Brunch is the star of the show on Easter Sunday, and this list of 13 Easter recipes has everything you need to make it unforgettable—from light bites and fresh spring sides to crowd-pleasing mains.
Whether you’re hosting a full spread or bringing a dish to share, these Easter recipes are simple, flavorful, and guaranteed to impress. With options that suit both beginners and seasoned home cooks, you’ll find the perfect additions to your Easter brunch menu.
Mexican Street Corn Deviled Eggs
Cook time: 20 min
Ingredients:
- 6-8 hard boiled eggs, peeled and yolk separated
- ¼ red onion, chopped small
- 1 jalapeño, chopped small
- 1 cup roasted corn
- ½ lime, juiced
- 2 Tbsp sour cream
- 3 Tbsp mayo
- ½ tsp tajin (extra to dip the egg whites in)
- 1 Tbsp chopped cilantro
- ¼ cup cotija cheese (or Parmesan)
- Salt & pepper to taste
Instructions:
- Mix all ingredients except egg whites in a bowl until creamy.
- Add the mixture to a piping bag.
- Dip each egg white into Tajin, then fill with the mixture.
Air Fryer Frittata
Cook time: 20 min
Ingredients:
- 4-6 eggs
- 3 Tbsp heavy cream
- Toppings of choice
- Salt and Pepper
Instructions:
- Preheat your air fryer to 350º. In a bowl, whisk your eggs, cream, salt, and pepper together until well mixed. Add your toppings (we used mushrooms, onion, ham, and thyme), and whisk once more.
- Line a cake pan with parchment paper, then spray with oil. Pour the egg mixture into the pan, then bake in the air fryer for about 15 minutes or until eggs are set.
- Slice and enjoy!
Butter Swim Biscuits
Cook Time: 35 min
Ingredients:
- 2 ½ cups flour
- 4 tsp baking powder
- ½ tsp salt
- 1 cup shredded sharp cheddar
- 2 cups buttermilk
- 1 stick unsalted butter
- 1 tsp thyme
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp cayenne
- ¼ tsp salt
Instructions:
- Preheat your oven to 450º. Add flour, baking powder, salt, and cheese to a bowl and stir to combine. Add the buttermilk and stir until a dough forms. Don’t overmix.
- Melt the butter in a small bowl. Add the seasonings, and stir to combine. Pour the butter mixture into the bottom of the baking dish.
- Scoop the biscuit dough on top of the butter, spreading it to meet the edges. Brush butter over the top of the dough, and use a knife to score the top into 8 equal sections.
- Bake for 26-28 minutes or until the tops are golden brown. Let the biscuits sit for a minute when you remove them from the oven to make sure they soak up all the butter.
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.
Baked Goat Cheese Dip
Cook time: 30 min
Ingredients:
- 8 oz cream cheese, room temp
- 8 oz goat cheese, room temp
- ½ cup chopped dates
- ½ cup cooked, chopped bacon
- 1-2 Tbsp hot honey
Instructions:
- Preheat your oven to 400°.
- Put cream cheese and goat cheese into a bowl and mix until well combined and fluffy. Spoon the mixture into a cast iron skillet. Add the chopped dates and bacon to a bowl with the honey.
- Toss until coated, then spoon the bacon mixture over the goat cheese mixture.
- Bake for 15-20 min or until the goat cheese is bubbling. Serve with toast or crackers.
Biscuit Casserole
Cook time: 50 min
Ingredients:
- 1 tin of canned biscuits
- 8 oz cooked sausage
- 1 cup shredded cheese
- 6 eggs
- 1 cup of milk
- 1 cup of white gravy
Instructions:
- Preheat your oven to 425º and grease a 9×13 baking dish.
- Open the can of biscuits, and cut each biscuit into quarters. Cover the bottom of the baking dish in the biscuit pieces. Sprinkle the sausage over the top of the biscuits, then sprinkle the cheese on top of the sausage layer.
- In a large bowl, whisk the eggs and milk together. Season with salt and pepper, then pour the egg mixture over the biscuits.
- Spread the gravy in an even layer over the top of the biscuit mixture. Cover with foil, and bake for about 35 minutes. Remove the foil and bake 5 minutes more. Let sit for about 5 minutes before slicing and serving.
Easter Stuffed Peppers
Cook time: 15 min
Ingredients:
- 10-12 mini bell peppers
- 1 bunch of dill
- 4 oz cream cheese, room temp
- 3 Tbsp sour cream
- 1 scallion, thinly sliced
- 1 Tbsp dill, chopped
- 1 Tbsp parsley, chopped
- ⅛ tsp salt
Instructions:
- 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.
Hashbrown Casserole
Cook time: 1 hour
Ingredients:
- 40 oz frozen hashbrowns, thawed
- ½ cup (1 stick) unsalted butter, melted
- 10 oz heavy cream
- 1.5 tsp chicken bouillon
- 16 oz sour cream
- ½ cup green onion, thinly sliced
- 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.
Parker House Pigs in A Blanket
Cook time: 30 min
Ingredients:
- 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.
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.
Strawberry Thyme Baked Brie
Cook time: 20 min
Ingredients:
- Brie
- Strawberry jam
- Fresh strawberries, sliced
- Crushed pistachios
- Fresh thyme
- Honey
Instructions:
- Preheat your oven to 375º.
- Place brie on a parchment paper lined baking sheet. Top with strawberry jam and fresh strawberries. Bake for 15 minutes.
- Once it’s out of the oven, top with pistachios, fresh thyme, and a drizzle of honey. Serve with toasted bread.
Brie & Pear Skewers
Cook time: 10 min
Ingredients:
- 1-2 pears
- Arugula
- Brie
- Balsamic glaze
- Walnuts, chopped
Instructions:
- Cut your pears and brie into cubes roughly the same size. Grab a toothpick, then layer a piece of pear, a stack of arugula leaves, and a piece of brie. Place on a plate, and make as many toothpicks as needed.
- Once you’ve made the skewers, drizzle balsamic glaze over the top. Sprinkle chopped walnuts, pressing the walnut pieces gently into the brie. Enjoy!
Eggs Remoulade
Cook time: 20 minutes
Ingredients:
- 12 large eggs
- 1 oil-packed anchovy fillet, finely chopped
- ¼ cup mayonnaise
- 1 Tbsp finely chopped cornichons
- 1 Tbsp fresh lime juice
- 1 tsp Dijon mustard
- ½ tsp finely chopped drained capers
- ⅓ cup finely chopped tender herbs (such as parsley, chives, tarragon, and/or dill), plus more for serving
- Kosher salt, freshly ground pepper
Instructions
- Pour water into a medium saucepan to come 1″ up the sides and bring to a boil. Using a slotted spoon, gently lower eggs into water. Cover pan, reduce heat to medium-low, and cook 10 minutes. Transfer eggs to a bowl of ice water and let cool, about 5 minutes.
- Peel eggs and slice in half lengthwise. Arrange cut side up on a platter or large plate.
- Stir anchovy, mayonnaise, cornichons, lime juice, mustard, capers, and ⅓ cup herbs in a small bowl until well combined. Season rémoulade with salt and pepper.
- Spoon ½ Tbsp rémoulade over each egg half. Top with more herbs, followed by hot sauce and sea salt (if using).
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