25+ Easy and Tasty Vegetarian Easter Brunch Recipes You’ll Love

Easter brunch is a time to gather with loved ones, celebrate the season, and indulge in a variety of delicious dishes.

If you’re looking to serve up something a little lighter this Easter, vegetarian options are a perfect choice.

Whether you’re hosting a big family brunch or looking for creative dishes to bring to a gathering, vegetarian Easter recipes offer fresh, vibrant flavors that reflect the beauty of spring.

From savory dishes like quiches and frittatas to sweet treats such as carrot cakes and fruit-filled pastries, there’s no shortage of incredible options.

In this blog post, we’ve rounded up 25+ Easter brunch vegetarian recipes that are not only mouth-watering but also simple to prepare.

These recipes will bring joy to your table, filling it with color, flavor, and seasonal goodness.

25+ Easy and Tasty Vegetarian Easter Brunch Recipes You’ll Love

This Easter, skip the heavy dishes and embrace the light, fresh, and vibrant flavors of 25+ vegetarian Easter brunch recipes.

These dishes are perfect for anyone looking to celebrate with healthier, plant-based meals that still pack a punch in flavor.

From hearty breakfast casseroles to delicate pastries, you’ll find an array of vegetarian recipes that can suit every palate.

These dishes are easy to prepare and sure to impress your guests with their beautiful presentation and delicious taste.

Whether you’re celebrating with family or friends, these vegetarian options will bring a fresh twist to your Easter brunch, making it a meal to remember.

Spinach and Feta Puff Pastry Tart

Celebrate Easter with a delightful Spinach and Feta Puff Pastry Tart, a vegetarian dish that’s both elegant and easy to prepare. This tart combines flaky puff pastry, creamy feta, and vibrant spinach, making it perfect for a festive brunch. The simplicity of the recipe allows you to focus on spending quality time with loved ones while presenting a dish that’s guaranteed to impress.

Ingredients:

• 1 sheet puff pastry (thawed)
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 1 egg
• 1 teaspoon garlic powder
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry onto a baking sheet lined with parchment paper. Score a 1-inch border around the edges without cutting through.
3. In a bowl, mix ricotta cheese, garlic powder, nutmeg, salt, and pepper. Spread this mixture evenly within the scored border.
4. Layer the chopped spinach and crumbled feta over the ricotta mixture.
5. Lightly beat the egg and brush it over the edges of the pastry for a golden crust.
6. Bake for 25-30 minutes or until the pastry is puffed and golden brown.
7. Let the tart cool slightly before slicing.

This Spinach and Feta Puff Pastry Tart is a crowd-pleaser that combines savory flavors with a light, flaky texture. It’s perfect for vegetarians and omnivores alike, offering a nutritious and satisfying option for your Easter brunch spread. Serve it with a fresh green salad to create a balanced meal everyone will love.

Roasted Vegetable Quiche with Gruyere

Quiches are brunch staples, and this Roasted Vegetable Quiche with Gruyere takes the classic dish to the next level. Packed with roasted peppers, zucchini, and creamy Gruyere cheese, this quiche is both flavorful and visually stunning. The roasted vegetables add a smoky depth of flavor that pairs perfectly with the rich custard and flaky crust.

Ingredients:

• 1 pre-made pie crust
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 small red onion, diced
• 1 tablespoon olive oil
• 4 large eggs
• 1 cup heavy cream
• 1 cup shredded Gruyere cheese
• 1/2 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the diced vegetables on a baking sheet, drizzle with olive oil, and roast for 20 minutes.
2. Reduce oven temperature to 350°F (175°C). Place the pie crust into a tart pan or pie dish, trimming the edges if necessary.
3. Whisk together the eggs, heavy cream, thyme, salt, and pepper in a mixing bowl.
4. Spread the roasted vegetables evenly over the pie crust. Sprinkle Gruyere cheese on top.
5. Pour the egg mixture over the vegetables and cheese.
6. Bake for 35-40 minutes, or until the custard is set and slightly golden on top.
7. Allow the quiche to cool for 10 minutes before slicing.

This Roasted Vegetable Quiche with Gruyere is the epitome of comfort and sophistication. Its combination of smoky roasted vegetables and creamy Gruyere will elevate your Easter brunch menu. Pair it with a fruit platter or a sparkling beverage for a truly delightful experience.

Asparagus and Lemon Ricotta Flatbread

Add a fresh and zesty touch to your Easter brunch with this Asparagus and Lemon Ricotta Flatbread. This dish highlights the vibrant flavors of spring, with tender asparagus spears and a creamy ricotta base enhanced by a hint of lemon zest. It’s a light, refreshing option that’s perfect for a celebratory meal.

Ingredients:

• 1 flatbread or naan bread
• 1 cup ricotta cheese
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: shaved Parmesan for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the flatbread on a baking sheet.
2. In a small bowl, mix ricotta cheese, lemon zest, lemon juice, salt, and pepper. Spread the mixture over the flatbread.
3. Arrange the asparagus spears on top of the ricotta layer. Drizzle with olive oil and season with salt and pepper.
4. Bake for 12-15 minutes, or until the flatbread is crispy and the asparagus is tender.
5. Remove from the oven and garnish with shaved Parmesan, if desired.

The Asparagus and Lemon Ricotta Flatbread is a delightful dish that celebrates the freshness of spring. Its vibrant flavors and elegant presentation make it a standout addition to any Easter brunch table. Pair it with a chilled white wine or a sparkling lemonade for a memorable meal.

Vegetarian Stuffed Mushrooms with Cream Cheese and Herbs

For an appetizer or a savory side, these Vegetarian Stuffed Mushrooms with Cream Cheese and Herbs are a delightful option. The earthy taste of the mushrooms is complemented by the creamy filling, flavored with fresh herbs, garlic, and a hint of lemon. These bite-sized morsels are perfect for Easter brunch and will surely be a hit with guests who appreciate simple yet elegant vegetarian dishes.

Ingredients:

• 20 large white mushrooms, stems removed
• 8 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lightly grease a baking sheet with olive oil.
3. In a bowl, mix together the cream cheese, Parmesan cheese, breadcrumbs, garlic, parsley, thyme, lemon juice, salt, and pepper until smooth and well-combined.
4. Stuff each mushroom cap with the cream cheese mixture, pressing gently to pack the filling.
5. Place the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the tops are lightly golden.
6. Remove from the oven and serve warm.

These Vegetarian Stuffed Mushrooms with Cream Cheese and Herbs offer a creamy, flavorful bite that pairs wonderfully with the fresh, vibrant flavors of Easter. They are perfect as an appetizer or side dish, adding a touch of elegance to your brunch spread. You can also customize the filling by adding your favorite herbs or vegetables for extra variety.

Caprese Salad Skewers with Balsamic Glaze

Light, fresh, and colorful, these Caprese Salad Skewers with Balsamic Glaze are a perfect addition to your Easter brunch. Featuring cherry tomatoes, mozzarella, and fresh basil, these skewers bring the classic flavors of a Caprese salad into an easy-to-serve, bite-sized format. The sweet tang of balsamic glaze ties everything together, making this dish a vibrant and crowd-pleasing vegetarian option.

Ingredients:

• 1 pint cherry tomatoes
• 1 cup fresh mozzarella balls (bocconcini or ciliegine)
• 1 bunch fresh basil leaves
• 1/4 cup balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8-10 wooden skewers

Instructions:

1. Thread a cherry tomato, a basil leaf, and a mozzarella ball onto each skewer. Repeat until all ingredients are used, creating about 8-10 skewers.
2. In a small saucepan, combine the balsamic vinegar and olive oil. Simmer over medium heat for 5-7 minutes until the mixture has reduced by half and has thickened slightly.
3. Season the skewers with salt and pepper to taste.
4. Drizzle the balsamic glaze over the skewers just before serving.

These Caprese Salad Skewers with Balsamic Glaze are a fresh and festive addition to your Easter brunch table. The combination of juicy tomatoes, creamy mozzarella, and fragrant basil, finished with a rich balsamic reduction, provides a light but flavorful bite. They’re perfect for serving as a side dish, appetizer, or even as part of a larger spread, and will leave guests asking for the recipe.

Carrot and Sweet Potato Fritters

These Carrot and Sweet Potato Fritters are a delicious way to incorporate vibrant, seasonal vegetables into your Easter brunch menu. Lightly fried to crispy perfection, these fritters offer a combination of natural sweetness and savory flavor, thanks to the addition of garlic, cumin, and parsley. Served with a tangy yogurt dip, they make for an irresistible vegetarian dish.

Ingredients:

• 2 medium carrots, grated
• 1 medium sweet potato, grated
• 1/2 small onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 egg
• 1/2 cup breadcrumbs
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, combine the grated carrots, sweet potato, chopped onion, and parsley.
2. Beat the egg in a separate bowl and add it to the vegetable mixture, along with the breadcrumbs, cumin, garlic powder, salt, and pepper. Stir everything together until the mixture is well combined and slightly sticky.
3. Heat olive oil in a frying pan over medium heat.
4. Scoop spoonfuls of the mixture and form them into small patties. Fry the fritters for 3-4 minutes on each side, or until golden and crispy.
5. Drain on a paper towel to remove excess oil.
6. Serve with a tangy yogurt dip or your favorite dipping sauce.

These Carrot and Sweet Potato Fritters are a perfect blend of sweetness and savory flavor, making them an excellent vegetarian option for your Easter brunch. The crispy exterior and tender inside, combined with a creamy yogurt dip, make for a satisfying and flavorful bite. These fritters are not only delicious but also an excellent way to celebrate the season’s fresh vegetables. Serve them as a starter or as part of a main brunch spread.

Spinach and Artichoke Dip with Pita Chips

A warm, creamy Spinach and Artichoke Dip is a perfect addition to your Easter brunch spread. Packed with spinach, artichokes, and a rich blend of cheeses, this dip is both comforting and flavorful. Served with crispy homemade pita chips, it offers a savory treat that’s perfect for sharing with family and friends. It’s simple to prepare, making it an excellent choice for a festive yet stress-free brunch.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 4 whole wheat pita bread pockets, cut into triangles
• Olive oil for brushing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, mix together the spinach, artichokes, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, salt, and pepper.
3. Transfer the mixture to a baking dish and smooth the top with a spatula.
4. Bake for 20-25 minutes or until the dip is bubbling and golden on top.
5. While the dip is baking, brush the pita triangles with olive oil and sprinkle with salt.
6. Bake the pita chips for 8-10 minutes, or until crispy and golden.
7. Serve the warm dip with the homemade pita chips.

This Spinach and Artichoke Dip with Pita Chips is the ultimate crowd-pleaser for your Easter brunch. Its creamy, cheesy texture pairs perfectly with the crispness of the homemade pita chips. This dish combines indulgence with freshness, and it’s sure to be a favorite on your brunch table, providing a comforting, satisfying appetizer that’s easy to prepare and perfect for sharing.

Chickpea and Avocado Salad

For a fresh, light, and nutritious option, this Chickpea and Avocado Salad is ideal for your Easter brunch. The creamy avocado and hearty chickpeas are paired with a zesty lemon dressing and fresh herbs, creating a salad that’s not only filling but also bursting with flavor. It’s a simple yet vibrant dish that complements the rich flavors of Easter brunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 small cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, avocado, cucumber, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and gently toss to combine, making sure all the ingredients are coated.
4. Serve immediately or refrigerate for 30 minutes for the flavors to meld together.

This Chickpea and Avocado Salad is a refreshing and healthy option that’s perfect for Easter brunch. The creamy avocado balances out the hearty chickpeas, while the tangy lemon dressing brightens the dish with a fresh burst of flavor. It’s light yet satisfying, and can be served as a side dish or even as a main for those looking for a lighter meal. A great option for vegetarians and anyone looking for a healthy, delicious salad.

Vegetarian Greek Tzatziki and Veggie Platter

A Vegetarian Greek Tzatziki and Veggie Platter is a fun and interactive dish for Easter brunch. The creamy, tangy tzatziki sauce made with Greek yogurt, cucumbers, and garlic pairs perfectly with an array of fresh veggies. This platter is not only a vibrant and healthy choice, but also a great option for guests to enjoy with a variety of crunchy vegetables, making it both satisfying and light.

Ingredients for Tzatziki:

• 1 cup Greek yogurt
• 1/2 cucumber, finely grated
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

For the Veggie Platter:

• 1 cup cherry tomatoes
• 1 carrot, sliced into sticks
• 1 cucumber, sliced
• 1 bell pepper, sliced
• 1/2 red onion, sliced
• 1 cup baby bell peppers
• 1 bunch celery, cut into sticks

Instructions:

1. In a bowl, combine the Greek yogurt, grated cucumber (squeeze out excess water), olive oil, lemon juice, garlic, dill, salt, and pepper. Mix until smooth.
2. Transfer the tzatziki into a serving dish and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Arrange the sliced vegetables on a large platter.
4. Serve the tzatziki alongside the fresh veggies for dipping.

This Vegetarian Greek Tzatziki and Veggie Platter offers a fresh and vibrant addition to your Easter brunch. The cool, creamy tzatziki sauce is a perfect match for crunchy, colorful vegetables, providing a light and healthy option that’s full of flavor. It’s not only a refreshing way to enjoy the season’s best produce but also a fun and interactive dish that guests can enjoy at their own pace. Ideal for anyone looking for a lighter bite amidst the heavier brunch options.

Roasted Vegetable Quiche with Goat Cheese

This Roasted Vegetable Quiche with Goat Cheese is a rich and flavorful dish that makes a perfect centerpiece for your Easter brunch. The combination of roasted seasonal vegetables, creamy goat cheese, and a perfectly baked egg filling in a buttery crust creates a satisfying and delicious quiche. It’s a versatile dish that can be served warm or at room temperature, making it a convenient and tasty choice for any brunch spread.

Ingredients:

• 1 pre-made pie crust (or homemade if preferred)
• 1 cup roasted vegetables (zucchini, bell peppers, and onions work well)
• 3/4 cup crumbled goat cheese
• 4 large eggs
• 1 cup heavy cream
• 1/4 cup milk
• Salt and pepper to taste
• 1/2 teaspoon dried thyme
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. If using store-bought roasted vegetables, roast them in the oven for 20-25 minutes until soft and caramelized. Let them cool slightly before using.
3. In a medium bowl, whisk together the eggs, heavy cream, milk, thyme, salt, and pepper.
4. Spread the roasted vegetables evenly in the pie crust, then top with crumbled goat cheese.
5. Pour the egg mixture over the vegetables and cheese.
6. Bake the quiche for 35-40 minutes, or until the center is set and the top is lightly golden.
7. Let the quiche cool for a few minutes before slicing. Garnish with fresh parsley and serve.

This Roasted Vegetable Quiche with Goat Cheese is a perfect addition to your Easter brunch spread. The roasted vegetables and creamy goat cheese provide a deep, rich flavor, while the eggs create a smooth and satisfying texture. Whether served warm or at room temperature, this quiche is easy to prepare and is sure to impress your guests with its vibrant flavors and elegant presentation.

Vegetarian Breakfast Burritos

These Vegetarian Breakfast Burritos are packed with flavor and offer a filling yet light option for Easter brunch. The combination of scrambled eggs, black beans, avocado, cheese, and a variety of fresh veggies wrapped in a warm tortilla makes for a satisfying and customizable meal. You can add or subtract ingredients based on your preferences, making this a great vegetarian dish that everyone can enjoy.

Ingredients:

• 4 large flour tortillas
• 4 large eggs, scrambled
• 1/2 cup black beans, drained and rinsed
• 1 avocado, sliced
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1/4 cup diced bell pepper
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pan over medium heat.
2. Add the diced red onion and bell pepper and sauté until soft, about 5 minutes.
3. Add the black beans to the pan and cook for another 2 minutes until heated through.
4. In a separate pan, scramble the eggs and season with salt and pepper to taste.
5. Lay the tortillas flat and evenly distribute the scrambled eggs, black beans, sautéed vegetables, avocado slices, and shredded cheese.
6. Sprinkle fresh cilantro on top and roll the tortillas into burritos, folding in the edges as you go.
7. Serve the burritos as they are, or toast them lightly on the stove for a few minutes to crisp up the outside.

These Vegetarian Breakfast Burritos are a flavorful, customizable, and satisfying addition to your Easter brunch. Packed with nutritious ingredients like black beans, avocado, and eggs, they offer a hearty meal while keeping things light and fresh. With the option to adjust the fillings to suit everyone’s tastes, these burritos are an excellent vegetarian option that will be a crowd-pleaser.

Crispy Baked Falafel with Tahini Sauce

Crispy Baked Falafel with Tahini Sauce is a delicious and healthy vegetarian dish that works wonderfully as a main or appetizer for Easter brunch. These golden, crispy falafel balls are made from a blend of chickpeas, herbs, and spices, baked to perfection instead of fried for a lighter option. Served with a creamy, tangy tahini sauce, this dish is both satisfying and packed with vibrant flavors.

Ingredients for Falafel:

• 2 cups cooked or canned chickpeas, drained
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• 3 tablespoons flour (or gluten-free flour for a gluten-free option)
• Salt and pepper to taste
• Olive oil spray for baking

For Tahini Sauce:

• 1/2 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2 tablespoons water
• 1 clove garlic, minced
• Salt to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, flour, salt, and pepper. Pulse until the mixture is finely ground but not pureed. If the mixture is too dry, add a tablespoon of water at a time until it comes together.
3. Roll the mixture into small balls, about 1 to 1.5 inches in diameter, and place them on the baking sheet.
4. Lightly spray the falafel balls with olive oil to help them crisp up.
5. Bake for 20-25 minutes, turning the falafel halfway through, until golden and crispy on the outside.
6. For the tahini sauce, whisk together the tahini, lemon juice, olive oil, water, garlic, and salt until smooth and creamy.
7. Serve the falafel with the tahini sauce on the side.

These Crispy Baked Falafel with Tahini Sauce are a perfect vegetarian dish to serve at your Easter brunch. The falafel is crunchy and flavorful on the outside, soft on the inside, and packed with fresh herbs and spices. Paired with the creamy, tangy tahini sauce, this dish offers a satisfying and wholesome meal that’s both filling and light. Whether served as an appetizer or a main, these falafel are sure to be a hit at your gathering.

Vegetarian Stuffed Mushrooms

These Vegetarian Stuffed Mushrooms are a delightful appetizer for any Easter brunch. The combination of fresh mushrooms, a flavorful mixture of cream cheese, garlic, spinach, and Parmesan cheese makes for a bite-sized treat that’s creamy, savory, and satisfying. These stuffed mushrooms are not only visually appealing but also offer a rich, savory flavor that’s sure to please everyone at the table.

Ingredients:

• 12 large white mushrooms, stems removed
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 cup fresh spinach, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
2. Remove the stems from the mushrooms and set them aside. Place the mushroom caps on the baking sheet.
3. Heat the olive oil in a pan over medium heat. Add the garlic and spinach and sauté for 2-3 minutes, until the spinach is wilted.
4. In a bowl, combine the cream cheese, Parmesan, sautéed spinach and garlic, thyme, salt, and pepper. Mix until smooth and well combined.
5. Spoon the filling into the mushroom caps, pressing gently to ensure they are well-packed.
6. Bake the stuffed mushrooms for 15-20 minutes, until golden and bubbling on top.
7. Garnish with fresh parsley before serving.

These Vegetarian Stuffed Mushrooms are the perfect addition to your Easter brunch. With their rich, creamy filling and savory mushroom flavor, they offer a satisfying bite that is sure to impress. They can be made ahead of time, making them a convenient choice for entertaining, and their small size makes them an ideal appetizer or finger food. These stuffed mushrooms are guaranteed to be a crowd favorite.

Sweet Potato and Kale Frittata

This Sweet Potato and Kale Frittata combines the natural sweetness of roasted sweet potatoes with the earthy flavor of kale, creating a hearty yet light dish for your Easter brunch. Eggs are whisked together to create a creamy base that perfectly binds the vegetables together. This frittata is easy to make, visually striking, and full of nutrients, making it a great vegetarian dish that’s both filling and healthy.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1/2 cup chopped kale, stems removed
• 8 large eggs
• 1/4 cup milk (dairy or plant-based)
• 1/2 cup shredded cheese (cheddar, feta, or your choice)
• Salt and pepper to taste
• Fresh herbs (such as parsley or thyme) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the cubed sweet potato in olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes, until tender.
3. While the sweet potato roasts, heat a pan over medium heat and sauté the kale for 2-3 minutes, until wilted. Set aside.
4. In a large bowl, whisk together the eggs, milk, shredded cheese, salt, and pepper.
5. Once the sweet potato is roasted, arrange it evenly in an oven-safe skillet. Pour the egg mixture over the top, then scatter the sautéed kale on top.
6. Bake the frittata in the oven for 15-20 minutes, or until the eggs are set and golden brown on top.
7. Let the frittata cool for a few minutes before slicing. Garnish with fresh herbs and serve.

This Sweet Potato and Kale Frittata is a perfect balance of flavors and textures, making it a fantastic vegetarian option for your Easter brunch. The roasted sweet potatoes add a touch of natural sweetness, while the kale brings an earthy richness. The eggs provide a creamy, satisfying base, and the frittata is easy to prepare, making it both practical and delicious. Serve it as a light main dish or a hearty side, and it’s sure to be a hit.

Vegetarian Avocado Toast with Poached Eggs

Vegetarian Avocado Toast with Poached Eggs is a simple yet decadent dish that’s perfect for a brunch spread. The creamy avocado paired with the perfectly poached egg and served on toasted bread makes for a flavorful, satisfying combination. It’s an easy-to-make dish that looks impressive and tastes even better. This toast is a great choice for those looking for a lighter, more refreshing option for Easter brunch.

Ingredients:

• 2 slices whole grain or sourdough bread
• 1 ripe avocado
• 2 large eggs
• 1 tablespoon vinegar (for poaching eggs)
• 1/2 teaspoon red pepper flakes
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh lemon juice, optional
• Fresh cilantro or parsley for garnish

Instructions:

1. Toast the bread slices until golden and crispy.
2. While the bread is toasting, bring a pot of water to a simmer and add vinegar. Crack the eggs one at a time into a small bowl, then gently slide them into the water. Poach the eggs for 3-4 minutes for soft yolks.
3. Mash the avocado in a bowl with a fork, and add a squeeze of lemon juice, salt, and pepper to taste.
4. Spread the mashed avocado evenly on each slice of toasted bread.
5. Carefully remove the poached eggs from the water and place them on top of the avocado toast.
6. Sprinkle with red pepper flakes and garnish with fresh cilantro or parsley before serving.

This Vegetarian Avocado Toast with Poached Eggs is a simple, elegant dish that’s perfect for Easter brunch. The creamy avocado and the rich poached eggs create a satisfying, flavorful base, while the red pepper flakes add a subtle heat. It’s light yet filling, offering a refreshing twist on the classic avocado toast. This dish is easy to prepare but feels indulgent, making it the perfect choice for a springtime brunch.

Note: More recipes are coming soon!