The Best Menu Ideas for Easter Sunday Brunch

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Last week I posted my budget-friendly brunch tablescape. Whether you are like me and plan the table first and then the menu or vice versa; I’ve got you covered.

My easter brunch menu always includes make-ahead casseroles. The best part of breakfast casseroles is they are easy recipes with simple ingredients.

You can prepare them the day before and pop them in the oven. My basic egg casserole is some type of bread, croissant, crescent rolls, or buns, covered with an egg and milk mixture.

Using potatoes instead of bread can also be done. A base with tater tots, hashbrowns, or thinly sliced potatoes would taste amazing.

You can then add any type of meat. We prefer ham but other options might be bacon or sausage.

Vegetables are also a wonderful addition. Great additions would be spinach, asparagus, green onions, cherry tomatoes, bell peppers, or yellow onions.

Another perfect addition is shredded cheddar cheese but you can also add parmesan cheese, or crème fraîche for a creamy, cheese flavor.

Don’t forget to add some fresh herbs like thyme or rosemary for that fresh-from-the-garden taste.

The beauty of these make-ahead dishes is that the entire dish is Easter breakfast. You can add sides but you don’t have to!

If you’re looking for a sweet vs savory dish, here is a recipe for a French toast bake that sounds so yummy.

All of these can be prepared or purchased ahead of time.

• Parfait Bar

  
  

  • Yogurt
  • Fresh Berries
  • crunchy granola
  • banana slices
  • brown sugar
  • honey

  
  

• Coffee Cakes
• Carrot Cake Muffins
• Lemon Poppy Seed Cupcakes (Recipe Below)
• Cinnamon Rolls
• Hot Cross Buns
• Bagels

  
  

  • Cream Cheese (Different flavors)
  • Smoked Salmon
  • Capers
  • Onions

  
  

• Deviled Eggs (I use the hard-boiled eggs that we colored)
• Fresh Fruit Salad
• Jello Molds
• Shrimp Cocktail

• Mixing Bowls
• muffin tin
• muffin paper cups

• 3 cups all-purpose flour
• 1 cup sugar
• 2 tbsp poppy seeds
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1-1/2 cup plain whole milk yogurt
• 2 tbsp fresh squeezed lemon juice
• 1-1/2 tbsp grated lemon zest
• 2 large eggs
• 8 tbsp unsalted butter, melted and cooled

• 1/4 cup sugar
• 1/4 cup lemon juice
• course sugar for sprinkling

• Adjust oven rack to middle position and pre-heat oven to 375°
• Place muffin cups into the muffin pan
• Whisk all dry ingredients together and set aside
• In a separate bowl, whisk the yogurt, lemon juice, lemon zest and eggs until smooth
• Gently fold the yogurt mixture into the dry ingredients until just combined. Fold in the melted butter. Do not overmix as that can make the muffins dense.
• Using an ice cream scoop, divide the mixture evenly into the muffin cups.
• Bake in oven for 20-25 minutes or until they are golden brown and a toothpick in the center comes out clean. Rotate the muffins pan 1/2 way through the baking process.

• While the muffins are baking, stir the lemon juice and sugar together in a small saucepan. Stirring until it makes a light syrup. About 3-5 minutes.
• Remove baked muffins from the oven and brush the top with lemon syrup and sprinkle with coarse sugar. Let them cool for about 10 minutes before you serve.

Then you can consider serving the traditional classic eggs benedict, classic French toast, and/or pancakes with maple syrup.

I’ve also made this quick egg bake. It’s a little more prep on Sunday but it’s delicious.

• Mixing Bowls
• Cast Iron Pan

• 8 pieces bacon
• 1 tblsp butter
• 1 tblsp grapeseed oil
• 6-8 eggs
• 1 cup half & half or heavy cream
• 1/4 tsp salt
• 1/4 tsp pepper
• dash of grated nutmeg
• dash of cayenne pepper
• 2 green onions Finely sliced
• 1 cup Guyere Cheese I used a guyere/swiss mix
• 1 tbsp fresh chives for garnish

• Heat oven to 375°
• Cook bacon until crispy, crumble and set aside
• Put oil and butter in cast iron skillet and heat on medium heat
• Whisk eggs and then add cream and whish together with spices, set aside
• Put sliced green onions into melted, hot butter and stir while cooking for 1 minute
• Add egg mixture to hot skillet
• Add cheese and cooked bacon to egg mixture in pan and stir together
• Turn heat down a bit and let cook for about 4-5 minutes. Working your way around the skillet, pull the egg from the side, letting the liquid egg mixture move to the sides. Do this twice.
• Put cast iron skillet into the oven and let cook until the mixture is cooked through, about 20 – 25 minutes.
• Let sit for about 3 minutes and then cut into pie shaped pieces and serve. Garnish with chives

• Mimosa – Options of Cran-Rasberry Juice, Orange Juice, or Lemonade
• Bloody Marys
• Wine Spritzer with fruit ice cubes
• Coffee Drinks

Some people prefer to snack during the day. Perhaps they have refreshments after church and would rather wait for an Easter Dinner.

A glazed ham seems to be a perennial favorite but some other options are leg of lamb, prime rib, or beef tenderloin.

Some great sides for a Sunday dinner include:

• Mashed Potatoes
• Carrots, Asparagus, Brussels sprouts, Beans, or Peas
• Spring Salad
• Dinner Rolls

Our children are grown but they still enjoy an Easter Egg Hunt.

We cap off the day with them running around looking for eggs that are filled with some candy but also dollar bills which is much more appealing to our kids.

Last year I got them all a wooden six-pack holder and we hid craft beers. They had so much fun with that.

Not everyone celebrates Easter but I hope these easy brunch recipes are helpful for any type of celebratory brunch.

Peace, Love, and Easter Blessings,

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