50+ Delicious Easter Ina Garten Brunch Recipes for Your Guests

Easter is the perfect time to gather friends and family around the table, and there’s no better way to make the occasion special than with a delightful brunch.

When it comes to creating an unforgettable Easter feast, Ina Garten, the Barefoot Contessa, is a household name.

Known for her sophisticated yet approachable recipes, she has a way of making any meal feel like a celebration.

Whether you’re planning a small family gathering or a larger Easter brunch spread, Ina’s recipes are guaranteed to impress.

From savory quiches to sweet pastries, and light salads to indulgent casseroles, her collection of Easter brunch recipes covers all the bases.

In this blog, we’ve curated over 50 of the best Ina Garten Easter brunch recipes, ensuring you’ll find something for everyone to enjoy.

50+ Delicious Easter Ina Garten Brunch Recipes for Your Guests

Ina Garten’s Easter brunch recipes are the perfect combination of elegance, simplicity, and flavor.

With over 50 dishes to choose from, you can curate a brunch spread that is as varied as it is delicious.

Whether you prefer light and fresh salads, rich and savory main dishes, or indulgent sweets, Ina’s recipes never fail to deliver.

Her love for quality ingredients, simple techniques, and timeless flavors ensures that your Easter brunch will be a memorable one.

So, roll up your sleeves, get cooking, and let these wonderful recipes bring warmth and joy to your Easter celebration!

Spring Vegetable Frittata

This delightful frittata combines fresh spring vegetables like asparagus, peas, and leeks with creamy Gruyère cheese for a light and flavorful brunch dish. It’s an elegant yet simple recipe perfect for Easter celebrations, showcasing the vibrant flavors of the season.

Ingredients

• 8 large eggs
• ½ cup heavy cream
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 cup chopped leeks (white and light green parts only)
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• ½ cup fresh peas (or frozen peas, thawed)
• 1 cup grated Gruyère cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together eggs, heavy cream, salt, and pepper until fully combined.
3. Heat the olive oil in an oven-safe skillet over medium heat. Add leeks and sauté until softened, about 3 minutes.
4. Add asparagus and peas, cooking for an additional 2-3 minutes until tender.
5. Pour the egg mixture over the vegetables, ensuring even coverage. Sprinkle Gruyère cheese evenly on top.
6. Cook on the stovetop for 2-3 minutes until the edges begin to set.
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is fully set and slightly golden.
8. Allow to cool slightly, then sprinkle with fresh parsley before slicing and serving.

This spring vegetable frittata is the epitome of a classic Easter brunch dish. It’s light, wholesome, and bursting with seasonal freshness. The combination of Gruyère cheese and tender vegetables ensures every bite is rich yet refreshing, making it a crowd-pleaser for all ages. Serve it warm or at room temperature for a no-fuss, elegant brunch.

Herbed Salmon Gravlax with Bagels and Cream Cheese

This homemade salmon gravlax is infused with fresh dill and citrus, making it a luxurious yet approachable centerpiece for your Easter brunch. Paired with bagels, cream cheese, and traditional toppings, this dish is sure to impress guests with minimal effort.

Ingredients

• 1 pound fresh salmon fillet (skin-on, boneless)
• ¼ cup kosher salt
• ¼ cup granulated sugar
• 1 tablespoon freshly ground black pepper
• Zest of 1 lemon
• ½ cup fresh dill, chopped
• Bagels, cream cheese, capers, thinly sliced red onions, and cucumber for serving

Instructions

1. Place the salmon fillet on a large piece of plastic wrap, skin side down.
2. In a small bowl, mix kosher salt, sugar, black pepper, lemon zest, and dill.
3. Evenly spread the mixture over the flesh side of the salmon, pressing gently to adhere.
4. Wrap the salmon tightly in plastic wrap and place it in a shallow dish. Weigh it down with a heavy object (like a skillet) and refrigerate for 24-48 hours.
5. Remove the salmon from the wrap, rinse off the curing mixture under cold water, and pat dry with paper towels.
6. Thinly slice the gravlax against the grain and serve with bagels, cream cheese, and desired toppings.

This herbed salmon gravlax brings elegance to your Easter table with its velvety texture and bold citrus-dill flavor. Despite its gourmet appeal, the preparation is simple, leaving you more time to enjoy with loved ones. Served alongside classic bagel accompaniments, it’s a brunch standout that’s both versatile and impressive.

Lemon Ricotta Pancakes with Blueberry Compote

Fluffy, tangy, and subtly sweet, these lemon ricotta pancakes are an Easter brunch dream. Paired with a vibrant blueberry compote, they offer a delightful balance of tartness and sweetness that feels indulgent yet fresh.

Ingredients

For the Pancakes:

• 1 cup ricotta cheese
• 2 large eggs
• 2 tablespoons granulated sugar
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• Butter or oil for cooking

For the Blueberry Compote:

• 1 cup fresh or frozen blueberries
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

1. In a medium bowl, whisk together ricotta, eggs, sugar, lemon zest, and vanilla extract until smooth.
2. In another bowl, sift together flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
3. Heat a non-stick skillet over medium heat and grease with butter or oil. Scoop ¼ cup batter for each pancake and cook until bubbles form on the surface, about 2 minutes. Flip and cook another 1-2 minutes until golden brown. Repeat with remaining batter.
4. For the compote, combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until blueberries release their juices, about 5 minutes. Stir in the cornstarch mixture and cook until thickened, 1-2 minutes.
5. Serve the pancakes warm, topped with blueberry compote.

These lemon ricotta pancakes are light and airy, with just the right hint of citrus to awaken your taste buds. The blueberry compote adds a burst of fruity brightness, making this dish the perfect sweet treat for your Easter celebration. Pair with freshly brewed coffee or tea for a brunch experience that feels indulgent and festive.

Asparagus and Prosciutto Tart

This flaky tart is a perfect combination of buttery puff pastry, creamy goat cheese, crisp asparagus, and salty prosciutto. It’s an elegant and effortless addition to your Easter brunch, highlighting the best flavors of spring.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 4 ounces goat cheese, softened
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1 bunch asparagus, trimmed
• 4-5 slices prosciutto
• 1 egg, beaten (for egg wash)
• Freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface to smooth the edges, then transfer it to the prepared baking sheet.
3. Spread the softened goat cheese evenly over the pastry, leaving a 1-inch border.
4. Arrange asparagus spears and prosciutto slices over the goat cheese. Drizzle with olive oil and sprinkle with lemon zest and black pepper.
5. Fold the edges of the puff pastry slightly inward to form a border. Brush the edges with the beaten egg.
6. Bake for 20-25 minutes, or until the pastry is golden and crisp. Let cool slightly before slicing.

This tart combines crisp textures and vibrant flavors into a dish that looks as good as it tastes. It’s a visually stunning centerpiece that’s easy to make but feels indulgent, making it a go-to for Easter celebrations.

Spinach and Gruyère Stuffed Croissants

These golden, flaky croissants are stuffed with a creamy spinach and Gruyère filling, creating a savory, buttery delight perfect for an Easter brunch spread. They’re easy to assemble and deliver impressive flavor with minimal effort.

Ingredients

• 8 store-bought croissant dough triangles (from 1 can of refrigerated crescent rolls)
• 1 cup fresh spinach, chopped
• ½ cup grated Gruyère cheese
• 2 ounces cream cheese, softened
• 1 clove garlic, minced
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mix spinach, Gruyère cheese, cream cheese, and garlic until well combined.
3. Unroll the croissant dough and place a small spoonful of the spinach mixture onto the wide end of each triangle. Roll each triangle up tightly, sealing the edges.
4. Place the croissants on the prepared baking sheet. Brush with beaten egg for a glossy finish.
5. Bake for 12-15 minutes, or until golden brown and puffed. Serve warm.

These croissants are warm, flaky, and bursting with creamy filling, making them irresistible for any brunch table. Their handheld size and savory flavors make them a hit with both adults and kids, while their elegant appearance elevates your Easter spread.

Carrot Cake Muffins with Cream Cheese Glaze

These moist carrot cake muffins are loaded with warm spices, shredded carrots, and a hint of orange zest. Topped with a luscious cream cheese glaze, they deliver all the joy of a classic carrot cake in a portable, brunch-friendly form.

Ingredients

For the Muffins:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ⅓ cup vegetable oil
• ½ cup granulated sugar
• ⅓ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1 ½ cups finely shredded carrots

For the Cream Cheese Glaze:

• 4 ounces cream cheese, softened
• ½ cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix oil, sugars, eggs, vanilla, and orange zest until smooth. Gradually fold in the dry ingredients until just combined, then stir in the shredded carrots.
4. Divide the batter evenly among the muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
5. For the glaze, whisk cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins.

These carrot cake muffins are packed with flavor and bring a nostalgic touch to your Easter brunch. The cream cheese glaze adds a sweet, tangy finish, making them an irresistible treat for guests of all ages. Perfectly portable, they’re a delightful addition to any spring celebration.

Ham and Cheese Puff Pastry Pinwheels

These golden-brown pinwheels are filled with savory ham, sharp cheddar cheese, and a touch of Dijon mustard, all wrapped in flaky puff pastry. They’re easy to prepare, visually appealing, and perfect for a shareable Easter brunch treat.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 2 tablespoons Dijon mustard
• 6 slices deli ham
• 1 cup shredded sharp cheddar cheese
• 1 egg, beaten (for egg wash)
• 1 teaspoon sesame seeds (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface into a rectangle. Spread a thin layer of Dijon mustard over the pastry.
3. Lay the slices of ham evenly over the mustard and sprinkle shredded cheddar cheese on top.
4. Roll the puff pastry tightly into a log, then slice into 1-inch rounds. Arrange the pinwheels on the prepared baking sheet.
5. Brush the tops with beaten egg and sprinkle with sesame seeds, if desired.
6. Bake for 15-18 minutes, or until the pinwheels are golden and puffed. Serve warm.

These pinwheels are buttery, cheesy, and packed with savory goodness in every bite. Their playful spiral design makes them an attractive addition to your Easter brunch spread, while their satisfying flavor guarantees they’ll disappear quickly.

Honey-Glazed Sweet Potato Biscuits

These tender sweet potato biscuits are lightly sweetened with honey and have a fluffy, buttery texture that melts in your mouth. They’re an excellent side for Easter brunch, pairing well with both sweet and savory dishes.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ cup cold unsalted butter, cubed
• 1 cup mashed cooked sweet potato
• 3 tablespoons honey
• ⅓ cup whole milk

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, mix mashed sweet potato, honey, and milk. Add this mixture to the dry ingredients and stir until a soft dough forms.
5. Turn the dough onto a floured surface, knead gently, and pat into a 1-inch-thick round. Use a biscuit cutter to cut out biscuits and place them on the baking sheet.
6. Bake for 12-15 minutes, or until golden. Serve warm with extra honey or butter.

These sweet potato biscuits are soft, flavorful, and just the right balance of sweet and savory. Their beautiful golden color and tender crumb make them a standout on any Easter table, and they’re versatile enough to complement a variety of dishes.

Spring Pea and Mint Soup

This vibrant green soup is creamy, refreshing, and bursting with the fresh flavors of spring. Made with sweet peas and aromatic mint, it’s a light yet satisfying addition to your Easter brunch.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cups vegetable broth
• 4 cups fresh or frozen peas
• ½ cup fresh mint leaves
• ½ cup heavy cream (optional)
• Salt and freshly ground black pepper, to taste
• Lemon zest and crème fraîche, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
2. Pour in the vegetable broth and bring to a simmer. Add the peas and cook for 5 minutes until tender.
3. Remove from heat and stir in the mint leaves. Allow to cool slightly, then blend the soup in batches until smooth.
4. Return the soup to the pot, stir in the heavy cream (if using), and season with salt and pepper. Heat gently without boiling.
5. Serve warm, garnished with lemon zest and a dollop of crème fraîche.

This spring pea and mint soup is a showstopper with its bright color and fresh taste. Its creamy texture and subtle minty undertones make it the perfect palate cleanser for a rich Easter brunch. Light and elegant, it’s a dish your guests will remember.

Lemon Herb Quiche with a Biscuit Crust

This savory quiche features a flaky biscuit crust and is packed with bright lemon, fresh herbs, and creamy ricotta cheese. It’s a sophisticated yet easy-to-make dish that will add a touch of elegance to your Easter brunch.

Ingredients

For the Biscuit Crust:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• ¼ cup whole milk

For the Quiche Filling:

• 6 large eggs
• 1 cup whole milk
• 1 cup ricotta cheese
• Zest of 1 lemon
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan.
2. For the crust, whisk together flour, baking powder, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add the milk and stir until a dough forms.
3. Press the dough into the bottom and up the sides of the prepared pan. Bake for 10-12 minutes until slightly golden.
4. For the filling, whisk together eggs, milk, ricotta cheese, lemon zest, thyme, parsley, salt, and pepper until smooth.
5. Pour the filling into the pre-baked crust and sprinkle with Parmesan cheese.
6. Bake for 30-35 minutes until the quiche is set and lightly golden on top. Let cool slightly before slicing.

This lemon herb quiche combines the freshness of lemon and herbs with the richness of the creamy filling, all in a buttery, flaky biscuit crust. It’s an ideal dish for an Easter brunch, offering bright, fresh flavors that pair beautifully with a springtime spread.

Citrus and Poppy Seed Scones

These tender scones are infused with the refreshing flavors of orange and lemon zest, complemented by the crunch of poppy seeds. Topped with a light glaze, they’re a delightful sweet treat for your Easter brunch that feels both indulgent and bright.

Ingredients

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 2 teaspoons poppy seeds
• Zest of 1 orange
• Zest of 1 lemon
• 1 large egg
• ½ cup heavy cream, plus extra for brushing
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, poppy seeds, and citrus zests.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together egg, heavy cream, and vanilla. Pour into the dry ingredients and stir until just combined.
5. Turn the dough onto a floured surface and gently knead it. Pat the dough into a 1-inch thick round and cut into 8 wedges.
6. Place the scones on the prepared baking sheet. Brush with a little heavy cream and bake for 15-20 minutes, or until golden brown.
7. For the glaze, whisk together powdered sugar, orange juice, and lemon juice until smooth. Drizzle over the cooled scones.

These citrus and poppy seed scones are light, fragrant, and bursting with fresh flavors. The delicate glaze adds a touch of sweetness, making them a perfect complement to any Easter brunch table.

Roasted Vegetable and Goat Cheese Salad with Balsamic Vinaigrette

This vibrant salad features roasted seasonal vegetables, creamy goat cheese, and a tangy balsamic vinaigrette. It’s a light yet hearty dish that perfectly balances fresh greens and caramelized vegetables, making it a lovely addition to your Easter spread.

Ingredients

• 1 cup baby carrots, peeled
• 1 cup Brussels sprouts, halved
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 4 cups mixed salad greens
• 4 ounces goat cheese, crumbled
• ¼ cup toasted pine nuts

For the Balsamic Vinaigrette:

• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• ¼ cup olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the carrots, Brussels sprouts, and bell pepper with olive oil, salt, and pepper. Spread in an even layer on the baking sheet.
3. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Let cool slightly.
4. In a large bowl, toss the mixed greens with the roasted vegetables, goat cheese, and toasted pine nuts.
5. For the vinaigrette, whisk together balsamic vinegar, Dijon mustard, honey, olive oil, salt, and pepper until emulsified.
6. Drizzle the vinaigrette over the salad and serve immediately.

This roasted vegetable and goat cheese salad is hearty, flavorful, and the perfect balance of savory and tangy. The roasted vegetables bring out the natural sweetness, while the creamy goat cheese adds richness. It’s a vibrant addition to your Easter brunch that’s both light and satisfying.

Strawberry and Mascarpone Stuffed French Toast

This decadent French toast is filled with sweetened mascarpone cheese and fresh strawberries, then dipped in a cinnamon-vanilla batter and fried to golden perfection. Topped with a dusting of powdered sugar and maple syrup, it’s a delightful sweet dish perfect for a special Easter brunch.

Ingredients

• 4 slices thick-cut challah bread
• ½ cup mascarpone cheese
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• 1 cup fresh strawberries, sliced
• 2 large eggs
• ½ cup whole milk
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons unsalted butter, for frying
• Powdered sugar, for dusting
• Maple syrup, for serving

Instructions

1. In a small bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Set aside.
2. Spread the mascarpone mixture on two slices of challah bread, then layer with sliced strawberries. Top with the remaining slices of bread to create sandwiches.
3. In a shallow bowl, whisk together eggs, milk, cinnamon, vanilla, and salt.
4. Heat butter in a skillet over medium heat. Dip each stuffed sandwich into the egg mixture, making sure it’s fully coated, then cook in the skillet for 2-3 minutes per side, until golden brown.
5. Remove from the skillet and dust with powdered sugar. Serve warm with maple syrup.

These stuffed French toasts are indulgent and beautifully balanced with the creaminess of mascarpone and the sweetness of strawberries. Perfect for Easter morning, they make an eye-catching and mouth-watering brunch centerpiece.

Baked Avocado Eggs with Spinach and Parmesan

A nutritious and savory dish, these baked avocado eggs are filled with fresh spinach, topped with a sprinkling of Parmesan, and baked until the egg yolk is just right. It’s a perfect combination of creamy avocado, eggs, and greens, making for a wholesome, yet elegant Easter brunch dish.

Ingredients

• 2 ripe avocados
• 4 large eggs
• 1 cup fresh spinach, chopped
• ½ cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh herbs (parsley or chives) for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the avocados in half and remove the pits. Scoop out a little bit of the flesh to create a larger cavity for the egg.
3. Place the avocado halves on the prepared baking sheet. In a skillet, sauté the spinach until wilted, about 2 minutes. Season with salt and pepper.
4. Carefully crack an egg into each avocado half. Spoon a little spinach into the avocado before adding the egg to prevent overflow.
5. Sprinkle grated Parmesan over the top of each egg and season with a pinch of salt and pepper.
6. Bake for 12-15 minutes, or until the egg whites are set and yolks are cooked to your desired consistency.
7. Garnish with fresh herbs and serve immediately.

These baked avocado eggs are a healthy, filling dish with a rich, creamy texture. They are simple to prepare yet look stunning, making them a perfect addition to an Easter brunch table that is both nutritious and indulgent.

Roast Chicken with Lemon and Herb Butter

This whole roasted chicken, infused with a lemon and herb butter, results in a crispy skin and juicy meat with an aromatic flavor profile that’s perfect for Easter brunch. The combination of fresh herbs, citrus, and butter creates a succulent dish that’s both impressive and comforting.

Ingredients

• 1 whole chicken (about 4 pounds)
• 1 lemon, quartered
• 4 garlic cloves, smashed
• 4 sprigs rosemary
• 4 sprigs thyme
• ½ cup unsalted butter, softened
• Zest of 1 lemon
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Olive oil for drizzling

Instructions

1. Preheat the oven to 425°F (220°C). Place a roasting rack in a large roasting pan.
2. Pat the chicken dry with paper towels and season the inside with salt and pepper. Stuff the cavity with lemon quarters, garlic, and sprigs of rosemary and thyme.
3. In a bowl, mix softened butter, lemon zest, fresh parsley, salt, and pepper. Gently loosen the skin of the chicken and spread the butter mixture under the skin, coating the breast and thighs.
4. Rub the outside of the chicken with olive oil and season with additional salt and pepper.
5. Place the chicken on the roasting rack, breast-side up, and roast for 1 hour 20 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
6. Let the chicken rest for 10-15 minutes before carving. Serve with roasted vegetables or a side salad.

This roasted chicken offers a rich, citrusy flavor with a crisp golden skin and tender, juicy meat. It’s a simple yet sophisticated main dish that will impress your guests, making it the perfect centerpiece for your Easter brunch.

Note: More recipes​ are coming soon!