10 Easter brunch recipes that make planning a breeze

Creating a Delightful Easter Brunch: A Spread of Favorites

Easter Sunday is an exciting day filled with family gatherings, joyful traditions, and delicious meals. While we eagerly anticipate the festive dinner that awaits later in the day, the mid-morning egg hunt and brunch are equally cherished moments. From fluffy frittatas and savory pastries to muffins and bread swirled with chocolate, brunch offers a tempting array of delectable options. With these recipes, you can create your own spread of favorites.

Bunny Butt Carrot Cake Pancakes: A Playful Start to Your Day

These pancakes combine the classic flavors of carrot cake, including cream cheese frosting, into one delightful breakfast creation. You can serve them with honey or maple syrup for an enjoyable start to your day.

Ingredients:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 2 cups buttermilk
• 1 cup grated carrots
• 1/4 cup vegetable oil
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup finely chopped walnuts

Instructions:

1. In a large bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, and salt.
2. In another large bowl, whisk eggs, buttermilk, oil, brown sugar, carrots, and vanilla extract until combined.
3. Gradually stir the dry ingredients into the wet mixture until just combined.
4. Fold in walnuts and set batter aside.
5. Heat a lightly greased griddle or frying pan over medium heat.
6. For each pancake, drop about 1/4 cup batter onto the griddle.
7. Cook until bubbles form on the surface and edges start to dry, then flip and cook until golden brown. Repeat with remaining batter.

Easy Ham and Cheese Frittata: A Versatile Centerpiece

This frittata is an excellent addition to your Easter brunch spread. Not only does it work well as a centerpiece, but you can also enjoy leftovers for lunch or dinner.

Ingredients:

• 8 eggs
• 1/2 cup milk
• 1 cup ham, diced
• 1/2 cup shredded cheese
• 1 cup broccoli florets, cooked and drained
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat a 10-inch oven-safe skillet over medium heat.
2. Add olive oil and heat.
3. In a large bowl, whisk together eggs, milk, salt, and pepper.
4. Pour the egg mixture into the hot skillet and let it cook for a few minutes until the edges start to set.
5. Sprinkle ham, cooked broccoli, and shredded cheese over the uncooked surface of the eggs.
6. Cook until edges start to set again and then transfer skillet to a preheated oven at 375°F.
7. Bake for about 10 minutes or until the frittata is set in the center.

12-Layer Ligurian Easter Pie: A Savory Tradition

This scaled-down version of the traditional Italian Easter pie features a more manageable 12 layers, but still retains all the delicious flavors. The filling is made with Swiss chard and baby spinach, while the crust is easy to make and forgiving.

Ingredients:

• For the crust:
• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 cup olive oil
• For the filling:
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 cups Swiss chard, stems removed and chopped
• 2 cups baby spinach
• 1 cup ricotta cheese
• 1 egg
• 2 cups mozzarella, shredded
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• For the glaze:
• 1 cup sugar
• 1/4 cup water

Instructions:

1. Make the crust: In a large bowl, whisk together flour and salt.
2. Gradually add olive oil, mixing with your fingers until the dough comes together.
3. Divide the dough into twelve equal portions and roll each portion out to form a circle.
4. Layer the circles in a greased 12-inch round cake pan, brushing each layer with olive oil before adding the next.

Make the filling:

2. Heat olive oil in a large skillet over medium heat.
3. Add onion and cook until softened, about 5 minutes. Add Swiss chard and spinach and cook until wilted.
4. Transfer the cooked greens to a large bowl and let them cool.

Assemble the pie:

4. Preheat oven to 400°F.
5. In a large bowl, combine cooled greens, ricotta cheese, egg, mozzarella, salt, and pepper.
6. Spoon the filling over the rolled-out dough in your cake pan.

Bake the pie:

6. Bake for about 45 minutes or until golden brown.

Make the glaze:

7. In a medium saucepan, combine sugar and water.
8. Bring to a boil over medium heat.
9. Cook until the syrup reaches the consistency of thick honey.

Serve the pie:

Drizzle the glaze over the warm pie before slicing and serving.

Braided Challah Bread: A Crowd-Pleaser for Brunch

This braided challah bread is a delightful addition to any brunch spread. Make it the day before and enjoy leftovers as French toast on the following day.

Ingredients:

• 1 envelope active dry yeast
• 1/4 cup warm water
• 5 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 2 teaspoons salt
• 4 eggs, divided
• 1/2 cup vegetable oil
• 1/2 cup honey

Instructions:

1. In a large bowl, dissolve yeast in warm water.
2. Add flour, sugar, salt, 3 eggs, oil, and honey to the bowl with yeast.
3. Mix ingredients together until a dough forms.
4. Turn dough out onto a floured surface and knead for about 10 minutes.
5. Place the dough in a greased bowl, cover with plastic wrap, and let it rest for at least an hour until doubled in size.
6. Preheat oven to 350°F.
7. Divide the dough in half and roll out each half into a rope.
8. Braid the ropes together, then transfer the braid to a baking sheet lined with parchment paper.
9. Beat the remaining egg and brush it over the braided bread.
10. Bake for about 30 minutes or until golden brown.

Currant and Lemon Zest Sweet Buns: A Festive Addition to Your Easter Table

These currant-studded buns are a delightful addition to your Easter brunch spread. The lemon zest glaze adds an elegant touch.

Ingredients:

• For the buns:
• 1/2 cup milk, warmed
• 4 1/2 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour, plus more for dusting
• 1/4 cup sugar
• 2 teaspoons salt
• 2 eggs, beaten
• 1/4 cup unsalted butter, melted and cooled
• 3/4 cup currants
• For the glaze:
• 1 cup powdered sugar
• 1/4 cup lemon juice
• Zest of 2 lemons

Instructions:

1. In a large bowl, combine milk and yeast. Let it sit for about 5 minutes until the yeast is bubbly.
2. Add flour, sugar, salt, eggs, and melted butter to the bowl with the yeast mixture.
3. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
4. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rest for an hour until doubled in size.
5. Divide the dough into 12 portions and roll each portion out into a rope.
6. Place currants in the center of each rope and roll dough up around them, then pinch the edges to seal.
7. Place the buns on a baking sheet lined with parchment paper and let them rest for an hour until doubled in size.
8. Preheat oven to 375°F.
9. Bake for about 12 minutes or until golden brown.

Make the glaze:

8. In a medium bowl, whisk together powdered sugar, lemon juice, and lemon zest.

Serve the buns:

Drizzle the glaze over the warm buns before serving.

Salmon, Leek, and Goat Cheese Frittata: A Gourmet Option for Your Easter Brunch

This elegant frittata is a gourmet option for your Easter brunch. Its combination of canned salmon, sweet sautéed leeks, and tangy goat cheese is sure to impress.

Ingredients:

• 1 can salmon, drained and flaked
• 2 tablespoons olive oil
• 3 leeks, thinly sliced
• 1/2 cup crumbled goat cheese
• 8 eggs
• Salt and pepper, to taste
• Parsley, for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add leeks and cook until softened, about 5 minutes.
3. Transfer cooked leeks to a medium bowl and let them cool slightly.

Assemble the frittata:

3. Whisk together eggs, salt, and pepper in a large bowl.
4. Stir in salmon, leeks, and goat cheese.

Cook the frittata:

5. Wipe out skillet and heat a little more olive oil over medium-low heat.
6. Pour in the egg mixture and let it cook for about 10 minutes, until the edges start to set.
7. Place a plate over the skillet and carefully flip the frittata onto it.
8. Slide the frittata back into the skillet to cook the other side for about 5 minutes, until just set.

Serve the frittata:

Garnish with parsley before serving.

Cheddar-Stuffed Biscuits: A Savory Twist on a Classic Brunch Dish

These Cheddar-stuffed biscuits are a savory twist on a classic brunch dish. The combination of sharp Cheddar and black forest ham adds depth of flavor to the tender biscuits.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 ounces Cheddar cheese, grated
• 1/2 pound black forest ham, chopped
• 1 3/4 cups buttermilk
• 1/4 cup unsalted butter, melted and cooled

Instructions:

1. Preheat oven to 450°F.
2. Whisk together flour, baking powder, and salt in a large bowl.
3. Stir in Cheddar cheese and ham.
4. Make a well in the center of the flour mixture and pour in buttermilk and melted butter.
5. Stir mixture until just combined.

Form the biscuits:

5. Turn dough out onto a floured surface and knead it gently a few times.
6. Pat the dough into a rectangle, then cut biscuits using a round cutter or the rim of a glass.

Bake the biscuits:

7. Place biscuits on a baking sheet lined with parchment paper.
8. Bake for about 15 minutes or until golden brown.

French Toast Casserole: A Crowd-Pleaser for Your Easter Brunch

This French toast casserole is a crowd-pleaser for your Easter brunch. The overnight soak ensures that the bread absorbs all of the delicious custardy flavors, making for a rich and decadent breakfast dish.

Ingredients:

• 12 slices day-old bread
• 6 eggs
• 2 cups milk
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted and cooled
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• Powdered sugar and maple syrup, for serving (optional)

Instructions:

1. Grease a 9×13-inch baking dish with melted butter.
2. Arrange bread slices in the dish, fitting them as closely together as possible.

Prepare the custard:

2. Whisk together eggs, milk, vanilla extract, sugar, and cinnamon in a large bowl.

Soak the bread:

4. Pour custard over bread slices, making sure each slice is fully coated.
5. Cover the baking dish with plastic wrap and refrigerate overnight.

Bake the casserole:

6. Preheat oven to 350°F.
7. Remove plastic wrap from the baking dish and drizzle melted butter on top of the bread.
8. Bake for about 30 minutes or until puffed and golden brown.

Serve the casserole:

Dust with powdered sugar and serve with maple syrup, if desired.

Cinnamon Swirl Coffee Cake: A Delightful Dessert for Your Easter Brunch

This cinnamon swirl coffee cake is a delightful dessert for your Easter brunch. The combination of moist coffee cake and gooey cinnamon swirl makes for an unforgettable sweet treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 cups milk
• 2 eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups sour cream
• 1 cup brown sugar
• 3 teaspoons ground cinnamon
• 1/4 cup unsalted butter, melted and cooled

Instructions:

1. Preheat oven to 350°F.
2. Grease a 9×13-inch baking dish with butter.

Prepare the cake batter:

2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. Stir in milk, eggs, oil, vanilla extract, and sour cream until just combined.

Make the cinnamon swirl:

4. In a small bowl, combine brown sugar, cinnamon, and melted butter.

Assemble the coffee cake:

6. Spread half of the batter in the prepared baking dish.
7. Drizzle with half of the cinnamon swirl mixture.
8. Drop spoonfuls of the remaining batter on top of the swirl, then spread it evenly over the cake.
9. Drizzle with remaining cinnamon swirl mixture.

Bake the coffee cake:

10. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.

Serve the coffee cake:

Cool slightly before slicing and serving.

Classic Easter Egg Hunt

No Easter Sunday is complete without a mid-morning egg hunt. Gather the family and hide plastic eggs filled with candies, chocolates, or coins around your house or backyard for an exciting search.

Conclusion

Easter Sunday brunch is the perfect opportunity to indulge in a variety of delicious flavors and traditions. From adorable carrot cake pancakes to savory frittatas and Italian Easter pies, these recipes provide an extensive spread for your Easter celebration. Make this year’s brunch one to remember with a mix of sweet, savory, and fun dishes.

Easter Brunch Menu Ideas

• Sweet Dishes:
• Carrot Cake Pancakes
• French Toast Casserole
• Cinnamon Swirl Coffee Cake
• Savory Dishes:
• Easy Ham and Cheese Frittata
• Braided Easter Bread
• 12-Layer Italian Easter Pie
• Additional Ideas:
• Bunny Butt Carrot Cake Pancakes
• Cheddar-Stuffed Biscuits
• Elevated Salmon Frittata

Easter Brunch Recipe Roundup

Brighten up your Easter Sunday with these delightful brunch recipes that will make the whole family hop to it!

Carrot Cake Pancakes

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12-Layer Italian Easter Pie

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French Toast Casserole

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Cheddar-Stuffed Biscuits

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Bunny Butt Carrot Cake Pancakes

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