18 Easter Brunch Ideas for a Delicious Spring Feast

Did you know that Easter brunch is a cherished tradition that brings families together around the table to celebrate the arrival of spring? In this roundup, you’ll discover 18 delightful Easter brunch ideas that will elevate your spring feast and leave everyone craving more. From zesty lemon blueberry pancakes to indulgent chocolate egg-custard cups, get ready to impress your loved ones with these delicious and colorful recipes that are perfect for celebrating Easter!

Shop Our Must-Haves

1. Spring Vegetable Quiche with Feta Crust

This Spring Vegetable Quiche with Feta Crust is the perfect addition to your Easter brunch table. Bursting with fresh flavors and a delightful crunch, it’s both a nutritious and satisfying dish that everyone will adore.

Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 1 hour
Servings: 8

Ingredients:

• 1 ½ cups crumbled feta cheese
• 1 cup all-purpose flour
• ½ cup cold unsalted butter, cubed
• 1 tablespoon cold water
• 1 cup chopped asparagus
• 1 cup chopped spinach
• 1 cup diced red bell pepper
• 1 cup cherry tomatoes, halved
• 6 large eggs
• 1 cup milk
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine feta cheese, flour, and cold butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add cold water a tablespoon at a time, mixing until the dough comes together. Press the dough into a 9-inch pie dish evenly across the bottom and up the sides.
4. Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment, and bake for another 5 minutes until lightly golden. Remove from the oven and set aside.
5. In a large skillet, heat olive oil over medium heat. Add the asparagus, spinach, and red bell pepper. Sauté for about 5 minutes until the vegetables are tender. Stir in the cherry tomatoes and cook for an additional 2 minutes. Remove from heat.
6. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and oregano until well combined.
7. Spread the sautéed vegetables evenly over the baked crust. Pour the egg mixture on top, ensuring the vegetables are evenly distributed.
8. Bake the quiche in the preheated oven for 25-30 minutes, or until the center is set and a slight golden color forms on top.
9. Allow the quiche to cool for 10 minutes before slicing and serving.

Tips:

• For added flavor, sprinkle some fresh herbs like thyme or basil on top before baking.
• You can customize this quiche by adding your favorite vegetables, such as zucchini or mushrooms, for extra freshness and taste.
• Serve with a dollop of Greek yogurt or a simple green salad for a refreshing touch.

Nutrition Facts:

• Serving Size: 1 slice
• Calories: 220
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 130mg
• Sodium: 350mg
• Total Carbohydrates: 12g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 9g

2. Lemon Blueberry Pancakes with Maple Syrup

These Lemon Blueberry Pancakes are the perfect addition to your Easter brunch! Bursting with fresh flavors and topped with rich maple syrup, they are sure to be a crowd-pleaser.

Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• Zest of 1 lemon
• 1 cup fresh blueberries
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
2. In a separate bowl, mix the buttermilk, egg, melted butter, and lemon zest until well blended.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
4. Fold in the blueberries gently.
5. Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
7. Flip the pancakes and cook for another 2-3 minutes or until golden brown.
8. Transfer the pancakes to a plate and keep them warm while you repeat with the remaining batter.
9. Serve warm with maple syrup drizzled on top.

Tips:
Add a splash of vanilla extract to the batter for an extra layer of flavor. For a refreshing twist, consider adding a handful of chopped pecans or walnuts to the mix.

Nutrition Facts:

• Calories: 250 per pancake
• Protein: 6g
• Fat: 10g
• Carbohydrates: 36g
• Fiber: 2g
• Sugar: 4g

3. Honey-Glazed Ham and Asparagus Tart

Delight your family and friends with this Honey-Glazed Ham and Asparagus Tart that combines savory ham with fresh asparagus, all enveloped in a flaky pastry crust. Perfect for an Easter brunch, this dish is as flavorful as it is beautiful.

Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 55 minutes
Servings: 6

Ingredients:

• 1 sheet of puff pastry, thawed
• 1 cup of diced cooked ham
• 1 bunch of asparagus, trimmed
• 1/2 cup of grated cheese (cheddar or gruyère)
• 2 large eggs
• 1/2 cup of heavy cream
• 2 tablespoons of honey
• Salt and black pepper, to taste
• 1 tablespoon of olive oil

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface to fit your tart pan. Place it into the tart pan and gently press down into the corners.
3. Prick the base of the pastry several times with a fork to prevent it from puffing up.
4. In a skillet, heat the olive oil over medium heat. Add the trimmed asparagus and sauté for about 3-4 minutes until just tender. Season with salt and black pepper. Remove from heat and let cool slightly.
5. In a mixing bowl, whisk together the eggs, heavy cream, honey, salt, and black pepper until well combined.
6. Arrange the diced ham and sautéed asparagus evenly over the pastry.
7. Pour the egg mixture over the ham and asparagus, ensuring it is evenly distributed.
8. Sprinkle the grated cheese on top of the tart.
9. Bake in the preheated oven for 25 minutes or until the egg is set and the pastry is golden brown.
10. Allow it to cool for about 10 minutes before slicing and serving.

Tips:

• For an extra kick of flavor, consider adding a pinch of red pepper flakes or a sprinkle of fresh herbs like thyme or parsley.
• Make sure to use fresh asparagus for better texture and taste.

Nutrition Facts:

• Calories: 350
• Protein: 15g
• Fat: 25g
• Carbohydrates: 20g
• Fiber: 2g

4. Deviled Eggs with Avocado and Dill

Deviled Eggs with Avocado and Dill are a delicious twist on a classic appetizer. Creamy avocado adds richness and a unique flavor, while fresh dill brings a burst of freshness. Perfect for brunch or any gathering, these deviled eggs are sure to impress!

Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 12 deviled eggs

Ingredients:

• 6 large eggs
• 1 ripe avocado
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Paprika, for garnish (optional)
• Extra dill sprigs, for garnish (optional)

Instructions:

1. Begin by hard boiling the eggs. Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, cover the pot and turn off the heat. Let the eggs sit for 12 minutes.
2. After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes. This stops the cooking process and makes them easier to peel.
3. Once cooled, peel the eggs under running water for easier shell removal.
4. Slice the eggs in half lengthwise and gently remove the yolks. Place the yolks in a mixing bowl and set the egg whites aside.
5. To the bowl with the yolks, add the ripe avocado, mayonnaise, Dijon mustard, fresh dill, and lemon juice. Mash everything together until smooth.
6. Season the mixture with salt and pepper to taste.
7. Using a spoon or a piping bag, carefully fill the egg whites with the avocado-yolk mixture.
8. Sprinkle a pinch of paprika on top for garnish, if desired, and add extra dill sprigs for decoration.
9. Cover the deviled eggs and chill in the refrigerator for at least 30 minutes before serving for the best flavor.

Tips:
For added flavor, consider mixing in a pinch of garlic powder or cumin to the filling. You can also substitute cilantro for the dill if you prefer a different herb. Serve with crackers for a delightful crunch!

Nutrition Facts:

• Calories: 120 per egg half
• Protein: 5g
• Total Fat: 9g
• Saturated Fat: 2g
• Cholesterol: 63mg
• Carbohydrates: 5g
• Fiber: 2g
• Sugar: 1g

5. Raspberry Almond Coffee Cake

A delightful twist on your traditional coffee cake, this Raspberry Almond Coffee Cake is the perfect addition to your Easter brunch table. Bursting with fresh raspberries and a hint of almond, it’s a sweet treat that pairs beautifully with your morning coffee.

Prep Time: 20 minutes
Cook Time: 35 minutes
Additional Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 12

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh raspberries
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Then, stir in the sour cream, vanilla extract, and almond extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients into the wet mixture, mixing until just combined.
6. Gently fold in the raspberries to avoid breaking them apart.
7. Pour the batter into the prepared cake pan and sprinkle the sliced almonds on top.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips:
For an extra burst of flavor, try adding a tablespoon of lemon zest to the batter. You can also drizzle a simple almond glaze on top after cooling for added sweetness and decoration.

Nutrition Facts:

• Calories: 210
• Total Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 45mg
• Sodium: 180mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 3g

6. Spinach and Goat Cheese Stuffed Portobello Mushrooms

These Spinach and Goat Cheese Stuffed Portobello Mushrooms are a delightful dish that brings together the earthy flavor of portobello mushrooms with the creamy tang of goat cheese and nutritious spinach. Perfect for a spring brunch or as a fabulous appetizer!

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

• 4 large portobello mushrooms
• 2 cups fresh spinach, chopped
• 1 cup goat cheese, crumbled
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and scrape out any dark gills with a spoon to create space for the filling.
3. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the chopped spinach to the skillet and season with salt, black pepper, and crushed red pepper flakes (if using). Cook for 2-3 minutes until the spinach is wilted.
5. In a mixing bowl, combine the sautéed spinach and garlic with the crumbled goat cheese and breadcrumbs. Mix well until combined.
6. Stuff each portobello mushroom cap generously with the spinach and goat cheese mixture.
7. Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the filling is golden.
8. Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

Tips:

• For an added layer of flavor, consider mixing in a teaspoon of lemon zest into the filling.
• You can also sprinkle some Parmesan cheese on top of the stuffed mushrooms before baking for a delicious cheesy crust.

Nutrition Facts:

• Calories: 180 per serving
• Protein: 8g
• Carbohydrates: 10g
• Fat: 12g
• Fiber: 3g
• Sodium: 300mg

7. Mini Egg and Cheese Breakfast Bakes

These Mini Egg and Cheese Breakfast Bakes are perfect for a quick and delicious brunch option. They are easy to prepare, packed with flavor, and ideal for serving a crowd or making in advance for a busy morning.

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 30 minutes
Servings: 12

Ingredients:

• 6 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/4 cup chopped green onions
• 1/2 cup diced bell peppers
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1 cup diced cooked ham or cooked sausage (optional)
• Cooking spray or muffin liners

Instructions:

1. Preheat your oven to 350°F (175°C) and spray a muffin tin with cooking spray or line with muffin liners.
2. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until well combined.
3. Stir in the shredded cheddar cheese, green onions, bell peppers, and the diced ham or sausage (if using). Mix until evenly distributed.
4. Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake in the preheated oven for 15 minutes or until the edges are lightly golden and the eggs are set.
6. Remove from the oven and let the breakfast bakes cool in the pan for about 5 minutes before carefully removing them.
7. Serve warm and enjoy!

Tips:
For extra flavor, consider adding your favorite herbs such as chives or parsley. You can also swap out the cheddar for a different cheese, like feta or pepper jack, for a unique twist. Feel free to customize the vegetables based on what you have on hand!

Nutrition Facts:

• Calories: 90
• Protein: 7g
• Fat: 6g
• Carbohydrates: 2g
• Fiber: 0g
• Sugar: 1g
• Cholesterol: 160mg
• Sodium: 200mg

8. Fresh Fruit Salad with Citrus Dressing

Fresh Fruit Salad with Citrus Dressing is a vibrant and refreshing dish perfect for any occasion, especially during Easter brunch. This fruit salad combines a variety of juicy fruits drizzled with a zesty and refreshing citrus dressing that will tantalize your taste buds.

Prep Time: 15 minutes
Additional Time: 10 minutes
Total Time: 25 minutes
Servings: 6

Ingredients:

• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup kiwi, peeled and diced
• 1 cup pineapple, diced
• 1 cup mandarin oranges, drained (canned or fresh)
• 1 medium banana, sliced
• 2 tablespoons honey
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 teaspoon lime zest
• Fresh mint leaves for garnish (optional)

Instructions:

1. Prepare all the fruit by washing, peeling, and cutting them as necessary.
2. In a large mixing bowl, combine the strawberries, blueberries, kiwi, pineapple, mandarin oranges, and banana. Gently toss the fruits together to avoid mashing.
3. In a small bowl, whisk together the honey, orange juice, lemon juice, and lime zest until well combined to create the citrus dressing.
4. Drizzle the citrus dressing over the mixed fruit salad and gently toss again to ensure all the fruit is coated.
5. Cover the fruit salad with plastic wrap and let it sit in the refrigerator for at least 10 minutes to allow the flavors to meld.
6. Before serving, give the salad a gentle toss and garnish with fresh mint leaves if desired.

Tips:

• For an extra burst of flavor, consider adding a sprinkle of chia seeds or toasted coconut to the fruit salad.
• You can also experiment by adding other seasonal fruits like apples or peaches for variety.

Nutrition Facts:

• Calories: 150
• Protein: 1g
• Carbohydrates: 39g
• Dietary Fiber: 4g
• Sugars: 28g
• Fat: 0g

9. Sweet Potato and Kale Hash

Start your Easter brunch with a vibrant and nutritious Sweet Potato and Kale Hash. This dish combines the natural sweetness of sweet potatoes with the earthy goodness of kale, creating a delicious and satisfying meal that’s perfect for any time of day. Not only is it hearty and filling, but it also brings a burst of color to your table!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

• 2 cups sweet potatoes, diced
• 2 cups kale, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 eggs (optional, for serving)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion to the skillet and sauté for about 3-4 minutes until translucent.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add the diced sweet potatoes to the skillet. Season with smoked paprika, salt, and pepper. Cook for about 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and lightly browned.
5. Once the sweet potatoes are almost cooked, fold in the chopped kale. Continue cooking for another 3-5 minutes, until the kale is wilted.
6. If using, fry or poach the eggs in a separate pan while the hash finishes cooking.
7. Serve the sweet potato and kale hash hot, topped with a cooked egg if desired.

Tips:
For an extra layer of flavor, try adding in some chopped bell peppers or mushrooms when sautéing the onions. A sprinkle of feta cheese or a dash of hot sauce can also elevate the dish.

Nutrition Facts:

• Calories: 180
• Protein: 5g
• Carbohydrates: 30g
• Fat: 7g
• Fiber: 5g
• Sodium: 220mg

10. Carrot Cake Muffins with Cream Cheese Frosting

Satisfy your sweet tooth with these Carrot Cake Muffins topped with a luscious Cream Cheese Frosting! Perfect for a delightful breakfast or a sweet treat during any occasion, these muffins are packed with flavor and moisture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes (for frosting)
Total Time: 1 hour 5 minutes
Servings: 12 muffins

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup vegetable oil
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• 3 large eggs
• 2 cups grated carrots
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large mixing bowl, combine vegetable oil, brown sugar, and granulated sugar. Mix until smooth.
4. Add eggs one at a time, beating well after each addition until fully incorporated.
5. Gradually mix in the dry ingredients until just combined. Be careful not to overmix.
6. Fold in the grated carrots, crushed pineapple, and nuts (if using) until evenly distributed.
7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
10. While the muffins are cooling, prepare the cream cheese frosting. In a bowl, beat together the cream cheese and butter until creamy and smooth.
11. Gradually add powdered sugar and vanilla extract, mixing until well combined and fluffy.
12. Once the muffins are completely cool, frost each muffin generously with the cream cheese frosting.

Tips:

• For added flavor, consider mixing in raisins or coconut flakes into the batter.
• If you prefer a sugar-free option, you can substitute the sugars with a sugar alternative.
• Experiment with spices by adding a pinch of ground ginger for extra warmth in the flavor.

Nutrition Facts:

• Calories: 210
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 200mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 3g

11. Herb-Crusted Lamb Chops with Mint Pesto

Savor the delightful combination of Herb-Crusted Lamb Chops paired with a refreshing Mint Pesto. This dish is perfect for any special occasion, particularly for an elegant Easter brunch.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

• 8 lamb chops, frenched
• 1 cup fresh parsley leaves
• 1 cup fresh mint leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup toasted pine nuts
• 2 garlic cloves
• 1/2 cup olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a food processor, combine the parsley, mint, Parmesan cheese, pine nuts, and garlic cloves. Pulse until finely chopped.
3. With the processor running, slowly pour in the olive oil until the mixture reaches a smooth consistency. Season with salt, pepper, lemon juice, and Dijon mustard; pulse to combine. Set the mint pesto aside.
4. In a large bowl, mix the dried thyme and rosemary with a little salt and pepper. Rub this mixture onto both sides of the lamb chops.
5. Heat a large, oven-safe skillet over medium-high heat and add a splash of olive oil. Sear the lamb chops for about 3-4 minutes on each side until browned.
6. Transfer the skillet to the preheated oven and roast for an additional 6-8 minutes for medium-rare, or until the desired doneness is achieved.
7. Remove the pan from the oven and let the lamb chops rest for about 5 minutes before serving.
8. Spread a generous amount of mint pesto over each lamb chop and serve immediately.

Tips:
For extra flavor, marinate the lamb chops in olive oil, garlic, and herbs for a few hours before cooking. You can also add a pinch of chili flakes to the mint pesto for a spicy kick. Pair the dish with roasted vegetables for a colorful and delicious meal.

Nutrition Facts:

• Serving Size: 1 lamb chop with pesto
• Calories: 320
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 80mg
• Sodium: 230mg
• Total Carbohydrates: 5g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 29g

12. Smoked Salmon and Cream Cheese Bagels

Indulge in the creamy goodness and smoky flavors of these Smoked Salmon and Cream Cheese Bagels. Perfect for a brunch spread or a quick, luxurious breakfast, this delightful recipe is sure to impress your guests.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients:

• 4 bagels, sliced in half
• 8 oz cream cheese, softened
• 8 oz smoked salmon
• 1/4 cup capers, drained
• 1/2 red onion, thinly sliced
• 1 lemon, sliced into wedges
• Fresh dill for garnish (optional)

Instructions:

1. Begin by slicing the bagels in half, then toasting them to your desired crispness.
2. In a bowl, spread an equal amount of cream cheese on each bagel half. Ensure it’s well-coated for rich flavor.
3. Layer the smoked salmon generously on top of the cream cheese.
4. Sprinkle the capers evenly across the salmon for a burst of briny flavor.
5. Add a few rings of red onion for an extra crunch and a hint of spice.
6. Serve with lemon wedges on the side to squeeze over the bagels, enhancing the flavors.
7. Garnish with fresh dill if you like an herbal touch.

Tips:
For an extra kick, try adding a dash of hot sauce or a sprinkle of black pepper over the salmon. You can also customize your bagels by using flavored cream cheese such as chive or garlic for a unique twist.

Nutrition Facts:

• Calories: 350
• Protein: 20g
• Carbohydrates: 40g
• Fat: 12g
• Sodium: 600mg

13. Raspberry Chia Seed Pudding

Raspberry Chia Seed Pudding is a healthy and delicious breakfast or dessert that’s perfect for any occasion. Packed with nutrients and bursting with fruity flavor, this pudding will not only satisfy your sweet tooth but also keep you full for longer. Follow this simple recipe to whip up your own batch!

Prep Time: 10 minutes
Additional Time: 4 hours (or overnight)
Total Time: 4 hours 10 minutes
Servings: 4

Ingredients:

• 1 cup unsweetened almond milk (or any milk of your choice)
• 1/4 cup chia seeds
• 2 tablespoons maple syrup (or honey)
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries (plus extra for garnish)
• Pinch of salt

Instructions:

1. In a mixing bowl, combine the almond milk, chia seeds, maple syrup, vanilla extract, and pinch of salt. Stir well to ensure that there are no clumps of chia seeds.
2. Allow the mixture to sit for about 5 minutes, then stir again to prevent the seeds from settling at the bottom.
3. Cover the bowl with plastic wrap or transfer it to individual serving jars.
4. Refrigerate for at least 4 hours or overnight to allow the chia seeds to expand and thicken the mixture.
5. Once set, give the pudding a good stir before serving.
6. Top with fresh raspberries and enjoy!

Tips:
To add an extra layer of flavor, consider mixing in a tablespoon of coconut cream before chilling. For added texture, sprinkle some granola or chopped nuts on top just before serving.

Nutrition Facts:

• Calories: 150
• Protein: 5g
• Carbohydrates: 24g
• Fat: 5g
• Fiber: 10g
• Sugar: 6g

14. Savory Scones with Cheddar and Chives

Indulge in these delightful Savory Scones with Cheddar and Chives that are perfect for elevating your brunch spread. Bursting with robust flavors, these scones make a delicious addition to any meal or can be enjoyed on their own with butter.

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 40 minutes
Servings: 8 scones

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 1/4 cup fresh chives, chopped
• 3/4 cup whole milk
• 1 large egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the flour mixture and cut in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar cheese and chopped chives until evenly distributed.
5. Pour in the milk gradually, mixing until just combined. Be careful not to overwork the dough.
6. Turn the dough onto a lightly floured surface and gently knead it 3-4 times to bring it together.
7. Pat the dough into a circle about 1-inch thick. Cut into 8 triangles or rounds using a sharp knife or a biscuit cutter.
8. Transfer the scones to the prepared baking sheet and brush the tops with the beaten egg for a golden finish.
9. Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips:
For an extra flavor boost, consider adding bacon bits or sun-dried tomatoes to the dough. You can also sprinkle some extra chives on top before baking for a beautiful presentation.

Nutrition Facts:

• Calories: 210 per scone
• Protein: 7g
• Carbohydrates: 25g
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 300mg
• Fiber: 1g

15. Yogurt Parfaits with Granola and Berries

Yogurt Parfaits with Granola and Berries are a delightful and healthy option for any brunch, especially during Easter! They are layered with creamy yogurt, crunchy granola, and fresh berries, making them both visually appealing and delicious.

Prep Time: 10 minutes
Additional Time: 5 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 2 cups Greek yogurt
• 1 cup granola
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons honey or maple syrup (optional)
• 1 teaspoon vanilla extract (optional)

Instructions:

1. In a mixing bowl, if desired, combine the Greek yogurt with honey or maple syrup and vanilla extract for added flavor. Stir until smooth.
2. Prepare serving glasses or bowls.
3. Start by adding a layer of yogurt to the bottom of each glass.
4. Next, add a layer of granola on top of the yogurt.
5. Then, add a layer of mixed berries over the granola.
6. Repeat the layers until the glasses are filled, finishing with a layer of berries on top.
7. Optionally, drizzle a little more honey or maple syrup over the top for extra sweetness.
8. Serve immediately or refrigerate for up to 5 minutes before serving to let the flavors meld.

Tips:
For an extra flavor boost, try adding a sprinkle of cinnamon to the yogurt or use flavored yogurt varieties like vanilla or berry. You can also experiment with different combinations of fruits or add nuts for an added crunch!

Nutrition Facts:

• Calories: 250 per serving
• Protein: 10g
• Fat: 6g
• Carbohydrates: 40g
• Fiber: 4g
• Sugar: 15g

16. Baked French Toast Casserole with Streusel Topping

Start your day off right with this indulgent Baked French Toast Casserole with Streusel Topping! It’s a delightful dish that’s perfect for serving a crowd during festive brunches or lazy weekends.

Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 30 minutes (for soaking)
Total Time: 1 hour 30 minutes
Servings: 8

Ingredients:

• 1 loaf challah or brioche bread, cut into 1-inch cubes
• 6 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1 teaspoon ground cinnamon (for streusel)
• 1/4 cup unsalted butter, melted
• Optional: maple syrup for serving

Instructions:

1. Prepare the bread: Place the bread cubes in a greased 9×13-inch baking dish.
2. Make the custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
3. Combine: Pour the custard mixture over the bread cubes, gently pressing down to ensure the bread is well-soaked. Cover and refrigerate for at least 30 minutes, preferably overnight.
4. Preheat oven: Preheat your oven to 350°F (175°C).
5. Prepare the streusel: In a medium bowl, combine the brown sugar, all-purpose flour, rolled oats, cinnamon, and melted butter. Mix until crumbly.
6. Top the casserole: Remove the casserole from the refrigerator, then sprinkle the streusel topping evenly over the soaked bread.
7. Bake: Bake in the preheated oven for approximately 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
8. Serve: Allow it to cool for a few minutes before slicing. Drizzle with maple syrup if desired.

Tips:
For an extra pop of flavor, consider adding chocolate chips or fresh berries to the bread before adding the custard. You can also enhance the streusel by mixing in chopped nuts for added crunch.

Nutrition Facts:

• Calories: 350 per serving
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 160mg
• Sodium: 250mg
• Total Carbohydrates: 40g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 9g

17. Grilled Vegetable Platter with Balsamic Glaze

A Grilled Vegetable Platter with Balsamic Glaze is a vibrant and flavorful addition to any Easter brunch. This dish brings together the smoky flavors of grilled veggies and the tangy sweetness of balsamic glaze, creating a beautifully colorful and satisfying platter.

Prep Time: 15 minutes
Additional Time: 10 minutes
Total Time: 25 minutes
Servings: 6

Ingredients:

• 2 cups bell peppers (red, yellow, and green), sliced
• 2 cups zucchini, sliced
• 1 cup red onion, sliced
• 1 cup cherry tomatoes
• 1 cup asparagus, trimmed
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup balsamic glaze
• Fresh basil leaves for garnish

Instructions:

1. Preheat your grill to medium-high heat.
2. In a large mixing bowl, combine the sliced bell peppers, zucchini, red onion, cherry tomatoes, and asparagus.
3. Drizzle 3 tablespoons of olive oil over the veggies, then sprinkle with 1 teaspoon of garlic powder, salt, and pepper. Toss everything together until the vegetables are evenly coated.
4. Lightly oil the grill grates to prevent sticking.
5. Place the vegetables on the grill in a single layer. Grill for 5-7 minutes on each side or until they are tender and have nice grill marks.
6. Once cooked, remove the vegetables from the grill and transfer them to a serving platter.
7. Drizzle 1/2 cup of balsamic glaze over the grilled vegetables.
8. Garnish with fresh basil leaves before serving.

Tips:
To enhance flavor, consider marinating the vegetables for at least 30 minutes in the olive oil and garlic powder before grilling. You can also add a sprinkle of feta cheese or parmesan for an extra savory kick.

Nutrition Facts:

• Calories: 210
• Protein: 3g
• Carbohydrates: 12g
• Fat: 17g
• Fiber: 4g
• Sugar: 6g

18. Chocolate Egg-Custard Cups for Dessert

Indulge in a delightful dessert that’s perfect for any occasion! These Chocolate Egg-Custard Cups combine rich chocolate with a creamy custard, creating a treat that is sure to impress your guests. Plus, they’re surprisingly easy to make!

Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 2 hours (chilling)
Total Time: 2 hours 45 minutes
Servings: 6

Ingredients:

• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips
• Pinch of salt
• Chocolate shavings for garnish

Instructions:

1. Preheat your oven to 325°F (163°C) and set aside six ramekins or custard cups.
2. In a saucepan, combine whole milk, heavy cream, granulated sugar, and a pinch of salt over medium heat. Stir until the sugar has dissolved and the mixture is just about to simmer. Remove from heat.
3. In a separate bowl, whisk together the eggs and vanilla extract until well combined.
4. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
5. Add the dark chocolate chips into the custard mixture and stir until the chocolate is melted and fully incorporated.
6. Strain the mixture through a fine sieve into a jug to eliminate any lumps.
7. Pour the chocolate egg-custard mixture evenly into the prepared ramekins.
8. Place the filled ramekins into a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
9. Bake in the preheated oven for 30 minutes, or until the custards are set but still slightly wobbly in the center.
10. Carefully remove the ramekins from the water bath and let them cool at room temperature.
11. Refrigerate for at least 2 hours to chill completely before serving.
12. Serve the custard cups cold, garnished with chocolate shavings.

Tips:

• For an extra flavor boost, try adding espresso powder or almond extract to the custard mixture for enhanced depth.
• Top with fresh berries or a dollop of whipped cream for a lovely contrast in flavors and textures.

Nutrition Facts:

• Calories: 320
• Protein: 6g
• Carbohydrates: 24g
• Fat: 23g
• Sugar: 16g
• Fiber: 1g