I've rounded up my best Easter brunch ideas to help you plan the perfect menu! They include hearty egg dishes, spring salads, muffins, and more.
With Easter just a few weeks away, I’m busy planning my Easter brunch menu. If you are too, you’re in the right place!
Below, I’ve rounded up my best Easter brunch ideas, including crowd-pleasing favorites like breakfast casserole, cinnamon rolls, and the perfect spring salad. You’ll find savory brunch recipes like quiche and breakfast potatoes as well as sweet ones like coffee cake (and carrot cake, which I think we can go ahead and call dessert).
At the bottom of this post, I’ve also shared a sample Easter brunch menu. Try the whole thing (it won’t disappoint!) or use it as a starting point for your Easter Sunday meal. Swap in your favorite brunch dishes to create a menu you love!
Egg Recipes for Easter Brunch
Breakfast Casserole (pictured above)
When my mom hosts my family’s Easter brunch, she always makes this breakfast casserole. Packed with roasted potatoes, peppers, and cheddar cheese, it’s perfect for feeding a crowd!
Spinach Quiche
This delicate quiche is perfect for spring! The flaky, buttery crust surrounds a custardy filling that’s flecked with spinach, scallions, and feta cheese. Definitely make the pie crust a day ahead so that the quiche is easy to assemble and bake on Easter morning.
Crustless Quiche
No crust, no fuss! Filled with broccoli, thyme, and Gruyère cheese, this delicious egg bake comes together in under an hour.
Frittata
This flexible frittata recipe works well with nearly any veggie. Customize it with your favorites!
Eggs Benedict
In this veggie version of the classic brunch dish, I top toasted English muffins with poached eggs, creamy hollandaise sauce, and tomato slices instead of Canadian bacon. Replace the tomatoes with roasted asparagus for a fresh spring twist!
Deviled Eggs
If you have hard boiled eggs left over from an Easter egg hunt, make these bite-size appetizers to use them up! With the eggs already cooked, they come together in minutes.
Sweet Easter Brunch Ideas
French Toast Casserole
It’s just as delicious as classic French toast and SO much better for serving a crowd! Assemble it the night before so that you can simply pop it in the oven on Easter morning.
Cinnamon Rolls
These homemade cinnamon rolls are soft, gooey, and totally egg-free! I top them with a dairy-free vanilla glaze, but they’d be great with classic cream cheese frosting too.
Waffles
A homemade waffle bar would be so fun for Easter brunch! Set out these crisp, fluffy waffles with toppings like fresh fruit, peanut butter, and maple syrup, and let everyone load theirs up.
Coffee Cake
This moist, buttery coffee cake is based on my grandma’s. With a cinnamon crumb topping and brown sugar swirl, it’s always a hit at brunch.
Easy Homemade Pancakes
My 3-year-old can’t get enough of these pancakes. If you’re looking for kid-friendly Easter brunch ideas, I definitely recommend them! You’ll love them too—they’re fluffy, flavorful, and super easy to make.
Salad Recipes for Easter Brunch
Bright Spring Salad
This pink and green salad is practically spring on a plate! Creamy avocado plays off crisp asparagus, radishes, and tender butter lettuce. A basil vinaigrette ties it all together.
Strawberry Salad
This refreshing salad is a fruity riff on a classic Caprese, filled with strawberries and avocado in addition to tomatoes, basil, and mozzarella. It’s one of my favorite Easter brunch recipes because the berries make it feel both spring-y and breakfast-y!
Asparagus Salad
I can’t get enough asparagus in the springtime. If you can’t either, this salad is for you! You’ll toss the crisp, grassy spears with peas, radishes, and fresh herbs and douse them in a creamy avocado dressing.
Potatoes
Scalloped Potatoes
I grew up eating these creamy, cheesy potatoes on Easter every year, and they’re still one of my favorite Easter recipes. Serve them as a side dish at dinner, or enjoy them alongside a frittata or quiche at Easter brunch.
Breakfast Potatoes
These guys are just as good as the breakfast potatoes from your favorite brunch restaurant. They’re crispy, perfectly browned, and deliciously seasoned with smoky, savory spices.
Biscuits, Muffins, and Scones
Easy Homemade Biscuits
Flaky, buttery, and easy to make with 6 ingredients, these homemade biscuits would be a wonderful addition to an Easter brunch spread. Serve them with butter, jam, or honey butter for slathering on top.
Lemon Poppy Seed Muffins
Brighten up your Easter brunch table with these lemon poppy seed muffins! We love them plain or with a zesty lemon glaze on top.
Blueberry Scones
I love the juicy blueberries in these moist, buttery scones, but feel free to use other mix-ins if you like. Diced strawberries or dried cherries would be lovely. Of course, chocolate chips would be delicious too!
Carrot Muffins
These soft, warmly spiced muffins are carrot cake in breakfast form!
Easter Brunch Drink Ideas
Classic Mimosa
This bubbly brunch cocktail is easy to make with 2 ingredients: orange juice and sparkling wine! Go all out and get Champagne, or sub cava or prosecco for a more affordable—but just as delicious—drink.
Bellini Cocktail
If you like mimosas, you’ll love this classic brunch cocktail too. It’s a refreshing combination of sparkling wine and peach puree. Tip: In spring, don’t bother using fresh peaches. Frozen ones will be cheaper and have a better flavor!
Bloody Mary
The garnishes are half the fun here—dress up your glass with celery, olives, parsley, and a lemon wedge!
Desserts
Easy Carrot Cake
This classic layer cake is my family’s favorite spring treat! My recipe is ultra-moist, warmly spiced, and topped with tangy cream cheese frosting. It would be a delicious ending to an Easter brunch.
Lemon Blueberry Bread
This simple loaf cake is quick and easy to make, but it’ll still wow your Easter brunch guests. Olive oil gives it fruity depth of flavor, and Greek yogurt makes it super moist and tender. My bright lemon glaze takes it over the top!
A Delicious Easter Brunch Menu
Now for the fun part: putting some of these Easter brunch ideas together to make a menu!
To get you started, here’s a sample menu that I’d make to feed a crowd:
- Savory main: Frittata
- Starchy side: Breakfast potatoes
- Something fresh: Bright spring salad and fresh fruit
- To drink: Mimosas
- For dessert: Carrot cake
Feel free to make this menu your own! Here are a few suggested swaps:
- Replace the frittata with any egg dish.
- Instead of serving dessert, add a sweet breakfast dish like pancakes or French toast casserole.
- Serve biscuits instead of potatoes, or swap in something sweet like muffins or scones.
Let me know what Easter brunch recipes you try!
Easter Brunch Ideas: Breakfast Casserole
Equipment
Ingredients
For the potatoes
- 3 Yukon Gold potatoes, about 1 pound, chopped into ¼-inch pieces
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
For the casserole
- 12 large eggs
- 1 cup milk, any kind
- 1¼ teaspoons sea salt
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- ½ medium yellow onion, chopped
- Freshly ground black pepper
- 2 garlic cloves, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 1 green bell pepper, stemmed, seeded, and chopped
- 1 cup fresh spinach, roughly chopped
- 4 green onions, chopped
- 1½ cups shredded cheddar cheese
Instructions
- Roast the potatoes: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes on the baking sheet. Drizzle with the olive oil and sprinkle with the salt and several grinds of pepper. Toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until tender and browned.
- Make the casserole: Reduce the oven temperature to 350°F and oil a 9x13-inch baking dish.
- In a large bowl, whisk together the eggs, milk, and ¼ teaspoon of the salt. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion, the remaining 1 teaspoon salt, and several grinds of pepper. Cook, stirring occasionally, for 5 to 8 minutes, or until soft. Add the garlic, red pepper, and green pepper and cook, stirring occasionally, for 2 minutes. Add the spinach and half the green onions and toss until the spinach is just wilted.
- Spread the potatoes in an even layer in the prepared baking dish. Top with 1 cup of the cheese, followed by the sautéed veggies. Pour in the egg mixture and sprinkle with the remaining ½ cup cheese and the reserved green onions.
- Bake for 40 to 45 minutes, or until the eggs are set.
- Let stand for 5 minutes before slicing and serving.
