35 Easy Easter Brunch Ideas

This easy get-ahead dish plays off the appeal of spinach-artichoke dip. Assemble everything the night before; in the morning, let the strata stand while the oven preheats, and then pop it in. You don't need to fully blend in the herbed cheese; it's nice to hit little "pockets" of creamy goodness.

The key to the dish's dramatic puff comes from oven spring—the jolt of steam and heat the batter gets when it's poured into the sizzling-hot pan and then goes straight into a cranked-up oven. Make the strawberry mixture first so the fruit has time to macerate and get even juicier.

Cinnamon, cardamom, ginger, and allspice make a welcome appearance here for these blueberry-spiked, chai-spiced pancakes. Feel free to go bold on the headier spices like cardamom or allspice if you gravitate towards those full-bodied flavors.

The trick to making this simple, stylish dish taste incredible is this: Don't rush. You want to really caramelize the onions to give the galette a silky texture and deep, rich, decadent flavor, and there are no shortcuts. But when you're done, you'll have a rustic, free-form version of a savory tart that's pretty enough to serve guests. Or make one for yourself on a quiet Sunday, and keep leftovers for weekday lunches. You can serve it with a slice with a simple side salad for a vegetarian-friendly lunch or dinner, or pair with your favorite eggs for a decadent brunch.

If you've ever had Italian eggs in purgatory, this recipes makes a similar Israeli breakfast dish called shakshuka. If you need to stretch the meal, simply add another egg to the pan. Top with any herb, such as cilantro, chives, or oregano.

These easy baked donuts benefit from matcha in the batter and in the glaze, where it lends beautiful color. If you’re unfamiliar with matcha, it’s high-quality green tea that’s ground into a fine powder.

This savory quiche is the perfect make-ahead meal for a laid-back brunch. Store-bought crust saves time—we recommend using Wholly Wholesome's Organic Pie Dough (find it at Whole Foods) for its superior taste and texture. Round it out with a crisp green salad and fresh fruit.

We use the term “Champagne” loosely: Feel free to use a less expensive bubbly such as prosecco, cava, or crémant. The sparkling wine lends a little razzle-dazzle to the retro-chic combo of ham and pineapple. If you’re using maple syrup, try Grade B—it has more intense maple flavor than Grade A.

You can't wing it with Bloodies. Random recipes might yield a crazy-thick throat-coater or a thin, insipid glass of blah. And many bottled mixes are sodium bombs. Here's a Bloody blueprint you can trust. Our streamlined version is zingy and sippable, with a fraction of the sodium you'll find in most others. Get mixing; its noon somewhere. Pickle juice is the secret weapon here, delivering briny tartness. We've tried pickled okra juice and dill pickle juice—both work. Add little cracked black pepper if you like.

Deviled eggs get way more interesting when the eggs are pickled in a tangy turmeric-spiked brine that also dyes them a lovely color. The longer the eggs marinate in the brine, the firmer they become and the more vibrant the color gets. For a tangier flavor, use some of the brine instead of water to loosen the filling.

You just can’t go wrong with a savory bread pudding—think of it as a cross between holiday stuffing and a cheesy breakfast casserole. If you don’t have individual ramekins, place the bread mixture in an 8-inch square glass or ceramic baking dish and bake for 15 to 20 minutes. For a vegetarian spin, skip the bacon, sub vegetable stock for chicken stock, and add shiitake or cremini mushrooms to the onion mixture.

Smart shortcuts deliver a frittata that’s perfect for a busy weeknight or headlining a weekend brunch menu. Microwaving the sweet potatoes helps them cook faster; Canadian bacon adds flavor with half the saturated fat of regular bacon.

A little ground pork gives ground turkey extra richness; dark maple syrup lends a touch of breakfast-y sweetness, and fresh herbs brighten the mix. In just 25 minutes, you have delicious, freezable patties with 40% less saturated fat and half the sodium of popular commercial brands.

Bright, refreshing grapefruit pairs surprisingly well with nutty-earthy toasted sesame oil. This meal is full of satiating heart-healthy fats that will keep you full for a long time.

If ever a breakfast dish were ever to go viral, chicken and waffles would be it. The mash-up actually dates back a couple hundred years, and we can guess why—the sweet, crunchy, and salty trio was surely just as crave-worthy then as it is now.

Just a hint of char on the asparagus adds fantastic complexity to this simple 5-ingredient spring salad. Look for medium stalks rather than pencil-thin ones—those would char and dry out too quickly. A soft-boiled egg adds protein and richness; let the slightly runny yolks mingle with the rest of the salad before enjoying. Whole-milk Greek yogurt has a lusciousness and milder tang than lower-fat yogurt. It's the perfect binder for the lemony dressing. Serve with a slice of multigrain bread spread with goat cheese and a dash of cracked black pepper.

Fresh out of the oven, these healthy banana nut muffins are full of comforting, nutty goodness. They’re not overly sweet, the banana shines and the molasses adds flavor depth. The key to this recipe is making sure your bananas are the right ripeness.

Here, we've remade the typical syrup-doused waffle breakfast into a lower-sugar, fruit-forward, gluten-free, whole-grain plate with 273 fewer calories. In place of refined all-purpose flour, we use gluten-free buckwheat flour, which adds 2.4g filling fiber per serving; strawberries add another 2.4g. Barely sweetened berries and yogurt replace maple syrup, slashing 18g added sugar per serving.

Make good use of frozen green peas to create this creamy spread infused with parsley, olive oil, garlic, and lemon juice.

The buttermilk and orange add a tangy citrusy flavor to these lightly sweetened biscuits. Serve them warm for breakfast.

This dish has fewer than 20g of total carbs—about half of what you'll find in classic bread-based casseroles. Greek yogurt, eggs, and cheese pack a mighty protein punch, while a touch of bacon seasons to perfection. The strata is best if allowed to soak overnight. Not only does this build in make-ahead convenience, it also allows the bread to fully absorb the egg mixture—yielding a creamy texture inside, while the top bread pieces get delightfully crisp.

Pizza for breakfast is always a delicious possibility. This cast-iron pizza develops a warm, fluffy crust that surrounds a cheesy and bacon-topped interior. Using a well-seasoned cast-iron skillet eliminates the need for using extra oil which keeps this recipe as light as possible. As a tip, placing the pan over high heat on the cooktop before transferring it to the oven helps heat it up quickly and yields a perfectly crisp crust.

Take care when adding the rum to the hot pan—it flames up immediately. You can also add the rum off the heat, and then carefully light it with a long match.

Our lighter version of a morning-meal favorite is a 317-calorie slice of heaven that's worthy of a starring role on your brunch menu.

Enjoy these delights for half the calories of a donut-chain version in just 40 minutes. At only 170 calories, these donuts offer that same great taste of your favorite store-bought treat, without all the extra calories and fat. Not only are they kid-approved, but baking them is much easier, way healthier, and less labor-intensive than going through with frying them.

This overnight casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. If using a fresh baguette, cut it up the day before, and let it sit in the bag overnight to become slightly stale—that'll help prevent sogginess when the casserole is baked.

We love the color blood oranges give this classic brunch cocktail. A dash of bitters adds depth. Look for orange bitters—such as Fee Brothers or Stirrings—at liquor stores or specialty grocers. The sugar cube dissolves as you sip, balancing the bitters and giving off bubbles for a festive touch. Juice the oranges and keep chilled up to a day ahead.

Based loosely on the flavors of a BLT, this salad is hearty and light at the same time. Don’t worry if it feels like you don’t have a lot of dressing; the luscious golden yolk makes a creamy sauce in the bowl.

Here's a healthy recipe for classic deviled eggs that you can make again and again. We dress these eggs up with simple and healthy mix-ins and toppings: Canola mayo lends creaminess without the fat, tangy apple cider vinegar sneaks in extra nutrients, and smoky-sweet paprika ties the flavors together.

This easy make-ahead breakfast will have you set for a week. These little Italian omelet cups are a hot, savory breakfast on the fly. Make them up to four days ahead; simply reheat in the microwave for about a minute. You get two mini frittatas per serving for only 168 calories; pair with a piece of fruit for a satisfying breakfast. Store cooked frittatas in the fridge for up to four days.

Classic salmon dip boasts one of our favorite sources of Omega-3 fats—but globs of mayo don’t make this easy appetizer the healthiest option. Our mayo-free version is just as satisfying and indulgent, thanks to Greek yogurt and Neufchâtel cream cheese, which contains 1/3 less fat than regular cream cheese. 

Best enjoyed at the height of summer, this blueberry, strawberry, and walnut salad is a delicious way to use up fresh produce in your fridge. The use of honey and buttermilk makes for a creamy dressing you won't soon forget.

This magical kombucha-chapagne concoction is a perfect brunch sipper. Cutting champagne with a non alcoholic (or much less-alcoholic) mixer, helps curb dehydration—and won't knock you off your feet. You’re also not bombarding your system with too much alcohol at once.

This moist, sweet, olive oil pound cake makes a decadant dessert, but you can also serve it with a dollop of your favorite plain yogurt for an extra special breakfast. Serve it with the freshest in season fruit you can find (we like strawberries but any kind will do). Don’t overwork the batter once the flour is added. It’s best to fold any trails of flour in by hand, scraping the bottom of the bowl to make sure it’s all incorporated.

When it comes to cinnamon rolls, we say go big or go hom. There's a lot of spice here, and it's matched with an irresistible buttery maple glaze. Rapid-rise yeast shaves off about 40% of the usual rising time. The dough itself should be soft and sticky so don’t be tempted to add extra flour—that would just toughen it. A stand mixer is crucial; the dough is so soft, it is pretty much impossible to knead by hand.