50+ Easy Easter Breakfast Brunch Recipes to Celebrate in Style

Easter is a time for family, celebration, and of course, delicious food!

Whether you’re hosting an Easter brunch or bringing a dish to share, having a variety of breakfast and brunch options is essential.

From sweet treats like cinnamon rolls and fruit-filled pastries to savory dishes like quiches and breakfast casseroles, the options are endless.

The perfect Easter breakfast should cater to all tastes and dietary preferences, ensuring that everyone leaves the table satisfied.

With 50+ Easter breakfast and brunch recipes, you can create a spread that’s as memorable as the holiday itself.

Whether you’re looking for easy-to-make recipes, festive dishes, or something with a twist, this collection has something for everyone.

So, get ready to impress your guests with a stunning brunch that will elevate your Easter celebration!

50+ Easy Easter Breakfast Brunch Recipes to Celebrate in Style

With 50+ Easter breakfast and brunch recipes, your Easter table will be filled with a delicious variety of dishes that everyone will love.

From traditional favorites like deviled eggs and baked ham to creative twists like strawberry shortcake waffles or avocado toast with poached eggs, there’s something for every palate.

Planning a successful Easter brunch doesn’t have to be stressful with these diverse and flavorful recipes.

You’ll have all the inspiration you need to create a spread that not only looks beautiful but tastes even better.

Whether you’re feeding a crowd or enjoying an intimate gathering, these Easter breakfast recipes are sure to make your celebration truly special. Happy cooking and even happier eating!

Fluffy Lemon Ricotta Pancakes with Blueberry Syrup

These fluffy lemon ricotta pancakes bring a refreshing twist to your Easter brunch table. The delicate flavor of lemon combined with the creamy texture of ricotta creates an irresistibly soft pancake. Paired with a homemade blueberry syrup, this dish adds both sweetness and a pop of color to your celebration. Perfect for a family gathering or a quiet spring morning, these pancakes are guaranteed to become a staple in your holiday breakfast repertoire.

Ingredients:

• For the pancakes:
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 1/2 cup ricotta cheese
  • 3/4 cup milk
  • 2 large eggs
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • Butter or oil for cooking
• For the blueberry syrup:
  • 2 cups fresh blueberries
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tbsp lemon juice

Instructions:

1. Make the pancakes: In a large bowl, whisk together flour, baking powder, salt, and sugar. In a separate bowl, combine ricotta, milk, eggs, lemon zest, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined (be careful not to overmix).
2. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour batter onto the skillet in 1/4 cup portions. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Remove and keep warm.
3. Prepare the blueberry syrup: In a small saucepan, combine blueberries, sugar, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for about 10 minutes, until the blueberries break down and the syrup thickens slightly.
4. Serve: Stack the pancakes on plates and drizzle with the blueberry syrup. Serve immediately with extra lemon zest or a dollop of whipped cream if desired.

Fluffy Lemon Ricotta Pancakes with Blueberry Syrup are the perfect addition to your Easter brunch spread. The combination of tangy lemon, creamy ricotta, and the sweet burst of blueberry syrup creates a breakfast that feels both indulgent and refreshing. The light texture and vibrant colors make it a beautiful centerpiece for any holiday table, and the recipe is easy enough to prepare for a crowd or a smaller gathering. Enjoy these pancakes as a comforting and delicious way to start your Easter day.

Spring Vegetable Frittata with Goat Cheese and Herbs

A Spring Vegetable Frittata with Goat Cheese and Herbs is a savory, vibrant dish perfect for Easter breakfast or brunch. Loaded with seasonal vegetables like asparagus, bell peppers, and spinach, this frittata is not only packed with flavor but also offers a healthy, satisfying option for your Easter celebration. The creamy goat cheese adds richness, while the fresh herbs give it a fragrant, springtime finish. This dish is versatile and can be served warm or at room temperature, making it ideal for a buffet-style brunch.

Ingredients:

• 8 large eggs
• 1/2 cup milk or cream
• 1 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup asparagus, cut into 1-inch pieces
• 2 cups spinach, roughly chopped
• 1/2 cup goat cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Set aside.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and red bell pepper and sauté for 3-4 minutes until softened. Add the asparagus and cook for another 3-4 minutes until tender.
3. Add the spinach to the skillet and cook for 1-2 minutes, just until wilted.
4. Pour the egg mixture over the vegetables, stirring gently to distribute the eggs evenly. Cook without stirring for about 2-3 minutes until the edges begin to set.
5. Sprinkle the crumbled goat cheese, parsley, and basil over the top of the frittata. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
6. Allow the frittata to cool for a few minutes before slicing into wedges. Serve warm or at room temperature.

This Spring Vegetable Frittata with Goat Cheese and Herbs is a light yet satisfying dish that embodies the fresh flavors of spring. The colorful vegetables and creamy goat cheese create a delightful contrast, while the herbs add a fragrant, aromatic touch. It’s a perfect dish for an Easter brunch, offering a nutritious and delicious alternative to the usual heavy fare. The frittata can be made ahead and served at room temperature, making it convenient for busy holiday mornings. Whether served as a main dish or a side, it’s sure to impress your guests.

Carrot Cake Cinnamon Rolls with Cream Cheese Glaze

Carrot Cake Cinnamon Rolls with Cream Cheese Glaze combine two beloved comfort foods—carrot cake and cinnamon rolls—into one indulgent Easter treat. These soft, pillowy rolls are filled with warm cinnamon sugar and grated carrots, then topped with a luscious cream cheese glaze. The combination of flavors and textures is simply irresistible, making these rolls a perfect centerpiece for your Easter brunch table. They can be prepared the night before and baked fresh in the morning for a hassle-free yet impressive breakfast.

Ingredients:

• For the dough:
  • 3 1/2 cups all-purpose flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/4 cup sugar
  • 1/2 cup warm milk (110°F/43°C)
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 tsp salt
  • 1 tsp vanilla extract
• For the filling:
  • 1/2 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1/2 cup grated carrots
  • 1/4 cup melted butter
• For the cream cheese glaze:
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2-3 tbsp milk (adjust for desired consistency)

Instructions:

1. Make the dough: In a small bowl, combine warm milk, sugar, and yeast. Stir and let sit for 5 minutes until the yeast is foamy. In a large mixing bowl, combine the flour, butter, eggs, salt, and vanilla extract. Add the yeast mixture and stir until a dough forms. Knead the dough for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1-2 hours, or until doubled in size.
2. Prepare the filling: In a small bowl, mix together brown sugar, cinnamon, and grated carrots. Once the dough has risen, roll it out on a floured surface into a large rectangle (about 12×18 inches). Brush the dough with melted butter and sprinkle the cinnamon-sugar mixture evenly over the top.
3. Roll and cut: Starting from one long edge, carefully roll the dough into a tight log. Slice the log into 12 rolls and place them in a greased 9×13-inch baking dish.
4. Bake: Preheat the oven to 350°F (175°C). Cover the rolls with a damp cloth and let them rise for 30 minutes. Bake for 20-25 minutes, or until golden brown.
5. Make the glaze: While the rolls are baking, beat together the cream cheese, powdered sugar, vanilla extract, and enough milk to achieve a smooth, pourable glaze.
6. Serve: Once the rolls are baked, let them cool for a few minutes before drizzling with the cream cheese glaze. Serve warm.

These Carrot Cake Cinnamon Rolls with Cream Cheese Glaze are a decadent and delightful treat that combines the rich flavors of carrot cake with the comforting appeal of cinnamon rolls. The soft, fluffy rolls are filled with sweet, spiced carrots and cinnamon, and the creamy glaze adds the perfect finishing touch. They’re easy to make ahead, which makes them an ideal choice for Easter morning. With their perfect balance of sweetness and spice, these rolls will surely be a crowd-pleaser at your Easter brunch.

Sweet Potato and Sausage Breakfast Casserole

This Sweet Potato and Sausage Breakfast Casserole is a hearty and savory dish that combines the natural sweetness of roasted sweet potatoes with savory sausage, eggs, and cheese. It’s a comforting and filling option for Easter brunch that balances the richness of sausage with the earthiness of sweet potatoes. This casserole can be made the night before and baked fresh in the morning, making it a perfect solution for busy holiday mornings. It’s a crowd-pleaser that’s sure to become a go-to Easter breakfast recipe.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 lb breakfast sausage (crumbled)
• 1/2 onion, diced
• 1 bell pepper, diced
• 8 large eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp garlic powder

Instructions:

1. Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and lightly browned.
2. Cook the sausage: While the sweet potatoes are roasting, heat a large skillet over medium heat. Add the crumbled sausage and cook until browned and cooked through, breaking it up into small pieces as it cooks. Add the diced onion and bell pepper and cook for another 3-4 minutes, until softened.
3. Assemble the casserole: In a large bowl, whisk together the eggs, milk, thyme, paprika, and garlic powder. Add the roasted sweet potatoes, sausage mixture, and half of the cheddar cheese. Stir to combine.
4. Bake: Pour the mixture into a greased 9×13-inch baking dish and sprinkle the remaining cheese on top. Bake at 350°F (175°C) for 25-30 minutes, or until the eggs are set and the top is golden.
5. Serve: Let the casserole cool for a few minutes before slicing into squares. Serve warm.

The Sweet Potato and Sausage Breakfast Casserole is an ideal choice for a substantial Easter brunch. The combination of savory sausage, creamy eggs, and roasted sweet potatoes creates a well-balanced dish that’s both satisfying and flavorful. It’s perfect for a crowd and can be made ahead to save time on Easter morning. With its bold flavors and comforting texture, this casserole is sure to be a hit with family and friends alike.

Strawberry Almond French Toast Bake

This Strawberry Almond French Toast Bake is a decadent yet easy-to-make breakfast dish that’s perfect for Easter brunch. The combination of sweet strawberries, toasted almonds, and fluffy egg-soaked bread creates a comforting, indulgent breakfast. Topped with a light dusting of powdered sugar and a drizzle of maple syrup, it’s a beautiful and delicious way to celebrate the season. This make-ahead recipe allows you to enjoy more time with your guests and less time in the kitchen.

Ingredients:

• 1 loaf French bread, cut into 1-inch cubes
• 1 1/2 cups fresh strawberries, sliced
• 1/2 cup sliced almonds
• 8 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp butter (for greasing)
• Powdered sugar (for garnish)

Instructions:

1. Prepare the bread: Grease a 9×13-inch baking dish with butter. Arrange the bread cubes in an even layer in the dish. Sprinkle the sliced strawberries and almonds over the bread.
2. Make the egg mixture: In a medium bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, and salt. Pour the egg mixture over the bread cubes, ensuring all the bread is coated. Press down gently on the bread to submerge it into the custard mixture.
3. Chill: Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight to allow the bread to soak up the custard.
4. Bake: Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the casserole for 35-40 minutes, or until the top is golden brown and the custard is set.
5. Serve: Let the French toast bake cool for a few minutes before slicing. Dust with powdered sugar and drizzle with maple syrup before serving.

The Strawberry Almond French Toast Bake is the perfect sweet addition to your Easter brunch. With its warm custard-soaked bread, juicy strawberries, and toasted almonds, it’s a dish that feels indulgent yet comforting. This recipe can be prepared ahead of time, making it an excellent choice for a stress-free holiday breakfast. The combination of flavors and textures makes it a memorable dish that will leave everyone at the table asking for seconds.

Avocado Toast with Poached Eggs and Hollandaise Sauce

This Avocado Toast with Poached Eggs and Hollandaise Sauce is a modern and sophisticated take on a classic brunch favorite. The creamy avocado spread over toasted bread pairs perfectly with the richness of a poached egg, while the velvety hollandaise sauce adds an extra layer of decadence. This dish is both nutritious and indulgent, making it an excellent choice for Easter brunch. It’s simple enough to prepare yet feels elegant and special, perfect for celebrating the occasion.

Ingredients:

• 4 slices of whole grain or sourdough bread
• 2 ripe avocados, mashed
• 1 tbsp lemon juice
• Salt and pepper to taste
• 4 large eggs
• 2 tbsp white vinegar (for poaching eggs)
• For the hollandaise sauce:
  • 3 large egg yolks
  • 1/2 cup unsalted butter, melted
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions:

1. Prepare the hollandaise sauce: In a heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard. Place the bowl over a pot of simmering water (double boiler method) and whisk constantly. Slowly pour in the melted butter in a thin stream, continuing to whisk until the sauce thickens. Season with salt and pepper and remove from heat.
2. Poach the eggs: Fill a medium saucepan with water and bring to a gentle simmer. Add the vinegar. Crack each egg into a small bowl and gently slide it into the water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolk remains runny. Remove with a slotted spoon and set aside.
3. Assemble the avocado toast: While the eggs are poaching, toast the slices of bread until golden brown. Mash the avocados with lemon juice, salt, and pepper, and spread generously over each slice of toast.
4. Top and serve: Place one poached egg on each slice of avocado toast. Drizzle with the homemade hollandaise sauce and serve immediately.

Avocado Toast with Poached Eggs and Hollandaise Sauce is an elevated and indulgent option for your Easter brunch that’s both visually stunning and delicious. The creamy avocado and poached eggs offer a perfect balance of texture and flavor, while the rich hollandaise sauce ties everything together with a touch of elegance. This dish is a great way to impress your guests while keeping the preparation simple and stress-free. Whether you’re hosting a crowd or enjoying a quiet meal, this recipe is a sophisticated addition to your holiday spread.

Ham and Cheese Croissant Casserole

This Ham and Cheese Croissant Casserole is a perfect blend of flaky croissants, savory ham, and melted cheese, all held together with a rich and creamy egg custard. It’s an easy, make-ahead breakfast or brunch dish that feels indulgent and satisfying, yet simple enough for a family gathering or holiday meal. The buttery croissants soak up the egg mixture, creating a custardy texture that’s perfectly complemented by the saltiness of the ham and the richness of the cheese. This casserole is guaranteed to be a hit at your Easter brunch.

Ingredients:

• 6 large croissants, cut into cubes
• 1 1/2 cups cooked ham, diced
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Swiss cheese
• 8 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup Dijon mustard
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the casserole: Grease a 9×13-inch baking dish. Arrange the croissant cubes in the dish, layering them with diced ham and shredded cheeses.
2. Make the custard: In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, garlic powder, salt, and pepper. Pour the egg mixture evenly over the croissant cubes, pressing down gently to make sure the bread soaks up the custard.
3. Chill: Cover the casserole with plastic wrap and refrigerate for at least 1 hour or overnight to allow the bread to absorb the egg mixture.
4. Bake: Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and bake for 30-40 minutes, or until the top is golden brown and the custard is set.
5. Serve: Garnish with fresh parsley and serve warm.

This Ham and Cheese Croissant Casserole is a flavorful and comforting dish that will satisfy all your Easter brunch guests. The croissants create a fluffy, buttery base that’s perfect for soaking up the rich custard. With savory ham and gooey cheese throughout, it’s a decadent yet easy-to-make option for a special brunch. Whether you prepare it the night before or whip it up in the morning, this casserole is a crowd-pleaser that’s sure to leave everyone asking for the recipe.

Spinach and Mushroom Quiche

The Spinach and Mushroom Quiche is a light yet savory option for Easter brunch, offering a balance of earthy mushrooms, fresh spinach, and a rich, creamy custard filling. It’s easy to prepare and can be made ahead of time, making it an excellent choice for a busy holiday morning. The buttery, flaky crust serves as the perfect base for the flavorful filling, and the addition of cheese adds an extra touch of richness. This quiche is a delicious and satisfying way to incorporate veggies into your brunch spread.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 tbsp olive oil
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1/2 cup onion, diced
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• Salt and pepper to taste
• 1/4 tsp nutmeg (optional)

Instructions:

1. Prepare the crust: Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
2. Sauté the vegetables: In a skillet, heat the olive oil over medium heat. Add the onions and mushrooms and sauté until softened, about 5 minutes. Add the spinach and cook for another 1-2 minutes, just until wilted. Remove from heat and set aside to cool slightly.
3. Make the custard: In a bowl, whisk together the eggs, heavy cream, milk, mozzarella cheese, Parmesan cheese, salt, pepper, and nutmeg (if using). Stir in the sautéed vegetables.
4. Assemble and bake: Pour the egg mixture into the prepared pie crust. Bake for 35-40 minutes, or until the quiche is set and golden on top. Let it cool slightly before slicing.
5. Serve: Serve warm or at room temperature.

This Spinach and Mushroom Quiche is a versatile and flavorful dish that adds a touch of elegance to any Easter brunch. The combination of sautéed vegetables, creamy custard, and melted cheese makes it a satisfying and delicious option that’s perfect for any time of day. Whether you serve it as a side or the main event, this quiche is sure to impress your guests with its light yet rich flavors. It can be made ahead of time, making it a convenient option for busy mornings while still feeling like a special treat.

Coconut Macadamia Pancakes

Coconut Macadamia Pancakes are a tropical twist on your classic brunch favorite, featuring rich coconut flavor and crunchy macadamia nuts. The pancakes are light and fluffy with a slight hint of sweetness, making them an ideal dish for Easter morning. Topped with toasted coconut flakes and extra macadamia nuts, these pancakes create a luxurious, island-inspired breakfast experience. Pair them with fresh fruit or a drizzle of maple syrup for an unforgettable Easter brunch treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tbsp sugar
• 1/4 tsp salt
• 1 cup coconut milk (or regular milk)
• 2 large eggs
• 1/4 cup unsweetened shredded coconut
• 1/4 cup macadamia nuts, chopped
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• Toasted coconut flakes and extra chopped macadamia nuts for topping

Instructions:

1. Prepare the pancake batter: In a large bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, combine the coconut milk, eggs, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the shredded coconut and chopped macadamia nuts.
2. Cook the pancakes: Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or cooking spray. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
3. Serve: Top the pancakes with toasted coconut flakes, extra chopped macadamia nuts, and a drizzle of maple syrup. Serve immediately.

These Coconut Macadamia Pancakes are a tropical and indulgent option for your Easter brunch. The combination of coconut and macadamia nuts adds a rich, nutty flavor that complements the light, fluffy texture of the pancakes. They are easy to make yet feel special enough for a holiday brunch. Whether served with fresh fruit or a drizzle of syrup, these pancakes are a delightful way to add a touch of exotic flair to your Easter breakfast. Your guests will love the combination of flavors and the unique twist on a classic dish.

Carrot Cake Pancakes

Carrot Cake Pancakes combine the best of both worlds: the comforting flavors of a carrot cake and the fluffy texture of pancakes. Perfect for Easter brunch, these pancakes are packed with warm spices like cinnamon, nutmeg, and ginger, while grated carrots add moisture and a subtle sweetness. Topped with a creamy cream cheese glaze, these pancakes taste just like the dessert but in a more breakfast-friendly form. They’re sure to become a new family favorite for Easter morning or any special occasion.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 cup milk
• 2 large eggs
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots (about 2 medium carrots)
• 1/4 cup chopped walnuts (optional)
• Cream cheese glaze (recipe below)

For the Cream Cheese Glaze:

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

Instructions:

1. Make the cream cheese glaze: In a small bowl, whisk together the cream cheese, powdered sugar, milk, and vanilla extract until smooth. Set aside.
2. Prepare the pancake batter: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. In another bowl, whisk together the milk, eggs, brown sugar, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated carrots and walnuts (if using).
3. Cook the pancakes: Heat a griddle or large skillet over medium heat and lightly grease with butter or cooking spray. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
4. Serve: Stack the pancakes on plates and drizzle with cream cheese glaze. Serve with extra chopped walnuts if desired.

Carrot Cake Pancakes are a fun and delicious way to celebrate Easter with a dessert-inspired breakfast. They offer all the comforting flavors of carrot cake—spices, sweetness, and a creamy finish—while being light and fluffy as pancakes. The cream cheese glaze ties it all together, giving these pancakes that authentic carrot cake taste. Perfect for Easter brunch or any morning that needs a special touch, these pancakes are guaranteed to be a hit with friends and family alike.

Lemon Blueberry Ricotta Pancakes

Lemon Blueberry Ricotta Pancakes are a light and fresh option for an Easter breakfast or brunch, offering a balance of tangy lemon, sweet blueberries, and creamy ricotta. The ricotta adds a richness and moisture that makes the pancakes incredibly tender, while the lemon zest brightens the flavor profile, and the blueberries add bursts of sweetness. Topped with a dusting of powdered sugar and a drizzle of maple syrup, these pancakes are a refreshing and indulgent way to start your Easter morning.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup ricotta cheese
• 1 cup buttermilk
• 2 large eggs
• 2 tbsp sugar
• Zest of 1 lemon
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries
• Butter, for cooking
• Powdered sugar, for serving
• Maple syrup, for serving

Instructions:

1. Prepare the pancake batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the ricotta cheese, buttermilk, eggs, sugar, lemon zest, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries.
2. Cook the pancakes: Heat a griddle or large skillet over medium heat and lightly grease with butter. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
3. Serve: Stack the pancakes on plates, dust with powdered sugar, and drizzle with maple syrup. Serve immediately.

Lemon Blueberry Ricotta Pancakes are a delightful and refreshing choice for your Easter brunch, combining the bright flavors of lemon and blueberries with the richness of ricotta. The pancakes are light, fluffy, and packed with flavor, making them a perfect springtime breakfast. The ricotta ensures they stay moist and tender, while the blueberries provide pops of sweetness. These pancakes are easy to prepare and offer a deliciously indulgent way to start the holiday.

Strawberry Shortcake French Toast

Strawberry Shortcake French Toast takes the best elements of a classic strawberry shortcake and transforms them into a decadent breakfast dish. Thick slices of French toast are topped with sweetened strawberries, whipped cream, and a dusting of powdered sugar, making this an indulgent treat perfect for Easter. The French toast itself is fluffy and golden, while the strawberries provide a fresh, juicy contrast, and the whipped cream adds a light, airy finish. This dish is sure to impress at any brunch gathering.

Ingredients:

• 4 slices thick-cut challah or brioche bread
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 tbsp butter, for cooking
• 1 cup fresh strawberries, sliced
• 2 tbsp sugar
• Whipped cream, for serving
• Powdered sugar, for dusting
• Maple syrup, for serving

Instructions:

1. Prepare the strawberries: In a bowl, toss the sliced strawberries with the sugar. Let them sit for 10-15 minutes to release their juices and become syrupy.
2. Make the French toast: In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon. Dip each slice of bread into the egg mixture, making sure both sides are soaked.
3. Cook the French toast: Heat a skillet or griddle over medium heat and melt the butter. Cook the soaked bread slices for 2-3 minutes on each side, until golden brown and cooked through.
4. Assemble and serve: Place the French toast on plates and top with the macerated strawberries. Add a generous dollop of whipped cream, a dusting of powdered sugar, and drizzle with maple syrup.

Strawberry Shortcake French Toast is a showstopper that combines the classic flavors of strawberry shortcake with the comfort of French toast. The soft, golden bread soaks up the egg custard perfectly, while the sweetened strawberries provide a fresh, fruity contrast. Topped with whipped cream and a dusting of powdered sugar, this dish is both indulgent and light at the same time. It’s a perfect way to celebrate Easter morning with a touch of sweetness and elegance, and it will certainly delight guests of all ages.

Bacon and Egg Breakfast Casserole

This Bacon and Egg Breakfast Casserole is the ultimate comfort food, combining crispy bacon, fluffy scrambled eggs, and a hearty base of bread for a filling and savory Easter brunch dish. It’s easy to assemble ahead of time and can be baked fresh on the morning of your celebration. With the delicious flavors of cheddar cheese, green onions, and a touch of cream, this casserole will satisfy everyone’s breakfast cravings. Whether served with a side of fruit or alone, it’s the perfect way to start a festive Easter morning.

Ingredients:

• 6 slices of bacon
• 8 large eggs
• 1 cup whole milk or heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup chopped green onions
• 4 cups cubed day-old bread (such as French bread or brioche)
• Salt and pepper, to taste
• 1/4 tsp garlic powder (optional)
• Fresh parsley, for garnish

Instructions:

1. Cook the bacon: In a large skillet, cook the bacon over medium heat until crispy, about 7-8 minutes. Remove the bacon and set aside on paper towels to drain. Once cooled, crumble the bacon into small pieces.
2. Prepare the egg mixture: In a large bowl, whisk together the eggs, milk (or cream), salt, pepper, and garlic powder (if using). Stir in the crumbled bacon, cheddar cheese, and green onions.
3. Assemble the casserole: Grease a 9×13-inch baking dish. Add the cubed bread to the dish, then pour the egg mixture over the top, making sure all the bread is soaked. Cover and refrigerate for at least 2 hours (or overnight, for convenience).
4. Bake the casserole: Preheat the oven to 350°F (175°C). Uncover the casserole and bake for 40-45 minutes, or until the top is golden brown and the eggs are set.
5. Serve: Garnish with fresh parsley and serve warm.

This Bacon and Egg Breakfast Casserole is the perfect make-ahead dish for Easter brunch. With savory bacon, creamy eggs, and the richness of cheddar cheese, it’s an indulgent meal that can be prepped the night before and easily baked in the morning. The combination of crispy bacon and fluffy egg custard provides the ultimate comfort, while the addition of green onions gives a nice pop of freshness. It’s sure to become a go-to breakfast casserole for holidays and special gatherings.

Easter Morning Cinnamon Rolls

These Easter Morning Cinnamon Rolls are an irresistible treat to serve at your brunch table. Soft, fluffy, and generously swirled with cinnamon and sugar, they’re topped with a rich, creamy glaze that brings everything together. The dough is made from scratch, ensuring a fresh, tender texture that can’t be beat. These cinnamon rolls are perfect for celebrating Easter, whether enjoyed with a hot cup of coffee or paired with fruit salad. A deliciously sweet and indulgent way to start your day, they’ll become a family favorite.

Ingredients:

For the Dough:

• 1/2 cup warm milk
• 1/4 cup sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup melted butter
• 1/2 tsp salt
• 2 large eggs
• 4 cups all-purpose flour

For the Filling:

• 1/2 cup softened butter
• 1 cup brown sugar
• 1 tbsp ground cinnamon

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract

Instructions:

1. Prepare the dough: In a large bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes, until foamy. Add the melted butter, salt, and eggs. Stir in the flour one cup at a time until the dough forms. Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let it rise for 1-1.5 hours, or until doubled in size.
2. Roll out the dough: Preheat your oven to 350°F (175°C). Punch down the dough and roll it out on a floured surface into a rectangle (about 12×18 inches). Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon mixture over the butter.
3. Shape and bake the rolls: Starting from the long side, tightly roll the dough into a log. Slice the roll into 12 even pieces and arrange them in a greased 9×13-inch baking dish. Let the rolls rise for another 30-45 minutes. Bake for 20-25 minutes, or until golden brown.
4. Prepare the glaze: While the rolls are baking, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
5. Serve: Drizzle the glaze over the warm rolls and serve immediately.

Easter Morning Cinnamon Rolls are a sweet, comforting treat that will make your holiday breakfast extra special. The dough is soft and fluffy, while the cinnamon-sugar filling adds just the right amount of sweetness. Topped with a smooth glaze, these rolls are decadent yet light enough to enjoy with your Easter brunch spread. Whether you make them the night before or bake them fresh in the morning, these cinnamon rolls will undoubtedly become a tradition for your Easter celebrations.

Mini Quiche Lorraine

Mini Quiche Lorraine is a delicious and elegant way to elevate your Easter brunch. These individual quiches are filled with a rich custard made from eggs, cream, and cheese, and then topped with crispy bacon and caramelized onions. The mini size makes them perfect for serving at a buffet or as an appetizer, and their bite-sized nature means guests can enjoy a variety of other dishes without feeling too full. The buttery crust, savory filling, and touch of bacon make these mini quiches a crowd-pleaser.

Ingredients:

• 1 sheet of puff pastry (or pre-made pie crusts)
• 6 slices of bacon
• 1/2 cup chopped onion
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/2 cup grated Swiss cheese
• 1/4 tsp salt
• 1/4 tsp pepper
• Fresh parsley, for garnish

Instructions:

1. Prepare the crust: Preheat the oven to 375°F (190°C). Roll out the puff pastry and cut into 6 small circles using a cookie cutter or glass. Press the circles into a muffin tin to form little crusts.
2. Cook the bacon and onions: In a skillet, cook the bacon over medium heat until crispy, about 7-8 minutes. Remove and crumble. In the same skillet, cook the chopped onions until softened and caramelized, about 5 minutes.
3. Prepare the filling: In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper. Stir in the grated Swiss cheese.
4. Assemble the quiches: Evenly distribute the crumbled bacon and caramelized onions into the pastry crusts. Pour the egg mixture over the top, filling each quiche almost to the top.
5. Bake the quiches: Bake the quiches for 18-20 minutes, or until the custard is set and golden brown on top.
6. Serve: Garnish with fresh parsley and serve warm.

Mini Quiche Lorraine is an elegant and savory option for your Easter brunch. These little quiches are packed with flavor—rich, creamy custard, crispy bacon, and sweet onions all tucked into a buttery pastry crust. They’re the perfect size for individual servings and are sure to impress your guests with their delicate appearance and indulgent taste. Whether served alongside a salad or as part of a larger buffet, these quiches add a touch of sophistication and flavor to any gathering.

Note: More recipes are coming soon!