If you’re planning an at-home Easter brunch with your nearest and dearest, you’re in luck. We tapped some stellar food bloggers to share their top brunch recipe ideas, and we’re sharing them with you here today. Plus, they’re all egg-based. Round out your brunch menu with some fresh fruit, warm croissants or muffins, and bubbly mimosas, and you have the makings of the perfect Easter brunch. Enjoy!
3 Simple Easter Brunch Recipes
If you’re searching for your new go-to Easter brunch frittata, look no further than this recipe from Reesa Lewandowski of Momma Lew. It’s hearty, flavorful and can be put together in 40 minutes. The best part? Reesa says her recipe is foolproof and can be whipped up if you’re in a bind. Plus, for extra convenience, you can prepare this recipe the evening before your brunch so all you have to do in the morning is pop it in the oven.
- 8 eggs
- ¼ cup milk
- 1 cup diced ham
- 3 cups spinach
- ½ cup cheddar cheese
- Salt & pepper
- Start by whisking your eggs and milk together.
- Reesa uses microwavable spinach for her recipe, but you can also use fresh spinach. Just wilt your spinach in a sauté pan until it has wilted.
- Add the spinach to your egg mixture.
- Throw in the diced ham.
- Season with salt and pepper.
- Pour your frittata mixture into a prepared pie pan.
- Cook for about 30 minutes at 350 degrees Fahrenheit, or until the edges of the frittata have pulled slightly away from the sides and the edges are browned.
RELATED: 5 Brunch Recipes for Egg Lovers
This eggs Benedict recipe from Kelley Simmons of Chef Savvy is low-maintenance and just as delicious as the dish from your favorite brunch restaurant. Using all the typical ingredients of eggs Benedict — poached eggs, English muffins and hollandaise sauce — all you’re missing is a mimosa! For the meat, try ham, bacon (regular or Canadian) or smoked salmon.
- 2 English muffins toasted and cut in half
- 3 tbsp unsalted butter
- 2 egg yolks
- 1 pinch salt
- 1 tbsp lemon juice
- 4 slices ham or Canadian bacon, regular bacon or smoked salmon
- 1 tbsp honey
- 2 tsp Dijon mustard
- 4 eggs
- 2 tbsp vinegar
- Freshly chopped parsley or chives for garnish if desired
- Melt butter in a small saucepan. Meanwhile, heat 1 inch of water in a small saucepan and place a heat-proof bowl on top to create a double boiler.
- Add egg yolks and a pinch of salt to the bowl of the double boiler and whisk until the yolks becomes a lighter pale color and slightly thicken. Remove from heat and drizzle in melted butter while whisking constantly. Add lemon juice.
- Add ham to the small saucepan that the butter was melted in along with mustard and honey, and heat over medium heat. Cook until heated through then set aside until ready to assemble.
- Heat a pot of water to 180 degrees Fahrenheit. Add in vinegar and stir gently so that water forms a slight whirlpool. Carefully crack one egg at a time into water, stirring gently after each egg addition. Remove after 3 minutes.
- Place slices of ham (or bacon or salmon) onto English muffins then gently add poached eggs. Spoon on hollandaise and serve immediately with fresh chopped parsley or chives for garnish, if desired.
Springtime Deviled Eggs
What’s Easter brunch without deviled eggs? With so many deviled egg recipes, it can feel daunting to select one, but this recipe from Kelly Reci of Kelly’s Thoughts On Things may become your new Easter brunch staple. It’s just as easy to make as it is delicious to eat. The best part of Kelly’s recipe is the cream cheese mixture that is added to the egg yolks. This gives the eggs a smooth texture and an extra punch of flavor.
Springtime Deviled Eggs
- 3 hard-boiled eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp cream cheese softened
- Salt & pepper
- 1 piping bag
- Paprika for garnish
- Once your eggs are boiled, allow them to cool completely. This will make the peeling process much easier.
- Once you have peeled your eggs, slice them in half and scoop out the yolk. Place yolks in a bowl and mix thoroughly with your mayonnaise, mustard and cream cheese. Add salt and pepper.
- Place yolk mixture in a piping bag (or alternatively, a sandwich bag where a small slit has been cut out in one corner), and carefully pipe filling back into your egg halves. Garnish with paprika and enjoy!
Happy Easter! Here’s to time spent with loved ones over a delicious meal!
Craving more delicious egg ideas? Here are three more egg articles from our archives: