15 Easy Easter Brunch Recipes for a Crowd

Prepare ham

Preheat oven to 325°F (163°C). Remove ham from packaging and place cut-side down in a roasting pan.

Pour 1/2 cup water into the bottom of the pan. Cover tightly with aluminum foil.

Make honey glaze

In a small saucepan over medium heat, combine 1 cup honey, 1/2 cup brown sugar, 1/4 cup melted butter, 1/4 cup Dijon mustard, 2 tablespoons apple cider vinegar, 1/4 teaspoon cinnamon, and 1/4 teaspoon cloves. Stir constantly for 3-4 minutes until sugar dissolves and mixture is smooth.

Remove from heat and set aside.

Initial baking

Bake covered ham for 60 minutes (about 10 minutes per pound), allowing it to heat through.

Apply first glaze

Remove ham from oven and carefully remove foil. Brush half of the honey glaze generously over the entire ham, getting between the slices.

Return to oven uncovered.

Finish glazing

Bake uncovered for an additional 30 minutes, basting with remaining glaze every 10 minutes until ham reaches an internal temperature of 140°F and glaze is caramelized and sticky.

Rest and serve

Remove from oven and let rest for 10-15 minutes before serving. Drizzle any pan juices over the ham before slicing.

Preheat and prepare

Preheat oven to 350°F (175°C). Generously spray a 12-cup muffin tin with cooking spray and set aside.

Sauté vegetables

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the asparagus and red bell pepper, and sauté for 4 minutes until slightly softened.

Remove from heat and let cool for 5 minutes.

Whisk egg mixture

In a large mixing bowl, whisk together 8 eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and slightly frothy.

Combine ingredients

Add the sautéed vegetables, cherry tomatoes, green onions, fresh basil, cheddar cheese, and Parmesan cheese to the egg mixture. Stir gently to combine all ingredients evenly.

Fill muffin cups

Pour the frittata mixture evenly into the prepared muffin cups, filling each about 3/4 full.

Bake frittatas

Bake in the preheated oven for 25 minutes, or until the frittatas are set in the center and lightly golden on top. A toothpick inserted in the center should come out clean.

Cool and serve

Remove from oven and let cool in the muffin tin for 5 minutes. Run a knife around the edges and gently remove the frittata muffins.

Serve warm or at room temperature.

Prepare baking dish

Grease a 9×13 inch baking dish with butter or cooking spray. Arrange the bread cubes evenly in the prepared dish.

Mix custard base

In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, lemon zest, lemon juice, vanilla extract, and salt until well combined and smooth.

Assemble casserole

Pour the egg mixture evenly over the bread cubes, pressing down gently to ensure all bread pieces are soaked. Scatter the fresh blueberries evenly over the top.

Chill overnight

Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours or overnight to allow the bread to absorb the custard.

Preheat oven

Remove the casserole from the refrigerator 30 minutes before baking. Preheat the oven to 350°F (175°C).

Add streusel topping

In a medium bowl, combine the melted butter, flour, brown sugar, and cinnamon. Mix with a fork until crumbly.

Sprinkle the streusel topping evenly over the casserole.

Bake casserole

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the center is set.

Serve warm

Remove from the oven and let cool for 5-10 minutes. Dust with powdered sugar and serve warm with maple syrup.

Prepare crust

Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges.

Prick the bottom with a fork.

Sauté asparagus

Heat olive oil in a large skillet over medium heat. Add asparagus pieces and sauté for 3-4 minutes until tender-crisp.

Remove from heat and set aside to cool slightly.

Prepare custard mixture

In a mixing bowl, whisk together eggs, heavy cream, milk, salt, black pepper, and nutmeg until well combined and smooth.

Layer ingredients

Arrange the sautéed asparagus evenly across the bottom of the pie crust. Sprinkle 1 cup of grated Gruyere cheese over the asparagus.

Add chopped chives on top.

Add custard

Pour the egg mixture slowly over the asparagus and cheese, ensuring even distribution. Sprinkle the remaining 1/2 cup Gruyere cheese on top.

Bake quiche

Bake in preheated oven for 40-45 minutes, until the quiche is set in the center and the top is golden brown. A knife inserted in the center should come out clean.

Cool and serve

Remove from oven and let cool for 10 minutes before slicing. Serve warm or at room temperature.

Mix dry ingredients

In a large mixing bowl, whisk together 1 1/2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/2 teaspoon salt until well combined.

Combine wet ingredients

In a medium bowl, whisk together 1 1/4 cups buttermilk, 2 eggs, 3 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth and well combined.

Combine mixtures

Pour the wet ingredients into the dry ingredients and stir gently with a whisk or wooden spoon until just combined. Do not overmix; small lumps are okay.

Add carrots and nuts

Fold in 1 1/2 cups finely grated carrots and 1/4 cup chopped nuts (if using) until evenly distributed throughout the batter. Let batter rest for 5 minutes.

Prepare cream cheese drizzle

While batter rests, make the cream cheese drizzle by whisking together 4 ounces softened cream cheese, 1/4 cup powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla extract in a small bowl until smooth and pourable. Add more milk if needed for desired consistency.

Heat griddle

Heat a griddle or large skillet over medium heat (350°F) and lightly grease with butter or oil. Test heat by sprinkling a few drops of water on the surface; they should sizzle immediately.

Cook first side

Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 3-4 minutes until bubbles form on the surface and edges look set.

Flip and finish cooking

Flip pancakes carefully with a spatula and cook for an additional 2-3 minutes until golden brown and cooked through. Repeat with remaining batter, greasing griddle between batches as needed.

This should take approximately 30 minutes total cooking time for all pancakes.

Serve and drizzle

Serve pancakes warm, stacked on plates, and drizzle generously with cream cheese sauce. Garnish with additional chopped nuts or a sprinkle of cinnamon if desired.

Toast bagels

Toast the 4 sliced bagels until golden brown and crispy, about 3-4 minutes. Allow to cool slightly.

Arrange bagels

Arrange the toasted bagel halves on a large serving board or platter, placing them in the center or around the edges.

Add cream cheese

Place the 8 oz softened cream cheese in a small serving bowl and position it on the board.

Arrange salmon

Fold or roll the 8 oz smoked salmon slices and arrange them in an attractive pile on the board.

Add vegetables

Arrange the sliced red onion, tomato slices, and cucumber slices in separate sections on the board.

Add capers and eggs

Place the 3 tablespoons capers in a small bowl and add to the board. Arrange the sliced hard-boiled eggs in another section.

Garnish and serve

Garnish the board with fresh dill sprigs and lemon wedges. Add freshly ground black pepper to taste.

Make poppy seed dressing

In a small mixing bowl, combine 1/3 cup sugar, 1/2 cup vegetable oil, 1/4 cup apple cider vinegar, 2 tablespoons poppy seeds, 1/4 teaspoon paprika, and 1/4 teaspoon salt. Whisk vigorously for 1-2 minutes until the sugar is dissolved and the dressing is well emulsified.

Set aside.

Prepare salad base

Place 6 cups of baby spinach leaves in a large salad bowl. Add 2 cups sliced strawberries, 1/2 cup toasted sliced almonds, and 1/4 cup red onion slices to the bowl.

Toss with dressing

Drizzle 1/3 to 1/2 of the poppy seed dressing over the salad ingredients. Gently toss with salad tongs or two large spoons for 30-45 seconds until all ingredients are lightly coated with dressing.

Plate and garnish

Sprinkle 1/4 cup crumbled feta cheese evenly over the top of the salad. Divide the salad among 4 serving plates or bowls, ensuring each portion has a balanced mix of spinach, strawberries, almonds, and onions.

Serve salad

Serve immediately with remaining poppy seed dressing on the side for guests to add as desired. Store any leftover dressing in an airtight container in the refrigerator for up to 1 week.

Prepare baking dish

Spray a 9×13 inch baking dish with cooking spray or grease with butter. Open the cinnamon roll cans and set aside the icing packets.

Cut each cinnamon roll into quarters and arrange the pieces evenly in the prepared baking dish.

Make custard mixture

In a large mixing bowl, whisk together 4 eggs, 1/2 cup heavy cream, 1/4 cup milk, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon nutmeg until well combined and smooth.

Assemble casserole

Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish, making sure all pieces are coated. Gently press down the rolls to ensure they absorb the liquid.

Sprinkle chopped pecans on top if using.

Refrigerate overnight

Cover the baking dish tightly with aluminum foil and refrigerate for at least 8 hours or overnight to allow the cinnamon rolls to absorb the custard mixture.

Preheat oven

Remove the casserole from the refrigerator 30 minutes before baking to bring to room temperature. Preheat the oven to 350°F (175°C).

Bake casserole

Bake the casserole covered with foil for 25 minutes. Remove the foil and continue baking for an additional 10 minutes until the top is golden brown and the center is set.

Add icing and serve

Remove from the oven and let cool for 5 minutes. Warm the reserved icing packets in the microwave for 10-15 seconds, then drizzle over the warm casserole.

Serve immediately.

Preheat oven

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Prepare potatoes

Wash and cut 1.5 pounds of Yukon Gold potatoes into 3/4-inch cubes, keeping the pieces uniform in size for even cooking.

Season potatoes

In a large mixing bowl, combine the potato cubes with 3 tablespoons olive oil, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss until potatoes are evenly coated.

Arrange on sheet

Spread the seasoned potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded for maximum crispiness.

Roast potatoes

Roast in the preheated oven for 25 minutes, flipping the potatoes halfway through at the 12-13 minute mark, until golden brown and crispy on the edges.

Garnish and serve

Remove from oven and immediately sprinkle with 2 tablespoons fresh chopped parsley. Serve hot.

Make balsamic glaze

In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until reduced by half and thickened to a syrupy consistency.

Remove from heat and let cool completely.

Prepare ingredients

Drain the mozzarella balls and pat them dry with paper towels to remove excess moisture. Rinse the cherry tomatoes and pat dry.

Gently wash the basil leaves and pat dry.

Assemble skewers

Thread one cherry tomato onto a skewer, followed by one folded basil leaf, then one mozzarella ball. Repeat with remaining ingredients to create 24 skewers total.

Season skewers

Arrange the assembled skewers on a serving platter. Drizzle with 3 tablespoons extra virgin olive oil and season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper.

Add glaze and serve

Drizzle the cooled balsamic glaze over the skewers in a decorative pattern. Serve immediately at room temperature or refrigerate for up to 2 hours before serving.

Prepare fruit

Prepare all the fruit by washing thoroughly. Hull and halve the strawberries, halve the grapes, cube the pineapple and cantaloupe into bite-sized pieces, and peel and slice the kiwis into rounds.

Combine fruit

In a large mixing bowl, gently combine the strawberries, blueberries, grapes, pineapple, kiwis, and cantaloupe. Toss gently to mix without bruising the fruit.

Make champagne dressing

In a small bowl, whisk together the granulated sugar, champagne, and fresh lemon juice until the sugar is completely dissolved, about 1 minute.

Dress fruit

Pour the champagne mixture over the fruit and gently toss to coat all pieces evenly. Be careful not to break up the delicate fruit.

Chill salad

Cover the bowl tightly with plastic wrap and refrigerate for 2 hours to allow the flavors to meld and the fruit to absorb the champagne.

Serve

Before serving, give the fruit salad a gentle stir. Divide into individual serving bowls and garnish with fresh mint leaves.

Serve chilled.

Cook bacon

Cook the chopped bacon in a large skillet over medium heat for 8-10 minutes until crispy. Transfer to a paper towel-lined plate to drain.

Reserve 2 tablespoons of bacon fat if desired.

Prepare baking dish

Generously butter a 9×13-inch baking dish. Spread half of the bread cubes evenly in the bottom of the dish.

Layer ingredients

Layer half of the cooked bacon, half of the shredded cheddar cheese, and half of the sliced green onions over the bread. Top with remaining bread cubes, then remaining bacon, cheese, and green onions.

Make egg mixture

In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, black pepper, and garlic powder until well combined and smooth.

Combine and chill

Pour the egg mixture evenly over the layered bread and toppings, pressing down gently with a spatula to ensure all bread cubes are moistened. Cover tightly with aluminum foil and refrigerate for at least 8 hours or overnight.

Preheat oven

Remove the strata from the refrigerator 30 minutes before baking to bring to room temperature. Preheat the oven to 350°F (175°C).

Bake strata

Bake the strata covered with foil for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden brown and the center is set.

A knife inserted in the center should come out clean.

Rest and serve

Let the strata rest for 10 minutes before slicing and serving. Garnish with additional green onions if desired.

Mix dry ingredients

In a large mixing bowl, combine 500g strong white bread flour, 7g instant yeast, 50g caster sugar, 1 tsp salt, 1 tsp ground cinnamon, and 1 tsp mixed spice. Mix well to distribute the ingredients evenly.

Combine wet ingredients

Add 50g melted butter, 250ml warm milk, and 1 beaten egg to the dry ingredients. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.

Knead dough

Knead the dough for 8-10 minutes until smooth and elastic. Add 150g mixed dried fruit and orange zest, kneading for another 2 minutes to distribute evenly throughout the dough.

First proof

Place the dough in a lightly oiled bowl, cover with a clean tea towel, and leave in a warm place to rise for 1 hour or until doubled in size.

Shape buns

Knock back the risen dough and divide into 12 equal pieces (approximately 75g each). Shape each piece into a smooth ball by tucking the edges underneath.

Second proof

Place the shaped buns on a baking tray lined with parchment paper, spacing them about 2cm apart. Cover with a tea towel and leave to prove for 1 hour until puffy and nearly doubled in size.

Pipe crosses

Preheat the oven to 200°C (180°C fan/400°F/Gas Mark 6). Make the cross paste by mixing 75g plain flour with 6 tbsp water until smooth.

Transfer to a piping bag and pipe crosses onto each bun.

Bake buns

Bake the buns in the preheated oven for 20 minutes until golden brown and they sound hollow when tapped on the bottom.

Glaze and cool

While the buns are baking, heat 3 tbsp apricot jam with 1 tbsp water in a small saucepan until melted. As soon as the buns come out of the oven, brush them with the glaze for a glossy finish.

Cool on a wire rack.

Boil eggs

Place 8 large eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 12 minutes.

Cool and peel

Transfer eggs to an ice bath and let cool for 5 minutes. Peel eggs under cool running water, starting from the wider end.

Halve and separate

Slice each egg in half lengthwise. Carefully remove yolks and place them in a mixing bowl.

Arrange egg white halves on a serving platter.

Make filling

Mash egg yolks with a fork until smooth. Add 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Mix until creamy and well combined.

Fill eggs

Spoon or pipe the yolk mixture evenly into the egg white halves, creating a slight mound in each cavity.

Garnish and chill

Garnish each deviled egg with finely chopped fresh chives and a light dusting of paprika. Refrigerate for 30 minutes before serving.

Prepare yogurt base

In a large mixing bowl, combine 4 cups Greek yogurt with 1/4 cup honey and 1 teaspoon vanilla extract. Whisk together until smooth and well combined.

Prepare fresh fruits

Wash and prepare all fresh fruits. Slice 1 cup strawberries, rinse 1 cup blueberries and 1 cup raspberries, quarter 2 figs, and separate 1/2 cup pomegranate seeds.

Pat dry with paper towels.

Arrange toppings

Arrange all toppings in separate small serving bowls: granola, chopped walnuts, sliced almonds, pistachios, chia seeds, flaxseeds, and dried apricots.

Set up bar

Set up the parfait bar by placing the bowl of prepared Greek yogurt in the center, surrounded by all the fruit and topping bowls. Include serving spoons for each item.

Assemble parfaits

To assemble individual parfaits, layer 1/2 cup Greek yogurt mixture in a glass or bowl, add desired fruits and toppings, repeat with another layer of yogurt, and finish with more toppings. Drizzle with honey and garnish with fresh mint leaves.