easter brunch buffet recipes

Easter brunch is a delightful tradition that brings friends and family together to celebrate the season of renewal.

Whether you’re hosting a small gathering or a large celebration, the spread of food plays a key role in making the occasion memorable.

If you’re looking to create a delicious and varied Easter brunch buffet, look no further.

We’ve compiled a list of over 35 mouthwatering recipes that will elevate your Easter feast, featuring everything from savory dishes like quiches and baked ham to sweet treats like carrot cake pancakes and hot cross buns.

These recipes are designed to be easy to make, crowd-pleasing, and perfect for showcasing the best of springtime flavors.

So, gather your ingredients, set the table, and get ready to wow your guests with a festive Easter brunch buffet they’ll never forget!

35+ Delicious Easter Brunch Buffet Recipes to Try This Year

Whether you’re a fan of classic Easter flavors or want to try something new, our collection of 35+ Easter brunch buffet recipes has something for everyone.

From vibrant vegetable dishes to indulgent sweet treats, there’s no shortage of options to make your Easter brunch a showstopper.

The beauty of these recipes is that they can be prepared ahead of time, making the day itself stress-free so you can spend more time with loved ones.

So, let your creativity run wild, mix and match these dishes, and enjoy a beautiful, flavorful Easter brunch that your guests will rave about long after the day is over.

Classic Deviled Eggs with a Twist

Deviled eggs are a classic Easter brunch dish, and this version adds a unique twist with the inclusion of fresh herbs and a touch of Dijon mustard. The creamy filling is topped with crispy bacon and chives, offering a savory contrast to the smooth texture. These deviled eggs will surely be a hit at your Easter brunch, providing both a delicious flavor and an eye-catching presentation.

Ingredients:

• 12 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• Salt and pepper to taste
• 3 slices of bacon, cooked and crumbled
• 2 tablespoons finely chopped fresh chives
• Paprika for garnish

Instructions:

1. Hard boil the eggs by placing them in a pot of cold water. Bring the water to a boil, then reduce heat and let the eggs simmer for 10 minutes.
2. Remove the eggs and place them in a bowl of ice water to cool.
3. Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl.
4. Mash the yolks with a fork and add the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir until smooth and creamy.
5. Spoon or pipe the yolk mixture back into the egg whites.
6. Top with crumbled bacon, a sprinkle of chives, and a dash of paprika for color.
7. Chill the deviled eggs in the fridge for at least 30 minutes before serving.

These deviled eggs are an elevated version of the traditional recipe, providing a burst of flavor from the combination of creamy yolk filling, crispy bacon, and fresh herbs. They are easy to prepare ahead of time and serve chilled, making them an ideal addition to any Easter brunch buffet. The combination of textures and flavors will leave guests coming back for more.

Spring Vegetable Quiche

A light and savory vegetable quiche is perfect for an Easter brunch, and this version uses fresh spring vegetables like spinach, asparagus, and leeks. The creamy custard filling is balanced by a buttery, flaky crust, and the addition of cheese adds a rich, indulgent flavor. This quiche is not only a delicious option but also a visually appealing one, filled with vibrant, seasonal veggies.

Ingredients:

• 1 pre-baked pie crust (9-inch)
• 1 tablespoon olive oil
• 1 leek, cleaned and sliced
• 1 bunch of asparagus, cut into 1-inch pieces
• 1 cup fresh spinach, chopped
• 1 cup shredded sharp cheddar cheese
• 4 large eggs
• 1 cup heavy cream
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1/2 teaspoon ground nutmeg

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat. Add the leek and cook until softened, about 3 minutes.
3. Add the asparagus and cook for another 5-7 minutes until tender. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside to cool.
4. In a mixing bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until smooth.
5. Layer the cooked vegetables and cheddar cheese in the bottom of the pre-baked pie crust.
6. Pour the egg mixture over the vegetables and cheese.
7. Bake for 35-40 minutes, or until the quiche is set in the center and lightly browned on top.
8. Let the quiche cool for 10 minutes before slicing and serving.

This spring vegetable quiche brings the freshness of the season into your Easter brunch. The creamy custard paired with vibrant vegetables creates a perfect balance of flavors. Whether you serve it warm or at room temperature, this dish is sure to be a favorite on your buffet table. It’s a versatile recipe that can be adapted to suit other vegetables or cheeses based on your preferences.

Hot Cross Buns with Orange Glaze

Hot cross buns are a traditional Easter treat, and this recipe puts a fresh spin on the classic by adding a zesty orange glaze. These sweet, spiced buns are soft and pillowy, filled with dried fruit and a hint of cinnamon and nutmeg. Topped with a sweet, tangy glaze, they make a perfect addition to your Easter brunch spread, offering a festive and flavorful way to celebrate.

Ingredients:

• 3 cups all-purpose flour
• 1 packet active dry yeast
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup milk
• 1/4 cup water
• 1/4 cup unsalted butter
• 1 large egg
• 1 cup dried currants or raisins
• 1 tablespoon orange zest
• 1/2 cup confectioners’ sugar
• 1-2 tablespoons fresh orange juice

Instructions:

1. In a large mixing bowl, combine the flour, yeast, sugar, salt, cinnamon, and nutmeg.
2. In a saucepan, heat the milk, water, and butter until warm but not hot. Add the liquid mixture to the dry ingredients, along with the egg, and stir to combine.
3. Knead the dough for about 8-10 minutes until smooth and elastic. Add the currants and orange zest and knead until evenly distributed.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1-1.5 hours or until doubled in size.
5. Punch down the dough, then divide it into 12 equal portions. Shape each portion into a ball and place them on a baking sheet lined with parchment paper.
6. Cover the buns and let them rise for another 30 minutes.
7. Preheat the oven to 375°F (190°C). Bake the buns for 18-20 minutes, or until golden brown.
8. While the buns bake, make the orange glaze by mixing the confectioners’ sugar and orange juice until smooth.
9. Once the buns are baked, remove them from the oven and cool slightly before drizzling the glaze over the top in a cross shape.

These hot cross buns with orange glaze are a perfect way to bring a sweet, festive note to your Easter brunch. The soft, spiced buns paired with the tangy glaze make for a delightful contrast of flavors. They are ideal for serving as a breakfast treat or an afternoon snack, and their beautiful golden color and glaze make them visually striking as well. Make them the star of your buffet and enjoy the delicious seasonal flavors.

Spring Strawberry Spinach Salad

A refreshing and vibrant salad, the Spring Strawberry Spinach Salad is a delightful mix of sweet strawberries, tender spinach, and crunchy almonds, all tied together with a tangy balsamic vinaigrette. The combination of fruit, greens, and nuts makes it a perfect addition to your Easter brunch buffet, offering a light, healthy, and colorful option. The salad can be served on its own or as a complement to other savory dishes, adding a burst of flavor to your spread.

Ingredients:

• 4 cups fresh baby spinach
• 1 cup strawberries, hulled and sliced
• 1/2 cup sliced almonds, toasted
• 1/4 red onion, thinly sliced
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the spinach, strawberries, and red onion.
2. In a small skillet, toast the almonds over medium heat until golden brown, about 3-5 minutes. Set aside to cool.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss to coat.
5. Top with toasted almonds and crumbled feta cheese, if using.
6. Serve immediately or refrigerate for up to 30 minutes before serving.

This Spring Strawberry Spinach Salad is a perfect light and fresh addition to your Easter brunch. The balance of sweet strawberries, tangy feta, and crunchy almonds makes for an irresistible combination that is both satisfying and refreshing. The balsamic vinaigrette adds just the right amount of tang to tie everything together. With its vibrant colors and bright flavors, this salad will brighten up any brunch spread.

Herb-Crusted Lamb Chops

For a show-stopping Easter brunch dish, these herb-crusted lamb chops are tender, flavorful, and visually impressive. The lamb is seasoned with a fragrant blend of fresh herbs and garlic, then roasted to perfection. The combination of rosemary, thyme, and parsley infuses the meat with aromatic flavors, making it a memorable dish for any holiday gathering. Serve alongside roasted vegetables or a light salad to complete the meal.

Ingredients:

• 8 lamb chops, frenched
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the olive oil, garlic, rosemary, thyme, parsley, Dijon mustard, salt, and pepper.
3. Rub the herb mixture over both sides of the lamb chops, ensuring they are well-coated.
4. Heat a large ovenproof skillet over medium-high heat. Once hot, add the lamb chops and sear them for 2-3 minutes on each side, until browned.
5. Transfer the skillet to the preheated oven and roast the lamb chops for 10-12 minutes for medium-rare, or longer if you prefer them well-done.
6. Remove the lamb chops from the oven and let them rest for 5 minutes before serving.

These herb-crusted lamb chops are the perfect main dish for an Easter brunch, bringing rich, savory flavors and a beautiful presentation to the table. The fresh herbs elevate the natural flavor of the lamb, making this dish both flavorful and aromatic. The tender meat, combined with the golden brown crust, creates a memorable centerpiece for your brunch spread. Whether you’re serving a small gathering or a larger crowd, these lamb chops are sure to impress.

Carrot Cake Muffins with Cream Cheese Frosting

These Carrot Cake Muffins are the ideal sweet treat for your Easter brunch, combining the classic flavors of carrot cake with the convenience of individual servings. Packed with grated carrots, cinnamon, and walnuts, these muffins are moist and flavorful. A swirl of rich cream cheese frosting on top adds a creamy finish, making these muffins a delightful and festive addition to your Easter buffet.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 ½ cups grated carrots
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 ½ 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 medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, whisk the eggs, oil, brown sugar, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots and chopped walnuts, if using.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
8. While the muffins cool, prepare the cream cheese frosting by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
9. Once the muffins have cooled, frost with a generous swirl of cream cheese frosting.

These Carrot Cake Muffins with Cream Cheese Frosting are the perfect balance of sweet and savory, offering a moist, flavorful bite with each muffin. The frosting adds a rich, creamy touch that complements the warm spices of the carrot cake. These muffins are easy to prepare ahead of time and are sure to be a favorite at your Easter brunch buffet. They combine the best of carrot cake in a portable form, making them both convenient and indulgent.

Deviled Eggs with Bacon and Chives

Deviled eggs are a classic Easter brunch dish, and this variation with bacon and chives takes them to the next level. The creamy yolk filling is enhanced with crispy bacon and fresh chives for a deliciously savory bite. The combination of smoky bacon, tangy mustard, and rich mayonnaise makes these deviled eggs a crowd-pleaser. They are easy to prepare in advance, making them a perfect addition to any brunch buffet.

Ingredients:

• 12 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• Salt and pepper to taste
• 4 strips bacon, cooked and crumbled
• 2 tablespoons fresh chives, finely chopped
• Paprika for garnish

Instructions:

1. Place the eggs in a large saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes.
2. Remove the eggs from the water and let them cool in an ice bath or under cold running water.
3. Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a medium bowl.
4. Mash the yolks with a fork and add the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
5. Stir in the crumbled bacon and chopped chives.
6. Spoon or pipe the yolk mixture back into the egg whites.
7. Sprinkle with paprika and additional chives for garnish before serving.

These Deviled Eggs with Bacon and Chives are a fun and flavorful twist on the traditional recipe. The smoky bacon and fresh chives add an extra layer of flavor, making them an irresistible appetizer for your Easter brunch. They’re a great finger food, perfect for guests to enjoy alongside other dishes. With their creamy texture and savory toppings, these deviled eggs are bound to be a hit and disappear quickly from the buffet table.

Ham and Cheese Croissant Sliders

Ham and Cheese Croissant Sliders are a deliciously savory and easy-to-make dish that works perfectly as a hearty addition to your Easter brunch buffet. The buttery, flaky croissants are filled with savory ham and melted cheese, creating a perfect combination of textures and flavors. Baked until golden and crispy, these sliders are an excellent finger food option, making them an ideal choice for feeding a crowd during a brunch gathering.

Ingredients:

• 12 croissants, split in half
• 12 slices deli ham
• 12 slices Swiss cheese
• 1/4 cup melted butter
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Arrange the bottom halves of the croissants in a 9×13-inch baking dish.
2. Layer the ham and Swiss cheese slices over the croissant bottoms, then place the top halves of the croissants on top to form sliders.
3. In a small bowl, whisk together the melted butter, Dijon mustard, brown sugar, garlic powder, onion powder, salt, and pepper.
4. Pour the butter mixture evenly over the sliders, making sure each one is well coated.
5. Cover the baking dish with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for an additional 5-7 minutes, until the croissants are golden brown and the cheese is melted.
6. Serve warm, cutting the sliders into individual portions.

Ham and Cheese Croissant Sliders are a perfect balance of savory flavors and flaky texture, making them a standout choice for your Easter brunch. The buttery croissants soak up the delicious butter mixture, while the ham and Swiss cheese provide a satisfying filling. Whether served as an appetizer or a main dish, these sliders are sure to impress your guests with their ease of preparation and mouthwatering taste. They also make for great leftovers, so you can enjoy them even after the brunch is over.

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes offer a light, fluffy, and tangy twist on traditional pancakes. The ricotta cheese gives them an incredibly soft and moist texture, while the lemon zest and juice infuse the pancakes with a refreshing citrus flavor. Topped with fresh berries and a drizzle of syrup, these pancakes make for a perfect Easter brunch dish that feels both indulgent and fresh.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 2 large eggs
• 3/4 cup milk
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• Butter or oil for cooking

Instructions:

1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the ricotta cheese, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth and combined.
3. Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
4. Heat a griddle or large skillet over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking for about 2-3 minutes per side or until golden brown.
6. Serve the pancakes warm with fresh berries and syrup.

Lemon Ricotta Pancakes are a deliciously decadent yet refreshing option for your Easter brunch. The combination of creamy ricotta and zesty lemon creates an irresistible flavor profile that’s sure to impress. These pancakes are light, fluffy, and perfectly sweet, making them an ideal dish to serve alongside other brunch favorites. Whether you drizzle them with syrup or top them with whipped cream and berries, they’re sure to be a crowd favorite and a great way to celebrate the season.

Asparagus and Goat Cheese Tart

This Asparagus and Goat Cheese Tart is a savory, elegant dish that adds a sophisticated touch to any Easter brunch buffet. The flaky, buttery crust is filled with a creamy goat cheese mixture and topped with fresh asparagus spears, making it not only a delicious treat but also a visually stunning centerpiece. The tangy goat cheese pairs perfectly with the crisp asparagus, creating a harmonious balance of flavors. Whether served warm or at room temperature, this tart is an excellent vegetarian option for your spread.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed
• 1/2 cup goat cheese, crumbled
• 1/4 cup ricotta cheese
• 1 egg, beaten
• 1 teaspoon lemon zest
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to fit the baking sheet. Place it on the prepared baking sheet and use a fork to prick the surface of the pastry.
3. In a bowl, mix together the goat cheese, ricotta cheese, beaten egg, lemon zest, salt, and pepper until smooth.
4. Spread the cheese mixture evenly over the puff pastry, leaving a border around the edges.
5. Arrange the asparagus spears on top of the cheese mixture, pressing them gently into the filling.
6. Brush the edges of the pastry with olive oil.
7. Bake the tart for 25-30 minutes, or until the pastry is golden and crispy and the asparagus is tender.
8. Garnish with fresh thyme if desired and serve warm or at room temperature.

The Asparagus and Goat Cheese Tart is a perfect blend of flavors and textures that adds elegance to your Easter brunch. The creamy cheese filling pairs beautifully with the tender asparagus, while the puff pastry provides a satisfying, buttery crunch. This dish is not only delicious but also visually impressive, making it a great choice to serve at special occasions like Easter. It’s easy to prepare in advance and can be enjoyed either warm or at room temperature, ensuring it’s both a versatile and impressive option for your brunch buffet.

Maple-Glazed Bacon-Wrapped Brussels Sprouts

Maple-Glazed Bacon-Wrapped Brussels Sprouts offer the perfect combination of sweet and savory flavors, making them a crowd-pleasing side dish for your Easter brunch. The Brussels sprouts are first roasted with crispy bacon, then drizzled with a sweet maple glaze for added depth of flavor. The smoky bacon and earthy Brussels sprouts are complemented by the rich sweetness of the maple syrup, creating a unique and irresistible dish that will have your guests coming back for more.

Ingredients:

• 12 Brussels sprouts, trimmed and halved
• 6 slices bacon
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts in olive oil, salt, and pepper.
3. Cut each slice of bacon in half and wrap each Brussels sprout half with a piece of bacon, securing with toothpicks if needed.
4. Place the bacon-wrapped Brussels sprouts on the prepared baking sheet and roast for 20-25 minutes, or until the bacon is crispy and the Brussels sprouts are tender.
5. Drizzle the maple syrup over the Brussels sprouts and return to the oven for an additional 5 minutes, allowing the glaze to caramelize.
6. Serve warm and enjoy the sweet and savory combination.

These Maple-Glazed Bacon-Wrapped Brussels Sprouts are the perfect balance of sweetness and smokiness, offering a savory side dish that will elevate your Easter brunch. The bacon adds a deliciously crispy texture, while the Brussels sprouts are tender and flavorful. The maple syrup glaze ties everything together, creating a dish that’s both satisfying and flavorful. These bite-sized treats are easy to make and will be a hit at your brunch, offering a unique twist on a classic vegetable dish.

Fruit and Nut Croissant French Toast Casserole

This Fruit and Nut Croissant French Toast Casserole is a decadent and indulgent dish that combines buttery croissants, fresh fruit, and crunchy nuts, all baked into a luscious French toast casserole. The soft, custardy interior contrasts beautifully with the golden, crispy top, while the mix of seasonal fruit and toasted nuts adds a burst of flavor and texture. It’s an ideal option for feeding a crowd at Easter brunch and can easily be prepared the night before for convenience.

Ingredients:

• 6 large croissants, cut into chunks
• 1 cup mixed berries (such as strawberries, blueberries, or raspberries)
• 1/4 cup chopped nuts (walnuts, pecans, or almonds)
• 6 large eggs
• 1 1/2 cups milk
• 1/4 cup heavy cream
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of salt
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Layer the croissant chunks in the prepared dish, spreading them evenly. Top with the mixed berries and chopped nuts.
3. In a large bowl, whisk together the eggs, milk, cream, maple syrup, vanilla extract, cinnamon, and salt until well combined.
4. Pour the egg mixture over the croissants, ensuring all pieces are soaked. Press down gently with a spatula to make sure the croissants absorb the liquid.
5. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
6. Bake the casserole uncovered for 30-40 minutes, or until the top is golden brown and crispy, and the center is set.
7. Let the casserole cool slightly before serving. Dust with powdered sugar if desired.

The Fruit and Nut Croissant French Toast Casserole is the epitome of indulgence and comfort, making it an excellent choice for Easter brunch. The combination of buttery croissants, fresh fruit, and crunchy nuts creates a delightful contrast of textures, while the rich custard base ties everything together in a sweet, savory harmony. This dish is perfect for preparing in advance, allowing you to enjoy a stress-free brunch with minimal effort. Whether served as a main dish or a sweet treat, this casserole will undoubtedly become a brunch favorite.

Spinach and Feta Stuffed Mushrooms

Spinach and Feta Stuffed Mushrooms are a savory, bite-sized treat that makes a wonderful addition to your Easter brunch buffet. The earthy mushrooms are filled with a creamy, flavorful mixture of sautéed spinach, feta cheese, garlic, and herbs, creating a rich and satisfying dish. They’re perfect as an appetizer or side dish and can be prepared ahead of time for added convenience. These stuffed mushrooms are not only delicious but also visually appealing, making them a great choice for entertaining.

Ingredients:

• 16 large white or cremini mushrooms, stems removed and caps cleaned
• 2 tablespoons olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the mushroom caps on a baking sheet lined with parchment paper.
2. Heat the olive oil in a pan over medium heat. Add the garlic and sauté for 1 minute, until fragrant.
3. Add the chopped spinach to the pan and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.
4. In a bowl, mix together the sautéed spinach, feta cheese, cream cheese, parsley, salt, and pepper until well combined.
5. Stuff each mushroom cap with the spinach mixture, pressing gently to pack it in.
6. (Optional) Sprinkle the tops of the stuffed mushrooms with breadcrumbs for added crunch.
7. Bake for 15-20 minutes, until the mushrooms are tender and the filling is golden and bubbly.
8. Serve warm and enjoy.

Spinach and Feta Stuffed Mushrooms are a flavorful and elegant addition to your Easter brunch, offering a perfect balance of creamy, savory, and fresh flavors. The tender mushroom caps provide an excellent base for the rich spinach and feta filling, while the optional breadcrumb topping adds a delightful crunch. These mushrooms are not only tasty but also make for an impressive appetizer that will disappear quickly from the buffet table. They can be easily prepared ahead of time, making them a stress-free yet sophisticated dish for any occasion.

Carrot Cake Pancakes with Cream Cheese Drizzle

Carrot Cake Pancakes with Cream Cheese Drizzle are a festive and indulgent dish that brings the flavors of carrot cake to your Easter brunch in a fun and satisfying pancake form. The warm, spiced pancakes are filled with grated carrots, adding sweetness and texture, while the cream cheese drizzle adds a luscious, tangy finish. These pancakes offer a sweet and satisfying option that’s perfect for Easter celebrations and sure to impress your guests.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 egg
• 1 1/4 cups milk
• 1 teaspoon vanilla extract
• 1/2 cup grated carrots
• 1/4 cup chopped walnuts (optional)
• 1 tablespoon butter, melted
• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 2 tablespoons milk (for the drizzle)

Instructions:

1. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, whisk the egg, milk, vanilla extract, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the grated carrots and walnuts (if using).
4. Heat a griddle or large skillet over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the griddle for each pancake, cooking for about 2-3 minutes per side or until golden brown.
6. While the pancakes are cooking, prepare the cream cheese drizzle by whisking the cream cheese, powdered sugar, vanilla extract, and milk together until smooth and creamy.
7. Serve the pancakes warm with a generous drizzle of the cream cheese mixture.

Carrot Cake Pancakes with Cream Cheese Drizzle are a deliciously sweet and indulgent way to start your Easter brunch. The warm spices and grated carrots in the pancakes provide a familiar carrot cake flavor, while the cream cheese drizzle adds a rich, tangy finish. This dish is not only a fun twist on traditional pancakes but also an impressive way to celebrate the holiday. Perfect for anyone with a sweet tooth, these pancakes are sure to become a brunch favorite.

Spring Vegetable Quiche

This Spring Vegetable Quiche is a light, fresh, and vibrant dish that showcases the best of spring produce. Filled with a variety of seasonal vegetables like asparagus, peas, and spinach, and a rich egg custard, this quiche offers a perfect balance of savory flavors. The flaky pie crust makes it a comforting dish while the fresh vegetables bring brightness and color to your Easter brunch table. It’s an excellent choice for both vegetarians and meat-eaters alike.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 cup asparagus, chopped into bite-sized pieces
• 1/2 cup frozen peas, thawed
• 1 cup fresh spinach, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup grated cheddar cheese
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the pie crust and set aside.
2. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
3. Add the asparagus and cook for another 3-4 minutes, until tender. Add the peas and spinach, cooking for an additional 2 minutes until the spinach is wilted.
4. In a bowl, whisk together the eggs, heavy cream, grated cheese, salt, and pepper.
5. Spread the sautéed vegetables evenly in the pie crust, then pour the egg mixture over the top.
6. Bake for 30-35 minutes, or until the quiche is set and the top is lightly golden.
7. Garnish with fresh herbs if desired, and serve warm or at room temperature.

The Spring Vegetable Quiche is a perfect way to celebrate the freshness of the season at your Easter brunch. It combines the richness of eggs and cream with the bright, earthy flavors of spring vegetables. The crispy pie crust provides the ideal base for the creamy filling, making it a comforting yet light addition to your brunch spread. Whether you serve it alongside other dishes or as the main event, this quiche is sure to be a hit with your guests, offering a flavorful and satisfying option that’s both healthy and delicious.

Note: More recipes are coming soon!