25+ Delightful Easter Gourmet Brunch Recipes to Warm Your Soul

Easter is the perfect occasion to gather friends and family for a festive and memorable brunch.

Whether you’re hosting a small get-together or a larger celebration, the food plays a pivotal role in making the day extra special.

While traditional brunch fare like deviled eggs and hot cross buns may be a staple on your Easter table, this year, why not elevate your brunch spread with some gourmet recipes?

From savory dishes like asparagus tarts and poached eggs to indulgent sweets like cinnamon roll casseroles and fruit-studded pastries, these 25+ Easter gourmet brunch recipes will transform your gathering into a truly memorable culinary experience.

Whether you’re a seasoned chef or a brunch newbie, these recipes offer something for every palate and skill level, ensuring your Easter brunch is both delightful and delicious.

25+ Delightful Easter Gourmet Brunch Recipes to Warm Your Soul

This Easter, take your brunch game to the next level with these 25+ gourmet recipes that are as visually stunning as they are delicious.

From elegant egg dishes and savory tarts to sweet pastries and refreshing cocktails, these recipes will have your guests raving.

Perfect for celebrating the season, these dishes highlight fresh, seasonal ingredients, vibrant flavors, and a touch of sophistication, ensuring that your Easter brunch becomes a cherished tradition.

No matter what you’re planning to serve, these gourmet ideas will bring something special to the table and make your Easter celebration unforgettable.

Carrot Cake Pancakes with Cream Cheese Glaze

Carrot Cake Pancakes are the perfect fusion of a classic dessert and a brunch staple. These pancakes are rich with the flavors of cinnamon, nutmeg, and grated carrots, and are topped with a luscious cream cheese glaze that will have your guests swooning. A delightful way to bring springtime flavors to your Easter brunch, they’re both indulgent and festive.

Ingredients:
For the Pancakes:

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 2 tbsp brown sugar
• 1 large egg
• 1 cup milk (or almond milk)
• 1 tsp vanilla extract
• 1 cup finely grated carrots
• ¼ cup chopped walnuts (optional)

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 1-2 tbsp milk (for desired consistency)
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
2. In another bowl, combine the brown sugar, egg, milk, and vanilla. Mix the wet ingredients into the dry ingredients until just combined. Fold in the grated carrots and walnuts, if using.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
4. For the glaze, beat the cream cheese until smooth, then mix in the powdered sugar, vanilla, and enough milk to create a pourable consistency.
5. Stack the pancakes and drizzle generously with the cream cheese glaze.

Carrot Cake Pancakes are a show-stopping dish for your Easter brunch. The comforting spices and creamy glaze will remind everyone of their favorite carrot cake, making it a unique yet familiar addition to your menu. Pair it with fresh fruit or a mimosa for an unforgettable brunch experience.

Spinach and Ricotta Stuffed Croissant Bake

This Spinach and Ricotta Stuffed Croissant Bake is a savory masterpiece that combines flaky croissants, creamy ricotta, and vibrant spinach into a hearty brunch casserole. Ideal for a crowd, it’s a dish that feels fancy yet is easy to prepare. Perfect for Easter, this bake delivers indulgence with every bite.

Ingredients:

• 6 large croissants, sliced in half
• 2 cups fresh spinach, sautéed and drained
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 5 large eggs
• 1 cup milk
• ½ cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp ground nutmeg

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a bowl, mix ricotta, Parmesan, and sautéed spinach. Spread the mixture onto the bottom half of each croissant and top with the other half to create sandwiches.
3. Arrange the stuffed croissants in the baking dish.
4. In another bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg. Pour the mixture evenly over the croissants, ensuring they soak up the custard.
5. Sprinkle mozzarella cheese on top and cover with foil. Bake for 25 minutes, then remove the foil and bake for another 10-15 minutes until golden and bubbly.
6. Let cool for 5 minutes before serving.

The Spinach and Ricotta Stuffed Croissant Bake is a savory centerpiece that will elevate your Easter brunch. The buttery croissants and creamy filling create a luxurious combination that will impress even the pickiest eaters. Serve with a side salad or fresh fruit for a balanced and satisfying meal.

Lemon and Blueberry French Toast Casserole

Bright and zesty, Lemon and Blueberry French Toast Casserole is a springtime delight perfect for Easter. Loaded with tangy lemon zest, juicy blueberries, and a custard-soaked bread base, this casserole is as visually stunning as it is delicious. Prepare it the night before for a hassle-free morning treat.

Ingredients:

• 1 loaf brioche or challah bread, cubed
• 1 cup fresh blueberries
• 6 large eggs
• 2 cups milk
• ½ cup heavy cream
• ½ cup sugar
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 tsp cinnamon

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice

Instructions:

1. Grease a 9×13-inch baking dish and spread the cubed bread evenly across it. Scatter the blueberries on top.
2. In a bowl, whisk together the eggs, milk, cream, sugar, lemon zest, vanilla, and cinnamon. Pour the mixture evenly over the bread.
3. Cover the dish and refrigerate overnight, or let sit for at least 30 minutes to soak.
4. Preheat the oven to 350°F (175°C). Bake the casserole for 35-40 minutes until golden and puffed.
5. For the glaze, mix powdered sugar and lemon juice until smooth. Drizzle over the casserole before serving.

Lemon and Blueberry French Toast Casserole is the epitome of Easter brunch sophistication. The balance of tangy lemon, sweet blueberries, and custardy bread will leave your guests craving more. Pair it with a hot cup of coffee or tea for a perfectly refreshing holiday meal.

Asparagus and Prosciutto Quiche

Asparagus and Prosciutto Quiche is a classic, savory option for an Easter brunch that combines the earthy flavor of asparagus with the salty richness of prosciutto. With a buttery, flaky crust and a velvety egg filling, this quiche is as visually appealing as it is delicious. It’s a perfect dish for serving a crowd while adding a touch of elegance to your meal.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 6 oz prosciutto, chopped
• 1 cup shredded Gruyère cheese
• 4 large eggs
• 1 cup heavy cream
• ½ cup milk
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Line a tart pan or pie dish with the pie crust, then bake it for 10 minutes until golden.
2. In a skillet, heat olive oil over medium heat and sauté the asparagus for 3-4 minutes until tender. Set aside.
3. In the same skillet, cook prosciutto for 2 minutes until crispy. Set aside.
4. In a bowl, whisk together the eggs, heavy cream, milk, Dijon mustard, salt, and pepper.
5. Layer the cooked asparagus, prosciutto, and Gruyère cheese in the pie crust, then pour the egg mixture over the top.
6. Bake for 30-35 minutes, or until the quiche is set and golden on top.
7. Let cool for a few minutes before slicing and serving.

Asparagus and Prosciutto Quiche is an elegant dish that brings a sophisticated touch to your Easter brunch table. The combination of crispy prosciutto, tender asparagus, and creamy cheese will leave your guests impressed. Pair it with a light salad and a glass of crisp white wine for a perfect Easter meal.

Smoked Salmon and Avocado Crostini

For a fresh and light appetizer or side dish at your Easter brunch, Smoked Salmon and Avocado Crostini is a standout. The smooth, buttery avocado pairs perfectly with the rich, smoky flavor of the salmon, while the crunchy crostini provides the perfect base. It’s an elegant and easy-to-prepare treat that adds a luxurious touch to any brunch spread.

Ingredients:

• 1 baguette, sliced into thin rounds
• 1 ripe avocado, mashed
• 4 oz smoked salmon, thinly sliced
• 2 tbsp cream cheese, softened
• 1 tbsp lemon juice
• 2 tbsp capers
• Fresh dill for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and toast in the oven for about 5-7 minutes, or until golden brown and crisp.
2. In a bowl, mix the mashed avocado with the cream cheese, lemon juice, salt, and pepper.
3. Spread the avocado mixture generously onto each toasted baguette slice.
4. Top with a slice of smoked salmon and a few capers.
5. Garnish with fresh dill and a squeeze of lemon juice before serving.

Smoked Salmon and Avocado Crostini is a simple yet luxurious appetizer that brings vibrant color and flavor to your Easter brunch. The creamy avocado, paired with the smoky salmon, offers a perfect balance of texture and taste. This dish will be a crowd-pleaser and a wonderful addition to any brunch spread, especially when paired with a light sparkling wine.

Peach and Ricotta Stuffed French Toast

Peach and Ricotta Stuffed French Toast offers a deliciously sweet and creamy alternative to the traditional savory French toast. The combination of juicy, caramelized peaches and fluffy ricotta makes for a decadent filling. Served with a drizzle of maple syrup, this dish is perfect for Easter brunch, providing both comfort and indulgence with every bite.

Ingredients:

• 8 slices thick-cut brioche or challah bread
• 1 ½ cups fresh peaches, peeled and sliced
• 1 cup ricotta cheese
• 2 tbsp honey
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup milk
• 1 tsp cinnamon
• 2 tbsp butter for frying
• Maple syrup for serving

Instructions:

1. In a skillet, melt 1 tablespoon of butter over medium heat and sauté the peach slices for about 5 minutes, until soft and slightly caramelized. Set aside.
2. In a bowl, mix ricotta cheese with honey and vanilla extract until smooth.
3. Spread the ricotta mixture onto 4 slices of bread and top with a few slices of sautéed peaches. Place the remaining bread slices on top to form sandwiches.
4. In a separate bowl, whisk the eggs, milk, and cinnamon. Dip each sandwich into the egg mixture, making sure to coat both sides.
5. Heat the remaining butter in a skillet over medium heat and cook the stuffed French toast for 3-4 minutes on each side until golden brown.
6. Serve warm with extra caramelized peaches and a drizzle of maple syrup.

Peach and Ricotta Stuffed French Toast is a sweet, indulgent brunch dish that perfectly captures the essence of Easter. The creamy ricotta and juicy peaches complement the soft, golden French toast, making it a luxurious treat that will leave your guests satisfied. Serve it with a side of whipped cream or a fresh fruit salad for a well-rounded brunch experience.

Lemon Ricotta Pancakes with Berry Compote

Lemon Ricotta Pancakes are the perfect light and fluffy addition to your Easter brunch menu. The creamy ricotta adds richness, while the tangy lemon zest provides a refreshing citrus flavor. Topped with a homemade berry compote, these pancakes are a bright and indulgent choice for a spring celebration.

Ingredients:
For the Pancakes:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1 tsp baking powder
• 2 tbsp sugar
• 2 large eggs
• 1 cup milk
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 tbsp butter, melted
• Pinch of salt

For the Berry Compote:

• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tbsp honey
• 1 tsp lemon juice

Instructions:

1. For the berry compote, place the mixed berries, honey, and lemon juice in a small saucepan over medium heat. Stir occasionally and cook for 5-7 minutes until the berries break down and form a thick sauce. Remove from heat and set aside.
2. For the pancakes, whisk together ricotta, flour, baking powder, sugar, eggs, milk, lemon zest, vanilla, melted butter, and a pinch of salt until smooth.
3. Heat a griddle or skillet over medium heat and lightly grease with butter or oil. Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on each side until golden brown.
4. Stack the pancakes and top with a generous spoonful of berry compote. Serve warm.

Lemon Ricotta Pancakes with Berry Compote are a showstopper that combines tangy citrus with sweet, fresh berries for a perfect Easter brunch dish. The richness of the ricotta balances beautifully with the fresh fruit topping, making this a light yet satisfying option. For a complete brunch experience, serve with a chilled mimosa or iced coffee.

Eggs Benedict with Hollandaise Sauce

Eggs Benedict is a luxurious brunch dish, and it’s a perfect way to elevate your Easter morning. This dish combines perfectly poached eggs with a buttery hollandaise sauce, served over toasted English muffins and Canadian bacon. The rich, velvety sauce and soft eggs make this a delightful and indulgent choice for your Easter celebration.

Ingredients:

• 4 English muffins, split in half
• 8 slices Canadian bacon
• 4 large eggs
• 2 tbsp white vinegar
• 1 cup unsalted butter, melted
• 4 large egg yolks
• 1 tbsp fresh lemon juice
• Salt and white pepper to taste
• Fresh chives for garnish

Instructions:

1. Start by making the hollandaise sauce: In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method) and slowly add the melted butter while whisking constantly until the sauce thickens. Season with salt and white pepper. Set aside.
2. Poach the eggs: Bring a large pot of water to a gentle simmer and add the vinegar. Crack the eggs into individual cups and carefully slide them into the water. Poach for about 3-4 minutes until the whites are set, but the yolks are still runny.
3. Meanwhile, toast the English muffin halves and warm the Canadian bacon in a skillet.
4. To assemble, place one muffin half on each plate, top with a slice of Canadian bacon, and then gently place a poached egg on top. Spoon the hollandaise sauce generously over the egg.
5. Garnish with chopped chives and serve immediately.

Eggs Benedict with Hollandaise Sauce is a brunch classic that never fails to impress. The buttery hollandaise and perfectly poached eggs make it a rich and satisfying dish for Easter. Its sophisticated flavors will leave your guests feeling pampered. Pair it with a fresh fruit salad or roasted potatoes for a complete brunch experience.

Stuffed Mushrooms with Crab and Cream Cheese

Stuffed Mushrooms with Crab and Cream Cheese are an elegant and savory appetizer that will set the tone for your Easter brunch. The delicate sweetness of crab meat combined with the creaminess of cheese and the earthy flavor of mushrooms makes for a bite-sized delight. These stuffed mushrooms are perfect for nibbling or serving as a starter for your brunch spread.

Ingredients:

• 16 large white mushrooms, stems removed
• 8 oz crab meat, drained and flaked
• 4 oz cream cheese, softened
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1 tbsp garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the crab meat, cream cheese, mayonnaise, Dijon mustard, lemon juice, Parmesan cheese, parsley, garlic, salt, and pepper. Mix until well combined.
3. Stuff each mushroom cap with the crab mixture, pressing it in gently. Arrange the stuffed mushrooms on a baking sheet.
4. Bake for 20-25 minutes until the mushrooms are tender and the filling is golden brown on top.
5. Garnish with additional parsley and serve warm.

Stuffed Mushrooms with Crab and Cream Cheese are a delightful and sophisticated addition to your Easter brunch. These bite-sized appetizers are packed with flavor and offer a perfect combination of creamy and savory tastes. They are sure to be a hit with your guests and can be served as a starter or part of a larger appetizer spread. Pair them with a crisp glass of white wine for an extra touch of elegance.

Spring Vegetable Frittata

A Spring Vegetable Frittata is a light and healthy option for an Easter brunch, bursting with vibrant seasonal vegetables. The eggs create a tender base, while the roasted vegetables provide a mix of earthy and fresh flavors. This dish is versatile, easy to prepare, and works beautifully as part of a larger brunch spread. It’s also perfect for serving a crowd and can be enjoyed warm or at room temperature.

Ingredients:

• 8 large eggs
• 1 cup milk
• 1 cup spinach, chopped
• 1 cup cherry tomatoes, halved
• ½ cup bell peppers, diced
• ½ cup zucchini, diced
• 1 small onion, thinly sliced
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tbsp olive oil
• ½ cup crumbled feta cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the onion, bell peppers, and zucchini. Sauté for about 5 minutes until softened. Add the spinach and cherry tomatoes, and cook for another 2 minutes until the spinach is wilted.
3. In a bowl, whisk together eggs, milk, garlic powder, dried thyme, salt, and pepper. Pour the egg mixture into the skillet over the sautéed vegetables.
4. Sprinkle crumbled feta cheese evenly over the top.
5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
6. Slice into wedges and serve warm or at room temperature.

The Spring Vegetable Frittata is a fresh and flavorful choice for Easter brunch. Packed with seasonal vegetables like zucchini, spinach, and tomatoes, it offers a burst of color and nutrition. The addition of feta cheese brings a tangy richness, making it a well-rounded dish that is perfect for any occasion. Serve it with a light salad or fresh bread to complete the meal.

Mini Quiche Lorraine

Mini Quiche Lorraine offers all the classic flavors of a traditional quiche in a convenient, bite-sized form. This savory dish features a flaky crust filled with a creamy custard mixture, crispy bacon, and the rich, nutty flavor of Swiss cheese. These mini quiches are perfect for serving at an Easter brunch and can be made ahead of time for an easy, no-fuss dish.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 6 slices of bacon, cooked and crumbled
• 1 cup Swiss cheese, shredded
• 4 large eggs
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• ½ tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and cut it into small rounds to fit into a mini muffin tin or tart pan. Press the dough into each cup.
3. In a small bowl, whisk together eggs, heavy cream, Dijon mustard, nutmeg, salt, and pepper until smooth.
4. Sprinkle the bottom of each pastry shell with crumbled bacon and shredded Swiss cheese.
5. Pour the egg mixture over the bacon and cheese in each mini quiche, filling each about ¾ full.
6. Bake for 15-18 minutes, or until the quiches are golden and set.
7. Let cool slightly before serving.

Mini Quiche Lorraine is an elegant, bite-sized treat that combines the savory richness of bacon, cheese, and creamy custard. These little quiches are both portable and delicious, making them ideal for brunch gatherings. They can be made ahead and served at room temperature, allowing you to focus on other aspects of your Easter brunch while delighting guests with these delectable pastries.

Mimosas with Fresh Orange and Elderflower Syrup

Mimosas are a classic brunch cocktail, and this elevated version with fresh orange juice and a touch of elderflower syrup adds a floral twist to the traditional drink. The combination of sparkling wine and citrus is refreshing and light, making it the perfect drink for a festive Easter brunch. The elderflower syrup adds a unique sweetness that complements the sparkling wine and fresh juice, turning the mimosa into a signature drink for your celebration.

Ingredients:

• 1 bottle chilled sparkling wine (Prosecco or Champagne)
• 2 cups fresh orange juice
• 2 tbsp elderflower syrup
• Orange slices for garnish
• Fresh mint for garnish

Instructions:

1. Pour the fresh orange juice into a large pitcher. Add the elderflower syrup and stir to combine.
2. Fill each glass halfway with the orange and elderflower mixture.
3. Top off each glass with sparkling wine, pouring slowly to avoid overflow.
4. Garnish with a slice of orange and a sprig of mint.
5. Serve immediately and enjoy!

Mimosas with Fresh Orange and Elderflower Syrup are a refreshing, elegant cocktail that adds a touch of sophistication to your Easter brunch. The floral elderflower syrup gives this classic drink a unique flavor twist, while the combination of fresh orange juice and sparkling wine keeps it light and bubbly. It’s a perfect drink to toast the holiday with friends and family, adding a festive sparkle to your brunch spread.

Avocado Toast with Poached Eggs and Chive Butter

Avocado Toast with Poached Eggs and Chive Butter is a gourmet twist on the classic avocado toast. The creamy avocado pairs perfectly with a soft, runny poached egg, while the chive butter adds a rich, herbaceous touch. This dish is not only delicious but also visually stunning, making it a perfect choice for Easter brunch. It’s light yet satisfying, combining healthy fats and protein to create a balanced, flavorful meal.

Ingredients:

• 4 slices of sourdough bread, toasted
• 2 ripe avocados, mashed
• 4 large eggs
• 2 tbsp unsalted butter, softened
• 1 tbsp fresh chives, finely chopped
• 1 tbsp lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)
• Olive oil for drizzling

Instructions:

1. In a small bowl, mix softened butter with chopped chives, lemon juice, salt, and pepper. Set aside.
2. Bring a pot of water to a simmer, adding a tablespoon of vinegar to help the eggs set. Crack the eggs into individual bowls and gently slide them into the water. Poach the eggs for 3-4 minutes until the whites are firm but the yolks remain runny.
3. Meanwhile, spread the mashed avocado evenly over each toasted slice of sourdough bread. Season with salt, pepper, and red pepper flakes, if desired.
4. Once the eggs are poached, carefully remove them from the water with a slotted spoon and place one on top of each slice of avocado toast.
5. Top with a dollop of chive butter and drizzle with a bit of olive oil. Serve immediately.

Avocado Toast with Poached Eggs and Chive Butter is a sophisticated and indulgent dish that brings a fresh twist to a popular brunch item. The creamy avocado, runny poached egg, and herbed chive butter work in harmony, offering a burst of flavor with every bite. This dish is sure to impress your guests, adding a touch of elegance and freshness to your Easter brunch.

Asparagus and Goat Cheese Tart

Asparagus and Goat Cheese Tart is an elegant and savory pastry that combines the earthy flavor of asparagus with the tangy creaminess of goat cheese. This easy-to-make tart is perfect for serving at Easter brunch, and it’s a great way to showcase seasonal spring vegetables. The flaky puff pastry crust makes it light and airy, while the goat cheese adds richness and depth of flavor. It’s the ideal dish for an Easter gathering.

Ingredients:

• 1 sheet of puff pastry, thawed
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 4 oz goat cheese, crumbled
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry onto a baking sheet lined with parchment paper. Use a knife to score a border around the edges, about 1 inch from the edge, without cutting all the way through. This will help the crust rise evenly.
3. Drizzle olive oil over the asparagus and season with salt and pepper. Arrange the asparagus pieces over the center of the puff pastry, within the scored border.
4. Sprinkle crumbled goat cheese over the asparagus and zest fresh lemon over the top.
5. Brush the edges of the pastry with the beaten egg for a golden finish.
6. Bake for 20-25 minutes, or until the pastry is golden and the asparagus is tender.
7. Slice and serve warm or at room temperature.

The Asparagus and Goat Cheese Tart is a stunning and flavorful addition to your Easter brunch. The crisp puff pastry provides a delightful contrast to the creamy goat cheese and tender asparagus. This dish can be served as a savory appetizer or as part of a larger brunch spread, and its beautiful presentation makes it a standout on your table. Serve it alongside a light salad or a refreshing glass of white wine for an elevated brunch experience.

Cinnamon Roll Casserole

Cinnamon Roll Casserole is a decadent, family-friendly dish that combines the beloved flavors of cinnamon rolls with the ease of a baked casserole. Perfect for Easter brunch, it’s a crowd-pleaser that offers all the sweetness and gooey goodness of cinnamon rolls, but in a shareable, fuss-free format. Topped with a cream cheese glaze, this dish is sure to satisfy any sweet tooth while saving you time in the kitchen.

Ingredients:

• 2 cans of refrigerated cinnamon rolls with icing
• 4 large eggs
• 1 cup whole milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp salt
• 1/2 cup chopped pecans or walnuts (optional)

For the Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish. Cut the cinnamon rolls into quarters and layer them in the baking dish.
3. In a bowl, whisk together eggs, milk, vanilla, cinnamon, and salt. Pour the mixture evenly over the cinnamon roll pieces, pressing them down gently to soak in the liquid.
4. Top with chopped pecans or walnuts, if desired.
5. Bake for 30-35 minutes, or until the casserole is golden and puffed up.
6. While the casserole is baking, prepare the glaze by whisking together the softened cream cheese, powdered sugar, milk, and vanilla until smooth.
7. Once the casserole is done, remove it from the oven and drizzle the glaze over the top. Serve warm.

Cinnamon Roll Casserole is the ultimate comfort food, perfect for a sweet Easter brunch. This dish brings together the familiar, comforting flavors of cinnamon rolls with the ease of a casserole, making it a great option for a laid-back, yet indulgent brunch. The cream cheese glaze adds an extra layer of richness, making each bite irresistibly sweet. Whether served as a main or alongside other brunch items, it’s a guaranteed crowd-pleaser.

Note: More recipes are coming soon!