30+ Delicious Easter Low Fat Brunch Recipes to Try This Year

Easter brunch is a wonderful time to gather with loved ones and celebrate the season, but if you’re looking to keep things light and healthy, finding the right recipes is key.

This year, you can enjoy all the festive flavors without the guilt by opting for low-fat dishes that are both delicious and nutritious.

From savory egg dishes to sweet pastries and vibrant salads, a low-fat Easter brunch can be just as satisfying as traditional options.

Whether you’re hosting a large family gathering or keeping it intimate, these 30+ Easter low-fat brunch recipes will help you create a spread that’s light, fresh, and full of flavor.

Say goodbye to heavy, calorie-laden foods and hello to a healthier way to enjoy the holiday!

30+ Delicious Easter Low Fat Brunch Recipes to Try This Year

This Easter, give your brunch a healthy makeover with these 30+ low-fat recipes that will not only satisfy your guests but also keep you feeling energized and light.

From wholesome vegetable dishes to lightened-up versions of traditional Easter treats, there’s something for everyone.

With these recipes, you can indulge in the flavors of the season without compromising your health goals.

Celebrate the holiday with nourishing dishes that don’t skimp on taste, and make this Easter brunch one to remember for both its flavor and its health-conscious twist!

Spring Vegetable Frittata

This Spring Vegetable Frittata is a healthy, low-fat, and protein-packed dish perfect for your Easter brunch table. It’s loaded with vibrant seasonal vegetables like asparagus, zucchini, and spinach, bringing the essence of spring to every bite. The dish is baked rather than fried, cutting down on oil and keeping it light while still deliciously satisfying. Whether you’re catering to a small group or a large gathering, this dish is sure to impress.

Ingredients:

• 6 large egg whites
• 3 whole eggs
• 1/2 cup low-fat milk
• 1 cup asparagus, chopped
• 1 zucchini, sliced
• 1 cup baby spinach
• 1/4 cup chopped onions
• 1/4 cup cherry tomatoes, halved
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Cooking spray or 1 teaspoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat a non-stick oven-safe skillet over medium heat and lightly grease with cooking spray or olive oil.
3. Sauté onions, asparagus, and zucchini for 3-4 minutes until slightly softened. Add spinach and cook until wilted.
4. In a bowl, whisk together egg whites, whole eggs, milk, garlic powder, salt, and pepper.
5. Pour the egg mixture over the vegetables in the skillet. Top with cherry tomatoes.
6. Cook on the stove for 2-3 minutes, then transfer the skillet to the oven. Bake for 10-15 minutes or until the eggs are set and lightly golden.
7. Slice and serve warm.

This Spring Vegetable Frittata is a guilt-free delight that’s not only visually appealing but also loaded with nutrients. The vibrant colors and rich flavors make it the perfect centerpiece for your Easter brunch. Pair it with a light side salad or whole-grain toast for a complete, balanced meal that everyone will love.

Lemon Poppy Seed Muffins (Low-Fat Version)

These Lemon Poppy Seed Muffins are a refreshing, zesty addition to your Easter brunch spread. Made with Greek yogurt and unsweetened applesauce, they are incredibly moist and light without the need for excess oil or butter. The bright citrusy flavor pairs beautifully with the slight crunch of poppy seeds, making them a hit among adults and kids alike.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsweetened applesauce
• 1/4 cup low-fat Greek yogurt
• 1/3 cup honey or maple syrup
• 2 large eggs
• 1/2 cup low-fat milk
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 tablespoon poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and poppy seeds.
3. In another bowl, whisk together the applesauce, Greek yogurt, honey or maple syrup, eggs, milk, lemon juice, and lemon zest until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing just until combined.
5. Spoon the batter evenly into the prepared muffin tin.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool slightly before serving.

These Lemon Poppy Seed Muffins are a healthier twist on a classic favorite. The combination of whole wheat flour and natural sweeteners ensures a satisfying treat without compromising on nutrition. These muffins are perfect for a make-ahead option, letting you enjoy a stress-free Easter morning.

Low-Fat Spinach and Feta Stuffed Pastries

These Low-Fat Spinach and Feta Stuffed Pastries are a flaky, savory delight ideal for an elegant Easter brunch. Using phyllo dough instead of traditional pastry ensures a crisp texture without the extra fat. The filling combines spinach, feta cheese, and a touch of yogurt for creaminess, offering a delicious balance of flavors.

Ingredients:

• 1 package phyllo dough (thawed)
• 1 cup cooked spinach, drained and chopped
• 1/2 cup crumbled low-fat feta cheese
• 1/4 cup low-fat Greek yogurt
• 1 egg white
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Cooking spray

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix spinach, feta cheese, Greek yogurt, egg white, nutmeg, salt, and pepper.
3. Lay out a sheet of phyllo dough on a clean surface and lightly spray with cooking spray. Place another sheet on top and repeat until you have 3 layers.
4. Cut the layered phyllo dough into 4 squares. Place a spoonful of the spinach mixture in the center of each square.
5. Fold the squares into triangles, sealing the edges with a bit of water.
6. Repeat with the remaining phyllo and filling.
7. Arrange the pastries on the baking sheet and bake for 15-20 minutes or until golden and crisp.

These Spinach and Feta Stuffed Pastries are a delightful addition to your Easter brunch, offering a combination of crunch and creaminess in every bite. They’re easy to prepare ahead of time, making them a versatile and crowd-pleasing option for your spring celebration.

Asparagus and Lemon Quinoa Salad

This Asparagus and Lemon Quinoa Salad is a refreshing and healthy addition to your Easter brunch. It’s a light yet filling dish that combines the nutty flavor of quinoa with the bright zest of lemon and the tender crunch of asparagus. Perfect as a side dish or a stand-alone vegetarian option, this recipe captures the essence of spring while keeping it low in fat.

Ingredients:

• 1 cup quinoa
• 2 cups water or low-sodium vegetable broth
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup fresh parsley, chopped
• Zest and juice of 1 lemon
• 1 tablespoon olive oil
• 1/4 cup slivered almonds (optional, for crunch)
• Salt and pepper to taste

Instructions:

1. Rinse quinoa under cold water and cook according to package instructions using water or broth. Once cooked, fluff with a fork and set aside to cool.
2. Steam asparagus for 3-4 minutes until tender but still bright green. Drain and let cool.
3. In a large bowl, combine cooked quinoa, asparagus, parsley, lemon zest, and juice.
4. Drizzle with olive oil, and season with salt and pepper to taste. Toss until well mixed.
5. Top with slivered almonds if desired for added texture. Serve chilled or at room temperature.

This salad is a wonderful balance of textures and flavors, perfect for a springtime feast. The zesty lemon enhances the natural sweetness of asparagus, while the quinoa provides a protein-packed base. It’s a vibrant, healthy dish that complements any Easter brunch spread.

Low-Fat Carrot Cake Pancakes

These Low-Fat Carrot Cake Pancakes are a festive and indulgent treat made healthier with wholesome ingredients. Packed with shredded carrots, warm spices, and a touch of sweetness, they deliver all the flavors of carrot cake without the guilt. Perfect for a special Easter morning, these pancakes are a hit with kids and adults alike.

Ingredients:

• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup shredded carrots
• 1 egg
• 1/4 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 3/4 cup low-fat milk
• 1/2 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, mix the egg, applesauce, honey or maple syrup, milk, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients, and fold in the shredded carrots. Mix until just combined.
4. Heat a non-stick skillet over medium heat and lightly grease with cooking spray. Pour 1/4 cup of batter for each pancake.
5. Cook until bubbles appear on the surface, then flip and cook the other side until golden. Repeat with the remaining batter.
6. Serve warm with a dollop of Greek yogurt or a drizzle of maple syrup.

These pancakes are a delightful way to kick off Easter morning. Packed with carrots and spices, they taste just like carrot cake but are much healthier. Pair them with fresh fruit or a sprinkle of nuts for an extra festive touch.

Strawberry Banana Chia Pudding

Strawberry Banana Chia Pudding is a light and creamy dish that’s perfect for an Easter brunch. This no-cook recipe combines the natural sweetness of fresh fruit with the nutritional boost of chia seeds, making it both delicious and nourishing. It’s an easy, make-ahead option that looks stunning on your brunch table.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk or low-fat milk
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1 cup strawberries, sliced
• 1 banana, sliced
• Fresh mint leaves for garnish

Instructions:

1. In a bowl, mix chia seeds, almond milk, honey or maple syrup, and vanilla extract. Stir well to combine.
2. Cover and refrigerate for at least 2 hours or overnight, stirring once after 30 minutes to prevent clumping.
3. When ready to serve, layer the chia pudding with slices of strawberries and bananas in glasses or small bowls.
4. Garnish with fresh mint leaves for an elegant touch.

This chia pudding is a visually stunning and nutritious dish that adds a pop of color to your Easter brunch. The creamy texture of the pudding combined with the sweet, juicy fruit makes it a refreshing and satisfying treat that everyone will enjoy.

Garden Fresh Cucumber Dill Sandwiches

These Garden Fresh Cucumber Dill Sandwiches are light, refreshing, and perfect for a spring-themed Easter brunch. Made with whole-grain bread, low-fat cream cheese, and fragrant dill, they’re an elegant addition to your table. These sandwiches are quick to prepare and a guaranteed crowd-pleaser, offering a delightful balance of creaminess and crunch.

Ingredients:

• 8 slices whole-grain bread
• 4 ounces low-fat cream cheese
• 1 tablespoon plain Greek yogurt
• 1 tablespoon fresh dill, chopped
• 1/4 teaspoon garlic powder
• 1 large cucumber, thinly sliced
• Salt and pepper to taste

Instructions:

1. In a bowl, mix the cream cheese, Greek yogurt, dill, garlic powder, salt, and pepper until smooth.
2. Spread the mixture evenly onto the bread slices.
3. Layer cucumber slices onto 4 pieces of bread and top with the remaining slices to form sandwiches.
4. Trim the crusts if desired, then cut each sandwich into quarters for a dainty presentation.
5. Arrange on a platter and serve immediately.

These light and flavorful cucumber dill sandwiches are a refreshing addition to your Easter brunch. They’re perfect for pairing with tea or other brunch favorites and bring a touch of sophistication to your spring celebration.

Zucchini and Sweet Corn Fritters

These Zucchini and Sweet Corn Fritters are a low-fat, savory option packed with fresh flavors. Made with shredded zucchini and sweet corn, these fritters are bound together with egg whites and whole wheat flour for a healthier twist. Serve them with a dollop of low-fat Greek yogurt or a squeeze of lemon for a tasty and satisfying brunch treat.

Ingredients:

• 2 cups shredded zucchini (drained and squeezed dry)
• 1 cup sweet corn (fresh or frozen, thawed)
• 1/4 cup finely chopped green onions
• 1/3 cup whole wheat flour
• 2 egg whites
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Cooking spray or 1 teaspoon olive oil

Instructions:

1. In a large bowl, combine the shredded zucchini, sweet corn, green onions, flour, egg whites, garlic powder, paprika, salt, and pepper. Mix well to form a batter.
2. Heat a non-stick skillet over medium heat and lightly coat with cooking spray or olive oil.
3. Scoop 2 tablespoons of batter for each fritter and flatten slightly in the pan. Cook for 2-3 minutes per side, or until golden brown.
4. Remove from the skillet and drain on paper towels if necessary. Serve warm with a dollop of low-fat yogurt or fresh lemon wedges.

These fritters are a versatile and flavorful addition to your Easter brunch menu. Their crispy texture and savory taste are sure to win over guests, while the healthy ingredients keep things light and nutritious.

Berry and Almond Oat Bake

This Berry and Almond Oat Bake is a wholesome, make-ahead dish that’s perfect for Easter brunch. Bursting with juicy berries and nutty almonds, this baked oatmeal is naturally sweetened with honey and features heart-healthy oats. Serve it warm with a splash of low-fat milk or a dollop of yogurt for a comforting and satisfying dish.

Ingredients:

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup mixed berries (blueberries, raspberries, or strawberries)
• 2 cups low-fat milk or almond milk
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup sliced almonds

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In a large bowl, mix the oats, baking powder, cinnamon, and salt.
3. Spread half of the berries evenly in the baking dish, then pour the oat mixture over them. Top with the remaining berries.
4. In another bowl, whisk together the milk, honey, and vanilla extract. Pour this mixture over the oats, ensuring everything is evenly moistened.
5. Sprinkle the sliced almonds on top.
6. Bake for 35-40 minutes, or until the oats are set and the top is golden.
7. Serve warm with extra berries or a drizzle of honey, if desired.

This Berry and Almond Oat Bake is a comforting and nourishing dish that captures the freshness of spring. Its vibrant flavors and satisfying texture make it a standout item on your Easter brunch menu, delighting guests while keeping things healthy.

Spinach and Feta Egg White Cups

These Spinach and Feta Egg White Cups are a protein-packed, low-fat option perfect for Easter brunch. Baked in a muffin tin, they’re portable, easy to make, and bursting with the savory flavors of spinach, feta cheese, and a hint of garlic. Whether served hot or at room temperature, they make a nutritious and delicious addition to your holiday spread.

Ingredients:

• 2 cups fresh spinach, chopped
• 1/4 cup onion, finely diced
• 1/2 cup low-fat feta cheese, crumbled
• 6 large egg whites
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Cooking spray

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly spray a muffin tin with cooking spray.
2. In a skillet, sauté the onions over medium heat until softened. Add spinach and cook until wilted. Set aside to cool slightly.
3. In a bowl, whisk together the egg whites, garlic powder, salt, and pepper.
4. Divide the spinach mixture evenly among the muffin cups. Top with feta cheese.
5. Pour the egg whites over the spinach and feta until each cup is almost full.
6. Bake for 15-20 minutes, or until the egg whites are set. Let cool slightly before removing from the tin.

These egg white cups are a versatile and healthy addition to your Easter menu. They’re perfect for anyone looking for a light, satisfying, and flavorful brunch option that’s easy to prepare ahead of time.

Lemon Poppy Seed Muffins (Low-Fat)

These Lemon Poppy Seed Muffins are a zesty and sweet treat that’s also low in fat. Bursting with citrusy flavor and a hint of nuttiness from the poppy seeds, these muffins are made with wholesome ingredients to keep them light yet indulgent. They’re the perfect baked good to brighten your Easter brunch table.

Ingredients:

• 1 3/4 cups whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup honey or maple syrup
• 1/4 cup unsweetened applesauce
• 1/2 cup low-fat milk or almond milk
• 1 egg
• Zest and juice of 1 large lemon
• 1 tablespoon poppy seeds

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or spray with cooking spray.
2. In a large bowl, whisk together the flour, baking powder, salt, and poppy seeds.
3. In another bowl, combine the honey, applesauce, milk, egg, lemon zest, and juice. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

These muffins are a delightful combination of tangy and sweet, with a tender texture that pairs perfectly with coffee or tea. They’re a healthier alternative to traditional pastries, making them an excellent choice for a guilt-free Easter treat.

Roasted Veggie and Hummus Wraps

Roasted Veggie and Hummus Wraps are a colorful and nutritious brunch option that’s both low in fat and bursting with flavor. Filled with roasted seasonal vegetables and creamy hummus, these wraps are easy to customize and perfect for a light yet satisfying addition to your Easter menu.

Ingredients:

• 2 cups assorted vegetables (zucchini, bell peppers, carrots, and red onions), thinly sliced
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 whole-grain tortillas
• 1/2 cup low-fat hummus
• Fresh spinach or arugula

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sliced vegetables with olive oil, smoked paprika, salt, and pepper. Spread evenly on the baking sheet and roast for 20 minutes, stirring halfway through.
3. Warm the tortillas in a skillet or microwave to make them pliable.
4. Spread a layer of hummus over each tortilla.
5. Add a handful of fresh spinach or arugula and top with roasted vegetables.
6. Roll up tightly, slice in half, and serve immediately or wrap in foil for later.

These wraps are a delightful combination of smoky, savory, and creamy flavors. Packed with fiber and nutrients, they’re a wonderful plant-based option for your Easter brunch. Serve them as a main dish or a side, and watch them disappear from the table!

Avocado and Tomato Toast with Poached Eggs

This simple and nutritious Avocado and Tomato Toast with Poached Eggs is a delicious way to start your Easter brunch. It combines creamy avocado, ripe tomatoes, and a perfectly poached egg on top of whole-grain toast for a satisfying and balanced meal. The healthy fats from the avocado and the protein from the egg make it an energizing choice for the holiday.

Ingredients:

• 4 slices whole-grain bread
• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 4 large eggs (for poaching)
• 1 tablespoon white vinegar
• Salt and pepper to taste
• Fresh herbs (such as basil or cilantro) for garnish

Instructions:

1. Toast the slices of whole-grain bread until golden brown.
2. While the bread is toasting, halve the avocados and scoop the flesh into a bowl. Mash with a fork until smooth. Season with salt and pepper to taste.
3. Bring a small pot of water to a simmer and add the vinegar. Gently crack each egg into the water and poach for 3-4 minutes, or until the whites are set but the yolks remain runny.
4. Spread the mashed avocado evenly over each slice of toasted bread. Top with halved cherry tomatoes.
5. Carefully place a poached egg on top of each toast. Garnish with fresh herbs, salt, and pepper.

This Avocado and Tomato Toast with Poached Eggs is a fresh and healthy choice that’s both satisfying and full of flavor. It’s the perfect way to start your Easter brunch, offering a nice balance of healthy fats, protein, and fresh veggies. Plus, it’s quick and easy to prepare!

Carrot and Almond Cake (Low-Fat)

This low-fat Carrot and Almond Cake is a healthier version of the traditional carrot cake, with a subtle almond flavor and a moist texture. Made with whole-wheat flour and sweetened with honey, this cake is light yet indulgent. It’s a perfect dessert or snack for your Easter brunch that provides all the flavor without the extra calories.

Ingredients:

• 1 1/2 cups whole-wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 large carrots, grated
• 1/2 cup ground almonds
• 1/4 cup honey or maple syrup
• 2 egg whites
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a small loaf pan or round cake pan.
2. In a bowl, mix the flour, baking soda, cinnamon, and salt.
3. Add the grated carrots and ground almonds to the dry ingredients and mix well.
4. In another bowl, whisk together the honey, egg whites, applesauce, and vanilla extract.
5. Combine the wet ingredients with the dry ingredients and stir until just combined.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before serving.

This Carrot and Almond Cake offers a healthier take on a classic dessert, making it perfect for a low-fat Easter brunch. It’s naturally sweetened and rich in fiber from the carrots and almonds, making it both delicious and nourishing. A slice of this cake pairs beautifully with a cup of tea or coffee.

Sweet Potato and Black Bean Salad

This Sweet Potato and Black Bean Salad is a vibrant, hearty dish that’s both nutritious and full of flavor. Roasted sweet potatoes are combined with black beans, fresh herbs, and a light lime dressing, making it a perfect addition to your Easter brunch. It’s easy to prepare and can be served warm or chilled, making it a versatile option.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 can (15 ounces) black beans, drained and rinsed
• 1/2 cup red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them out on the baking sheet. Roast for 20-25 minutes, or until tender and slightly crispy on the edges.
3. In a large bowl, combine the roasted sweet potatoes, black beans, red bell pepper, and cilantro.
4. In a small bowl, whisk together the lime juice, cumin, salt, and pepper to make the dressing.
5. Pour the dressing over the salad and toss gently to combine.

This Sweet Potato and Black Bean Salad is a flavorful and filling option for your Easter brunch. The combination of roasted sweet potatoes, black beans, and fresh herbs makes for a hearty dish that’s both satisfying and healthy. It’s perfect as a side dish or light main course, and can be made ahead for convenience.

Note: More recipes are coming soon!