Between egg hunts and baskets and getting your family dressed up and off to church, there’s a lot of excitement on Easter morning. It’s hard for everyone to sit still long enough to enjoy a proper at-the-table meal.
So here’s the solution: an informal Easter brunch where everything can be made ahead and served at room temperature (or gently reheated). Just set out the food buffet-style and let people come and go as they please. Consider including some of these Easter brunch ideas:
- Variety of fruit juice
- Whole-grain peasant bread with butter, jams and jellies
- Poached Chicken with Roasted Red Pepper Sauce
- Spinach and Sweet Potato Frittata or Mini Frittatas
- Ham and Gruyere Crescent Rolls
- Spring Vegetable Salad
- Spring Quinoa Salad with Pea Shoots and Radishes
- Whole Roasted Carrots with Lemon Cumin Yogurt
- Slow-Roasted Tomatoes
- Easter cupcakes
- Coffee and tea
If you have a huge crowd, you can easily double or triple the dishes in this Easter brunch menu. Because Easter very often involves lots of kids, most of the recipes below can be tweaked to make them more appealing to children. And be sure to check out these Easter recipes for even more kid-friendly (and fun!) Easter treats.
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A frittata is a great egg-based dish for anytime of day, but is particularly crowd pleasing at brunch. Spinach and sweet potatoes provide a nice balance of color and flavor, but feel free to adapt the filling with any vegetable.
Poached in apple juice, this easy chicken recipe is extra juicy and flavorful. Serve it with this colorful red pepper sauce for an extra elegant presentation.
These flaky crescent rolls are filled with ham and cheese for a fun alternative to classic dinner rolls. Assemble the crescent rolls a few hours ahead and bake right before serving.
This recipe tastes like spring! Our colorful vegetable salad features red potatoes, asparagus, frozen peas and scallions tossed with a zesty dressing.
Our simple roasted tomatoes recipe is packed with fresh flavor. Topped with sugar, herbs and olive oil, these slow-roasted tomatoes are worth the wait!
This fresh spring quinoa salad pays tribute to spring flavors and colors. Use fresh spring pea shoots and radishes to take advantage of seasonal produce. Adding lemon to the vinaigrette gives the salad a wonderful pop of citrusy tanginess.
Whole roasted carrots make an impressive yet simple side dish. Tangy yogurt sauce adds an extra pop of flavor. Carrots come in a rainbow of colors – if you can find purple, yellow or white carrots (preferably with the green tops still intact) try them in this recipe.
Mini frittatas baked in a muffin tin are an eggs-ellent way to serve eggs just like our more grown spinach and sweet potato frittata above. This easy vegetable frittata recipe features parsley, mint and feta cheese. The recipe can be easily tweaked to appeal to younger eaters.