50+ Delicious Easter Passover Brunch Recipes for a Memorable Celebration

Easter and Passover are two of the most significant holidays of the year, each bringing families and friends together for meaningful celebrations. While both holidays have their own traditions, one thing they share in common is the joy of gathering around the table for a festive meal.

Whether you’re planning a hearty brunch to celebrate Easter or a flavorful spread for Passover, food plays a central role in these celebrations.

A well-curated Easter or Passover brunch is an opportunity to showcase fresh, seasonal ingredients, traditional dishes, and creative recipes that delight the senses.

From savory egg-based casseroles to sweet pastries, hearty salads, and even indulgent desserts, there’s no shortage of mouth-watering options for your brunch table.

If you’re looking to elevate your menu this year, we’ve gathered over 50 Easter and Passover brunch recipes that will leave everyone satisfied and coming back for more.

Whether you’re cooking for a crowd or preparing a smaller, more intimate gathering, these recipes are versatile, easy to prepare, and sure to impress. Get ready to make your holiday brunch an unforgettable feast!

50+ Delicious Easter Passover Brunch Recipes for a Memorable Celebration

Easter and Passover are times for family, faith, and of course, fantastic food. A well-thought-out brunch can set the tone for these celebrations, allowing you to blend tradition with creativity while incorporating seasonal favorites.

With over 50 delicious brunch recipes to choose from, you have everything you need to host a memorable, flavorful holiday gathering.

From egg dishes to sweet treats, every recipe is designed to highlight the best of these holidays, making your meal a reflection of the love and togetherness they represent.

So, gather your ingredients, put on your apron, and get ready to enjoy an extraordinary Easter or Passover brunch. Your guests will thank you for the amazing meal and the cherished memories you’ll create together!

Matzo Brei with Sweet Maple Apples

Matzo brei is a beloved Passover dish that bridges tradition and comfort food. This version is elevated with caramelized apples and a touch of maple syrup for sweetness. It’s a versatile option that caters to both sweet and savory brunch lovers. Perfect for those who want to honor Passover traditions while adding a modern twist to their meal.

Ingredients:

• 4 sheets of matzo
• 4 large eggs
• 1/4 cup milk or almond milk (optional for extra creaminess)
• 2 apples, peeled, cored, and sliced
• 2 tbsp butter or margarine
• 2 tbsp brown sugar
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. Prepare the Matzo Brei:
   • Break the matzo sheets into small pieces and soak them in warm water for 1–2 minutes until softened. Drain and set aside.
2. Whisk the Eggs:
   • In a large bowl, whisk the eggs with milk (if using) and a pinch of salt. Add the softened matzo to the mixture, ensuring it’s well-coated.
3. Cook the Apples:
   • In a skillet over medium heat, melt the butter and add the apple slices. Sprinkle with brown sugar, cinnamon, and a drizzle of maple syrup. Cook for 5–7 minutes until the apples are caramelized and tender. Set aside.
4. Cook the Matzo Brei:
   • Heat the skillet with a touch of butter or oil. Pour in the matzo and egg mixture, spreading it evenly. Cook for 2–3 minutes per side until golden and set.
5. Assemble and Serve:
   • Plate the matzo brei and top with the caramelized apples. Drizzle with additional maple syrup if desired.

This Matzo Brei with Sweet Maple Apples brings together nostalgia and innovation in a single dish. Whether you’re celebrating Passover or simply enjoying a spring brunch, this recipe promises to delight. The balance of tender matzo and sweet, spiced apples creates a heartwarming experience for your guests.

Easter Egg Frittata with Spring Vegetables

This vibrant frittata is a celebration of spring, featuring colorful vegetables and protein-rich eggs. It’s a quintessential Easter dish that’s not only beautiful but also packed with fresh flavors. A single bite will transport you to a garden in full bloom, making it a delightful centerpiece for any brunch spread.

Ingredients:

• 8 large eggs
• 1/4 cup milk or cream
• 1/2 cup shredded Parmesan cheese
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, chopped
• 1/2 cup peas (fresh or frozen)
• 1/4 cup chopped fresh basil
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Vegetables:
   • Heat olive oil in an oven-safe skillet over medium heat. Add asparagus and cook for 3 minutes. Stir in tomatoes and peas, cooking for another 2 minutes.
3. Whisk the Eggs:
   • In a bowl, whisk the eggs, milk, Parmesan, salt, and pepper until well combined.
4. Combine and Bake:
   • Pour the egg mixture over the vegetables in the skillet. Sprinkle with fresh basil. Cook on the stove for 2–3 minutes, then transfer to the oven.
   • Bake for 15–20 minutes until the eggs are set and slightly golden on top.
5. Slice and Serve:
   • Let the frittata cool slightly before slicing into wedges. Garnish with extra basil if desired.

This Easter Egg Frittata is a feast for the senses, combining the freshness of spring vegetables with the comforting richness of eggs and cheese. It’s a dish that’s as visually stunning as it is delicious, perfect for celebrating the season of renewal.

Lemon Ricotta Pancakes with Blueberry Compote

Light, fluffy, and bursting with citrusy flavor, lemon ricotta pancakes are a luxurious addition to any Easter or Passover brunch. Topped with a sweet-tart blueberry compote, this dish is both elegant and indulgent. Its bright flavors reflect the joy and warmth of spring, making it a brunch favorite.

Ingredients:

For the Pancakes:

• 1 cup ricotta cheese
• 2 large eggs, separated
• 1 cup all-purpose flour (or almond flour for Passover)
• 1 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• Zest of 1 lemon
• 1 tbsp lemon juice

For the Blueberry Compote:

• 1 cup fresh or frozen blueberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1/4 cup water

Instructions:

1. Prepare the Compote:
   • In a small saucepan, combine blueberries, sugar, lemon juice, and water. Cook over medium heat for 5–7 minutes, stirring occasionally, until the blueberries burst and the mixture thickens. Set aside.
2. Make the Pancake Batter:
   • In a bowl, whisk together flour, sugar, baking powder, and salt.
   • In another bowl, mix ricotta, egg yolks, milk, lemon zest, and lemon juice. Combine with the dry ingredients.
3. Beat the Egg Whites:
   • In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the pancake batter.
4. Cook the Pancakes:
   • Heat a griddle or non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake, cooking for 2–3 minutes per side until golden and fluffy.
5. Serve:
   • Stack the pancakes on a plate, top with the blueberry compote, and serve with a dusting of powdered sugar or additional lemon zest.

Lemon Ricotta Pancakes with Blueberry Compote is the epitome of springtime indulgence. This dish combines the creamy texture of ricotta with the bright zestiness of lemon, perfectly balanced by the sweetness of the blueberries. It’s a crowd-pleaser that will make your Easter or Passover brunch unforgettable.

Honey-Glazed Carrot and Sweet Potato Latkes

These golden, crispy latkes combine the sweetness of carrots and sweet potatoes with a touch of honey glaze for an irresistible brunch treat. They’re a perfect fusion of Passover tradition and modern flavors. Easy to make and naturally gluten-free, they’ll impress your guests with their balance of texture and taste.

Ingredients:

• 2 large sweet potatoes, peeled and grated
• 2 large carrots, peeled and grated
• 2 eggs
• 3 tbsp potato starch
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup olive oil for frying
• 2 tbsp honey
• 1 tbsp water

Instructions:

1. Prepare the Mixture:
   • In a large bowl, combine grated sweet potatoes and carrots. Add eggs, potato starch, cinnamon, and salt. Mix until well combined.
2. Shape the Latkes:
   • Form the mixture into small, flat patties, squeezing out any excess liquid.
3. Fry the Latkes:
   • Heat olive oil in a large skillet over medium heat. Fry the latkes for 3–4 minutes per side until golden and crisp. Remove and place on a paper towel-lined plate.
4. Make the Honey Glaze:
   • In a small saucepan, heat honey and water over low heat until combined and slightly thickened. Drizzle over the latkes.
5. Serve:
   • Serve warm, optionally garnished with a sprinkle of cinnamon or a dollop of sour cream.

These Honey-Glazed Carrot and Sweet Potato Latkes bring a delightful sweetness to your brunch table. They’re a nod to Passover tradition with a contemporary flair, ensuring everyone leaves the meal satisfied and impressed by your creativity.

Spring Pea and Mint Soup with Matzo Croutons

Light, fresh, and vibrant, this Spring Pea and Mint Soup is the ultimate appetizer for your Easter or Passover brunch. The creamy texture and bright flavor of peas, paired with crunchy matzo croutons, make this dish an elegant starter that’s both kosher-friendly and irresistibly tasty.

Ingredients:

• 2 cups fresh or frozen peas
• 1 small onion, chopped
• 2 tbsp olive oil
• 3 cups vegetable broth
• 1/4 cup fresh mint leaves
• 1/4 cup coconut cream (optional)
• 2 sheets of matzo, broken into small pieces
• 2 tbsp olive oil for croutons
• Salt and pepper to taste

Instructions:

1. Cook the Vegetables:
   • Heat olive oil in a saucepan over medium heat. Sauté the onion until translucent. Add the peas and cook for 2 minutes.
2. Simmer the Soup:
   • Pour in the vegetable broth and bring to a simmer. Cook for 5–7 minutes until the peas are tender.
3. Blend:
   • Remove from heat and add the mint leaves. Use an immersion blender or regular blender to puree the soup until smooth. Stir in the coconut cream for added richness, if desired. Season with salt and pepper.
4. Make Matzo Croutons:
   • Toss matzo pieces with olive oil and bake at 375°F (190°C) for 5–7 minutes until crisp.
5. Serve:
   • Ladle the soup into bowls, top with matzo croutons, and garnish with a sprig of mint.

This Spring Pea and Mint Soup with Matzo Croutons is a refreshing addition to your holiday brunch menu. It’s light yet satisfying, highlighting the vibrant flavors of spring while honoring the traditions of Passover.

Asparagus and Smoked Salmon Tart

This elegant tart combines flaky pastry, creamy filling, and vibrant toppings of asparagus and smoked salmon. Ideal for Easter brunch, it celebrates spring’s finest ingredients while offering a sophisticated presentation. The balance of textures and flavors makes it a show-stopping dish your guests won’t forget.

Ingredients:

• 1 sheet puff pastry, thawed
• 4 oz cream cheese, softened
• 1/4 cup sour cream
• 1/2 tsp lemon zest
• 1/2 tsp dill, chopped
• 1 bunch asparagus, trimmed
• 4 oz smoked salmon, thinly sliced
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Prepare the Puff Pastry:
   • Preheat oven to 400°F (200°C). Roll out the puff pastry and place on a parchment-lined baking sheet. Score a 1-inch border around the edges and prick the center with a fork. Brush the edges with the beaten egg.
2. Bake the Pastry:
   • Bake for 10–12 minutes until golden and puffed. Remove and let cool slightly.
3. Make the Creamy Filling:
   • In a bowl, mix cream cheese, sour cream, lemon zest, dill, salt, and pepper. Spread this mixture evenly over the cooled pastry.
4. Assemble the Tart:
   • Arrange asparagus spears on top, followed by slices of smoked salmon. Optionally, sprinkle with additional dill or lemon zest.
5. Serve:
   • Slice into squares or rectangles and serve warm or at room temperature.

This Asparagus and Smoked Salmon Tart is a feast for the eyes and palate. With its buttery pastry, creamy base, and fresh toppings, it’s an elegant addition to your brunch table. Perfect for celebrating Easter with a touch of gourmet sophistication.

Herb-Crusted Rack of Lamb with Mint Chimichurri

A rack of lamb is a stunning centerpiece for any Easter or Passover brunch. This version is crusted with fresh herbs and breadcrumbs (or matzo meal for Passover), then roasted to perfection. Paired with a bright mint chimichurri, this dish combines classic flavors with a modern twist, creating a memorable meal that embodies springtime elegance.

Ingredients:

For the Lamb:

• 1 rack of lamb (8 ribs), frenched
• 2 tbsp Dijon mustard
• 1/2 cup fresh parsley, chopped
• 2 tbsp fresh rosemary, chopped
• 1 tbsp thyme leaves
• 1/2 cup breadcrumbs or matzo meal
• 2 tbsp olive oil
• Salt and pepper to taste

For the Mint Chimichurri:

• 1 cup fresh mint leaves
• 1/2 cup fresh parsley
• 1 garlic clove
• 2 tbsp red wine vinegar
• 1/3 cup olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Lamb:
   • Preheat oven to 400°F (200°C). Season the lamb generously with salt and pepper. Spread Dijon mustard evenly over the meaty side.
2. Make the Herb Crust:
   • In a bowl, mix parsley, rosemary, thyme, breadcrumbs (or matzo meal), and olive oil. Press the mixture onto the mustard-coated lamb to form an even crust.
3. Roast the Lamb:
   • Place the lamb in a roasting pan and cook for 20–25 minutes for medium-rare (internal temperature of 125–130°F or 52–54°C). Let rest for 10 minutes before slicing.
4. Prepare the Mint Chimichurri:
   • Blend mint, parsley, garlic, vinegar, olive oil, salt, and pepper in a food processor until smooth. Adjust seasoning to taste.
5. Serve:
   • Slice the lamb into individual ribs and serve with the mint chimichurri on the side.

This Herb-Crusted Rack of Lamb with Mint Chimichurri is a dish that exudes sophistication. The tender lamb, fragrant herbs, and zesty chimichurri create a harmonious flavor profile that will elevate your holiday brunch, leaving guests impressed and satisfied.

Spinach and Feta Stuffed Phyllo Pastries

These delicate phyllo pastries are a nod to Mediterranean flavors, making them a versatile addition to your Easter or Passover brunch table. The flaky layers encase a creamy spinach and feta filling, creating a deliciously crispy and savory bite. These pastries are easy to prepare yet elegant enough to impress.

Ingredients:

• 1 package phyllo dough, thawed
• 1 lb fresh spinach, washed and chopped
• 1 cup feta cheese, crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 eggs, beaten
• 1/4 cup olive oil or melted butter
• 1 tsp dried dill
• Salt and pepper to taste

Instructions:

1. Prepare the Filling:
   • Sauté onion and garlic in olive oil until softened. Add spinach and cook until wilted. Remove from heat and cool.
   • In a bowl, mix the spinach mixture with feta, eggs, dill, salt, and pepper.
2. Assemble the Pastries:
   • Preheat oven to 375°F (190°C). Lay out one sheet of phyllo dough, brush with olive oil or butter, and layer with another sheet. Cut into long strips. Place a spoonful of filling at one end and fold into triangles, like a flag.
3. Bake:
   • Arrange pastries on a baking sheet and brush the tops with oil or butter. Bake for 15–20 minutes until golden and crispy.
4. Serve:
   • Serve warm, garnished with fresh dill or a dollop of yogurt.

Spinach and Feta Stuffed Phyllo Pastries are the perfect blend of flaky, creamy, and savory. They bring a touch of the Mediterranean to your holiday table, offering a crowd-pleasing option for vegetarians and a delightful snack for all.

Coconut Macaroons with Chocolate Drizzle

A sweet treat that’s naturally gluten-free, coconut macaroons are a Passover favorite. Their chewy texture and rich coconut flavor are elevated with a drizzle of dark chocolate, making them both festive and indulgent. These macaroons are an ideal dessert or snack for your holiday brunch.

Ingredients:

• 3 cups shredded sweetened coconut
• 4 large egg whites
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 4 oz dark chocolate, melted

Instructions:

1. Prepare the Mixture:
   • Preheat oven to 325°F (160°C). In a large bowl, whisk egg whites, sugar, vanilla, and salt until well combined. Stir in shredded coconut.
2. Form the Macaroons:
   • Scoop heaping tablespoons of the mixture and shape into small mounds on a parchment-lined baking sheet.
3. Bake:
   • Bake for 20–25 minutes until the edges are golden brown. Let cool completely.
4. Drizzle with Chocolate:
   • Using a spoon or piping bag, drizzle melted dark chocolate over the cooled macaroons. Allow the chocolate to set before serving.
5. Serve:
   • Arrange on a platter and enjoy as a sweet conclusion to your brunch.

Coconut Macaroons with Chocolate Drizzle are a delightful and festive way to end your holiday brunch. Their chewy texture and rich chocolate finish will satisfy every sweet tooth while keeping in line with Passover dietary traditions. A crowd-pleasing favorite for all ages!

Passover Potato Kugel with Caramelized Onions

Potato kugel is a traditional Passover favorite, and this version gets an extra layer of flavor from caramelized onions. Crispy on the outside and tender on the inside, it’s the ultimate savory side dish for your holiday brunch. Whether served with roasted meats or enjoyed on its own, this kugel is sure to become a staple on your table.

Ingredients:

• 6 medium russet potatoes, peeled and grated
• 1 large onion, finely chopped
• 3 large eggs, beaten
• 1/4 cup matzo meal
• 1/4 cup vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat Oven and Prepare Dish:
   • Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with oil.
2. Caramelize Onions:
   • Heat 2 tbsp oil in a skillet over medium heat. Sauté onions until golden brown and caramelized, about 10 minutes. Set aside.
3. Prepare Potato Mixture:
   • Grate the potatoes and squeeze out excess liquid using a clean kitchen towel. Combine potatoes with eggs, matzo meal, salt, pepper, and half of the caramelized onions.
4. Assemble and Bake:
   • Spread the mixture evenly in the baking dish. Drizzle the top with remaining oil and sprinkle with the rest of the caramelized onions. Bake for 50–60 minutes, or until golden and crispy on top.
5. Serve:
   • Let cool slightly before slicing into squares. Serve warm.

This Passover Potato Kugel with Caramelized Onions is comfort food at its finest. The crispy edges and rich onion flavor elevate a simple dish into a holiday classic that’s both hearty and satisfying.

Easter Egg Salad Tartines

Easter egg salad tartines are a vibrant, spring-inspired dish that’s perfect for brunch. These open-faced sandwiches showcase a creamy, tangy egg salad flavored with Dijon mustard and fresh herbs. Served on crusty bread or matzo crackers for Passover, they’re a light yet flavorful addition to your menu.

Ingredients:

• 6 hard-boiled eggs, peeled and chopped
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp fresh dill or parsley, chopped
• Salt and pepper to taste
• Sliced baguette or matzo crackers
• Optional toppings: microgreens, radish slices, or smoked salmon

Instructions:

1. Prepare the Egg Salad:
   • In a bowl, mash the eggs with a fork. Mix in mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper until well combined.
2. Toast the Bread (if using):
   • Lightly toast the baguette slices for added crunch.
3. Assemble the Tartines:
   • Spread a generous amount of egg salad onto each piece of bread or matzo. Garnish with optional toppings such as microgreens, radish slices, or smoked salmon for added flair.
4. Serve:
   • Arrange on a platter and serve immediately.

These Easter Egg Salad Tartines are a versatile and beautiful addition to your brunch table. Their creamy texture and fresh, herbaceous flavor make them a crowd-pleaser that captures the essence of spring.

Lemon Ricotta Pancakes with Berry Compote

Lemon ricotta pancakes are light, fluffy, and packed with zesty flavor, making them a delightful main dish for an Easter or Passover brunch. Topped with a warm berry compote, they strike the perfect balance between sweet and tangy. These pancakes are a celebration of fresh, seasonal ingredients and a surefire hit with guests.

Ingredients:

For the Pancakes:

• 1 cup ricotta cheese
• 3/4 cup milk
• 2 large eggs, separated
• 1/4 cup sugar
• 1 cup matzo cake meal (or all-purpose flour for non-Passover)
• 1 tsp baking powder
• 1/4 tsp salt
• Zest of 1 lemon

For the Berry Compote:

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

Instructions:

1. Prepare the Compote:
   • In a small saucepan, combine berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries break down and the mixture thickens slightly (about 10 minutes). Set aside.
2. Make the Pancake Batter:
   • In a bowl, whisk ricotta, milk, egg yolks, sugar, and lemon zest. In another bowl, sift together matzo cake meal (or flour), baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.
3. Whip Egg Whites:
   • In a separate bowl, beat egg whites until soft peaks form. Gently fold the egg whites into the batter for extra fluffiness.
4. Cook the Pancakes:
   • Heat a lightly greased skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
5. Serve:
   • Stack pancakes on a plate, drizzle with berry compote, and garnish with a dusting of powdered sugar or fresh mint.

Lemon Ricotta Pancakes with Berry Compote are a light and flavorful centerpiece for your holiday brunch. Their delicate texture and burst of fruity brightness create a dish that feels both indulgent and refreshing, perfect for celebrating Easter or Passover with loved ones.

Smoked Salmon and Asparagus Frittata

This smoked salmon and asparagus frittata is a sophisticated, yet simple dish that is perfect for a spring brunch. The combination of creamy eggs, smoky salmon, and tender asparagus offers a delicious balance of flavors, making it a standout choice for your Easter or Passover meal. It’s versatile, easily prepared in advance, and equally delicious served warm or at room temperature.

Ingredients:

• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup smoked salmon, chopped
• 1 cup fresh asparagus, cut into 1-inch pieces
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Prepare the Asparagus:
   • Heat olive oil in an oven-safe skillet over medium heat. Add asparagus and cook for 3–4 minutes, or until just tender. Add onions and cook for another 2 minutes, then remove from heat.
2. Prepare the Egg Mixture:
   • In a bowl, whisk together eggs, heavy cream, dill, salt, and pepper until well combined.
3. Combine and Cook:
   • Pour the egg mixture over the asparagus and onion in the skillet. Gently stir in the smoked salmon and feta (if using).
4. Bake the Frittata:
   • Preheat your oven to 350°F (175°C). Transfer the skillet to the oven and bake for 12–15 minutes, or until the eggs are set and golden.
5. Serve:
   • Let the frittata cool for a few minutes before slicing. Serve warm or at room temperature.

This Smoked Salmon and Asparagus Frittata is a vibrant, spring-inspired dish that delivers both richness and freshness. The smoky salmon and tender asparagus pair beautifully with the creamy eggs, creating a brunch dish that feels luxurious without being overly complicated.

Carrot Cake Muffins with Cream Cheese Frosting

Carrot cake muffins are a wonderful way to bring the flavors of Easter into your brunch. These moist muffins are packed with carrots, spices, and nuts, then topped with a velvety cream cheese frosting for the perfect balance of sweetness and richness. Ideal for serving as a dessert or a special breakfast treat, they’re sure to please guests of all ages.

Ingredients:

For the Muffins:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1 cup vegetable oil
• 1 cup packed brown sugar
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Prepare the Muffins:
   • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Mix the Dry Ingredients:
   • In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Mix the Wet Ingredients:
   • In a separate bowl, beat eggs, oil, brown sugar, and vanilla until smooth.
4. Combine the Mixtures:
   • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in grated carrots and walnuts (if using).
5. Bake the Muffins:
   • Divide the batter evenly among the muffin cups. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. Prepare the Frosting:
   • In a medium bowl, beat together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
7. Frost and Serve:
   • Spread the cream cheese frosting over the cooled muffins and garnish with extra chopped nuts or a sprinkle of cinnamon.

Carrot Cake Muffins with Cream Cheese Frosting are the ultimate indulgent treat for your holiday brunch. They bring the classic flavors of carrot cake into an easy-to-serve muffin format, with a rich cream cheese frosting that perfectly complements the spices and sweetness of the cake.

Matzo Brei with Apples and Cinnamon

Matzo brei is a traditional Passover breakfast, and this variation takes it to the next level with the addition of sweet apples and a sprinkle of cinnamon. The crispy, golden matzo combines beautifully with the soft apples, making it a comforting dish perfect for your Passover brunch. Whether you enjoy it sweet or savory, this version is a true crowd-pleaser.

Ingredients:

• 4 pieces of matzo
• 2 large eggs, beaten
• 1/2 cup milk
• 2 tbsp butter
• 2 apples, peeled, cored, and diced
• 1 tbsp sugar
• 1 tsp cinnamon
• Pinch of salt

Instructions:

1. Prepare the Matzo:
   • Break the matzo into pieces and place them in a bowl. Cover with warm water and let it soak for about 1–2 minutes. Drain the matzo well, pressing out any excess water.
2. Cook the Apples:
   • In a skillet, melt 1 tbsp of butter over medium heat. Add diced apples, sugar, and cinnamon. Sauté for 4–5 minutes, until the apples are softened and caramelized. Set aside.
3. Prepare the Matzo Brei:
   • In a separate pan, melt the remaining butter over medium heat. Add the soaked matzo and cook for 3–4 minutes until crispy and golden, stirring occasionally.
4. Add the Eggs:
   • Pour the beaten eggs over the matzo and cook, stirring gently, until the eggs are scrambled and fully cooked.
5. Serve:
   1. Top the matzo brei with the sautéed apples and a sprinkle of cinnamon. Serve warm with a drizzle of honey if desired.

Matzo Brei with Apples and Cinnamon is a sweet and comforting dish that brings a touch of warmth and tradition to your Passover brunch. The crispy matzo and soft, spiced apples make for a satisfying and flavorful combination that both children and adults will love.

Note: More recipes are coming soon!