parsley and serve immediately.

This herb-roasted potato and egg bake is a delightful, earthy dish that’s perfect for Easter breakfast. Its blend of herbs and cheese elevates the dish, making it as beautiful as it is delicious. Serve it with crusty bread or a light salad for a complete meal.

Crispy Potato Pancakes with Smoked Salmon

Crispy potato pancakes topped with smoked salmon and a dollop of creamy dill sauce bring a gourmet touch to your Easter breakfast. These golden pancakes are light yet satisfying, offering a harmonious balance of textures and flavors. This elegant dish is ideal for celebrating with family and friends in style.

Ingredients

• 4 medium russet potatoes, peeled and grated
• 1 small onion, grated
• 2 large eggs, beaten
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• ½ cup sour cream
• 1 tablespoon chopped fresh dill
• 8 slices of smoked salmon
• 2 tablespoons olive oil for frying

Instructions

1. Use a clean kitchen towel to squeeze out excess moisture from the grated potatoes and onion.
2. In a large bowl, combine the potatoes, onion, eggs, flour, salt, and pepper. Mix well.
3. Heat olive oil in a skillet over medium heat. Scoop ¼-cup portions of the potato mixture and flatten them into pancakes in the skillet. Cook for 3–4 minutes per side, or until golden and crispy.
4. In a small bowl, mix sour cream and dill to create the sauce.
5. Serve the potato pancakes topped with smoked salmon and a dollop of dill sauce.

These crispy potato pancakes with smoked salmon are a sophisticated and flavorful addition to your Easter breakfast table. Their crunchy texture, smoky richness, and creamy topping create an unforgettable dish that’s sure to impress your guests. Serve them with fresh fruit or sparkling beverages for an indulgent holiday meal.

Note: More recipes are coming soon!