Easter brunch does not need to start at six in the morning with you elbow-deep in batter while everyone else hunts eggs in the garden. The trick is choosing dishes that mostly finish themselves overnight, so the only job left on the day is coffee, a hot oven and a clean apron.
This spread leans both ways on purpose: eggs and quiche for the savory crowd, cinnamon rolls and macaroons for the ones who came for dessert disguised as breakfast. A good half of it can be built the night before, and each entry says exactly how.
A few allergen notes before you start: this list leans on eggs, dairy, gluten, tree nuts and shellfish-free seafood (smoked salmon), so flag that to anyone with restrictions before they load a plate.
The mimosa bar is for the adults at the table only, pour generously but responsibly, and keep a non-alcoholic option in plain sight for anyone driving or abstaining.
If the morning itself is the part you dread more than the cooking, a few gentle morning practices when you’re not a morning person will do more for the mood at the table than another dish ever could.
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Table of Contents
- Classic Easter Deviled Eggs
- Overnight French Toast Casserole
- Bunny Pancakes
- Spring Vegetable Quiche
- Hot Cross Buns
- Easter Fruit Skewers
- Bunny Shaped Cinnamon Rolls
- Mimosa Bar
- Spring Pea and Mint Frittata
- Lemon Ricotta Pancakes
- Asparagus and Gruyere Tart
- Smoked Salmon Bagel Board
- Carrot Cake Muffins
- Spinach Artichoke Bunny Bread Bowl
- Strawberry Spinach Salad with Poppy Seed Dressing
- Lemon Blueberry Scones
- Honey Butter Dinner Rolls
- Coconut Macaroon Nests with Chocolate Eggs
- Baked Brie with Honey and Walnuts
- Frequently Asked Questions
Classic Easter Deviled Eggs
Nobody announces deviled eggs as the centerpiece and yet the plate is always the first one empty. The filling takes five minutes of whisking and the whole thing can live in the fridge long before anyone else is awake.
If you want the pastel look without touching a single dye packet, swirl the peeled whites in beet or turmeric water for a minute before filling. It is a small flourish and it costs nothing extra.
Classic Easter Deviled Eggs
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- paprika for dusting
- fresh chives or dill finely chopped, for garnish
- optional: beet juice or turmeric water for pastel tinted whites
Instructions
- Place the eggs in a single layer in a medium saucepan and cover with 1 inch of cold water.
- Bring to a rolling boil, then cover, remove from heat, and let stand 12 minutes: the whites will be fully set with no gray ring around the yolk.
- Drain and transfer to a bowl of ice water for 10 minutes until cool.
- Peel under running water, pat dry, and slice each egg in half lengthwise.
- Scoop the yolks into a small bowl, keeping the whites intact on a plate.
- Mash the yolks smooth, then stir in mayonnaise, Dijon, vinegar, salt and pepper until the filling holds a soft peak on the fork.
- If tinting, swirl the peeled whites briefly in beet or turmeric water, then pat dry before filling.
- Spoon or pipe the yolk filling back into the whites, mounding it slightly above the rim.
- Dust with paprika, scatter with chives, and chill at least 30 minutes so the filling firms up before serving.
Good to Know
🛍 Shopping guide
Overnight French Toast Casserole
This is the dish that actually buys you the slow morning. Everything happens the night before and by the time coffee is poured, the oven is doing all the work.
Brioche or challah soaks up the custard without turning to mush, and the streusel on top means nobody misses the syrup-drenched crunch of real French toast. Cut it into squares and it serves a crowd without a single flip.
Overnight French Toast Casserole
Ingredients
- 1 loaf about 1 pound brioche or challah, torn into 1 1/2 inch cubes
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 2/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour streusel
- 1/2 cup packed brown sugar streusel
- 1/2 teaspoon ground cinnamon streusel
- 6 tablespoons cold unsalted butter cubed (streusel)
- maple syrup for serving
Instructions
- Butter a 9x13 inch baking dish and scatter the bread cubes evenly across the bottom.
- Whisk eggs, milk, cream, sugar, vanilla, cinnamon and salt together until fully combined.
- Pour the custard over the bread, pressing gently so every cube soaks up liquid.
- Cover tightly and refrigerate overnight, at least 8 hours, until the bread feels heavy and saturated.
- The next morning, combine the streusel flour, brown sugar and cinnamon, then cut in the cold butter until it looks like coarse crumbs.
- Remove the casserole from the fridge 20 minutes before baking and preheat the oven to 350°F.
- Scatter the streusel evenly over the soaked bread.
- Bake uncovered 45 to 50 minutes, until deep golden on top and a knife inserted in the center comes out mostly clean.
- Tent loosely with foil for the last 10 minutes if the top browns too fast.
- Let rest 5 minutes so it sets enough to slice cleanly.
- Serve warm, cut into squares, with warm maple syrup poured over the top.
Good to Know
Bunny Pancakes
These are the pancakes that get photographed before they get eaten, and the kids at the table will not let you serve them any other way again. A face pancake, two ear pancakes, a cloud of whipped cream and two banana paws is the whole trick.
If you are short on griddle space, cook the ears first since they take less time, then hold them on a plate while the faces finish. The pastel candies for cheeks keep the theme without a single dye-stained spoon.
Bunny Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- butter for the griddle
- 1 cup whipped cream
- 2 bananas sliced into rounds
- pastel candy-coated chocolates for the cheeks
Instructions
- Whisk flour, baking powder, salt and sugar together in a large bowl.
- In a separate bowl, whisk milk, egg, melted butter and vanilla until smooth.
- Pour the wet ingredients into the dry and stir just until combined; small lumps are fine.
- Heat a griddle over medium heat and brush lightly with butter.
- For each bunny, pour one 1/2 cup round for the face and two 1/4 cup ovals for the ears.
- Cook until bubbles form across the surface and the edges look matte, about 2 to 3 minutes.
- Flip and cook 1 to 2 minutes more, until golden and springy when pressed.
- Plate each face pancake with the two ear pancakes tucked just behind the top edge.
- Spoon whipped cream in the center of the face and set two banana slices below it for paws.
- Press a pastel candy on each banana slice and one more at the chin for a nose.
Good to Know
🛍 Shopping guide
Spring Vegetable Quiche
A quiche earns its spot because it does the one thing nothing else on this table does: it tastes just as good cold the next day as it does warm from the oven. Asparagus and peas keep it looking like the season actually arrived.
Blind-baking the crust is the one step worth not skipping, otherwise the bottom turns soft under all that custard. Gruyere does the heavy lifting on flavor so you do not need much else.
Spring Vegetable Quiche
Ingredients
- 1 unbaked 9-inch pie crust
- 1 tablespoon olive oil
- 1 cup chopped asparagus 1 inch pieces
- 1/2 cup fresh or frozen peas
- 1/4 cup sliced spring onion
- 5 large eggs
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Gruyere cheese
- 2 tablespoons chopped fresh dill or chives
Instructions
- Preheat the oven to 400°F and fit the crust into a 9-inch tart or pie pan, crimping the edges.
- Prick the bottom, line with parchment and pie weights, and blind bake 15 minutes until the edges turn pale gold.
- Remove the weights and bake 5 more minutes, then reduce the oven to 350°F.
- Heat olive oil in a skillet over medium heat and cook the asparagus 3 minutes, until bright green.
- Add the peas and spring onion, cook 2 more minutes, then set aside to cool slightly.
- Whisk eggs, cream, milk, salt and pepper together until pale and fully blended.
- Scatter half the Gruyere over the bottom of the baked crust.
- Spread the cooked vegetables evenly over the cheese.
- Pour the egg mixture slowly over the vegetables, then top with the remaining Gruyere and dill.
- Bake 35 to 40 minutes, until the center is just set with a slight wobble and the top is lightly golden.
- Cool on a wire rack at least 15 minutes before slicing, so the custard finishes setting.
- Serve warm or at room temperature, in wedges.
Good to Know
🛍 Shopping guide
Hot Cross Buns
These are not optional if the table needs to feel properly Easter and not just springy brunch. The cross on top is piped flour paste, not icing, so it bakes into the bun rather than melting off.
The dough is forgiving about timing, which matters when you also have four other things rising, baking and chilling at once. Let the first rise happen overnight and the morning gets much shorter.
Hot Cross Buns
Ingredients
- 3 1/2 cups all-purpose flour plus more for kneading
- 1/4 cup granulated sugar
- 1 packet 2 1/4 teaspoons active dry yeast
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup warm milk 110°F
- 1/4 cup unsalted butter melted
- 1 large egg
- 2/3 cup dried currants or raisins
- 1/3 cup flour plus 6 tablespoons water for the cross paste
- 2 tablespoons apricot jam warmed, for glaze
Instructions
- Whisk flour, sugar, yeast, cinnamon, nutmeg and salt together in a large bowl.
- Add the warm milk, melted butter and egg, then stir until a shaggy dough forms.
- Knead on a floured surface 8 minutes, until smooth and elastic and it springs back when poked.
- Knead in the currants until evenly distributed.
- Place in a greased bowl, cover and let rise in a warm spot 1 hour, until doubled.
- Punch down and divide into 12 equal pieces, rolling each into a tight ball.
- Arrange the balls in a greased 9x13 inch baking dish, spaced just touching.
- Cover loosely and let rise again 45 minutes, until puffy and touching each other.
- Preheat the oven to 375°F.
- Whisk the extra flour and water into a smooth paste, spoon into a bag with the corner snipped, and pipe a cross over each bun.
- Bake 18 to 20 minutes, until deep golden and the buns sound hollow when tapped.
- Brush with the warm apricot jam right out of the oven, then cool at least 10 minutes before pulling apart.
Good to Know
Easter Fruit Skewers
Something bright and cold needs to sit on this table next to all the warm, buttery things, and this is the five-minute way to get there. No cooking, no cutting board drama, just fruit and a stick.
Pastel marshmallow bunnies at the base turn a fruit plate into something a kid will actually reach for first. Skip them for a more grown-up board and nobody will notice they are gone.
Easter Fruit Skewers
Ingredients
- 10 strawberries hulled
- 20 green grapes
- 1 fresh pineapple cut into 1-inch chunks
- 10 pastel marshmallow bunnies
- 10 wooden skewers 6 inch
Instructions
- Thread one strawberry onto the tip of each skewer, pointed end up.
- Add two grapes below the strawberry.
- Thread two pineapple chunks next, leaving a little space between pieces so they sit flat.
- Slide one marshmallow bunny onto the base of each skewer.
- Arrange the skewers upright in a shallow glass or lay flat on a platter, and chill up to 4 hours before serving.
Good to Know
Bunny Shaped Cinnamon Rolls
Regular cinnamon rolls are good. Cinnamon rolls with two ears pinched onto the top are the ones that get a photo before anyone touches a fork. The shaping is just two thin strips of dough, nothing you need a cutter for.
Keep the icing drizzle thin rather than thick so the faces stay visible underneath. Two mini chocolate chips, pressed in while the rolls are still warm, finish the look.
Bunny Shaped Cinnamon Rolls
Ingredients
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk 110°F
- 1/4 cup unsalted butter melted, plus 4 tablespoons softened for filling
- 1 large egg
- 2/3 cup packed brown sugar filling
- 2 tablespoons ground cinnamon filling
- 16 mini chocolate chips for eyes
- 1 cup powdered sugar
- 2 to 3 tablespoons milk for icing
Instructions
- Whisk flour, granulated sugar, yeast and salt together in a large bowl.
- Add the warm milk, melted butter and egg, then mix until a soft dough comes together.
- Knead on a floured surface 7 to 8 minutes, until smooth and slightly tacky but not sticky.
- Place in a greased bowl, cover and let rise in a warm spot 1 hour, until doubled.
- Roll the dough into a 10x16 inch rectangle on a floured surface.
- Spread the softened butter over the surface, then sprinkle evenly with brown sugar and cinnamon.
- Starting from the long edge, roll into a tight log and pinch the seam to seal.
- Slice into 8 rounds for the bodies, then cut 16 thin strips from the trimmed ends for ears.
- Place each body round on a lined baking sheet and tuck two ear strips just behind the top edge, pinching to attach.
- Cover loosely and let rise 45 minutes, until puffy.
- Preheat the oven to 350°F.
- Bake 16 to 18 minutes, until the bodies are golden and the ears are set but not dark.
- While still warm, press two mini chocolate chips into each face for eyes.
- Whisk powdered sugar with milk until pourable, drizzle over the cooled rolls, and let the icing set 10 minutes before serving.
Good to Know
Mimosa Bar
This is adults only, and the whole point is that nobody is behind the bar mixing drinks. Set out the bottles and pitchers, label everything, and let people build their own glass.
Please pour responsibly and keep the sparkling cider pitcher just as visible as the Champagne, so anyone skipping alcohol never has to ask for it. For more combinations to rotate through the season, our mimosa bar ideas for New Year’s Day brunch work just as well here with a spring juice swap.
Mimosa Bar
Ingredients
- 2 bottles 750 ml each chilled dry sparkling wine or Champagne
- 2 cups fresh orange juice
- 2 cups peach nectar
- 2 cups cranberry juice
- 1 cup fresh strawberry puree
- fresh berries orange twists and mint sprigs, for garnish
- 1 bottle chilled sparkling cider for a non-alcoholic option
Instructions
- Chill the sparkling wine, cider and all juices at least 4 hours so everything pours cold without needing ice.
- Set out 8 to 10 Champagne flutes alongside small pitchers of each juice.
- Label each pitcher so guests know what they are pouring.
- Build each mimosa by filling a flute halfway with sparkling wine, then topping with the juice of choice, roughly equal parts wine to juice for a balanced, bubbly glass.
- Set out the sparkling cider pitcher separately, using the same ratio, for anyone skipping alcohol.
- Garnish each finished glass with a skewered berry, an orange twist or a mint sprig, and serve immediately so the bubbles do not go flat.
Good to Know
🛍 Shopping guide
Spring Pea and Mint Frittata
A frittata is the quiche you make when there is no time or patience for a crust. It goes from stovetop to oven in one pan and holds together just as well room temperature as it does hot.
Peas and mint read as spring in a way almost nothing else on a brunch table does. Feta adds the salt the eggs need without anyone having to reach for the shaker.
Spring Pea and Mint Frittata
Ingredients
- 8 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small leek thinly sliced (white and light green parts)
- 1 cup fresh or frozen peas
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh chives
Instructions
- Preheat the oven to 375°F.
- Whisk eggs, milk, salt and pepper together until smooth.
- Heat olive oil in a 10-inch oven-safe skillet over medium heat and cook the leek 4 minutes, until soft.
- Add the peas and cook 2 minutes more, just until bright green.
- Pour the egg mixture evenly over the vegetables in the skillet.
- Scatter the feta cheese over the top.
- Cook undisturbed on the stovetop 3 minutes, until the edges begin to set.
- Transfer to the oven and bake 12 to 15 minutes, until the center is just set and no longer wobbles when the pan is gently shaken.
- Scatter mint and chives over the top, slice into wedges and serve warm or at room temperature.
Good to Know
Lemon Ricotta Pancakes
These are lighter than the bunny pancakes on purpose, for the part of the table that wants something less sweet. Whipped egg whites folded in at the end are what give them the lift that regular batter never quite manages.
Lemon zest does most of the flavor work, so use a real lemon rather than bottled juice. Keep the first batch warm in a low oven while the rest cooks through.
Lemon Ricotta Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole-milk ricotta cheese
- 3/4 cup milk
- 2 large eggs separated
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter melted, plus more for the griddle
- powdered sugar and lemon wedges for serving
Instructions
- Whisk flour, sugar, baking powder, baking soda and salt together in a bowl.
- In another bowl, stir ricotta, milk, egg yolks, lemon zest, lemon juice and melted butter until smooth.
- Fold the wet mixture into the dry just until combined; the batter will be thick.
- In a separate clean bowl, beat the egg whites until soft peaks hold their shape.
- Gently fold the egg whites into the batter in two additions, keeping as much air in as possible.
- Heat a griddle over medium-low heat and brush with butter.
- Pour 1/4 cup batter per pancake and cook 2 to 3 minutes, until small bubbles appear and the edges look dry.
- Flip carefully and cook 2 minutes more, until golden and cooked through.
- Stack, dust with powdered sugar and serve with lemon wedges and warm maple syrup.
Good to Know
Asparagus and Gruyere Tart
Puff pastry does the heavy lifting here, so this looks far more involved than it actually is. A mustard base, a scatter of cheese and asparagus laid in neat rows is the whole build.
The scored border is what gives it that bakery-case puff, so do not skip it even though it looks like a fussy step. It takes ten seconds with a sharp knife.
Asparagus and Gruyere Tart
Ingredients
- 1 sheet frozen puff pastry thawed
- 1 tablespoon all-purpose flour for rolling
- 2 tablespoons Dijon mustard
- 1 cup shredded Gruyere cheese
- 1 bunch thin asparagus trimmed to fit the pastry
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg beaten, for egg wash
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Roll the puff pastry out slightly on a floured surface to smooth the seams, then transfer to the sheet.
- Score a border 1/2 inch in from the edge on all sides, cutting only halfway through the dough.
- Prick the center area inside the border all over with a fork.
- Brush the border with egg wash.
- Spread the Dijon mustard evenly over the center, staying inside the border.
- Scatter the Gruyere over the mustard.
- Toss the asparagus with olive oil, salt and pepper, then lay the spears in a single layer across the cheese, alternating tip direction.
- Bake 22 to 25 minutes, until the border is puffed and deep golden and the asparagus is tender when pierced with a knife.
- Slice into squares or strips and serve warm or at room temperature.
Good to Know
Smoked Salmon Bagel Board
For the savory crowd that would skip the pancakes entirely, this is the dish that keeps them at the table. It is assembly, not cooking, which makes it the easiest thing on this whole list.
Lay the salmon in loose folds rather than flat slices so the board has some height and shadow to it. Guests build their own, which means zero plating pressure on you.
Smoked Salmon Bagel Board
Ingredients
- 8 ounces smoked salmon
- 8 ounces cream cheese softened
- 6 mini bagels halved
- 1/2 cucumber thinly sliced
- 1 small red onion thinly sliced
- 2 tablespoons capers
- 1 lemon cut into wedges
- fresh dill sprigs
- freshly cracked black pepper
Instructions
- Spread a thin layer of cream cheese over each bagel half.
- Arrange the bagel halves around the outer edge of a large board or platter.
- Fold or ruffle the smoked salmon and pile it in loose waves across the center of the board.
- Scatter the cucumber and red onion slices around the salmon.
- Spoon the capers into a small cluster near the salmon.
- Tuck lemon wedges and dill sprigs into the open spaces between the other ingredients.
- Finish with a few cracks of black pepper over the salmon and serve immediately, letting guests build their own bagels.
Good to Know
🛍 Shopping guide
Carrot Cake Muffins
Carrot cake belongs at Easter and a muffin tin is the fastest way there. Pineapple keeps the crumb moist without anyone tasting it directly, and the cream cheese glaze means you skip a full frosting session.
Bake these a day or two ahead unglazed, they only get better once the spices settle. Glaze them the morning of so the drizzle stays crisp rather than soaking in.
Carrot Cake Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrot about 3 medium carrots
- 1/2 cup crushed pineapple drained
- 1/3 cup chopped walnuts optional
- 4 ounces cream cheese softened, for glaze
- 1/2 cup powdered sugar for glaze
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Whisk flour, baking soda, cinnamon, nutmeg and salt together in a bowl.
- In a separate bowl, whisk eggs, oil, brown sugar, granulated sugar and vanilla until smooth.
- Stir the grated carrot and drained pineapple into the wet mixture.
- Fold the wet mixture into the dry ingredients just until no streaks of flour remain.
- Fold in the walnuts, if using.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when touched.
- Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
- Whisk the cream cheese and powdered sugar together until smooth and drizzle over the cooled muffins.
- Let the glaze set 10 minutes before serving.
Good to Know
Spinach Artichoke Bunny Bread Bowl
This is the one savory dish that doubles as the centerpiece, hot dip in a bread bowl shaped into a bunny with two toasted baguette ears standing up behind it. It looks far more elaborate than it is.
The filling is a straightforward spinach artichoke dip, nothing unusual about the ingredients, just the vessel it bakes in. Serve it with the reserved bread chunks and whatever raw vegetables are already in the crisper.
Spinach Artichoke Bunny Bread Bowl
Ingredients
- 1 round bread loaf about 1 pound
- 2 slices baguette cut into tall oval shapes, for the ears
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup frozen chopped spinach thawed and squeezed dry
- 1 can 14 ounces artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic minced
- 1/2 teaspoon salt
- raw carrots celery and cucumber, for serving
Instructions
- Preheat the oven to 350°F.
- Slice the top off the bread loaf and hollow out the center, reserving the bread chunks for dipping.
- Beat the cream cheese, sour cream and mayonnaise together until smooth.
- Stir in the spinach, artichoke hearts, mozzarella, Parmesan, garlic and salt until evenly combined.
- Spoon the dip into the hollowed loaf.
- Wrap the outer crust loosely in foil, leaving the dip exposed, and place on a baking sheet.
- Bake 25 to 30 minutes, until the dip is bubbling and golden at the edges.
- Toast the two baguette ear shapes on the same sheet for the last 8 minutes, until golden and crisp.
- Once out of the oven, tuck the toasted ears into the top of the bread bowl so they stand up like a bunny's.
- Surround the bread bowl with the reserved bread chunks and raw vegetables, and serve warm.
Good to Know
Strawberry Spinach Salad with Poppy Seed Dressing
After the casseroles and the pastries, the table needs one thing that is just cold and bright. Strawberries and spinach do that without feeling like a diet plate wedged into a holiday spread.
Toss it at the very last minute, spinach wilts fast once dressed. Keep the extra dressing on the side so leftovers do not turn to mush by the second helping.
Strawberry Spinach Salad with Poppy Seed Dressing
Ingredients
- 6 cups fresh baby spinach
- 2 cups sliced strawberries
- 1/3 cup sliced almonds toasted
- 1/3 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon poppy seeds
- 1/4 teaspoon salt
Instructions
- Whisk olive oil, apple cider vinegar, honey, poppy seeds and salt together in a small jar until emulsified and no longer separating.
- Place the spinach in a large, wide salad bowl.
- Scatter the strawberries, toasted almonds, feta and red onion over the top.
- Drizzle about half the dressing over the salad just before serving.
- Toss gently, lifting from the bottom, until the leaves are lightly coated and glossy.
- Serve immediately with the remaining dressing on the side, so the spinach does not wilt before guests sit down.
Good to Know
Lemon Blueberry Scones
Scones close the gap between the heavy casserole end of the table and the light fruit end. Freezing the shaped wedges for fifteen minutes before baking is what keeps them tall instead of spreading flat.
Lemon in the dough and a lemon glaze on top means you do not need to serve jam alongside, though nobody will stop you. They are best the morning they are baked but still good the next day, split and toasted.
Lemon Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- zest of 1 lemon
- 1/2 cup cold unsalted butter cubed
- 3/4 cup cold heavy cream plus more for brushing
- 1 large egg
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice for glaze
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Whisk flour, sugar, baking powder, salt and lemon zest together in a large bowl.
- Cut the cold butter into the flour until it looks like coarse crumbs with some pea-sized pieces remaining.
- In a separate bowl, whisk the cream and egg together.
- Pour the cream mixture into the flour mixture and stir just until a shaggy dough forms.
- Gently fold in the blueberries, taking care not to crush them.
- Turn the dough onto a floured surface, pat into a 7-inch circle about 1 inch thick, and cut into 8 wedges.
- Place the wedges on the baking sheet, spaced 2 inches apart, and freeze 15 minutes so they hold their shape in the oven.
- Brush the tops with a little extra cream.
- Bake 18 to 20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool 10 minutes, then whisk powdered sugar and lemon juice into a glaze and drizzle over the warm scones.
Good to Know
Honey Butter Dinner Rolls
Every brunch table needs a plain, soft roll for the people who just want bread and butter, no bunny ears required. Honey in the dough and a honey butter brush at the end keeps these from being an afterthought.
Like the hot cross buns and the cinnamon rolls, the second rise can happen overnight in the fridge, which spreads the yeast-baking workload across three different nights instead of one long afternoon.
Honey Butter Dinner Rolls
Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup honey plus 2 tablespoons for brushing
- 1 packet 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 3/4 cup warm milk 110°F
- 1/4 cup unsalted butter melted, plus 2 tablespoons softened for brushing
- 1 large egg
- flaky salt for finishing (optional)
Instructions
- Whisk flour, yeast and salt together in a large bowl.
- Add the warm milk, honey, melted butter and egg, then mix until a soft dough forms.
- Knead on a floured surface 7 minutes, until smooth and elastic.
- Place in a greased bowl, cover and let rise in a warm spot 1 hour, until doubled.
- Punch down and divide into 12 equal pieces, rolling each into a smooth ball.
- Arrange the rolls in a greased 9x13 inch baking dish, just touching one another.
- Cover and let rise 30 minutes, until puffy.
- Preheat the oven to 350°F.
- Bake 18 to 20 minutes, until the tops are golden brown and the rolls sound hollow when tapped.
- Whisk the remaining honey with the softened butter and brush over the warm rolls.
- Sprinkle with flaky salt, if using, and serve warm, pulled apart at the table.
Good to Know
Coconut Macaroon Nests with Chocolate Eggs
These need no oven skill at all, just a bowl, a spoon and the back of that same spoon to press a little well into each mound. They bake up looking exactly like the nests they are named for.
Hold off on adding the chocolate eggs until the morning of serving, otherwise they go dull and streaky sitting in a container overnight. The nests themselves keep fine without them.
Coconut Macaroon Nests with Chocolate Eggs
Ingredients
- 3 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- 36 small chocolate candy eggs 3 per nest
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment.
- Stir the coconut, condensed milk and vanilla together until every strand of coconut is coated.
- In a separate clean bowl, beat the egg whites and salt until stiff, glossy peaks form.
- Gently fold the egg whites into the coconut mixture in two additions, keeping as much volume as possible.
- Scoop 1/4 cup mounds onto the baking sheet and press a shallow well into the center of each with the back of a spoon.
- Bake 16 to 18 minutes, until the edges are golden brown and the centers feel set but still soft.
- Let cool completely on the baking sheet, about 15 minutes, so they firm up enough to hold their shape.
- Press 3 chocolate candy eggs into the well of each nest just before serving.
Good to Know
Baked Brie with Honey and Walnuts
This is the dish you set out while everyone is still arriving and finding seats, warm cheese that needs nothing more than a knife and a cracker. It comes together faster than the coffee finishes brewing.
Score the rind before baking so the cheese bulges rather than bursts, and pour the honey on the moment it comes out so it soaks in while the cheese is still soft underneath.
Baked Brie with Honey and Walnuts
Ingredients
- 1 wheel 8 ounces Brie cheese
- 3 tablespoons honey
- 1/4 cup chopped walnuts
- 1 tablespoon fresh rosemary leaves chopped
- crackers or baguette slices for serving
- fresh figs or dried apricots sliced, for serving (optional)
Instructions
- Preheat the oven to 350°F.
- Place the Brie wheel in a small baking dish or cast iron skillet just slightly larger than the cheese.
- Score a shallow crosshatch pattern across the top rind with a knife.
- Bake 12 to 15 minutes, until the cheese feels soft all the way through when pressed gently at the center and just starts to bulge at the sides.
- Remove from the oven and immediately drizzle the warm honey over the top.
- Scatter the walnuts and rosemary over the honey while the cheese is still warm enough to hold them in place.
- Serve right away with crackers, baguette slices and fresh figs or apricots for scooping.
Good to Know
Frequently Asked Questions
What should be on an Easter brunch menu?
A balanced Easter brunch menu mixes one hot savory main like quiche or a breakfast casserole, a sweet bake like cinnamon rolls, fresh fruit, and a drink like a mimosa bar, so every appetite at the table is covered.
What Easter brunch food can I make the night before?
French toast casserole, hot cross buns, deviled eggs, quiche, cinnamon rolls and salad dressing can all be prepped or fully assembled the night before and finished or baked fresh in the morning.
How many deviled eggs do I need per person?
Plan on two to three deviled egg halves per person as part of a larger spread, so one dozen eggs, which makes 24 halves, comfortably covers eight to ten guests.
What do I need to set up a mimosa bar?
A mimosa bar needs chilled sparkling wine, two or three juice options, a non-alcoholic sparkling cider, flutes, and garnishes like berries or citrus twists, all set out for guests to pour themselves.
What time should Easter brunch start?
Easter brunch typically starts between 10am and noon, late enough to follow a morning egg hunt or church service but early enough to leave the rest of the day free.
Can hot cross buns or cinnamon rolls be made ahead and frozen?
Yes, both freeze well either baked or shaped and unbaked; thaw baked ones at room temperature and warm briefly in the oven, or let unbaked shaped dough rise overnight in the fridge before baking fresh.
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