One of the best parts about any holiday is the food spread. Luscious cakes, decadent side dishes and indulgent entrees are what I look forward to and remember most about my family gatherings.
Of all the delicious holiday eats, Easter brunch has got to be my favorite. For one, you get to eat rich foods like eggs Benedict and carrot cake in a fancy dress and floppy hat. You also get to drink cocktails made with fresh fruit and vodka way before 5 p.m. (or noon for that matter). Whether you are hosting brunch at your house this year or attending one elsewhere, these recipes for Easter brunch are sure to impress everyone, even your sassy great aunt.
These delicious brunch dishes are perfect for post-church noshing. And with five mouth-watering recipes to choose from, there’ll be something on this spread for everyone, including a vodka laden cocktail to help you get through the subtle digs from your mother-in-law and creepy one-liners from your weird uncle.
Fluffy oven pancake recipe
This incredibly light and fluffy pancake recipe is the perfect mix between an omelet and a traditional pancake. Baked in a skillet and drizzled with just a bit of lemon and powdered sugar, it’s a healthier alternative as well! Yields 1 large pancake.
- 1/2 cup flour
- 3 eggs
- 2 tablespoons melted butter
- 1/2 cup skim milk
- 1 tablespoon brown sugar
- Dash of salt
- 2 tablespoons lemon juice
- Powdered sugar for garnish
- Preheat oven to 425 degrees F. Liberally grease an oven-safe skillet with nonstick cooking spray.
- In a large bowl, beat eggs, milk, sugar and butter together. Add flour, 1/4 cup at a time, and mix well between each addition. Add in salt.
- Pour mixture into the skillet and bake for 12 minutes, or until the edges are golden brown. The pancake will be puffed up in the middle. Set for five minutes (pancake will sink down a bit in the middle) and drizzle with lemon juice and powdered sugar.
Mini spinach frittata recipe
These bite-sized egg tarts are perfect for Easter brunch because they are quick, easy and don’t even require a fork or plate! Plus, they are loaded with healthy, fiber rich veggies so they are guilt-free too! Yields 12 frittatas.
- 1/2 yellow pepper, chopped
- 1/4 cup chopped summer squash
- 1 medium onion, chopped
- 1/2 cup mushrooms, chopped
- 2 tablespoons butter
- 6 eggs
- 2/3 cup feta cheese, crumbled
- 3/4 cup wilted spinach
- Liberal dashes of salt and pepper
- Preheat oven to 350 degrees F. Liberally grease a muffin pan with cooking spray or line muffin tin with paper liners.
- In a large skillet, heat butter. Add onions and cook until soft, about two minutes. Add in mushrooms, pepper, summer squash and spinach and cook another five minutes. Remove from heat.
- In a small bowl, beat eggs, salt and pepper; scoop vegetable mixture into the muffin cavities, filling about halfway. Pour egg mixture over each one, careful not to overflow the cups. Sprinkle feta cheese over eggs. Sprinkle with additional salt and pepper to taste.
- Bake for 15 to 18 minutes, or until eggs are fully cooked. Serve warm!
Carrot cake bites recipe
Cake pops are so last season! This year, serve cake bites instead! These bite-sized squares of this decadent and super moist carrot cake paired with light cream cheese frosting make the best ending to any meal! Yields about 16 cake bites.
For the cake:
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 3 eggs
- 3/4 cup corn oil
- 1/4 cup unsweetened applesauce
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- Dash of salt
- 2-1/2 cups shredded carrots
- 1 cup chopped almonds
For the frosting:
- 2/3 cup light cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Liberally grease an 8 x 8-inch cake pan with nonstick cooking spray.
- Mix sugars, oil, eggs and applesauce together until fully mixed. Stir in flour, cinnamon, nutmeg and salt until mixture is combined. Fold in carrots and almonds; mix well. Pour mixture into the prepared cake pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. Let cake cool completely before you frost.
- While cake cools, prepare frosting by mixing cream cheese, powdered sugar and vanilla together with a hand-held mixer. Once cake has cooled, frost it and then cut into bite-sized squares. Garnish with extra carrots and enjoy!
Spicy egg salad recipe
Egg salad is a favorite at picnics and during school lunches but is often overlooked for brunches. Replace those overdone deviled eggs for some spicy egg salad for a unique dish that can be eaten two ways: with a spoon or on a sandwich! Serves 4.
- 8 hard-boiled eggs, chopped
- 1/3 cup olive oil mayo (or Greek yogurt)
- 1 medium carrot, chopped into pieces
- 1 medium stalk celery, chopped
- 1 teaspoon spicy mustard
- 1 teaspoon chili powder
- 1 tablespoon pickle relish
- Salt and pepper
- Fresh broccoli slaw or arugula
- 8 slices whole wheat or whole grain bread
- Mix all ingredients (except for the bread) in a large bowl, stirring until fully combined. Add additional salt, pepper or chili powder to taste. Serve on toasted bread with broccoli slaw or arugula and enjoy!
Fresh blackberry lemonade recipe
On a warm spring and summer day, there is nothing more refreshing than a chilled glass of lemonade. Make your own fresh batch with blackberries and spikes of vodka for a perfect adult-friendly Easter brunch cocktail. Serves 6. Recipe adapted from Taste of Home.
- 3/4 cup sugar
- 1 cup water
- 1 cup fresh pressed lemon juice
- 1 cup blackberries
- 3 – 4 cups chilled water
- Fresh sprig of mint
- Vodka to taste
- Bring one cup of water and sugar to a boil, stirring well for at least three minutes. Remove from heat and stir in lemon juice, stirring.
- In a blender, mix one cup of the lemon mixture with blackberries and pulse until fully blended. Strain using a mesh strainer to get rid of seeds. Stir mixture with cold water. Add fresh mint, vodka and fruit and enjoy!