25+ Mouthwatering Easter Brunch Recipes for Your Potluck Feast

Easter is a time for family gatherings, egg hunts, and, of course, delicious food!

If you’re planning to attend or host an Easter brunch potluck, you want to bring something that will impress and satisfy your guests.

Whether you’re looking for savory dishes, sweet treats, or refreshing salads, we’ve got you covered with 25+ Easter brunch potluck recipes that are sure to shine on any spread.

From light and vibrant salads to hearty casseroles and decadent pastries, these recipes will make your Easter brunch unforgettable.

Many of these dishes can be made in advance, ensuring a stress-free experience while you focus on enjoying time with loved ones.

So, get ready to gather your ingredients, prepare some mouthwatering dishes, and contribute to a potluck spread everyone will love.

25+ Mouthwatering Easter Brunch Recipes for Your Potluck Feast

With these 25+ Easter brunch potluck recipes, you have a variety of delicious dishes that will suit every taste and dietary need.

Whether you choose a savory quiche, a sweet pastry, or a vibrant salad, these recipes will bring flavor and joy to your Easter gathering.

The best part? Many of these dishes are easy to make and perfect for sharing.

So, pick your favorites, gather your ingredients, and get ready to make this Easter brunch one to remember.

Easter Veggie Quiche

This Easter Veggie Quiche is the perfect centerpiece for your brunch potluck. Packed with colorful vegetables like spinach, bell peppers, and cherry tomatoes, it’s a feast for the eyes and the palate. The flaky crust, rich custard, and vibrant fillings make it a versatile dish that caters to vegetarians while delighting everyone. Easy to slice and serve, it’s a practical and elegant addition to any Easter spread.

Ingredients:

• 1 pre-made pie crust
• 4 large eggs
• 1 cup heavy cream or whole milk
• 1 cup shredded cheese (cheddar, mozzarella, or Gruyère)
• 1 cup fresh spinach (chopped)
• ½ cup diced bell peppers (red, yellow, or green)
• ½ cup halved cherry tomatoes
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust into a 9-inch pie pan and trim any overhang. Poke the base with a fork to prevent puffing.
3. In a mixing bowl, whisk together eggs, cream, salt, pepper, and garlic powder.
4. Sprinkle shredded cheese evenly over the crust. Add chopped spinach, bell peppers, and cherry tomatoes.
5. Pour the egg mixture over the vegetables and cheese.
6. Bake for 35-40 minutes or until the quiche is set and slightly golden on top.
7. Allow it to cool for 5-10 minutes before slicing and serving.

This Easter Veggie Quiche brings together wholesome ingredients and vibrant flavors that scream springtime. Its beautiful presentation and rich taste will leave a lasting impression on your potluck guests. Plus, it’s easy to transport and tastes just as delicious warm or at room temperature.

Glazed Ham and Cheddar Sliders

Glazed Ham and Cheddar Sliders are a quick, crowd-pleasing Easter brunch potluck dish. Layers of savory ham and melted cheddar are nestled in sweet Hawaiian rolls, all topped with a buttery glaze that’s baked to golden perfection. These bite-sized delights are the epitome of sweet and savory and are sure to disappear fast from the table.

Ingredients:

• 12 Hawaiian rolls
• 12 slices of deli ham
• 6 slices of cheddar cheese (halved)
• ½ cup unsalted butter (melted)
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon poppy seeds
• 1 teaspoon onion powder

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Slice the Hawaiian rolls horizontally in half, keeping them connected. Place the bottom half in a greased 9×13 baking dish.
3. Layer ham slices evenly over the bottom half of the rolls, followed by cheddar cheese.
4. Place the top half of the rolls on top.
5. In a small bowl, whisk together melted butter, Dijon mustard, honey, poppy seeds, and onion powder. Pour the glaze evenly over the sliders.
6. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes until the tops are golden and cheese is melted.
7. Cut the sliders apart and serve warm.

These Glazed Ham and Cheddar Sliders are the ultimate combination of buttery, cheesy, and savory goodness. Perfectly portioned for potlucks, they’re easy to grab and enjoy. Their comforting flavor profile will make them a hit at your Easter brunch and a recipe you’ll want to revisit year after year.

Lemon Blueberry Streusel Bread

Nothing says Easter like a sweet, zesty treat, and this Lemon Blueberry Streusel Bread fits the bill. Bursting with fresh blueberries and infused with tangy lemon, this quick bread is topped with a crumbly streusel for added texture and flavor. It’s an elegant way to balance out savory dishes at your potluck, and it’s as delightful to look at as it is to eat.

Ingredients:
For the bread:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter (softened)
• 2 large eggs
• ½ cup sour cream or Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 cup fresh or frozen blueberries

For the streusel topping:

• ½ cup all-purpose flour
• ¼ cup brown sugar
• 3 tablespoons unsalted butter (cold, cubed)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a bowl, combine flour, baking powder, baking soda, and salt.
3. In another bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, then stir in sour cream, lemon juice, and zest.
4. Gradually mix dry ingredients into wet ingredients until just combined. Fold in blueberries.
5. Pour batter into the prepared pan.
6. To make the streusel, combine flour, brown sugar, and cold butter in a bowl. Mix with a fork until crumbly. Sprinkle evenly over the batter.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from the pan.

This Lemon Blueberry Streusel Bread is a bright and flavorful addition to your Easter brunch. Its moist texture, bursts of blueberry, and sweet crumb topping make it a memorable dessert or coffee pairing. Slice it up for your potluck guests, and watch them come back for seconds (or thirds).

Crispy Parmesan Asparagus Fries

These Crispy Parmesan Asparagus Fries are a delicious and healthier alternative to traditional fries, making them a perfect side dish for an Easter brunch potluck. With a crispy, golden coating and a burst of savory parmesan flavor, they are easy to make and sure to impress guests of all ages. Whether you serve them with a dipping sauce or on their own, they’re a light and crunchy treat that pairs perfectly with the other brunch dishes.

Ingredients:

• 1 bunch of asparagus (trimmed)
• 1 cup panko breadcrumbs
• ½ cup grated parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs (beaten)
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. In a shallow bowl, combine panko breadcrumbs, grated parmesan cheese, garlic powder, salt, and black pepper.
3. Dip each asparagus spear into the beaten eggs, then coat it thoroughly with the breadcrumb mixture.
4. Arrange the coated asparagus on the prepared baking sheet. Drizzle with olive oil.
5. Bake for 15-20 minutes or until the asparagus is golden and crispy.
6. Serve immediately with your favorite dipping sauce, such as ranch or aioli.

These Crispy Parmesan Asparagus Fries are a crispy, savory bite of spring that adds a fun twist to your Easter potluck. With their crunchy exterior and tender inside, they offer a satisfying, lighter alternative to heavier sides. Easy to prepare and loved by all, these fries are bound to be a crowd favorite!

Strawberry Spinach Salad with Balsamic Glaze

This refreshing Strawberry Spinach Salad with Balsamic Glaze combines sweet, juicy strawberries with the earthy flavor of fresh spinach, creating a balanced, vibrant salad perfect for a springtime brunch. The balsamic glaze adds a tangy sweetness that ties everything together, while the almonds provide a satisfying crunch. This dish is light, nutritious, and beautifully colorful, making it an elegant addition to your Easter brunch potluck.

Ingredients:

• 4 cups fresh baby spinach
• 1 ½ cups fresh strawberries (sliced)
• ¼ cup sliced almonds (toasted)
• ¼ cup crumbled goat cheese or feta cheese
• ¼ cup balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine spinach, sliced strawberries, toasted almonds, and crumbled goat cheese.
2. In a small saucepan, heat balsamic vinegar and honey over medium heat. Stir occasionally until the mixture reduces by half and thickens into a glaze (about 5-7 minutes).
3. Drizzle olive oil over the salad and toss gently to combine.
4. Once the balsamic glaze is ready, drizzle it over the salad just before serving.
5. Season with salt and pepper to taste.

The Strawberry Spinach Salad with Balsamic Glaze is a beautiful and light dish that perfectly complements the richer flavors often found at Easter brunch. The sweet strawberries, tangy balsamic, and crunchy almonds create a harmony of textures and flavors that guests will rave about. Its simplicity and elegance make it a must-have for your potluck spread.

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting are a decadent and delightful treat that captures the essence of Easter. These individual cupcakes offer the rich, spiced flavor of classic carrot cake in a convenient, easy-to-serve portion. Topped with a generous swirl of creamy, tangy frosting and a sprinkle of chopped walnuts, they are a show-stopping dessert perfect for your potluck.

Ingredients:
For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 ½ cups grated carrots
• ½ cup chopped walnuts (optional)

For the frosting:

• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. In another large bowl, beat eggs and sugar until smooth and combined. Add oil and vanilla extract, mixing well.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in grated carrots and chopped walnuts.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
7. To make the frosting, beat softened cream cheese and butter together until creamy. Gradually add powdered sugar, followed by vanilla extract, and beat until smooth.
8. Frost the cooled cupcakes generously with the cream cheese frosting and top with extra chopped walnuts if desired.

These Carrot Cake Cupcakes with Cream Cheese Frosting are a sweet and indulgent way to end your Easter brunch on a high note. With the moist, spiced carrot cake and rich, tangy cream cheese frosting, they provide the perfect balance of flavors. Their individual portioning makes them easy to serve and share at your potluck, and they are sure to disappear quickly!

Honey-Glazed Carrots with Thyme

These Honey-Glazed Carrots with Thyme are a simple yet elegant side dish that will brighten up your Easter brunch table. The natural sweetness of the carrots is complemented by the rich flavor of honey and the aromatic touch of fresh thyme. Easy to prepare and visually appealing, this dish brings a touch of sophistication while still being easy to make. It’s a perfect side dish to serve alongside savory or creamy main dishes.

Ingredients:

• 1 lb baby carrots (peeled)
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• 1 tablespoon fresh parsley (chopped, for garnish)

Instructions:

1. Bring a large pot of salted water to a boil and add the carrots. Cook for 5-7 minutes, or until the carrots are tender but still firm. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the honey and thyme, stirring until combined.
3. Add the cooked carrots to the skillet and toss them in the honey-thyme glaze. Continue to cook for 2-3 minutes, allowing the glaze to thicken and coat the carrots evenly.
4. Season with salt and pepper to taste.
5. Garnish with freshly chopped parsley and serve warm.

These Honey-Glazed Carrots with Thyme are the perfect blend of sweet and savory, making them an irresistible addition to your Easter brunch potluck. The carrots are tender with just the right amount of glaze, and the fresh thyme elevates the dish, giving it a fragrant, springtime twist. This dish is easy to make, yet it looks and tastes like something special, making it a guaranteed hit with your guests.

Spinach and Artichoke Dip

This Spinach and Artichoke Dip is the creamy, cheesy indulgence your Easter brunch needs. Packed with fresh spinach, tangy artichokes, and a blend of cheeses, this dip is perfect for spreading on bread or crackers. It’s a comforting, crowd-pleasing appetizer that works well for potlucks, as it can be prepared ahead of time and served warm or at room temperature. If you’re looking for a dish that’s sure to be devoured, this is it!

Ingredients:

• 1 ½ cups fresh spinach (chopped)
• 1 can (14 oz) artichoke hearts (drained and chopped)
• 1 cup cream cheese (softened)
• ½ cup sour cream
• ½ cup mayonnaise
• 1 cup shredded mozzarella cheese
• ½ cup grated parmesan cheese
• 2 cloves garlic (minced)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella, and parmesan. Stir until smooth and creamy.
3. Add the chopped spinach, artichoke hearts, garlic, salt, and pepper to the mixture. Stir well to combine.
4. Transfer the dip into a greased baking dish (about 8×8 inches) and spread it evenly.
5. Bake for 20-25 minutes, or until the dip is bubbly and golden on top.
6. Serve warm with sliced baguette, crackers, or fresh vegetables for dipping.

This Spinach and Artichoke Dip is a creamy, indulgent dish that’s sure to be a favorite at your Easter brunch potluck. The cheesy richness and fresh vegetables provide the perfect balance of flavors. Easy to make and even easier to devour, this dip will be the star of your appetizer spread. Guests will love dipping their favorite bread or crackers into the creamy, gooey goodness!

Cinnamon Roll Casserole

Cinnamon Roll Casserole is the perfect breakfast or brunch dish for a potluck, bringing the comforting flavors of cinnamon rolls into a convenient, casserole form. This dish features layers of cinnamon roll dough baked in a sweet custard, creating a soft, gooey, and indulgent treat. Topped with a creamy icing, it’s a delightful and effortless way to serve everyone’s favorite breakfast pastry in a large batch.

Ingredients:

• 2 cans refrigerated cinnamon rolls (with icing)
• 4 large eggs
• 1 cup milk
• ½ cup heavy cream
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 tablespoon butter (melted)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Open the cinnamon rolls and cut them into quarters. Arrange the pieces evenly in the baking dish, making sure they cover the bottom.
3. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, cinnamon, vanilla, and salt until smooth.
4. Pour the egg mixture evenly over the cinnamon roll pieces. Use a spoon to gently press the rolls down to soak them in the mixture.
5. Drizzle the melted butter over the top and bake for 30-35 minutes, or until the casserole is golden and set in the center.
6. Remove from the oven and allow it to cool for a few minutes. Drizzle the included icing over the casserole before serving.

This Cinnamon Roll Casserole is a cozy, sweet treat that combines the best of breakfast and dessert into one easy-to-serve dish. It’s the perfect choice for your Easter brunch potluck, offering the warm, comforting flavors of cinnamon rolls in a crowd-friendly format. The rich custard adds moisture and flavor, while the icing brings it all together, making this dish an irresistible addition to your Easter spread.

Deviled Eggs with Avocado and Bacon

Deviled eggs are a classic brunch favorite, and this twist on the traditional recipe elevates them with creamy avocado and crispy bacon. The avocado adds a fresh, creamy texture that complements the richness of the egg yolks, while the bacon provides a crunchy, savory contrast. This dish is not only delicious but also visually appealing, making it a perfect addition to your Easter brunch potluck.

Ingredients:

• 6 large eggs
• 1 ripe avocado (peeled and pitted)
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 slices cooked bacon (crumbled)
• Paprika (for garnish)

Instructions:

1. Hard boil the eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. Remove eggs, cool, and peel them.
2. Slice the eggs in half lengthwise and remove the yolks. Place the yolks in a small bowl and set aside.
3. In a separate bowl, mash the avocado with the mayonnaise, Dijon mustard, lime juice, salt, and pepper until smooth and creamy.
4. Add the egg yolks to the avocado mixture and mash together until well combined.
5. Spoon or pipe the avocado mixture back into the egg white halves.
6. Top with crumbled bacon and a light sprinkle of paprika for garnish.

These Deviled Eggs with Avocado and Bacon add a unique twist to the classic recipe. The creamy avocado filling pairs perfectly with the savory bacon, making these deviled eggs a hit at your Easter brunch potluck. They’re a fresh, flavorful, and visually appealing addition that will leave your guests reaching for more!

Lemon Blueberry Scones

Lemon Blueberry Scones are a light, zesty treat that’s perfect for Easter brunch. The combination of tangy lemon zest and sweet, juicy blueberries makes these scones bright and refreshing. They have a tender crumb with just the right amount of flakiness, and they’re topped with a simple glaze to add a sweet finish. These scones are easy to prepare, and they’re sure to impress guests with their delicate flavor and texture.

Ingredients:

• 2 cups all-purpose flour
• ¼ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 stick cold unsalted butter (cut into small cubes)
• 1 cup fresh blueberries
• 1 large egg
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 cup powdered sugar (for glaze)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Gently fold in the blueberries.
5. In a separate bowl, whisk the egg, heavy cream, vanilla extract, lemon zest, and lemon juice. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Turn the dough out onto a floured surface and gently knead it into a ball. Pat the dough into a disk about 1-inch thick.
7. Use a sharp knife to cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Bake for 15-18 minutes, or until the scones are golden brown.
9. While the scones are cooling, mix powdered sugar and a little lemon juice to create the glaze. Drizzle the glaze over the scones before serving.

Lemon Blueberry Scones are a perfect balance of sweet and tart, with a tender texture that melts in your mouth. The addition of the lemon glaze enhances the citrus flavor and adds a touch of sweetness. These scones are a delightful treat that’s ideal for a spring brunch, and they’re sure to be a hit at your Easter potluck.

Sweet Potato Hash with Sausage and Peppers

This Sweet Potato Hash with Sausage and Peppers is a hearty and flavorful dish that makes an excellent main or side dish for an Easter brunch potluck. The combination of crispy sweet potatoes, savory sausage, and colorful bell peppers creates a satisfying meal that’s packed with flavor. It’s a one-pan dish that’s easy to prepare and perfect for feeding a crowd.

Ingredients:

• 2 medium sweet potatoes (peeled and diced)
• 1 lb breakfast sausage (crumbled)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• ½ onion (diced)
• 2 tablespoons olive oil
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley (chopped, for garnish)
• Optional: Fried or scrambled eggs (for serving)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the crumbled sausage and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and sauté the diced sweet potatoes until tender and slightly crispy, about 10-12 minutes. Stir occasionally to prevent sticking.
3. Add the diced bell peppers and onion to the skillet and cook until softened, about 5 minutes.
4. Stir in the cooked sausage, smoked paprika, salt, and pepper. Continue cooking for another 2-3 minutes until everything is heated through.
5. Garnish with fresh parsley and serve with optional fried or scrambled eggs on top.

This Sweet Potato Hash with Sausage and Peppers is a perfect balance of sweet, savory, and smoky flavors. The sweet potatoes are crispy on the outside and tender on the inside, while the sausage adds richness and the peppers bring color and freshness. It’s a hearty, crowd-pleasing dish that’s easy to prepare and will be the perfect addition to your Easter brunch potluck.

Asparagus and Goat Cheese Frittata

A frittata is a versatile and simple dish that can be enjoyed warm or at room temperature, making it perfect for a potluck brunch. This Asparagus and Goat Cheese Frittata combines the earthy flavors of asparagus with the creamy tang of goat cheese, creating a light yet satisfying dish. The eggs provide a fluffy base, while the combination of fresh herbs adds brightness, making this frittata a crowd-pleaser for any Easter celebration.

Ingredients:

• 8 large eggs
• 1 cup milk (or heavy cream for extra richness)
• 1 bunch asparagus (trimmed and cut into 1-inch pieces)
• 4 oz goat cheese (crumbled)
• 1 tablespoon olive oil
• ½ cup red onion (diced)
• 1 clove garlic (minced)
• 2 tablespoons fresh basil (chopped)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the asparagus and cook for 5-7 minutes, until tender but still crisp. Remove the asparagus from the pan and set aside.
3. In the same skillet, add the diced onion and garlic and cook until softened, about 3-4 minutes.
4. In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the basil and crumbled goat cheese.
5. Add the cooked asparagus and onions to the egg mixture, then pour everything back into the skillet.
6. Cook on the stovetop for 2-3 minutes, just until the edges start to set. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is fully set in the center and lightly golden on top.
7. Let the frittata cool slightly before slicing and serving.

This Asparagus and Goat Cheese Frittata is a deliciously light and savory dish that works wonderfully for Easter brunch. The balance of creamy goat cheese and tender asparagus creates a satisfying yet refreshing flavor, while the fluffy eggs hold everything together. It’s a great dish for feeding a crowd, and it’s easy to make in advance, making it a convenient option for your Easter potluck.

Peach and Prosciutto Salad with Balsamic Glaze

This Peach and Prosciutto Salad with Balsamic Glaze is a fresh and flavorful addition to any Easter brunch. The combination of sweet, juicy peaches and savory prosciutto offers a perfect contrast, while the balsamic glaze brings a tangy-sweet finish to the dish. With the crispness of mixed greens and the richness of goat cheese, this salad provides a light yet satisfying option for your Easter gathering.

Ingredients:

• 4 ripe peaches (sliced)
• 6 oz prosciutto (thinly sliced)
• 4 cups mixed greens (arugula, spinach, or a blend)
• 2 oz goat cheese (crumbled)
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. To make the balsamic glaze: In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes until thickened. Set aside to cool.
2. On a large platter or individual salad plates, arrange the mixed greens.
3. Add the sliced peaches and prosciutto on top of the greens, arranging them in a decorative pattern.
4. Drizzle the balsamic glaze over the salad, then sprinkle crumbled goat cheese over the top.
5. Finish with a light drizzle of olive oil and season with salt and pepper to taste.

This Peach and Prosciutto Salad with Balsamic Glaze is the perfect combination of sweet and savory flavors. The tender prosciutto pairs beautifully with the juicy peaches, and the tangy-sweet balsamic glaze elevates the dish to a new level. With the addition of creamy goat cheese and fresh greens, this salad makes for a refreshing and light side dish at your Easter brunch potluck. It’s both visually stunning and delicious!

Carrot Cake Pancakes

Carrot Cake Pancakes are a fun and festive way to incorporate the classic flavors of carrot cake into a breakfast or brunch dish. These pancakes are spiced with cinnamon, nutmeg, and ginger, and packed with grated carrots for a naturally sweet flavor and a beautiful color. Topped with a creamy cream cheese frosting, these pancakes are a perfect combination of indulgent and comforting for your Easter celebration.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 large egg
• 1 cup buttermilk
• 2 tablespoons melted butter
• 1 cup grated carrots
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 4 oz cream cheese (softened)
• 2 tablespoons unsalted butter (softened)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
2. In another bowl, whisk the egg, buttermilk, melted butter, and vanilla extract. Stir in the grated carrots.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick but pourable.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes. Flip the pancakes and cook for another 2 minutes, or until golden brown and cooked through.
5. For the cream cheese frosting: Beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract and beat until creamy.
6. Stack the pancakes on a plate and top with a dollop of cream cheese frosting. Serve immediately.

Carrot Cake Pancakes bring the comforting flavors of carrot cake into a fluffy, delicious breakfast form. The spices and grated carrots give the pancakes a warm, sweet flavor, while the cream cheese frosting adds a rich, tangy sweetness that complements them perfectly. These pancakes are a fun and festive treat for Easter brunch, and their combination of flavors and textures will surely impress your guests.

Note: More recipes are coming soon!