Serve Your Guests a Special Easter Brunch Using These 7 Recipes
The key to hosting a stunning Easter brunch is to serve a variety of sweet and savory dishes that will appease all of your guests’ appetites. Whether you’d like to showcase fresh spring ingredients, create stunningly sweet cinnamon rolls and sour cherry coffee cake, or prepare hearty omelets and quiche, these dishes are the perfect addition to your Easter brunch menu. Only a few of these recipes will require your attention Easter morning; many of them can easily be made in advance, ensuring you have a stress-free Easter. Read on to discover seven brunch recipes that will make Easter Sunday even more special!
1. Baked Brunch Omelet
AllRecipes.com’s Baked Brunch Omelet will take center stage at your Easter celebration. Cubes of bread combine with ham, cheese, eggs, onion, and hot pepper sauce, creating a superbly satisfying dish. For easy Easter morning preparation, assemble this recipe the night before and bake it in the morning; it yields one (9-by-13 inch) pan.
- ½ loaf white bread, cut into cubes
- 1½ pounds cheddar cheese
- 1 cup cubed cooked ham
- 8 eggs
- 2 cups milk
- 1 pinch salt
- 1 dash hot pepper sauce, or to taste
- ¼ cup chopped green onion
Directions: Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-by-13 inch baking pan. Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat. In a large bowl, beat together eggs, milk, salt, hot sauce, and green onions. Pour egg mixture into pan. Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.
2. Banana Crunch Muffins
Shredded coconut, walnuts, dried banana chips, and granola elevate banana muffins, turning them into a stunning dish that will appease your brunch guests. Food Network’s recipe can be made in advance, ensuring you don’t spend all of Easter in the kitchen. We recommend warming them up just before serving and pairing them with Betty Crocker’s Cinnamon Banana Butter. It yields 18 large muffins.
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ pound unsalted butter, melted and cooled
- 2 extra-large eggs
- ¾ cup whole milk
- 2 teaspoons pure vanilla extract
- 1 cup mashed ripe bananas (2 bananas)
- 1 cup medium-diced ripe bananas (1 banana)
- 1 cup small-diced walnuts
- 1 cup granola
- 1 cup sweetened shredded coconut
- Dried banana chips, granola, or shredded coconut, optional
Directions: Preheat the oven to 350 degrees Fahrenheit. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture.
Scrape the bowl and blend well. Don’t overmix. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
3. Poached Eggs Benedict
No Easter menu should be without this quintessential brunch dish. English muffins, Canadian bacon, and eggs are a match made in heaven, and a rich, creamy hollandaise sauce completes Cooking Channel’s recipe. Looking to add another homemade element to your Easter offerings? Serve your eggs, ham, and sauce atop Country Living’s Homemade English Muffins.
- 4 English muffins, split in half and toasted
- 2 tablespoons white vinegar
- 1 tablespoon salt
- 8 slices Canadian bacon
- 8 large eggs
- 3 tablespoons chopped chives
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 stick unsalted butter, melted and still warm
- ⅛ teaspoon cayenne pepper
- Salt and pepper
Directions: Fill a 12-inch skillet nearly to the rim with water. Add the vinegar, 1 teaspoon of salt and bring to a gentle simmer over medium heat. While water comes to a simmer cook the bacon in a 12-inch fry pan over medium heat until well-browned on each side. Transfer to a paper towel-lined plate and cover with foil to keep warm. When water comes to a simmer crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with remaining eggs. Using a slotted spoon carefully corral the white of each egg around its yolk. Poach the eggs, turning them occasionally with a slotted spoon, until the whites are firm or to the desired degree of doneness, 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel.
Lightly dab the eggs with the towel to remove any excess water. To make the hollandaise sauce, while eggs are poaching blend the egg yolks and lemon juice together in a blender until smooth and frothy, about 10 seconds. With the blender running, very slowly drizzle in half the butter until the mixture is quite thick, about 1½ minutes. Blend in 2 teaspoons of hot water. Continue to slowly blend in the remaining butter, about 1 minute. Blend in additional hot water, 1 teaspoon at a time, as needed until the sauce coats the back of a spoon. Stir in the cayenne pepper and season with salt and pepper to taste. Arrange the English muffins on individual plates and top with bacon. When the eggs are cooked, place them on top of the bacon, pour the hollandaise sauce over the eggs and garnish with the chives.
4. Sparkling Fruit with Granola Streusel
A touch of wine is included in Delish’s recipe for Sparkling Fruit with Granola Streusel. Your guests will love the combination of pears, lemon, apricots, blackberries, cashews, granola, and spices, and you’ll love that you can start this dish the night before. If you’re assembling this dish in advance, Delish suggests using a still white wine, like Riesling; if you’re preparing this dish the day you’re serving it, open a bottle of sparkling wine and use the rest to make mimosas! The recipe yields 8 servings.
- 3 large pears, cut
- 1 lemon
- 1 cup dried apricots
- Just over ¼ cup crystallized ginger
- 2 tablespoons sugar
- 1 bag frozen blackberries
- ½ cup dry sparkling wine
- 2 cups plain granola
- ½ cup cashews
- 3 tablespoons unsalted butter
- 2 tablespoons dark brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- 1 large egg
Directions: Preheat oven to 350 degrees Fahrenheit. In a large bowl, stir together pears, lemon zest and juice, apricots, crystallized ginger, and sugar. Fold in blackberries and transfer to a 9- by 13-inch baking dish or 6 to 8 single-serving ramekins. Drizzle wine over the top and set aside. In a medium bowl, mix together granola, cashews, butter, brown sugar, ground ginger, salt, and egg.
Scatter over fruit mixture. At this point, the dish can be baked immediately or covered and refrigerated overnight. Bake until granola is golden brown and juices are bubbling, about 30 minutes. Let cool 10 minutes, then serve warm or at room temperature.
5. Fluffy, Buttery Cinnamon Rolls
It takes some time to prepare Food & Wine’s Fluffy, Buttery Cinnamon Rolls, but we promise they’re well worth the effort! If you’d like to make this recipe ahead of time, you can cover the unbaked rolls in plastic wrap and allow them to rise overnight; just make sure you let them warm to room temperature before baking. In addition, the baked cinnamon rolls can be covered in plastic wrap and stored overnight at room temperature. For extra flavor, add ¼ cup of chopped pecans or walnuts and ¼ cup of chopped raisins to the filling.
- 1 cup whole milk
- 2 envelopes active dry yeast
- ½ cup plus 1 pinch granulated sugar
- 2 sticks (8 ounces) unsalted butter, softened
- 1 teaspoon salt, plus more for seasoning
- 2 large eggs
- 4¼ cups sifted all-purpose flour
- ½ cup packed dark brown sugar
- 1 tablespoon plus ⅛ teaspoon ground cinnamon
- 1 cup confectioners’ sugar
- 2 tablespoons half-and-half
Directions: In a small microwave-safe bowl, microwave the whole milk at high power in 30-second bursts until it’s warm but not hot. Stir in the yeast and a pinch of granulated sugar and let the milk stand until foamy, about 5 minutes. In the bowl of a standing electric mixer fitted with the paddle, beat 1 stick of the butter with the ½ cup of granulated sugar and the teaspoon of salt at medium speed until light and fluffy. Beat in the eggs, 1 at a time, until blended. Add 2 cups of the flour and beat at low speed until incorporated. Beat in the warm milk mixture, scraping in any yeast that has settled in the bottom of the bowl. Switch to a dough hook. Gradually add the remaining 2¼ cups of flour and beat at medium speed until a soft, sticky dough forms, about 5 minutes. Scrape the dough into a large, lightly oiled bowl and cover with plastic wrap. Let the dough stand in a warm place until it is doubled in bulk, about 1 hour.
Cut four 15-inch-long sheets of wax paper. Turn the dough out onto a well-floured work surface and divide it into quarters. Working with 1 piece at a time, roll the dough to a 14-by-7-inch rectangle, about ¼-inch thick. Roll the dough around the rolling pin and unroll it onto a sheet of wax paper. Repeat with the remaining 3 pieces of dough. Transfer 2 sheets of dough to each of 2 baking sheets and freeze for about 15 minutes, until well chilled but still pliable. Meanwhile, in a medium bowl, blend the remaining stick of butter with the brown sugar, 1 tablespoon of the cinnamon and a pinch of salt. Evenly spread 1 sheet of dough with one-fourth of the cinnamon butter. Trim the edges to form a neat 12-by-6-inch rectangle. Working from a long side, tightly roll up the dough.
Return the dough to the freezer and chill until very cold, about 20 minutes. Repeat with the remaining sheets of dough and cinnamon butter. Butter a 10-inch springform pan. Cut the rolls 1-inch thick.Arrange the cinnamon rolls, cut side up, in concentric circles in the pan, starting from the edge and working into the center. Cover the rolls with plastic wrap and let them rise in a warm place for about 1 hour, until puffy. Preheat the oven to 350 degrees Fahrenheit. In a small bowl, mix the confectioners’ sugar with the half-and-half and the remaining ⅛ teaspoon of cinnamon. Remove the plastic from the rolls and bake them for about 40 minutes, until golden and risen and an instant-read thermometer inserted in the center registers 180 degrees. Let stand for 5 minutes, then run a knife around the inside of the pan to loosen the ring from the rolls. Remove the ring. Slide the rolls onto a plate, drizzle with the glaze and serve.
6. Asparagus and Smoked Salmon Quiche
Eating Well delivers a healthy brunch dish that won’t derail your diet. This recipe creates a nutritious quiche using a whole-grain crust and a wide variety of good-for-you ingredients, including asparagus, smoked, salmon, and caramelized onions. Feel free to make this dish ahead of time; it tastes good served warm or at room temperature.
- ¾ cup white whole-wheat flour
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons cold butter
- 2 tablespoons sour cream
- 2 tablespoons extra-virgin olive oil
- 2 to 3 tablespoons ice water
- 2 teaspoons extra-virgin olive oil
- 2 cups diced onions
- ⅛ teaspoon salt plus ¼ teaspoon, divided
- 2 tablespoons water
- 1 cup finely chopped asparagus
- ½ cup chopped smoked salmon
- 1 tablespoon chopped fresh dill
- ½ cup reduced-fat cream cheese, cut into small pieces
- 4 large eggs
- 2 large egg whites
- ¾ cup low-fat milk
- ¼ cup sour cream
- ¼ teaspoon freshly ground pepper
Directions: To prepare crust, whisk whole-wheat flour and all-purpose flour with salt in a medium bowl. Cut butter into small pieces; using your fingers, quickly rub the butter into the dry ingredients until smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle 2 tablespoons of ice water over the mixture. Toss with a fork until evenly moist; if the mixture seems dry, add up to 1 more tablespoon water. Knead the dough in the bowl a few times — the mixture may still be a little crumbly — then firmly press into a disk. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Preheat oven to 375 degrees Fahrenheit. Coat a 9-inch pie pan with cooking spray. Heat oil in a medium skillet over high heat.
Add onions and ⅛ teaspoon salt; cook, stirring frequently, until the onions start to brown, 3 to 5 minutes. Add water, reduce heat to low and cook, stirring frequently, until the onions are golden brown and very soft, about 15 minutes. Remove from heat and let cool while you roll out the crust. Place the dough on a sheet of parchment or wax paper and roll into a 12- to 13-inch circle, dusting the top with a little flour, as needed. Place the prepared pie pan upside down in the center of the dough. Holding one hand on top of the pan and the other hand underneath the paper, flip pan and dough over so the dough is lining the pan.
Remove the paper and patch any tears in the dough. Trim the crust so it evenly overhangs the edge by about 1 inch, then tuck the edges under at the rim and crimp with your fingers or a fork. Spread the caramelized onions in the bottom of the crust. Layer asparagus and smoked salmon over the onions and sprinkle with dill. Top with cream cheese. Whisk eggs, egg whites, milk, sour cream, pepper and the remaining ¼ teaspoon salt in a medium bowl. Pour the mixture into the crust. Bake the quiche until puffed and firm when touched in the center, 40 to 50 minutes. Let cool on a wire rack for 15 minutes. To serve, cut into 8 pieces.
7. Yeasted Cheese-and-Sour-Cherry Coffee Cake
Cream cheese and cherries are swirled throughout this decadently sweet coffee cake. You’ll need time to let the dough rise when preparing Martha Stewart’s recipe, so we suggest making this dish in advance; it can be stored at room temperature for up to three days. It yields 10 to 12 servings.
- 2¼ teaspoons (one ¼-ounce envelope) active dry yeast
- ¼ cup plus 2 tablespoons plus a pinch of granulated sugar
- ¾ cup warm milk (110 degrees Fahrenheit)
- 1 large egg plus 1 large egg yolk
- 3 cups all-purpose flour, plus more for surface
- Coarse salt
- 1 stick unsalted butter, room temperature, plus more for bowl, pan, and parchment
- 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
- 1½ cups pitted fresh or thawed frozen sour cherries
- 12 ounces softened cream cheese
- 1 large egg yolk
- ¼ cup plus 2 tablespoons confectioners’ sugar
- 1 cup confectioners’ sugar
- 2 tablespoons whole milk
Directions: To make the cake, sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes. Whisk together remaining ¼ cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture. Combine flour and ½ teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes. Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1½ hours. To make the filling, stir together cream cheese, egg yolk, and confectioners’ sugar. Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes.
Roll out to an 18-inch square. Brush edges with egg wash. Spread filling over dough. Top with cherries. Tightly roll dough like a jelly roll. Pinch seam to seal. Coil into a snail shape on a parchment-lined baking sheet. Brush top with egg wash. Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes. Remove plastic wrap. Cut six ½-inch slits into top. Bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more. Transfer pan to a wire rack. Let cake cool. Make the glaze: Mix together confectioners’ sugar and milk. Drizzle over cake. Let set for 5 minutes before serving.