Brunch and Easter go hand in hand, but it’s still a weekend and no one wants to spend all their free time in the kitchen. Keep it simple with a delicious meal that won’t take up too much of the day. Here are 16 easy Easter brunch recipes that our readers love.
“This recipe is genius. If you want to make bacon and eggs for a crowd, this is your recipe.
Genevieve Ko saves us all with this clever technique for bacon and eggs. Reader tip: it also works with sliced sausage.
“These are excellent. I used to make them with strawberries, today I make them with cherries.”
Somewhere between a muffin and a scone, Jerrelle Guy’s licorice biscuits come together in about half an hour. No rolling or cutting required!
Recipe: strawberry cookies
†I made a double recipe for a group of 10 for brunch. This makes for a very easy egg dish, especially if you grate the cheese and cut the ham the day before.”
Use challah, brioche, or crustless French or Italian bread for this incredibly simple, highly customizable bread pudding from David Tanis. Experiment with using different meats, such as pancetta or sausage, and vegetables, such as sliced green onions, or steamed or roasted broccoli.
Recipe: Ham and Cheese Brioche Pudding
“Made tonight and it was amazing. Easy, simple meal.”
Yewande Komolafe’s “tomato eggs,” a dish popular in Lagos, Nigeria and across West Africa, is comforting without being heavy. For a vegan version, replace the eggs with tofu.
“Stop what you’re doing and MAKE THIS. They are excellent!”
Allysa Torey’s No-Yeast Cinnamon Rolls come together in a total of 45 minutes. Make them with or without chopped pecans.
Recipe: Easy cinnamon buns without yeast
†Made with frozen hash browns and shallots. Used sharp Cheddar. Serve it with hot sauce. I loved it!”
This sturdy hash from Lidey Heuck welcomes substitutions depending on how much time you have and what you have on hand. Make sure everything is cut into inch cubes so that the vegetables cook evenly and quickly.
†These are amazing and sooo easy!”
Store-bought puff pastry makes these fruity-creamy pastries from Von Diaz deliciously doable. If you can’t find queso fresco and hoja or farmhouse cheese, use cream cheese.
†Tasty and easy! I replaced a can of diced tomatoes, which makes preparation even easier.”
This popular Pakistani spicy scrambled egg and potato breakfast recipe from Zainab Shah is easy to make yourself. Play with different herbs and spices and replace the eggs with tofu for a vegan version.
†A delicious variation on this: when the bacon is about half cooked, brush some maple syrup over it. mmm.”
From Ali Slagle comes the best, splatter-proof way to make bacon for a crowd. You can also use baking paper instead of foil.
Recipe: Oven Bacon
†My kids thought these were the best pancakes they’ve ever eaten. Light and airy, with a delicious taste.”
Lemony in taste and almost creamy in texture, these tender pancakes from Genevieve Ko get their sweetness from lemon and vanilla-scented sugar. They are dreamy served with blueberry syrup, but equally delicious with traditional maple.
Recipe: Lemon Ricotta Pancakes
“Best quiche I’ve ever made.”
No hassle with rolling out a crust for this Sarah Copeland quiche. Simply combine eggs, cream, milk and your veggies of choice and pour into a greased baking dish lined with grated cheese.
†I’ve searched and tried MANY blueberry muffin recipes and I have to say this was one of the best I’ve made. My daughter (10) had six. Yes. Very well.”
Marian Burros brought this recipe to The Times in 1985, and it’s still the gold standard for blueberry muffins today. It requires adding half a cup of pureed berries to the batter, which produces a very moist muffin that will keep for a long time. (As if there are any leftovers.)
Recipe: Jordan Marsh’s Blueberry Muffins
“So very tasty. We didn’t have enough molds, so we used shallow ovenproof coffee mugs. Worked fine.”
If you don’t have that creme fraiche, you can replace these Melissa Clark fried eggs with full-fat Greek yogurt or sour cream. They feel chic, but they are not fussy at all.
“I made this for Easter brunch and it was a huge success!”
You must love a progressive brunch dish. These overnight French toast from Samantha Seneviratne require a little prep the night before, then just pop this dish in the oven in the morning for about an hour.
Recipe: Overnight French Toast
“This is easy and very beautiful. I’ve used up asparagus, cherry tomatoes and spring onions and will definitely make it again!”
Recipe: Any Vegetable Pie
Store-bought puff pastry makes this elegant pie from Melissa Clark a cinch. Use the freshest seasonal vegetables you can find, and top with five or six eggs for a more hearty meal.
“Easy to prepare and delicious. We ate it with strawberries and whipped cream.”
Light and tender, this citrus cake is typically served at tea time in Morocco. Serve it at brunch with strawberry jam on the side, or as a dessert, slathered with whipped cream and sprinkled with chocolate chips.
Recipe: Meskouta (Moroccan orange cake)†
