20+ Healthy Easter Brunch Gluten-Free Recipes to Try This Season

Easter is a time of renewal, joy, and gathering with loved ones, often centered around a beautiful brunch table.

However, for those with gluten sensitivities or dietary preferences, traditional Easter brunch menus can feel limiting.

This is where gluten-free recipes come to the rescue, offering options that are as indulgent and delicious as their gluten-containing counterparts.

This blog is your ultimate guide to curating a vibrant, gluten-free Easter brunch spread that caters to everyone at the table.

From sweet treats like lemon poppy seed muffins to savory favorites like breakfast casseroles and quiches, you’ll find recipes that are bursting with flavor and crafted to perfection.

Whether you’re hosting a large family gathering or an intimate celebration, these dishes ensure no one feels left out.

Dive in and discover how to make your Easter brunch gluten-free, stress-free, and unforgettable!

20+ Healthy Easter Brunch Gluten-Free Recipes to Try This Season

Hosting an Easter brunch doesn’t have to be a challenge when catering to gluten-free dietary needs.

With these 20+ recipes, you’ll discover a variety of flavorful and exciting options that everyone at your table can enjoy.

From savory casseroles to sweet baked treats, these dishes prove that gluten-free cooking can be as versatile and indulgent as traditional recipes.

By incorporating these gluten-free delights, you’re not just preparing a meal—you’re creating an inclusive celebration filled with love, care, and culinary creativity.

Whether you’re a seasoned cook or new to gluten-free cooking, this collection of recipes offers inspiration and ease for your Easter preparations.

Make this year’s brunch truly memorable, and let these recipes add a little extra joy to your springtime gathering!

Gluten-Free Strawberry Shortcake Muffins

These delightful gluten-free strawberry shortcake muffins are a perfect addition to any Easter brunch. With a soft and moist texture, they are packed with fresh strawberries and topped with a light dusting of powdered sugar. The muffins are easy to prepare, making them a quick yet impressive option for brunch gatherings. Their sweet and tangy flavor combination will have everyone reaching for seconds.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ¾ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 cup fresh strawberries, chopped
• 1 large egg
• 1 tsp vanilla extract
• ½ cup milk (or dairy-free milk)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the gluten-free flour, sugar, baking powder, baking soda, and salt.
3. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
4. Gently fold in the chopped strawberries.
5. In a separate bowl, whisk together the egg, vanilla extract, and milk.
6. Add the wet ingredients to the dry mixture, stirring just until combined. Be careful not to overmix.
7. Divide the batter evenly among the muffin cups, filling them about two-thirds full.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow muffins to cool slightly before dusting with powdered sugar and serving.

These gluten-free strawberry shortcake muffins are an irresistible treat for Easter brunch. Their tender crumb and juicy strawberry chunks will surely impress your guests, offering a light and sweet bite to start the meal. Whether you serve them as a side or a dessert, these muffins are sure to become a favorite at every celebration. Their ease of preparation and bright flavor make them a perfect springtime addition to any gluten-free menu.

Gluten-Free Avocado and Bacon Deviled Eggs

Deviled eggs are a classic brunch dish, and this gluten-free version adds an extra touch of flavor with creamy avocado and crispy bacon. These avocado and bacon deviled eggs bring together the rich taste of avocado with the smoky flavor of bacon, creating a modern twist on a traditional favorite. They are both satisfying and healthy, perfect for a light yet indulgent Easter brunch.

Ingredients:

• 6 large eggs
• 1 ripe avocado, peeled and pitted
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 2 slices bacon, cooked and crumbled
• 1 tsp lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
2. Remove the eggs from the hot water and place them in an ice bath to cool.
3. Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl.
4. Mash the avocado and add it to the bowl with the egg yolks. Add the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mash together until smooth and creamy.
5. Spoon or pipe the avocado mixture into the empty egg whites.
6. Sprinkle the crumbled bacon on top and garnish with fresh parsley.
7. Serve immediately or refrigerate until ready to serve.

These gluten-free avocado and bacon deviled eggs are a showstopper at any Easter brunch. The creamy avocado filling is complemented by the savory bacon, making them a flavorful and satisfying snack or appetizer. Not only are they a crowd-pleaser, but they also provide a refreshing, healthy twist to the traditional deviled egg recipe. With their vibrant green color and delicious taste, they are sure to impress your guests while keeping your brunch menu gluten-free and light.

Gluten-Free Lemon Poppy Seed Pancakes

Lemon poppy seed pancakes are a bright and zesty gluten-free option for an Easter brunch. These pancakes are light, fluffy, and bursting with the refreshing flavors of lemon and the crunch of poppy seeds. Paired with a drizzle of maple syrup or a dusting of powdered sugar, they make a delicious breakfast that feels both indulgent and fresh.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tbsp poppy seeds
• Zest of 1 lemon
• 2 large eggs
• 1 cup milk (or dairy-free milk)
• 2 tbsp melted butter or oil
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, poppy seeds, and lemon zest.
2. In a separate bowl, beat the eggs and then add the milk, melted butter, vanilla extract, and lemon juice. Mix until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
4. Heat a non-stick griddle or frying pan over medium heat and lightly grease it with butter or oil.
5. Pour about ¼ cup of batter onto the griddle for each pancake, cooking until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip the pancake and cook for another 1-2 minutes until golden brown.
6. Repeat with the remaining batter.
7. Serve hot with maple syrup, a sprinkle of powdered sugar, or a dollop of whipped cream.

These gluten-free lemon poppy seed pancakes are a perfect way to brighten up your Easter brunch. The combination of zesty lemon and crunchy poppy seeds offers a refreshing departure from traditional pancakes. Whether served with syrup or enjoyed plain, these pancakes provide a deliciously light and gluten-free breakfast that will leave your guests feeling satisfied and ready for the day ahead. Their fresh and tangy flavor will bring a springtime touch to your brunch table, making them a memorable addition to your Easter celebration.

Gluten-Free Carrot Cake Muffins

These gluten-free carrot cake muffins are the perfect way to add a bit of sweetness and spice to your Easter brunch. With the comforting flavors of cinnamon, nutmeg, and freshly grated carrots, these muffins are light, fluffy, and packed with flavor. Topped with a creamy cream cheese frosting or served plain, they are a delicious treat for anyone enjoying a gluten-free Easter feast.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 2 large eggs
• ¾ cup sugar
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 ½ cups finely grated carrots
• ¼ cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat the eggs with the sugar, applesauce, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the grated carrots and chopped walnuts (if using).
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool completely before frosting with cream cheese frosting or serving plain.

These gluten-free carrot cake muffins are a perfect balance of sweet and spiced flavors, making them a delightful Easter brunch option. The addition of carrots gives them a moist texture, while the warm spices bring a comforting touch. With or without the cream cheese frosting, these muffins will quickly become a family favorite, offering a gluten-free option that everyone can enjoy. Their simple yet satisfying flavor profile makes them a versatile addition to any brunch table, ensuring that your guests are delighted from the first bite.

Gluten-Free Spinach and Feta Frittata

A gluten-free spinach and feta frittata is a savory and hearty addition to any Easter brunch spread. This dish combines fresh spinach with creamy feta cheese and eggs, creating a flavorful, protein-packed meal that is both light and satisfying. Whether you serve it warm or at room temperature, this frittata is sure to be a hit at your gluten-free brunch.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• ½ cup crumbled feta cheese
• ¼ cup milk (or dairy-free milk)
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in an oven-safe skillet over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
3. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and set aside.
4. In a bowl, whisk together the eggs, milk, salt, and pepper.
5. Add the spinach and onion mixture to the eggs, along with the crumbled feta cheese. Stir gently to combine.
6. Pour the egg mixture back into the skillet and cook over medium heat for 2-3 minutes, just until the edges begin to set.
7. Transfer the skillet to the oven and bake for 15-18 minutes, or until the frittata is fully set and golden on top.
8. Let the frittata cool for a few minutes before slicing and serving. Garnish with fresh herbs if desired.

This gluten-free spinach and feta frittata is a savory, satisfying dish that is perfect for brunch. The combination of fresh spinach and feta adds a burst of flavor, while the eggs provide a rich and creamy texture. It’s an easy, one-pan dish that comes together quickly, making it an ideal choice for busy Easter mornings. Serve it alongside a light salad or fresh fruit for a complete gluten-free brunch experience. This frittata is sure to please both gluten-free and non-gluten-free eaters alike.

Gluten-Free Raspberry Almond Coffee Cake

This gluten-free raspberry almond coffee cake is a wonderfully indulgent dessert for Easter brunch. With its tender crumb and the bright, tart flavor of fresh raspberries, this cake pairs perfectly with a hot cup of coffee or tea. A sprinkle of sliced almonds on top adds a satisfying crunch, while a touch of almond extract infuses the cake with a lovely nutty fragrance.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk (or dairy-free milk)
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 cup fresh raspberries
• ¼ cup sliced almonds

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, 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.
5. Stir in the vanilla extract and almond extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is smooth.
7. Gently fold in the raspberries.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Sprinkle the sliced almonds over the top of the cake.
10. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free raspberry almond coffee cake is an elegant and delicious choice for Easter brunch. The combination of tart raspberries and the subtle nutty flavor from almond extract makes each bite a treat. The addition of sliced almonds gives the cake a delightful crunch, while the moist, tender crumb ensures it’s a crowd-pleaser. Whether you serve it with a drizzle of icing or enjoy it as is, this coffee cake adds a touch of sweetness and sophistication to your gluten-free brunch spread. It’s sure to become a beloved recipe for years to come.

Gluten-Free Lemon Blueberry Pancakes

These gluten-free lemon blueberry pancakes are a refreshing and vibrant way to start your Easter brunch. The zesty lemon adds a citrusy brightness, while the fresh blueberries burst with sweetness in every bite. Soft, fluffy, and light, these pancakes are the perfect combination of flavor and texture. They can be topped with maple syrup, fresh berries, or a dollop of whipped cream for a truly indulgent treat.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• ¼ tsp salt
• 1 cup milk (or dairy-free milk)
• 2 large eggs
• 2 tbsp melted butter (or dairy-free butter)
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
2. In a separate bowl, beat the eggs and then add the milk, melted butter, lemon zest, and vanilla extract. Stir to combine.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
7. Keep pancakes warm in the oven at 200°F (93°C) while you cook the rest.
8. Serve with your favorite toppings, such as maple syrup, additional blueberries, or whipped cream.

These gluten-free lemon blueberry pancakes are an easy and delightful way to brighten up your Easter brunch. The zesty lemon and sweet blueberries complement each other beautifully, creating a flavorful breakfast treat. The pancakes are light and fluffy, ensuring they will please everyone at the table, whether they’re gluten-free or not. With the option to customize toppings, these pancakes are versatile and can be made to suit every taste. They’re an excellent choice for anyone looking to enjoy a fresh, fruity, and satisfying dish this Easter.

Gluten-Free Sweet Potato Hash

A hearty and flavorful gluten-free sweet potato hash is a perfect savory option for Easter brunch. The sweet potatoes are sautéed until tender and crispy, paired with onions, bell peppers, and herbs for a colorful, vibrant dish. Topped with eggs, avocado, or fresh cilantro, this hash makes for a filling and nutritious brunch that’s both satisfying and packed with flavor.

Ingredients:

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

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally, until they begin to soften and turn golden.
2. Add the onion, bell pepper, and garlic to the skillet and cook for an additional 5 minutes, until the vegetables are tender and fragrant.
3. Sprinkle the paprika, cumin, salt, and pepper over the vegetables, and stir well to combine.
4. Continue to cook for another 5-7 minutes until the sweet potatoes are crispy on the edges and fully cooked through.
5. While the hash is cooking, if you’d like to add eggs, heat a separate pan with a little oil and cook the eggs to your preference (fried or scrambled).
6. To serve, top the sweet potato hash with cooked eggs, and garnish with fresh cilantro or slices of avocado if desired.

This gluten-free sweet potato hash is a wonderfully hearty and healthy addition to your Easter brunch. The naturally sweet and tender sweet potatoes are enhanced with savory seasonings, making this dish a perfect balance of flavors. Adding eggs or avocado on top takes the hash to the next level, making it even more satisfying. It’s versatile, easy to prepare, and can be served as a standalone dish or paired with other brunch favorites. This savory dish will not only fill you up but also keep you energized for the rest of your Easter celebration.

Gluten-Free Raspberry Almond Smoothie Bowl

A gluten-free raspberry almond smoothie bowl is a refreshing and nutritious way to start your Easter morning. Packed with antioxidants from fresh raspberries, the smooth texture is complemented by crunchy almond butter and slivered almonds for added texture and richness. This vibrant smoothie bowl is easy to customize with your favorite toppings and is a light yet satisfying option for a gluten-free brunch.

Ingredients:

• 1 cup frozen raspberries
• ½ banana (fresh or frozen)
• ½ cup almond milk (or any milk of choice)
• 1 tbsp almond butter
• 1 tbsp chia seeds (optional)
• 1 tsp honey or maple syrup (optional)
• Toppings: slivered almonds, granola, coconut flakes, fresh berries

Instructions:

1. In a blender, combine the frozen raspberries, banana, almond milk, almond butter, chia seeds, and honey (if using).
2. Blend until smooth and thick, adding more almond milk if needed to reach your desired consistency.
3. Pour the smoothie into a bowl and smooth the top with a spoon.
4. Add your favorite toppings, such as slivered almonds, granola, fresh berries, or coconut flakes.
5. Serve immediately and enjoy!

This gluten-free raspberry almond smoothie bowl is a delightful, nutritious way to kickstart your Easter brunch. The combination of tangy raspberries and creamy almond butter creates a satisfying and refreshing flavor profile, while the toppings add extra crunch and texture. It’s an easy and customizable dish that can be tailored to suit your personal tastes, making it a great option for a light yet filling brunch. Whether you enjoy it as a quick breakfast or a post-brunch snack, this smoothie bowl offers a refreshing and healthy way to celebrate Easter.

Gluten-Free Spinach and Feta Stuffed Mushrooms

These gluten-free spinach and feta stuffed mushrooms are a savory and elegant addition to any Easter brunch. The earthy flavor of mushrooms pairs beautifully with the creamy, tangy feta and sautéed spinach, creating a rich and satisfying bite. These stuffed mushrooms are simple to prepare and can be made ahead, making them perfect for a stress-free brunch gathering. Serve them as an appetizer or alongside your main course for a flavorful and gluten-free option.

Ingredients:

• 16 large white or cremini mushrooms, stems removed
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• ¼ cup gluten-free breadcrumbs (or ground almonds for a low-carb option)
• 1 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Remove the stems from the mushrooms and set them aside. Gently scrape out any remaining gills from the mushroom caps to create space for the filling.
3. Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
4. Add the chopped spinach and cook for 3-4 minutes, until wilted. Season with salt and pepper to taste.
5. Remove from heat and allow the spinach mixture to cool slightly. Stir in the crumbled feta and breadcrumbs (or ground almonds) until the mixture is well combined.
6. Spoon the spinach and feta mixture into each mushroom cap, pressing gently to pack the filling.
7. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the filling is golden on top.
8. Garnish with fresh parsley before serving.

These gluten-free spinach and feta stuffed mushrooms are a savory, bite-sized treat that will impress your guests with their rich, flavorful filling. The combination of earthy mushrooms, creamy feta, and wilted spinach offers a perfect balance of textures and tastes. Whether served as an appetizer or as a side dish, these stuffed mushrooms will add a touch of elegance to your Easter brunch. Plus, they’re easy to prepare ahead of time, making them a stress-free and delicious gluten-free option for your celebration.

Gluten-Free Carrot Cake Oatmeal

Start your Easter brunch with a warm, comforting bowl of gluten-free carrot cake oatmeal. This wholesome breakfast combines the flavors of a classic carrot cake with the nutritious goodness of oats, making it a perfect balance of indulgence and health. Sweetened naturally with honey or maple syrup, and spiced with cinnamon and nutmeg, this oatmeal is a delicious way to celebrate Easter while sticking to a gluten-free diet.

Ingredients:

• 1 cup gluten-free rolled oats
• 2 cups almond milk (or any milk of choice)
• 1 large carrot, grated
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp maple syrup or honey (optional)
• ¼ cup chopped walnuts or pecans (optional)
• 2 tbsp raisins (optional)
• 2 tbsp shredded coconut (optional)
• A pinch of salt

Instructions:

1. In a medium saucepan, combine the gluten-free oats, almond milk, grated carrot, cinnamon, nutmeg, and a pinch of salt.
2. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 5-7 minutes, stirring occasionally, until the oats are tender and the mixture thickens.
3. If desired, add maple syrup or honey to sweeten the oatmeal, adjusting to taste.
4. Remove from heat and divide the oatmeal into bowls.
5. Top with chopped nuts, raisins, shredded coconut, or any other toppings of your choice.
6. Serve immediately, garnished with additional spices or a drizzle of maple syrup.

This gluten-free carrot cake oatmeal is a perfect way to bring the flavors of carrot cake into a healthy, hearty breakfast. The combination of grated carrots, warm spices, and sweet maple syrup mimics the traditional dessert, while the oats provide a comforting and filling base. This oatmeal is an ideal choice for Easter brunch, offering a satisfying and nutritious meal that’s both indulgent and gluten-free. The optional toppings allow you to customize each bowl to your liking, making it a fun and customizable way to enjoy a gluten-free treat.

Gluten-Free Strawberry Shortcake

Gluten-free strawberry shortcake is a classic dessert with a gluten-free twist, perfect for Easter brunch. Fresh, juicy strawberries are layered on top of fluffy, tender gluten-free biscuits and topped with a dollop of whipped cream. This dessert is light, refreshing, and bursting with spring flavors, making it a crowd-pleaser at any Easter celebration. It’s simple to make, visually stunning, and a perfect way to end your meal on a sweet note.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 2 tsp baking powder
• 2 tbsp sugar
• ½ tsp salt
• ½ cup cold butter, cubed
• 2/3 cup cold milk (or dairy-free milk)
• 1 tsp vanilla extract
• 2 cups fresh strawberries, sliced
• 2 tbsp sugar (for macerating the strawberries)
• Whipped cream or dairy-free whipped topping for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, sugar, and salt.
3. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Add the cold milk and vanilla extract, stirring until the dough just comes together. Be careful not to overwork the dough.
5. Turn the dough out onto a floured surface and gently pat it into a rectangle about 1 inch thick. Use a biscuit cutter or a glass to cut out biscuits.
6. Place the biscuits onto the prepared baking sheet and bake for 12-15 minutes, or until they are golden brown on top.
7. While the biscuits bake, combine the sliced strawberries with 2 tbsp of sugar and let them sit for 15-20 minutes to release their juices.
8. Once the biscuits are baked and slightly cooled, split them in half. Spoon some of the macerated strawberries onto the bottom half of each biscuit, then top with whipped cream and the other biscuit half.
9. Serve immediately, garnished with extra strawberries and whipped cream.

This gluten-free strawberry shortcake is a delightful way to celebrate the spring season and Easter with a light yet indulgent dessert. The sweet, juicy strawberries combined with fluffy, buttery biscuits and a generous amount of whipped cream make for a refreshing and satisfying treat. It’s easy to prepare and can be assembled quickly, making it an ideal dessert for brunch or a casual spring gathering. Whether enjoyed by gluten-free guests or not, this strawberry shortcake will be a hit at your Easter brunch table!

Gluten-Free Breakfast Casserole with Sausage and Veggies

This hearty gluten-free breakfast casserole with sausage and veggies is an ideal addition to any Easter brunch table. Packed with flavorful sausage, sautéed vegetables, and eggs, all baked to perfection in a comforting casserole form, it’s both nutritious and satisfying. This one-dish meal is easy to prepare and can be made ahead, making it a perfect choice for busy mornings or gatherings. It’s a great way to start the day on a high note without worrying about gluten, as it’s both filling and wholesome.

Ingredients:

• 1 lb gluten-free breakfast sausage (or ground turkey for a lighter version)
• 1 bell pepper, chopped
• 1 medium onion, chopped
• 1 cup spinach, chopped
• 6 large eggs
• 1 cup milk (or dairy-free milk)
• 1 cup shredded cheddar cheese (or dairy-free cheese)
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil for sautéing

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with a little olive oil or cooking spray.
2. In a large skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes).
3. Add the chopped bell pepper, onion, and spinach to the pan. Sauté for another 3-4 minutes until the vegetables are softened and the spinach wilts. Remove from heat.
4. In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
5. Transfer the sausage and vegetable mixture to the prepared baking dish and spread it out evenly.
6. Pour the egg mixture over the sausage and veggies, ensuring everything is evenly covered. Sprinkle shredded cheese on top.
7. Bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
8. Allow the casserole to cool for a few minutes before slicing and serving.

This gluten-free breakfast casserole is a comforting and satisfying choice for an Easter brunch. With a combination of savory sausage, fresh vegetables, and a rich egg base, it offers a perfect balance of flavors and textures. It’s a make-ahead wonder that simplifies your morning routine, as you can prepare it the night before and bake it just before serving. This casserole is not only gluten-free but also customizable to suit your guests’ dietary preferences, making it a versatile and crowd-pleasing addition to your celebration.

Gluten-Free Quiche with Asparagus and Goat Cheese

This gluten-free quiche with asparagus and goat cheese is a flavorful, elegant dish that will steal the show at your Easter brunch. The tender asparagus pairs wonderfully with the tangy goat cheese, creating a delicate balance of savory and creamy flavors. The gluten-free crust is buttery and flaky, offering the perfect base for this delicious filling. Whether you’re serving it as a light main dish or a stunning side, this quiche will impress your guests and keep them coming back for more.

Ingredients:

• 1 gluten-free pie crust (store-bought or homemade)
• 1 tbsp olive oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 4 large eggs
• 1 cup heavy cream (or a dairy-free alternative)
• 1 cup goat cheese, crumbled
• 1 small onion, finely chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the gluten-free pie crust on a baking sheet.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
3. Add the asparagus to the pan and sauté for another 4-5 minutes, until slightly tender but still crisp. Season with salt, pepper, and fresh thyme. Remove from heat and let cool slightly.
4. In a mixing bowl, whisk together the eggs and heavy cream. Stir in the crumbled goat cheese, then fold in the asparagus and onion mixture.
5. Pour the egg mixture into the prepared pie crust and spread evenly.
6. Bake for 30-35 minutes, or until the quiche is set in the center and the top is golden brown.
7. Allow the quiche to cool for 10 minutes before slicing and serving.

This gluten-free quiche with asparagus and goat cheese is a deliciously light yet satisfying dish, perfect for Easter brunch or any spring gathering. The combination of fresh asparagus, creamy goat cheese, and a buttery gluten-free crust makes this quiche both flavorful and decadent. It’s a simple yet elegant dish that can be served warm or at room temperature, making it easy to prepare ahead of time. Whether you’re hosting a large gathering or enjoying a quiet brunch, this quiche is sure to impress with its vibrant colors and delightful flavors.

Gluten-Free Lemon Poppy Seed Muffins

These gluten-free lemon poppy seed muffins are a bright and refreshing treat that perfectly complements the spring season. The zesty lemon and crunchy poppy seeds provide a delightful contrast in texture, while the light, fluffy muffin base offers the ideal balance of sweetness and citrus flavor. They’re a great choice for Easter brunch, offering a gluten-free option that’s both delicious and easy to make. Serve them as a side dish, snack, or breakfast for a burst of springtime flavor.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup poppy seeds
• 2 large eggs
• ½ cup unsweetened applesauce (or yogurt for extra richness)
• ½ cup honey or maple syrup
• ½ cup milk (or dairy-free milk)
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tsp vanilla extract
• ¼ cup melted coconut oil or butter

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, whisk the eggs, applesauce (or yogurt), honey (or maple syrup), milk, lemon zest, lemon juice, vanilla extract, and melted coconut oil (or butter) until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These gluten-free lemon poppy seed muffins are the perfect balance of citrusy zing and rich, fluffy texture. The addition of poppy seeds offers a delightful crunch, while the lemon provides a refreshing, bright flavor that’s perfect for Easter brunch. They’re easy to make, and their light, sweet flavor makes them a crowd-pleaser that can be enjoyed by gluten-free and non-gluten-free guests alike. Whether served for breakfast, as a snack, or alongside your brunch spread, these muffins are sure to bring a touch of sunshine to your table.

Note: More recipes are coming soon!