Table & Thyme Catering provides exceptional services for a variety of events, delivering fresh and delicious food with an elevated presentation and service.
We have gathered our favorite Easter brunch recipes in our baskets that bring the joy of this special day!
This significant holiday deserves a proper menu. From savory sides to decorative desserts, we have plenty of delicious ideas that you and your family will love this Easter Sunday. With these recipes and a stunning spring tablescape, you will host an Easter brunch that will be remembered.
Preheat your oven to 375º and line a baking sheet with foil.
Mix the brown sugar, pepper, and cayenne in a shallow bowl. Dip each piece of bacon into the brown sugar mixture, and make sure it’s coated.
Lay the bacon on the foil-lined baking sheet, and bake for 15-20 min.
Let cool before serving.
Easter Bunny Rolls
Cook time: 1 hour 30 min
Ingredients:
3 cups all-purpose flour
2 ½ tsp Instant dry yeast
1 cup warm water
1 Tbsp granulated sugar
1 tsp salt
¼ cup vegetable oil
1 egg
1 Tbsp coarse sea salt
2 Tbsp softened butter
Instructions:
Pour warm (not hot!) water into the bowl of a stand mixer fitted with the dough hook attachment. Add yeast, sugar, salt, oil, and flour.
Knead on low-medium speed for about 4 minutes, until a smooth dough forms. The dough should be thick, yet soft and only slightly sticky. When it pulls away from the sides of the bowl it’s ready.
Place the dough in a greased bowl and turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled in size, about 1 hour.
Once doubled in size, punch the dough down to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Divide the dough into 6 equal pieces.
Heat oven to 350°F (180°C). Line your cookie sheet with parchment paper, a silicone baking mat or lightly grease the cookie sheet.
Roll each ball of dough into a rope about 14 inches long. Cut a 1/2-inch piece off the end, and roll into a ball for the tail. Fold the dough rope in half, and loosely twist twice to form the body of the bunny. Place on cookie sheet and press down the overlapping ear a little bit to prevent it from rising too high. To make the bunny tail press ball of dough into folded end of the twist. Repeat with remaining dough to make 6 bunnies. Let the bunnies rise for 5-10 minutes.
Brush the tails with egg wash and sprinkle with coarse sea salt.
Bake the bunnies for 23-25 minutes until the tops are golden brown and the edges look cooked. Remove the rolls from the oven when they are done and brush butter onto each warm bunny.
Lay the peppers onto a cutting board and slice the tops off, then slice lengthwise. Once the peppers are halved, remove any seeds.
Combine the cream cheese, sour cream, salt, and herbs in a small bowl. Fill the peppers with the herb cream cheese.
Pull off a few dill fronds and press the ends into the top of the cream cheese mixture in the peppers. Cover the stem with a little more of the filling.
Chill until time to serve.
Grape Salad
Ingredients:
4 lbs seedless red and green grapes
1 package cream cheese, softened
1 cup sour cream
3 Tbsp sugar
2 tsp vanilla
For topping:
3 tbsp brown sugar
3 tbsp chopped pecans
Instructions:
In a large bowl, mix together the cream cheese and sour cream until smooth. Add the sugar and vanilla, then stir until blended.
Fold in the grapes. Refrigerate until serving. Top with brown sugar and chopped pecans just before serving.
2 cups shredded cheese (we used cheddar and Parmesan)
1 tsp salt
½ tsp pepper
Instructions:
Preheat your oven to 375°.
Mix all ingredients in a large bowl, then transfer the mixture to a lightly greased baking dish.
Smooth the top, then bake for 35-40 min. Next, broil until the top is golden, about 10 min.
Serve topped with more green onion.
Honey Ginger Glazed Carrots
Cook time: 25 min
Ingredients:
1 Tbsp extra-virgin olive oil
1 Ib. carrots, peeled, cut into 4×1 pieces
½ cup fresh orange juice
¼ cup honey
4 Tbsp unsalted butter
2 tsp finely grated peeled ginger
1½ tsp Diamond Crystal or 1 tsp kosher salt
1 Tbsp parsley leaves with tender stems
Lemon wedges (for serving)
Instructions:
Heat oil in a medium skillet over medium-high. Add carrots and toss to coat, then add orange juice, honey, butter, ginger, salt and ½ cup water and bring to a boil.
Cover pan and cook until liquid has thickened slightly, about 7 minutes.
Uncover pan, reduce heat to medium, and cook until glaze is reduced to almost ¼ cup, is darkened and sticking to sides and bottom of pan, and looks like it is breaking, about 3 minutes.
Reduce heat to low, add 2 Tbsp water, and cook, stirring constantly, until emulsified, about 1 minute.
Transfer carrots to a platter and top with parsley. Serve with lemon wedges for squeezing over.
1 package of Sister Schubert’s Parker House Style Yeast Rolls, thawed
1 package of Lil Smokies
½ stick of butter
1 ½ Tbsp honey
1 pinch salt
Flaky salt for finishing
Instructions:
Preheat your oven to 350º. Cover your thawed yeast rolls with foil, and bake for 13-15 minutes.
While it’s baking, melt the butter in the microwave, then stir in the honey and salt until well combined.
Remove the rolls from the oven. Take out a roll from the container, split it, insert one of the Lil Smokies, and return it to the container. Repeat with each roll until each one has been stuffed with a sausage.
Brush the tops of the rolls with the honey butter, then return to the oven for another 10 minutes or until the tops are golden.
Brush once more with honey butter, then finish with a sprinkle of flaky salt.
Sausage Balls
Cook time: 30 min
Ingredients:
1 lb ground pork sausage, at room temperature
2 cups biscuit baking mix
1 lb sharp cheddar cheese, shredded
Instructions:
Preheat the oven to 350º.
Combine room temperature sausage and biscuit mix in a large bowl; mix with your hands until well combined.
Add shredded Cheddar cheese and mix until fully incorporated.
Roll mixture into about 30 walnut-sized balls; transfer to a baking sheet.
Bake in the preheated oven until golden brown and sausage is cooked through, 20-25 minutes.
Put the butter and sugar into a bowl, and using a mixer, cream until light. Add the eggs and mix until incorporated, then add the vanilla and mix once more.
Sift the flour, salt, and baking powder into a bowl. Add half of the flour mixture to the butter mixture and stir until combined, then add half the milk and stir until combined. Repeat with the remaining flour and milk.
Crush ½ cup of the blueberries with a fork, then mix into the batter. Fold in the rest of the blueberries.
Line a muffin tin with cupcake liners, then fill to the top with batter. Sprinkle the extra sugar over the tops of the muffins, then bake for 30-35 minutes or until golden.
Easter Peanut Butter Nests
Cook Time: 15 min
Ingredients:
¼ cup butter
4 ½ cups mini marshmallows
½ cup chocolate chips
¼ cup peanut butter, creamy
4 cups chow mein noodles
1 bag Mini Cadbury Eggs
Instructions:
Line a baking sheet with wax paper. In a large (non-stick) pot, melt the butter and marshmallows over medium-low heat.
Slowly stir in the chocolate chips and peanut butter. Incorporate until melted.
Fold in the chow mein noodles to coat them in the melted chocolate and marshmallow mixture.
Use a spoon to portion the mixture onto the wax paper. Coat fingers in cold water and lightly shape the mixture into nests.
Place 3-4 Mini Cadbury Eggs in the center of each nest while they are still warm.
Unroll crescent roll dough, and separate each roll along perforations.
Roll marshmallows in melted butter, and then in cinnamon-sugar mixture. Place one coated marshmallow in the middle of an unrolled crescent dough segment, and roll the marshmallow until completely covered by the dough, pushing in sides as you go. Pinch seams on either end to seal each roll.
Place rolls on a jelly roll pan, and bake at 350˚ for about 12 minutes.
Immediately after removing rolls from the oven, brush with remaining melted butter and then sprinkle with remaining cinnamon-sugar mixture. Serve warm.
Spring Garden Dirt Cake
Cook time: 20 min
Ingredients:
1 large box of instant chocolate pudding
3 cups milk
1 container of cool whip
4 oz room temperature cream cheese
¼ cup powdered sugar
White chocolate chips
Orange gel food coloring
Oreos
Strawberries
Instructions:
Whisk the pudding and milk together in a large bowl. Once combined and thickened, fold in the cool whip.
In a separate bowl, mix the cream cheese and powdered sugar. Once well combined, add it to the pudding mixture and stir well.
Finely crush some Oreos.
Add white chocolate chips to a small bowl, and melt. Add orange food coloring and stir until it’s the color you like.
Dip the strawberries into the white chocolate and lay them to harden on a sheet of wax paper.
In a cup or small bowl, add pudding mixture, leaving room at the top. Sprinkle with crushed Oreos. Push a “carrot” halfway into the pudding, and serve.
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