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Easter brunch is the perfect opportunity to gather with loved ones and enjoy delicious, seasonal food. If you’re hosting this year and want to keep things simple yet impressive, I’ve got you covered! Here are five quick and easy Easter brunch recipes that will delight your guests and leave you plenty of time to enjoy the day.
1. Spring Veggie Quiche
A golden, flaky crust filled with a creamy egg mixture, colorful spring vegetables, and melted cheese. It’s the centerpiece of your brunch table, paired with a fresh side salad.
Ingredients:
- 1 pre-made pie crust
- 6 large eggs
- 1 cup milk (or half-and-half for extra creaminess)
- 1 cup shredded cheddar cheese
- 1 cup chopped spring vegetables (asparagus, spinach, bell peppers, or zucchini)
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the pie crust into a pie dish and set aside.
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Sprinkle the chopped veggies and shredded cheese evenly over the crust.
- Pour the egg mixture on top, ensuring everything is covered.
- Bake for 35-40 minutes, or until the center is set and the top is golden.
- Let cool for 5 minutes before slicing and serving.
2. Glazed Ham and Cheese Sliders
Warm, buttery sliders stuffed with ham and melted cheese, topped with a sweet and tangy glaze. They disappear within minutes of being served.
Ingredients:
- 12 slider buns
- 1/2 pound thinly sliced ham
- 6 slices Swiss cheese, halved
- 1/4 cup melted butter
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon poppy seeds
Instructions:
- Preheat your oven to 350°F (175°C).
- Slice the slider buns in half and place the bottoms in a greased baking dish.
- Layer ham and cheese onto the buns and cover with the tops.
- In a small bowl, whisk together melted butter, Dijon mustard, honey, and poppy seeds.
- Brush the glaze over the sliders and cover the dish with foil.
- Bake for 15 minutes, remove the foil, and bake for another 5 minutes.
- Serve warm.
3. Deviled Egg Chicks
Adorable, chick-shaped deviled eggs sitting on a platter. They’re almost too cute to eat—but they’ll be the first to go!
Ingredients:
- 6 hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Small pieces of carrot (for the beaks)
- Black sesame seeds (for the eyes)
Instructions:
- Peel the hard-boiled eggs and slice off the top third of each egg.
- Carefully scoop out the yolks and mash them in a bowl with mayonnaise, mustard, salt, and pepper.
- Spoon or pipe the yolk mixture back into the bottom halves of the eggs.
- Place the top third of the egg on as the “hat.”
- Add small carrot triangles for beaks and sesame seeds for eyes to create chick faces.
- Arrange on a platter and serve.
4. Berry and Yogurt Parfaits
Elegant layers of creamy yogurt, fresh berries, and crunchy granola served in clear glasses. They’re light, refreshing, and oh-so-pretty.
Ingredients:
- 2 cups Greek yogurt (vanilla or plain)
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 1 cup granola
- Honey for drizzling (optional)
Instructions:
- In clear glasses or small jars, layer yogurt, berries, and granola.
- Repeat the layers until the glasses are full.
- Drizzle with honey for added sweetness.
- Serve immediately or refrigerate until ready to serve.
5. Carrot Cake Muffins
Moist and fluffy carrot cake muffins topped with a dollop of cream cheese frosting. They’re the perfect sweet ending to your Easter brunch.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2/3 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/4 cup chopped walnuts (optional)
- Cream cheese frosting (store-bought or homemade)
Cream Cheese Frosting Ingredients:
- 8 oz (1 block) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3–4 cups powdered sugar (sifted for a smoother texture)
- 1 tsp pure vanilla extract
- Pinch of salt (optional, but enhances flavor)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, mix sugar, oil, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in grated carrots and walnuts, if using.
- Divide the batter evenly among the muffin liners.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before adding cream cheese frosting.
Frosting Instructions:
- Ensure both the cream cheese and butter are softened to room temperature to avoid lumps.
- n a large mixing bowl, beat the cream cheese and butter together with a hand or stand mixer until smooth and creamy (about 2 minutes).
- Mix in the vanilla extract and a pinch of salt.
- Gradually add the powdered sugar, one cup at a time, beating on low speed to start, then increasing to medium speed. Adjust the sweetness to your taste by adding more or less powdered sugar (start with 3 cups and add more if needed).
- Once all the sugar is incorporated, beat the frosting on medium-high speed for another 2–3 minutes until light and fluffy.
These recipes are quick, easy, and sure to impress your Easter brunch guests. Which one will you try first? Let me know in the comments! Happy Easter and happy cooking!
