30+ Savory Easter Brunch Egg Recipes for Every Taste

Easter brunch is one of the most anticipated meals of the year, offering the perfect opportunity to gather with family and friends over a delightful spread of delicious food.

When it comes to Easter, eggs are a classic feature on any brunch table, symbolizing new beginnings and the beauty of spring.

From creamy scrambled eggs to savory quiches, there are endless ways to incorporate eggs into your Easter menu.

In this article, we’ve gathered 30+ egg-based recipes that will take your Easter brunch to the next level.

Whether you’re hosting a big family gathering or enjoying a quiet celebration, these recipes are sure to satisfy all tastes and preferences.

From hearty egg casseroles to bite-sized egg muffins, you’ll find a variety of dishes that are as easy to prepare as they are delicious.

So grab your whisk and let’s dive into these mouthwatering Easter brunch egg recipes!

30+ Savory Easter Brunch Egg Recipes for Every Taste

Easter brunch is an opportunity to showcase both creativity and tradition, and what better way to do that than with eggs?

The versatility of eggs allows them to shine in a variety of dishes, from comforting baked casseroles to elegant savory pastries.

With these 30+ Easter brunch egg recipes, you can effortlessly create a stunning spread that will delight your guests and leave them raving about your cooking skills.

Whether you’re looking for something light and fresh or rich and indulgent, there’s an egg recipe for every palate.

So go ahead, experiment, and enjoy a beautiful Easter brunch with these egg-inspired dishes!

Easter Deviled Egg Platter with Bacon and Chives

Deviled eggs are a quintessential Easter brunch favorite, and this recipe elevates them with crispy bacon and fresh chives. Perfect for serving as a centerpiece or alongside other brunch dishes, these eggs are creamy, savory, and slightly tangy. The added crunch of bacon and the mild oniony flavor of chives make these a crowd-pleasing option that’s both festive and delicious.

Ingredients

• 12 large eggs
• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp white vinegar
• 4 strips of bacon, cooked and crumbled
• 2 tbsp fresh chives, finely chopped
• Salt and pepper to taste
• Paprika for garnish

Instructions

1. Prepare the eggs: Place the eggs in a large pot and cover them with water. Bring to a boil, then reduce to a simmer for 10 minutes. Transfer the eggs to an ice bath and let cool before peeling.
2. Halve the eggs: Slice each egg in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and arrange the whites on a serving platter.
3. Make the filling: Mash the yolks with a fork. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until smooth and creamy.
4. Assemble the eggs: Spoon or pipe the yolk mixture back into the egg whites.
5. Garnish: Top each egg with crumbled bacon and a sprinkle of chopped chives. Lightly dust with paprika for a pop of color.
6. Serve: Chill the eggs in the refrigerator for at least 30 minutes before serving.

This Easter Deviled Egg Platter is not only delicious but also visually appealing with its colorful garnishes. The crispy bacon and fresh chives add a delightful contrast to the creamy egg yolk filling. Perfect for brunch tables, these deviled eggs are sure to become a beloved Easter tradition.

Cheesy Baked Egg Casserole with Spinach and Ham

For a hearty main dish, this Cheesy Baked Egg Casserole combines the flavors of fresh spinach, savory ham, and gooey cheese. It’s an all-in-one dish that’s easy to prepare and packed with protein to fuel your Easter festivities. This casserole’s rich flavors and golden-baked top make it a highlight of any brunch spread.

Ingredients

• 8 large eggs
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 1 cup cooked ham, diced
• 2 cups fresh spinach, chopped
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Prepare the spinach: Heat olive oil in a skillet over medium heat. Add the chopped spinach and cook until wilted. Set aside.
2. Mix the base: In a large bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper.
3. Assemble the casserole: Grease a 9×13-inch baking dish. Spread the cooked spinach and diced ham evenly across the bottom. Pour the egg mixture over the top and sprinkle evenly with cheddar and mozzarella cheeses.
4. Bake: Preheat the oven to 375°F (190°C). Bake the casserole for 25–30 minutes or until the eggs are set and the top is golden brown.
5. Serve: Let cool slightly before slicing into squares.

This Cheesy Baked Egg Casserole is a versatile and satisfying dish that can be prepared ahead of time, making Easter brunch stress-free. The combination of ham, spinach, and cheese provides a balance of flavors and textures that will delight guests of all ages.

Mini Asparagus and Goat Cheese Egg Muffins

These Mini Asparagus and Goat Cheese Egg Muffins are elegant, bite-sized treats perfect for Easter brunch. Packed with tender asparagus, tangy goat cheese, and fluffy eggs, they’re a light and flavorful option for those who prefer individual servings. These muffins are not only delicious but also easy to grab and enjoy, making them a hit for gatherings.

Ingredients

• 6 large eggs
• ¼ cup heavy cream
• 1 cup asparagus, chopped into 1-inch pieces
• ½ cup crumbled goat cheese
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• Non-stick spray or muffin liners

Instructions

1. Prepare the asparagus: Blanch the asparagus pieces in boiling water for 1–2 minutes until tender. Drain and set aside.
2. Mix the egg base: In a mixing bowl, whisk together eggs, heavy cream, thyme, salt, and pepper.
3. Assemble the muffins: Preheat the oven to 350°F (175°C). Grease a muffin tin or line with muffin liners. Divide the asparagus pieces evenly among the muffin cups. Pour the egg mixture over the asparagus and top each muffin with crumbled goat cheese.
4. Bake: Bake for 15–20 minutes or until the eggs are set and slightly golden on top.
5. Serve: Let cool for a few minutes before removing from the tin.

Mini Asparagus and Goat Cheese Egg Muffins are a sophisticated addition to your Easter brunch menu. Their delicate flavors and convenient portion size make them ideal for serving a crowd. These muffins can also be prepared in advance, leaving you more time to enjoy the holiday with loved ones.

Creamy Avocado and Poached Egg Toast

This creamy Avocado and Poached Egg Toast is a fresh and vibrant option for Easter brunch, combining the richness of avocado with a perfectly poached egg. The creamy avocado spread is complemented by the silky egg yolk, creating a satisfying yet light dish. It’s a healthier choice that’s still indulgent and packed with flavor, making it perfect for starting your holiday meal.

Ingredients

• 4 large eggs
• 2 ripe avocados
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 4 slices whole grain or sourdough bread
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh parsley for garnish

Instructions

1. Prepare the avocado spread: In a bowl, mash the avocados with lemon juice, olive oil, salt, and pepper until smooth and creamy.
2. Poach the eggs: Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar (optional) to help the eggs hold their shape. Crack each egg into a separate small bowl and gently slide it into the simmering water. Cook for 3-4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon.
3. Toast the bread: While the eggs are poaching, toast the slices of bread until golden and crispy.
4. Assemble the toast: Spread the mashed avocado evenly over the toasted bread. Top each slice with a poached egg and sprinkle with red pepper flakes and fresh parsley.
5. Serve: Serve immediately while the eggs are warm and the avocado is creamy.

This Creamy Avocado and Poached Egg Toast is a simple yet elegant addition to any Easter brunch table. The rich flavors of the avocado pair perfectly with the delicate poached egg, creating a dish that’s both satisfying and visually appealing. It’s quick to prepare and can easily be made in batches to serve a group.

Spinach and Feta Quiche with a Buttery Crust

A Spinach and Feta Quiche with a buttery, flaky crust makes for an irresistible Easter brunch centerpiece. The creamy custard filling, made with fresh spinach, tangy feta cheese, and a hint of nutmeg, is perfectly balanced by the buttery pie crust. This savory quiche is versatile and can be served warm or at room temperature, making it an ideal dish for brunch gatherings.

Ingredients

• 1 pre-made pie crust (or homemade if preferred)
• 4 large eggs
• 1 cup heavy cream
• 1½ cups fresh spinach, chopped
• ½ cup crumbled feta cheese
• 1 small onion, finely chopped
• 1 tbsp olive oil
• ½ tsp ground nutmeg
• Salt and pepper to taste

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Prepare the filling: In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent. Add the spinach and cook until wilted, then set aside to cool.
3. Make the custard: In a mixing bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper.
4. Assemble the quiche: Spread the spinach and onion mixture evenly over the pie crust. Pour the egg mixture over the top, and sprinkle crumbled feta cheese evenly over the custard.
5. Bake: Bake the quiche for 30-35 minutes, or until the top is golden and a knife inserted into the center comes out clean.
6. Serve: Allow the quiche to cool for a few minutes before slicing and serving.

This Spinach and Feta Quiche is a perfect balance of creamy and savory flavors, with a rich, buttery crust. It’s a sophisticated dish that’s easy to prepare, and it pairs wonderfully with other brunch dishes. Whether served warm or at room temperature, this quiche is sure to be a hit at your Easter celebration.

Scrambled Eggs with Smoked Salmon and Chive Cream Cheese

This dish takes scrambled eggs to the next level with the addition of delicate smoked salmon and tangy chive cream cheese. It’s a luxurious combination of textures and flavors that’s perfect for Easter brunch. The creamy texture of the eggs pairs beautifully with the smoky, rich salmon, while the chive cream cheese adds a burst of freshness.

Ingredients

• 6 large eggs
• 2 tbsp butter
• 4 oz smoked salmon, sliced into strips
• 4 oz chive cream cheese
• 1 tbsp fresh chives, chopped
• Salt and pepper to taste
• 2 tbsp heavy cream (optional, for creamier eggs)

Instructions

1. Prepare the eggs: In a bowl, whisk the eggs with salt, pepper, and heavy cream (if using) until well combined.
2. Scramble the eggs: Heat butter in a large skillet over medium-low heat. Pour in the eggs and gently stir with a spatula as they begin to set. Continue stirring until the eggs are soft and creamy, about 3-4 minutes.
3. Add the salmon and cream cheese: Once the eggs are cooked but still slightly runny, add the smoked salmon and chive cream cheese. Stir gently until the cream cheese has melted into the eggs and the salmon is heated through.
4. Serve: Spoon the scrambled eggs onto plates and garnish with freshly chopped chives.

These Scrambled Eggs with Smoked Salmon and Chive Cream Cheese offer a rich and elegant twist on the classic scrambled eggs. The creamy eggs combined with the savory salmon and tangy chive cream cheese create a luxurious dish that’s perfect for a special occasion like Easter brunch. It’s simple to prepare yet feels indulgent, making it a must-try for your holiday menu.

Sweet Potato and Egg Breakfast Skillet

The Sweet Potato and Egg Breakfast Skillet is a vibrant, nutrient-packed dish that combines roasted sweet potatoes with perfectly cooked eggs, creating a satisfying and colorful Easter brunch. The natural sweetness of the potatoes pairs beautifully with the savory eggs, making for a delicious and wholesome breakfast option. This skillet dish is versatile, allowing you to add herbs or other vegetables to suit your tastes.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 4 large eggs
• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 tsp cumin
• ½ tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 avocado, sliced (optional)

Instructions

1. Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
2. Cook the vegetables: While the sweet potatoes roast, heat a large skillet over medium heat. Add a little olive oil and sauté the diced onion and bell pepper until soft and lightly caramelized, about 5 minutes.
3. Assemble the skillet: Once the sweet potatoes are roasted, add them to the skillet with the onions and bell peppers. Stir to combine and let everything warm together for a minute.
4. Cook the eggs: Create four small wells in the mixture and crack an egg into each. Cover the skillet with a lid and cook for 4-5 minutes, or until the eggs are cooked to your desired doneness.
5. Serve: Garnish the skillet with fresh cilantro and slices of avocado, if desired.

This Sweet Potato and Egg Breakfast Skillet is a hearty and nourishing dish that makes an excellent addition to your Easter brunch spread. The roasted sweet potatoes provide a lovely sweetness, which complements the savory eggs and sautéed vegetables. It’s a great choice for those who want a wholesome, satisfying meal that’s full of flavor and nutrition.

Bacon, Spinach, and Egg Breakfast Cups

Bacon, Spinach, and Egg Breakfast Cups are a fun and easy-to-eat brunch option, perfect for serving a crowd. The combination of crispy bacon, sautéed spinach, and eggs baked in muffin tins creates individual servings that are both portable and flavorful. These breakfast cups are ideal for busy mornings or brunches where finger foods are preferred.

Ingredients

• 6 large eggs
• 6 strips of bacon
• 1 cup fresh spinach, chopped
• 1 small onion, diced
• ½ tsp garlic powder
• ½ tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Cook the bacon: Preheat the oven to 375°F (190°C). Line a muffin tin with non-stick spray or muffin liners. Lay the bacon strips in a cold skillet, then cook over medium heat until crispy. Remove from the skillet and set aside.
2. Sauté the spinach and onion: In the same skillet, sauté the diced onion until soft. Add the chopped spinach and cook until wilted. Set aside to cool.
3. Assemble the breakfast cups: Crumble the cooked bacon into small pieces and divide it evenly among the muffin cups. Add a spoonful of the spinach and onion mixture to each cup.
4. Add the eggs: Crack an egg into each muffin cup over the bacon and spinach mixture. Sprinkle with garlic powder, oregano, salt, and pepper.
5. Bake: Bake for 12-15 minutes, or until the eggs are set and cooked to your liking.
6. Serve: Let the cups cool slightly before garnishing with fresh parsley and serving.

These Bacon, Spinach, and Egg Breakfast Cups are a crowd-pleasing addition to any brunch spread. With their easy-to-eat, individual servings, they are perfect for gatherings or buffets. The combination of crispy bacon, fresh spinach, and eggs is always a winner, and these breakfast cups make it even more enjoyable by simplifying the serving process.

Tomato, Basil, and Parmesan Egg Bake

Tomato, Basil, and Parmesan Egg Bake is a light yet savory dish that pairs the sweetness of ripe tomatoes with the aromatic freshness of basil and the richness of Parmesan cheese. This egg bake is ideal for a brunch centerpiece or as part of a larger spread. The layers of flavor make it a perfect way to celebrate Easter in a delicious and satisfying way.

Ingredients

• 8 large eggs
• 1 cup heavy cream
• 1 ½ cups cherry tomatoes, halved
• 1 cup fresh basil, chopped
• 1 cup grated Parmesan cheese
• 1 tsp garlic powder
• Salt and pepper to taste
• Olive oil for greasing

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
2. Prepare the egg mixture: In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
3. Layer the ingredients: Spread the halved cherry tomatoes and chopped basil evenly in the bottom of the prepared baking dish. Pour the egg mixture over the tomatoes and basil, then sprinkle the grated Parmesan cheese on top.
4. Bake: Bake the egg mixture for 20-25 minutes, or until the eggs are set and the top is lightly golden.
5. Serve: Let the egg bake cool for a few minutes before slicing and serving.

The Tomato, Basil, and Parmesan Egg Bake is a fresh, vibrant dish that captures the essence of spring with its use of fresh tomatoes and basil. The savory, cheesy flavor combined with the eggs creates a comforting, satisfying dish that’s perfect for Easter brunch. This egg bake is also easy to prepare and can be made ahead of time, saving you time on the big day.

Ham and Cheese Stuffed Breakfast Croissants

Ham and Cheese Stuffed Breakfast Croissants are the perfect blend of buttery, flaky croissants filled with savory ham, gooey melted cheese, and scrambled eggs. These handheld delights make an easy and elegant addition to any Easter brunch. Their combination of rich, comforting flavors wrapped in a warm, golden pastry makes them a crowd favorite that will have everyone coming back for seconds.

Ingredients

• 4 large croissants (preferably fresh or day-old)
• 4 large eggs
• 1 cup cooked ham, diced
• 1 cup shredded cheddar cheese
• 1 tbsp butter
• 1 tbsp milk
• Salt and pepper to taste
• Fresh chives for garnish (optional)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Scramble the eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Heat a pan over medium-low heat and melt butter. Pour in the egg mixture and gently stir to scramble until they are just set, but still creamy. Remove from heat and set aside.
3. Prepare the croissants: Slice each croissant in half horizontally, being careful not to cut all the way through, leaving a hinge.
4. Stuff the croissants: Layer the bottom of each croissant with a handful of diced ham and a generous amount of shredded cheese. Spoon some scrambled eggs on top of the ham and cheese.
5. Bake: Place the stuffed croissants on a baking sheet and bake in the oven for 8-10 minutes, or until the croissants are golden and the cheese has melted.
6. Serve: Garnish with fresh chives and serve warm.

These Ham and Cheese Stuffed Breakfast Croissants offer a deliciously indulgent way to enjoy classic brunch ingredients. The flaky, buttery croissant dough perfectly complements the rich filling, making it a standout dish for Easter brunch. Plus, they’re portable and easy to eat with one hand, making them perfect for guests who are mingling and enjoying the festivities.

Veggie and Egg Breakfast Burritos

Veggie and Egg Breakfast Burritos are a hearty, flavorful dish perfect for feeding a crowd. Packed with scrambled eggs, sautéed vegetables, cheese, and wrapped in a soft tortilla, these burritos are a great way to start your Easter brunch. They’re customizable, too—add your favorite vegetables or a dollop of salsa for an extra burst of flavor. These burritos are sure to satisfy every guest at the table.

Ingredients

• 4 large eggs
• 1 cup bell peppers, diced
• 1 cup zucchini, diced
• ½ cup onion, diced
• 1 tbsp olive oil
• 4 large flour tortillas
• 1 cup shredded cheddar or Monterey Jack cheese
• Salt and pepper to taste
• Salsa or sour cream for serving (optional)

Instructions

1. Sauté the vegetables: In a skillet, heat olive oil over medium heat. Add the diced bell peppers, zucchini, and onion, and sauté until softened, about 5-7 minutes. Remove from the pan and set aside.
2. Scramble the eggs: In a bowl, whisk the eggs with salt and pepper. In the same skillet, pour in the eggs and cook, stirring gently, until scrambled and set.
3. Assemble the burritos: Place a tortilla on a flat surface. Spoon some of the sautéed vegetables, scrambled eggs, and cheese onto the center of each tortilla.
4. Wrap the burritos: Fold the sides of the tortilla in and roll it up tightly to enclose the filling.
5. Serve: Serve the burritos warm with salsa or sour cream on the side.

These Veggie and Egg Breakfast Burritos are the perfect combination of savory, cheesy, and satisfying. Full of fresh vegetables and protein-packed eggs, they’re an easy-to-make, hearty option for any Easter brunch. The beauty of this recipe is its versatility—you can add any of your favorite veggies or even some bacon for an extra flavor boost, making it a customizable dish that everyone will enjoy.

Egg and Asparagus Frittata

An Egg and Asparagus Frittata is an elegant and wholesome choice for Easter brunch. The asparagus adds a touch of spring freshness, while the eggs create a rich, creamy base. This dish is simple to prepare, yet it feels luxurious thanks to its vibrant colors and delicious flavor combination. It’s perfect for those who prefer a lighter brunch option without compromising on taste.

Ingredients

• 8 large eggs
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 tbsp olive oil
• 1 small onion, diced
• 1 cup shredded Gruyère or Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Sauté the vegetables: Heat olive oil in an ovenproof skillet over medium heat. Add the diced onion and sauté until translucent. Add the asparagus pieces and cook for 3-4 minutes until tender.
3. Prepare the egg mixture: In a bowl, whisk together the eggs, salt, and pepper. Pour the egg mixture over the sautéed vegetables in the skillet.
4. Cook the frittata: Let the eggs cook on the stove for about 2 minutes until the edges begin to set. Then, transfer the skillet to the preheated oven and bake for 10-12 minutes or until the eggs are fully set and slightly golden on top.
5. Serve: Remove from the oven and allow the frittata to cool slightly. Garnish with fresh parsley and serve warm.

This Egg and Asparagus Frittata is a light yet satisfying dish that showcases the delicate flavor of asparagus and the richness of eggs. It’s an ideal choice for Easter brunch, offering a balance of fresh, seasonal ingredients and comforting flavor. The frittata is not only delicious but also easy to prepare, making it a perfect option for those looking to enjoy a stress-free, elegant brunch.

Spinach and Artichoke Egg Muffins

Spinach and Artichoke Egg Muffins combine the creamy, savory flavors of spinach and artichoke with the richness of eggs in a convenient, bite-sized form. These mini frittatas are baked in a muffin tin, making them an excellent choice for a brunch buffet or Easter gathering. With their cheesy filling and satisfying texture, these egg muffins offer a healthy and flavorful option for any brunch spread.

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1 cup artichoke hearts, drained and chopped
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 small onion, diced
• 1 clove garlic, minced
• Salt and pepper to taste
• Olive oil spray for greasing

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil spray.
2. Sauté the vegetables: Heat a pan over medium heat and sauté the onion and garlic until softened, about 3 minutes. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
3. Mix the eggs: In a large bowl, whisk together the eggs, mozzarella cheese, Parmesan cheese, salt, and pepper. Stir in the sautéed spinach, artichoke hearts, and any remaining cooked onion and garlic.
4. Fill the muffin tin: Spoon the egg mixture into each muffin cup, filling about ¾ of the way.
5. Bake: Bake for 15-18 minutes, or until the eggs are set and lightly golden on top.
6. Serve: Let the egg muffins cool for a few minutes before serving.

Spinach and Artichoke Egg Muffins are a crowd-pleasing, protein-packed choice that brings together the flavors of a classic spinach and artichoke dip in a convenient breakfast form. These muffins are perfect for busy mornings or as part of a larger brunch spread. They’re easy to make ahead and can be served warm or at room temperature, making them an excellent addition to your Easter brunch menu.

Egg and Bacon Breakfast Casserole

Egg and Bacon Breakfast Casserole is a hearty, comforting dish that combines crispy bacon, savory eggs, and melted cheese in one convenient casserole. This dish is perfect for feeding a crowd at your Easter brunch, offering a satisfying, filling option that pairs perfectly with fresh fruit or crusty bread. It can be assembled the night before, making it an excellent choice for a stress-free brunch.

Ingredients

• 8 large eggs
• 6 strips of bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1 tsp dried thyme
• ½ tsp garlic powder
• Salt and pepper to taste
• 4 cups cubed bread (day-old works best)
• 1 tbsp butter for greasing

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
2. Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, garlic powder, thyme, salt, and pepper.
3. Assemble the casserole: Layer the cubed bread in the prepared baking dish. Sprinkle the crumbled bacon and shredded cheddar cheese over the bread cubes. Pour the egg mixture over the top, making sure to evenly distribute the liquid.
4. Bake: Bake for 35-40 minutes, or until the eggs are set and the top is golden and bubbly.
5. Serve: Let the casserole cool for 5-10 minutes before cutting into squares and serving.

This Egg and Bacon Breakfast Casserole is a comforting, filling dish that combines the best of breakfast—eggs, bacon, cheese, and bread—into one easy-to-make casserole. It’s perfect for Easter brunch because it can be prepped the night before, allowing you to relax and enjoy your morning. The crispy bacon and cheesy, eggy base make this dish a true crowd favorite.

Smoked Salmon and Dill Scrambled Eggs

Smoked Salmon and Dill Scrambled Eggs is an elegant and flavorful dish that brings the richness of eggs together with the delicate flavor of smoked salmon. This dish is perfect for Easter brunch, offering a refined yet simple option that feels special without being overly complicated. The addition of fresh dill and a touch of lemon enhances the dish with brightness and freshness.

Ingredients

• 6 large eggs
• 4 oz smoked salmon, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp butter
• 1 tbsp heavy cream
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Whisk the eggs: In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
2. Cook the eggs: Heat a pan over medium-low heat and melt the butter. Pour in the egg mixture and cook gently, stirring often to prevent the eggs from becoming too dry.
3. Add the smoked salmon: Just before the eggs are fully set, stir in the chopped smoked salmon and fresh dill. Continue to cook for another minute until the salmon is warmed through and the eggs are creamy and soft.
4. Serve: Serve the scrambled eggs with lemon wedges on the side for a burst of brightness.

Smoked Salmon and Dill Scrambled Eggs are a luxurious yet simple dish that’s perfect for a springtime Easter brunch. The creamy eggs and delicate smoked salmon create a flavorful, satisfying combination that’s elevated by the fresh dill and lemon. This dish is easy to make, yet feels special, making it an ideal choice for any festive brunch occasion.

Note: More recipes are coming soon!