29 Easter Brunch Recipes That Are Easy Like Sunday Morning

Enjoy a fabulous holiday meal without spending hours in the kitchen.

Brunch and Easter go hand in hand, but it’s still a weekend, and people don’t want to spend all their free time in the kitchen. Keep it simple with a wonderful meal that won’t take up too much of the day. Here are 29 easy Easter brunch recipes that our readers love.

1. German Pancake

“Wonderful! This giant pancake has become a regular for special occasion breakfasts. Our two kids love it covered in whatever fresh fruit we have.”

Why spend an hour or more in the kitchen whipping and flipping up a batch of pancakes, when you can make this giant version from Lidey Heuck? It’s custardy in the center and crisp at the edges. Serve with plump berries and warm, buttered syrup.

Recipe: German Pancake

2. Chocolate Torte (Torta Caprese)

“I made this for a dinner party and it was a huge hit.”

Samantha Seneviratne’s recipe for this Italian flourless chocolate cake calls for grinding roasted, salted almonds, but in a pinch, you can use almond flour and a generous sprinkle of salt.

Recipe: Chocolate Torte (Torta Caprese)

3. Lemon Butter Salmon With Dill

“My whole family loved this! I made it as written and it got rave review, ‘Better than IKEA. …’”

You could make ham like everyone else, but if you’re in the mood for something lighter and brighter, try Genevieve Ko’s lemony salmon blanketed in fresh dill. An easy salad of quick-pickled cucumbers and mustard seeds is a crunchy counterpoint to the buttery fish.

Recipe: Lemon Butter Salmon With Dill

4. Scalloped Potatoes

“This was so good, and so reminiscent of my grandmother’s and thus my mother’s recipes. I prepared it as instructed but used half-and-half as part of the liquid. This was a perfect accompaniment to our Easter ham.”

Lidey Heuck’s version of the classic potato dish is so easy to make but tastes and feels fancy. Use the slicing blade on your food processor to make quick work of the potatoes.

Recipe: Scalloped Potatoes

5. Chocolate Easter Egg Nests

“Incredibly easy and cute!”

Delight kids of all ages with Nicola Lamb’s adorable nests of chocolaty cornflakes topped with pastel-colored candy-coated eggs. Golden syrup gives them a lovely chew, but corn syrup works, too.

Recipe: Chocolate Easter Egg Nests

6. Ham and Cheese Sliders

“Absolutely outstanding.”

Make these diminutive sandwiches from Lidey Heuck for brunch, or make them with leftover Easter ham. Feel free to play around with the meat and cheese: Swap in turkey or roast beef for the ham, and your favorite melting cheese for the Swiss.

Recipe: Ham and Cheese Sliders

7. Strawberry Shortcake

“IMHO best shortcake recipe ever!”

This 30-year-old recipe, adapted by Nancy Harmon Jenkins from “Jane Grigson’s Fruit Book,” has stood the test of time, and for good reason. You really just need flour, sugar, butter, salt and, of course, the juiciest berries you can get your hands on.

Recipe: Strawberry Shortcake

8. Hash Brown Casserole

“Rave reviews from everyone.”

Happily feed a crowd with Naz Deravian’s take on a classic that starts with a bag of frozen hashed browns. For delightful crunch, add cornflakes on top.

Recipe: Hash Brown Casserole

9. Strawberry Drop Biscuits

“These are outstanding. I first made them with strawberries, today I’m making them with cherries.”

Somewhere between a muffin and a scone, Jerrelle Guy’s five-star drop biscuits come together in about a half-hour. No rolling or cutting required!

Recipe: Strawberry Drop Biscuits

10. Ham-and-Cheese Brioche Pudding

“I made a double recipe for a group of 10 for brunch. This makes for a very easy egg course, 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, very adaptable bread pudding from David Tanis. Experiment with using different meats like pancetta or sausage, and vegetables, like sliced green onions or steamed or roasted broccoli.

Recipe: Ham-and-Cheese Brioche Pudding

11. Blueberry-Cinnamon Coffee Cake

“ShaZAM! So tasty! We’ll definitely make this again and again.”

While it doesn’t contain a drop of coffee, this fragrant and fresh sour cream cake from Yossy Arefi goes down beautifully with a hot cup of coffee or tea. Make it with fresh or frozen blueberries, blackberries or raspberries.

Recipe: Blueberry-Cinnamon Coffee Cake

12. Gnocchi Gratin

“This was so tasty, just had to eat it with a spoon.”

Ali Slagle’s smart riff on potato gratin uses pillowy store-bought gnocchi, which means you can get this on the table in 45 minutes without compromising the cheesy, luxurious flavors.

Recipe: Gnocchi Gratin

13. Plantains With Jammy Tomatoes and Eggs

“Made this tonight and it was amazing. Easy, low-effort meal.”

Yewande Komolafe’s “tomato eggs,” a dish popular in Lagos, Nigeria, and across West Africa, are comforting without being heavy. For a vegan version, substitute tofu for the eggs.

Recipe: Plantains With Jammy Tomatoes and Eggs

14. Easy No-Yeast Cinnamon Rolls

“Stop what you are doing and MAKE THIS. They are outstanding!”

Allysa Torey’s no-yeast cinnamon rolls come together in a total of 45 minutes. Make them with or without chopped pecans.

Recipe: Easy No-Yeast Cinnamon Rolls

15. Classic Deviled Eggs

“I have made this recipe for decades now and EVERYONE begs me to bring them to parties.”

Alex Witchel’s recipe, which is adapted from Sheila Lukins’s “U.S.A. Cookbook,” is simple but fantastic: Mustard, mayonnaise, Tabasco and paprika are all you need.

Recipe: Classic Deviled Eggs

16. Asparagus-Potato Hash With Goat Cheese and Eggs

“Made it with frozen hash browns and shallots. Used sharp Cheddar. Served it with hot sauce. Loved it!”

This hearty hash from Lidey Heuck welcomes substitutions depending on how much time you have and what you have on hand. Just make sure everything is diced into ½-inch pieces so the vegetables cook evenly and quickly.

Recipe: Asparagus-Potato Hash With Goat Cheese and Eggs

17. Waldorf Salad

“For 60 years, a holiday mainstay in our family.”

This retro recipe from Lidey Heuck largely stays close to the original three-ingredient version from the chef at the Waldorf Astoria Hotel in New York, with just a few additions: walnuts, grapes and a splash of lemon juice.

18. Pastelillos de Guayaba (Guava Cheese Pastries)

“These are amazing and sooo easy!”

Store-bought puff pastry makes this five-star recipe for fruity-creamy pastries from Von Diaz delightfully doable. If you can’t find queso fresco en hoja or farmer cheese, use cream cheese.

Recipe: Pastelillos de Guayaba (Guava Cheese Pastries)

19. Aloo Anday (Potatoes and Scrambled Eggs)

“Delicious and easy! I substituted one can of diced tomatoes, which simplifies the prep even more.”

This popular Pakistani spicy scrambled egg and potato breakfast recipe from Zainab Shah is easy to make your own. Play with different herbs and spices, and try substituting tofu for the eggs for a vegan version.

Recipe: Aloo Anday (Potatoes and Scrambled Eggs)

20. Oven Bacon

“A delicious variation on this: When the bacon is about half-cooked, brush some maple syrup on top of it. Mmmmm.”

From Ali Slagle comes the best, splatter-proof way to make bacon for a crowd. You can also use parchment paper instead of foil.

Recipe: Oven Bacon

21. Lemon Ricotta Pancakes

“My kids deemed these the best pancakes that they have ever eaten. Light and fluffy, with a lovely flavor.”

Lemony in flavor and almost creamy in texture, these tender, five-star pancakes from Genevieve Ko get their sweetness from lemon- and vanilla-scented sugar. They are dreamy served with blueberry syrup, but equally lovely with traditional maple.

Recipe: Lemon Ricotta Pancakes

22. Crustless Egg and Cheese Quiche

“Best quiche I ever made.”

No need to fuss with rolling out a crust for this quiche from Sarah Copeland. Just combine eggs, cream, milk and your vegetables of choice, and pour the mixture into a greased casserole dish lined with shredded cheese.

Recipe: Crustless Egg and Cheese Quiche

23. Jordan Marsh’s Blueberry Muffins

“I’ve searched and tried MANY blueberry muffin recipes and I’d have to say that these were one of the best I’ve made. My daughter (10) had six. Yeah. That good.”

Marian Burros brought this five-star recipe to The Times in 1985, and it is still the gold standard of blueberry muffins. It calls for adding a half cup of mashed berries to the batter, which produces a very moist muffin that’ll keep. (As if there will be any leftovers.)

Recipe: Jordan Marsh’s Blueberry Muffins

24. Baked Eggs With Crème Fraîche and Smoked Salmon

“So very delicious. We didn’t have enough ramekins, so used shallow ovenproof coffee mugs. Worked great.”

If you don’t have crème fraîche, you can substitute full-fat Greek yogurt or sour cream in these baked eggs from Melissa Clark. They feel fancy, but they’re not at all fussy.

Recipe: Baked Eggs With Crème Fraîche and Smoked Salmon

25. Overnight French Toast

“I made this for Easter brunch and it was a huge hit!”

You’ have to love a make-ahead brunch dish. This overnight French toast from Samantha Seneviratne requires a little prep the night before, but all you have to do in the morning is slide this dish into the oven for about an hour.

Recipe: Overnight French Toast

26. Any Vegetable Tart

“This is easy and very pretty. I used up asparagus, cherry tomatoes and scallions and will definitely be making it again!”

Store-bought puff pastry makes this elegant tart from Melissa Clark a cinch. Use the freshest seasonal vegetables you can find, and use five or six eggs for a more substantial meal.

Recipe: Any Vegetable Tart

27. Meskouta (Moroccan Orange Cake)

“Easy to prepare and delicious. We ate it with strawberries and whipped cream.”

Light and tender, this citrus cake is typically served at teatime in Morocco. Serve it at brunch with strawberry jam, or as a dessert, slathered in whipped cream and dotted with chocolate shavings.

Recipe: Meskouta (Moroccan Orange Cake)

28. Mushroom-Butternut Squash Strata

“Hoo-boy, that was tasty!"

Melissa Clark’s vegetarian breakfast (or brunch, lunch or even dinner!) casserole has a savory mushroom and butternut squash filling that’s enriched with creamy mozzarella and salty Parmesan.

Recipe: Mushroom-Butternut Squash Strata

29. Spanish French Toast

“Yum x1,000! Bread pudding fried! Doesn’t get better.”

In Mark Bittman’s version of torrijas — a Spanish recipe similar to French toast — challah or brioche is soaked in milk, then fried in a generous amount of olive oil so the outside becomes pleasingly crisp while the inside stays forgivingly tender. One Spanish reader recommends infusing the milk with lemon or orange zest, cinnamon and vanilla before soaking.

Recipe: Spanish French Toast

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