25+ Traditional Easter Brunch Ina Garten Recipes for Your Celebration

Easter brunch is a wonderful occasion to gather with family and friends, share delicious food, and celebrate the arrival of spring.

If you’re looking to elevate your Easter brunch this year, Ina Garten, the beloved Barefoot Contessa, has an array of recipes that are sure to impress your guests and make your celebration extra special.

Known for her comforting yet sophisticated approach to cooking, Ina’s recipes combine fresh ingredients, timeless flavors, and effortless elegance.

In this collection, we’ve curated 25+ of Ina Garten’s best Easter brunch recipes—from savory dishes like quiches and frittatas to sweet indulgences like carrot cake and lemon ricotta pancakes.

Whether you’re hosting a big family gathering or a more intimate affair, these recipes will make your Easter brunch unforgettable.

Get ready to whip up some delectable dishes that will bring joy to your table and leave your guests asking for seconds!

25+ Traditional Easter Brunch Ina Garten Recipes for Your Celebration

Easter brunch with Ina Garten’s recipes is all about creating an atmosphere of warmth and hospitality, where everyone feels welcomed and well-fed.

With a selection of savory and sweet dishes, these 25+ recipes offer something for every taste, ensuring your brunch menu is as diverse as it is delicious.

From light, refreshing lemon-inspired dishes to hearty, comforting quiches and cakes, Ina Garten’s recipes will not only satisfy your guests but also create lasting memories around the table.

So this Easter, take the stress out of meal planning and let Ina Garten’s timeless recipes guide you in creating a beautiful, memorable brunch experience.

Your guests will be talking about the incredible food for years to come!

Ina Garten’s Herb-Roasted Lamb with Garlic and Rosemary

Ina Garten’s Herb-Roasted Lamb with Garlic and Rosemary is a stunning centerpiece for any Easter brunch. This dish features a tender leg of lamb coated with a fragrant mixture of garlic, rosemary, and Dijon mustard, then roasted to perfection. The combination of fresh herbs and rich, savory flavors makes it a truly special dish. It’s the perfect way to elevate your Easter brunch and impress your guests with minimal effort.

• Ingredients:
  • 1 leg of lamb (about 5-6 pounds), bone-in
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 cup dry white wine (for deglazing)
  • 1 cup chicken broth (for deglazing)
• Instructions:
  1. Preheat the oven to 450°F.
  2. In a small bowl, combine the olive oil, minced garlic, rosemary, Dijon mustard, salt, and pepper.
  3. Rub the mixture all over the lamb, ensuring it is well coated.
  4. Place the lamb in a roasting pan and roast for about 15 minutes.
  5. Reduce the temperature to 350°F and continue roasting for an additional 1.5 to 2 hours, or until the lamb reaches your desired level of doneness (135°F for medium-rare).
  6. Remove the lamb from the oven and let it rest for 15-20 minutes before carving.
  7. To make the sauce, place the roasting pan on the stove over medium heat. Add the wine and chicken broth, scraping up any bits from the bottom of the pan. Let it simmer for 5-10 minutes, then strain the sauce before serving.
  8. Serve the lamb with the sauce on the side.

Ina Garten’s Herb-Roasted Lamb is an exceptional main dish that elevates your Easter brunch to new heights. The lamb is perfectly seasoned and beautifully tender, with the wine sauce adding a layer of complexity to the flavor. Paired with a light salad or roasted vegetables, this dish will surely be the star of your Easter celebration. Its ease of preparation and impressive presentation make it a must-try for anyone hosting a special occasion.

Ina Garten’s Spinach and Gruyère Quiche

Ina Garten’s Spinach and Gruyère Quiche is a delightful and elegant addition to any Easter brunch. This savory tart is made with a buttery, flaky crust, filled with a creamy mixture of eggs, fresh spinach, and nutty Gruyère cheese. It’s a perfect vegetarian option that doesn’t compromise on flavor, offering a combination of rich cheese and vibrant greens. Whether served warm or at room temperature, this quiche is sure to please your guests.

• Ingredients:
  • 1 pre-made pie crust (or homemade, if preferred)
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 cups fresh spinach, washed and chopped
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 5 large eggs
  • 1 cup Gruyère cheese, grated
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon ground nutmeg
• Instructions:
  1. Preheat the oven to 375°F.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
  3. Add the spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and allow the mixture to cool.
  4. In a mixing bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper.
  5. Stir in the cooled spinach and onion mixture along with the grated Gruyère cheese.
  6. Pour the mixture into the pie crust and smooth the top with a spatula.
  7. Bake the quiche for 30-35 minutes, or until the filling is set and lightly browned on top.
  8. Let the quiche cool for 10 minutes before slicing and serving.

Ina Garten’s Spinach and Gruyère Quiche is a perfect balance of flavors and textures. The creamy, savory filling paired with the crispy, buttery crust makes it a crowd-pleaser for Easter brunch. This quiche can easily be made ahead of time, allowing you to focus on other aspects of your brunch spread. It’s light yet satisfying and can be served at any temperature, making it both versatile and practical for entertaining.

Ina Garten’s Lemon Pavlova with Fresh Berries

Ina Garten’s Lemon Pavlova with Fresh Berries is a bright, light, and refreshing dessert that’s perfect for Easter. The crisp, meringue shell is lightly flavored with lemon, creating a sweet-tart contrast to the whipped cream and fresh berries on top. This dessert is not only visually stunning, but it also offers a perfect balance of textures—crunchy meringue, smooth cream, and juicy fruit. It’s an ideal way to end your Easter brunch on a sweet note.

• Ingredients:
  • 6 large egg whites
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon cornstarch
  • 1 teaspoon white vinegar
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups mixed fresh berries (strawberries, raspberries, blueberries, etc.)
  • Mint leaves for garnish (optional)
• Instructions:
  1. Preheat the oven to 250°F. Line a baking sheet with parchment paper and draw a 9-inch circle on the parchment as a guide for the pavlova.
  2. In a stand mixer, whisk the egg whites until stiff peaks form. Gradually add the granulated sugar, a little at a time, until the meringue is thick and glossy.
  3. Gently fold in the vanilla extract, lemon zest, cornstarch, and vinegar until well combined.
  4. Spoon the meringue mixture onto the prepared baking sheet, following the circle guide. Create a slight well in the center to hold the cream and berries later.
  5. Bake for 1 hour and 15 minutes, then turn off the oven and let the meringue cool completely inside the oven (with the door slightly ajar).
  6. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  7. Once the pavlova has cooled, top it with whipped cream and fresh berries. Garnish with mint leaves if desired.

Ina Garten’s Lemon Pavlova with Fresh Berries is a showstopper dessert that’s both light and indulgent. The crispy, lemony meringue contrasts beautifully with the creamy whipped topping and the burst of freshness from the berries. It’s a perfect way to close out your Easter brunch, offering a sweet, tart finish that is sure to impress. The pavlova can be assembled right before serving, ensuring it maintains its crisp texture, making it an ideal dessert for a springtime celebration.

Ina Garten’s Roasted Asparagus with Balsamic Vinegar

Ina Garten’s Roasted Asparagus with Balsamic Vinegar is a simple yet flavorful side dish that brings a burst of freshness to your Easter brunch table. The asparagus is roasted to tender perfection, drizzled with a tangy balsamic glaze, and finished off with a sprinkle of parmesan cheese. The result is a vegetable dish that’s savory, slightly sweet, and packed with flavor, making it an excellent accompaniment to any main course.

• Ingredients:
  • 1 1/2 pounds fresh asparagus, trimmed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons balsamic vinegar
  • 1/4 cup freshly grated Parmesan cheese
• Instructions:
  1. Preheat the oven to 400°F.
  2. Arrange the asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper, tossing to coat evenly.
  3. Roast the asparagus in the preheated oven for 15-20 minutes, or until tender and slightly crispy at the tips.
  4. Remove the asparagus from the oven and drizzle with balsamic vinegar.
  5. Sprinkle freshly grated Parmesan cheese over the top and serve immediately.

Ina Garten’s Roasted Asparagus with Balsamic Vinegar is an easy, elegant dish that adds a touch of sophistication to your Easter brunch. The roasted asparagus is perfectly tender with a slight caramelization that brings out its natural sweetness, while the balsamic vinegar adds a zesty tang. The finishing touch of parmesan gives the dish a creamy, savory depth that pairs beautifully with any main course. It’s a versatile side that can complement everything from lamb to quiche, making it a must-try.

Ina Garten’s Shrimp Scampi with Linguine

Ina Garten’s Shrimp Scampi with Linguine is a delightful seafood dish that combines tender shrimp in a garlicky, buttery sauce, tossed with linguine for a satisfying meal. The simplicity of the ingredients—shrimp, garlic, white wine, lemon, and butter—create a dish that’s rich in flavor yet light enough to serve during Easter brunch. It’s quick to prepare and sure to impress your guests with its bold flavors and elegant presentation.

• Ingredients:
  • 1 pound linguine
  • 2 tablespoons olive oil
  • 1 pound large shrimp, peeled and deveined
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 tablespoon lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup unsalted butter
• Instructions:
  1. Cook the linguine according to package instructions. Drain and set aside, reserving 1 cup of pasta water.
  2. In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp from the skillet and set aside.
  3. In the same skillet, add the garlic and cook for 1 minute until fragrant. Add the white wine, lemon zest, and lemon juice, and bring to a simmer for 3-4 minutes.
  4. Lower the heat and stir in the butter, allowing it to melt into the sauce.
  5. Add the cooked linguine to the skillet, tossing to coat in the sauce. If the sauce needs to be thinned, add a bit of reserved pasta water.
  6. Return the shrimp to the skillet and toss everything together. Season with salt, pepper, and red pepper flakes (if using).
  7. Sprinkle with fresh parsley and serve immediately.

Ina Garten’s Shrimp Scampi with Linguine is a perfect balance of bright lemon, rich butter, and savory shrimp. The garlicky sauce is incredibly flavorful, and the linguine soaks up all the deliciousness, making every bite satisfying. It’s an ideal dish for Easter brunch, offering a refined yet easy-to-make option for seafood lovers. The addition of fresh parsley and a squeeze of lemon at the end brings a burst of freshness, making this dish light and refreshing despite its richness.

Ina Garten’s Carrot Cake with Cream Cheese Frosting

Ina Garten’s Carrot Cake with Cream Cheese Frosting is the quintessential Easter dessert, offering a moist, spiced cake with a tangy, smooth cream cheese frosting. The cake is packed with grated carrots, walnuts, and a touch of cinnamon, which makes it incredibly flavorful. Topped with a rich cream cheese frosting, it’s a sweet and comforting treat that will be the perfect ending to your Easter brunch celebration.

• Ingredients:
  • For the cake:
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 4 large eggs
    • 1 1/2 cups granulated sugar
    • 1/2 cup vegetable oil
    • 2 teaspoons vanilla extract
    • 2 cups finely grated carrots
    • 1 cup chopped walnuts (optional)
  • For the frosting:
    • 8 ounces cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract
    • Pinch of salt
• Instructions:
  1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat the eggs and sugar together until light and fluffy. Add the oil and vanilla extract, mixing until combined.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Fold in the grated carrots and walnuts (if using).
  6. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  8. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla, and salt, and beat until light and fluffy.
  9. Once the cakes are completely cool, frost the top of one layer, then place the second layer on top and frost the entire cake.

Ina Garten’s Carrot Cake with Cream Cheese Frosting is a timeless dessert that combines comforting spices and rich cream cheese frosting in every bite. The moist cake is perfectly complemented by the tangy, smooth frosting, and the addition of walnuts adds a delightful crunch. This cake is perfect for any Easter brunch and can be made ahead of time, ensuring you can enjoy more time with your guests. The balance of sweetness and spice makes it a favorite for any occasion, making it a true showstopper on your holiday table.

Ina Garten’s Spinach and Gruyère Quiche

Ina Garten’s Spinach and Gruyère Quiche is a savory, elegant dish that makes a perfect addition to your Easter brunch spread. The rich and creamy custard filling is paired with fresh spinach, melted Gruyère cheese, and a buttery, flaky crust. This quiche is not only delicious but also visually appealing, with vibrant green spinach and golden-brown crust. It’s easy to prepare and can be served warm or at room temperature, making it a versatile choice for entertaining.

• Ingredients:
  • 1 pre-made pie crust (or homemade)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cups fresh spinach, washed and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups whole milk
  • 3 large eggs
  • 1 1/2 cups grated Gruyère cheese
• Instructions:
  1. Preheat the oven to 375°F.
  2. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, until softened.
  3. Add the spinach to the skillet and cook for an additional 2-3 minutes, until wilted. Season with salt, pepper, and nutmeg. Set aside to cool.
  4. In a large bowl, whisk together the milk and eggs until fully combined.
  5. Stir in the spinach mixture and Gruyère cheese.
  6. Pour the mixture into the prepared pie crust and spread evenly.
  7. Bake for 35-40 minutes, until the quiche is golden on top and a knife inserted into the center comes out clean.
  8. Allow the quiche to cool for a few minutes before slicing and serving.

Ina Garten’s Spinach and Gruyère Quiche is a wonderfully rich and satisfying dish that’s a must-have for Easter brunch. The creamy custard filling pairs beautifully with the savory spinach and the nutty, melted Gruyère cheese, creating a harmonious balance of flavors. The flaky crust adds a delightful texture, making each bite indulgent and comforting. This dish can be made ahead and served at room temperature, allowing you to enjoy a stress-free brunch with your guests.

Ina Garten’s Lemon Pound Cake

Ina Garten’s Lemon Pound Cake is a zesty, moist cake that captures the essence of spring. The lemon flavor is bright and refreshing, making it a perfect dessert for Easter. The cake is rich yet light, with a tender crumb that melts in your mouth. Topped with a sweet lemon glaze, this cake brings the perfect balance of tart and sweet. It’s an easy-to-make dessert that will leave your guests asking for seconds.

• Ingredients:
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon freshly grated lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • For the glaze:
    • 1 cup powdered sugar
    • 2 tablespoons freshly squeezed lemon juice
• Instructions:
  1. Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
  5. Alternately add the dry ingredients and sour cream, beginning and ending with the dry ingredients, and mixing until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake is cooling, whisk together the glaze ingredients. Once the cake has cooled slightly, drizzle the glaze over the top.
  9. Allow the glaze to set before slicing and serving.

Ina Garten’s Lemon Pound Cake is the perfect springtime dessert with its light, airy texture and vibrant lemon flavor. The cake itself is subtly sweet and rich, while the glaze adds an extra layer of citrusy sweetness that ties everything together. It’s the ideal treat to serve for Easter brunch or any celebration. Easy to make, beautifully fragrant, and utterly delicious, this lemon pound cake will leave a lasting impression on your guests.

Ina Garten’s Herb-Roasted Lamb with Garlic and Rosemary

Ina Garten’s Herb-Roasted Lamb with Garlic and Rosemary is a stunning main course that will elevate any Easter brunch. The lamb is perfectly seasoned with garlic, rosemary, and olive oil, resulting in a flavorful, juicy roast with a beautifully browned crust. Roasting the lamb at a high temperature initially creates a crisp exterior, while the inside remains tender and succulent. This dish pairs wonderfully with sides like roasted potatoes or a simple salad, making it the centerpiece of any springtime meal.

• Ingredients:
  • 1 (5-6 pound) bone-in leg of lamb
  • 3 tablespoons olive oil
  • 6 garlic cloves, minced
  • 2 tablespoons fresh rosemary, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup dry white wine
• Instructions:
  1. Preheat the oven to 450°F.
  2. In a small bowl, mix together the olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper.
  3. Rub the mixture all over the lamb, covering it evenly.
  4. Place the lamb in a roasting pan and roast for 15 minutes.
  5. Lower the oven temperature to 350°F and continue roasting for 1 1/2 to 2 hours, or until the internal temperature of the lamb reaches 135°F for medium-rare (or adjust to your preferred doneness).
  6. Remove the lamb from the oven and let it rest for 15 minutes before carving.
  7. While the lamb rests, deglaze the roasting pan with white wine, scraping up any browned bits from the bottom.
  8. Slice the lamb and serve with the pan juices.

Ina Garten’s Herb-Roasted Lamb with Garlic and Rosemary is a flavorful and impressive dish that will make your Easter brunch truly memorable. The combination of garlic and rosemary infuses the lamb with rich, aromatic flavors, while the roasting technique ensures a tender, juicy interior and a crispy exterior. Paired with a light drizzle of the pan juices, this lamb will be a crowd-pleaser at your holiday table. It’s a perfect way to celebrate the season with family and friends.

Ina Garten’s Roasted Asparagus with Parmesan

Ina Garten’s Roasted Asparagus with Parmesan is a simple yet sophisticated side dish that will add a touch of elegance to your Easter brunch. The asparagus is roasted to tender perfection, then topped with freshly grated Parmesan cheese for a rich, savory finish. The dish is light, fresh, and bursting with flavor, making it an ideal complement to any main course. The bright green asparagus and golden Parmesan create a visually appealing contrast, perfect for a spring celebration.

• Ingredients:
  • 2 pounds fresh asparagus, trimmed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon lemon zest (optional)
• Instructions:
  1. Preheat the oven to 400°F.
  2. Arrange the asparagus in a single layer on a baking sheet.
  3. Drizzle the asparagus with olive oil and season with salt and pepper. Toss to coat evenly.
  4. Roast in the oven for 12-15 minutes, or until the asparagus is tender and lightly browned.
  5. Remove from the oven and sprinkle with freshly grated Parmesan cheese while the asparagus is still hot.
  6. Optional: Add a little lemon zest for a fresh citrusy finish.
  7. Serve immediately.

Ina Garten’s Roasted Asparagus with Parmesan is the perfect side dish to elevate your Easter brunch. The simple preparation allows the natural sweetness of the asparagus to shine, while the Parmesan adds a savory depth of flavor. It’s quick to make, yet the combination of textures and flavors makes it feel like a special treat. This dish is a great way to bring a taste of spring to your table, and it pairs beautifully with everything from lamb to quiche or roasted chicken.

Ina Garten’s Crab and Avocado Salad

Ina Garten’s Crab and Avocado Salad is a refreshing and light starter that’s perfect for Easter brunch. The combination of fresh, flaky crabmeat and creamy avocado is enhanced by a tangy lemon vinaigrette, making it a delightful and healthy option for guests. The salad is packed with flavor from the sweetness of the crab and the richness of the avocado, while the crispness of the cucumber and the zest of the lemon dressing bring everything together. It’s an easy, no-cook dish that’s perfect for a spring celebration.

• Ingredients:
  • 1 pound lump crabmeat, picked over for shells
  • 1 large ripe avocado, diced
  • 1/2 cucumber, peeled, seeded, and diced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
• Instructions:
  1. In a large bowl, gently toss together the crabmeat, avocado, cucumber, and cilantro.
  2. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper.
  3. Drizzle the dressing over the salad and toss gently to combine.
  4. Serve immediately as a light appetizer or side dish.

Ina Garten’s Crab and Avocado Salad is a sophisticated, light dish that brings together the best of fresh, seasonal ingredients. The sweet, delicate flavor of the crab is complemented perfectly by the creamy avocado, while the cucumber and cilantro add freshness and texture. The tangy lemon vinaigrette brightens the entire dish, making it a refreshing and elegant addition to your Easter brunch. This salad is quick to prepare, making it a perfect choice when you need a last-minute dish that will still impress.

Ina Garten’s Make-Ahead Breakfast Casserole

Ina Garten’s Make-Ahead Breakfast Casserole is a hearty, flavorful dish that is perfect for serving a crowd at Easter brunch. The casserole is loaded with a combination of eggs, cheese, sausage, and bread, creating a satisfying and filling dish that everyone will love. The best part? It can be prepared the night before and simply baked in the morning, making it an easy and stress-free option for entertaining. With a rich, cheesy interior and a golden, crispy top, this casserole is a guaranteed crowd-pleaser.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 pound breakfast sausage (bulk, not in casings)
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 6 cups cubed day-old bread (preferably a rustic white bread)
  • 2 cups shredded sharp cheddar cheese
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground mustard (optional)
• Instructions:
  1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
  2. In a large skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Add the onion and bell pepper, and cook for another 5 minutes, until softened.
  3. In a large bowl, whisk together the eggs, milk, salt, pepper, and ground mustard.
  4. In the prepared baking dish, layer the cubed bread, sausage mixture, and shredded cheddar cheese.
  5. Pour the egg mixture evenly over the layers, pressing down gently to ensure the bread is soaked.
  6. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight.
  7. When ready to bake, preheat the oven to 350°F and bake the casserole for 45-50 minutes, or until the top is golden and a knife inserted into the center comes out clean.
  8. Let it rest for a few minutes before serving.

Ina Garten’s Make-Ahead Breakfast Casserole is a comforting and filling dish that takes the stress out of preparing for Easter brunch. The rich combination of eggs, sausage, cheese, and bread creates a dish that’s indulgent yet satisfying. Preparing it the night before allows you to enjoy a relaxed morning while still offering a delicious, homemade breakfast to your guests. This casserole will quickly become a favorite, as it’s not only flavorful but also customizable based on your preferences. Whether served with a side of fruit or fresh salad, it’s a delightful addition to any brunch table.

Ina Garten’s Lemon Ricotta Pancakes

Ina Garten’s Lemon Ricotta Pancakes are the epitome of springtime brunch perfection. These pancakes are light, fluffy, and slightly tangy thanks to the addition of ricotta cheese and fresh lemon zest. The rich ricotta adds a creamy texture that’s offset by the bright citrus flavor from the lemon. This recipe creates pancakes that are both indulgent and refreshing, making them ideal for a festive Easter brunch. Topped with maple syrup, fresh berries, or a dollop of whipped cream, these pancakes are a true crowd-pleaser.

• Ingredients:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup ricotta cheese
  • 3 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • Butter, for cooking
  • Maple syrup, for serving (optional)
• Instructions:
  1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the ricotta, eggs, milk, vanilla extract, lemon zest, and lemon juice until smooth.
  3. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be lumpy.
  4. Heat a large skillet or griddle over medium heat and add a small pat of butter.
  5. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes, until golden brown.
  6. Serve with maple syrup, fresh berries, or whipped cream.

Ina Garten’s Lemon Ricotta Pancakes are the perfect combination of lightness and richness, making them an ideal addition to your Easter brunch spread. The delicate flavor of lemon and the creamy texture of ricotta create a sophisticated twist on a classic pancake. These pancakes are a wonderful choice if you want to elevate your brunch menu without too much effort. Whether enjoyed as a main dish or served alongside other brunch favorites, they are sure to impress your guests and bring a burst of fresh flavor to your table.

Ina Garten’s Spinach and Feta Quiche

Ina Garten’s Spinach and Feta Quiche is a delicious and satisfying dish that’s perfect for Easter brunch. The buttery, flaky crust is filled with a creamy custard made with fresh spinach, tangy feta cheese, and herbs. The combination of spinach and feta gives the quiche a Mediterranean flair, while the rich egg custard creates a tender, flavorful filling. This quiche can be made ahead of time, making it a great option for stress-free brunch planning. Serve it warm or at room temperature for a versatile and impressive dish.

• Ingredients:
  • 1 pre-made pie crust (or homemade, if preferred)
  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 4 cups fresh spinach, washed and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 1/2 cup crumbled feta cheese
  • 1 cup heavy cream
  • 4 large eggs
  • 1 tablespoon fresh chopped dill (optional)
• Instructions:
  1. Preheat the oven to 375°F.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
  3. Add the spinach and cook until wilted, about 2 minutes. Season with salt, pepper, and nutmeg. Remove from heat and let cool.
  4. In a medium bowl, whisk together the eggs, heavy cream, and dill (if using).
  5. Add the spinach mixture to the egg mixture and stir in the feta cheese.
  6. Pour the mixture into the pie crust and bake for 35-40 minutes, or until the filling is set and lightly golden on top.
  7. Allow the quiche to cool for a few minutes before slicing and serving.

Ina Garten’s Spinach and Feta Quiche is a comforting yet elegant addition to any Easter brunch. The savory spinach and feta filling is perfectly balanced with the rich, custard-like texture of the eggs, all encased in a flaky crust. This quiche is both flavorful and versatile, making it a great choice for brunch menus, whether you’re serving it as a main dish or alongside other options. It’s an ideal make-ahead option that you can enjoy hot or at room temperature, ensuring less stress and more time to enjoy your celebration.

Ina Garten’s Carrot Cake with Cream Cheese Frosting

Ina Garten’s Carrot Cake with Cream Cheese Frosting is a beloved classic that’s both moist and flavorful, with the perfect balance of spices and sweetness. The grated carrots add natural sweetness and moisture to the cake, while the warm flavors of cinnamon and nutmeg create a comforting, aromatic base. Topped with a rich, tangy cream cheese frosting, this carrot cake is a crowd-pleasing dessert that will steal the show at your Easter brunch. It’s a show-stopping treat that’s not only delicious but also a nod to the spring season.

• Ingredients:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups vegetable oil
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots (about 4 medium carrots)
  • 1 cup chopped walnuts (optional)
  For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
• Instructions:
  1. Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, whisk the eggs, oil, sugar, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fold in the grated carrots and walnuts (if using).
  6. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
  8. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until fluffy.
  9. Once the cakes are cooled, spread frosting between the layers and on top of the cake. Garnish with additional walnuts, if desired.

Ina Garten’s Carrot Cake with Cream Cheese Frosting is a rich, moist dessert that brings the perfect blend of spice, sweetness, and creamy richness to your Easter brunch. The carrot cake is naturally sweet and tender, complemented perfectly by the tangy cream cheese frosting. This cake is a great make-ahead option, and it’s a dessert that’s sure to impress your guests. Whether served as the centerpiece of your brunch or as a special treat at the end of the meal, this carrot cake will make your Easter celebration even more memorable.

Note: More recipes are coming soon!