71 Easter Brunch Ideas That’ll Entice the Bunny to Stick Around Until 2
Finding fun Easter brunch ideas doesn't have to be an endless egg hunt. That’s why we’ve put together a collection of our favorite brunch recipes—including classics like quiches and frittatas—that just scream (or at least yell, very politely) “SPRING!”
Of course, a great egg recipe isn’t the only star of a well-rounded Easter brunch menu. Whether you and your guests tend toward the sweet or savory camp in your early-to-mid-morning eating preferences, there’s a little something for everybody in this collection. We’ve got side dishes that make the most of fresh spring vegetables; sweet treats like scones, honey buns, and coffee cakes; and all sorts of fun spins on French toast and pancakes. Pick your favorites and get hopping along to your kitchen.
- Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson1/71
Classic Eggs Benedict With Blender Hollandaise
No list of Easter brunch ideas would be complete without at least one iteration of a stalwart dish like eggs Benedict. Here's our classic version.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne2/71
Capirotada
This Mexican bread pudding is typically served during Lent and Easter. Piloncillo is the main sweetener, but if you can't find any, it can be swapped out for dark brown sugar.
- By Chris Terry3/71
French Onion and Blue Cheese Tart
Sweet, savory caramelized onions play beautifully with pungent blue cheese and fresh herbs on a base of crispy, buttery puff pastry.
- Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by John Bjostad4/71
Skillet Soufflé Pancake
These fluffy, airy pancakes use a base of Swiss meringue, the more stable cousin of French meringue, making them less prone to collapse.
- Brian W. Ferry5/71
Mushroom, Leek, and Fontina Frittata
If you're looking to save a little time on Easter morning, this frittata (any frittata, really) can be made ahead and served warm or at room temperature.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne6/71
Honey Buns
These honey buns will make you forget about cinnamon rolls. The recipe uses the tangzhong method, which gives them perfectly pillowy soft centers with crisp, caramelized edges.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Frances Boswell7/71
Deep Dish Quiche With Garnishes
Made with crème fraîche and chives, this quiche is good enough to be eaten plain. But a buffet of garnishes—smoked salmon, avocado, braised leeks—make this Easter brunch truly memorable.
- Photo and Food Styling by Yekaterina Boystova8/71
Sourdough Crepes
These crepes are a great solution for using up discarded sourdough starter. Tender and a little bit tangy, they make an ideal blank canvas for sweet or savory toppings like jam, crème fraîche, demerara sugar, or lox.
- Photo by Joseph De Leo, Food Styling by Erika Joyce9/71
Coconut-Cardamom French Toast With Raspberry-Rhubarb Compote
Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is what brunch dreams are made of.
- Jonathan Lovekin10/71
Blueberry Pastries With Lemon Yogurt Frosting
Like those foil-wrapped toaster pastries you may remember, but made so much better with flaky, buttery puff pastry and lemony, honey-sweetened blueberry compote.
- Photo by Chelsea Kyle, Food Styling by Anna Stockwell11/71
Naturally Dyed Pickled Easter Eggs
Would it really be an Easter brunch menu without some kind of colorful egg dish? Yeah, we didn't think so, either.
- Photo by Eva Kolenko12/71
Blue Cornmeal Pancakes With Blueberry Butter
A pinch of coriander wakes up the flavor of the blueberries that are smashed into this compound butter. Slather the mix all over buttermilk-cornmeal pancakes, and you’ll never go back.
- Photo by Chelsea Kyle, Food Styling by Rhoda Boone13/71
Our Favorite Cinnamon Rolls
Some dishes are called classics for a reason, and cinnamon rolls fall squarely in that category. This recipe makes two pans of rolls, but can be easily halved for smaller crowds.
- Photo by Chelsea Kyle, Food Styling by Anna Stockwell14/71
Savory Dutch Baby for Two
The batter for this savory little baby can be made up to two days in advance and kept in the fridge for a make-ahead brunch for two. Complete the menu with a fruit salad that's full of spring flavors.
- Photo by Joseph De Leo, Food Styling by Lillian Chou15/71
Cocoa Brioche Morning Buns
These chocolaty pastries combine the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the middle.
- Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews16/71
Cream of Asparagus Soup (Crème d'asperges)
This classic French soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season.
- Photo by Isa Zapata, Prop Styling by Stephanie De Luca, Food Styling by Yekaterina Boystova17/71
Buttermilk French Toast
This buttermilk French toast recipe transforms challah into a luxurious and slightly tangy version of the classic brunch dish.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Diana Yen18/71
Orange Sweet Rolls
These thinly-rolled pastries are made with both orange zest and juice for a full, sunny burst of sweet citrus flavor.
- Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Olivia Mack Anderson19/71
Bacon and Egg Casserole
This lattice-topped, make-ahead breakfast casserole is almost too pretty to eat. But looks aren't everything, so you should definitely eat it.
- Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian20/71
Hot Chocolate Baked French Toast
Blend two brunch favorites, hot chocolate and French toast casserole, for a perfect brunch dish you can prep in advance for Easter Sunday.
- Photo by Chelsea Kyle, Food Styling by Joe Sevier and Anna Stockwell21/71
Fluffy Cathead Biscuits with Honey Butter
The dough for this hand-rolled buttermilk biscuit recipe is made by incorporating flour into the wet ingredients, which gives them their signature fluffy texture.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog22/71
Old-Fashioned Ham With Brown Sugar and Mustard Glaze
A long-time favorite of Epicurious readers, this impressive roast is the perfect centerpiece for brunch or your Easter dinner. It’s also wonderfully easy to make.
- Photo by Chelsea Kyle, food styling by Anna Stockwell23/71
Asparagus and Two-Cheese Quiche with Hash-Brown Crust
Fresh green asparagus and tarragon make this a delicious Easter brunch recipe. The crispy hash brown base and one-two combo of Fontina and goat cheese are inspired.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks24/71
Toasted Coconut Cold-Brew Iced Coffee
This refreshing cold brew coffee drink gets infused with rich coconut flavor in two ways: a nutty, toasted coconut syrup and a creamy coconut milk floater.
- Photo by Chelsea Kyle, Food Styling by Kat Boytsova25/71
Cinnamon Toast Bites
Dress toasted challah croutons with a buttery syrup spiked with cinnamon and sugar for a sweet, gently spiced treat that'll disappear before you know it.
- Photo by Dylan + Jeni26/71
Punch House Spritz
Bottomless mimosas, who? This simple riff on the classic spritz formula can be made individually or in a big batch for a pleasantly boozy Easter brunch.
- Photo by Chelsea Kyle, Food Styling by Rhoda Boone27/71
Croque Madame Casserole with Ham and Gruyère
Feed your hungry brunch guests with a baked take on the classic French Croque Madame sandwich with smoky ham, melty cheese, creamy sauce, and gently cooked eggs.
- Photo by Emma Fishman, Food Styling by Kate Schmidt28/71
Epi Classic Blueberry Muffins
Chock-full of berries, our ultimate muffins have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream.
- Photo by Chelsea Kyle, Prop Styling by Jerri Joy, Food Styling by Anna Hampton29/71
Carrot Tart with Ricotta and Almond Filling
Carrots aren't just for the Easter bunny. Arrange them in a geometric pattern to turn this savory tart into a truly show-stopping brunch side.
- Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell30/71
Deviled Egg Salad Spread
You found the Easter eggs, now put them to use by making this easy, deviled eggs–inspired sandwich spread. Serve with toast points or your favorite crackers.
- Photo by Tara O'Brady31/71
Blueberry-Ginger Slab Biscuits
These pillowy tray biscuits are perfumed with blueberry jam, citrus, and candied ginger, but you can use any combination of preserves, dried fruit, or nuts that you have on hand.
- Photo by Chelsea Kyle, Food Styling by Ali Nardi32/71
Spanish Frittata With Herby Yogurt and Greens
This recipe calls for potatoes, but it would be just as good with any cooked spring vegetable you and your family enjoy.
- Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Olivia Mack Anderson33/71
Classic Carrot-Coconut Cake
A healthy dose of ginger and cinnamon add warming spice to this classic Southern mash-up of carrot cake and coconut cake.
- Photo by Jonathan Melendez34/71
Spinach and Artichoke Omelet Wheels
By baking the eggs and toppings in a jelly roll pan, you can then roll it all up into a tight spiral, slice it into portions, and share. It’s very easy, and looks pretty fancy, too.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks35/71
Lemon-Blueberry Poke Cake
At first glance, your guests might think this is a simple glazed pound cake, but one slice will reveal bold stripes of bright blueberry jam.
- Photo by Chelsea Kyle, Food Styling by Ali Nardi36/71
Whole-Grain Waffles With Strawberries and Almonds
Oats, whole wheat flour, and flax give these waffles delicious, toasted, nutty flavor, complemented by sliced almonds and fresh strawberries.
- Photo by Chelsea Kyle, Food Styling by Kat Boytsova37/71
Spiked Rose Lemonade
Delicate rose water and tart lemonade are a refreshing combination in this pretty pink drink. A delightful addition for any brunch menu.
- Photo by Jonathan Melendez38/71
Buttered-Pecan French Toast with Bourbon Maple Syrup
Buttery, eggy brioche makes this French toast extra-decadent, but Southern-inspired buttered pecans and bourbon maple syrup take it over the top.
- Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by John Bjostad39/71
Crème Brûlée French Toast Casserole
No torch required for this crème brûlée French toast–it gets its name from the sweet, fragrant custard base used to make it.
- Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson40/71
Banana Coconut Muffins
Simplicity is at its finest in these easy muffins that rely on mashed bananas and flaked coconut for sublime texture and tropical-leaning flavor.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone41/71
Diner-Style Bacon for a Crowd
If your Easter brunch menu requires a massive batch of bacon, this easy diner trick is the best way to cook for a crowd.
- Photo by Chelsea Kyle, Styling by Ali Nardi42/71
Banana-Stuffed French Toast
Use very ripe bananas for this recipe—the spottier the better—they'll turn wonderfully creamy as they warm up while the toast cooks.
- Photo by Chelsea Kyle43/71
Eggs Baked in Crispy Prosciutto Baskets
For a snacky, finger-friendly Easter brunch, serve cheesy eggs baked inside crispy prosciutto "baskets" and a caramel-coated monkey bread.
- Photo by David Malosh44/71
Chilaquiles
Make use of jarred salsa and leftover tortilla chips to make this simple, comforting brunch dish that still feels special.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog45/71
Jammy Eggs with Smoked Paprika Aioli
This irresistible brunch appetizer is just as delicious as a classic batch of deviled eggs, but a whole lot easier to make.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi46/71
Quiche Sardou
Both the tart shell and the filling for this luscious quiche can be prepped ahead, making it a great dish for brunch entertaining.
- Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell47/71
Green Bean Niçoise Salad
The best part of this lovely, composed salad just might be the crispy fried capers, but every element is a winner. Skip the dinner rolls and serve with hot cross buns for a sweet-and-savory Easter brunch moment.
- 48/71
Chocolate “Creme Egg” Tart
This luscious Easter dessert delivers the flavor of a certain beloved, cream-filled candy in the form of an elegant tart.
- Photo by Joseph De Leo, Food Styling by Liza Jernow49/71
Belgian-Style Yeast Waffles
This classic yeasted recipe produces the best waffles we've ever had: wonderfully crisp outside, tender and light on the inside, and full of flavor the whole grid over.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks50/71
Diner-Style Buttermilk Pancakes
These pancakes are extra fluffy thanks to a sneaky little trick: a shot of effervescent seltzer gives an extra boost.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson51/71
Poppy Seed and Pecan Strudel
Making yeasted strudel dough can be quite time-consuming, but using store-bought phyllo pastry streamlines the process and results in a dessert that’s nearly as good.
- Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich52/71
Cold Roast Salmon with Smashed Green Bean Salad
This entire dish can be made a full day ahead and served chilled, which will keep you calm, cool, and collected when you arrive home from the Easter parade.
- Photo by Pedan + Munk53/71
Crepes Suzette with Milk Chocolate Sauce
This makes a lot of crepes. You can halve the recipe if that makes more sense for your Easter brunch menu.
- Kimberley Hasselbrink54/71
Spring Pea And Pea Shoot Omelet
With soft goat cheese, fresh young peas, and delicate pea tendrils, this omelet is an homage to spring, making it perfect for an Easter brunch.
- Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani55/71
Torta Pasqualina
Don't put too much pressure on your pasqualina to look perfect—rustic is the way to go for this classic Italian Easter dish.
- Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich56/71
Citrus-and-Dill Gravlax
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Serve with dark rye, bagels and cream cheese, or homemade English muffins and scrambled eggs.
- Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by John Bjostad57/71
Sour-Cream Pancakes With Sour-Cream Maple Syrup
These sour cream pancakes are just as tender and flavorful as ones made with buttermilk, but the real star is the tangy-sweet sour cream maple syrup.
- Ditte Isager58/71
The Ultimate Sticky Buns
These buns can be assembled the night before your Easter brunch. They'll just need a final rise before baking in the morning.
- Hirsheimer & Hamilton59/71
Pea Pancakes
Topped with smoked salmon or served simply on their own, these pea-studded pancakes are the ultimate springtime version of a classic blini appetizer.
- Photo by Ditte Isager60/71
Tsoureki
Put on an extra festive Easter brunch for your guests this year with this buttery loaf, which is plaited with colorful eggs.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks61/71
Brown Butter Dutch Baby
Tweak the classic Dutch baby by cooking the batter in brown butter (and drizzling on more brown butter when done) for an easy Easter brunch recipe that has nutty, caramelized flavor in every bite.
- Photo by Alex Lau62/71
Green Shakshuka
Coddle eggs in a warming, cumin-spiced Swiss chard braise to welcome Easter with plenty of flavor and a bit of heat from serrano chiles.
- Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich63/71
Swirled Sesame Tea Cake
This sweet, nutty tea cake can be made up to two days ahead to help simplify your Easter recipe prep.
- Peden & Munk64/71
Chickpea Pancakes With Leeks, Squash, and Yogurt
The batter for these hearty pancakes can be made ahead and stashed in the fridge until you're ready to start cooking.
- Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Elizabeth Jaime65/71
Grapefruit–Poppy Seed Loaf Cake with Yogurt Glaze
A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
- Photo by Chelsea Kyle, Food Styling by Kat Boytsova66/71
The Spring Spritz
When the temperature rises, our cocktails get lighter. Welcome spring—and your Easter brunch guests—with this refreshing spritz.
- Photo by Amy Neunsinger67/71
Asparagus and Fontina Quiche
Asparagus is one of those vegetables that really signifies the arrival of spring—it’s also the star of this quiche, supported by a blend of two cheeses.
- Photo by Paul H. Christian, Food Styling by Michele Figliuolo68/71
Strawberry, Grapefruit, and Chamomile Brunch Punch
This fabulous punch can be served simply in a pitcher, or dressed to the nines in an ice mold decorated with frozen fruit and flowers.
- Photo by Elizabeth Cecil69/71
Buckwheat Crêpes With Creamy Leeks and Baked Eggs
Buckwheat flour is technically optional for these crêpes, but it lends a nice, earthy nuttiness that can't be achieved by using all-purpose flour alone.
- Photo by Alex Lau70/71
Gluten-Free Coconut Bread
Pack tons of coconut flavor into this gluten-free quick bread with coconut milk and toasted and untoasted shredded coconut for a nutty, tropical Easter treat.
- Photo by Ted Cavanaugh71/71
Perfect Coddled Egg
Any solid list of Easter brunch ideas should begin and end with at least some kind of egg dish, so we're rounding things off with these adorable coddled eggs.
By The Editors of Epicurious
By The Editors of Epicurious
By Meredith Stettner
By Joe Sevier
By The Editors of Epicurious
By The Editors of Epicurious
By The Editors of Epicurious
By Tommy Werner