30+ Flavorful Easter Mexican Brunch Recipes You Need to Try

Easter is a time for family gatherings, joyous celebrations, and, of course, delicious food!

If you’re looking to bring a twist of flavor to your Easter brunch this year, why not dive into the vibrant world of Mexican cuisine?

Mexican brunch dishes are known for their rich flavors, diverse ingredients, and comforting textures, making them perfect for any Easter gathering.

From hearty chilaquiles and spicy huevos rancheros to sweet treats like tres leches French toast, there’s something for everyone.

In this blog, we’ll take you through 30+ mouthwatering Easter Mexican brunch recipes that will leave your guests coming back for seconds.

Whether you’re craving savory or sweet, you’ll find a recipe that’s perfect for your Easter celebration.

30+ Flavorful Easter Mexican Brunch Recipes You Need to Try

Mexican brunch dishes are a fantastic way to add a little spice and flair to your Easter gathering.

With these 30+ recipes, you can explore a variety of flavors, from rich salsas and creamy avocado to zesty eggs and crunchy tortillas.

The versatility of Mexican cuisine ensures that there’s something for everyone, whether you’re hosting a large family brunch or a small gathering.

Each dish is sure to be a hit, filling your table with color, warmth, and festive spirit.

So, why not embrace the festive flavors of Mexico and create an Easter brunch that everyone will remember? With these recipes, you’ll bring an exciting and flavorful twist to your Easter feast.

Chilaquiles Verdes

Chilaquiles is a traditional Mexican brunch dish that brings together crispy tortilla chips smothered in a tangy green salsa, topped with fried eggs, cheese, sour cream, and fresh cilantro. Perfect for Easter brunch, it’s a comforting and flavorful meal that can be customized with your favorite toppings. Chilaquiles verdes uses a vibrant green tomatillo-based salsa to bring a zesty freshness, making it a satisfying start to any celebration.

Ingredients:

• 12 corn tortillas, cut into triangles
• 2 tablespoons vegetable oil
• 1/2 cup green salsa (store-bought or homemade)
• 1/4 cup chicken broth (or vegetable broth for a vegetarian version)
• 4 eggs
• 1/2 cup crumbled queso fresco
• 1/4 cup sour cream
• Fresh cilantro, chopped
• 1 small onion, thinly sliced
• Salt and pepper, to taste
• Optional toppings: avocado, sliced radishes, or shredded chicken

Instructions:

1. Prepare the Tortillas: Heat vegetable oil in a skillet over medium heat. Fry the tortilla triangles in batches until they are golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
2. Make the Salsa: In the same skillet, add the green salsa and chicken broth. Stir well and bring to a simmer. Let it cook for 5 minutes to meld the flavors.
3. Combine: Add the crispy tortilla chips to the skillet and toss them in the salsa to coat them evenly. Cook for another 2-3 minutes, allowing the chips to soak up some of the salsa but remain slightly crispy.
4. Fry the Eggs: In a separate pan, fry the eggs sunny-side up or scrambled, depending on your preference.
5. Assemble: Divide the chilaquiles among plates. Top with fried eggs, crumbled queso fresco, sour cream, fresh cilantro, and onion slices. Add any optional toppings like avocado or shredded chicken.
6. Serve: Serve immediately while hot, accompanied by a side of refried beans or fresh fruit if desired.

Chilaquiles Verdes make an excellent choice for Easter brunch, providing a burst of flavor and comfort with every bite. The crispy tortillas and rich green salsa offer a perfect balance of texture and taste, while the toppings bring a creamy, fresh contrast. Whether you serve it as a standalone dish or alongside other Mexican favorites, this recipe is sure to please your guests and make your Easter celebration unforgettable.

Mexican Breakfast Burritos

Mexican breakfast burritos are a hearty and portable brunch option that combines scrambled eggs, savory chorizo, crispy potatoes, and cheese, all wrapped in a warm flour tortilla. This recipe is perfect for busy Easter mornings when you want a satisfying breakfast that can be eaten on the go or served at the table for a more relaxed brunch. The combination of chorizo and potatoes adds a bold flavor that will have everyone coming back for more.

Ingredients:

• 4 large flour tortillas
• 4 eggs
• 1/2 pound chorizo, casing removed
• 1 medium potato, peeled and diced
• 1/2 cup shredded cheddar cheese
• 1/2 cup salsa
• 1 tablespoon vegetable oil
• Salt and pepper, to taste
• Fresh cilantro (optional)
• 1 tablespoon sour cream (optional)

Instructions:

1. Cook the Potatoes: Heat vegetable oil in a skillet over medium heat. Add the diced potatoes and cook until golden brown and crispy, about 10 minutes. Season with salt and pepper. Remove from the pan and set aside.
2. Cook the Chorizo: In the same skillet, add the chorizo and cook over medium heat, breaking it apart with a spoon as it cooks, until browned and cooked through, about 5 minutes.
3. Scramble the Eggs: In a separate pan, scramble the eggs over low heat, stirring gently until they are just set. Season with a little salt and pepper.
4. Assemble the Burritos: Warm the flour tortillas in a dry skillet for 1-2 minutes. On each tortilla, layer the scrambled eggs, chorizo, crispy potatoes, shredded cheese, and a spoonful of salsa. Add fresh cilantro and a dollop of sour cream if desired.
5. Wrap and Serve: Fold in the sides of the tortilla and roll it up tightly into a burrito. Serve warm, and enjoy!

These Mexican Breakfast Burritos are a fun and filling way to start your Easter brunch. The smoky, spicy chorizo pairs wonderfully with the soft scrambled eggs and crispy potatoes, while the cheese adds a creamy texture that brings everything together. Perfect for both casual and festive occasions, this dish can easily be made ahead and wrapped for a delicious brunch on the go. The addition of salsa, cilantro, and sour cream elevates the flavors, making it a well-rounded and satisfying choice for your Easter table.

Mexican Tamales with Sweet Corn and Jalapeño

Tamales are a beloved Mexican dish often served during holidays and special occasions like Easter. These tamales, filled with a sweet corn mixture and a subtle heat from jalapeños, offer a perfect balance of flavors. Wrapped in corn husks and steamed to perfection, they make for a hearty and comforting dish that can be enjoyed by all. These tamales are a delightful twist on the traditional version and are sure to impress your guests with their flavor and texture.

Ingredients:

• 2 cups masa harina (corn flour)
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup vegetable broth
• 1/2 cup unsalted butter, softened
• 1/2 teaspoon baking powder
• 1/4 cup sugar
• 2 jalapeños, seeds removed and finely chopped
• 1/2 teaspoon salt
• 20 corn husks, soaked in warm water for 30 minutes
• 1/4 cup crumbled queso fresco (optional)

Instructions:

1. Prepare the Masa: In a large mixing bowl, combine the masa harina, baking powder, sugar, and salt. Gradually add the vegetable broth and softened butter, mixing until you have a smooth dough. If the dough feels too dry, add more broth, a tablespoon at a time, until it reaches a soft, pliable consistency.
2. Add Corn and Jalapeños: Gently fold in the corn kernels and chopped jalapeños into the masa dough.
3. Assemble the Tamales: Take one soaked corn husk and spread a thin layer of masa dough in the center. Leave space at the edges to fold the husk. If you like, sprinkle a little crumbled queso fresco in the center of the masa before folding the husk over to seal the tamale.
4. Steam the Tamales: Place the tamales upright in a large steamer. Cover the top with a wet cloth to keep the steam in, and steam over medium heat for about 1-1.5 hours. Check the tamales occasionally to make sure there is enough water in the steamer. The tamales are done when the masa easily separates from the husk.
5. Serve: Let the tamales rest for 10 minutes before serving. Enjoy with a side of salsa or guacamole.

These Sweet Corn and Jalapeño Tamales bring a beautiful mix of sweet and savory flavors to your Easter brunch table. The corn provides a natural sweetness, while the jalapeños add just the right amount of heat. Tamales are always a crowd-pleaser, and the addition of queso fresco offers a creamy finish that enhances the dish. Steamed to perfection, these tamales will be a memorable part of your Easter celebration, giving everyone a taste of traditional Mexican flavors with a modern twist.

Mexican Egg Casserole (Cazuela de Huevos)

This Mexican Egg Casserole, also known as Cazuela de Huevos, is a hearty, baked dish that combines eggs, chiles, tomatoes, onions, and spices into a delicious, savory brunch option. It’s perfect for feeding a crowd during Easter brunch and can be easily customized with your favorite ingredients like cheese, beans, or meats. This dish is not only flavorful but also visually stunning, with its vibrant colors and rich textures. It’s a great way to enjoy the flavors of Mexican cuisine while keeping things simple and satisfying.

Ingredients:

• 8 large eggs
• 2 medium tomatoes, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-2 fresh jalapeños, chopped (or to taste)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup sour cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup vegetable broth or chicken broth
• Optional toppings: avocado slices, salsa, extra cilantro

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add the chopped onions and garlic, sautéing until they soften, about 3-4 minutes. Add the diced tomatoes and jalapeños, cooking for another 5 minutes until the tomatoes release their juices.
3. Season: Stir in cumin, chili powder, salt, and pepper, then add the vegetable broth. Let it simmer for 2-3 minutes.
4. Prepare the Egg Mixture: In a bowl, beat the eggs and stir in chopped cilantro. Pour the egg mixture over the sautéed vegetable mix in the skillet.
5. Bake: Transfer the skillet to the oven and bake for 20-25 minutes, or until the eggs are set. Sprinkle the shredded cheese on top and return to the oven for an additional 5 minutes until the cheese melts and bubbles.
6. Serve: Remove from the oven and let it cool slightly. Serve with a dollop of sour cream, sliced avocado, and salsa if desired.

This Mexican Egg Casserole is a fantastic and easy-to-make dish for Easter brunch. The combination of eggs, tomatoes, and spices creates a bold, comforting flavor profile that is sure to please your guests. With its versatility, you can adapt it to your preferences by adding more ingredients like beans, sausage, or extra cheese. Whether you serve it with fresh salsa or avocado slices, this casserole is perfect for starting your Easter morning with a satisfying meal.

Mexican Sweet Bread Pudding (Capirotada)

Capirotada is a traditional Mexican bread pudding often served during Lent and Easter. Made with layers of sweet bread, cinnamon, raisins, nuts, and a rich syrup made from brown sugar and cloves, this dish is a true Mexican comfort food. Capirotada is perfect for Easter brunch, as it combines sweet and spiced flavors with a rich texture that everyone will enjoy. It’s a delicious way to repurpose leftover bread and create a decadent dessert or breakfast treat.

Ingredients:

• 6 slices of day-old bolillo or French bread (cut into cubes)
• 1/2 cup raisins
• 1/4 cup chopped walnuts or pecans
• 1 cinnamon stick
• 1 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 2 cups water
• 1/2 cup milk
• 4 large eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted
• 1/4 cup shredded coconut (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare Syrup: In a saucepan, combine water, brown sugar, cinnamon stick, and ground cinnamon. Bring to a boil, then reduce heat and simmer for 5-10 minutes until the syrup thickens slightly. Remove from heat and discard the cinnamon stick.
3. Prepare Bread: Layer the cubed bread slices in the greased baking dish. Sprinkle raisins and chopped nuts evenly over the bread cubes.
4. Make Custard: In a bowl, whisk together the milk, eggs, vanilla extract, and melted butter. Pour this custard mixture evenly over the bread, making sure the bread is well-soaked.
5. Bake: Pour the hot syrup evenly over the bread mixture. Sprinkle shredded coconut on top if desired. Bake for 40-45 minutes, or until the pudding is golden and set.
6. Serve: Let it cool for a few minutes before serving. You can serve it warm with a drizzle of extra syrup or a scoop of vanilla ice cream.

Mexican Sweet Bread Pudding (Capirotada) is a wonderful dessert for Easter brunch, offering rich, comforting flavors that evoke nostalgia and tradition. The combination of sweet bread, cinnamon, and nuts gives each bite a balance of textures and flavors. Perfect for a crowd, it’s a dish that can be prepared ahead of time and baked just before serving, making it ideal for busy holiday mornings. With its warm, spiced notes and hint of sweetness, Capirotada will become a cherished part of your Easter traditions.

Mexican Tostadas de Pollo (Chicken Tostadas)

Tostadas de Pollo are a vibrant and delicious Mexican dish that features crispy tortillas topped with seasoned chicken, lettuce, beans, cheese, and salsa. This dish is a fun and customizable addition to any Easter brunch, as guests can assemble their tostadas to their liking. With layers of flavor from the savory chicken, creamy beans, and zesty salsa, tostadas are sure to be a hit with family and friends. The crisp texture of the fried tortilla adds an extra layer of crunch, making each bite delightful.

Ingredients:

• 6 tostada shells (store-bought or homemade)
• 2 cups shredded cooked chicken (rotisserie chicken works well)
• 1/2 cup refried beans
• 1 cup lettuce, shredded
• 1/2 cup diced tomatoes
• 1/4 cup red onion, finely chopped
• 1/2 cup shredded lettuce
• 1/4 cup shredded cheddar cheese
• 1/4 cup sour cream
• Salsa or pico de gallo
• Fresh cilantro for garnish
• Hot sauce (optional)

Instructions:

1. Prepare the Chicken: Shred the cooked chicken and season it with a pinch of salt, pepper, and a squeeze of lime juice.
2. Assemble the Tostadas: Spread a thin layer of refried beans on each tostada shell. Top with the seasoned shredded chicken, followed by a layer of shredded lettuce, diced tomatoes, and red onion.
3. Add Cheese and Sour Cream: Sprinkle each tostada with shredded cheese, then top with a dollop of sour cream and a spoonful of salsa or pico de gallo.
4. Garnish and Serve: Garnish with fresh cilantro and a drizzle of hot sauce if desired. Serve immediately and enjoy!

Mexican Tostadas de Pollo are a versatile and satisfying dish that adds a festive touch to your Easter brunch spread. With their crispy tortillas, savory chicken, and fresh toppings, they offer a delicious combination of flavors and textures. Easy to customize, this dish is perfect for serving a crowd or for allowing guests to create their own tostadas. Whether served as a main course or as part of a larger spread, these tostadas are sure to bring vibrant colors and bold flavors to your Easter celebration.

Chilaquiles Verdes

Chilaquiles Verdes is a classic Mexican breakfast dish made with fried tortilla chips simmered in a tangy green salsa. Topped with eggs, cheese, and sour cream, this dish is a comforting, savory way to start your Easter brunch. The combination of crispy chips, spicy salsa, and creamy toppings creates an irresistible balance of flavors. Whether you’re serving it for a small gathering or a large family celebration, Chilaquiles Verdes is a dish that is sure to please everyone at your Easter table.

Ingredients:

• 4 cups tortilla chips (store-bought or homemade)
• 2 cups green salsa (salsa verde)
• 1/2 cup chicken broth
• 2 tablespoons olive oil
• 4 eggs
• 1/2 cup crumbled queso fresco
• 1/4 cup sour cream
• 1/4 cup chopped cilantro
• 1/2 onion, finely chopped
• 1 jalapeño, sliced (optional)
• Salt and pepper to taste

Instructions:

1. Prepare Salsa Verde: In a saucepan, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the green salsa and chicken broth, and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld.
2. Fry the Tortilla Chips: In a separate pan, heat olive oil and fry the tortilla chips until golden and crispy, about 5 minutes. Remove from the oil and drain on paper towels.
3. Combine Chips and Salsa: Once the salsa is ready, pour it over the fried tortilla chips. Stir gently to coat the chips in the salsa, making sure they soak up some of the sauce.
4. Cook the Eggs: In a skillet, cook the eggs to your liking (scrambled or fried). Season with salt and pepper.
5. Assemble and Serve: Transfer the chilaquiles to serving plates. Top with the cooked eggs, crumbled queso fresco, a dollop of sour cream, chopped cilantro, and sliced jalapeños if desired. Serve hot.

Chilaquiles Verdes is a vibrant and satisfying Mexican brunch dish that’s perfect for Easter. The combination of crunchy tortilla chips with the rich, tangy salsa verde makes each bite a burst of flavor. Topped with eggs and cheese, this dish is a filling and comforting choice for your holiday celebration. Whether you’re feeding a crowd or making a quick brunch for yourself, Chilaquiles Verdes is always a crowd-pleaser that brings authentic Mexican flavors to your table.

Mexican Breakfast Tacos

Mexican Breakfast Tacos are a simple, yet incredibly delicious brunch option that is easy to make and customize. Soft corn or flour tortillas are filled with scrambled eggs, savory chorizo, avocado, and fresh salsa, making them the perfect handheld meal for Easter brunch. These tacos are versatile, and you can swap the chorizo for bacon, sausage, or grilled veggies to suit your taste. With the fresh, zesty toppings, these breakfast tacos are a fun and flavorful way to celebrate Easter.

Ingredients:

• 6 small corn or flour tortillas
• 4 large eggs, scrambled
• 1/2 pound chorizo, cooked and crumbled
• 1 avocado, sliced
• 1/2 cup pico de gallo (or fresh salsa)
• 1/4 cup shredded cheddar cheese
• 1/4 cup cilantro, chopped
• Lime wedges
• Salt and pepper to taste

Instructions:

1. Prepare the Chorizo: In a skillet, cook the chorizo over medium heat until fully cooked, breaking it up with a spoon as it cooks. Once done, remove from the pan and set aside.
2. Scramble the Eggs: In the same skillet, scramble the eggs over medium heat, seasoning with salt and pepper to taste. Remove the eggs when they are just set and still soft.
3. Warm the Tortillas: Heat the tortillas on a dry skillet for 30 seconds on each side until warm and pliable.
4. Assemble the Tacos: Place a spoonful of scrambled eggs on each tortilla. Add a layer of cooked chorizo, followed by sliced avocado, pico de gallo, shredded cheese, and chopped cilantro.
5. Serve: Serve the tacos with lime wedges on the side for extra zest.

Mexican Breakfast Tacos are a flavorful and customizable brunch dish perfect for Easter. The combination of scrambled eggs and spicy chorizo wrapped in a warm tortilla is both satisfying and easy to make. With fresh, tangy toppings like avocado and pico de gallo, these tacos offer a burst of flavor in every bite. Whether you prefer them with chorizo, bacon, or vegetables, these breakfast tacos are a delightful and fun way to enjoy a festive Easter meal.

Mexican Corn Cake (Torta de Elote)

Torta de Elote, or Mexican Corn Cake, is a sweet and savory dish made from cornmeal and fresh corn. This fluffy and moist cake is a perfect side or even a standalone dish for Easter brunch. It has the sweetness of corn paired with a savory richness from cheese and butter, making it a truly unique and indulgent treat. Torta de Elote can be served warm or at room temperature, and it’s often enjoyed with a dollop of sour cream or a drizzle of honey. This dish brings the flavors of Mexico to your Easter table in a simple yet delicious way.

Ingredients:

• 2 cups fresh corn kernels (or frozen, thawed)
• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup melted butter
• 2 large eggs
• 1 cup milk
• 1/2 cup grated cotija cheese or Parmesan
• 1 teaspoon vanilla extract

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan.
2. Prepare the Corn Mixture: In a blender or food processor, blend the corn kernels until smooth. Add the cornmeal, flour, baking powder, salt, sugar, melted butter, eggs, milk, cheese, and vanilla extract. Blend until everything is well combined.
3. Bake the Cake: Pour the corn mixture into the prepared baking pan. Smooth the top and bake for 45-50 minutes, or until the cake is set and golden on top.
4. Serve: Let the corn cake cool for a few minutes before cutting into squares. Serve with a dollop of sour cream or a drizzle of honey if desired.

Torta de Elote is a delightful Mexican treat that combines the sweetness of corn with the richness of cheese and butter. Its light, fluffy texture makes it an ideal side dish or dessert for Easter brunch. Whether enjoyed alongside other savory dishes or on its own, this corn cake adds a unique and flavorful touch to your Easter celebration. With its simple ingredients and easy preparation, Torta de Elote is sure to become a favorite in your brunch rotation.

Mexican Shrimp and Avocado Salad (Ensalada de Camarones y Aguacate)

This Mexican Shrimp and Avocado Salad is a refreshing and light option for Easter brunch. Featuring succulent shrimp, creamy avocado, and a tangy citrus dressing, this salad is perfect for a spring celebration. The combination of flavors—from the sweetness of the shrimp to the richness of the avocado—creates a satisfying and flavorful dish. The addition of fresh cilantro and lime adds an extra layer of brightness, making this salad not only a great starter but also a delicious accompaniment to any Mexican-inspired Easter meal.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1/2 red onion, thinly sliced
• 1 cucumber, diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 jalapeño, finely chopped (optional)
• 1 tomato, diced

Instructions:

1. Cook the Shrimp: In a pot of boiling salted water, cook the shrimp for about 3-4 minutes until they turn pink and opaque. Drain and set aside to cool.
2. Prepare the Salad: In a large bowl, combine the diced avocado, red onion, cucumber, cilantro, and tomato. If using jalapeño, add it to the mixture for some heat.
3. Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
4. Assemble the Salad: Add the cooked shrimp to the salad and toss everything together. Drizzle with the lime dressing and gently toss again.
5. Serve: Serve the salad chilled with extra lime wedges on the side.

This Mexican Shrimp and Avocado Salad is the perfect balance of fresh, creamy, and tangy flavors, making it a great addition to your Easter brunch. The shrimp adds a touch of elegance, while the avocado and cilantro offer a creamy, refreshing contrast. Light yet satisfying, this salad can be enjoyed on its own or as a side to other hearty Mexican dishes, bringing a bright and festive touch to your holiday table.

Mexican Egg Casserole (Cazuela de Huevo Mexicana)

Mexican Egg Casserole is a hearty and savory dish perfect for Easter brunch. It’s made with scrambled eggs, chiles, cheese, and tomatoes, all baked together to create a rich, flavorful casserole. This dish can be prepped ahead of time and baked just before serving, making it a convenient choice for busy mornings. The warm and spicy flavors of the chiles, combined with the creamy eggs and melted cheese, make this casserole a comforting and satisfying meal that will be a hit at your Easter gathering.

Ingredients:

• 8 large eggs
• 1 cup shredded cheese (cheddar, mozzarella, or a Mexican blend)
• 1/2 cup sour cream
• 1/2 cup milk
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 2 tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 2-3 serrano or jalapeño peppers, chopped (adjust to taste)
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Prepare the Veggies: In a skillet, heat olive oil over medium heat. Add the onions, bell peppers, and peppers. Cook for 5-7 minutes, or until softened. Add the diced tomatoes and cook for an additional 2-3 minutes.
3. Mix the Casserole: In a bowl, whisk together the eggs, sour cream, milk, cumin, salt, and pepper. Stir in the cooked vegetables and chopped cilantro. Pour the mixture into the prepared baking dish.
4. Add Cheese: Top the casserole with shredded cheese and bake for 25-30 minutes, or until the eggs are fully set and the cheese is melted and golden.
5. Serve: Let the casserole cool for a few minutes before slicing. Serve with extra cilantro or salsa if desired.

Mexican Egg Casserole is a flavorful and easy-to-make dish that will satisfy everyone at your Easter brunch. The creamy, cheesy filling combined with the smoky heat from the chiles makes each bite rich and satisfying. This casserole can be made ahead of time, making it an excellent choice for a stress-free Easter meal. Whether served as the main dish or alongside other brunch staples, this hearty casserole will quickly become a favorite in your Easter brunch lineup.

Mexican Sweet Corn Tamales (Tamales de Elote)

Tamales de Elote, or Mexican Sweet Corn Tamales, are a traditional treat that’s perfect for an Easter brunch. These tamales are made with a combination of corn masa and sweet corn kernels, creating a soft, moist, and slightly sweet dough. Steamed to perfection and served with a drizzle of honey or a sprinkle of cinnamon, they’re the ultimate comfort food. These tamales are a great alternative to savory tamales, offering a unique and festive dish for your Easter celebration.

Ingredients:

• 2 cups masa harina (corn flour)
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup fresh corn kernels (or canned)
• 1/2 cup milk
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 20-25 dried corn husks, soaked in warm water for 30 minutes

Instructions:

1. Prepare the Masa: In a large mixing bowl, combine the masa harina, sugar, baking powder, and salt. Add the softened butter and mix until crumbly. Stir in the milk, sour cream, corn kernels, and vanilla extract, mixing until the masa is soft and slightly sticky.
2. Assemble the Tamales: Take a soaked corn husk and spread about 2 tablespoons of masa onto the center of the husk. Fold the sides of the husk over the masa, then fold the bottom up to enclose the filling.
3. Steam the Tamales: Arrange the tamales upright in a steamer, making sure the open ends are facing up. Cover the tamales with a damp cloth and steam for 1-1.5 hours, checking occasionally to ensure they don’t dry out.
4. Serve: Once cooked, remove the tamales from the steamer and let them cool slightly before serving. Serve with a drizzle of honey or a sprinkle of cinnamon sugar for extra sweetness.

Tamales de Elote are a festive and sweet addition to your Easter brunch. The combination of tender corn masa and sweet corn kernels creates a comforting dish that’s perfect for celebrating with family and friends. These tamales are simple yet delicious, and their sweet flavor pairs perfectly with a variety of Mexican sides and beverages. Serve them warm for a delightful and memorable Easter brunch treat that everyone will enjoy.

Chilaquiles Verdes

Chilaquiles Verdes is a classic Mexican dish that can be served as a hearty brunch, perfect for Easter. It consists of crispy fried tortilla chips smothered in a tangy green salsa, then topped with cheese, sour cream, and other delicious toppings. You can customize the dish by adding chicken or eggs, making it a versatile meal to suit everyone’s preferences. This dish is bursting with flavor and is a comforting way to kick off the Easter festivities. Whether enjoyed as a main dish or served as a side, chilaquiles are sure to be a crowd-pleaser.

Ingredients:

• 10-12 corn tortillas, cut into triangles
• 1 tablespoon vegetable oil
• 2 cups salsa verde (green salsa)
• 1/2 cup chicken broth
• 1/2 cup shredded chicken (optional)
• 1/2 cup sour cream
• 1/2 cup crumbled queso fresco or shredded cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 eggs, fried (optional)
• Salt to taste

Instructions:

1. Fry the Tortilla Chips: Heat the vegetable oil in a large skillet over medium heat. Fry the tortilla triangles in batches until golden and crispy. Remove and drain on paper towels.
2. Prepare the Salsa Verde: In a separate pan, heat the salsa verde and chicken broth over medium heat, stirring occasionally. Bring to a simmer and cook for 5-7 minutes to allow the flavors to meld. If using, add the shredded chicken to the salsa verde.
3. Combine the Chips and Salsa: Add the fried tortilla chips to the pan with the salsa verde. Toss to coat the chips in the sauce. Let them cook for 2-3 minutes until the chips begin to soften slightly.
4. Serve: Transfer the chilaquiles to a serving dish. Top with fried eggs, crumbled queso fresco, sour cream, red onion, and cilantro. Season with salt to taste.
5. Garnish and Enjoy: Serve immediately, with additional salsa on the side if desired.

Chilaquiles Verdes is a flavorful, satisfying dish that’s perfect for a festive Easter brunch. The tangy green salsa, combined with the crunchy tortillas and creamy toppings, creates a delicious harmony of flavors and textures. This dish can be easily customized with different proteins or toppings, making it a versatile option for any brunch table. Whether served with eggs or on its own, chilaquiles bring a taste of Mexico that will leave everyone wanting more.

Mexican Breakfast Tacos

Mexican Breakfast Tacos are a delicious and customizable way to enjoy Easter brunch. These tacos are typically filled with scrambled eggs, savory chorizo, and fresh toppings like avocado and salsa. They are perfect for serving a crowd, as everyone can build their own taco with their favorite ingredients. The soft tortillas and savory fillings are both satisfying and flavorful, making this a go-to dish for brunch. Whether you prefer classic chorizo or something lighter, these breakfast tacos are guaranteed to please.

Ingredients:

• 8 small corn or flour tortillas
• 4 large eggs, scrambled
• 1/2 pound chorizo, cooked and crumbled
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup onion, diced
• 1/2 cup salsa or pico de gallo
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Prepare the Chorizo: In a skillet over medium heat, cook the chorizo until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.
2. Scramble the Eggs: In a separate pan, scramble the eggs over low heat, stirring constantly until fully cooked. Season with salt and pepper to taste.
3. Warm the Tortillas: Heat the tortillas in a dry skillet for 30 seconds on each side, until warm and pliable.
4. Assemble the Tacos: To assemble the tacos, place a few spoonfuls of scrambled eggs and chorizo on each tortilla. Top with slices of avocado, diced onion, fresh cilantro, and a spoonful of salsa or pico de gallo.
5. Serve: Serve the tacos with lime wedges on the side for extra flavor.

Mexican Breakfast Tacos are a delicious and customizable option for Easter brunch. The combination of scrambled eggs, savory chorizo, and fresh toppings creates a balanced, flavorful bite in every taco. The tacos are easy to assemble and can be tailored to suit individual preferences, making them an ideal dish for serving a crowd. Whether you prefer traditional chorizo or want to make a vegetarian version with beans, these tacos are sure to be a hit at your Easter celebration.

Tres Leches French Toast

Tres Leches French Toast is a decadent twist on the classic French toast, inspired by the beloved Mexican dessert, Tres Leches Cake. In this dish, thick slices of bread are soaked in a rich mixture of three types of milk—evaporated milk, condensed milk, and whole milk—before being cooked to golden perfection. The result is a sweet and custardy French toast that is indulgent yet light, perfect for a special Easter brunch. Topped with whipped cream, fresh fruit, and a sprinkle of cinnamon, this dish is sure to impress your guests and satisfy your sweet tooth.

Ingredients:

• 6 slices thick bread (brioche or challah work best)
• 1/2 cup evaporated milk
• 1/2 cup sweetened condensed milk
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 tablespoon butter, for cooking
• 1/2 cup whipped cream
• Fresh berries (strawberries, blueberries, raspberries) for topping
• Powdered sugar for garnish

Instructions:

1. Prepare the Milk Mixture: In a large bowl, whisk together the evaporated milk, condensed milk, whole milk, eggs, vanilla extract, and cinnamon until fully combined.
2. Soak the Bread: Dip each slice of bread into the milk mixture, making sure both sides are soaked, but not too soggy. Let the bread sit in the mixture for about 1 minute on each side.
3. Cook the French Toast: Heat a skillet or griddle over medium heat and melt the butter. Cook the soaked bread for 3-4 minutes per side, or until golden brown and slightly crispy.
4. Serve: Serve the French toast topped with a dollop of whipped cream, fresh berries, and a dusting of powdered sugar.

Tres Leches French Toast is a rich and indulgent twist on a brunch favorite, combining the creamy sweetness of Tres Leches Cake with the comfort of French toast. The milk mixture infuses the bread with a custardy texture that is both decadent and satisfying. Topped with whipped cream and fresh fruit, this dish is the perfect way to start your Easter morning with a touch of sweetness. It’s a delightful, unforgettable treat that will become a family favorite for years to come.

Note: More recipes are coming soon!