Want a make-ahead Easter Brunch Menu that lets you sleep in on Easter Sunday? Don’t miss these great recipes for the easiest and most delicious Easter Brunch Menu you could ask for.

Easter basket full of colorful eggs sitting in a field for Easter Brunch Menu.

It’s Easter morning and your kids are waiting for a visit from the Easter bunny and your extended family is coming over in an hour. Everyone is hungry, of course. You want to wow them all, but don’t want to spend your time in the kitchen cooking while everyone else is outside enjoying the festivities. The pressure is on, as it seems to always be, to get it all put together and be able to enjoy the day with family. I get it, I live it.

I have devised a menu that involves mostly make ahead items so that you actually be with your family for Easter brunch without having to hover over the stove.This menu definitely brings the wow factor, and sticks to the traditional Easter premise. All it involves is a little planning and prep… well worth it to be able to hunt for eggs with your littles.

Easter Brunch Menu

I will break down what should be prepared when, but to get your mouth watering, here is a look at the Easter Brunch Menu (links below and printable recipes at the end of this post):

Deviled Eggs

Creme Brûlée French Toast

Breakfast Tart with Sausage and Cheese

Slow Cooker Ham with Brown Sugar Glaze

Asparagus Tart

Brussel Sprouts Salad

Funny Bunny Fruit Platter

Carrot and Pineapple Cake

Bellini Bar

Make-Ahead Easter Brunch Menu Preparations

This list may seem daunting at first, but I promise you that with planning and prep, this Easter Brunch Menu can be done ahead with little work the day of.

The best way to approach a holiday menu is to print out all of the recipes and make two lists. The first list is for the ingredients that I need to purchase, and other is a timeline of when things need to be prepared.

A week or so prior to the big day, make efforts to decorate as much as you can and try to clean out the fridge to make room for groceries and prepared dishes. It’s also a good idea to clean your oven if it hasn’t be done in a while. If you are setting up extra tables and chairs, do this ahead of time as well in case anything needs a good scrubbing, something you don’t want to do Sunday morning.

On Friday do all of your shopping and on Saturday plan to do most of your cooking. Hit up Costco and the grocery store in the morning with lists in hand, and some patience to boot because you know it’s going to be busy! When you get home, make as much room as possible in the fridge and organize your groceries.

Saturday Food Prep

This whole food prep process will take about 4-5 hours, so pour yourself a glass of wine and enjoy knowing you’re going to have a stress-free and totally delicious Sunday morning!

Boil the eggs and remove the shell. Cool and refrigerate until the next morning.

Completely prepare the Creme Brûlée French Toast and refrigerate and bake the next morning.

Completely prepare and bake the Sausage and Cheese Breakfast Tart. The next morning I cover in aluminum foil and bake at 350 degrees for 10-15 minutes to warm it up.

Prepare the glaze for the ham and refrigerate.

Trim the asparagus and prepare the filling for the Asparagus Tart. Refrigerate until the next morning.

Shred the Brussels sprouts and make the dressing. Refrigerate until the next morning.

Rinse the blueberries and strawberries for the fruit platter (don’t wash the raspberries until you are ready to use them). Cut the cantaloupe; leave half the cantaloupe for the bunnies face, and two wedges for the bunnies ears. Refrigerate.

Bake the cake layers for the Carrot and Pineapple Cake. When completely cool, freeze the cake layers in an airtight ziplock bag – this will make frosting so much easier in the morning. (Unfrosted cakes can actually be made up to a week advance and frozen until the day of.)

Blend the puree for the Bellinis and refrigerate.

Set the table and, if doing a buffet, set the plates and know the layout of the buffet area.

Put up and final decorations and make sure the Easter bunny is ready for the morning!

Easter Morning

Say the company is coming over at 10:00 for brunch, so you should get started on final preparations around 7. Here is how your morning should go when preparing this make-ahead Easter brunch menu:

Take the cake out of the freezer to thaw at room temperature. At the same time, take the butter and cream cheese out to soften.

Take the breakfast tart and French toast out of the refrigerator and allow to come to room temperature.

Get the ham in the CrockPot. It will take about 3 hours on high, 6 hours on low.

Prepare the Asparagus tart and get ready to bake.

Finish the fruit platter and put in on the buffet table.

Make the frosting and frost the cake.

At around 9:00 start your baking. Bake the asparagus tart first at 425 degrees, then reduce the heat to 350 degrees and bake the French toast and warm the breakfast tart for the reminder of the time.

While things are in the oven, cut your eggs in half and prepare and fill them. Also toss together the Brussel sprouts salad.

Lastly, arrange the buffet. Right before guests arrive, set the Bellini Bar… making sure to pour one for yourself!

The best part is that you can actually enjoy your meal and spend time with guests when they arrive.

Easter Brunch Menu Recipes

Like I said, it’s always best to start by printing out your recipes and making your grocery list. The recipes I use are all provided below. If you are super savvy and have the time, stores readily discount items like ham, eggs, and asparagus this time of year, so look around and see what kind of deals you can find.

Easy Deviled Eggs 

Easy Deviled Eggs are the best classic recipe that is easy and healthy. This budget-friendly appetizer is delicious and so easy. #deviledeggs #eggs #appetizer #brunch #breakfast #babyshower #bridalshower #budget #holidays #easter #christmas #best #classic #easyrecipe
Easy Deviled Eggs are the best classic recipe that is easy and healthy. This budget-friendly appetizer is delicious and so easy. #deviledeggs #eggs #appetizer #brunch #breakfast #babyshower #bridalshower #budget #holidays #easter #christmas #best #classic #easyrecipe

Easiest Ever Deviled Eggs

You can boil and peel the eggs the night before to make the day of prep a breeze! 
5 from 17 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 people
Calories: 103kcal

Ingredients

  • 12 large eggs
  • ½ cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 teaspoon white vinegar
  • ¼ teaspoon kosher salt
  • paprika to garnish

Instructions

  • Place the eggs in a single layer in a saucepan and cover with enough water to completely cover the eggs. Heat on high until water begins to bubble, then bring to a simmer and cover. Cook for 10 minutes. Remove from heat immediately submerge eggs in ice water to cool. 
  • Crack egg shells and carefully peel under cool running water. Gently dry the eggs and refrigerate in airtight container if making the next day. Otherwise, proceed to next step.
  • Slice the eggs in half lengthwise and remove the yolks to a bowl. Mash the yolks and add in the mayonnaise, mustard, vinegar, and salt. Mix well.
  • Set the egg whites on a tray, cut side up. At this point you could either spoon the yolk mixture evenly into all of the eggs, or pipe the yolks in to create a fancier look. To do this, put the yolk mixture into a ziplock bag, snip the corner of the bag and pipe into the eggs. Sprinkle with paprika and serve. 

Notes

You could also garnish this with chopped dill, sliced green onions, or chopped shallots. 

Nutrition

Calories: 103kcal
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Creme Brûlée French Toast 

Creme Brûlée French Toast
Crème Brûlée French Toast

Crème Brûlée French Toast

Brown sugar and melted butter on the bottom of this baked french toast, makes is reminiscent of the classic flavors of Crème Brûlée. Perfect for brunch or the holidays!
5 from 26 votes
Print Pin Rate
Course: Breakfast
Cuisine: American, French
Prep Time: 15 minutes
Cook Time: 40 minutes
Chilling Time: 8 hours
Total Time: 8 hours 55 minutes
Servings: 10 servings
Calories: 389kcal
Cost: 12

Ingredients

  • ½ cup unsalted butter
  • 2 tablespoons corn syrup
  • 1 cup brown sugar, packed
  • 5 large eggs
  • 1 ½ cups half & half
  • 2 teaspoons vanilla
  • ¼ teaspoon salt
  • 1 loaf of Challah bread could substitute French bread

Instructions

  • Melt butter, brown sugar, and corn syrup in a small saucepan. Once melted, remove from heat and whisk to combine the mixture until smooth and fully incorporated. Pour into a 13 x 9 inch baking dish. 
  • Cut 6 (1 inch thick) slices from the bread and arrange them in a single layer in the baking dish, squeezing them to fit snuggly. 
  • In a bowl, whisk together eggs, half & half, vanilla, and salt. Pour over the bread. Gently push bread down to make sure the custard covers all pieces. Cover the bread mixture and refrigerate for at least 8 hours. (Can make up to 24 hours in advance). 
  • When ready to eat, bring bread to room temperature (about 30 minutes). Preheat oven to 350 degrees. Bake uncovered until the bread is puffed and the edges are pale and golden, approximately 40 minutes. 
  • Allow bread to sit for 5 minutes before serving. Serve with warm maple syrup. 

Video

Notes

  • Be sure to bring the brown sugar, butter and corn syrup to a low simmer. Whisk it well to get rid of any graininess from the brown sugar.
  • Can’t find Challah bread? You can use French or Italian loaves, or any other hearty sweet bread in its place.
  • Prep the entire recipe the day before. This can be anywhere from 8 to 24 hours in advance. Just cover and refrigerate until ready to bake.
  • If you can, remove the casserole from the fridge 30 minutes prior to baking to take the chill off.
  • Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Calories: 389kcal | Carbohydrates: 48g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 142mg | Sodium: 294mg | Potassium: 164mg | Fiber: 1g | Sugar: 27g | Vitamin A: 627IU | Vitamin C: 0.3mg | Calcium: 115mg | Iron: 2mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Sausage and Cheddar Breakfast Tart

Breakfast Tart with Sausage and Cheddar
Breakfast Tart

Sausage and Cheddar Breakfast Tart

This Breakfast Tart is a delicious addition to any breakfast, brunch, or special occasion. Use a pie plate if you don't have a tart pan.
4.67 from 9 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 people
Calories: 338kcal

Ingredients

  • 1 unroll-and-bake refrigerated pie crust
  • 1 egg white, lightly beaten
  • 6 oz pork breakfast sausage like Jimmy Dean
  • 5 eggs
  • 4 ounces cream cheese, at room temperature cut into small pieces
  • 1 ½ cups shredded cheddar
  • ½ teaspoon kosher salt
  • diced green onion for topping optional
  • nonstick cooking spray

Instructions

  • Preheat oven to 400 degrees. Grease a 9-inch tart or pie pan with cooking spray. 
  • Unroll pie crust and arrange it on prepared pan. Gently press the crust into the bottom and sides of pan, trim any excess dough. Use a fork to prick the pie crust in several places (sides too). Brush the beaten egg white on the dough. Bake the pie crust until slightly brown, about 10 minutes. Allow the crust to cool for 5-10 minutes.
  • In a nonstick skillet over medium-high heat, crumble in the sausage and cook until brown, about 5 minutes. Drain on a paper lined plate and set aside to slightly cool.
  • In a large bowl, whisk the eggs, then add in the chunks of cream cheese, cheddar, salt, and cooked sausage, mixing to just combine. Pour the mixture into the cooled crust and bake until set and the top is golden, about 25-30 minutes. Cool the tart for 10 minutes before removing from tart pan or cutting. Garnish with diced green onion, optional. 

Notes

  • After placing the dough in the tart pan, use a fork to pierce it. This will keep it from shrinking too much or getting air bubbles as it bakes.
  • If you don’t have a tart pan, you can use a standard pie plate for this recipe.
  • Cook the sausage before adding it to the filling. You could also use bacon or ham instead of sausage.
  • Not a meat eater? Use roasted veggies instead.
  • The easiest way to add the cream cheese is just to pinch of little pieces using your hands and add it to the eggs.
  • Cook until the eggs are set in the middle of the tart. Let sit for 5 minutes before slicing.
  • Leftover breakfast tart can be stored in an airtight container in the refrigerator for up to a week.

Nutrition

Calories: 338kcal | Carbohydrates: 12g | Protein: 14g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 594mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 567IU | Vitamin C: 0.1mg | Calcium: 185mg | Iron: 1mg
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Slow Cooker Ham with Brown Sugar Glaze

Slow Cooker Ham with Brown Sugar Glaze is so easy to make in your Crockpot! This easy healthy recipe is great for the holidays, easter, or just during the week. So simple, makes great leftovers, and can be done with boneless or spiral sliced ham. #crockpot #slowcooker #ham #easyrecipe #easter #weeknightdinner #healthyrecipe #simple #leftovers
Slow Cooker ham

Slow Cooker Ham

Save oven space and make your ham on the countertop in the slow cooker! The simple brown sugar glaze makes this ham truly special.
5 from 25 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 12 people
Calories: 110kcal
Cost: 10

Ingredients

  • 1 boneless ham I use the Kirkland brand
  • ½ cup brown sugar
  • 1 tablespoon dijon mustard
  • 1 tablespoon apple cider vinegar

Instructions

  • Spray the inside of a slow cooker with cooking spray. Remove ham from packaging and place in slow cooker. (If the ham doesn't as is, you can cut it to make it fit.)
  • Make the glaze by combining the brown sugar, dijon, and apple cider vinegar in a small bowl. Pour over the ham. Cook ham at low heat for 3-5 hours or until thermometer reads 140 degrees. Let the ham rest for 10 minutes before slicing. Pour on glaze from the slow cooker.

Video

Notes

Got leftover ham? Go to https://thisdelicioushouse.com and search “leftover ham” for some great recipes! 

Nutrition

Calories: 110kcal
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Asparagus Tart with Ricotta and Lemon

Asparagus Tart with Ricotta and Lemon is made for your easter brunch menu.
Asparagus Tart with Ricotta and Lemon is made with puff pastry and is an easy recipe for an appetizer or side dish. Great party food for baby or bridal showers, or served on the holidays. #asparagus #tart #ricotta #puffpastry #thanksgivingsidedish #christmassidedish #easter #appetizer #partyfood #appetizerforparty #easyrecipe #brunch #breakfast

Roasted Asparagus and Ricotta Tart

To make ahead, trim the asparagus and prepare the ricotta – refrigerate. The tart will have to be baked the day of for best results 
5 from 12 votes
Print Pin Rate
Course: Appetizer, Breakfast, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 people
Calories: 286kcal
Cost: 12

Ingredients

  • 1 sheet frozen puff pastry (half of 17.3 ounce package, thawed
  • 1 large egg
  • 1 cup ricotta cheese (part skim works)
  • ½ cup Garlic and Herbs Spreadable Cheese like Boursin or Rondele
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 lemon, zested
  • 2 scallions, chopped
  • 12 ounces asparagus, trimmed
  • ½ tablespoon olive oil

Instructions

  • Heat oven to 425 degrees; place oven rack in lower third of oven. Unfold pastry onto piece of parchment paper and rol ½ inch bigger on all sides. Slide parchment and pastry onto baking sheet. In medium bowl, beat egg. Lightly brush ½-inch border of egg around pastry.
  • Add ricotta, garlic and herbs cheese, and salt, pepper, and lemon zest into bowl with remaining egg. Mix well then fold in scallions. Spread onto pastry, leaving ½ inch border uncovered.
    Asparagus Tart with Ricotta and Lemon is made with puff pastry and is an easy recipe for an appetizer or side dish. Great party food for baby or bridal showers, or served on the holidays. #asparagus #tart #ricotta #puffpastry #thanksgivingsidedish #christmassidedish #easter #appetizer #partyfood #appetizerforparty #easyrecipe #brunch #breakfast
  • Top filling with asparagus using remaining pieces to fill in any empty spaces; drizzle with olive oil. Bake until crust is golden brown, 18 to 20 minutes.
    Asparagus Tart with Ricotta and Lemon is made with puff pastry and is an easy recipe for an appetizer or side dish. Great party food for baby or bridal showers, or served on the holidays. #asparagus #tart #ricotta #puffpastry #thanksgivingsidedish #christmassidedish #easter #appetizer #partyfood #appetizerforparty #easyrecipe #brunch #breakfast

Nutrition

Calories: 286kcal
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Brussels Sprouts Salad

Brussels sprouts Salad with feta raisins and almonds in white bowl
Brussels sprouts Salad with feta raisins and almonds in white bowl

Brussels Sprouts Salad

Brussels Sprouts Salad is a customizable dish; feel free to swap toppings and dressings. To make ahead, simply prep the sprouts and dressing the day before and refrigerate. Assemble the salad thirty minutes before serving.
5 from 8 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 people
Calories: 225kcal
Cost: 12

Ingredients

  • 1 pound brussels sprouts
  • ½ cup golden raisins
  • ½ cup sliced or slivered almonds
  • ½ cup feta cheese crumbles
  • ¼ cup sunflower seeds

Dressing Ingredients

  • ½ cup extra virgin olive oil
  • ¼ cup lemon juice approximately one lemon
  • 1 tablespoon dijon mustard
  • 1 clove garlic, finely minced
  • ½ teaspoon kosher salt add more to taste
  • 1 /2 teaspoon fresh ground black pepper

Instructions

  • Trim the Brussels sprouts if needed and either slice thinly or put through the shoot of a food processor using the slicing blade. Put the shredded sprouts in a large mixing bowl. Add the raisins, almonds, feta, and sunflower seeds. 
  • Make the dressing. Combine all ingredients and mix well until completely combined.
  • Add about half the dressing to the salad and toss. Taste to see if more dressing is needed. 

Notes

Brussels sprouts will soften as the salad sits. I recommend tossing the salad with half the dressing about 30 minutes ahead of serving. Taste to see if it needs more dressing before serving, or place the dressing on the side for guests to help themselves to. 

Nutrition

Calories: 225kcal
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Funny Bunny Fruit Platter

Funny Bunny Fruit Platter is perfect for your easter brunch menu.
Funny Bunny Fruit Platter makes it ok to play with your food! Kids and adults will love this cute bunny fruit platter. #easter #fruitplatter #brunch #breakfast #cantaloupe #berries #kids #parenting

Funny Bunny Fruit Platter

Substitute whatever fruits you have on hand for this fruit platter. 
5 from 14 votes
Print Pin Rate
Course: Breakfast, Side Dish
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Calories: 89kcal
Cost: 10

Ingredients

  • 1 cantaloupe
  • 5 oranges
  • 1 pint raspberries
  • 2 cups sliced strawberries, save a leafy top for the bunny whiskers
  • 2 cups grapes

Instructions

  • 1. Slice the cantaloupe in half and remove the seeds. Save one half of the cantaloupe for the bunny’s face. Cut 2 lengthwise slices from the other half of the cantaloupe for the bunny’s ears. Cube or ball the reminder of the cantaloupe for the platter. 
    2. Make three long slices through the top of the orange, being careful not to cut all the way through the orange. Place a raspberry in the middle of the orange opening. 
    3. Wash and cut the remainder of the fruits. Arrange the bunny on the platter using toothpicks to spear the fruits onto the bunny’s face if necessary. Use blueberries for the bunny’s eyes, a raspberry for the nose, strawberry tops for the whiskers, and a sliver of melon for the mouth. Surround the platter with the rest of the fruit and arrange the oranges on the outside of the platter. 

Nutrition

Calories: 89kcal
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Barefoot Contessa’s Carrot and Pineapple Cake

Barefoot Contessa Ina Garten Carrot and Pineapple Cake that's perfect for your Easter Brunch Menu.
Image Credit: Food Network
Carrot Pineapple Cake with candied pineapple topping

Barefoot Contessa’s Carrot Pineapple Cake

Make-ahead Ina Garten's famous Carrot and Pineapple Cake with these tips. Hands down the best carrot cake recipe out there!
5 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16 people
Calories: 573kcal
Cost: 15-20

Ingredients

  • 2 cups granulated sugar
  • 1 ⅓ cups vegetable oil
  • 3 extra large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups all purpose flour plus 1 tablespoon for raisins/walnuts
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 ½ teaspoons kosher salt
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 pound grated carrots
  • ½ cup diced fresh pineapple

For the Frosting

  • ¾ pound cream cheese, at room temperature
  • ½ pound unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 pound confectioners’ sugar, sifted

For the decoration

  • ¼ cup chopped walnuts
  • ¼ cup candied pineapple (like Paradise)

Instructions

  • Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
  • Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 ½ cups flour, the cinnamon, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
  • Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
  • For the frosting:
    Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
    Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced walnuts and candied pineapple 

Notes

Link to recipe on Food Network 

Nutrition

Calories: 573kcal
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Bellini Bar

Bellini Bar is a fun brunch cocktail to serve guests. Bellni is the new mimosa and features peach, strawberry, and mixed berry puree with proseccco. #bellini #bellinibar #mimosa #brunchcocktail #brunchdrink #prosecco #champagne #easy #easyrecipe

Bellini Bar is a fun brunch cocktail to serve guests. Bellni is the new mimosa and features peach, strawberry, and mixed berry puree with proseccco. #bellini #bellinibar #mimosa #brunchcocktail #brunchdrink #prosecco #champagne #easy #easyrecipe

Bellini Bar

The traditional Bellini is just white peach puree and Prosecco. This bar puts a spin on it by pureeing other fruits along with the peaches to offer variety and make a host of Bellini-style drinks. 
5 from 3 votes
Print Pin Rate
Course: Drinks
Cuisine: Italian
Servings: 12 people

Ingredients

  • 1 (16 ounce bag) frozen peaches, thawed
  • 1 (16 ounce bag) frozen strawberries, thawed
  • 1 (16 ounce bag) frozen mixed berries, thawed
  • 4 bottles Prosecco, chilled can substitute other sparkling white wine
  • fresh berries, peaches, mint sprigs for garnish (optional)

Simple Syrup

  • 1 cup sugar
  • ½ cup water

Instructions

  • Blend separately the peaches, strawberries, and mixed berries. Strain each through a fine mesh sieve, put in three separate carafes and refrigerate. 
  • Make the simple syrup. Bring the sugar and water to a boil and stir until sugar dissolves. Remove from heat and chill. 
  • Pour a third of the sugar mixture to each carafe and stir to combine. 
  • Set up the Bellini Bar. Put out 12 Champagne glasses, the chilled Prosecco, and the three carafes of purees. Include the garnishes at the end of the bar. 
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

The most important part of this Easter Brunch Menu  is to have fun and enjoy time with your family. These recipes are easy enough to follow that you shouldn’t stress about pulling it all together for the big day.

The ingredients are simple and inexpensive (especially this time of year!) so you can really put this together for the cost of 1-2 adults at a fancy resort buffet. And think of the leftovers! You’ll have enough to eat for the week.

And for one last treat, be sure to try these Rice Krispies Easter Treats made with Cadbury mini eggs! And, if you love mini eggs, you’re going to love these Cadbury Mini Eggs Cookies!

Happy Easter!

complete, make ahead Easter Brunch Menu

 

5 from 17 votes (12 ratings without comment)

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16 Comments

  1. Oh no goodness!! Thank you for doing almost all the work for us!! I love your Saturday and Sunday morning timeline!! I’m excited to host Palm Sunday Brunch with my family this year. Thank you!!

  2. THANK YoU for creating a full easy menu for Easter. It’s exactly what I need! When I ask google for an easy Easter menu, I get lots of “5,000 of our best Easter brunch ideas”. This year is complicated and I needed to find a website that put in the thoughtful creation of the menu for me. I’m making the entire menu. Thank you so so much!

    1. Thank you so much for the comment, Marilyn! When I made this post I wanted to set out an easy step-by-step plan to help people in the kitchen. I hope you enjoy all of the recipes. Happy Easter!

  3. OMG this is just what I was looking for. This is the best and most complete site I have ever found. I am going to follow it to the tee. Thank you so much for making my life easier.

  4. Thank you so much for this wonderful list of recipes and the timeline, as well as the advice. I am relaxing on my chaise this Easter morning having a clean kitchen, food prepared, table set. Just waiting to put my French toast in the oven!

    Thank you again and I hope you and your family have a lovely holiday.

    1. Nothing better than having a stress-free holiday! I hope you love all of the recipes. Happy Easter!

  5. 5 stars
    What an Angel. Not only excellent menu ideas, but recipes AND a timeline. That is an Easter gift all by itself.
    Thanks and Happy Easter

  6. 5 stars
    All of your recipes sound amazingly delicious in this round-up, and I can almost guarantee most of them will be a massive hit with my family. Have a wonderful weekend! I’m looking forward to your new News Letter!
    H.L.M.

  7. 5 stars
    Wow, what a collection of recipes!! Definitely going to make some of them for Easter this year. Bookmarked for later, thank you so much for this roundup!!

  8. That French toast looks amazing (though fyi, saying “challah bread” is like saying “bread bread” – challah is bread!)