10+ Best Easter Brunch Recipes

Easter brunches are time-honoured traditions that unite loved ones over good food and an amazing time with each other. From classic favourites like quiche and hot cross buns to innovative creations like banana bread cinnamon rolls and egg muffins, Easter brunch recipes offer a feast for the senses. In this blog, we have listed down our favourite and lip-smacking Easter brunch recipes that will leave your guests impressed and wanting more. Keep reading to get your hands on the most scrumptious Easter brunch recipes to make it memorable.

10+ Best Easter Brunch Recipes

1. Quiche 

Picture a buttery, flaky crust embracing a velvety filling infused with creamy cheeses, tender vegetables, and savoury meats, all harmonizing to create a symphony of taste. Yes, that’s how tantalizing a quiche is. With each decadent bite, you'll experience the richness of freshly cracked eggs, the subtle sweetness of caramelized onions, and the smoky allure of crispy bacon. Whether served warm or at room temperature, this quintessential brunch dish is a celebration of springtime abundance, perfect for sharing with loved ones around the table as you bask in the joy of the season.

Ingredients:

1 pre-made pie crust (or homemade if preferred)

6 large eggs

1 cup heavy cream

1 cup milk

1 1/2 cups shredded cheese (such as Gruyere or Swiss)

1 cup diced ham or cooked bacon (optional)

1/2 cup diced onion

1/2 cup diced bell pepper

Salt and pepper to taste

1 tablespoon olive oil. 

Directions:

1. Preheat your oven to 375°F (190°C). Roll out the pie crust and press it into a pie dish, trimming any excess dough.

2. In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper and cook until softened (about 5 minutes). Remove from heat and set aside.

3. In a large mixing bowl, whisk together the eggs, heavy cream, and milk until well combined. Season with salt and pepper to taste.

4. Sprinkle half of the shredded cheese evenly over the bottom of the pie crust. Add the cooked onion and bell pepper mixture on top, followed by the diced ham or bacon (if using). Pour the egg mixture over the filling ingredients in the pie crust and sprinkle the remaining shredded cheese over the top of the quiche.

5. Place the quiche in the preheated oven and bake for 40-45 minutes, or until the centre is set and the top is golden brown. Remove from the oven and let it cool for a few minutes before slicing and serving.

2. Chocolate-Stuffed Cream Biscuits

Indulge in the ultimate decadence with chocolate-stuffed cream biscuits, a delectable treat that will leave your taste buds craving for more. Imagine sinking your teeth into a light and fluffy biscuit, filled with a rich and creamy chocolate centre that oozes with every bite. The buttery biscuit melts in your mouth, complementing the smoothness of the chocolate filling perfectly. 

Ingredients:

2 cups all-purpose flour, spooned and levelled, plus more for the work surface

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1/4 cup plus 2 teaspoons granulated sugar, divided

1 1/4 cups heavy cream, plus more for brushing

1 (4-ounce) bar semisweet chocolate, cut into 6 pieces

Directions:

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper. Whisk together flour, baking powder, salt, and 1/4 cup sugar in a bowl. Add cream and stir just until combined (add 1 to 2 tablespoons additional cream if the dough is dry). Knead in the bowl until the dough forms a ball, 5 to 6 times. 

2. Roll the dough into an 11- by 8-inch rectangle (about 3/8 inch thick) on a lightly floured work surface. Cut the dough in half crosswise, then cut it into thirds lengthwise to form 6 rectangles. Place 1 chocolate square on the bottom half of each rectangle. Lightly brush the edges of rectangles with cream. Fold the dough over the chocolate, forming a square, and gently press the edges to seal. Place the biscuits on the prepared baking sheet. Freeze for 15 minutes.

3. Place the baking sheet with frozen biscuits inside another baking sheet of the same size. (This will insulate the tray so the bottoms do not overbrown.) Brush the tops with cream. Sprinkle with the remaining 2 teaspoons of sugar, dividing evenly. Bake until golden brown, 18 to 22 minutes. Transfer the biscuits to a wire rack and cool for 15 minutes before serving.

3. Pinwheel Sandwiches

Freshly baked bread adorned with a symphony of vibrant fillings meticulously rolled into a mesmerizing spiral of savoury goodness—yes, we are talking about the pinwheel sandwiches. Each bite offers a delicious medley of flavours and textures, from creamy cheeses and succulent meats to crisp vegetables and zesty spreads, harmonizing in perfect unity.

Ingredients:

3 slices of bread, white or brown

3 tsp butter

¼ cup eggless mayonnaise

1 teaspoon green chutney

½ capsicum, thinly sliced

3 slice cheese

¼ tablespoon pepper powder

3 tablespoons cabbage, shredded

½ carrot, grated

1 tablespoon tomato sauce

Slices of ham or salami 

A pinch of salt

Directions:

1. Take the bread slices and trim the sides. You can use sides to prepare bread crumbs. Now, using a rolling pin, flatten the bread slices.

2. Take a knife and spread butter on the side of the bread you'll be putting ingredients on. This will help keep the bread moist and enable easier rolling when it comes time to shape the sandwich.

3. Prepare the sauce by taking ¼ cup eggless mayonnaise and 1 tsp green chutney. Mix well, making sure everything is well combined. Spread 3 tsp of the prepared sauce over the buttered bread.

4. Add wafer-thin ingredients like slices of ham or salami first. Then top with ½ capsicum and slices of cheese and sprinkle ¼ tsp pepper powder. Add 3 tbsp cabbage and ½ tsp carrot. Garnish with 1 tbsp tomato sauce and a pinch of salt. Remember that you'll need to roll your sandwich so you need to avoid overfilling the bread.

5. Roll the bread slices tight, making sure all the layers are intact. When all of the ingredients are set on the bread, take one side and begin to roll the bread over itself, as you might when preparing a burrito. If you cut your slices to be long by default, roll them up from one short side to the other and wrap them in cling wrap tightly. If you do not have cling wrap, you can alternatively use aluminium foil.

6. Refrigerate the sandwich for 30 minutes or until it sets well. After 30 minutes, slice the sandwich thickly. The pinwheel sandwich is ready to be served.

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4. Strawberry Tiramisu

Savour the luscious delight of strawberry tiramisu, a scrumptious twist on the classic Italian dessert. Layers of delicate ladyfinger biscuits soaked in fragrant espresso are enveloped in a velvety mascarpone cream infused with the essence of fresh strawberries. Each spoonful is a harmonious blend of rich coffee flavours, creamy mascarpone, and the vibrant sweetness of ripe strawberries.

Ingredients:

1 pound fresh strawberries, hulled and sliced

1/2 cup granulated sugar

1/4 cup orange juice

1 cup heavy cream

8 ounces mascarpone cheese

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup brewed coffee, cooled

2 tablespoons coffee liqueur (optional)

1 package of ladyfinger cookies (about 24 cookies)

Cocoa powder, for dusting

Fresh mint leaves, for garnish (optional)

Directions:

1. In a medium bowl, combine the sliced strawberries, granulated sugar, and orange juice. Stir until the sugar is dissolved. Let the strawberries macerate for at least 30 minutes, allowing them to release their juices.

2. In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.

3. In another bowl, beat together the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until well combined.

4. In a shallow dish, combine the brewed coffee and coffee liqueur (if using). Dip each ladyfinger cookie into the coffee mixture, making sure to coat both sides but not soaking them for too long to avoid sogginess.

5. Arrange a layer of dipped ladyfingers in the bottom of a serving dish or individual glasses. Spread half of the mascarpone mixture over the ladyfingers, followed by half of the macerated strawberries.

6. Repeat the layers with the remaining ingredients, ending with a layer of mascarpone mixture on top.

7. Cover the tiramisu with cling wrap and refrigerate for at least 4 hours, or overnight, to allow the flavours to meld and the dessert to set.

8. Before serving, dust the top of the tiramisu with cocoa powder and garnish with fresh mint leaves, if desired. Slice, serve, and enjoy this delicious strawberry tiramisu!

5. Orange Liqueur Mimosa

Savour the delightful fusion of flavours in every sip of this refreshing and luscious concoction that effortlessly blends the effervescence of champagne with the citrusy zest of orange liqueur. This exquisite libation is a testament to the art of mixology, where the vibrant hues of freshly squeezed orange juice meld seamlessly with the crisp bubbles of champagne to create a symphony of taste sensations.

Ingredients:

1 cup fresh orange juice (from 4 oranges), strained and pulp discarded

¾ cup granulated sugar

1 teaspoon orange liqueur (such as Cointreau)

¾ cup (12 ounces) chilled sparkling wine (preferably Cava or Champagne)

1  (2 1/2- x 1-inch) orange peel strip 

Directions:

1. Pour orange liqueur and 1 1/2 teaspoons orange syrup into a tulip-style Champagne glass (or a white wine glass). Tilt the glass slightly, and slowly pour sparkling wine into it. Holding the orange peel strip in 1 hand, squeeze and rub the peel sides together over the glass to release essential oils. Gently drop the peel into the glass. Serve immediately.

6. Banana Bread Cinnamon Rolls

Indulge your senses in the heavenly aroma and delectable taste of Banana Bread Cinnamon Rolls, a mouthwatering treat that combines the comforting flavours of banana bread with the irresistible allure of cinnamon rolls. Imagine sinking your teeth into a soft, pillowy dough swirled with a heavenly mixture of cinnamon, sugar, and ripe bananas, each bite bursting with warmth and sweetness.

Ingredients:

For the dough:

5 cups (625 grams) all-purpose flour

2 (0.25-ounce) packages (14 grams) of instant yeast

1 tablespoon (9 grams) salt

1 cup (240 grams) of whole milk

⅓ cup (76 grams) unsalted butter

3 tablespoons (63 grams) honey

½ cup (115 grams) mashed ripe banana (about 1 medium banana)

For the filling:

1 cup (230 grams) mashed ripe banana (about 2 medium bananas)

¼ cup (55 grams) firmly packed light brown sugar

1 1/2 teaspoons (3 grams) ground cinnamon

¼ cup (60 grams) warm heavy whipping cream (100°F/38°C to 110°F/43°C)

Topping:

½ cup (60 grams) confectioners’ sugar

2 tablespoons (30 grams) whole milk

Garnish: chopped walnuts

Directions:

For the dough: 

1. In the bowl of a stand mixer, whisk together flour, yeast, and salt.

2. In a small saucepan, heat milk, butter, and honey over medium heat, stirring frequently, until the butter is melted and the mixture registers 120°F (49°C) to 130°F (54°C) on an instant-read thermometer. Add the warm milk mixture and banana to the flour mixture. 

3. Switch to the dough hook attachment; beat at medium-low speed until a smooth, elastic dough forms, 7 to 8 minutes, stopping to scrape the bottom and sides of the bowl and dough hook. Turn out the dough onto a lightly floured surface and shape it into a round.

4. Lightly spray a large bowl with cooking spray. Place the dough in the bowl, turning to a grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.

5. Lightly spray a 13x9-inch baking dish with baking spray and flour.

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For the filling: 

1. In a small saucepan, whisk together banana, brown sugar, and cinnamon. Bring to a boil over medium heat, whisking until sugar dissolves. Cook, whisking constantly, until the mixture thickens, about 3 minutes. Pour into a heatproof bowl, and let cool completely.

2. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 19x13-inch rectangle. Using an offset spatula, spread the cooled filling onto the dough, leaving a ½-inch border on both the short sides and the long side closest to you. Starting at the long side without a border, tightly roll the dough into a log. Using a sharp serrated knife or unflavored dental floss, trim ½ inch off each end of the log. Cut the log into 12 slices (about 1½ inches thick).

3. Place slices, cut side up, in the prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 20 minutes. Preheat the oven to 350°F (180°C).

4. Pour warm cream all over the rolls.

5. Bake until centres are set and edges are golden brown (20 to 25 minutes). Let cool in the pan on a wire rack for 15 minutes.

For the topping: 

In a small bowl, whisk together confectioners’ sugar and milk; drizzle onto rolls. Garnish with walnuts, if desired. Serve warm.

7. Avocado Toast

Made by mashing ripe avocado onto toasted bread and seasoned with salt, pepper, and a drizzle of olive oil, avocado toast is both nutritious and delicious. It’s a perfect inclusion for brunches.

Ingredients:

1 ripe avocado

½ lemon

big pinch chilli flakes

2 slices sourdough bread

good drizzle of extra virgin olive oil

Directions:

1. Cut the avocado in half and carefully remove its stone, then scoop out the flesh into a bowl. Squeeze in the lemon juice then mash with a fork to your desired texture. Season to taste with sea salt, black pepper and chilli flakes. Toast your bread, drizzle over the oil, and then pile the avocado on top.

8. Berry Sangria

Berry sangria is a delightful concoction that combines the refreshing taste of mixed berries with the vibrant essence of red wine and a splash of citrus. This cocktail is perfect for warm spring days and festive gatherings, offering a burst of flavour and a touch of sweetness in every sip.

Ingredients:

1/2 lb mixed berries (strawberries cut into pieces)

2 tablespoons sugar

1 tablespoon lemon juice

Sparkling rosé, chilled

Directions:

In a jar or container, combine berries, sugar, and lemon juice. Spoon into cups and top with sparkling rosé.

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9. Hot Cross Buns

Hot cross buns are a beloved Easter tradition, with their spiced dough, plump raisins or currants, and distinctive cross on top. These soft, slightly sweet buns are often enjoyed toasted and slathered with butter, making them a delightful treat for breakfast, brunch, or an afternoon snack.

Ingredients:

For the buns

300ml full-fat milk, plus 2 tbsp more

50g butter

500g strong bread flour

1 teaspoon salt

75g caster sugar

1 tablespoon sunflower oil

7g sachet fast-action or easy-blend yeast

1 egg, beaten

75g sultanas

50g mixed peel

zest 1 orange

1 apple, peeled, cored and finely chopped

1 teaspoon ground cinnamon

1 teaspoon mixed spice

For the cross

75g plain flour, plus extra for dusting 

For the glaze

3 tablespoon apricot jam

Directions:

1. Bring 300ml full-fat milk to the boil, then remove from the heat and add 50g butter. Leave to cool until it reaches hand temperature. Put 500g strong bread flour, 1 tsp salt, 75g caster sugar and 7g sachet fast-action or easy-blend yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add 1 beaten egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.

2. Tip onto a lightly floured surface and knead by holding the dough with one hand and stretching it with the heel of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hour, or until doubled in size and a finger pressed into it leaves a dent.

3. With the dough still in the bowl, tip in 75g sultanas, 50g mixed peel, zest of 1 orange, 1 finely chopped apple, ground cinnamon, and mixed spice. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hour more, or until doubled in size, again covered by some well-oiled cling film to stop the dough from getting a crust.

4. Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film or a clean tea towel, then set aside to rise for 1 hour more.

5. Heat oven to 200C/180C fan/gas 6. Mix 75g plain flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 18-20 mins on the middle shelf of the oven, until golden brown. If you're using two trays, the lower tray may need a minute or more than the top-level tray.

6. Gently heat 3 tbsp apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

10. Egg Muffins

Egg muffins serve as a delightful breakfast treat that perfectly combines the goodness of eggs and a burst of flavour from the fillings. A fluffy, perfectly cooked muffin packed with colourful bell peppers, tender spinach, and creamy melted cheese, all enveloped in a light, fluffy egg base, is all you need to kickstart your morning.

Ingredients:

6 large eggs

1/4 cup milk

Salt and pepper to taste

1 cup diced vegetables (such as bell peppers, spinach, onions, tomatoes)

1/2 cup shredded cheese (cheddar, mozzarella, or your choice)

Cooking spray or olive oil

Directions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or olive oil, or line with silicone or paper liners.

2. In a large mixing bowl, crack the eggs and whisk them together with the milk until well combined. Season with salt and pepper to taste.

3. Stir in the diced vegetables and shredded cheese into the egg mixture until evenly distributed.

4. Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.

5. Bake the egg muffins in the preheated oven for 20-25 minutes, or until they are set and slightly golden on top.

6. Remove the muffin tin from the oven and let the egg muffins cool for a few minutes before serving. Use a butter knife or spatula to gently loosen the edges of the egg muffins from the muffin tin, then transfer them to a serving platter.

7. Serve the egg muffins warm or at room temperature.

11. Strawberry Lemonade Punch

What’s a festive brunch without the inclusion of cocktails? Glass brimming with ice-cold punch and the sweet aroma of strawberries is like the taste of summer in every sip.

Ingredients:

1 cup fresh lemon juice

1/2 cup pure maple syrup

1 1/2 strawberries, hulled and halved

1 cup sparkling water

1 cup blueberries (optional)

Directions:

1. Combine lemon juice, maple syrup, 3/4 pound strawberries, and 2 cups water in a blender. Blend until smooth, 1 to 2 minutes. Combine sparkling water, lemon juice mixture, remaining 3/4 pound strawberries, and, if desired, blueberries in a pitcher. Serve topped with ice.

Conclusion

As the time to prepare for Easter brunch comes close, we hope you take notes from the blog and present an irresistible spread for your guests. From savoury quiches to sweet treats, each dish served is more than just food.

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