52 Easter Brunch Recipes That Make Planning a Breeze

If you’re anything like us you look forward to a mid-morning egg hunt and brunch on Easter Sunday just as much as the family dinner and festive desserts that will follow later in the day. From fluffy frittatas and braided Easter bread to carrot muffins and pastries swirled with chocolate (it is Easter, after all) brunch always makes us feel like we can have it all. And, with these recipes, you can. We’ve rounded up everything you need to prepare a spread of favorites, starting with classic cinnamon rolls. The dough needs to rest overnight so you’ll need to start making them the day before but it’s more than worth the effort. These frosting-topped treats are just as sweet and delicious as anything the Easter bunny’s bringing!

This easy ham and cheese frittata, spiked with some healthy broccoli, works as a centerpiece of a brunch, easy leftovers for a quick lunch or dinner paired with a green salad.

This crustless quiche is a lighter, fuss-free take on a classic, layering tender cauliflower, savory ham, and melted cheese in a rich, creamy egg custard.

For this version of the savory Italian Easter pie that originated in Liguria, I scaled down the traditional 33 layers of flaky olive oil crust to 12, as many modern cooks do. The filling is made with a combination of Swiss chard and baby spinach that I braise until dry -- it lets me skip the steps of blanching, squeezing and sauteing. I add a little yogurt to the ricotta to mimic the flavor and texture of tangy prescinseua cheese, often used in the torta but unavailable in the United States. Don't be afraid of the 12-layer crust! It's easier than you think and much more forgiving than regular pie dough.

This easy loaf cake is bright and tender, made with yogurt for moisture and infused with fresh lemon flavor throughout.

Make this airy bread the day before, and if you have any left over, make amazing French toast with it the day after.

All it takes is the addition of nuttiness from poppy seeds and brightness from lemon to give your classic coffee cake a new springy twist. Nutmeg is the secret ingredient that ties together the sweet and salty buttery oat topping.

Molly uses every part of the carrot in her easy brunch dish. The carrot itself forms the base of the egg cups, while the tops are mixed into a bright and flavorful pesto.

We're particularly fond of these adorable bunny buns. With just a few twists and pulls, you can turn regular Easter rolls into a fun and festive treat.

Elevate that can of salmon that’s been hanging out in the pantry by combining it with sweet sauteed leeks and tangy goat cheese to create an easy frittata. Perfect for feeding a crowd in a hurry, this elegant dish will be all the rage at your Easter brunch.

Make these fresh sweet buns part of your Easter tradition. Plumped currants and lemon zest-spiked glaze dress these up for the holiday.

Take advantage of fresh asparagus by making this impressive springtime tart.

These fluffy buttermilk biscuits have melty Cheddar pulsed into the dough, and then more cheese as well as black forest ham are layered inside, so the flavors and textures run through and through. Serve them warm on their own, or add a shmear of honey butter and jam for a delightful brunch dish.

Ina’s carrot-y muffins are a must on any Easter table. They’re packed with apple, pineapple and coconut for natural sweetness — and buttery pecans for a nutty crunch.

This recipe takes iced cinnamon rolls and gives them a fresh twist by replacing the cinnamon and sugar swirl with canned poppy seed filling and fresh lemon. Canned poppy seed filling can be found in the baking aisle and is a thick mixture of sweet syrup and crunchy poppy seeds. It’s great in this recipe because there is no need to add any additional sugar to the filling.

How beautiful is Trisha’s bloody Mary bar? She serves her cocktails with an array of garnishes including pickles, celery, cherry peppers and more.

This refreshingly delicious fruit salad uses a minimum of ingredients to maximum effect. Sliced oranges and apples get tossed with a flavorful syrup made simply by simmering orange juice, honey and fresh ginger together.

Start the morning by using up your day-olds with this delicious Breakfast Bagel Casserole with bacon and tomato.

Asparagus pairs wonderfully with everything from eggs to ham, making it the perfect veggie for your Easter brunch. Kardea tops her asparagus with lemon, walnuts and Parmesan for a textured dish that hits all the right notes.

Love zucchini bread but hate how long you have to wait until it's baked to perfection? These zucchini bread waffles are just what you need. They're made with grated zucchini and spiced with the cinnamon and nutmeg you crave — and they're ready in only a half-hour.

If you're planning to load up on chocolate and sweets on Easter Sunday, these muffins can be a great compromise: they're rich and chocolatey — but secretly packed with good-for-you grated zucchini!

Ricotta, thyme and zucchini add fresh pops of color to this beautiful frittata.

Molly’s Mom made crumb cake all the time when Molly was growing up. This recipe is her nostalgic ode to those addictive streusel-topped dense cakes that she craves. And for juicy pops of fruitiness, this one is loaded with mixed berries…because you have to have berries at brunch!

Use the first strawberries of the season in Ina's super-easy muffins.

This simple brunch-perfect tart starts with a store-bought pizza crust. Fill it with creamy ricotta, ham, egg and scallions.

You’ll want to wake up to these tender, buttery scones that pair the sweet-savory flavors of grapefruit and rosemary in just the right amounts. For a touch more sweetness, the scones get topped with a honey-butter glaze brightened with grapefruit juice and zest.

This impressively tall quiche is about double the height of a regular one and features a generous filling of rich, custardy eggs, bacon, cheese, potatoes, and leeks with a crisp, buttery crust to hold it all in. The quiche tastes best at room temperature and is the perfect make-ahead dish for a brunch party. (Bake the quiche the day before and refrigerate it once cooled. About an hour before serving, remove the springform ring and reheat the quiche on a baking sheet in the oven at 300 degrees F until just warmed through.)

Giada takes fruit salad to the next level by incorporating fresh herbs, like basil and mint, and a tangy champagne syrup.

The best part about Jeff’s five-star French toast? You can prepare and refrigerate it the night before, so come Easter morning all you need to do is bake and eat!

This elegant appetizer comes together easily with simple, time-saving ingredients. Frozen hash browns are pressed into mini muffin tins and baked into crispy nests filled with ham, lemony cream cheese, and peas.

Fresh berries shine in Ree’s morning galette, which relies on frozen puff pastry dough for easy assembly and quick baking. Don’t forget the yogurt and honey for serving!

Take a page from Bobby's brunch playbook and serve this sweet take on a classic mimosa. To make it, Bobby mixes carrot and fresh orange juice with chilled champagne. For even more whimsy, top each flute with carrot greens. Who knows, maybe the Easter bunny will stop by for one, too!

This is a glorious dish to make for brunch guests: You soak the bread in eggs overnight, so the next morning all you have to do is top the casserole with streusel and bake. The overnight soak makes the finished French toast almost like a custardy souffle.

Similar to crepes, blintzes are thin pancakes that you fold over filling and pan-fry until golden. Molly fills hers with a lemon-ricotta mixture and serves the blintzes with a sweet blueberry sauce.

Your brunch spread isn't complete without this cozy coffee cake. Sour cream may seem like a strange addition, but it ensures the end product is super moist.

Eat the rainbow with this colorful dish. Though we love radishes, carrots, onions and asparagus, they can easily be substituted by whatever produce you have on hand.

These pancakes incorporate all of the familiar flavors of carrot cake, including cream cheese frosting, into one adorable breakfast. We like them best with honey, but you may also serve them with maple syrup.

Spicy chorizo, crisp potatoes and tender mushrooms put a savory twist on this puffy pancake.

Set this warm, chocolate-filled bread on your table for brunch and let your friends and family dive in. You don't need to make a specific number of circles with the cutter, just fit as many as you can into your cake pan.

You don’t need a centerpiece when you have Geoffrey’s beautiful spring salad. He incorporates radish, orange and grapefruit for tons of bright color and fresh, zingy flavor.

A Bloody Caesar is a slight variation on the traditional Bloody Mary. It's made with Clamato juice instead of the usual tomato juice.

Giada adds lemon and ricotta to buttermilk pancakes for a tangy burst of fresh flavor in everyone's favorite breakfast dish.

If you're craving a scratch-made all-American breakfast, Bobby's recipe will hit the spot. We're pretty sure you're never going back to store-bought breakfast sausage once you try this version.

Guests are sure to be in awe when they lay eyes on this colorful spring tart. To make the eye-catching filling, toss and coat your salmon and radishes in vinegar, tarragon, parsley and garlic-herb cheese spread. Sprinkle with flaky sea salt and dig right in.

Inspired by the classic bagel combo, Valerie’s waffles put a savory spin on brunch. She flavors potato waffles with "everything" seasoning, then tops the dish with crème fraiche, smoked salmon, capers and dills.

Although it may not seem like it, poached eggs are the perfect make-ahead brunch. You cook them just enough to set ahead of time and store in cold water. When it's time to eat, you (gently) drop them back in simmering water to warm through and breakfast is served.

Whether you need a simple crudité or a spread for bagels, Geoffrey’s recipe has you covered. He incorporates lemon, chives and mayonnaise for flavor that’s complementary to salmon without overpowering the delicate fish.

You can’t go wrong with Ina’s five-star pancakes, which feature a bright lemon flavor and fluffy, tender texture.