Our 42 Favorite Easter Brunch Recipes to Celebrate at Home
Celebrate the holiday at home this year with our best Easter brunch recipes. These recipes are the perfect start to your Easter celebration and can be easily enjoyed throughout the week. Recipes like Quiche Lorraine with Zucchini Crust, Lemon Poppy Seed Scones and Spring Vegetable Tart are delicious, filling and will look gorgeous on your kitchen table.
Studded with naturally colorful eggs, this subtly sweet and decadently tender loaf of bread is an easy and healthy Easter brunch stunner. Remove the eggs before eating and either serve them up with slices of the bread or save them for later (they're just like hard-boiled!). Source: EatingWell.com, March 2017
Quiche Lorraine with Zucchini Crust
Shredded zucchini acts as the crust in this recipe for healthier, low-carb quiche Lorraine--quiche with Jarlsberg cheese, bacon and scallions--a brunch classic. Source: EatingWell.com, June 2018
Baked Eggs in Tomato Sauce with Kale
You can make these three-ingredient tomato-simmered eggs with things you probably already have on hand in your freezer and pantry. To make these baked eggs more like eggs in purgatory, look for a spicy tomato sauce and don't forget some whole-wheat bread for dipping. Source: EatingWell.com, April 2018
Strawberry Sheet-Pan Pancakes
Sheet-pan pancakes feed a crowd, without your standing over a hot skillet or griddle for long periods of time. This easy pancake recipe calls for sprinkling strawberries on top of the batter, but you could personalize toppings for guests with a variety of fruits or nuts. Source: EatingWell.com, March 2019
Spinach-Strawberry Salad with Feta & Walnuts
Sweet strawberries, salty feta and crunchy walnuts jazz up a simple spinach salad. The balsamic vinaigrette is incredibly easy; fresh shallots add more zip than you'll find in any commercial dressing. Source: EatingWell.com, February 2019
Blueberry-Lemon Zucchini Bread
This easy and healthy zucchini bread recipe is elevated to company-worthy brunch fare with the addition of fresh blueberries to the batter and a simple lemon glaze and toasted almonds on top. A combination of whole-wheat flour and oats in the batter make it more nutritious--and more interesting--than standard zucchini bread, too! Source: EatingWell.com, April 2019
Spring Vegetable Tart
This elegant vegetable tart is surprisingly easy to prepare: simply roll out store-bought puff pastry, then top with a tangy lemon-herb ricotta mixture and spring vegetables. For the prettiest presentation, look for long, skinny baby carrots at your supermarket or farmers' market. Serve with a green salad for brunch, lunch or a light supper. Source: EatingWell.com, June 2019
Muffin-Tin Quiches with Smoked Cheddar & Potato
Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you'll have breakfast available in a hurry for the rest of the week. Source: EatingWell Magazine, January/Feburary 2017
Lemon-Poppy Seed Scones
No bakery degree required for this recipe: these healthy lemon-poppy seed scones are as easy to make as a batch of muffins. White whole-wheat flour adds a boost of fiber, and just enough butter gives them great flavor and texture without going overboard on calories. For a sweeter scone, drizzle with the optional scone glaze. Source: EatingWell Magazine, March/April 2015
Goat Cheese & Fresh Herb Omelet
The secret to this easy omelet recipe is choosing a really great goat cheese. Luckily most supermarkets have great chevre--Vermont Creamery and Laura Chenel are straightforward varieties you're likely to find. If you've got access to funky local options, bust them out for this quick breakfast recipe. Aside from the goat cheese, eggs and herbs, you need just a few pantry ingredients and 20 minutes for one of the best omelets you can make. Source: EatingWell Magazine, April 2019
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. Source: EatingWell Magazine, July/August 2007
Salt-&-Vinegar Roasted Radishes
Colorful roasted radishes make a unique and healthy vegetable side recipe. If your radishes come without greens, use 5 cups baby kale in Step 3 instead. Halve or quarter large radishes before roasting so they'll cook as fast as small radishes. Source: EatingWell Magazine, March/April 2017
Easter Deviled Eggs
This easy deviled egg recipe is perfect for your Easter brunch spread--and a great use for all those extra hard-boiled eggs you decorated. Our classic take on deviled eggs calls for just five ingredients (and you probably already have most of them in your pantry). Make the recipe your own by dialing the hot sauce up or down and choosing dill or sweet pickle relish. Fresh chives add a pop of springtime color and a bright flavor. Source: EatingWell Magazine, April 2019
Feel-Good Fruit Salad
This gorgeous salad, packed with vitamin C, will help keep you and your friends healthy during the winter months. Hot chili oil brings the heat in the dressing, while toasted sesame oil adds a nutty note. Creamy avocado and cooling mint balance out the flavors. Source: EatingWell.com, March 2020
Broccoli-Cheddar Quiche with Sweet Potato Crust
Shredded sweet potato creates a low-carb crust for this healthier quiche recipe. A classic broccoli and Cheddar filling makes this brunch classic an instant crowd-pleaser. Source: EatingWell.com, June 2018
Gluten-Free Morning Glory Blender Muffins
These gluten-free muffins use finely ground rolled oats in place of flour. That gives the fruit- and nut-studded muffins a tender texture and fluffy crumb. To make the muffins even easier, everything is combined in the blender so you can blend, pour, bake and enjoy. Source: EatingWell.com, February 2019
Seven-Layer Fruit Salad
Layering colorful chopped fruits in a straight-sided trifle bowl gives a refreshing fruit salad a stunning presentation. It's a company-worthy brunch recipe and would also be a star at any potluck picnic. Source: EatingWell.com, February 2019
Baked Eggs in Prosciutto-Hash Brown Cups
Wow your brunch guests with this adorable muffin-tin recipe of baked eggs in a “nest” of prosciutto and hash browns. Make sure you really wring out as much liquid as you can from the potatoes before you bake them--it will prevent the cups from sticking in the muffin tin. Source: EatingWell Magazine, March/April 2014
For a twist on the classic coffeecake, try this diabetic-friendly peach and cranberry version. Source: Diabetic Living Magazine
Tiny Broccoli Quiches
Piecrust mix helps cut the preparation time for these tiny cheese-and-broccoli tarts. Substituting liquid egg product for the whole eggs means less fat and cholesterol. Source: Diabetic Living Magazine
Cornmeal Waffles with Blueberry Compote
Waffles are back on the menu with a lightened-up version made with cornmeal and served with a sweet blueberry topping. It's easy enough for the weekend, but special enough for entertaining. Source: Diabetic Living Magazine
Make these savory biscuits to go with Country Breakfast Sausage Gravy, or just as a delightful addition to any meal. Source: Diabetic Living Magazine
Asparagus Salad Topped with Poached Eggs
This asparagus salad topped with poached eggs is satisfying yet light, making it a nice option for lunch, brunch or even dinner with some crusty bread. Roasting brings out a toasty flavor in the asparagus. We like this salad with medium-set poached eggs so the yolks are still a little runny, but poach your eggs for the full 8 minutes if you prefer hard-set yolks. Source: EatingWell Magazine, March/April 2011
Upside-Down Cinnamon-Pecan Coffee Cake
Layering the ingredients in this coffee cake recipe right into the pan lets you skip the steps of making the batter and the nut topping separately. To make this healthy one-bowl dessert so it can be served like pull-apart rolls, dollop 16 equal portions of batter over the nuts. If you don't want to fuss with that, dollop the batter on top however you like. Source: EatingWell Magazine, May/June 2016
Eggs Benedict Casserole
An eggs benedict casserole is not only delicious, hearty and filling, but it also gives you the ingredients and taste you love from eggs Benedict in an easy, make-ahead form. We suggest making the sauce while your casserole cooks and serving the final product with some fresh fruit. Source: EatingWell.com, October 2019
Blackberry Buttermilk Scones
If you've never baked scones at home, you'll be pleasantly surprised by how easy they are to make. And it's hard to beat this version made with fresh blackberries and tangy buttermilk. This healthy scone recipe calls for half all-purpose flour and half white whole-wheat flour--the latter improves the nutritional profile of the scones without affecting their flavor and texture. Serve these for weekend brunch, at teatime or anytime you want a special breakfast treat.
Quiche Lorraine is a classic French dish that makes for a hearty breakfast, lunch or dinner.
Soft-Boiled Eggs & Soldiers
Soft-boiled eggs with toast soldiers are a classic English breakfast. Simply cut toast into strips and serve with dippy eggs for a fun, kid-friendly breakfast recipe.
Mimosa Fruit Salad
A splash of prosecco and a little orange juice transform a fresh fruit salad into the perfect brunch dish. To make ahead, prepare the fruit as directed, but don't combine with the mimosa dressing until just before serving so the bubbly maintains its fizz.
Artichoke-Scrambled Eggs Benedict
Roasted artichoke bottoms stand in for English muffins in this quick yet elegant supper. Substitute roasted mushrooms for the pancetta for a vegetarian option. Serve with roasted new potatoes or a tossed salad.
Bunny Fruit Salad
This naturally sweet festive treat is equally fun for kids and adults, with none of the sugary guilt. Arrange this simple fruit salad recipe in the shape of a bunny for Easter or any spring occasion.
Prosciutto & Asparagus Strata
This breakfast strata recipe, loaded with onions, leeks and asparagus, is a great way to serve eggs to a crowd for brunch. This healthy breakfast casserole is lightened up by using less bread, low-fat milk and more vegetables. The egg mixture and vegetables can be made ahead, but plan to put the strata in the oven to bake about 1 hour before you want to serve it.
Gluten-Free Cinnamon Rolls
These rolls are wonderfully fluffy and packed with cinnamon flavor--you'd never know they're gluten-free. Plus, with only one rise time, this recipe is quicker to make than other yeasted doughs.
Chive & Goat Cheese Souffles
This light, airy individual cheese soufflé recipe is dramatically puffed when it comes out of the oven. Serve for a healthy brunch or lunch with a spring salad of watercress, baby arugula and tender greens tossed with lemon-chive vinaigrette.
Savory Prosciutto Muffins
Chopped onion caramelized in butter gives these muffins a sweet and savory flavor. The prosciutto adds a hit of salt and richness. Serrano ham or other cured ham can be used in place of the prosciutto, if preferred.
Baked Asparagus & Cheese Frittata
Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.
No bakery degree required for this recipe: these healthy chocolate-and-cherry scones are as easy to make as a batch of muffins. White whole-wheat flour adds a boost of fiber, and just enough butter gives them great flavor and texture without going overboard on calories. For a sweeter scone, drizzle with the optional scone glaze.
Parmesan Cloud Eggs
These light and fluffy eggs are loaded with Parmesan and scallions for tons of flavor, plus there's a luscious runny yolk on top. And don't worry, this impressive brunch recipe is easy enough for anyone to master.
This delicious frittata is loaded with heart-healthy, omega-3 enriched eggs and a medley of colorful vegetables. Start cooking the vegetables on the stove and finish them up in the oven with the egg mixture. To serve, top with avocado slices, grape tomatoes and a touch of sriracha.
Smoked Salmon & Dill Scones
No bakery degree required for this recipe: these healthy, savory smoked salmon-and-dill scones are as easy to make as a batch of muffins. White whole-wheat flour adds a boost of fiber, and just enough butter gives them great flavor and texture without going overboard on calories. Try them with brunch or alongside your dinner salad.
Fennel & Asiago Pie with a Wild Rice Crust
Wild rice bound with egg and cheese makes a lovely (and gluten-free) crust for this stunning, quiche-like pie stuffed with roasted garlic and fennel. Try it for brunch, as a vegetarian entree or as an impressive potluck offering.
Upside-Down Crab Quiche
Individual quiches with the richness of crab and eggs make a pretty breakfast or brunch entree.