30+ Delicious Easter Brunch Meat Recipes for Your Holiday Feast

Easter brunch is a time for family, friends, and of course, an abundance of delicious food.

Whether you’re hosting a small gathering or a grand feast, having a selection of savory meats on the menu is essential to satisfy all your guests.

From succulent ham and juicy roast beef to flavorful bacon-wrapped delights and tender lamb, the possibilities are endless.

This collection of 30+ Easter brunch meat recipes is designed to inspire and elevate your holiday spread. Each dish is crafted to deliver bold flavors and create memorable moments around the table.

If you’re looking for show-stopping recipes that will impress your guests, you’re in the right place.

In this article, you’ll find mouthwatering options to suit every palate.

Whether you’re craving a classic Easter ham, a savory roast, or a unique bacon-wrapped creation, there’s something for everyone.

So, let’s dive in and explore these easy-to-make yet incredible meat dishes that will make your Easter brunch truly unforgettable.

30+ Delicious Easter Brunch Meat Recipes for Your Holiday Feast

Easter brunch is an opportunity to indulge in rich flavors and create lasting memories with your loved ones.

With these 30+ Easter brunch meat recipes, you have an exciting variety of dishes that will satisfy every craving—from the traditional to the more adventurous.

These recipes are not only perfect for Easter but can also be enjoyed during any holiday or special occasion.

The perfect blend of sweet, savory, and smoky notes in these dishes will elevate your brunch spread and leave everyone talking about your feast long after the meal is over.

So, choose your favorite recipe (or two!) and get ready for an Easter celebration full of flavor, fun, and great company.

Honey-Glazed Ham with Pineapple Salsa

This Honey-Glazed Ham with Pineapple Salsa is a stunning centerpiece for your Easter brunch. The sweet and tangy glaze enhances the ham’s natural flavors, while the vibrant pineapple salsa adds a refreshing twist. Perfect for a gathering, this dish combines elegance with simplicity.

Ingredients

For the Ham:

• 1 fully cooked bone-in ham (8–10 pounds)
• 1 cup honey
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves

For the Pineapple Salsa:

• 2 cups fresh pineapple, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and diced
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. Prepare the Glaze:
   In a saucepan over medium heat, combine honey, brown sugar, Dijon mustard, cinnamon, and cloves. Cook until the sugar dissolves and the mixture is smooth, about 5 minutes. Set aside.
2. Bake the Ham:
   Preheat the oven to 325°F (165°C). Place the ham in a roasting pan and brush generously with the glaze. Cover with foil and bake for 1.5 hours, basting with the glaze every 20 minutes. Remove the foil during the last 30 minutes for a caramelized crust.
3. Make the Salsa:
   Combine all salsa ingredients in a bowl. Mix well and refrigerate until ready to serve.
4. Serve:
   Slice the ham and serve with the pineapple salsa on the side.

This Honey-Glazed Ham with Pineapple Salsa will steal the show at your Easter brunch. The juicy, flavorful ham paired with the tropical salsa provides a balance of sweet, savory, and zesty notes that your guests will love. Pair it with fresh bread and a crisp green salad for a memorable holiday meal.

Stuffed Chicken Breast with Prosciutto and Cream Cheese

Elevate your Easter brunch with these Stuffed Chicken Breasts filled with creamy cheese, savory prosciutto, and fresh herbs. Baked to golden perfection, this dish is both comforting and indulgent, making it a sophisticated addition to your menu.

Ingredients

• 4 large chicken breasts
• 4 slices prosciutto
• 1 cup cream cheese, softened
• 1/2 cup shredded mozzarella
• 2 tablespoons fresh basil, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Prepare the Filling:
   In a bowl, mix cream cheese, mozzarella, basil, garlic powder, salt, and pepper.
2. Stuff the Chicken:
   Slice each chicken breast horizontally to create a pocket. Stuff each with a slice of prosciutto and 2–3 tablespoons of the cream cheese mixture. Secure with toothpicks if needed.
3. Season and Cook:
   Preheat the oven to 375°F (190°C). Rub the chicken with olive oil and sprinkle with paprika. Place on a baking sheet and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
4. Serve:
   Let the chicken rest for 5 minutes before serving. Garnish with fresh basil if desired.

These Stuffed Chicken Breasts with Prosciutto and Cream Cheese bring a touch of elegance to your Easter celebration. The creamy filling complements the juicy chicken, while the prosciutto adds a savory depth. Serve alongside roasted vegetables and a glass of white wine for a delightful brunch experience.

Maple-Glazed Bacon-Wrapped Pork Tenderloin

This Maple-Glazed Bacon-Wrapped Pork Tenderloin is a show-stopper for Easter brunch. The smoky bacon pairs beautifully with the sweet maple glaze, creating a flavorful and tender centerpiece. Easy to prepare yet impressive to serve, it’s a dish your guests will savor.

Ingredients

• 2 pork tenderloins (about 1 pound each)
• 12–14 slices of bacon
• 1/2 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper

Instructions

1. Prepare the Glaze:
   In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, smoked paprika, and black pepper.
2. Wrap the Tenderloin:
   Preheat the oven to 375°F (190°C). Wrap each tenderloin with bacon slices, slightly overlapping. Secure with toothpicks if necessary. Place on a baking sheet lined with foil.
3. Bake and Glaze:
   Brush the bacon-wrapped tenderloins with half of the glaze. Bake for 25 minutes, then brush with the remaining glaze. Increase the oven temperature to 425°F (220°C) and bake for an additional 10–15 minutes, or until the internal temperature reaches 145°F (63°C).
4. Rest and Serve:
   Let the tenderloins rest for 5 minutes before slicing.

This Maple-Glazed Bacon-Wrapped Pork Tenderloin is a delectable addition to any Easter brunch. The combination of smoky bacon and rich maple glaze delivers a perfect balance of flavors. Pair it with roasted potatoes and steamed asparagus for a festive and fulfilling meal.

Herb-Crusted Rack of Lamb

For a truly showstopping Easter brunch, this Herb-Crusted Rack of Lamb is a perfect choice. The tender, juicy lamb is coated with a fragrant herb crust that provides an earthy contrast to the rich meat. Paired with a minty yogurt sauce, this dish combines elegance and flavor, making it an ideal centerpiece for any holiday table.

Ingredients

• 1 rack of lamb (8 bones)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

For the Mint Yogurt Sauce:

• 1 cup plain Greek yogurt
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. Prepare the Herb Crust:
   Preheat your oven to 400°F (200°C). In a small bowl, mix olive oil, minced garlic, rosemary, thyme, breadcrumbs, Parmesan, salt, and pepper to form a paste.
2. Sear the Lamb:
   Heat a pan over medium-high heat. Sear the rack of lamb on all sides until browned, about 2-3 minutes per side.
3. Apply the Herb Crust:
   Remove the lamb from the pan and coat the meat evenly with the herb mixture. Place the rack on a roasting pan, bone-side down.
4. Roast the Lamb:
   Roast for 20-25 minutes, or until the lamb reaches an internal temperature of 125°F (52°C) for medium-rare. Let the lamb rest for 5-10 minutes before slicing between the bones.
5. Make the Mint Yogurt Sauce:
   In a small bowl, combine Greek yogurt, chopped mint, lemon juice, honey, salt, and pepper. Stir until smooth.
6. Serve:
   Slice the rack of lamb into individual chops and serve with the mint yogurt sauce on the side.

This Herb-Crusted Rack of Lamb will bring a sophisticated touch to your Easter brunch. The tender lamb with its herb crust pairs wonderfully with the refreshing mint yogurt sauce, providing a balance of rich and fresh flavors. Serve it with roasted vegetables or a quinoa salad to complete your meal.

BBQ Brisket Sliders

These BBQ Brisket Sliders are perfect for a casual Easter brunch with a deliciously smoky, tender brisket piled high on soft, buttery buns. Drizzled with a tangy homemade barbecue sauce, these sliders are a crowd-pleaser and can be served as a fun main dish or appetizer for your guests.

Ingredients

• 2 pounds beef brisket
• 1 tablespoon olive oil
• Salt and pepper to taste

For the BBQ Sauce:

• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder

For the Sliders:

• 12 slider buns
• 1/4 cup coleslaw (optional)

Instructions

1. Cook the Brisket:
   Preheat your oven to 325°F (165°C). Rub the brisket with olive oil, salt, and pepper. Place it in a roasting pan and cover with foil. Bake for 3–4 hours, or until the brisket is tender and easily shredded with a fork.
2. Make the BBQ Sauce:
   While the brisket cooks, combine all BBQ sauce ingredients in a small saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until thickened.
3. Shred the Brisket:
   Once the brisket is cooked, remove it from the oven and let it rest for 10 minutes. Use two forks to shred the meat.
4. Assemble the Sliders:
   Brush the BBQ sauce onto the bottom half of each slider bun. Pile on the shredded brisket and top with coleslaw, if using. Place the top bun on and serve.
5. Serve:
   Serve the BBQ brisket sliders warm with extra BBQ sauce on the side.

These BBQ Brisket Sliders are ideal for a laid-back, flavorful Easter brunch. The tender brisket paired with the tangy BBQ sauce and crunchy coleslaw makes each bite a delight. Serve these sliders alongside some sweet potato fries or a fresh salad for a complete and satisfying meal.

Sausage and Spinach Stuffed Portobello Mushrooms

For a lighter yet flavorful Easter brunch option, these Sausage and Spinach Stuffed Portobello Mushrooms are perfect. The earthy mushrooms are filled with a savory sausage and spinach mixture, making each bite rich and satisfying. Topped with melted cheese, these stuffed mushrooms make a beautiful and tasty dish for your Easter table.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 1 tablespoon olive oil
• 1/2 pound Italian sausage (casings removed)
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Prepare the Mushrooms:
   Preheat the oven to 375°F (190°C). Gently remove the stems from the mushrooms and scrape out the gills with a spoon. Place the mushrooms on a baking sheet, gill-side up.
2. Cook the Sausage Filling:
   Heat olive oil in a skillet over medium heat. Add the sausage and cook until browned, breaking it up with a spoon. Add the chopped spinach and cook until wilted. Season with salt, pepper, and red pepper flakes, then remove from heat.
3. Stuff the Mushrooms:
   Divide the sausage mixture evenly among the mushrooms, pressing it down gently. Sprinkle the stuffed mushrooms with Parmesan and mozzarella cheese.
4. Bake:
   Place the mushrooms in the oven and bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
5. Serve:
   Serve the stuffed mushrooms warm, garnished with extra Parmesan if desired.

These Sausage and Spinach Stuffed Portobello Mushrooms offer a savory and hearty option for Easter brunch. The rich flavors of sausage and spinach combined with the earthy mushrooms and melted cheese create a comforting dish that’s perfect for a holiday gathering. Pair them with a light salad or roasted potatoes for a complete meal.

Lemon and Herb Roasted Chicken Thighs

These Lemon and Herb Roasted Chicken Thighs are a perfect choice for Easter brunch. With a crispy, golden skin and juicy meat, the chicken is infused with the fresh flavors of lemon, garlic, and a variety of herbs. The simple preparation allows the flavors to shine, making this dish both comforting and elegant.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 lemon, sliced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the Oven:
   Preheat the oven to 400°F (200°C).
2. Prepare the Chicken:
   Pat the chicken thighs dry with paper towels. Drizzle olive oil over the chicken and rub it evenly to coat. Season with salt, pepper, garlic, thyme, rosemary, and oregano.
3. Add Lemon:
   Place the lemon slices around the chicken thighs in the baking dish.
4. Roast:
   Roast the chicken in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.
5. Serve:
   Let the chicken rest for 5 minutes before serving. Garnish with additional fresh herbs or lemon wedges if desired.

These Lemon and Herb Roasted Chicken Thighs are a flavorful and easy-to-make dish for your Easter brunch. The fresh herbs and citrusy lemon elevate the chicken, making it a satisfying and aromatic choice for your guests. Serve with roasted potatoes or a light salad for a well-rounded brunch.

Bacon-Wrapped Pork Tenderloin with Apple Cider Glaze

This Bacon-Wrapped Pork Tenderloin with Apple Cider Glaze is a deliciously savory and sweet dish that’s perfect for Easter brunch. The tender pork tenderloin is wrapped in crispy bacon, creating a flavorful contrast with the sweet and tangy apple cider glaze. It’s an impressive and tasty dish that will wow your guests.

Ingredients

• 1 pork tenderloin (about 1.5 pounds)
• 12 slices of bacon
• 1/2 cup apple cider
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon thyme leaves
• Salt and pepper to taste

Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C).
2. Wrap the Pork:
   Season the pork tenderloin with salt and pepper. Lay the bacon slices flat and wrap them around the pork, securing the ends with toothpicks.
3. Make the Glaze:
   In a small saucepan, combine apple cider, Dijon mustard, brown sugar, apple cider vinegar, and thyme. Bring to a simmer over medium heat and cook for 10 minutes, or until the glaze has thickened slightly.
4. Roast the Pork:
   Place the bacon-wrapped pork tenderloin on a roasting rack in a baking dish. Roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
5. Glaze and Serve:
   During the last 10 minutes of roasting, brush the pork with the apple cider glaze. Let the pork rest for 5 minutes before slicing.

This Bacon-Wrapped Pork Tenderloin with Apple Cider Glaze is a perfect blend of savory and sweet flavors, making it an unforgettable dish for your Easter brunch. The crispy bacon and flavorful glaze add a unique twist to the tender pork. Serve with roasted vegetables or mashed potatoes for a delightful meal.

Spicy Chorizo and Potato Breakfast Skillet

This Spicy Chorizo and Potato Breakfast Skillet is a hearty and flavorful dish that’s perfect for an Easter brunch. The combination of spicy chorizo, crispy potatoes, and a mix of seasonings creates a satisfying and savory dish that will please all your guests. It’s a one-pan wonder that’s both easy to prepare and packed with flavor.

Ingredients

• 1/2 pound chorizo sausage, casing removed
• 4 medium potatoes, diced
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• 4 eggs (optional)
• Fresh cilantro, chopped for garnish

Instructions

1. Cook the Potatoes:
   Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they’re golden and crispy. Remove from the skillet and set aside.
2. Cook the Chorizo:
   In the same skillet, add the chorizo and cook, breaking it up with a spoon, until browned and crispy, about 5 minutes. Remove excess fat if needed.
3. Add Vegetables and Spices:
   Add the chopped onion, bell pepper, and garlic to the skillet with the chorizo. Cook for 3-4 minutes until softened. Add paprika, cumin, salt, and pepper, then stir to combine.
4. Combine and Heat Through:
   Return the crispy potatoes to the skillet and stir to combine. Cook for another 3-5 minutes to allow the flavors to meld together.
5. Optional Eggs:
   If desired, create small wells in the mixture and crack the eggs into them. Cover the skillet and cook for 4-5 minutes, or until the eggs are cooked to your liking.
6. Serve:
   Garnish with fresh cilantro and serve warm.

This Spicy Chorizo and Potato Breakfast Skillet is a bold and flavorful option for your Easter brunch. The combination of spicy sausage and crispy potatoes will leave your guests craving more. Serve with a side of fresh fruit or crusty bread for a complete and satisfying brunch spread.

Honey Glazed Ham with Mustard Sauce

A classic Easter favorite, this Honey Glazed Ham with Mustard Sauce combines the sweetness of honey with a tangy, creamy mustard sauce. The ham becomes beautifully caramelized and juicy, making it the centerpiece of your Easter brunch table. Paired with the zesty mustard sauce, this dish offers a perfect balance of sweet and savory flavors that will impress your guests.

Ingredients

• 1 bone-in ham (5-6 pounds)
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup brown sugar
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon ground cloves
• Salt and pepper to taste

Instructions

1. Preheat the Oven:
   Preheat the oven to 325°F (165°C).
2. Prepare the Ham:
   Place the ham in a roasting pan. Score the surface of the ham in a diamond pattern, about 1/4 inch deep. Season with salt and pepper.
3. Make the Glaze:
   In a small saucepan, combine honey, Dijon mustard, brown sugar, apple cider vinegar, and ground cloves. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the glaze has thickened.
4. Glaze the Ham:
   Brush the glaze generously over the ham, ensuring it’s well coated. Reserve some glaze for later use.
5. Roast the Ham:
   Roast the ham for 1.5 to 2 hours, basting with the glaze every 30 minutes. The ham is done when it reaches an internal temperature of 140°F (60°C).
6. Serve:
   Let the ham rest for 10 minutes before slicing. Serve with the remaining mustard glaze on the side.

This Honey Glazed Ham with Mustard Sauce is a tender and flavorful dish that perfectly balances sweetness and tang. The ham’s juicy, caramelized exterior pairs wonderfully with the zesty mustard sauce, making it a delightful main course for your Easter brunch. Pair with roasted vegetables or mashed potatoes to complete the meal.

Lamb Chops with Garlic and Rosemary

These Lamb Chops with Garlic and Rosemary are the epitome of elegance and flavor. The tender lamb is marinated in a mixture of fresh garlic, rosemary, and olive oil, then seared to perfection. This dish is a sophisticated choice for your Easter brunch, with a rich aroma and succulent flavor that will have your guests asking for seconds.

Ingredients

• 8 lamb chops
• 3 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Marinate the Lamb:
   In a small bowl, combine minced garlic, chopped rosemary, olive oil, lemon juice, salt, and pepper. Coat the lamb chops with the marinade and let them sit for at least 30 minutes at room temperature (or refrigerate for up to 2 hours for more flavor).
2. Preheat the Grill or Skillet:
   Preheat a grill or large skillet over medium-high heat.
3. Cook the Lamb Chops:
   Grill or sear the lamb chops for 3-4 minutes on each side for medium-rare, or adjust the cooking time for your preferred doneness.
4. Rest and Serve:
   Let the lamb chops rest for 5 minutes before serving. Garnish with additional rosemary sprigs if desired.

These Lamb Chops with Garlic and Rosemary are a luxurious and flavorful dish that will elevate any Easter brunch. The combination of garlic and rosemary infuses the meat with a wonderful aroma, while the lamb remains tender and juicy. Serve with roasted root vegetables or a fresh green salad for a truly festive meal.

Spicy Sausage and Spinach Quiche

This Spicy Sausage and Spinach Quiche is a savory and satisfying dish perfect for Easter brunch. The spicy sausage complements the mild spinach and rich custard filling, creating a balanced and delicious quiche. Its hearty ingredients make it an ideal main dish, and its versatility allows it to be enjoyed warm or at room temperature.

Ingredients

• 1 pre-made pie crust
• 1/2 pound spicy sausage (such as chorizo or Italian sausage), crumbled
• 1/2 onion, chopped
• 1 cup fresh spinach, chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 3 large eggs
• 1/4 teaspoon red pepper flakes (optional for extra spice)
• Salt and pepper to taste

Instructions

1. Preheat the Oven:
   Preheat the oven to 375°F (190°C).
2. Cook the Sausage:
   In a large skillet, cook the sausage over medium heat, breaking it up with a spoon, until browned and cooked through. Remove from the skillet and set aside.
3. Sauté the Onion and Spinach:
   In the same skillet, sauté the chopped onion until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat.
4. Prepare the Custard:
   In a bowl, whisk together the eggs, milk, red pepper flakes (if using), salt, and pepper.
5. Assemble the Quiche:
   Spread the cooked sausage, onion, and spinach mixture evenly over the pie crust. Pour the egg mixture over the top and sprinkle with shredded cheddar cheese.
6. Bake:
   Bake for 30-35 minutes, or until the quiche is set in the center and golden brown on top. Let it cool for 5 minutes before slicing.
7. Serve:
   Serve warm or at room temperature for a delicious Easter brunch option.

This Spicy Sausage and Spinach Quiche is a flavorful and filling dish that is perfect for Easter brunch. The spiced sausage pairs wonderfully with the savory spinach and creamy egg custard, while the cheese adds a delightful richness. Serve with a side of fruit or a light salad for a complete and satisfying brunch.

Maple Bacon-Wrapped Chicken Breasts

Maple Bacon-Wrapped Chicken Breasts offer a sweet and savory combination that is both satisfying and full of flavor. The smoky bacon pairs wonderfully with the tender, juicy chicken, while the maple syrup glaze provides a touch of sweetness that will have everyone coming back for more. This dish is simple to prepare but feels indulgent, making it a perfect choice for Easter brunch.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 slices of bacon
• 1/4 cup maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions

1. Preheat the Oven:
   Preheat the oven to 375°F (190°C).
2. Prepare the Chicken:
   Season the chicken breasts with salt and pepper on both sides.
3. Wrap with Bacon:
   Lay two slices of bacon flat on a cutting board, slightly overlapping. Place a chicken breast on top and roll it up tightly in the bacon. Repeat with the remaining chicken breasts.
4. Prepare the Maple Glaze:
   In a small bowl, whisk together the maple syrup, Dijon mustard, and olive oil.
5. Bake the Chicken:
   Place the bacon-wrapped chicken breasts in a baking dish. Brush the maple glaze generously over the chicken and bacon. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is crispy.
6. Serve:
   Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh thyme, if desired.

These Maple Bacon-Wrapped Chicken Breasts are a fantastic choice for Easter brunch, offering a delightful mix of flavors that will satisfy both sweet and savory lovers. The crispy bacon adds richness and texture, while the maple syrup glaze gives a hint of sweetness that perfectly complements the chicken. Serve with roasted vegetables or a light salad to complete the meal.

Roast Pork Tenderloin with Apple Cider Glaze

This Roast Pork Tenderloin with Apple Cider Glaze brings a combination of savory and slightly sweet flavors, making it a crowd-pleasing dish for Easter brunch. The pork is roasted to perfection, and the apple cider glaze adds a rich, fruity sweetness that enhances the natural flavors of the meat. This dish pairs wonderfully with mashed potatoes or roasted vegetables.

Ingredients

• 1 pork tenderloin (about 2 pounds)
• 1/2 cup apple cider
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat the Oven:
   Preheat the oven to 400°F (200°C).
2. Season the Pork:
   Rub the pork tenderloin with olive oil, salt, and pepper. Place it in a roasting pan.
3. Prepare the Apple Cider Glaze:
   In a small saucepan, combine apple cider, brown sugar, Dijon mustard, and fresh thyme. Bring to a simmer over medium heat, and cook for 5-7 minutes, stirring occasionally, until the glaze has thickened.
4. Roast the Pork:
   Roast the pork for 25-30 minutes, or until it reaches an internal temperature of 145°F (63°C). Halfway through, brush the pork with some of the apple cider glaze.
5. Finish and Serve:
   Once the pork is done, remove it from the oven and let it rest for 10 minutes before slicing. Drizzle the remaining glaze over the sliced pork and serve.

This Roast Pork Tenderloin with Apple Cider Glaze is a flavorful, elegant dish perfect for Easter brunch. The tender pork pairs wonderfully with the sweet and tangy apple cider glaze, creating a dish that’s both satisfying and refreshing. Pair with roasted potatoes or a seasonal salad for a well-rounded meal.

Bacon-Wrapped Pork Belly

Bacon-Wrapped Pork Belly is a mouthwatering Easter brunch recipe that combines the irresistible flavors of crispy bacon and tender, juicy pork belly. This dish is perfect for anyone who loves a rich, indulgent meal. The bacon adds a smoky crunch, while the pork belly remains melt-in-your-mouth tender, making it an unforgettable choice for your holiday table.

Ingredients

• 2 pounds pork belly, skin removed and cut into 1-inch strips
• 10 slices of bacon
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Preheat the Oven:
   Preheat the oven to 375°F (190°C).
2. Prepare the Pork Belly:
   Season the pork belly strips with salt, pepper, garlic powder, and paprika.
3. Wrap with Bacon:
   Lay the bacon slices flat on a cutting board. Place each piece of seasoned pork belly in the center and wrap it tightly with bacon. Secure with toothpicks if necessary.
4. Sear the Pork Belly:
   Heat olive oil in a large skillet over medium-high heat. Sear the bacon-wrapped pork belly on all sides until golden and crispy, about 2-3 minutes per side.
5. Roast the Pork Belly:
   Transfer the seared pork belly to a baking dish. Drizzle with brown sugar and soy sauce. Roast in the oven for 20-25 minutes, or until the bacon is crisp and the pork belly is tender.
6. Serve:
   Remove the toothpicks and serve the bacon-wrapped pork belly warm.

Bacon-Wrapped Pork Belly is a decadent and flavorful dish that brings the best of both worlds: tender, juicy pork belly and crispy bacon. The combination of savory seasonings and the sweetness from the brown sugar creates a mouthwatering bite every time. This is a show-stopping dish that will make your Easter brunch feel extra special. Pair with a simple green salad or roasted vegetables to balance out the richness.

Note: More recipes are coming soon!