35+ Deliciously Easter Brunch Recipes for a Memorable Feast

Easter is the perfect time to gather friends and family around the table and celebrate the season with delicious food.

Whether you’re hosting a big family get-together or enjoying a more intimate brunch, Easter brunch recipes can range from indulgent and decadent to light and refreshing.

This collection of 35+ Easter fun brunch recipes is designed to make your celebration even more special.

From sweet and savory dishes to vibrant salads and decadent desserts, these recipes will surely impress and satisfy your guests.

So, let’s get creative and dive into the festive flavors of Easter with these fun, easy, and delicious ideas that are perfect for any brunch table!

35+ Deliciously Easter Brunch Recipes for a Memorable Feast

Easter brunch is more than just a meal—it’s an opportunity to create memories with loved ones while enjoying great food.

Whether you’re in the mood for something sweet like strawberry ricotta stuffed French toast, savory like spring veggie quiche, or indulgent like carrot cake waffles, these 35+ Easter fun brunch recipes provide something for every palate.

From traditional dishes with a twist to innovative new ideas, your Easter brunch is sure to be a hit with these flavorful, festive recipes.

So, roll up your sleeves and start cooking—your Easter gathering is about to get a whole lot more delicious!

Spring Vegetable Frittata

A vibrant and wholesome dish, this spring vegetable frittata is packed with fresh, seasonal veggies and flavored with herbs. Perfect for an Easter brunch, it’s easy to prepare and can be served warm or at room temperature. The combination of eggs, spinach, asparagus, and bell peppers brings out the flavors of spring, making it a colorful centerpiece for your holiday table.

• Ingredients:
  • 8 large eggs
  • 1 cup milk (whole or half-and-half)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 red bell pepper, diced
  • 1 cup fresh spinach, chopped
  • 1 teaspoon garlic, minced
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup fresh herbs (such as parsley, chives, or basil), chopped
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet over medium heat. Add the onion and garlic and cook until softened, about 2 minutes.
  3. Add the asparagus and bell pepper, and sauté for another 5-7 minutes, until they start to soften.
  4. Stir in the spinach and cook for another 2 minutes until wilted.
  5. In a bowl, whisk together the eggs, milk, salt, and pepper.
  6. Pour the egg mixture over the vegetables in the skillet and gently stir to combine.
  7. Sprinkle the shredded cheese over the top, and transfer the skillet to the oven.
  8. Bake for 20-25 minutes, or until the eggs are set and golden brown on top.
  9. Garnish with fresh herbs before serving.

This spring vegetable frittata is a light yet filling option that brings the bright flavors of the season to your brunch table. Its versatility allows for variations depending on what fresh vegetables are available, and it’s an excellent make-ahead dish. You can serve it warm or at room temperature, making it perfect for an Easter gathering with friends and family.

Lemon Blueberry Scones

These lemon blueberry scones are the perfect combination of sweet and tangy, with the burst of blueberries and the zesty freshness of lemon. Flaky, buttery, and lightly sweetened, they make a delightful addition to any Easter brunch spread. These scones can be served with clotted cream or jam for an extra special touch.

• Ingredients:
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup fresh blueberries
  • 2 teaspoons lemon zest
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk for brushing (optional)
• Instructions:
  1. Preheat your 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 and lemon zest.
  5. In a separate bowl, whisk together the cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  7. Turn the dough onto a lightly floured surface and gently shape it into a disc about 1-inch thick.
  8. Cut the dough into 8 wedges and place them on the prepared baking sheet.
  9. Brush the tops with a little milk to help them brown.
  10. Bake for 18-22 minutes, or until the scones are golden brown on top.
  11. Allow to cool slightly before serving.

These lemon blueberry scones offer a perfect balance of flavors and textures, making them an ideal choice for a festive Easter brunch. They’re quick to make and can be enjoyed with a cup of tea or coffee, adding a touch of elegance to your spread. Whether you’re hosting a casual brunch or a more formal gathering, these scones will be a hit with guests of all ages.

Honey Ham and Swiss Croissant Sandwiches

For a savory option, these honey ham and Swiss croissant sandwiches are sure to please. The buttery croissants are filled with sweet honey ham, melted Swiss cheese, and a touch of Dijon mustard. These sandwiches are a great mix of sweet and savory and are easy to prepare ahead of time, making them a perfect addition to your Easter brunch.

• Ingredients:
  • 8 croissants, sliced in half
  • 1 lb thinly sliced honey ham
  • 8 slices Swiss cheese
  • 2 tablespoons Dijon mustard
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh parsley, chopped
• Instructions:
  1. Preheat your oven to 350°F (175°C).
  2. Arrange the bottom halves of the croissants on a baking sheet.
  3. Spread a thin layer of Dijon mustard on each croissant half.
  4. Layer each sandwich with a slice of Swiss cheese and a generous amount of honey ham.
  5. Top with the other half of the croissants.
  6. Brush the tops of the croissants with melted butter.
  7. Bake for 10-12 minutes, or until the croissants are golden and the cheese has melted.
  8. Sprinkle with fresh parsley before serving.

These honey ham and Swiss croissant sandwiches are a crowd-pleaser that will add a savory option to your Easter brunch. The sweetness of the ham paired with the creamy Swiss cheese and mustard creates a delicious flavor combination, while the buttery croissants bring everything together. Easy to make and satisfying, these sandwiches are sure to be a favorite at any gathering.

Easter Egg Salad Sandwiches

These Easter egg salad sandwiches are the perfect light yet satisfying addition to your brunch spread. Made with hard-boiled eggs, creamy mayo, and a hint of Dijon mustard, this egg salad is flavorful and creamy. Served on soft sandwich bread or in a croissant, they offer a classic touch with a fun twist for your Easter celebration.

• Ingredients:
  • 8 large eggs, hard-boiled and chopped
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • 8 slices bread or 4 croissants, split
  • Lettuce leaves (optional)
• Instructions:
  1. Peel and chop the hard-boiled eggs into small pieces.
  2. In a bowl, mix the chopped eggs with mayonnaise, Dijon mustard, dill, lemon juice, salt, and pepper.
  3. Stir until the egg salad is smooth and well-combined.
  4. If using bread, layer each slice with a few lettuce leaves. Spread a generous amount of egg salad onto one slice of bread, then top with another slice. If using croissants, slice them in half and fill with the egg salad.
  5. Cut the sandwiches into halves or quarters and serve.

These Easter egg salad sandwiches are simple, flavorful, and incredibly satisfying. The creamy texture of the egg salad paired with the crispness of the lettuce makes for a delightful bite. This dish can be made ahead of time, so it’s a convenient option for busy Easter mornings. Whether served as a light snack or as part of a larger brunch spread, these sandwiches will surely be a crowd favorite.

Strawberry Shortcake Parfaits

These strawberry shortcake parfaits offer a twist on the classic dessert, making them a refreshing and light choice for Easter brunch. Layers of sweetened whipped cream, fresh strawberries, and crumbled shortcake or sponge cake come together in individual servings, making them both beautiful and delicious. They’re a delightful way to celebrate the spring season and make the most of fresh berries.

• Ingredients:
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons sugar (for strawberries)
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pre-made shortcake or sponge cake, crumbled into pieces
  • Fresh mint for garnish (optional)
• Instructions:
  1. In a bowl, combine the sliced strawberries with 2 tablespoons of sugar. Stir to coat and set aside for 15-20 minutes to allow the strawberries to release their juices.
  2. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  3. In serving glasses, layer the crumbled cake, whipped cream, and macerated strawberries. Repeat until the glass is filled, finishing with a layer of whipped cream and a few extra strawberries on top.
  4. Garnish with a sprig of fresh mint if desired, and serve chilled.

These strawberry shortcake parfaits are a light and elegant dessert for your Easter brunch. The combination of creamy whipped cream, fresh strawberries, and cake is both refreshing and indulgent, without being too heavy. They’re easy to assemble and can be made in advance, making them a perfect treat to impress your guests with minimal effort. Whether you serve them as a dessert or a sweet snack, these parfaits will bring a touch of spring to your brunch table.

Cinnamon Roll Casserole

This cinnamon roll casserole is a warm, comforting dish that will fill your home with delicious aromas. It combines the sweetness of cinnamon rolls with the richness of a custard, making it a perfect dish for Easter brunch. Topped with a simple glaze, this casserole can be prepared the night before, making it an easy and impressive choice for a festive morning meal.

• Ingredients:
  • 2 cans (8 rolls each) refrigerated cinnamon rolls, cut into quarters
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted
  • 1/4 cup powdered sugar (for glaze)
  • 1-2 tablespoons milk (for glaze)
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Scatter the quartered cinnamon rolls evenly in the prepared dish.
  3. In a bowl, whisk together the brown sugar, cinnamon, milk, eggs, and vanilla extract until smooth.
  4. Pour the mixture evenly over the cinnamon rolls, pressing down slightly to ensure they’re all soaked.
  5. Drizzle the melted butter over the top.
  6. Bake for 30-35 minutes, or until the casserole is golden and set.
  7. While the casserole is baking, prepare the glaze by mixing the powdered sugar with milk until smooth.
  8. Once the casserole is done, drizzle the glaze over the top before serving.

This cinnamon roll casserole is an easy yet indulgent breakfast or brunch dish that’s perfect for Easter. The combination of soft, buttery cinnamon rolls with a creamy, custard-like filling creates a rich and satisfying dish that will keep everyone coming back for more. It can be made ahead of time, allowing you to enjoy the holiday morning with minimal effort. Topped with a sweet glaze, it’s a comforting and delightful treat to share with family and friends.

Raspberry Almond French Toast Bake

This raspberry almond French toast bake is a show-stopping dish for your Easter brunch. It combines layers of soft bread, sweet raspberry jam, and sliced almonds, all soaked in a rich custard and baked to golden perfection. The result is a decadent, sweet, and slightly nutty breakfast treat that’s easy to prepare ahead of time and guaranteed to impress your guests.

• Ingredients:
  • 1 loaf brioche or challah bread, cubed
  • 1/2 cup raspberry jam
  • 1/2 cup sliced almonds, toasted
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Arrange half of the cubed bread in the prepared dish, then spread a thin layer of raspberry jam over the top.
  3. Sprinkle the toasted almonds evenly over the jam.
  4. Add the remaining cubed bread on top.
  5. In a large bowl, whisk together the eggs, milk, heavy cream, vanilla, sugar, cinnamon, and salt until well combined.
  6. Pour the custard mixture evenly over the bread, pressing the bread down gently to ensure it’s fully soaked.
  7. Cover the dish with foil and bake for 35-40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and the custard is set.
  8. Let it cool for a few minutes, then dust with powdered sugar before serving.

This raspberry almond French toast bake is an elegant and satisfying dish that’s perfect for a festive Easter brunch. It combines the sweetness of fresh raspberries and jam with the nutty flavor of almonds, while the custard base adds richness and softness to the bread. The best part? It can be made the night before and baked in the morning, making it a hassle-free option for entertaining. This delicious dish will leave your guests feeling full and happy, making it an unforgettable Easter meal.

Spinach and Cheese Stuffed Croissants

These spinach and cheese stuffed croissants are an irresistible savory option for Easter brunch. With a buttery, flaky croissant dough wrapped around a creamy spinach and cheese filling, these croissants are both decadent and savory. They can be made in advance and baked fresh before serving, offering an easy yet impressive dish for your holiday gathering.

• Ingredients:
  • 1 package of croissant dough (8 count)
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1 egg (for egg wash)
  • 1 tablespoon olive oil for sautéing
• Instructions:
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Heat olive oil in a skillet over medium heat. Add garlic and spinach, cooking for 3-4 minutes until wilted. Remove from heat and allow to cool.
  3. In a bowl, combine ricotta, cream cheese, mozzarella, Parmesan, and the cooked spinach. Season with salt and pepper, and mix until well combined.
  4. Unroll the croissant dough and separate it into individual triangles.
  5. Spoon a generous amount of the spinach mixture onto the wider end of each triangle and roll it up, forming a croissant shape.
  6. Beat the egg and brush it over the croissants for a golden finish.
  7. Arrange the stuffed croissants on the prepared baking sheet and bake for 15-18 minutes, or until golden brown and puffed.
  8. Serve warm and enjoy!

These spinach and cheese stuffed croissants are a savory treat that’s perfect for Easter brunch. The creamy cheese filling combined with the fresh spinach creates a rich, flavorful bite, while the buttery croissant dough provides a satisfying crunch. These croissants are easy to make in advance, so you can assemble them the night before and simply bake them in the morning for a stress-free brunch option. A delicious addition to any Easter table, they’re sure to be a hit with guests.

Carrot Cake Pancakes

Carrot cake pancakes are a playful and delicious twist on traditional pancakes, perfect for an Easter brunch. These fluffy pancakes are packed with grated carrots, cinnamon, and nutmeg, bringing all the flavors of carrot cake into a light and fluffy pancake form. Topped with cream cheese drizzle, these pancakes are indulgent yet balanced, making them a sweet way to celebrate the holiday.

• Ingredients:
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup milk
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1/4 cup chopped walnuts or pecans (optional)
• For the Cream Cheese Drizzle:
  • 4 oz cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk
• Instructions:
  1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
  2. In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and stir until just combined.
  4. Fold in the grated carrots and chopped walnuts (if using).
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
  6. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes on each side, or until golden brown.
  7. To make the cream cheese drizzle, whisk together the cream cheese, powdered sugar, vanilla, and milk until smooth. Adjust the consistency with more milk if necessary.
  8. Serve the pancakes warm, drizzled with the cream cheese mixture.

Carrot cake pancakes are a festive and fun way to celebrate Easter with a delicious breakfast twist. The warm spices and grated carrots give these pancakes a familiar carrot cake flavor, while the creamy drizzle adds the perfect finishing touch. They’re a great way to enjoy the flavors of a traditional dessert in the morning, and the fluffy texture makes them a hit with both kids and adults. These pancakes are sure to brighten up your Easter brunch and add a little sweetness to your holiday celebration.

Lemon Poppy Seed Pancakes

These lemon poppy seed pancakes are a zesty and refreshing choice for Easter brunch. Infused with fresh lemon zest and poppy seeds, these pancakes are light and fluffy, with a delightful tang from the lemon and a subtle crunch from the seeds. Topped with a drizzle of sweet lemon glaze, they offer a bright and flavorful start to your holiday morning.

• Ingredients:
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
• For the Lemon Glaze:
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
• Instructions:
  1. In a large bowl, whisk together the flour, baking powder, sugar, poppy seeds, and salt.
  2. In a separate bowl, whisk together the buttermilk, egg, melted butter, lemon zest, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
  4. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
  5. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
  6. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest to make the glaze.
  7. Serve the pancakes warm, drizzled with the lemon glaze.

Lemon poppy seed pancakes are a perfect way to bring some brightness and freshness to your Easter brunch. The zing of lemon complements the crunchy poppy seeds, and the sweet lemon glaze ties everything together with a smooth, citrusy finish. These pancakes are not only delicious but also visually stunning, making them a great choice for a special Easter celebration. They’re a delightful alternative to traditional pancakes and will leave your guests raving.

Smoked Salmon and Avocado Crostini

These smoked salmon and avocado crostinis are an elegant and savory appetizer that’s perfect for Easter brunch. With creamy avocado, silky smoked salmon, and a tangy touch of lemon and dill, these crostinis are a refreshing bite-sized treat that will impress your guests. Easy to prepare and full of flavor, they make a wonderful addition to your holiday spread.

• Ingredients:
  • 1 baguette, sliced into 1/2-inch thick pieces
  • 1 ripe avocado, mashed
  • 4 oz smoked salmon, thinly sliced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon capers (optional)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Olive oil, for brushing
• Instructions:
  1. Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush lightly with olive oil.
  2. Toast the baguette slices in the oven for 5-7 minutes, or until golden brown and crispy.
  3. While the crostinis are toasting, mash the avocado with lemon juice, salt, and pepper in a small bowl.
  4. Once the crostinis are ready, spread a generous layer of mashed avocado on each slice.
  5. Top with a slice of smoked salmon and sprinkle with fresh dill. Add capers if using.
  6. Serve immediately as an appetizer or snack.

Smoked salmon and avocado crostinis are the perfect combination of rich and creamy flavors with a touch of freshness. The crispy toasted baguette provides a satisfying crunch, while the avocado adds a creamy, smooth texture that pairs beautifully with the smoky salmon. These crostinis are simple yet sophisticated and are sure to impress guests at your Easter brunch. They also offer a lighter option for those looking for a savory treat that’s full of flavor without being too heavy.

Peach and Burrata Salad

A peach and burrata salad is a refreshing and light dish that’s perfect for spring and Easter. The sweetness of ripe peaches, paired with the creamy, delicate burrata cheese, creates a beautifully balanced salad. Tossed with fresh basil, arugula, and a drizzle of balsamic glaze, this salad is both visually stunning and deliciously flavorful—making it the perfect addition to your Easter brunch.

• Ingredients:
  • 3 ripe peaches, sliced
  • 8 oz burrata cheese
  • 2 cups arugula
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup balsamic glaze
  • Olive oil, for drizzling
  • Salt and pepper, to taste
• Instructions:
  1. Arrange the arugula on a large platter or individual plates.
  2. Place the slices of peach on top of the arugula, evenly distributed.
  3. Tear the burrata cheese into pieces and scatter it over the peaches.
  4. Sprinkle the torn basil leaves over the salad.
  5. Drizzle with olive oil and balsamic glaze, then season with salt and pepper.
  6. Serve immediately as a light, fresh salad.

This peach and burrata salad is the ideal way to celebrate the arrival of spring and Easter. The creamy burrata pairs beautifully with the juicy, sweet peaches, while the fresh basil and peppery arugula bring a vibrant contrast of flavors. The balsamic glaze adds a hint of sweetness and acidity that ties everything together. This salad is not only a feast for the eyes, but also a light and refreshing option that will balance out richer brunch dishes, leaving your guests satisfied and refreshed.

Strawberry Ricotta Stuffed French Toast

Strawberry ricotta stuffed French toast is a decadent and indulgent dish perfect for Easter brunch. The creamy ricotta filling mixed with fresh strawberries creates a rich and tangy contrast to the crispy, golden French toast. With a dusting of powdered sugar and a drizzle of maple syrup, this dish is both satisfying and beautiful, making it an Easter favorite for anyone with a sweet tooth.

• Ingredients:
  • 4 slices of thick brioche bread
  • 1 cup ricotta cheese
  • 1/2 cup fresh strawberries, chopped
  • 1 tablespoon honey
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter (for cooking)
  • Powdered sugar, for dusting
  • Maple syrup, for serving
• Instructions:
  1. In a small bowl, mix the ricotta cheese, chopped strawberries, and honey. Stir until well combined.
  2. Cut a pocket into each slice of brioche bread and stuff it with the ricotta and strawberry mixture.
  3. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
  4. Heat a skillet or griddle over medium heat and add a little butter.
  5. Dip each stuffed slice of bread into the egg mixture, making sure both sides are coated.
  6. Cook the bread slices in the skillet for 3-4 minutes on each side, until golden brown and crispy.
  7. Dust the cooked French toast with powdered sugar and serve with maple syrup.

Strawberry ricotta stuffed French toast is a delightful and indulgent way to celebrate Easter. The creamy ricotta filling paired with sweet, juicy strawberries creates a perfect balance of flavors inside the crisp, buttery French toast. This dish not only satisfies the craving for something sweet but also adds a touch of elegance to your brunch table. Whether served with a side of fresh fruit or a drizzle of syrup, it’s sure to become a crowd-pleaser that brings smiles to your Easter gathering.

Spring Veggie Quiche

This Spring Veggie Quiche is a delicious, savory option for Easter brunch, featuring seasonal vegetables like asparagus, peas, and spinach. With a fluffy, egg-based filling and a buttery, flaky crust, this quiche is a great way to celebrate the fresh flavors of spring. Perfect for vegetarians or anyone looking for a lighter, satisfying dish, this quiche is as visually stunning as it is delicious.

• Ingredients:
  • 1 pre-made pie crust (or homemade)
  • 1 cup asparagus, cut into 1-inch pieces
  • 1/2 cup frozen peas, thawed
  • 1/2 cup spinach, chopped
  • 1/2 cup sharp cheddar cheese, grated
  • 1/2 cup feta cheese, crumbled
  • 4 large eggs
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • Fresh herbs (like thyme or chives), for garnish
• Instructions:
  1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
  2. In a skillet, sauté the asparagus and spinach over medium heat for 4-5 minutes, until softened. Add the peas and cook for an additional 2 minutes. Remove from heat and set aside to cool.
  3. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper.
  4. Add the sautéed veggies, cheddar cheese, and feta cheese to the egg mixture, stirring until combined.
  5. Pour the mixture into the prepared pie crust and bake for 35-40 minutes, or until the quiche is set and lightly golden on top.
  6. Let the quiche cool for a few minutes before slicing. Garnish with fresh herbs before serving.

This Spring Veggie Quiche is a fresh and flavorful choice for Easter brunch, showcasing the best of the season’s produce. The combination of creamy eggs, rich cheese, and tender vegetables makes this quiche a satisfying and hearty dish, while still feeling light and spring-inspired. Whether served warm or at room temperature, it’s the perfect dish to prepare ahead and serve to a crowd. Its vibrant colors and delicate flavors will surely make it a highlight of your Easter brunch.

Carrot Cake Waffles

Carrot cake waffles combine the comforting flavors of carrot cake with the crispy, fluffy texture of waffles. Packed with warm spices like cinnamon and nutmeg, along with grated carrots and a hint of vanilla, these waffles are a fun and festive way to celebrate Easter brunch. Topped with cream cheese syrup, they’re a sweet and indulgent treat that’ll satisfy your brunch cravings.

• Ingredients:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup brown sugar
  • 1/4 cup vegetable oil
  • 1 1/2 cups grated carrots
  • 1/2 cup chopped walnuts (optional)
• For the Cream Cheese Syrup:
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
• Instructions:
  1. Preheat your waffle iron and lightly grease it with cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together the eggs, milk, vanilla extract, brown sugar, and vegetable oil.
  4. Stir the wet ingredients into the dry ingredients, then fold in the grated carrots and walnuts (if using).
  5. Pour the batter into the waffle iron and cook according to the manufacturer’s instructions, until golden brown and crispy.
  6. To make the cream cheese syrup, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.
  7. Serve the waffles warm, topped with the cream cheese syrup.

Carrot cake waffles are a fun and festive twist on a brunch classic, offering the rich flavors of carrot cake in a crispy waffle form. The combination of warm spices and sweet carrots makes these waffles an ideal choice for an Easter celebration. Topped with a velvety cream cheese syrup, they’re an indulgent treat that’s sure to satisfy everyone’s sweet tooth. This dish is perfect for those who love carrot cake but want a more convenient, waffle-shaped version to enjoy with their family and friends.

Note: More recipes are coming soon!