35+ Irresistible Easter Brunch Recipes to Celebrate the Holiday in Style

Easter is a time for renewal, joy, and togetherness. What better way to celebrate than with a festive Easter brunch surrounded by loved ones?

Whether you’re hosting a large family gathering or a cozy morning with close friends, the perfect Easter brunch spread can set the tone for a memorable day.

From savory classics to sweet treats, this list of 35+ Easter brunch recipes offers something for everyone.

Think flaky pastries, vibrant spring salads, fluffy pancakes, and elegant egg dishes that will wow your guests and keep them coming back for seconds.

Whether you’re a seasoned chef or prefer simple, no-fuss options, this collection has you covered.

Read on for inspiration to craft the ultimate Easter brunch menu that’s as beautiful as it is delicious.

35+ Irresistible Easter Brunch Recipes to Celebrate the Holiday in Style

This Easter, let your brunch table overflow with color, flavor, and seasonal ingredients that highlight the joy of spring.

With 35+ recipes ranging from elegant mains to indulgent desserts, you can create a feast that delights every palate and fits any level of cooking expertise.

Take inspiration from classic favorites or try something new to make this Easter brunch one to remember.

Whether it’s a show-stopping centerpiece dish or a simple crowd-pleaser, these recipes are sure to bring warmth, happiness, and a touch of culinary magic to your celebration.

So gather your loved ones, grab your apron, and let the Easter brunch festivities begin!

Spring Vegetable Frittata

This Spring Vegetable Frittata is the perfect centerpiece for an Easter brunch. Packed with vibrant seasonal vegetables like asparagus, spinach, and cherry tomatoes, this dish is light, fluffy, and bursting with fresh flavors. It’s easy to make, versatile, and a guaranteed crowd-pleaser.

Ingredients:

• 8 large eggs
• 1/4 cup whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup asparagus, chopped into 1-inch pieces
• 1/2 cup cherry tomatoes, halved
• 1/2 cup baby spinach leaves
• 1/4 cup shredded Parmesan cheese
• 1/4 cup crumbled feta cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Heat the olive oil in an oven-safe skillet over medium heat. Add the asparagus and cook for 3-4 minutes until slightly tender.
4. Add the cherry tomatoes and spinach to the skillet, cooking until the spinach is wilted.
5. Pour the egg mixture into the skillet, spreading it evenly over the vegetables.
6. Sprinkle Parmesan and feta cheeses on top.
7. Cook on the stovetop for 2-3 minutes until the edges begin to set.
8. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and slightly golden on top.
9. Let it cool for 5 minutes before slicing into wedges. Serve warm or at room temperature.

This Spring Vegetable Frittata is as beautiful as it is delicious. Its colorful presentation and fresh taste make it the ideal dish for welcoming spring and celebrating Easter with loved ones. Pair it with a side salad or fresh fruit for a complete meal.

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes are the epitome of elegance for an Easter brunch. Their delicate, airy texture and bright citrusy flavor are complemented by a dollop of whipped cream or a drizzle of honey. These pancakes are a refreshing twist on the classic and are sure to impress your guests.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 3/4 cup whole milk
• 2 large eggs
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the ricotta, milk, eggs, lemon juice, and lemon zest until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined (do not overmix).
4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
6. Serve the pancakes warm, topped with whipped cream, fresh berries, or a drizzle of maple syrup.

These Lemon Ricotta Pancakes will brighten up your Easter brunch table with their sunny flavor and tender texture. Their elegant simplicity makes them a delightful treat, whether served as a main course or a sweet side dish.

Honey-Glazed Carrot Tartlets

Honey-Glazed Carrot Tartlets are a savory-sweet appetizer that brings a touch of sophistication to your Easter brunch. With flaky puff pastry, caramelized carrots, and a drizzle of honey, these tartlets are both stunning and delicious.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 medium carrots, peeled and thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons honey
• 1/4 cup crumbled goat cheese

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry and cut it into 4-6 equal rectangles. Place them on the prepared baking sheet.
3. In a bowl, toss the carrot slices with olive oil, thyme, salt, and pepper.
4. Arrange the carrots in overlapping layers on each puff pastry rectangle, leaving a small border around the edges.
5. Bake for 15-18 minutes, or until the pastry is golden brown and puffed.
6. Drizzle the baked tartlets with honey and sprinkle goat cheese over the top.
7. Serve warm or at room temperature.

These Honey-Glazed Carrot Tartlets are a show-stopping addition to your Easter brunch. Their combination of sweet, savory, and flaky textures will delight your guests, making them a memorable dish to share.

Deviled Eggs with Smoked Salmon and Dill

Deviled Eggs with Smoked Salmon and Dill are a sophisticated take on the classic Easter favorite. The creamy, tangy filling is elevated with a touch of smoked salmon, adding a burst of flavor that pairs beautifully with the freshness of dill. These elegant bites are perfect for starting off your Easter brunch.

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 2 ounces smoked salmon, finely chopped
• 1 tablespoon fresh dill, chopped (plus extra for garnish)
• Salt and black pepper to taste

Instructions:

1. Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks.
2. Place the yolks in a bowl and mash them with a fork. Add mayonnaise, Dijon mustard, and lemon juice, and mix until smooth.
3. Fold in the chopped smoked salmon and dill. Season with salt and pepper to taste.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Garnish each egg with a small piece of smoked salmon and a sprig of dill.
6. Chill for at least 15 minutes before serving.

These Deviled Eggs with Smoked Salmon and Dill are a delightful blend of creamy, tangy, and smoky flavors. Their elegant presentation and rich taste make them a standout appetizer that’s sure to be a hit at your Easter brunch table.

Spinach and Strawberry Salad with Poppy Seed Dressing

This Spinach and Strawberry Salad with Poppy Seed Dressing brings a burst of spring to your Easter table. Sweet strawberries, crunchy almonds, and tangy feta cheese pair beautifully with the fresh spinach and a lightly sweet homemade dressing. It’s a refreshing and colorful addition to your menu.

Ingredients:

• 6 cups fresh spinach leaves
• 1 cup strawberries, hulled and sliced
• 1/4 cup sliced almonds, toasted
• 1/4 cup crumbled feta cheese
• 1/4 red onion, thinly sliced

Poppy Seed Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon poppy seeds
• Pinch of salt

Instructions:

1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, and salt to make the dressing.
2. In a large salad bowl, combine spinach, strawberries, almonds, feta cheese, and red onion.
3. Drizzle the poppy seed dressing over the salad and toss gently to combine.
4. Serve immediately.

This vibrant Spinach and Strawberry Salad is a feast for the eyes and the palate. It’s a refreshing side dish that balances sweet, tangy, and savory notes, making it an ideal complement to any Easter brunch spread.

Blueberry Lemon Bread with Glaze

Blueberry Lemon Bread with Glaze is a moist, flavorful loaf that’s perfect for Easter brunch. Bursting with juicy blueberries and bright lemon zest, this quick bread is topped with a sweet lemon glaze, making it a delightful treat to enjoy with coffee or tea.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• Zest of 1 lemon
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)

Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Mix in the milk and lemon zest. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Gently fold in the blueberries. Pour the batter into the prepared loaf pan.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
7. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled bread.

This Blueberry Lemon Bread with Glaze is the perfect balance of sweet and tangy, with bursts of blueberry goodness in every bite. It’s an irresistible addition to your Easter brunch, whether served as a dessert or a morning treat.

Ham and Cheese Puff Pastry Pinwheels

Ham and Cheese Puff Pastry Pinwheels are a savory delight perfect for Easter brunch. These golden, flaky bites are filled with layers of smoky ham, melty cheese, and a hint of Dijon mustard, making them a hit with both kids and adults. Easy to prepare, they’re a great make-ahead option for a busy holiday morning.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 tablespoons Dijon mustard
• 6 slices deli ham
• 1 cup shredded Swiss or Gruyère cheese
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface. Spread Dijon mustard evenly over the pastry.
3. Layer ham slices across the pastry, then sprinkle with shredded cheese.
4. Starting from one end, tightly roll up the puff pastry into a log. Slice into 1-inch rounds and place them cut-side down on the prepared baking sheet.
5. Brush the tops with the beaten egg.
6. Bake for 15-18 minutes or until the pinwheels are golden brown and puffed.
7. Serve warm or at room temperature.

These Ham and Cheese Puff Pastry Pinwheels are a crowd-pleasing addition to your Easter brunch table. Their flaky, cheesy goodness pairs wonderfully with salads or soups, making them a versatile and satisfying choice.

Asparagus Tart with Goat Cheese and Lemon Zest

This Asparagus Tart with Goat Cheese and Lemon Zest is a light and elegant dish that highlights the freshness of spring. With a flaky puff pastry crust, creamy goat cheese, and tender asparagus spears, it’s a simple yet sophisticated addition to any Easter brunch.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/2 cup goat cheese, softened
• 1 tablespoon lemon zest
• 1 teaspoon fresh thyme leaves
• 1 pound asparagus spears, trimmed
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry slightly and place it on the prepared baking sheet. Use a knife to score a 1-inch border around the edges without cutting through the pastry.
3. In a small bowl, mix goat cheese, lemon zest, and thyme. Spread this mixture within the scored border of the puff pastry.
4. Arrange asparagus spears on top of the cheese mixture in a single layer. Drizzle with olive oil and season with salt and pepper.
5. Bake for 20-25 minutes or until the pastry is golden and puffed.
6. Let the tart cool slightly before slicing and serving.

This Asparagus Tart is a show-stopping centerpiece for your Easter brunch. Its fresh, zesty flavors and elegant appearance make it a dish that everyone will remember long after the meal is over.

Carrot Cake Pancakes with Cream Cheese Drizzle

Carrot Cake Pancakes with Cream Cheese Drizzle combine the warm, spiced flavors of a classic carrot cake with the comforting appeal of pancakes. These fluffy treats are packed with shredded carrots, cinnamon, and a touch of nutmeg, and they’re topped with a luscious cream cheese drizzle for a truly indulgent Easter brunch.

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup finely shredded carrots
• 2 tablespoons melted butter

Cream Cheese Drizzle:

• 2 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 2-3 tablespoons milk

Instructions:

1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, mix buttermilk, egg, vanilla extract, and melted butter. Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded carrots.
3. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter per pancake and cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 2 minutes.
4. For the cream cheese drizzle, whisk together cream cheese, powdered sugar, and milk until smooth. Adjust the consistency as needed.
5. Serve the pancakes warm, drizzled with cream cheese topping.

These Carrot Cake Pancakes are a decadent way to celebrate Easter morning. Their rich, spiced flavors and sweet drizzle make them feel indulgent while still being simple enough to prepare for a family gathering.

Herb-Crusted Rack of Lamb

An Herb-Crusted Rack of Lamb is a stunning centerpiece for an elevated Easter brunch. Tender, juicy lamb coated with a fragrant mix of fresh herbs, garlic, and breadcrumbs offers a perfect blend of flavor and sophistication. This dish is surprisingly easy to prepare yet luxurious enough for a special occasion.

Ingredients:

• 1 rack of lamb (8 ribs, frenched)
• 2 tablespoons Dijon mustard
• 1/2 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C). Season the lamb with salt and pepper.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the lamb for 2-3 minutes per side until browned. Transfer to a baking sheet.
3. In a bowl, mix breadcrumbs, parsley, rosemary, thyme, garlic, and 1 tablespoon olive oil.
4. Brush the Dijon mustard over the lamb and press the herb mixture onto the surface to coat evenly.
5. Roast in the oven for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Let rest for 5 minutes before slicing.
6. Serve with roasted vegetables or a light salad.

This Herb-Crusted Rack of Lamb is both flavorful and visually impressive, making it a perfect centerpiece for an Easter brunch that exudes elegance. The tender meat and aromatic herbs will leave your guests raving about your culinary skills.

Lemon Curd and Berry Tartlets

Lemon Curd and Berry Tartlets are a delightful sweet treat for Easter brunch. The buttery, flaky tart shells filled with tangy lemon curd and topped with fresh berries bring a burst of color and flavor to your celebration. These mini desserts are as beautiful as they are delicious.

Ingredients:

• 1 package frozen tart shells (12 mini tarts)
• 1/2 cup lemon curd (store-bought or homemade)
• 1 cup fresh mixed berries (blueberries, raspberries, strawberries, etc.)
• Powdered sugar for dusting (optional)

Instructions:

1. Bake the tart shells according to the package instructions. Let them cool completely.
2. Spoon lemon curd into each tart shell, filling them about 3/4 full.
3. Top each tart with a mix of fresh berries.
4. Dust with powdered sugar for a finishing touch, if desired.
5. Chill in the refrigerator until ready to serve.

These Lemon Curd and Berry Tartlets are the perfect balance of sweet and tart, offering a refreshing end to your Easter brunch. Their bite-sized elegance makes them easy to enjoy, and they’re sure to brighten up your dessert table.

Cheesy Hash Brown Casserole

Cheesy Hash Brown Casserole is a comforting, crowd-pleasing dish that’s perfect for an Easter brunch. Creamy, cheesy, and loaded with tender potatoes, this casserole is easy to prepare and pairs well with a variety of brunch staples. It’s hearty enough to satisfy everyone at the table.

Ingredients:

• 1 (30-ounce) bag frozen shredded hash browns, thawed
• 1 cup sour cream
• 1 (10.5-ounce) can cream of chicken soup
• 2 cups shredded cheddar cheese
• 1/4 cup melted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 1 cup crushed cornflakes or breadcrumbs (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, mix the sour cream, cream of chicken soup, cheddar cheese, melted butter, garlic powder, onion powder, salt, and pepper until combined.
3. Fold in the hash browns, making sure they’re evenly coated.
4. Transfer the mixture to the prepared baking dish and spread evenly.
5. Sprinkle crushed cornflakes or breadcrumbs over the top.
6. Bake for 45-50 minutes, or until the casserole is bubbly and golden brown on top.
7. Let cool for a few minutes before serving.

This Cheesy Hash Brown Casserole is a rich and satisfying dish that adds a comforting touch to your Easter brunch menu. With its creamy texture and crispy topping, it’s a guaranteed favorite that pairs perfectly with eggs, salads, or roasted meats.

Pea and Mint Soup with Lemon Drizzle

This Pea and Mint Soup with Lemon Drizzle is a vibrant, refreshing starter for Easter brunch. The sweetness of peas, the brightness of mint, and a hint of lemon combine to create a smooth, velvety soup that tastes like spring in a bowl. It’s light, flavorful, and easy to make.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups fresh or frozen peas
• 3 cups vegetable broth
• 1/4 cup fresh mint leaves, chopped
• Salt and black pepper to taste
• 1/4 cup heavy cream (optional)
• 1 teaspoon lemon zest (for drizzle)
• 1 tablespoon lemon juice
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the peas and vegetable broth. Bring to a simmer and cook for 10 minutes.
3. Add the mint leaves and blend the soup using an immersion blender or in batches in a blender until smooth.
4. Return to the pot, season with salt and pepper, and stir in heavy cream if desired.
5. In a small bowl, whisk together lemon zest, lemon juice, and olive oil to make the drizzle.
6. Serve the soup warm, garnished with the lemon drizzle and extra mint leaves.

This Pea and Mint Soup with Lemon Drizzle is an elegant way to start your Easter brunch. Its light, fresh flavors awaken the palate and set the tone for a delightful spring celebration.

Easter Bunny Cinnamon Rolls

Easter Bunny Cinnamon Rolls are a fun and festive treat that both kids and adults will adore. These soft, sweet rolls are shaped into bunny ears and topped with cream cheese frosting for a whimsical addition to your Easter brunch spread.

Ingredients:

• 1 can refrigerated cinnamon roll dough (with frosting)
• 1 egg, beaten (for egg wash)
• Sprinkles or candy eyes (optional, for decoration)

Instructions:

1. Preheat your oven according to the cinnamon roll package instructions. Line a baking sheet with parchment paper.
2. Separate the cinnamon roll dough into individual rolls. Take each roll and uncoil a small section to form two loops for bunny ears. Press gently to secure.
3. Place the shaped rolls on the baking sheet and brush the tops with beaten egg for a golden finish.
4. Bake according to the package instructions until golden brown.
5. Frost the rolls with the provided icing and decorate with sprinkles or candy eyes if desired.
6. Serve warm and enjoy the whimsical charm!

These Easter Bunny Cinnamon Rolls are as delightful to look at as they are to eat. Their playful design and sweet flavor make them a perfect addition to your brunch, especially for families with children.

Prosciutto-Wrapped Asparagus with Balsamic Glaze

Prosciutto-Wrapped Asparagus with Balsamic Glaze is a savory and elegant appetizer that’s perfect for Easter brunch. Tender asparagus spears wrapped in salty prosciutto and drizzled with sweet balsamic reduction strike the perfect balance of flavors.

Ingredients:

• 1 pound asparagus spears, trimmed
• 12 slices prosciutto
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Wrap each asparagus spear with a slice of prosciutto, leaving the tip exposed. Arrange on the baking sheet.
3. Drizzle with olive oil and sprinkle lightly with salt and pepper.
4. Roast for 12-15 minutes, or until the asparagus is tender and the prosciutto is crisp.
5. Meanwhile, in a small saucepan, simmer balsamic vinegar and honey over low heat until thickened to a glaze, about 5 minutes.
6. Drizzle the roasted asparagus with the balsamic glaze before serving.

This Prosciutto-Wrapped Asparagus with Balsamic Glaze is a simple yet sophisticated dish that adds a touch of elegance to your Easter brunch. Its beautiful presentation and delicious flavors make it an irresistible addition to your menu.

Note: More recipes are coming soon!