:max_bytes(150000):strip_icc()/Buckwheat-Crepes-FT-RECIPE0723-982f73b4ebfd48fd9513ae71267079e9.jpg "31 Best Easter Brunch Recipes")
We’ve gathered our best Easter brunch recipes to help you curate the ultimate menu, including everything from salads to spritzes. Plan a traditional sausage-stuffed Italian Easter pie; browse bright, spring dishes packed with seasonal ingredients like strawberries and asparagus; or bake hot cross buns and tender crumpets. There’s even a fun play on carrot cake in the form of marmalade, served with yogurt and fresh fruit for a vibrant finale to your holiday spread. These are our best Easter brunch ideas.
Asparagus and Fava Bean Tart with Herbed Ricotta
Josh Miller fills this fragrant tart with ricotta, lemon zest, and thyme, then tops it with savory prosciutto and Parmesan. Follow his method for a crisp crust.
Basil and Corn Cornmeal Waffles
These loaded cornmeal waffles will be the star of your Easter brunch, balancing savory, salty, and sweet flavors all in one dish. Fresh corn kernels and honey lend sweetness, while cornmeal provides a pleasant bite. Basil and chives are blended into both the waffle batter and the silky crème fraîche topping, and rich smoked salmon and poached eggs make it a complete meal.
Italian Easter Bread
Lemon and nutmeg make this sweet dough fragrant, and dyed eggs deck each wreath out. The eggs cook while the bread bakes, and the treats can be decorated with colorful sprinkles.
Rhubarb Coffee Cake
If rhubarb’s made it to your farmers market, this coffee cake is ideal for holiday entertaining. Buttermilk makes the cake batter tangy and rich, while the rhubarb is jammy from being marinated in sugar before baking. It comes out with a tender, springy crumb.
Carrot and Spring Onion Toad-in-the-Hole
Justin Chapple delivers a taste of the British classic with tender baby carrots and spring onions instead of sausage for a flavorful, vegetable-forward spring stunner.
Mixed Berry Cornmeal Biscuit Shortcakes
Anna Theoktisto tops a buttery, tender split cornmeal biscuit with macerated fresh berries and homemade whipped cream that’s flavored with vanilla and lemon zest. This crowd pleaser can be made ahead.
Pizza Chiena (Easter Pie)
New York chefs Angie Rito and Scott Tacinelli share this recipe for Pizza Chiena in their cookbook Italian American. The savory, meaty Italian pie features sweet and spicy Italian sausage as well as ham steak, cooked eggs, mozzarella cheese, and sharp provolone. The Easter recipe can be prepped a day ahead.
Buckwheat Crêpes
Jennifer Causey / Food Styling by Jennifer Wendorf / Prop Styling by Christina Daley
Top nutty, savory crêpes with ham, Gruyére, and a sunny-side-up egg in this dish from France’s Brittany region. The batter can be prepared the night before, and unadorned crêpes can be cooked and frozen ahead.
Torrijas
Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco
This decadent Spanish version of French toast works nicely for an indulgent holiday brunch. In Spain, torrijas are especially popular to eat during Semana Santa, the holy week before Easter. They’re fried, dusted with cinnamon sugar, and topped with honey and marmalade,
Strawberry Tiramisu
Swap coffee and chocolate for bright, zesty orange and ripe strawberries in this bright version of the beloved dessert. A touch of balsamic vinegar, orange liqueur, sugar, and jam deepens the flavor of the berries, while orange zest enlivens the mascarpone cream.
Quiche Lorraine
Matt Taylor-Gross / Food Styling Debbie Wee
Julia Child’s secret to super-silky quiche is simple: Whisk heavy cream into the eggs for the filling. A flaky tart dough makes for a buttery flavor base for the tender bacon egg custard. This quiche is perfect for a holiday breakfast or brunch.
Huevos Rabo de Mestiza (Poached Eggs in Tomato-Poblano Rajas Sauce)
Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver
Pack a punch in under an hour with Pati Jinich’s rich brunch dish. Poach eggs directly in a sauce of charred poblanos, canned tomatoes, and sautéed onions, then add crumbles of cotija cheese.
Salmon and Arugula Frittata with Pesto
Chef Eric Adjepong tops eggs with cooked fresh salmon before baking, then garnishing the frittata with thinly sliced smoked salmon just before serving. Adjepong likes to serve the pesto-infused frittata with crisp greens drizzled with fresh lemon juice.
Orange Liqueur Mimosa
Swap orange juice for splashes of homemade orange syrup and orange liqueur for a unique mimosa to toast the holiday.
Iron Skillet Cornbread with Grapefruit
Top Vincent Huynh’s stunning skillet cornbread with Ruby Red grapefruit segments, richly flavored Spiced Cane Syrup, crispy Fried Beluga Lentils, a Jalapeño-Onion Spread, fresh dill, and flaky sea salt.
Tater Tot Waffles with Smoked Salmon and Caviar
Jen Pelka uses Tater Tots to make super-crunchy and delicious waffles, topped with rich caviar and smoked salmon for a celebration-worthy brunch dish.
Hot Cross Buns
These cozy yeast-raised buns are a classic for Easter — rich with spices and orange zest and studded with dried fruit, Anna Theoktisto’s recipe makes an unforgettable addition to a holiday brunch.
Carrot Cake Marmalade with Yogurt and Fresh Fruit
At Molly’s Rise and Shine in New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. This take on chef Mason Hereford’s marmalade gets big flavor from stewing carrots and apple with cinnamon, cardamom, and star anise for a warmly spiced result.
Brown-Butter Pancakes with Sheet Pan Berry Syrup
Andrea Slonecker infuses this batter with toasty browned butter to fry up on the griddle into fluffy, lacy-edged flapjacks. Her super-fast sheet pan fruit syrup comes together in minutes.
Buttermilk Crumpets
Crisp on the outside with an airy, spongy center, crumpets are lovely hot out of the pan but also reheat beautifully in the toaster. Buttermilk helps to keep them tender and light, while spelt flour lends a nutty flavor.
Purple Daikon Coconut Yogurt Toast with Peanut Salsa
Thick coconut yogurt, peppery purple daikon radish, and chile-lime peanut salsa inspired by salsa macha come together for this savory yogurt toast created by Filipino American chef Woldy Reyes. He advises using a thick coconut yogurt for this recipe; if yours is too thin, spoon it into a piece of cheesecloth and let it drain over a bowl for a couple of hours to thicken.
Blueberry and Meyer Lemon Breakfast Pastry
Baking up flaky and buttery in a few short minutes, frozen puff pastry is the secret to simple morning pastries. This sweet, easy breakfast pastry comes together without much planning (just thaw some puff pastry the night before). Tart dried blueberries aren’t just a pretty topping; they help balance the sweetness of this nostalgic breakfast treat.
Soft-Cooked Eggs with Hollandaise and Ham
Winemaker André Mack shared the recipe for this classic, elegant breakfast dish. The salty ham complements golden, jammy egg yolks and a simple hollandaise, showcasing the excellence of each ingredient.
Asparagus and Spring Onion Salad with Seven-Minute Eggs
Spring onions are the sweetest alliums of the year, and they play well in this salad with first of-the-season asparagus and tender lettuces. Soy and ginger team up with sherry vinegar in the tangy dressing that’s perfect with the rich, jammy egg yolks. If spring onions aren’t available, you can substitute scallions.
Smoked Salmon Eggs Benedict with Caper Butter Hollandaise
Upgrade Eggs Benedict with a hollandaise sauce made with caper-infused butter, smoked salmon, and brown butter-fried capers. Fresh, peppery arugula perfectly balances the rich salmon and hollandaise. Piled onto toasted English muffins with poached eggs, fresh chives, and crispy capers, it makes an impressive (and tasty) addition to Easter brunch.
Asparagus-and-Zucchini Frittata
Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese, and salumi, or for lunch with a green salad.
Scrambled Eggs Florentine
Fold spinach and mascarpone into soft scrambled eggs and spoon them over crostini for an easy brunch appetizer. Don’t forget to have some fresh chives on hand for garnish.
Roasted Asparagus and Mushrooms
Roasted asparagus and hen-of-the-woods mushrooms go with any Easter dish, from glazed ham to a spring quiche. The vegetables roast first in olive oil then finish in butter for an extra dimension of flavor and a nice sheen.
Olive Oil Cake with Honey-Yogurt Cream and Strawberries
Olive oil and almond flour keep this spring cake dense and moist so it can hold plenty of juicy macerated strawberries. Lime infuses the cake batter, and a tangy yogurt whipped cream brightens each slice.
Glazed Lemon-Ginger Scones
Restaurateur Aimee Olexy’s cream-based scones are light and moist. Chewy candied ginger, plus a powdered sugar and lemon juice glaze, deliver a nice touch of citrus.
Baked Goat Cheese Salad
Chef Alice Waters’ baked goat cheese salad is legendary. The harmonious blend of lettuces and softly baked goat cheese coated in thyme and breadcrumbs is served alongside crunchy garlic croutons.
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