3 Easy Easter morning meal ideas

Who wants to spend Easter morning in the kitchen? These quick breakfast or brunch dishes give you time to hunt for Easter eggs with the kids, while still putting out a delicious spread.

Quick and easy doesn’t mean you have to sacrifice on flavor. Easter morning has never tasted so good!

cheesy frittatas

Cheesy and spicy mini frittatas

Double this easy recipe for a crowd and you’ll have breakfast on the table in no time. Serve with fresh fruit or toast to round things out.

Makes 8


  • 4 eggs
  • 1/4 cup heavy cream
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup grated Gruyère cheese
  • 2 teaspoons finely chopped jalapeños
  • Salt
  • Pepper
  • PAM Original Cooking Spray


  1. Preheat oven to 375 degrees F.
  2. Beat eggs in a large bowl. Whisk parmesan cheese and jalapeños into eggs. Season with salt and pepper.
  3. Spray muffin tins with PAM. Pour egg mixture evenly into muffin tins, filling only halfway full. Distribute Gruyère cheese amongst muffin tins.
  4. Bake for 15 minutes, until set. Let sit for a few minutes before carefully removing from muffin tins. (Frittatas will fall once they come out of the oven.)

quick tip

Add cooked sausage, bacon or diced ham to these frittatas to bulk up your breakfast.

cinnamon banana french toast

Cinnamon and banana French toast bake

Although this French toast bake does take some time to cook, the prep time is minutes and it can be made ahead so you can enjoy your morning.

Makes 2 mini loaves


  • 5 slices cinnamon swirl bread, cubed (about 4 cups)
  • 2 very ripe small bananas, chopped
  • 2 large eggs
  • 3/4 cup milk
  • 1/4 cup heavy cream
  • 1 tablespoon sugar
  • 1/4 teaspoon cinnamon
  • PAM Original Cooking Spray
  • Maple syrup
  • Powdered sugar


  1. Beat eggs in a large bowl. Add milk, cream, cinnamon and sugar.
  2. Add bread and bananas to egg mixture and stir well to combine.
  3. Prepare two mini loaf pans (3 inches by 5-1/2 inches) by spraying sides and bottoms with PAM. Divide bread mixture into pans. Cover and refrigerate overnight.
  4. Preheat oven to 350 degrees F. Remove pans from refrigerator about 20 minutes before cooking.
  5. Bake, covered loosely with foil, for 30 minutes. Uncover pans and bake for 30 to 40 minutes more, until a knife inserted into the middle comes out clean.
  6. Let cool for about five minutes, and then run a knife around the edges and turn loaves out onto a plate. Serve with maple syrup and powdered sugar.
breakfast tacos

Bacon, egg and hash brown breakfast tacos
with chipotle yogurt sauce

These breakfast tacos combine all the classic diner foods in one perfect bite, with the added bonus of a spicy yogurt-based sauce.

Makes 4


  • 4 corn tortillas
  • 4 strips bacon
  • 2 cups frozen shredded hash browns
  • 4 eggs
  • 2 tablespoons milk
  • Grated cheddar cheese
  • Chopped cilantro (optional)
  • Chopped jalapeños (optional)
  • PAM Original Cooking Spray
  • Salt
  • Pepper

Chipotle yogurt sauce:

  • 1/2 cup plain Greek yogurt
  • 1 teaspoon pureed chipotle in adobo sauce
  • 1 teaspoon white wine vinegar
  • 1 teaspoon lime juice
  • Pinch of cumin
  • 1/4 teaspoon salt


  1. Fry bacon in a large pan until crisp. Remove bacon from pan, reserving bacon grease. Chop bacon into bits.
  2. In the same pan, fry hash browns according to package directions until crisp. Season with salt and pepper.
  3. When hash browns are almost done, spray another pan with PAM and heat over medium heat. Beat eggs and milk together. Pour into pan and scramble.
  4. To assemble, fill tortillas with hash browns and drizzle with sauce. Top with eggs, cheese and bacon. Garnish with cilantro and jalapeños, if using. Top with more sauce as desired.

For sauce:

  1. Whisk all ingredients together in a bowl.

More breakfast recipes

Breakfast grilled cheese
Ham, egg and cheese waffle sandwich
Breakfast bread pudding


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