50+ Delicious Easter Traditional Brunch Recipes for a Memorable Day

Easter is a time for family gatherings, celebration, and of course, food.

When it comes to Easter brunch, it’s all about combining classic traditions with seasonal flavors, creating a spread that feels both indulgent and comforting.

Whether you’re hosting a large family brunch or enjoying a more intimate meal, having a variety of dishes ensures there’s something for everyone.

From savory options like quiches, casseroles, and roasted meats to sweet treats like fruit-filled pastries, decadent cakes, and fluffy pancakes, Easter brunch is the perfect occasion to bring together the best of both worlds.

In this article, we’ve curated over 50 traditional Easter brunch recipes that reflect the flavors of the season and the spirit of the holiday.

These recipes are designed to help you craft a memorable and delicious spread, with options ranging from timeless favorites to creative twists on the classics.

Whether you’re in the mood for a savory dish, a sweet bite, or a refreshing salad, you’ll find everything you need to make this Easter brunch one to remember.

50+ Delicious Easter Traditional Brunch Recipes for a Memorable Day

An Easter brunch is a perfect opportunity to indulge in traditional recipes while experimenting with new ones.

Whether you’re preparing dishes from scratch or adding a modern twist to old favorites, the key is to create a warm, welcoming atmosphere and a spread that showcases the abundance of seasonal ingredients.

From classic hot cross buns to savory egg dishes and refreshing fruit salads, the options are endless.

With over 50 recipes to choose from, you’ll have no shortage of inspiration for a delicious, festive brunch.

So gather your loved ones, enjoy the delicious food, and make this Easter brunch a day to remember with these traditional and modern recipes that will delight all ages.

Classic Deviled Eggs

Deviled eggs are a quintessential Easter brunch dish, offering a creamy, tangy filling with a smooth egg base. This dish is both easy to prepare and always a crowd-pleaser, making it an ideal addition to your Easter spread. The combination of mayo, mustard, and a hint of paprika provides a comforting and familiar taste that balances perfectly with the delicate texture of the eggs.

Ingredients:

• 12 large eggs
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (for garnish)
• Fresh chives (optional, for garnish)

Instructions:

1. Start by boiling the eggs. Place them in a saucepan, cover with water, and bring to a boil over medium-high heat. Once boiling, reduce the heat and let them simmer for 10-12 minutes. Remove from heat, transfer to an ice bath, and cool for 5 minutes.
2. Peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium-sized bowl.
3. Mash the yolks with a fork and mix in the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth and creamy.
4. Spoon the yolk mixture back into the egg whites or use a piping bag for a more decorative finish.
5. Sprinkle with smoked paprika and garnish with fresh chives for an extra touch.

Deviled eggs are the perfect make-ahead dish, and their flavors only deepen as they sit. They’re an excellent way to add a touch of elegance to your Easter brunch without requiring much effort. The smooth, tangy filling contrasts beautifully with the firm whites, creating a bite-sized appetizer that is both satisfying and light.

Hot Cross Buns

Hot cross buns are a traditional Easter favorite, known for their sweet, spiced dough and iconic cross on top. These soft, pillowy buns are flavored with cinnamon, nutmeg, and currants, making them the perfect sweet treat for brunch. Whether served with butter or enjoyed on their own, hot cross buns are sure to bring comfort and warmth to your Easter gathering.

Ingredients:

• 3/4 cup warm milk
• 1/4 cup sugar
• 2 teaspoons active dry yeast
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup currants or raisins
• 1/4 cup butter, softened
• 2 large eggs
• 1/4 cup water
• 1 egg, beaten (for brushing)
• Icing (1/2 cup powdered sugar and 1-2 teaspoons milk for drizzle)

Instructions:

1. In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes, until it becomes frothy.
2. In a large bowl, mix the flour, salt, cinnamon, and nutmeg. Add the yeast mixture, butter, eggs, and water. Stir to form a dough.
3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Add the currants or raisins during the last few minutes of kneading.
4. Place the dough in an oiled bowl, cover, and let it rise for about 1-2 hours, or until doubled in size.
5. Preheat the oven to 375°F (190°C). Punch the dough down and divide it into 12 equal portions. Shape into buns and place them on a baking sheet.
6. Brush the tops with the beaten egg and bake for 15-20 minutes, or until golden brown.
7. Once cooled, drizzle the icing across the top in the form of a cross.

Hot cross buns are the ultimate sweet and spicy Easter treat. Their soft texture and rich flavor make them a wonderful accompaniment to your Easter brunch spread. The icing cross on top is not just decorative, but a symbolic part of Easter, representing the crucifixion of Christ. Their irresistible scent as they bake will fill your kitchen with the essence of Easter.

Easter Ham and Cheese Quiche

A hearty and savory quiche is a wonderful addition to your Easter brunch, and this ham and cheese version is the perfect balance of rich, satisfying flavors. The buttery crust, combined with the creamy filling of eggs, cheese, and smoky ham, creates a dish that is both comforting and elegant. This quiche can be served warm or at room temperature, making it versatile and ideal for entertaining.

Ingredients:

• 1 pre-baked pie crust (or homemade)
• 1 cup cooked ham, diced
• 1 cup shredded Swiss cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 4 large eggs
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground mustard
• 1/4 teaspoon paprika (for garnish)
• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and ground mustard until fully combined.
3. Layer the ham and shredded cheeses evenly in the pie crust.
4. Pour the egg mixture over the ham and cheese, ensuring it is evenly distributed.
5. Bake for 30-35 minutes, or until the center is set and the top is golden brown.
6. Let the quiche rest for a few minutes before slicing. Garnish with paprika and fresh parsley if desired.

This ham and cheese quiche is a hearty, flavorful dish that combines the richness of eggs with the savory depth of ham and cheese. The balance of creamy and salty flavors, along with the light, flaky crust, makes it a satisfying dish that will easily become a staple at your Easter brunch. Plus, it’s incredibly versatile—add your favorite vegetables or herbs to customize the flavor profile to suit your guests’ tastes.

Asparagus and Goat Cheese Frittata

A frittata is a perfect addition to any Easter brunch, and this version with asparagus and goat cheese brings fresh spring flavors to the table. The tender asparagus pairs wonderfully with the creamy tang of goat cheese, while the eggs provide a rich, custardy base. This dish is not only visually appealing but also incredibly satisfying and light, making it ideal for the season.

Ingredients:

• 6 large eggs
• 1/2 cup whole milk
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup crumbled goat cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/4 teaspoon garlic powder
• Fresh herbs (parsley or basil), for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Add the asparagus pieces and sauté for 4-5 minutes until tender and lightly browned.
4. Pour the egg mixture over the asparagus in the skillet. Stir to evenly distribute the asparagus.
5. Sprinkle the crumbled goat cheese and grated Parmesan evenly over the top.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and lightly golden on top.
7. Remove from the oven and garnish with fresh herbs before serving.

This asparagus and goat cheese frittata offers a beautiful and savory addition to your Easter brunch. It’s rich in flavor while still feeling light, making it a great option to balance out the sweeter dishes. The combination of creamy cheese with the fresh, crisp asparagus provides a taste of spring, and the frittata’s fluffy texture is sure to delight your guests.

Strawberry Shortcake Biscuits

For a sweet Easter brunch treat, strawberry shortcake biscuits are a showstopper. These tender, buttery biscuits are paired with fresh, juicy strawberries and topped with lightly sweetened whipped cream. It’s a simple yet indulgent dessert that highlights the vibrant flavors of spring, perfect for an Easter celebration.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup heavy cream, plus extra for brushing
• 2 cups fresh strawberries, sliced
• 1 tablespoon sugar (for macerating strawberries)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, mix 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. Add the heavy cream and stir until the dough just comes together. Do not overmix.
4. Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut out biscuits using a round cutter or a glass.
5. Place the biscuits on a baking sheet and brush the tops with a little heavy cream. Bake for 12-15 minutes, or until golden brown.
6. While the biscuits bake, macerate the strawberries by mixing them with 1 tablespoon of sugar and letting them sit for 10-15 minutes.
7. Whip the cream with powdered sugar and vanilla extract until soft peaks form.
8. Once the biscuits are done, let them cool slightly, then slice in half. Spoon the macerated strawberries onto the biscuits and top with whipped cream.

These strawberry shortcake biscuits are a delightful spring dessert, perfect for Easter brunch. The tender, flaky biscuits contrast beautifully with the sweet, juicy strawberries and the rich whipped cream. This dish captures the essence of Easter with its light, refreshing flavors and will certainly add a festive touch to your table.

Baked French Toast Casserole

Baked French toast casserole is an easy and comforting dish that can be prepared ahead of time, making it perfect for a busy Easter brunch. The custardy texture and cinnamon-spiced flavor, combined with a sweet maple syrup drizzle, create a mouthwatering breakfast that will please guests of all ages. This casserole is an indulgent treat that’s perfect for sharing with loved ones.

Ingredients:

• 1 loaf challah or brioche bread, cubed
• 6 large eggs
• 2 cups whole milk
• 1/4 cup heavy cream
• 1/4 cup maple syrup
• 1 tablespoon cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped pecans (optional)
• 1/4 cup powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, milk, heavy cream, maple syrup, cinnamon, vanilla, and salt until fully combined.
3. Grease a 9×13-inch baking dish and place the cubed bread into the dish. Pour the egg mixture over the bread, pressing down gently to ensure all the bread is soaked. Cover and refrigerate for at least 1 hour, or overnight for best results.
4. Preheat the oven and bake the casserole for 40-45 minutes, or until golden brown and set in the center.
5. If desired, sprinkle the chopped pecans over the casserole during the last 10 minutes of baking.
6. Once baked, dust with powdered sugar and serve with additional maple syrup.

Baked French toast casserole is the ideal dish for a lazy Easter brunch with family and friends. The soft, custardy center, combined with a golden, crisp topping, makes each bite indulgent yet comforting. It’s a dish that pairs perfectly with a cup of coffee or freshly squeezed orange juice, and can be easily made ahead to ensure you have more time to enjoy the holiday. The sweetness of maple syrup enhances the flavors, making it a memorable addition to your Easter table.

Lemon Ricotta Pancakes

Lemon ricotta pancakes are a light, fluffy, and refreshing twist on the classic pancake. The ricotta cheese adds a rich creaminess to the batter, while the zest of lemon brings a burst of citrus flavor, making these pancakes a perfect match for Easter brunch. These pancakes are delicate yet satisfying, with the fresh lemony taste adding an extra layer of brightness to your holiday meal.

Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• Butter (for cooking)
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together the ricotta, eggs, milk, lemon juice, lemon zest, and vanilla extract until smooth and combined.
2. In a separate bowl, mix the flour, sugar, baking powder, and salt.
3. Add the dry ingredients to the ricotta mixture, stirring gently until just combined. The batter should be thick.
4. Heat a skillet or griddle over medium heat and lightly grease with butter.
5. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
6. Serve the pancakes warm with a drizzle of maple syrup.

Lemon ricotta pancakes are the perfect balance of fluffy and flavorful. The ricotta adds a subtle creaminess, while the lemon zest infuses a refreshing citrus note. These pancakes are an elegant choice for Easter brunch, offering a rich flavor that feels indulgent but not overwhelming. Served with a little maple syrup, they make for a delightful and light start to the holiday.

Easter Bunny Fruit Salad

For a fun and festive Easter brunch option, try an Easter Bunny fruit salad. This playful dish combines a variety of fresh fruits, arranged in the shape of a bunny, making it both visually appealing and delicious. The sweetness of the fruits, along with a light honey-lime dressing, offers a refreshing and healthy complement to the richer dishes typically served at Easter.

Ingredients:

• 2 cups strawberries, sliced
• 2 cups grapes (green or red), halved
• 1 cup pineapple, cut into small cubes
• 1 banana, sliced
• 1/2 cup blueberries
• 1 kiwi, peeled and sliced
• 1/4 cup honey
• 1 tablespoon fresh lime juice
• Mint leaves (for garnish)

Instructions:

1. Arrange the fruit on a large serving platter to form the shape of a bunny. Start with a large oval shape for the body, then place slices of bananas or kiwi to create the ears. Use the blueberries for the eyes and a slice of strawberry for the nose. You can also add mint leaves to form the whiskers.
2. In a small bowl, whisk together the honey and lime juice to make the dressing.
3. Drizzle the dressing over the fruit and toss gently to combine.
4. Garnish with mint leaves or additional fruit as desired.

This Easter Bunny fruit salad is a delightful and healthy addition to your brunch table. Not only is it visually fun, but the combination of fresh, juicy fruits and the sweet honey-lime dressing makes it irresistibly tasty. It’s a great way to introduce more fruit into the meal while keeping the festive mood lighthearted. The sweet and tangy dressing elevates the natural flavors of the fruits, making it a refreshing choice alongside heavier dishes.

Carrot Cake Muffins

Carrot cake muffins are a perfect way to celebrate Easter with a delicious treat that carries the flavors of the classic carrot cake in a portable, bite-sized form. These moist, spiced muffins are loaded with carrots, walnuts, and raisins, and are topped with a cream cheese glaze that adds a rich, tangy sweetness to each bite. They are the ideal addition to your brunch spread, blending festive flavors with a comforting texture.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated carrots (about 3 medium carrots)
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the eggs and sugar together until light and fluffy. Add the oil and vanilla extract, and mix until combined.
4. Stir in the grated carrots, walnuts, and raisins.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
9. Once the muffins have cooled slightly, spread the cream cheese glaze on top.

Carrot cake muffins are the perfect combination of spice, sweetness, and texture. The moist muffins, paired with the tangy cream cheese glaze, offer a comforting yet festive treat for your Easter brunch. These muffins are easy to make ahead and are sure to impress your guests with their rich, indulgent flavor and charming presentation. They’re a wonderful way to embrace the spirit of Easter in a fun, bite-sized form.

Spinach and Artichoke Dip Croissant Bites

Spinach and artichoke dip is a beloved appetizer, and turning it into bite-sized croissant servings elevates it to a perfect Easter brunch offering. The flaky, buttery croissant dough contrasts beautifully with the creamy, cheesy filling, creating a rich and savory snack. These croissant bites are easy to make and will surely impress guests with their combination of textures and flavors.

Ingredients:

• 1 can (8 oz) crescent roll dough
• 1 cup cooked spinach, drained and chopped
• 1/2 cup canned artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/4 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon olive oil (for brushing)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate into triangles. Cut each triangle into two smaller triangles.
3. In a bowl, mix together the spinach, artichokes, cream cheese, mayonnaise, Parmesan, mozzarella, garlic powder, salt, and pepper until smooth.
4. Place a spoonful of the spinach and artichoke mixture onto the wide end of each dough triangle.
5. Roll up the dough around the filling to form small croissant bites.
6. Place the croissant bites on the prepared baking sheet and brush the tops with olive oil.
7. Bake for 12-15 minutes, or until golden brown and crispy on top.
8. Serve warm, and enjoy!

These spinach and artichoke dip croissant bites are a fun and flavorful appetizer for Easter brunch. The creamy dip filling paired with the buttery croissant dough creates a savory bite that’s both comforting and indulgent. Easy to make and great for sharing, these croissant bites will add a savory option to balance out your sweet brunch dishes.

Poppy Seed Chicken Salad Croissants

Chicken salad served in buttery croissants is a perfect dish for Easter brunch, combining a creamy, flavorful filling with a tender, flaky roll. The addition of poppy seeds provides a subtle crunch and unique flavor, making this recipe both satisfying and elegant. These mini croissants filled with poppy seed chicken salad are perfect for guests to enjoy as finger food.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon poppy seeds
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup chopped celery
• 1/4 cup chopped red grapes
• 12 mini croissants, sliced

Instructions:

1. In a large bowl, combine the shredded chicken, mayonnaise, sour cream, Dijon mustard, poppy seeds, lemon juice, garlic powder, salt, and pepper. Stir until all ingredients are evenly combined.
2. Gently fold in the chopped celery and grapes for added crunch and sweetness.
3. Slice the mini croissants in half and fill them generously with the chicken salad mixture.
4. Serve immediately or refrigerate for up to 2 hours before serving.

Poppy seed chicken salad croissants are a light yet flavorful addition to your Easter brunch. The creamy chicken salad, with its slight sweetness from the grapes and crunch from the celery, pairs beautifully with the soft, flaky croissant. These bites are easy to make ahead and serve, and they offer a savory and refreshing option amidst other brunch dishes.

Rosemary Focaccia Bread

Focaccia is a type of Italian flatbread that is both aromatic and versatile, making it a great addition to your Easter brunch. The rosemary and sea salt on top of the golden-brown, pillowy bread bring out deep, savory flavors, making it perfect for dipping in olive oil or pairing with cheeses and meats. It’s a simple yet elegant bread that can elevate any meal.

Ingredients:

• 2 cups warm water
• 2 teaspoons sugar
• 2 1/4 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt, plus extra for sprinkling
• 1/4 cup olive oil, plus extra for drizzling
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon sea salt

Instructions:

1. In a small bowl, dissolve the sugar in warm water and sprinkle the yeast over the top. Let it sit for 5-10 minutes until foamy.
2. In a large bowl, combine the flour and 1 teaspoon salt. Add the yeast mixture and olive oil, stirring until the dough comes together.
3. Turn the dough onto a floured surface and knead for 5-7 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise for 1 hour or until doubled in size.
5. Preheat your oven to 400°F (200°C). Punch down the dough and transfer it to a greased 9×13-inch baking pan.
6. Press the dough out to fit the pan, then use your fingers to create dimples across the surface of the dough.
7. Drizzle with olive oil, sprinkle with chopped rosemary, and top with sea salt.
8. Bake for 20-25 minutes, or until golden brown and crisp on the edges.
9. Let cool slightly before slicing and serving.

Rosemary focaccia bread is an aromatic and flavorful addition to any Easter brunch. The combination of fresh rosemary and sea salt creates a savory topping that’s both comforting and fragrant. This bread is perfect for dipping in olive oil or pairing with cheese and cured meats. Its simple yet elegant appearance and soft, fluffy texture make it a beautiful addition to your festive spread.

Baked Ham and Cheese Sliders

Baked ham and cheese sliders are an irresistible, savory treat perfect for Easter brunch. These sliders are made with soft, buttery rolls, layers of thinly sliced ham, and melted cheese, all baked to perfection with a sweet and savory glaze on top. They’re easy to assemble and are sure to be a hit with guests, offering a warm and satisfying option alongside other brunch favorites.

Ingredients:

• 12 slider rolls (Hawaiian or soft dinner rolls)
• 12 slices deli ham
• 12 slices Swiss cheese (or cheese of choice)
• 1/4 cup unsalted butter, melted
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Slice the rolls in half and place the bottom halves into the prepared dish. Layer the ham and cheese evenly on the rolls.
3. Place the top halves of the rolls on top of the cheese.
4. In a small bowl, whisk together the melted butter, Dijon mustard, brown sugar, Worcestershire sauce, garlic powder, and onion powder.
5. Pour the butter mixture evenly over the top of the sliders, making sure the rolls are fully coated.
6. Cover the dish with foil and bake for 15-20 minutes, or until the cheese is melted and the sliders are heated through.
7. Remove the foil and bake for an additional 5-10 minutes to allow the tops to become golden and crispy.
8. Garnish with fresh parsley before serving.

Baked ham and cheese sliders are the perfect balance of savory and sweet, with the buttery glaze adding a rich depth of flavor. These sliders are ideal for Easter brunch, providing a crowd-pleasing, comforting option that’s easy to eat with your hands. They pair wonderfully with salads or other light brunch dishes and are sure to satisfy guests of all ages.

Baked Apple Cinnamon French Toast Casserole

This baked apple cinnamon French toast casserole is an indulgent breakfast dish that combines the warmth of cinnamon-spiced apples with the rich, eggy goodness of French toast. The dish is easy to prepare the night before and can be baked in the morning, making it a perfect choice for a relaxed Easter brunch. The combination of sweet, tender apples and soft, custardy bread is a comforting way to start the day.

Ingredients:

• 1 loaf day-old French bread, cut into 1-inch cubes
• 2 cups milk
• 1 cup heavy cream
• 6 large eggs
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 apples, peeled and diced
• 2 tablespoons unsalted butter, cubed
• Powdered sugar (for dusting)
• Maple syrup (for serving)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Place the bread cubes in the prepared dish, spreading them evenly.
3. In a large bowl, whisk together the milk, heavy cream, eggs, brown sugar, cinnamon, vanilla, and salt until fully combined.
4. Pour the egg mixture evenly over the bread cubes, pressing the bread down gently to ensure it’s soaked.
5. Scatter the diced apples over the top of the bread, and dot with cubes of butter.
6. Cover the casserole with foil and refrigerate overnight, allowing the bread to soak up the custard mixture.
7. In the morning, preheat the oven and bake the casserole, covered, for 40 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy.
8. Dust with powdered sugar before serving and drizzle with maple syrup.

This baked apple cinnamon French toast casserole combines the cozy flavors of cinnamon and apples with the richness of French toast, creating a delightful dish perfect for Easter brunch. The easy preparation and the option to make it ahead of time make it both convenient and delicious. The warm, spiced apples and buttery, crisp top make this casserole a comforting treat your guests will love.

Zucchini and Feta Quiche

A zucchini and feta quiche is a light, flavorful dish that can be enjoyed warm or at room temperature. This quiche combines the mild taste of zucchini with the tangy creaminess of feta cheese, all nestled in a buttery, flaky crust. It’s a wonderful way to incorporate fresh, seasonal vegetables into your Easter brunch spread, providing a savory option that pairs well with other dishes.

Ingredients:

• 1 pie crust, chilled (store-bought or homemade)
• 2 medium zucchinis, grated and excess moisture squeezed out
• 1/2 cup crumbled feta cheese
• 1/2 cup shredded mozzarella cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh herbs (parsley or thyme), for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Add the grated zucchini to the skillet and cook for another 3-4 minutes until the zucchini softens. Remove from heat and let it cool slightly.
4. In a large bowl, whisk together the eggs, heavy cream, milk, garlic powder, salt, and pepper.
5. Stir in the zucchini mixture, feta, and mozzarella cheese until fully combined.
6. Pour the filling into the prepared pie crust, spreading it evenly.
7. Bake the quiche for 35-40 minutes, or until the filling is set and the top is lightly golden brown.
8. Let the quiche cool for 5-10 minutes before slicing. Garnish with fresh herbs before serving.

This zucchini and feta quiche is a savory, light, and delicious choice for Easter brunch. The zucchini adds a fresh, vegetal note that pairs beautifully with the creamy feta, and the flaky crust offers a satisfying crunch. It’s a perfect dish to enjoy alongside other Easter favorites, and its versatility means it can be served at any temperature, making it ideal for a laid-back brunch gathering.

Note: More recipes​ are coming soon!