Easter Brunch Recipes
Put a little spring in everyone’s step on Sunday morning with these delicious Easter brunch recipes. We’ve rounded up our favorite frittatas, muffins, cocktails and more!
Photo By: Matt Armendariz
Photo By: Chantell Quernemoen | Brett Quernemoen
Photo By: Johnny Miller
Photo By: Kana Okada ©Kana Okada 2012
Photo By: Teri Lyn Fisher
Photo By: Jason Clairy ©Clairy Productions Inc.
Photo By: Yunhee Kim
Photo By: Melissa Libertelli
Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved
Photo By: Kate Mathis ©© 2016, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Stacy Howell
Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Tara Donne
Photo By: Levi Brown
Photo By: Marshall Troy ©2012,Television Food Network, G.P. All Rights Reserved
Photo By: Kate Mathis ©2016, Television Food Network, G.P. All Rights Reserved
Photo By: Ryan Dausch
Photo By: David Malosh
Photo By: Con Poulos
Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.
Photo By: Jason Clairy ©Clairy Productions Inc.
Photo By: Matt
Classic Cinnamon Rolls
These classic rolls are way better than anything the Easter bunny is bringing — we promise. Cinnamon roll dough needs to rest overnight, so start making these a day before you want to serve them.
Get the Recipe: Classic Cinnamon Rolls
Ham, Broccoli and Cheddar Frittata
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.
Get the Recipe: Ham, Broccoli and Cheddar Frittata
Carrot Hash with Eggs and Pesto
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.
Get the Recipe: Carrot Hash with Eggs and Pesto
Sticky Monkey Bread
Get the Recipe: Sticky Monkey Bread
Asparagus and Cheese Tart
Take advantage of fresh asparagus by making this impressive springtime tart.
Get the Recipe: Asparagus and Cheese Tart
Layered Ham and Cheese Biscuits
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.
Get the Recipe: Layered Ham and Cheese Biscuits
Bloody Mary
How beautiful is Trisha’s bloody Mary bar? She serves her cocktails with an array of garnishes including pickles, celery, cherry peppers and more.
Get the Recipe: Bloody Mary
Zucchini Bread Waffles
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.
Get the Recipe: Zucchini Bread Waffles
Hot Cross Buns
Make these fresh sweet buns part of your Easter tradition. Plumped currants and lemon zest-spiked glaze dress these up for the holiday.
Get the Recipe: Hot Cross Buns
Spring Frittata
Ricotta, thyme and zucchini add fresh pops of color to this beautiful frittata.
Get the Recipe: Spring Frittata
Herb Melon Salad
Giada takes fruit salad to the next level by incorporating fresh herbs, like basil and mint, and a tangy champagne syrup.
Get the Recipe: Herb Melon Salad
Easter Bread
Make this airy bread the day before, and if you have any left over, make amazing French toast with it the day after.
Get the Recipe: Easter Bread
Ricotta, Ham and Scallion Tart
This simple brunch-perfect tart starts with a store-bought pizza crust. Fill it with creamy ricotta, ham, egg and scallions.
Get the Recipe: Ricotta, Ham and Scallion Tart
Lemon Blueberry French Toast Bake
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!
Get the Recipe: Lemon Blueberry French Toast Bake
Potato Nests with Peas, Ham and Cream Cheese
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.
Get the Recipe: Potato Nests with Peas, Ham and Cream Cheese
Bobby's Carrot-Orange Mimosas
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!
Get the Recipe: Carrot-Orange Mimosas
Fruity Morning Galette
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!
Get the Recipe: Fruity Morning Galette
French Toast Casserole with Brown Sugar-Walnut Crumble
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.
Get the Recipe: French Toast Casserole with Brown Sugar-Walnut Crumble
Warm Asparagus Salad
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.
Get the Recipe: Warm Asparagus Salad
Strawberry Muffins
Use the first strawberries of the season in Ina's super-easy muffins.
Get the Recipe: Strawberry Muffins
Frittata with Asparagus, Tomato, and Fontina
Get the Recipe: Frittata with Asparagus, Tomato, and Fontina
Blueberry Blintzes
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.
Get the Recipe: Blueberry Blintzes
Sour Cream Coffee Cake
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.
Get the Recipe: Sour Cream Coffee Cake
Crop Tart
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.
Get the Recipe: Crop Tart
Banana Crunch Muffins
Get the Recipe: Banana Crunch Muffins
Bunny Butt Carrot Cake Pancakes
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.
Get the Recipe: Bunny Butt Carrot Cake Pancakes
Mushroom Dutch Baby with Chorizo Potatoes
Spicy chorizo, crisp potatoes and tender mushrooms put a savory twist on this puffy pancake.
Get the Recipe: Mushroom Dutch Baby with Chorizo Potatoes
Spring Radish Salad
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.
Get the Recipe: Spring Radish Salad
Bloody Caesars
A Bloody Caesar is a slight variation on the traditional Bloody Mary. It's made with Clamato juice instead of the usual tomato juice.
Get the Recipe: Bloody Caesars
Lemon-Ricotta Pancakes
Giada adds lemon and ricotta to buttermilk pancakes for a tangy burst of fresh flavor in everyone's favorite breakfast dish.
Get the Recipe: Lemon-Ricotta Pancakes
Biscuits With Cream Gravy, Sausage and Scrambled Eggs
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.
Get the Recipe: Biscuits With Cream Gravy, Sausage and Scrambled Eggs
Radish and Smoked Salmon Tart
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.
Get the Recipe: Radish and Smoked Salmon Tart
"Everything" Savory Potato Waffles with Smoked Salmon
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.
Get the Recipe: "Everything" Savory Potato Waffles with Smoked Salmon
Grilled Asparagus with Poached Egg, Parmigiano and Lemon Zest
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.
Get the Recipe: Grilled Asparagus with Poached Egg, Parmigiano and Lemon Zest
Smoked Salmon Spread
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.
Get the Recipe: Smoked Salmon Spread
Cinnamon-Orange Rolls
Trisha prefers sweet options for brunch, like these decadent cinnamon-orange rolls. For a bold citrus flavor, she incorporates orange juice into both the dough and glaze of her sticky-sweet dish.
Get the Recipe: Cinnamon-Orange Rolls
Spiced Avocado Toast with Citrus-Cured Salmon and Poached Egg
Spice-poached eggs, citrus-cured salmon, everything spice and a homemade arugula pesto make this avocado toast fancy enough for Easter brunch.
Get the Recipe: Spiced Avocado Toast with Citrus-Cured Salmon and Poached Egg
Lemon Ricotta Pancakes with Figs
You can’t go wrong with Ina’s five-star pancakes, which feature a bright lemon flavor and fluffy, tender texture.
Get the Recipe: Lemon Ricotta Pancakes with Figs
Torta Pasqualina
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.
Get the Recipe: Torta Pasqualina
