25+ Savory Easter Betty Crocker Brunch Recipes for a Festive Feast

Easter is the perfect time to gather friends and family around the table to celebrate the season with delicious food, vibrant colors, and joyous conversations.

A brunch spread on Easter morning or afternoon can set the tone for a wonderful day of togetherness, and what better way to prepare than with an array of Easter-inspired dishes?

Whether you’re hosting a large gathering or enjoying a cozy meal with close loved ones, a collection of easy yet festive recipes can elevate your brunch.

In this article, we’ve rounded up 25+ Easter Betty Crocker brunch recipes, filled with light and flavorful dishes, creative twists on classics, and desserts that feel just as special as the holiday itself.

From savory quiches to sweet treats and everything in between, these recipes will ensure your Easter brunch is both memorable and delicious.

25+ Savory Easter Betty Crocker Brunch Recipes for a Festive Feast

With these 25+ Easter Betty Crocker brunch recipes, you have everything you need to craft a beautiful and satisfying spread for your Easter gathering.

Whether you prefer comforting casseroles, fresh fruit-based dishes, or indulgent desserts, these recipes offer a variety of flavors and styles to suit every palate.

Easy to make and guaranteed to impress, these dishes will help you celebrate Easter in the most delicious way possible.

Gather your ingredients, invite your loved ones to the table, and create a brunch experience everyone will cherish for years to come.

Easter Ham and Cheese Crescent Rolls

These Easter Ham and Cheese Crescent Rolls are a perfect addition to your Easter brunch table. Combining the flakiness of crescent rolls with savory ham and gooey cheese, this dish is easy to prepare yet indulgent enough to wow your guests. Whether served as a main dish or a side, this recipe is versatile and will satisfy a crowd. Betty Crocker crescent rolls make it convenient and foolproof, so you can focus on spending time with loved ones.

Ingredients:

• 1 can (8 oz) Betty Crocker crescent rolls
• 8 slices of deli ham
• 8 slices of Swiss cheese
• 2 tablespoons honey mustard (optional)
• 1 egg, beaten (for egg wash)
• Sesame seeds (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the crescent dough and separate into triangles.
3. Spread a thin layer of honey mustard on each triangle (optional).
4. Place one slice of ham and one slice of cheese on the wide end of each triangle.
5. Roll up each triangle, starting at the wide end, and place on the prepared baking sheet.
6. Brush the tops with the beaten egg and sprinkle with sesame seeds if desired.
7. Bake for 12-15 minutes or until golden brown.
8. Serve warm and enjoy!

These Ham and Cheese Crescent Rolls are as easy to make as they are delicious. Perfect for Easter brunch, they strike the right balance of simplicity and flavor. Your guests will appreciate the homemade touch, and you’ll love the convenience of Betty Crocker crescent rolls. Pair them with a fresh fruit salad or a light green salad for a complete meal.

Carrot Cake Pancakes with Cream Cheese Glaze

Elevate your Easter brunch with these Carrot Cake Pancakes, a sweet twist on a breakfast classic. Packed with shredded carrots, warm spices, and topped with a luscious cream cheese glaze, these pancakes taste like a dessert but are perfectly suited for brunch. Using Betty Crocker carrot cake mix ensures a foolproof batter with consistent results.

Ingredients:
For the pancakes:

• 1 box (15.25 oz) Betty Crocker carrot cake mix
• 2 eggs
• 1 1/4 cups milk
• 1/4 cup vegetable oil
• 1/2 teaspoon cinnamon (optional)

For the cream cheese glaze:

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

Instructions:

1. In a mixing bowl, combine the carrot cake mix, eggs, milk, oil, and cinnamon (if using). Whisk until smooth.
2. Heat a non-stick skillet or griddle over medium heat and lightly grease.
3. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes. Repeat with remaining batter.
4. For the glaze, beat cream cheese, powdered sugar, milk, and vanilla in a small bowl until smooth.
5. Drizzle the cream cheese glaze over the pancakes and serve warm.

These Carrot Cake Pancakes with Cream Cheese Glaze will be the talk of your Easter brunch. They bring a delightful sweetness that feels festive and indulgent while remaining easy to prepare. Serve them with a side of crispy bacon or fresh berries for a balanced plate that highlights the flavors of spring.

Cheesy Hash Brown Casserole with Bacon

Betty Crocker’s Cheesy Hash Brown Casserole with Bacon is a hearty and flavorful dish that’s perfect for Easter brunch. Creamy, cheesy, and topped with crispy bacon, this casserole is a crowd-pleaser. It’s easy to assemble and bake, making it ideal for a stress-free holiday morning.

Ingredients:

• 1 package (32 oz) frozen hash browns, thawed
• 1 can (10.5 oz) condensed cream of chicken soup
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup melted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 6 slices bacon, cooked and crumbled
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, mix together the cream of chicken soup, cheddar cheese, sour cream, melted butter, garlic powder, onion powder, salt, and pepper.
3. Add the hash browns to the mixture and stir until evenly coated.
4. Spread the mixture into the prepared baking dish.
5. Top with crumbled bacon.
6. Bake for 45-50 minutes or until bubbly and golden.
7. Garnish with green onions and serve hot.

This Cheesy Hash Brown Casserole with Bacon is a must-have for any Easter brunch spread. Its rich, comforting flavors make it a centerpiece dish that complements any side or main course. With minimal prep time and maximum satisfaction, this casserole is bound to become a family favorite for Easter and beyond.

Easter Breakfast Quiche with Spinach and Feta

This Easter Breakfast Quiche with Spinach and Feta is a savory and elegant addition to your holiday brunch. With a crisp, buttery crust and a creamy filling loaded with fresh spinach, feta cheese, and eggs, it’s a dish that’s both nutritious and delicious. The combination of flavors will delight your guests, while the easy preparation ensures that you can spend more time with loved ones and less time in the kitchen.

Ingredients:

• 1 (9-inch) pre-made pie crust
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1/2 cup shredded mozzarella cheese
• 5 large eggs
• 1 cup half-and-half
• Salt and pepper to taste
• 1/4 teaspoon dried oregano

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool.
4. In a mixing bowl, whisk together eggs, half-and-half, salt, pepper, and oregano.
5. Stir in the cooked spinach mixture, feta cheese, and mozzarella cheese.
6. Pour the filling into the pre-baked pie crust.
7. Bake for 30-35 minutes or until the quiche is set and golden on top.
8. Let it cool for 5 minutes before slicing and serving.

This Easter Breakfast Quiche with Spinach and Feta is the perfect balance of savory flavors and creamy texture, making it a wonderful choice for any Easter brunch. It’s rich in nutrients thanks to the spinach and feta, while the pie crust adds a delightful crunch. Pair it with a fresh fruit salad or roasted potatoes for a complete, satisfying meal that will have your guests coming back for more.

Lemon Poppy Seed Muffins

These Lemon Poppy Seed Muffins are a light, zesty treat that will brighten up your Easter brunch. The combination of fresh lemon zest and the subtle crunch of poppy seeds adds a refreshing touch, perfect for celebrating the season. Betty Crocker’s muffin mix makes the preparation quick and easy, allowing you to enjoy homemade muffins without any hassle.

Ingredients:

• 1 box (15.2 oz) Betty Crocker Lemon Poppy Seed Muffin Mix
• 1/2 cup water
• 1/4 cup vegetable oil
• 2 large eggs
• 2 teaspoons lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon sugar (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, combine the muffin mix, water, oil, eggs, lemon zest, and lemon juice. Stir until just combined.
3. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
4. Sprinkle the tops of the muffins with sugar for a slightly sweet crunch.
5. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
6. Let the muffins cool for a few minutes before transferring to a wire rack to cool completely.

These Lemon Poppy Seed Muffins offer a delightful burst of citrus flavor, perfect for Easter brunch or as a light snack throughout the day. The sweetness of the lemon, combined with the crunch of the poppy seeds, creates a harmonious flavor profile. These muffins are simple to prepare but make a big impact, making them a must-try for anyone looking to add a refreshing twist to their Easter table.

Easter Bunny Fruit Salad

Celebrate Easter with this fun and colorful Easter Bunny Fruit Salad. A mix of fresh, seasonal fruits, arranged creatively to resemble a bunny face, this fruit salad is a hit with both kids and adults alike. It’s a light, healthy addition to your brunch that offers a refreshing contrast to richer dishes. Plus, it’s incredibly easy to prepare, making it the perfect side to complement your Easter feast.

Ingredients:

• 2 cups strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup green grapes, halved
• 1 cup pineapple chunks
• 1 medium banana, sliced
• 1/2 cup mini marshmallows (for the bunny’s eyes and nose)
• 1 tablespoon honey (optional)

Instructions:

1. In a large bowl, combine the strawberries, blueberries, grapes, pineapple, and banana slices.
2. Arrange the fruit on a large platter or plate in the shape of a bunny’s face. Use the pineapple chunks for the ears, the banana slices for the face, and the blueberries for the eyes.
3. Place a mini marshmallow in the center for the nose. You can also add more marshmallows as whiskers.
4. Drizzle with honey for a touch of sweetness, if desired.
5. Serve immediately, or refrigerate until ready to serve.

This Easter Bunny Fruit Salad is a delightful and whimsical way to incorporate fresh fruit into your Easter brunch. The fun bunny shape will surely put a smile on everyone’s face, while the variety of fruits provides a burst of natural sweetness. It’s a healthy option that doesn’t sacrifice flavor, making it the perfect balance to heavier brunch dishes. Plus, its vibrant colors make it a standout on your holiday table!

Easter Deviled Eggs with Dill and Dijon

These Easter Deviled Eggs with Dill and Dijon bring a flavorful twist to the classic deviled eggs, making them a perfect addition to your Easter brunch spread. The combination of creamy egg yolk, tangy Dijon mustard, and fresh dill offers a sophisticated taste while still keeping the dish light and refreshing. These deviled eggs are easy to make, can be prepared ahead of time, and are guaranteed to impress your guests.

Ingredients:

• 12 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
• Salt and pepper to taste
• Paprika for garnish (optional)
• Fresh dill sprigs for garnish

Instructions:

1. Place the eggs in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for 9-10 minutes. Remove from heat and let the eggs sit in the hot water for 5 minutes.
2. Transfer the eggs to an ice bath to cool. Peel the eggs and slice them in half lengthwise.
3. Remove the yolks and place them in a bowl. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, dried dill, salt, and pepper until smooth.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Garnish with a sprinkle of paprika and a sprig of fresh dill.
6. Chill in the refrigerator for at least 30 minutes before serving.

These Deviled Eggs with Dill and Dijon are the perfect balance of creamy, tangy, and herbaceous flavors. They’re light enough to complement the other dishes at your Easter brunch while offering a flavorful bite that your guests will love. Whether you serve them as an appetizer or a side, they will surely add a touch of elegance to your holiday spread. The best part is, they can be made in advance, saving you time on the day of the event.

Baked French Toast Casserole with Blueberries

This Baked French Toast Casserole with Blueberries is a comforting and indulgent dish that’s perfect for a leisurely Easter brunch. The casserole can be assembled the night before, making it a convenient choice for busy mornings. The fluffy, cinnamon-spiced bread, combined with the burst of sweet blueberries, creates a satisfying dish that everyone will enjoy. Top it with a dusting of powdered sugar or a drizzle of syrup for the perfect finishing touch.

Ingredients:

• 1 loaf (16 oz) day-old French bread, cut into cubes
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 4 large eggs
• 1/4 cup maple syrup
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup fresh blueberries (or frozen, thawed)
• 1 tablespoon butter (for greasing)
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. Arrange the cubed French bread evenly in the prepared dish.
3. In a mixing bowl, whisk together milk, heavy cream, eggs, maple syrup, vanilla extract, cinnamon, and salt.
4. Pour the mixture evenly over the bread cubes, making sure all of the bread is soaked.
5. Sprinkle the fresh blueberries over the top of the casserole.
6. Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 1 hour, or overnight for best results.
7. When ready to bake, remove the cover and bake for 40-45 minutes, until the top is golden brown and the casserole is set.
8. Let the casserole cool for 5 minutes, then dust with powdered sugar and serve warm with extra maple syrup if desired.

This Baked French Toast Casserole with Blueberries is a decadent yet easy-to-make dish that’s perfect for feeding a crowd on Easter morning. The blend of rich custard and sweet, juicy blueberries offers a mouthwatering combination of flavors, while the casserole’s ease of preparation makes it a convenient choice for busy hosts. Whether you enjoy it on its own or topped with syrup, this dish will make your Easter brunch unforgettable.

Mini Easter Carrot Cakes

Mini Easter Carrot Cakes are an adorable and delicious treat for your Easter brunch. These individual-sized carrot cakes are moist, flavorful, and topped with a decadent cream cheese frosting. The small serving size makes them perfect for a buffet-style brunch or as a special treat for each guest. With the sweetness of carrots and spices balanced by tangy cream cheese frosting, these mini cakes are a guaranteed crowd-pleaser.

Ingredients:
For the carrot cakes:

• 1 box (15.25 oz) Betty Crocker carrot cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/2 cup shredded carrots
• 1/4 cup chopped walnuts or pecans (optional)

For the cream cheese frosting:

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

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a mixing bowl, combine the carrot cake mix, eggs, oil, water, shredded carrots, and chopped nuts (if using). Mix until well combined.
3. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
4. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the mini cakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
6. For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
7. Once the cakes are cooled, frost each mini cake with a generous layer of cream cheese frosting.
8. Decorate with chopped nuts or a sprinkle of cinnamon, if desired.

These Mini Easter Carrot Cakes are the perfect sweet treat to serve at your Easter brunch. Their bite-sized portions make them easy to enjoy, and the moist, flavorful cake paired with smooth cream cheese frosting makes each bite irresistible. Whether you’re hosting a large brunch or looking for something special to serve guests, these mini cakes are a wonderful way to celebrate the season.

Easter Ham and Cheese Croissant Casserole

This Easter Ham and Cheese Croissant Casserole is a savory brunch dish that combines flaky croissants, savory ham, and melted cheese in a creamy custard. It’s an excellent choice for Easter brunch, offering a hearty yet light dish that’s simple to prepare and perfect for a crowd. This casserole can be made ahead, allowing you to enjoy the holiday without spending too much time in the kitchen. Its delicious flavor and satisfying texture will be the star of your Easter spread.

Ingredients:

• 6 large croissants, cut into cubes
• 1 1/2 cups cooked ham, diced
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 6 large eggs
• 1 1/2 cups whole milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Arrange the cubed croissants in the baking dish. Sprinkle the diced ham and shredded cheddar cheese over the croissants.
3. In a large bowl, whisk together eggs, milk, Dijon mustard, garlic powder, salt, and pepper. Pour the egg mixture evenly over the croissants, making sure all the bread is soaked.
4. Sprinkle the grated Parmesan cheese over the top of the casserole.
5. Cover the dish with foil and refrigerate for at least 30 minutes, or overnight for the best flavor.
6. Bake the casserole for 35-40 minutes, or until the center is set and the top is golden and bubbly.
7. Let it cool for 5 minutes before slicing and serving. Garnish with fresh parsley if desired.

The Easter Ham and Cheese Croissant Casserole is a rich, satisfying dish that brings together the comfort of croissants with the savory flavors of ham and cheese. It’s easy to prepare ahead of time, making it a convenient option for a stress-free Easter brunch. This casserole is sure to please guests of all ages and is a great addition to your Easter table alongside sweet treats and light salads.

Carrot Cake Pancakes with Cream Cheese Syrup

Carrot Cake Pancakes with Cream Cheese Syrup are a decadent twist on your traditional Easter breakfast. These fluffy pancakes are infused with the warm spices of carrot cake, creating a perfectly sweet and spiced base. Topped with a rich, tangy cream cheese syrup, this dish is a crowd-pleasing choice for a special Easter brunch. The combination of moist pancakes and the luxurious syrup brings the essence of carrot cake into a delightful breakfast form.

Ingredients:
For the pancakes:

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

For the cream cheese syrup:

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

Instructions:

1. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In a separate bowl, mix the grated carrots, walnuts (if using), eggs, buttermilk, brown sugar, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a griddle or large skillet over medium heat and lightly grease it with butter or oil.
5. Pour 1/4 cup of pancake batter onto the griddle and cook for 2-3 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes, until golden brown.
6. For the cream cheese syrup, beat together the cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth.
7. Stack the pancakes on plates and drizzle with the cream cheese syrup.

Carrot Cake Pancakes with Cream Cheese Syrup are a playful and indulgent treat that combines the best elements of carrot cake with the comfort of pancakes. The cinnamon-spiced pancakes provide a warm and flavorful base, while the cream cheese syrup adds a rich, tangy finish. These pancakes are perfect for a festive Easter brunch, offering a sweet and satisfying way to start the day with family and friends.

Easter Fruit Tart with Almond Cream

This Easter Fruit Tart with Almond Cream is a visually stunning and flavorful dessert that makes the perfect end to your Easter brunch. The buttery tart crust is filled with a smooth, sweet almond cream that pairs perfectly with fresh, colorful fruits. With a crisp and delicate texture, this tart offers a balance of sweetness and creaminess, making it a wonderful seasonal treat that will leave your guests impressed.

Ingredients:
For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 2 tablespoons cold water

For the almond cream:

• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

For the topping:

• 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 2 tablespoons apricot jam (for glazing, optional)

Instructions:

1. To make the crust, combine flour, powdered sugar, and cubed butter in a food processor. Pulse until the mixture resembles coarse crumbs.
2. Add the egg yolk and cold water, and pulse until the dough forms. Press the dough into a tart pan and refrigerate for 30 minutes.
3. Preheat the oven to 375°F (190°C). Blind-bake the tart crust for 10-12 minutes, then remove from the oven and set aside to cool.
4. For the almond cream, beat together almond flour, sugar, butter, egg, vanilla extract, and flour until smooth.
5. Spread the almond cream evenly into the cooled tart crust and bake for 18-20 minutes, until the almond cream is set and lightly golden.
6. Let the tart cool completely. Arrange the fresh berries on top of the almond cream.
7. For the glaze, heat the apricot jam in a small saucepan until melted, then brush it over the berries for a glossy finish.

This Easter Fruit Tart with Almond Cream is a delightful, light dessert that perfectly balances sweetness, tartness, and richness. The buttery, crisp crust is filled with the smooth, nutty almond cream, while the vibrant fresh berries on top add a burst of color and freshness. This elegant tart is a perfect way to conclude your Easter brunch, offering a visually impressive and flavorful treat that everyone will enjoy.

Easter Lemon Blueberry Pancakes

These Easter Lemon Blueberry Pancakes are a fresh and fruity twist on a classic brunch dish. The tangy lemon zest and sweet blueberries make for a light and refreshing combination that will brighten up your Easter morning. These pancakes are soft and fluffy, infused with citrus flavor, and topped with a generous amount of juicy blueberries. This dish pairs perfectly with maple syrup or a dollop of whipped cream for an indulgent treat that feels both festive and spring-like.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon lemon zest
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (plus extra for topping)
• Maple syrup or whipped cream for serving

Instructions:

1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
2. In a separate bowl, mix together buttermilk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (lumps are fine).
4. Gently fold in the blueberries, being careful not to overmix.
5. Heat a griddle or skillet over medium heat and lightly grease with butter or oil.
6. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
7. Serve the pancakes warm with maple syrup or whipped cream, and top with extra fresh blueberries.

These Easter Lemon Blueberry Pancakes are a perfect balance of tangy and sweet, with a burst of flavor in every bite. The light and airy pancakes pair beautifully with the fresh blueberries, while the hint of lemon zest adds a refreshing touch that celebrates the season. This dish is simple yet elegant, making it an excellent choice for your Easter brunch. Whether you serve it with syrup, cream, or just as is, it will surely be a hit at your table.

Easter Deviled Eggs with Avocado and Bacon

These Easter Deviled Eggs with Avocado and Bacon offer a modern spin on the classic deviled egg. The creamy filling is enriched with mashed avocado for a smooth, buttery texture, while crispy bacon adds a salty, savory crunch. These deviled eggs are not only delicious but also visually stunning with their vibrant green filling and crispy bacon garnish. They make an excellent appetizer for your Easter brunch, offering a satisfying and indulgent bite that everyone will enjoy.

Ingredients:

• 6 large eggs
• 1 ripe avocado, peeled and mashed
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 2 strips cooked bacon, crumbled
• Fresh chives for garnish (optional)

Instructions:

1. Hard boil the eggs by placing them in a pot of cold water, bringing it to a boil, then covering the pot and removing it from the heat. Let the eggs sit for 10-12 minutes before transferring them to an ice bath to cool.
2. Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
3. Mash the yolks with the avocado until smooth, then add mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until well combined.
4. Spoon or pipe the avocado yolk mixture back into the egg whites.
5. Top each deviled egg with crumbled bacon and a sprinkle of fresh chives.
6. Serve immediately or refrigerate until ready to serve.

These Easter Deviled Eggs with Avocado and Bacon are a fresh, flavorful twist on a beloved classic. The creamy avocado filling pairs perfectly with the crispy bacon, creating a delightful combination of textures. These deviled eggs are a showstopper at any Easter brunch, offering a rich and satisfying appetizer that’s sure to impress your guests. They’re easy to prepare yet offer a luxurious taste that will be enjoyed by everyone.

Easter Strawberry Shortcake Cupcakes

Easter Strawberry Shortcake Cupcakes are a delightful and festive treat that combines the sweetness of strawberries with the lightness of sponge cake. These cupcakes are made with a soft vanilla cake base, topped with fresh, juicy strawberries, and finished with a dollop of whipped cream. They are the perfect way to celebrate the season with a delicious, individual-sized dessert. These cupcakes are easy to make and will surely be a hit with guests of all ages at your Easter brunch.

Ingredients:
For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

For the topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, sliced

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
7. For the whipped cream topping, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
8. To assemble, top each cooled cupcake with sliced strawberries and a dollop of whipped cream.

Easter Strawberry Shortcake Cupcakes are a light, refreshing dessert that’s perfect for spring. The soft and fluffy cupcakes serve as a wonderful base for the sweet strawberries and creamy whipped topping. These individual-sized treats are not only delicious but also beautifully showcase the season’s freshest fruits. They’re sure to be a crowd-pleaser at your Easter brunch, offering a perfect balance of sweetness and lightness that will have everyone coming back for more.

Note: More recipes are coming soon!