30+ Must-Try Easter Martha Stewart Brunch Recipes for a Memorable Holiday Feast

Easter is a time for renewal, celebration, and, of course, delicious food.

If you’re planning a memorable Easter brunch, look no further than Martha Stewart’s collection of recipes that combine elegance, creativity, and flavor.

Whether you’re hosting a large family gathering or enjoying a quiet meal with loved ones, these 30+ Easter brunch recipes are perfect for any occasion.

From sweet, fluffy pancakes to savory, herb-infused dishes, Martha Stewart’s timeless recipes offer something for every taste.

With her expert tips and easy-to-follow instructions, you can create a holiday spread that’s both visually stunning and mouthwatering.

Let’s dive into these delightful dishes that will make your Easter brunch the highlight of the season.

30+ Must-Try Easter Martha Stewart Brunch Recipes for a Memorable Holiday Feast

Hosting an Easter brunch doesn’t have to be stressful—especially when you have Martha Stewart’s tried-and-true recipes at your fingertips.

These 30+ dishes offer the perfect balance of sweet, savory, and refreshing flavors that will delight your guests.

Whether you choose to bake a show-stopping centerpiece or serve a selection of light, refreshing sides, these recipes will help you create a feast that reflects the joy and renewal of the season.

So, gather your ingredients, set your table, and get ready to enjoy a beautiful Easter brunch that will leave everyone smiling.

Spring Herb Frittata with Asparagus and Goat Cheese

This Spring Herb Frittata is a light, flavorful dish perfect for Easter brunch. Featuring fresh asparagus, vibrant herbs like chives and parsley, and creamy goat cheese, it brings together the best of the season. It’s quick to prepare, visually appealing, and packed with protein, making it a great centerpiece for a festive brunch table.

Ingredients:

• 8 large eggs
• 1 cup heavy cream
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup fresh chives, chopped
• 1/4 cup fresh parsley, chopped
• 4 oz goat cheese, crumbled
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter

Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil and butter in a large oven-safe skillet over medium heat. Add the asparagus and sauté for 3-4 minutes until just tender.
2. In a bowl, whisk together the eggs, heavy cream, chives, parsley, salt, and pepper.
3. Pour the egg mixture over the asparagus in the skillet. Sprinkle the crumbled goat cheese evenly over the top.
4. Cook the frittata on the stovetop for 2-3 minutes until the edges begin to set. Then transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is set and the top is golden.
5. Remove from the oven and let cool slightly before slicing. Serve warm.

This Spring Herb Frittata is the perfect dish to bring a fresh, seasonal touch to your Easter brunch. The combination of eggs, asparagus, and goat cheese creates a delicate balance of flavors, while the addition of fresh herbs gives it a lively, aromatic punch. It can easily be served with a side of roasted potatoes or a fresh green salad to make a complete, satisfying meal for family and guests.

Lemon-Glazed Raspberry Scones

These Lemon-Glazed Raspberry Scones are a delightful addition to any Easter brunch table. The soft, buttery scones are infused with fresh raspberries and zestful lemon, creating a perfect balance of sweetness and tang. Topped with a light lemon glaze, they’re both visually stunning and incredibly delicious.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and cubed
• 3/4 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 2 tbsp lemon zest

For the glaze:

• 1/2 cup powdered sugar
• 2 tbsp 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 the flour, sugar, baking powder, baking soda, and salt. Add the cubed butter and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest. Gradually add this mixture to the dry ingredients, stirring until just combined. Gently fold in the raspberries.
4. Turn the dough out onto a lightly floured surface and knead it a few times until it just comes together. Pat the dough into a circle about 1-inch thick and cut into 8 wedges.
5. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
6. While the scones are cooling, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle over the cooled scones before serving.

These Lemon-Glazed Raspberry Scones are a perfect combination of tart and sweet, offering a refreshing twist to your Easter brunch spread. The light glaze adds a delightful finish, while the fresh raspberries burst with flavor in every bite. These scones pair beautifully with a cup of tea or coffee and are sure to be a crowd-pleaser for both adults and children alike.

Sweet Carrot Cake Pancakes with Cream Cheese Drizzle

These Sweet Carrot Cake Pancakes are a fun and indulgent way to celebrate Easter brunch. With all the flavors of classic carrot cake, including cinnamon, nutmeg, and shredded carrots, they’re fluffy, moist, and topped with a luscious cream cheese drizzle. It’s a dish that’s both comforting and festive, making it ideal for the holiday.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 large egg
• 3/4 cup milk
• 1/2 cup grated carrots
• 1 tbsp sugar
• 2 tbsp melted butter
• 1 tsp vanilla extract

For the cream cheese drizzle:

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

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, beat the egg and then add the milk, melted butter, sugar, and vanilla extract. Stir in the grated carrots.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick, but you can add a little extra milk if necessary.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter per pancake onto the hot surface, cooking for 2-3 minutes on each side, or until golden brown.
5. For the cream cheese drizzle, whisk together the cream cheese, powdered sugar, milk, and vanilla extract until smooth.
6. Serve the pancakes warm, drizzled with the cream cheese mixture and topped with chopped walnuts or additional grated carrots, if desired.

These Sweet Carrot Cake Pancakes are a unique and indulgent twist on traditional brunch fare. They offer the richness and warmth of carrot cake, with the added bonus of being easy to enjoy as pancakes. The cream cheese drizzle provides a luscious, tangy finish that perfectly complements the spices and sweetness of the pancakes. These pancakes are a fun and delicious way to celebrate Easter with family, creating lasting memories around the brunch table.

Roasted Beet and Goat Cheese Salad with Walnuts and Honey Vinaigrette

This Roasted Beet and Goat Cheese Salad is a vibrant and elegant dish perfect for Easter brunch. The earthy sweetness of roasted beets pairs beautifully with tangy goat cheese and crunchy walnuts. The honey vinaigrette adds a delicate sweetness, making it a perfect light starter or side dish for your holiday meal.

Ingredients:

• 4 medium-sized beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, and baby kale work well)
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted walnuts
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1/4 cup olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet wedges in 2 tbsp of olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, turning occasionally, until the beets are tender and caramelized.
2. While the beets are roasting, prepare the vinaigrette. In a small bowl, whisk together honey, Dijon mustard, red wine vinegar, and olive oil. Season with salt and pepper to taste.
3. Once the beets are done roasting, let them cool slightly. In a large bowl, toss the mixed greens with a few tablespoons of the vinaigrette.
4. Arrange the roasted beets on top of the salad, followed by the crumbled goat cheese and toasted walnuts.
5. Drizzle more vinaigrette over the top and serve immediately.

This Roasted Beet and Goat Cheese Salad is a beautiful addition to your Easter brunch table, offering both visual appeal and a rich balance of flavors. The earthiness of the beets combined with the creaminess of the goat cheese and the crunch of the walnuts creates a harmonious bite. The honey vinaigrette ties everything together with a sweet and tangy finish, making it a refreshing and sophisticated starter that will impress your guests.

Raspberry Almond Tart with Almond Flour Crust

This Raspberry Almond Tart is a gluten-free dessert that combines the nutty flavor of almond flour with the tart sweetness of fresh raspberries. The almond flour crust is tender and slightly crumbly, while the raspberry filling is bright and flavorful. It’s an elegant and light dessert to round off your Easter brunch, perfect for those with dietary restrictions or anyone who loves a fruity finish.

Ingredients:

• For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, melted
  • 1 egg
  • 1 tsp vanilla extract
• For the filling:
  • 1 1/2 cups fresh raspberries
  • 1/4 cup sugar
  • 1 tbsp cornstarch
  • 1/2 tsp almond extract
  • 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a tart pan with removable bottom and set aside.
2. In a medium bowl, combine the almond flour, coconut flour, sugar, and salt. Stir in the melted butter, egg, and vanilla extract until a dough forms. Press the dough into the bottom and up the sides of the tart pan. Bake for 12-15 minutes, or until golden brown. Let the crust cool completely.
3. For the filling, in a small saucepan, combine raspberries, sugar, cornstarch, almond extract, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down (about 5-7 minutes).
4. Pour the raspberry mixture into the cooled almond flour crust and smooth the top. Chill the tart in the fridge for at least 2 hours to set.
5. Before serving, garnish with extra fresh raspberries or slivered almonds if desired.

This Raspberry Almond Tart is a delightful and refreshing end to your Easter brunch. The combination of almond flour and coconut flour creates a tender, nutty crust that perfectly complements the bright, slightly tart raspberry filling. It’s a gluten-free treat that’s indulgent yet light, making it a wonderful choice for anyone seeking a flavorful dessert without the heaviness. Its vibrant color and fresh raspberry flavor will surely steal the show at your Easter gathering.

Lemon Poppy Seed Bread with Vanilla Glaze

Lemon Poppy Seed Bread with Vanilla Glaze is a light and zesty loaf that makes for a delightful Easter brunch treat. With a soft, moist crumb and the bright citrus flavor of lemon, this bread is elevated by the crunch of poppy seeds. The sweet vanilla glaze drizzled over the top adds an extra layer of indulgence, making it a perfect sweet bite to start or finish your brunch.

Ingredients:

• For the bread:
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 2 tbsp poppy seeds
  • 1 tsp vanilla extract
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp milk
  • 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Mix in the sour cream, lemon zest, lemon juice, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the poppy seeds.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Once the bread has cooled slightly, drizzle the glaze over the top.
8. Let the bread cool completely before slicing and serving.

This Lemon Poppy Seed Bread with Vanilla Glaze is the perfect combination of tangy lemon and sweet glaze, offering a moist and flavorful loaf that’s perfect for Easter brunch. The addition of poppy seeds provides a delightful crunch, and the vanilla glaze ties everything together with a rich, sweet finish. It’s a great option for both brunch and as an afternoon snack, and its light, fresh flavor makes it a standout treat on any holiday table.

Spinach and Artichoke Frittata

This Spinach and Artichoke Frittata is a savory, veggie-packed dish that combines the richness of eggs with the fresh, earthy flavors of spinach and artichokes. It’s an easy-to-make, one-pan wonder that’s perfect for brunch. The creamy texture of the eggs and the savory bite of artichokes make this frittata both comforting and satisfying, ideal for Easter morning gatherings.

Ingredients:

• 6 large eggs
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). In a bowl, whisk together the eggs and heavy cream until smooth. Season with salt and pepper.
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
3. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Add the chopped artichokes and mix until well combined.
4. Pour the egg mixture over the vegetables, spreading evenly. Sprinkle the Parmesan and mozzarella cheeses over the top.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is golden brown.
6. Remove from the oven and allow to cool slightly before slicing. Garnish with fresh herbs if desired.

This Spinach and Artichoke Frittata is a perfect Easter brunch dish, offering a balance of savory flavors and creamy texture. The combination of spinach, artichokes, and melted cheese makes this frittata feel indulgent, while the simplicity of the ingredients keeps it light enough for a morning gathering. Whether served warm or at room temperature, this dish will surely be a hit at your Easter celebration, providing a flavorful and nutritious option to complement your brunch spread.

Lemon Blueberry Ricotta Pancakes

Lemon Blueberry Ricotta Pancakes are fluffy, light, and bursting with fresh fruit and citrus flavor. The ricotta cheese gives these pancakes a creamy, soft texture that melts in your mouth, while the lemon zest adds a bright, refreshing note. Paired with sweet blueberries and drizzled with syrup, these pancakes are a perfect choice for an indulgent yet fresh Easter brunch.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup ricotta cheese
• 2 large eggs
• 1/2 cup milk
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• Butter, for cooking
• Maple syrup, for serving

Instructions:

1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, combine the ricotta cheese, eggs, milk, lemon zest, and vanilla extract. Mix until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the fresh blueberries.
4. Heat a griddle or large skillet over medium heat and melt a small amount of butter. Pour 1/4 cup of batter onto the griddle for each pancake.
5. Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve warm with a drizzle of maple syrup and extra blueberries on top.

These Lemon Blueberry Ricotta Pancakes are a standout dish for Easter brunch, offering a delightful combination of light and creamy textures with a burst of fresh citrus and berries. The ricotta adds a rich creaminess that makes each bite feel indulgent, while the lemon zest and blueberries provide a refreshing contrast. Whether enjoyed as the main breakfast dish or as a sweet side, these pancakes will leave your guests feeling satisfied and impressed.

Ham and Cheese Croissant Casserole

This Ham and Cheese Croissant Casserole is a savory and satisfying dish that combines buttery croissants, rich ham, and gooey melted cheese in a hearty baked casserole. It’s an easy, make-ahead option that’s perfect for feeding a crowd at your Easter brunch. The combination of croissants and creamy custard creates a comforting, indulgent dish that’s sure to become a family favorite.

Ingredients:

• 6 large croissants, torn into chunks
• 2 cups cooked ham, diced
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 1/2 cup heavy cream
• 4 large eggs
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. Tear the croissants into pieces and place them in the prepared dish. Scatter the diced ham and shredded cheddar cheese over the top.
3. In a separate bowl, whisk together the milk, heavy cream, eggs, Dijon mustard, salt, and pepper until smooth.
4. Pour the egg mixture evenly over the croissant, ham, and cheese layers. Press down lightly to ensure the croissants soak up the custard.
5. Sprinkle the grated Parmesan cheese over the top and bake for 30-35 minutes, or until the casserole is golden brown and set in the center.
6. Let the casserole cool for a few minutes before slicing. Garnish with fresh parsley if desired.

This Ham and Cheese Croissant Casserole is an incredibly satisfying and flavorful dish, making it a perfect addition to your Easter brunch spread. The rich croissants soak up the custard, while the ham and melted cheese create a deliciously savory combination. It’s easy to prepare ahead of time, allowing you to spend more time with your guests on Easter morning. This hearty casserole is sure to please everyone at the table, offering a savory alternative to the traditional sweet brunch dishes.

Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls combine the spiced, moist goodness of carrot cake with the beloved texture of soft cinnamon rolls. Filled with a rich cinnamon-sugar swirl and topped with cream cheese frosting, these rolls are a perfect sweet treat for Easter brunch. The warm, comforting flavors of cinnamon, nutmeg, and carrot, along with the indulgent frosting, will leave your guests reaching for seconds.

Ingredients:

• For the dough:
  • 3/4 cup warm milk
  • 1/4 cup sugar
  • 1 packet active dry yeast
  • 4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup grated carrots
• For the filling:
  • 1/4 cup unsalted butter, softened
  • 1 cup brown sugar
  • 2 tbsp ground cinnamon
  • 1/2 cup chopped walnuts (optional)
• For the frosting:
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions:

1. In a bowl, combine the warm milk, sugar, and yeast. Let sit for about 5 minutes until it becomes frothy.
2. In a large bowl, mix the flour, salt, and cinnamon. Add the melted butter, eggs, grated carrots, and the yeast mixture. Stir until a dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic. Cover and let rise in a warm place for 1-1.5 hours until doubled in size.
4. Preheat the oven to 375°F (190°C). Punch down the dough and roll it out into a large rectangle on a floured surface.
5. Spread softened butter on the dough, then sprinkle the brown sugar, cinnamon, and walnuts (if using) over the top. Roll the dough into a log and slice into 12 rolls.
6. Place the rolls in a greased 9×13-inch baking dish. Let them rise for 30 minutes.
7. Bake for 20-25 minutes, or until golden brown.
8. While the rolls bake, make the frosting by beating together the cream cheese, butter, powdered sugar, and vanilla until smooth.
9. Drizzle the frosting over the warm rolls before serving.

Carrot Cake Cinnamon Rolls are a unique and indulgent twist on the traditional cinnamon roll, making them a standout dish for Easter brunch. The combination of sweet carrots, warm spices, and cream cheese frosting makes for a decadent treat that everyone will love. These rolls are easy to prepare and can be made ahead of time, allowing you to focus on other dishes for your celebration. Perfectly sweet, fluffy, and rich, they’re sure to be the highlight of your Easter spread.

Asparagus and Goat Cheese Tart

This Asparagus and Goat Cheese Tart is a savory and elegant dish that’s perfect for springtime brunches. The buttery, flaky crust is filled with a creamy goat cheese mixture and topped with tender asparagus spears. Simple, fresh ingredients come together to create a sophisticated, yet easy-to-make dish that will impress your guests at Easter brunch.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/2 cup goat cheese, softened
• 1/2 cup ricotta cheese
• 1 tbsp fresh lemon juice
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed and cut into 4-inch pieces
• Olive oil, for drizzling
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Roll out the puff pastry on a baking sheet lined with parchment paper.
2. In a bowl, mix together the goat cheese, ricotta, lemon juice, thyme, salt, and pepper until smooth.
3. Spread the cheese mixture evenly over the puff pastry, leaving a small border around the edges.
4. Arrange the asparagus pieces on top of the cheese mixture. Drizzle with a little olive oil.
5. Bake for 20-25 minutes, or until the pastry is golden and the asparagus is tender.
6. Remove from the oven and let cool slightly before slicing. Garnish with fresh herbs, if desired.

This Asparagus and Goat Cheese Tart is a light yet flavorful addition to your Easter brunch table. The rich, creamy goat cheese filling pairs beautifully with the fresh asparagus and flaky puff pastry. It’s easy to make and can be served warm or at room temperature, making it perfect for a stress-free brunch. Whether you serve it as a side or a main, this tart will add a touch of elegance and seasonal freshness to your celebration.

Strawberry Shortcake Scones

Strawberry Shortcake Scones are a delightful, sweet treat that combines the traditional flavors of strawberry shortcake with the crumbly texture of scones. These scones are rich, buttery, and packed with fresh strawberries, making them the perfect breakfast or brunch option for Easter. Topped with whipped cream or a scoop of vanilla ice cream, they’ll satisfy anyone with a sweet tooth.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup fresh strawberries, chopped
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1 egg, for egg wash
• Whipped cream or vanilla ice cream, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Stir in the chopped strawberries.
4. In a separate bowl, mix together the heavy cream and vanilla extract. Add to the dry ingredients and stir until just combined.
5. Turn the dough onto a floured surface and gently knead until it comes together. Pat it into a 1-inch thick circle and cut into wedges.
6. Arrange the scones on the baking sheet, brush with egg wash, and bake for 15-20 minutes, or until golden brown.
7. Allow the scones to cool slightly before serving with whipped cream or vanilla ice cream.

Strawberry Shortcake Scones are a deliciously light and flavorful treat that’s perfect for an Easter brunch. The buttery, crumbly scones are filled with fresh strawberries, creating a sweet and seasonal treat that everyone will love. Whether you serve them as a side dish or a dessert, these scones are the ideal way to end your brunch on a sweet note. Topped with whipped cream or vanilla ice cream, they’ll bring the freshness of spring straight to your table.

Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes are a bright, citrusy twist on your classic pancake recipe. The addition of lemon zest and poppy seeds brings a refreshing springtime flavor, making these pancakes a perfect fit for Easter brunch. Topped with a drizzle of honey or syrup, they’re light, fluffy, and full of flavor, offering a sweet and tangy contrast to savory dishes.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp poppy seeds
• 2 tsp baking powder
• 1/4 tsp salt
• Zest of 1 lemon
• 1 cup milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• Butter and maple syrup, for serving

Instructions:

1. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, salt, and lemon zest.
2. In a separate bowl, mix together the milk, egg, melted butter, vanilla extract, and lemon juice.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
4. Preheat a griddle or non-stick skillet over medium heat and lightly grease it with butter.
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. Serve with butter and maple syrup, or a drizzle of honey, for a delicious, tangy treat.

Lemon Poppy Seed Pancakes are the perfect way to start your Easter brunch with a burst of flavor. The zesty lemon and crunchy poppy seeds add a delightful freshness to the soft, fluffy pancakes. They’re easy to make, and their bright, citrusy flavor will complement the other dishes on your brunch table. Whether served with syrup, fresh fruit, or whipped cream, these pancakes are a refreshing addition to your springtime feast.

Baked Ham and Cheese Croissants

Baked Ham and Cheese Croissants are a savory and decadent brunch option that’s sure to please a crowd. The flaky, buttery croissants are filled with sliced ham and melted cheese, then baked to golden perfection. This dish combines simplicity and elegance, offering a warm and comforting bite that’s easy to make ahead and serve as a satisfying main or side for Easter brunch.

Ingredients:

• 8 large croissants
• 8 oz deli ham, thinly sliced
• 8 oz Swiss cheese, sliced
• 2 tbsp Dijon mustard
• 1 tbsp melted butter
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice each croissant in half horizontally, but do not cut all the way through.
3. Spread a thin layer of Dijon mustard on the inside of each croissant.
4. Layer 2 slices of ham and 2 slices of Swiss cheese inside each croissant.
5. Arrange the filled croissants on the prepared baking sheet and brush the tops with melted butter.
6. Bake for 10-12 minutes, or until the croissants are golden and the cheese is melted.
7. Garnish with chopped parsley, if desired, and serve warm.

Baked Ham and Cheese Croissants are a fantastic savory option for your Easter brunch, offering a delicious mix of salty ham and creamy cheese wrapped in a flaky croissant. They’re simple to assemble, making them ideal for feeding a crowd without spending too much time in the kitchen. These croissants can also be made ahead and baked right before serving, ensuring you have a warm, comforting dish ready to go. Whether served as a main dish or a side, they’ll add a touch of indulgence to your Easter spread.

Herb-Crusted Roasted Potatoes

Herb-Crusted Roasted Potatoes are a perfect accompaniment to any Easter brunch. The crispy, golden-brown exterior is packed with a savory blend of fresh herbs, while the inside remains tender and fluffy. This dish is simple to prepare but packed with flavor, making it a great choice for a side dish that pairs well with eggs, ham, and other brunch favorites.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved potatoes with olive oil, rosemary, thyme, garlic powder, salt, and pepper.
3. Arrange the potatoes in a single layer on the prepared baking sheet, cut side down.
4. Roast for 25-30 minutes, or until the potatoes are golden brown and crispy on the edges, and tender when pierced with a fork.
5. Garnish with fresh parsley and serve hot.

Herb-Crusted Roasted Potatoes are an easy and flavorful side dish that pairs perfectly with your Easter brunch spread. The crispy edges and tender insides make them irresistible, while the combination of fresh herbs adds depth and fragrance to the dish. They’re versatile enough to complement a wide range of main courses, from roasted meats to eggs. These roasted potatoes are sure to be a hit with your guests and make a delicious addition to any festive table.

Note: More recipes are coming soon!