30+ Delicious Easter Egg Brunch Recipes to Brighten Your Holiday

Easter brunch is one of the most anticipated meals of the year, and what better way to celebrate the holiday than with a variety of festive, flavorful dishes? One of the most iconic ingredients of Easter is, of course, the Easter egg.

These little gems can be used in a variety of creative ways to enhance your brunch spread, whether they’re used as a main ingredient, a decorative touch, or even as part of the dish’s flavor profile.

From hearty egg casseroles to light and fresh salads, there’s no shortage of ideas to incorporate eggs into your Easter brunch.

In this article, we’ve compiled 30+ Easter egg brunch recipes that will help you create a vibrant, delicious, and memorable meal for your family and guests.

These recipes showcase the versatility of eggs and offer something for every palate, whether you’re craving savory, sweet, or a bit of both.

So, get ready to break out your Easter egg decorations and get cooking with these mouthwatering ideas!

30+ Delicious Easter Egg Brunch Recipes to Brighten Your Holiday

With these 30+ Easter egg brunch recipes, you’re sure to find something that will make your Easter celebration even more special.

From classic quiches and savory tarts to indulgent casseroles and refreshing egg salads, the possibilities are endless when it comes to making eggs the star of your brunch table.

Not only are these recipes full of flavor, but they also provide an opportunity to get creative and customize the dishes to your liking.

Whether you’re hosting a large gathering or enjoying a quiet brunch with loved ones, these recipes will ensure that your Easter feast is both delicious and memorable.

So, why not start planning your Easter brunch now? With these tasty egg-inspired dishes, you’ll be ready to impress your guests and create lasting memories this Easter season!

Spring Garden Deviled Eggs

Bring springtime cheer to your Easter brunch with these vibrant Spring Garden Deviled Eggs. These aren’t your typical deviled eggs; they’re a delightful twist featuring fresh herbs, colorful toppings, and a creamy, tangy filling that will brighten any table. Perfectly portioned and bursting with flavor, these deviled eggs are easy to prepare and make a stunning appetizer or centerpiece for your holiday gathering.

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• Salt and pepper, to taste
• 2 tbsp finely chopped fresh herbs (chives, dill, parsley)
• Garnishes: cherry tomato slices, microgreens, edible flowers

Instructions:

1. Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks into a bowl.
2. Mash the yolks with a fork and mix in mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
3. Stir in the chopped herbs for a burst of freshness.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Garnish with cherry tomato slices, microgreens, and edible flowers for a spring-inspired look.
6. Serve immediately or refrigerate until ready to enjoy.

Spring Garden Deviled Eggs add an elegant touch to your Easter brunch while offering a delightful medley of flavors. The bright garnishes and creamy filling make these eggs irresistible to guests of all ages. Make a double batch because these are sure to disappear fast!

Easter Bunny Veggie Frittata

This Easter Bunny Veggie Frittata is a colorful, nutrient-packed dish that’s perfect for a brunch gathering. Loaded with fresh spring vegetables and fluffy eggs, this frittata celebrates the best of the season. It’s an easy, one-pan dish that not only tastes amazing but also looks stunning on your Easter table.

Ingredients:

• 8 large eggs
• 1/3 cup milk (or plant-based milk)
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 small onion, diced
• 1 cup asparagus, chopped into 1-inch pieces
• 1/2 cup cherry tomatoes, halved
• 1/2 cup spinach, roughly chopped
• 1/4 cup shredded Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper until frothy.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté onions until translucent.
4. Add asparagus and cook for 3-4 minutes until tender-crisp. Stir in cherry tomatoes and spinach.
5. Pour the egg mixture over the vegetables and sprinkle with Parmesan cheese.
6. Cook on the stovetop for 2-3 minutes until the edges begin to set.
7. Transfer the skillet to the oven and bake for 10-15 minutes, or until the frittata is fully set and slightly golden.
8. Let it cool slightly before slicing and serving.

The Easter Bunny Veggie Frittata is an excellent way to include fresh, healthy ingredients in your brunch menu. Its bright colors and savory flavors make it a crowd-pleaser while showcasing the essence of spring. Pair it with a light salad or fruit for a complete meal that’s perfect for Easter.

Carrot Cake Pancakes with Cream Cheese Drizzle

Turn a classic dessert into a brunch masterpiece with Carrot Cake Pancakes with Cream Cheese Drizzle. These fluffy pancakes are infused with warm spices, shredded carrots, and a hint of sweetness, topped with a tangy cream cheese drizzle that mimics the beloved cake frosting. This dish will bring smiles to the faces of both kids and adults!

Ingredients:
For the pancakes:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 2 tbsp brown sugar
• 1 cup milk (or plant-based alternative)
• 1 large egg
• 2 tbsp melted butter or oil
• 1 cup finely shredded carrots

For the cream cheese drizzle:

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions:

1. In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt, and sugar.
2. In another bowl, combine milk, egg, and melted butter. Stir the wet ingredients into the dry ingredients until just combined. Fold in the shredded carrots.
3. Heat a non-stick skillet over medium heat and pour 1/4 cup batter per pancake. Cook until bubbles form on the surface, then flip and cook the other side. Repeat with the remaining batter.
4. For the drizzle, beat the cream cheese, powdered sugar, milk, and vanilla until smooth.
5. Drizzle the cream cheese mixture over the pancakes and serve warm.

With their decadent flavor and stunning presentation, Carrot Cake Pancakes with Cream Cheese Drizzle are a fun and festive way to celebrate Easter morning. They’re easy to prepare and will satisfy your sweet tooth while embracing the holiday’s spirit. Enjoy these pancakes with a side of fruit or a cup of coffee for the perfect Easter brunch treat!

Garden Herb Quiche with Feta and Spinach

This Garden Herb Quiche with Feta and Spinach combines a flaky, buttery crust with a creamy egg filling packed with spring-inspired flavors. Fresh herbs, tangy feta, and nutrient-rich spinach make this dish an elegant and wholesome centerpiece for your Easter brunch. Its vibrant colors and sophisticated taste will leave your guests impressed.

Ingredients:
For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 3-4 tbsp ice water

For the filling:

• 4 large eggs
• 1 cup heavy cream (or milk for a lighter version)
• Salt and pepper, to taste
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh herbs (parsley, dill, chives)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the crust, mix flour and salt. Cut in the butter until it resembles coarse crumbs. Gradually add water until a dough forms. Roll it out and fit it into a 9-inch pie dish. Pre-bake for 10 minutes.
3. In a bowl, whisk eggs, cream, salt, and pepper. Stir in spinach, feta, and herbs.
4. Pour the filling into the crust and bake for 30-35 minutes or until the center is set. Let cool for 10 minutes before slicing.

The Garden Herb Quiche with Feta and Spinach is a perfect harmony of flavors and textures. The buttery crust complements the creamy filling, while the fresh herbs and feta add a delightful tang. Serve it with a crisp side salad to create a complete Easter brunch experience.

Honey-Glazed Ham and Cheese Croissants

Delight your brunch guests with Honey-Glazed Ham and Cheese Croissants, a rich, flaky treat with a sweet and savory twist. These croissants feature layers of buttery pastry filled with thinly sliced ham, melty cheese, and a drizzle of honey for added sweetness. Perfectly baked to golden perfection, they are the epitome of comfort food for Easter morning.

Ingredients:

• 8 pre-made croissant dough triangles (or store-bought croissants split in half)
• 8 slices of deli ham
• 8 slices of Swiss or cheddar cheese
• 2 tbsp honey
• 1 egg (for egg wash)
• 1 tbsp water

Instructions:

1. Preheat the oven to 350°F (175°C).
2. If using croissant dough, unroll the triangles. Place a slice of ham and cheese on each, then drizzle a small amount of honey. Roll tightly into a crescent shape.
3. If using pre-baked croissants, slice them open, layer ham and cheese, drizzle with honey, and bake as a whole.
4. Brush the tops with an egg wash (beaten egg and water) for a golden sheen.
5. Bake for 15-20 minutes until golden and cheese is melted.

Honey-Glazed Ham and Cheese Croissants bring indulgence and ease to your Easter brunch. The flaky pastry paired with savory ham and gooey cheese, highlighted by the honey glaze, creates a balance of flavors your guests will adore. Serve warm for a melt-in-your-mouth experience.

Lemon Ricotta Pancakes with Blueberry Compote

Light, fluffy, and bursting with citrus flavor, Lemon Ricotta Pancakes with Blueberry Compote are a refreshing addition to your Easter brunch. These pancakes are made extra tender with creamy ricotta cheese and are served with a sweet-tart blueberry compote for a delightful topping. They’re a crowd-pleasing dish that feels both decadent and refreshing.

Ingredients:
For the pancakes:

• 1 cup ricotta cheese
• 2 large eggs
• 2 tbsp sugar
• Zest of 1 lemon
• 1/2 cup milk
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

For the blueberry compote:

• 1 cup fresh or frozen blueberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp water

Instructions:

1. In a bowl, whisk together ricotta, eggs, sugar, lemon zest, and milk until smooth.
2. Sift in flour, baking powder, and salt, and gently fold into the mixture until just combined.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter per pancake and cook until bubbles form on the surface, then flip and cook the other side.
4. For the compote, combine blueberries, sugar, lemon juice, and water in a small saucepan. Cook over medium heat until the berries burst and the mixture thickens slightly.
5. Serve the pancakes warm, topped with the blueberry compote.

These Lemon Ricotta Pancakes with Blueberry Compote are a delightful way to celebrate Easter morning with a burst of fresh, fruity flavor. Their delicate texture and the rich, tangy topping make them the star of any brunch table. Pair them with a refreshing mimosa or coffee for an unforgettable meal!

Easter Egg Waffles with Berry Syrup

Brighten up your Easter brunch with Easter Egg Waffles with Berry Syrup. These festive waffles are shaped like Easter eggs and feature a light, crispy texture that’s perfect for pairing with a vibrant homemade berry syrup. Decorate them with pastel icing or sprinkles for a whimsical touch that will delight both kids and adults alike.

Ingredients:
For the waffles:

• 2 cups all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 3/4 cups milk
• 2 large eggs
• 1/3 cup melted butter or vegetable oil
• 1 tsp vanilla extract

For the berry syrup:

• 1 cup mixed berries (strawberries, raspberries, blueberries)
• 2 tbsp sugar
• 1/4 cup water
• 1/2 tsp lemon juice

Instructions:

1. Preheat your waffle iron. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, mix milk, eggs, melted butter, and vanilla. Gradually add the wet mixture to the dry ingredients, stirring until smooth.
3. Pour batter into the waffle iron (use an Easter egg mold if available) and cook according to the manufacturer’s instructions.
4. For the syrup, combine berries, sugar, water, and lemon juice in a saucepan. Cook over medium heat until the berries soften and the mixture thickens slightly.
5. Serve waffles warm with berry syrup and optional Easter-themed decorations like pastel icing or sprinkles.

Easter Egg Waffles with Berry Syrup are the perfect mix of creativity and flavor for your Easter brunch. They’re easy to customize, fun to decorate, and irresistibly delicious, making them an ideal centerpiece for your family celebration.

Spring Vegetable Galette

The Spring Vegetable Galette is a rustic, elegant dish that showcases the best of the season’s produce. With its flaky, golden crust and a colorful filling of fresh asparagus, zucchini, and cherry tomatoes, this galette is a delightful addition to your Easter brunch spread. It’s both visually stunning and bursting with light, fresh flavors.

Ingredients:
For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 3-4 tbsp ice water

For the filling:

• 1/2 cup ricotta cheese
• 1 egg yolk
• 1/4 cup grated Parmesan
• 1 tsp lemon zest
• 1/2 cup asparagus spears, trimmed
• 1/2 cup zucchini slices
• 1/2 cup cherry tomatoes, halved
• Salt, pepper, and olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). To make the crust, mix flour and salt, cut in butter until crumbly, and add ice water until dough forms. Roll out into a 12-inch circle.
2. Mix ricotta, egg yolk, Parmesan, and lemon zest. Spread this mixture over the dough, leaving a 2-inch border.
3. Arrange vegetables on top, season with salt and pepper, and drizzle with olive oil. Fold the edges of the dough over the filling.
4. Bake for 30-35 minutes until the crust is golden. Let cool slightly before slicing.

The Spring Vegetable Galette is a delightful way to bring vibrant, seasonal flavors to your Easter table. Its rustic charm and buttery crust make it an instant favorite, while the fresh vegetables provide a healthy and colorful touch. Pair it with a light salad or fruit for a well-rounded brunch.

Easter Egg Custard Tartlets

Celebrate Easter with Easter Egg Custard Tartlets, a sweet and creamy treat that looks as festive as it tastes. These mini tartlets feature buttery pastry shells filled with smooth vanilla custard and are topped with colorful Easter egg candies. Perfect for dessert or a sweet brunch addition, they’re guaranteed to be a hit with all ages.

Ingredients:
For the tart shells:

• 1 1/4 cups all-purpose flour
• 1/2 cup cold butter, cubed
• 1/4 cup powdered sugar
• 1 egg yolk
• 2-3 tbsp ice water

For the custard filling:

• 1 cup whole milk
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract

For topping:

• Mini candy-coated chocolate eggs
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Mix flour, butter, and powdered sugar until crumbly. Add egg yolk and water to form a dough. Roll out and cut circles to fit a mini tart pan. Bake shells for 12-15 minutes.
2. For the custard, heat milk in a saucepan until warm. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly pour warm milk into the mixture, then return to the pan and cook over low heat until thickened. Stir in vanilla and cool.
3. Fill cooled tart shells with custard and top with mini Easter egg candies. Dust with powdered sugar before serving.

Easter Egg Custard Tartlets are a delightful combination of creamy custard and buttery pastry, topped with festive candy. Their bite-sized appeal and elegant presentation make them the perfect sweet addition to your Easter brunch or dessert table. Watch them disappear in no time!

Smoked Salmon and Avocado Toast with Poached Eggs

Elevate your Easter brunch with Smoked Salmon and Avocado Toast with Poached Eggs. This dish combines creamy avocado, silky smoked salmon, and a perfectly poached egg on toasted bread, making it a deliciously luxurious yet simple option. It’s not only visually striking but also packed with healthy fats, proteins, and flavors that will have everyone asking for seconds.

Ingredients:

• 4 slices of sourdough bread
• 1 ripe avocado
• 8 oz smoked salmon
• 4 large eggs
• 2 tbsp white vinegar (for poaching)
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh dill or chives for garnish

Instructions:

1. Toast the sourdough bread until golden and crispy.
2. Mash the avocado with lemon juice, salt, and pepper. Spread a generous layer of mashed avocado on each slice of toast.
3. In a saucepan, bring water to a simmer with the vinegar. Carefully crack each egg into the water and poach for 3-4 minutes until the whites are set but the yolk is runny.
4. Top each toast with smoked salmon, a poached egg, and a sprinkle of fresh dill or chives. Serve immediately.

Smoked Salmon and Avocado Toast with Poached Eggs is a delightful blend of creamy, savory, and fresh flavors, making it an ideal Easter brunch choice. The richness of the avocado and smoked salmon perfectly balances the poached egg’s runny yolk, creating a dish that’s both satisfying and nutritious. It’s sure to impress your guests and elevate any brunch table!

Herbed Goat Cheese and Roasted Beet Salad

The Herbed Goat Cheese and Roasted Beet Salad is a vibrant, earthy dish that brings together the natural sweetness of roasted beets, creamy goat cheese, and a variety of fresh herbs. It’s the perfect light yet flavorful option for your Easter brunch, offering a refreshing contrast to heavier dishes while still providing plenty of satisfying flavors and textures.

Ingredients:

• 4 medium beets, peeled and diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, or spring mix)
• 4 oz goat cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil (for dressing)
• 1 tsp Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, until tender.
2. In a large bowl, combine mixed greens, roasted beets, goat cheese, parsley, and mint.
3. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. Drizzle over the salad and toss to combine.
4. Serve immediately, garnished with extra herbs if desired.

The Herbed Goat Cheese and Roasted Beet Salad is a refreshing and elegant option for Easter brunch, perfect for balancing out richer dishes. The roasted beets offer a natural sweetness that complements the tangy goat cheese and the fresh herbs, while the balsamic dressing ties everything together. It’s a simple yet beautiful salad that adds a burst of color and flavor to your table.

Citrus-Glazed Carrots with Thyme

Add a splash of color and flavor to your Easter brunch with Citrus-Glazed Carrots with Thyme. This dish features tender carrots glazed with a sweet and tangy citrus syrup, balanced with fragrant thyme. It’s a simple yet sophisticated side that’s perfect for complementing savory main dishes and is sure to be a hit with guests of all ages.

Ingredients:

• 1 lb baby carrots, peeled
• 1/2 cup orange juice
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Bring a pot of water to a boil and cook the carrots for 5-7 minutes, or until tender but still firm. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the cooked carrots and sauté for 2-3 minutes.
3. Add the orange juice, honey, and thyme to the skillet. Cook for another 5-7 minutes, allowing the glaze to thicken and coat the carrots.
4. Season with salt and pepper to taste and serve warm, garnished with extra thyme leaves.

Citrus-Glazed Carrots with Thyme is a beautifully vibrant dish that brings a burst of freshness and sweetness to your Easter brunch. The citrus glaze perfectly complements the earthy flavor of the carrots, while the thyme adds a savory balance. It’s an easy yet impressive side dish that adds both color and flavor to your Easter table, making it the perfect addition to any festive meal.

Baked Easter Egg Croissants

Baked Easter Egg Croissants are the perfect mix of buttery, flaky pastry and a fun, festive twist for your Easter brunch. These croissants are filled with a blend of scrambled eggs, spinach, and cheese, then wrapped up like a classic croissant, creating a delicious breakfast treat that’s both indulgent and satisfying. With their vibrant, pastel-colored egg filling, they are sure to be the star of your brunch spread.

Ingredients:

• 1 package of croissant dough (8 pieces)
• 4 large eggs
• 1 tbsp milk
• 1/2 cup fresh spinach, chopped
• 1/4 cup shredded cheddar cheese
• 1/4 cup cream cheese, softened
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh chives, chopped (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Unroll the croissant dough and separate it into individual triangles.
3. In a medium pan, heat olive oil over medium heat. Whisk together eggs, milk, salt, and pepper, then pour into the pan. Stir gently to scramble until just set. Remove from heat and mix in spinach and cheese.
4. Spread a small amount of cream cheese onto each croissant triangle. Spoon a portion of the scrambled egg mixture onto the thick end of the dough, then roll it up like a traditional croissant.
5. Bake for 12-15 minutes, until golden brown. Garnish with fresh chives, if desired, and serve warm.

Baked Easter Egg Croissants combine the rich flavor of eggs and cheese with the light, flaky texture of croissants, creating a dish that feels both indulgent and festive. Perfect for Easter brunch, this recipe offers a fun way to serve eggs with a savory twist, while still capturing the whimsical spirit of the holiday. The vibrant filling and the buttery croissant exterior make these a crowd-pleasing addition to any Easter gathering.

Lemon Poppy Seed Pancakes with Honey Butter

Brighten up your Easter brunch with Lemon Poppy Seed Pancakes with Honey Butter. These pancakes are a delightful twist on a classic breakfast favorite, with the tangy brightness of lemon and the subtle crunch of poppy seeds. Paired with a luscious honey butter, they offer a refreshing and indulgent flavor profile perfect for your Easter morning celebration.

Ingredients:
For the pancakes:

• 1 1/2 cups all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 cup milk
• 2 tbsp melted butter
• Zest of 1 lemon
• 2 tbsp poppy seeds

For the honey butter:

• 1/4 cup unsalted butter, softened
• 2 tbsp honey
• 1 tsp lemon juice
• Pinch of salt

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, beat the eggs and milk, then stir in the melted butter, lemon zest, and poppy seeds.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
4. Heat a griddle or skillet over medium heat and lightly grease it. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown.
5. For the honey butter, whisk together softened butter, honey, lemon juice, and a pinch of salt. Serve the pancakes warm with a dollop of honey butter.

Lemon Poppy Seed Pancakes with Honey Butter are a refreshing, flavorful twist on a classic breakfast favorite, perfect for Easter brunch. The light, citrusy flavor of the pancakes combined with the richness of the honey butter creates an irresistible combination that’s both satisfying and bright. This recipe adds a touch of sweetness and elegance to your table, making it a perfect choice for your festive celebration.

Mini Easter Egg Frittatas

Mini Easter Egg Frittatas are a fun and easy way to serve eggs for Easter brunch. These individual-sized frittatas are packed with colorful vegetables, herbs, and cheese, all baked to perfection in a muffin tin. Not only are they convenient for serving a crowd, but their vibrant, festive appearance makes them a delightful addition to any holiday table.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup bell pepper, finely diced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup spinach, chopped
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a muffin tin with olive oil or cooking spray.
2. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Stir in the cheese, bell pepper, tomatoes, and spinach.
3. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
4. Bake for 15-18 minutes, or until the frittatas are set and lightly golden on top. Let cool for a few minutes before serving.

Mini Easter Egg Frittatas offer a simple, customizable, and fun way to enjoy eggs during Easter brunch. Their individual portions make them easy to serve, while the colorful vegetables and cheesy filling make them both hearty and flavorful. These mini frittatas bring a festive flair to the table and are sure to be a hit with guests of all ages.

Spring Veggie and Ricotta Tart

The Spring Veggie and Ricotta Tart is a colorful and delicious addition to your Easter brunch spread. Featuring a buttery, flaky crust filled with a creamy ricotta mixture and topped with a medley of fresh spring vegetables, this dish brings a burst of freshness and flavor to the table. It’s a visually stunning, light yet satisfying option that combines savory ingredients with seasonal vegetables for a delightful, festive dish.

Ingredients:

• 1 sheet of puff pastry (thawed if frozen)
• 1 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 egg
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 cup fresh spinach, chopped
• 1/2 cup asparagus, trimmed and sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp fresh basil, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface and fit it into a tart pan. Prick the bottom with a fork to prevent puffing.
2. In a bowl, combine ricotta, Parmesan, egg, garlic powder, salt, and pepper. Mix until smooth.
3. Spread the ricotta mixture evenly over the pastry.
4. Arrange spinach, asparagus, and cherry tomatoes on top of the ricotta.
5. Bake for 20-25 minutes, or until the crust is golden and the vegetables are tender.
6. Sprinkle fresh basil on top and serve warm or at room temperature.

Spring Veggie and Ricotta Tart is a perfect dish to serve for Easter brunch, offering the richness of ricotta cheese combined with the crispness of fresh spring vegetables. The flaky puff pastry creates a delicious base for the creamy filling, and the colorful toppings make this tart both visually appealing and incredibly tasty. It’s an easy-to-make yet elegant dish that will impress your guests and bring the flavors of spring to your celebration.

Cinnamon Roll Casserole

The Cinnamon Roll Casserole is a comforting and indulgent Easter brunch option that combines the classic flavors of cinnamon rolls in a warm, casserole form. This easy-to-make dish features layers of cinnamon rolls soaked in a creamy custard, baked to golden perfection, and topped with a sweet glaze. It’s a crowd-pleaser that offers the best of both worlds: the fluffiness of cinnamon rolls and the warmth of a baked casserole.

Ingredients:

• 2 cans refrigerated cinnamon rolls (8 count each)
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup brown sugar
• 1/4 cup chopped pecans (optional)
• Glaze (from cinnamon roll cans)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cut the cinnamon rolls into quarters and arrange them evenly in the baking dish.
3. In a bowl, whisk together eggs, heavy cream, milk, vanilla extract, ground cinnamon, salt, and brown sugar until well combined. Pour this mixture over the cinnamon rolls, making sure the rolls are well soaked.
4. Sprinkle with chopped pecans if desired.
5. Bake for 30-35 minutes, or until the casserole is golden and set.
6. Drizzle the glaze over the warm casserole and serve immediately.

Cinnamon Roll Casserole is a warm and gooey treat that combines the best parts of cinnamon rolls in a shareable, easy-to-serve dish. The custard-soaked rolls come out soft and fluffy with a caramelized top, and the sweet glaze adds the perfect finishing touch. It’s an ideal dish for Easter brunch, offering a comforting and indulgent breakfast that everyone will love.

Sweet Potato and Kale Hash

Sweet Potato and Kale Hash is a hearty, flavorful side dish that’s both filling and nutritious. The natural sweetness of roasted sweet potatoes pairs perfectly with the earthy, slightly bitter taste of kale, making for a great Easter brunch addition. This dish is simple to make, versatile, and provides a colorful and vibrant option to complement your main brunch dishes.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 cups kale, chopped
• 1/2 red onion, diced
• 1/4 tsp smoked paprika
• 2 cloves garlic, minced
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, until tender and lightly browned.
2. While the potatoes are roasting, heat a large skillet over medium heat. Add a bit of olive oil and sauté the red onion until softened, about 5 minutes.
3. Add the kale to the skillet and cook until wilted, about 2-3 minutes.
4. Once the sweet potatoes are done, add them to the skillet with the kale and onion. Stir in the garlic, smoked paprika, apple cider vinegar, and maple syrup. Cook for another 3-5 minutes until everything is well combined and heated through.
5. Adjust seasoning with salt and pepper, if needed, and serve warm.

Sweet Potato and Kale Hash is a flavorful and wholesome side dish that adds a pop of color and nutrients to your Easter brunch. The sweetness of the roasted sweet potatoes complements the savory kale, while the smoked paprika and apple cider vinegar bring depth and balance. This dish is a great way to incorporate seasonal vegetables into your brunch and offers a healthy yet satisfying option that everyone can enjoy.

Note: More recipes are coming soon!