Easter Breakfast & Brunch Recipes

With 11 grams of protein in each serving, this recipe is great for breakfast. Start preparation the day before and chill overnight for minimal work in the morning.

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.

Cider doughnuts, a New England harvest treat, inspired these spice-happy muffins. A crumbly streusel topping made with a small amount of butter provides a delicious finish.

Pancakes are a weekend brunch necessity (mimosas, too), but making them for a crowd is time-consuming. Instead, bake four kinds of pancakes--peanut butter, chocolate chip, raspberry and blueberry--at once with this easy sheet-pan pancake recipe. Making several different pancakes in one batch means you can easily please your whole brunch party, including yourself!

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.

Convenient frozen hash browns and flaked salmon come together for a twist on this traditional Swiss favorite. We love the creamy dill sauce, but a dollop of ketchup is tasty too. Serve with: Steamed green beans tossed with sliced scallions, Dijon mustard and lemon juice.

Pure maple syrup, as opposed to artificially flavored and colored “pancake” syrup, is an extraordinary cooking ingredient. Here it adds body as well as rich flavor to the dressing, providing a perfect counterpoint to the smoked cheese.

A rich, flavorful syrup infuses this Mediterranean-inspired walnut coffee cake with the bright aroma of oranges and cloves. Heart-healthy olive oil and whole-grain barley flour add subtle complexity and texture to this nutty treat.

These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They're great warm from the oven, but also keep well for a few days and freeze beautifully.

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.

A dozen for brunch? No problem with our delicious makeover of a classic egg casserole. Assemble the casserole the evening before you plan to serve it.

Roasted pears are a simple dessert on their own, or top with lightly sweetened mascarpone for a more decadent treat.

A spinach and bacon quiche gets a fun twist with the addition of hash browns. Shredded potatoes create a gluten-free crust for this healthy quiche that's sure to be a crowd-pleasing breakfast or brunch.

Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast for an easy vegan breakfast or with an egg on top for a vegetarian take.

Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.

The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries. To make muffins instead, see Muffin Variation.

No bakery degree required for this recipe: these healthy, savory ham-and-cheese 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 favorite stew.

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.

These muffins are dense, grainy, fruity and delicious. A double dose of apple--diced fresh apple and dark, spiced apple butter (Smucker's brand is good)--makes them extra moist and flavorful.

No bakery degree required for this recipe: these healthy carrot- and raisin-studded morning glory 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.

The perfect summertime dessert, these frozen grapes are healthy mini-popsicles. Try freezing other fresh fruit, like raspberries, peach wedges or cubes of watermelon.

This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using nonfat milk. Gruyère cheese has a delicious, nutty aroma and flavor, which means that with the relatively small amount in this recipe you still get a big impact. To finish the makeover use nutritious, fiber-rich, whole-grain bread instead of white. The results: plenty of flavor, half the calories and one-third the fat of the original.

A frittata is a baked omelet that requires no flipping. This one features tangy goat cheese and sweet red bell peppers. Make it a Meal: Serve with home fries and a salad of mesclun greens.

Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients--vegetables, fruit and whole grains--so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.