50+ Quick & Hearty Easter Pioneer Woman Brunch Recipes You’ll Love

Easter is the perfect time to gather with family and friends and celebrate the season with a delicious brunch.

The warmth of spring brings about fresh ingredients, vibrant flavors, and an opportunity to indulge in comforting, homey dishes.

If you’re looking to add a touch of rustic charm to your holiday table, look no further than these 50+ Easter Pioneer Woman brunch recipes.

Inspired by the Pioneer Woman’s love for hearty, wholesome meals, these recipes are a blend of classic comfort foods and springtime favorites that will make your Easter brunch unforgettable.

From savory breakfast casseroles and hearty egg dishes to sweet pastries and mouthwatering sides, you’ll find everything you need to create a brunch spread that delights every guest.

Whether you’re planning a cozy family gathering or a festive gathering with friends, these recipes offer a mix of flavors, textures, and seasonal ingredients that will make your Easter celebration extra special.

50+ Quick & Hearty Easter Pioneer Woman Brunch Recipes You’ll Love

With over 50 Easter Pioneer Woman brunch recipes to choose from, you’ll have no shortage of options to make your holiday meal extraordinary.

Whether you’re in the mood for something savory, sweet, or a mix of both, these recipes embody the heartwarming essence of the Pioneer Woman’s cooking style.

So roll up your sleeves, gather your loved ones around the table, and enjoy the joy of preparing and sharing a delicious Easter feast that will create lasting memories.

Honey-Glazed Spiral Ham with Herb Biscuits

Easter brunch calls for show-stopping dishes, and this Honey-Glazed Spiral Ham with Herb Biscuits fits the bill perfectly. The Pioneer Woman’s classic spin on this dish combines a juicy, savory ham with a sweet glaze and warm, flaky biscuits infused with fresh herbs. It’s a comforting centerpiece that everyone will love, bringing both elegance and hearty flavor to your Easter table.

Ingredients for the Ham:

• 1 fully cooked spiral-cut ham (7–8 pounds)
• 1 cup honey
• 1/2 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

Ingredients for Herb Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 3/4 cup buttermilk
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme

Instructions:

1. Prepare the Ham:
   Preheat the oven to 325°F. Place the ham cut-side down in a roasting pan.
2. In a small saucepan, combine honey, brown sugar, mustard, cinnamon, and cloves over medium heat. Stir until smooth.
3. Brush the ham generously with the glaze, cover with foil, and bake for 1 ½ hours, basting every 30 minutes. Remove foil for the last 15 minutes to allow the glaze to caramelize.
4. Prepare the Biscuits:
   In a large bowl, mix flour, baking powder, and salt. Add butter and cut it into the flour mixture until it resembles coarse crumbs.
5. Stir in buttermilk and herbs until just combined. Turn dough onto a floured surface, knead lightly, and roll out to 1-inch thickness.
6. Cut biscuits with a 2-inch round cutter and place on a baking sheet. Bake at 425°F for 12–15 minutes, or until golden.
7. Serve the ham slices with warm herb biscuits.

This Honey-Glazed Spiral Ham with Herb Biscuits combines the perfect balance of sweet, savory, and herby goodness. It’s a dish your family and friends will savor and remember, making your Easter brunch not just a meal but an experience of joy and celebration.

Creamy Deviled Egg Potato Salad

Give your Easter table a fresh twist with this Creamy Deviled Egg Potato Salad, inspired by the Pioneer Woman. Combining the classic flavors of deviled eggs with creamy potatoes, this side dish is rich, tangy, and irresistibly smooth. Perfect for pairing with any main dish, it’s guaranteed to become a family favorite.

Ingredients:

• 6 medium Yukon Gold potatoes, peeled and cubed
• 6 hard-boiled eggs, peeled
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon white vinegar
• 1 teaspoon paprika
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add cubed potatoes and cook until fork-tender, about 10–12 minutes. Drain and let cool.
2. Chop 4 of the hard-boiled eggs into small pieces and slice the remaining 2 for garnish.
3. In a large bowl, mix mayonnaise, sour cream, mustard, vinegar, paprika, salt, and pepper until smooth.
4. Gently fold in the potatoes, chopped eggs, and green onions until evenly coated.
5. Transfer to a serving dish and garnish with egg slices and a sprinkle of paprika. Chill for at least 1 hour before serving.

This Creamy Deviled Egg Potato Salad is a standout side that brings the best of two beloved classics to your Easter spread. Its smooth texture and bold flavors make it the perfect complement to any brunch menu.

Strawberry Cream Cheese French Toast Casserole

For a decadent Easter brunch treat, try this Strawberry Cream Cheese French Toast Casserole. This Pioneer Woman-inspired dish combines the tart sweetness of fresh strawberries, the creaminess of cheese, and the comforting flavor of cinnamon-kissed French toast. Prepared the night before, it’s a time-saving recipe that delivers big on flavor.

Ingredients:

• 1 loaf of French bread, cut into 1-inch cubes
• 8 ounces cream cheese, softened
• 1 cup diced fresh strawberries
• 6 large eggs
• 2 cups milk
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Powdered sugar and extra strawberries for topping

Instructions:

1. Grease a 9×13-inch baking dish and layer half the bread cubes in the bottom.
2. Mix softened cream cheese and diced strawberries, then dollop the mixture evenly over the bread. Top with the remaining bread cubes.
3. In a large bowl, whisk eggs, milk, sugar, vanilla, and cinnamon. Pour evenly over the bread mixture. Cover and refrigerate overnight.
4. The next morning, preheat the oven to 350°F. Remove the casserole from the fridge and bake for 45–50 minutes, until golden and set.
5. Dust with powdered sugar and top with additional strawberries before serving.

The Strawberry Cream Cheese French Toast Casserole is a showstopper that delivers indulgence in every bite. Perfect for Easter morning, it’s the kind of dish that leaves your guests raving and asking for the recipe.

Sweet Potato Casserole with Marshmallow Topping

For a hearty and comforting addition to your Easter brunch, this Sweet Potato Casserole with Marshmallow Topping is a must-try. It combines the earthy sweetness of mashed sweet potatoes with a buttery, crunchy topping, finished with gooey marshmallows that melt to perfection. A sweet and savory side dish that will complement any main course, this casserole is sure to delight the whole family.

Ingredients for Sweet Potato Casserole:

• 4 medium sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 1/4 cup melted butter
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 eggs, beaten
• 1/4 cup milk
• 1 teaspoon salt

Ingredients for Topping:

• 2 cups mini marshmallows
• 1/4 cup chopped pecans (optional)
• 1 tablespoon melted butter

Instructions:

1. Preheat the oven to 375°F. Place the cubed sweet potatoes in a large pot of water and bring to a boil. Cook for 15–20 minutes until tender. Drain and mash the potatoes.
2. In a large bowl, combine the mashed sweet potatoes, brown sugar, melted butter, vanilla, cinnamon, nutmeg, eggs, milk, and salt. Mix well until smooth.
3. Transfer the sweet potato mixture into a greased 9×13-inch casserole dish.
4. Bake for 25 minutes, then remove from the oven. Sprinkle mini marshmallows and pecans (if using) evenly over the top. Drizzle with melted butter.
5. Return the casserole to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown and bubbly.
6. Let the casserole cool for a few minutes before serving.

This Sweet Potato Casserole with Marshmallow Topping is a sweet and savory dish that brings warmth and richness to your Easter spread. The smooth mashed sweet potatoes paired with the fluffy marshmallow topping create a decadent and satisfying treat that will have everyone reaching for seconds.

Spinach and Mushroom Quiche

A classic and savory addition to any brunch, this Spinach and Mushroom Quiche is a must for Easter. Packed with fresh spinach, earthy mushrooms, and a creamy egg filling, it’s perfect for a light yet filling dish. The crisp, buttery crust adds the perfect crunch to balance the rich filling, making it a crowd-pleaser that’s both elegant and easy to prepare.

Ingredients for the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3–4 tablespoons ice water

Ingredients for the Filling:

• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 1/2 cup diced onion
• 2 cups fresh spinach, chopped
• 1 cup shredded cheese (cheddar or Swiss)
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions:

1. Preheat the oven to 375°F. To make the crust, combine flour and salt in a food processor. Add butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough forms.
2. Roll the dough into a disk and fit it into a 9-inch pie pan. Press the dough into the edges and trim the excess.
3. Prick the bottom of the crust with a fork and bake for 10 minutes to pre-bake. Remove from the oven and set aside.
4. For the filling, heat olive oil in a skillet over medium heat. Add mushrooms and onions and sauté until softened, about 5 minutes. Add spinach and cook until wilted, then remove from heat and let cool slightly.
5. In a large bowl, whisk together eggs, cream, salt, and pepper. Stir in the cooled mushroom-spinach mixture and shredded cheese.
6. Pour the filling into the pre-baked crust and bake for 30–35 minutes, or until the center is set and slightly golden. Let cool for 10 minutes before slicing.

This Spinach and Mushroom Quiche is a savory delight that’s perfect for your Easter brunch. Its rich and creamy filling is balanced with the light, crispy crust, making it a sophisticated yet easy dish to prepare. Whether you serve it as a side or the main course, it’s sure to be a hit with all your guests.

Lemon Blueberry Scones

For a touch of brightness and sweetness at your Easter brunch, these Lemon Blueberry Scones are an absolute delight. The tangy lemon zest perfectly complements the juicy blueberries, while the flaky texture of the scones offers a buttery richness that will melt in your mouth. Serve them warm with a drizzle of glaze for an extra special touch.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar, plus extra for sprinkling
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup heavy cream
• 1 large egg
• 1 tablespoon lemon zest
• 1 cup fresh blueberries

For the Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
3. In a separate bowl, whisk together cream, egg, and lemon zest. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Gently fold in the blueberries. Turn the dough out onto a floured surface and pat it into a 1-inch thick circle. Cut the dough into 8 wedges and place them on the prepared baking sheet.
5. Sprinkle the tops with a little sugar and bake for 18–20 minutes, or until golden brown.
6. While the scones are cooling, mix powdered sugar and lemon juice to make the glaze. Drizzle over the warm scones before serving.

These Lemon Blueberry Scones add a refreshing, zesty element to your Easter brunch spread. Their tender, flaky texture paired with the sweet, tangy blueberries and lemon glaze makes them the perfect treat to enjoy with a cup of tea or coffee. They are sure to become a brunch favorite in your home.

Asparagus and Goat Cheese Frittata

This Asparagus and Goat Cheese Frittata is a light and flavorful addition to your Easter brunch spread. The combination of fresh asparagus and creamy goat cheese, baked into a fluffy egg base, creates a savory dish that’s both elegant and simple to prepare. It’s the perfect way to showcase spring’s best vegetables and add a sophisticated touch to your celebration.

Ingredients:

• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup diced onion
• 8 large eggs
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup crumbled goat cheese
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 350°F.
2. In an oven-safe skillet, heat olive oil over medium heat. Add the asparagus and onion and sauté for 5–7 minutes, until the vegetables are tender but still vibrant. Remove from the skillet and set aside.
3. In a bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Add the asparagus and onion mixture back into the skillet. Pour the egg mixture over the vegetables, making sure it’s evenly distributed.
5. Sprinkle crumbled goat cheese over the top.
6. Transfer the skillet to the oven and bake for 15–20 minutes, until the eggs are set and the top is lightly golden.
7. Remove from the oven and let cool slightly. Garnish with fresh parsley before slicing and serving.

This Asparagus and Goat Cheese Frittata is the epitome of springtime elegance. The creamy goat cheese pairs beautifully with the fresh, crisp asparagus, and the fluffy eggs make for a perfect brunch centerpiece. It’s an easy dish that looks impressive, making it ideal for Easter celebrations.

Carrot Cake Pancakes with Cream Cheese Syrup

For a deliciously decadent Easter brunch treat, these Carrot Cake Pancakes with Cream Cheese Syrup will leave everyone asking for the recipe. Packed with cinnamon-spiced carrots, walnuts, and a hint of vanilla, these pancakes taste just like carrot cake but in the form of a fluffy, golden pancake. The creamy cream cheese syrup takes them to the next level, creating a rich, indulgent breakfast everyone will love.

Ingredients for the Pancakes:

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups buttermilk
• 1/2 cup grated carrots
• 1/4 cup chopped walnuts (optional)
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter

Ingredients for the Cream Cheese Syrup:

• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, whisk together eggs, buttermilk, grated carrots, walnuts (if using), vanilla, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.
4. Heat a griddle or skillet over medium heat and lightly grease it with butter or cooking spray.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2–3 minutes per side or until golden brown and cooked through.
6. For the syrup, beat together cream cheese, powdered sugar, and vanilla until smooth. Gradually add heavy cream and mix until it reaches a pourable consistency.
7. Serve the pancakes warm, drizzled with the cream cheese syrup.

These Carrot Cake Pancakes with Cream Cheese Syrup are an indulgent twist on the classic carrot cake, making them perfect for a special Easter brunch. The fluffy pancakes are complemented by the rich, tangy syrup, creating a dessert-like breakfast that will be the highlight of your meal.

Baked Ham and Cheese Croissant Casserole

If you’re looking for a savory dish that’s easy to prepare but will impress your guests, this Baked Ham and Cheese Croissant Casserole is the answer. The buttery, flaky croissants are layered with savory ham and cheese, then baked to perfection in a custardy egg mixture. It’s a deliciously comforting dish that combines the best elements of a sandwich and a casserole, perfect for feeding a crowd at Easter brunch.

Ingredients:

• 6 large croissants, cut into 1-inch pieces
• 2 cups cooked ham, diced
• 1 1/2 cups shredded Swiss cheese
• 1 cup shredded cheddar cheese
• 8 large eggs
• 1 1/2 cups milk
• 1/4 cup Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 2 tablespoons melted butter (for greasing the dish)

Instructions:

1. Preheat the oven to 350°F and grease a 9×13-inch casserole dish with melted butter.
2. Layer the bottom of the dish with half of the croissant pieces. Top with half of the diced ham and half of the shredded cheeses. Repeat the layers with the remaining croissants, ham, and cheese.
3. In a large bowl, whisk together eggs, milk, Dijon mustard, salt, pepper, garlic powder, and thyme. Pour the egg mixture evenly over the croissant layers.
4. Press down gently to make sure the croissants are soaked in the egg mixture. Cover the casserole with foil and refrigerate for at least 30 minutes or overnight for best results.
5. Preheat the oven to 350°F if you refrigerated the casserole overnight. Bake the casserole, covered, for 30 minutes. Then, remove the foil and bake for an additional 15–20 minutes, or until the top is golden and the casserole is set.
6. Let the casserole cool for a few minutes before slicing and serving.

This Baked Ham and Cheese Croissant Casserole is the perfect savory addition to your Easter brunch. It’s easy to prepare, feeds a crowd, and offers the right balance of rich flavors and comforting textures. The buttery croissants combined with savory ham and melty cheese make for a dish that’s as satisfying as it is delicious.

Strawberry Lemon Bread

This Strawberry Lemon Bread combines the sweet and tangy flavors of fresh strawberries with the refreshing zest of lemon. It’s a light and moist loaf that’s perfect for an Easter brunch or as a springtime treat. The bread is infused with lemon zest and fresh strawberry chunks, creating a fragrant and flavorful experience with every bite. Top it with a simple glaze for extra sweetness, making it an irresistible addition to your Easter spread.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup sour cream
• 1 1/2 cups fresh strawberries, chopped

For the glaze:

• 1/2 cup powdered sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon milk

Instructions:

1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, alternating with sour cream. Begin and end with the flour mixture. Mix until just combined.
5. Gently fold in the chopped strawberries, being careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. For the glaze, whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle the glaze over the cooled bread.

This Strawberry Lemon Bread is a delightful treat that adds a burst of flavor and color to your Easter brunch table. The combination of sweet strawberries and zesty lemon makes for a refreshing and fragrant bread that’s perfect for spring. Whether enjoyed on its own or with a cup of tea, it’s sure to become a favorite in your holiday tradition.

Cheesy Spinach and Artichoke Dip

This Cheesy Spinach and Artichoke Dip is a crowd-pleasing appetizer that’s perfect for an Easter brunch. It’s creamy, cheesy, and loaded with fresh spinach and artichokes, creating a rich and satisfying dip. Served warm with slices of crusty bread or crackers, this dip is a wonderful way to kick off the festivities and give your guests something delicious to nibble on before the main meal.

Ingredients:

• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 (10-ounce) package frozen spinach, thawed and drained
• 1 cup mayonnaise
• 1 cup sour cream
• 1 1/2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon olive oil (for greasing the baking dish)

Instructions:

1. Preheat the oven to 350°F and grease a small baking dish with olive oil.
2. In a large bowl, combine the chopped artichokes, spinach, mayonnaise, sour cream, mozzarella cheese, Parmesan cheese, garlic, salt, pepper, and red pepper flakes. Stir until the mixture is well combined.
3. Transfer the mixture into the prepared baking dish and spread it evenly.
4. Bake for 20–25 minutes, or until the top is golden and bubbly.
5. Let the dip cool for a few minutes before serving with slices of toasted bread, crackers, or fresh veggies.

This Cheesy Spinach and Artichoke Dip is an indulgent and savory appetizer that will have your guests coming back for more. The creamy texture combined with the earthy flavors of spinach and artichokes makes it a satisfying treat. Perfect for Easter brunch, this dip pairs well with almost any bread or cracker, making it a versatile and delicious starter.

Lemon Poppy Seed Muffins

These Lemon Poppy Seed Muffins are a bright and zesty addition to your Easter brunch spread. The combination of fresh lemon zest, juice, and poppy seeds creates a muffin that’s bursting with flavor. The muffins are moist, slightly sweet, and topped with a light glaze, making them a perfect balance of sweet and tangy. They’re a wonderful way to bring a fresh and springtime vibe to your meal.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons poppy seeds
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the glaze:

• 1/2 cup powdered sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon water

Instructions:

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, sour cream, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. While the muffins are baking, prepare the glaze by whisking together powdered sugar, lemon juice, and water.
8. Allow the muffins to cool for a few minutes before drizzling the glaze over the tops.

These Lemon Poppy Seed Muffins are a perfect way to infuse a little sunshine into your Easter brunch. Their light, fluffy texture paired with the tangy lemon glaze makes them a refreshing and delightful treat that your guests will love. They’re a simple yet sophisticated way to add a burst of flavor to your holiday table.

Carrot Cake Pancakes

These Carrot Cake Pancakes are a delicious twist on traditional pancakes, infused with the warm, comforting flavors of carrot cake. Packed with grated carrots, cinnamon, and nutmeg, these pancakes are tender and flavorful, and the cream cheese glaze on top makes them extra indulgent. They’re perfect for Easter brunch, combining the best of both worlds: the classic breakfast favorite and the beloved springtime dessert. A great way to start your holiday morning with something unique and delicious.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup grated carrots (about 2 medium carrots)
• 1 large egg
• 1 cup buttermilk
• 1/4 cup unsweetened applesauce
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

For the cream cheese glaze:

• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1 tablespoon milk

Instructions:

1. Preheat a griddle or skillet over medium heat and lightly grease with butter or nonstick spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk the egg, buttermilk, applesauce, sugar, and vanilla extract until smooth.
4. Stir in the grated carrots and chopped nuts (if using) to the wet ingredients.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
6. Scoop 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2–3 minutes on one side, until bubbles form on the surface, then flip and cook for another 1–2 minutes, or until golden brown.
7. While the pancakes cook, prepare the cream cheese glaze by whisking together cream cheese, powdered sugar, vanilla extract, and milk until smooth.
8. Serve the pancakes warm, drizzled with the cream cheese glaze.

These Carrot Cake Pancakes are the perfect Easter brunch indulgence, bringing together the flavors of a beloved dessert and a classic breakfast favorite. The light and fluffy pancakes, paired with the rich and creamy glaze, make for an unforgettable treat. They’ll add a special touch to your Easter morning and leave your guests asking for seconds!

Deviled Eggs with a Twist

These Deviled Eggs with a Twist are a fun and flavorful upgrade to the traditional recipe. By adding a bit of avocado and Dijon mustard to the filling, these eggs take on a creamy, tangy richness that’s just irresistible. Topped with crispy bacon and a sprinkle of chives, they make a perfect appetizer for Easter brunch, offering a fresh and modern take on a classic dish. These deviled eggs are not only delicious but also look beautiful on your brunch table.

Ingredients:

• 12 large eggs
• 1 ripe avocado, mashed
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• Salt and pepper, to taste
• 4 slices crispy bacon, crumbled
• 2 tablespoons fresh chives, chopped
• Paprika, for garnish

Instructions:

1. Place the eggs in a large saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat and let simmer for 10 minutes.
2. Remove the eggs from the water and cool them in an ice bath or under cold running water. Once cooled, peel the eggs and cut them in half lengthwise.
3. Remove the yolks and place them in a medium bowl. Mash the yolks with a fork until smooth.
4. Add the mashed avocado, mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper to the yolks. Stir until the mixture is creamy and well combined.
5. Spoon or pipe the filling back into the egg whites.
6. Top each deviled egg with crumbled bacon, chopped chives, and a sprinkle of paprika.
7. Serve immediately or refrigerate until ready to serve.

These Deviled Eggs with a Twist are a flavorful and fun twist on the classic recipe. The creamy avocado filling adds a smooth texture, while the Dijon mustard and vinegar give it a tangy kick. Topped with crispy bacon and fresh chives, they offer the perfect balance of richness and freshness. These eggs will be the star of your Easter brunch and a crowd favorite!

Baked French Toast Casserole

This Baked French Toast Casserole is a rich, indulgent dish that’s perfect for Easter brunch. It’s made with thick slices of bread soaked in a creamy, cinnamon-spiced custard, and then baked to golden perfection. The best part is that it can be made the night before, allowing the flavors to meld together and making it easy to serve a crowd. Topped with a dusting of powdered sugar and served with maple syrup, this casserole is a delicious way to enjoy French toast without the hassle of flipping individual pieces.

Ingredients:

• 1 loaf of French bread, sliced into 1-inch thick slices
• 6 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup melted butter
• Powdered sugar, for dusting
• Maple syrup, for serving

Instructions:

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. Arrange the slices of French bread in a single layer in the prepared baking dish.
3. In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt. Pour the mixture evenly over the bread slices. Press the bread down slightly to ensure all slices are soaked in the custard mixture.
4. Cover the dish with plastic wrap and refrigerate for at least 1 hour or overnight.
5. Preheat the oven to 350°F. Remove the casserole from the refrigerator and pour the melted butter over the top.
6. Bake for 40–45 minutes, or until the top is golden and the center is set.
7. Let the casserole cool for a few minutes before dusting with powdered sugar. Serve warm with maple syrup.

This Baked French Toast Casserole is a delicious, easy-to-make breakfast or brunch dish that’s perfect for Easter. The rich, custardy texture and the warm spices of cinnamon make it a comforting and indulgent treat. Plus, the ability to make it ahead of time makes it a stress-free option for a holiday brunch. Your guests will love the ease and flavor of this crowd-pleaser!

Note: More recipes are coming soon!