14 Delicious Easter Breakfast Recipes

Easter morning calls for something extra special on your breakfast table, doesn’t it? You deserve delicious meals that brighten your day and bring everyone together. With these 14 delightful recipes, you can create a festive spread that will impress your family and friends, making your brunch memorable without stress.

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1 Spring Vegetable Frittata

A Spring Vegetable Frittata is a light and tasty way to celebrate the flavors of the season. Bursting with colorful vegetables and wholesome ingredients, this dish is perfect for brunch or a special breakfast. Plus, it’s easy to make and can be enjoyed warm or cold!

Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1 cup asparagus, chopped
• 1 cup cherry tomatoes, halved
• 1 cup spinach leaves, chopped
• 1/2 cup bell pepper, diced
• 1/2 cup onion, diced
• 1 cup feta cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Start by preheating your oven to 350°F (175°C). Then, gather all your ingredients so they’re ready to use.

Next, in a large bowl, whisk together the eggs and milk until well combined. Add some salt and pepper to taste, mixing in gently.

In an oven-safe skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and asparagus. Sauté these for about 5 minutes or until the vegetables start to soften.

Stir in the spinach and cherry tomatoes, cooking for another 2-3 minutes until the spinach wilts. Remove the skillet from heat.

Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the feta cheese evenly on top. Allow the frittata to cook on the stovetop for about 2-3 minutes until the edges begin to set.

Now, transfer the skillet to the preheated oven. Bake for 20 minutes or until the frittata is puffed and golden on top. Once done, let it sit for 5 minutes before slicing.

Tips:

1. You can add your choice of vegetables to this frittata. Try zucchini or mushrooms for a different flavor.
2. For added protein, consider adding diced cooked ham or bacon.
3. This frittata can be stored in the refrigerator for up to 3 days and reheats well.

Nutrition Facts:

• Calories: 210 per serving
• Protein: 14g
• Carbohydrates: 6g
• Fat: 15g
• Fiber: 2g
• Sugar: 2g

2 Lavender Blueberry Pancakes

These Lavender Blueberry Pancakes are a delightful twist on the classic breakfast favorite! The floral notes of lavender combined with sweet blueberries create a deliciously unique flavor that will make your morning special. Perfect for a cozy brunch or a festive holiday breakfast, these pancakes are light, fluffy, and bursting with flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 cup milk
• 1 tablespoon lavender buds (dried, culinary-grade)
• 1 egg
• 2 tablespoons melted butter (plus more for cooking)
• 1 cup fresh blueberries

Instructions:

Start by combining the flour, baking powder, salt, and sugar in a large mixing bowl. Give it a good stir to make sure all the dry ingredients are mixed well.

In a separate bowl, heat the milk and add the lavender buds. Let it sit for about 5 minutes so the milk can pick up the lavender flavor. Then, add the egg and the melted butter to the milk mixture, and whisk everything together until it’s well combined.

Next, pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just mixed; a few lumps are okay. Be careful not to overmix, as this can make the pancakes tough.

Gently fold in the blueberries into the batter. Now, heat a non-stick skillet or griddle over medium heat and add a little butter to coat the surface.

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook the pancakes for about 2-3 minutes or until you see bubbles forming on the surface. Flip them over carefully and cook for another 2-3 minutes or until they are golden brown on both sides.

Once cooked, serve the pancakes warm with your favorite toppings such as maple syrup or additional blueberries.

Tips:

1. Make sure to use culinary-grade lavender to ensure it’s safe for eating.
2. If you can’t find fresh blueberries, frozen blueberries work well too. Just add them directly to the batter without thawing.
3. For a touch of sweetness, consider adding a sprinkle of powdered sugar on top before serving.

Nutrition Facts:

• Calories: 220 per serving
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 35mg
• Sodium: 200mg
• Total Carbohydrates: 34g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 5g

Enjoy your delicious Lavender Blueberry Pancakes for a great start to your day!

3 Honey Glazed Carrot Muffins

These Honey Glazed Carrot Muffins are the perfect sweet treat for your Easter breakfast. They are fluffy, moist, and packed with the goodness of carrots. The honey glaze on top adds a lovely touch of sweetness that everyone will love.

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 45 minutes
Servings: 12 muffins

Ingredients:

• 1 cup of grated carrots
• 1 cup of all-purpose flour
• 1/2 cup of whole wheat flour
• 1/2 cup of brown sugar
• 1/4 cup of honey
• 1/4 cup of vegetable oil
• 1/2 cup of milk
• 2 large eggs
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• Extra honey for glazing (about 2 tablespoons)

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners. This will prevent the muffins from sticking and make clean-up easier.

In a large mixing bowl, combine the grated carrots, all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir these dry ingredients together until they are well mixed.

In another bowl, mix together the honey, vegetable oil, milk, and large eggs. Beat them until they are combined smoothly. This mixture will add moisture to your muffins.

Now, pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula. Be careful not to over-mix; it’s okay if there are a few lumps!

Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Once they are baked, let the muffins cool in the tin for about 10 minutes. Then, take them out and place them on a wire rack to cool completely.

To make the honey glaze, drizzle about 2 tablespoons of honey over the top of each muffin while they are still warm. This will give them that sweet, glossy finish.

Tips:

1. For extra flavor, try adding raisins or nuts to the batter.
2. Make sure to grate the carrots finely for a better texture in the muffins.
3. Store leftover muffins in an airtight container for up to 3 days at room temperature.

Nutrition Facts:

• Calories: 180 per muffin
• Protein: 3g
• Fat: 7g
• Carbohydrates: 29g
• Fiber: 2g
• Sugar: 10g

4 Savory Spinach and Cheese Quiche

This Savory Spinach and Cheese Quiche is the perfect dish to brighten up your breakfast table. With a flaky crust filled with fresh spinach and gooey cheese, it’s both delicious and satisfying. It’s easy to make and can be enjoyed warm or at room temperature, making it great for gatherings!

Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 10 minutes
Total Time: 1 hour
Servings: 6

Ingredients:

• 1 pre-made pie crust
• 1 cup fresh spinach, chopped
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 4 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Optional: 1/4 cup diced onions or herbs for extra flavor

Instructions:

Start by preheating your oven to 375°F (190°C). While the oven heats, roll out the pre-made pie crust into a pie dish and prick the bottom with a fork. This helps prevent bubbling when baking.

In a mixing bowl, combine the chopped spinach, shredded cheese, and any optional ingredients like diced onions or herbs. Mix them well so that everything is evenly distributed.

In another bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder. Make sure everything is blended smoothly.

Now, add the spinach and cheese mixture to the egg mix. Stir until well combined. Pour the entire filling into the pie crust, spreading it out evenly.

Carefully place your quiche in the oven and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Once baked, remove the quiche from the oven and let it cool for about 10 minutes before slicing. This will help set the filling and make it easier to cut. Serve warm or at room temperature!

Tips:

1. For a lighter version, use half-and-half instead of milk.
2. You can add cooked bacon or ham for extra flavor and protein.
3. Try using a mix of different cheeses for more depth in flavor.

Nutrition Facts:

• Calories: 250 per slice
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 110mg
• Sodium: 350mg
• Total Carbohydrates: 20g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 9g

5 Raspberry Almond Dutch Baby

A Raspberry Almond Dutch Baby is a delightful, fluffy pancake that puffs up in the oven. It’s light, fruity, and has a hint of almond flavor, making it a perfect breakfast treat for any special occasion or a cozy weekend. Topped with fresh raspberries and a sprinkle of powdered sugar, it’s as beautiful as it is tasty!

Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

• 3 large eggs
• ½ cup whole milk
• ½ cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• ¼ teaspoon salt
• 2 tablespoons unsalted butter
• 1 cup fresh raspberries
• Powdered sugar for dusting

Instructions:

Preheat your oven to 425°F (220°C). Make sure it’s really hot, as this is what helps the Dutch baby puff up nicely.

In a mixing bowl, whisk together the eggs, milk, flour, granulated sugar, vanilla extract, almond extract, and salt until the mixture is smooth. This will be your batter, so make sure there are no lumps.

In a 10-inch cast-iron skillet, melt the butter over medium heat. Once it’s melted and bubbling, carefully pour in the batter. Don’t worry if it sloshes a bit— it will all come together!

Sprinkle the fresh raspberries evenly over the top of the batter. Then, place the skillet in the preheated oven. Bake for about 20 minutes, or until the sides are puffed and golden brown.

After baking, let it cool for about 5 minutes. The Dutch baby will deflate a little as it cools, which is normal. Dust it with powdered sugar just before serving for a pretty finish.

Tips:

1. For extra flavor, you can add some sliced almonds on top before baking.
2. Serve immediately after baking for the best puffiness.
3. You can substitute frozen raspberries if fresh ones aren’t available, but make sure to thaw and drain them before use.

Nutrition Facts:

• Calories: 220 per serving
• Protein: 6g
• Fat: 10g
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 6g

6 Cinnamon Roll Casserole

Start your morning off right with a warm and gooey Cinnamon Roll Casserole! This delicious dish combines fluffy cinnamon rolls and creamy eggs, making it perfect for breakfast or brunch. It’s easy to prepare and will have everyone asking for seconds!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8

Ingredients:

• 2 cans of refrigerated cinnamon rolls (with icing)
• 6 large eggs
• 1 cup of milk
• 1 tablespoon of vanilla extract
• 1 teaspoon of ground cinnamon
• ¼ cup of maple syrup (optional)
• ½ cup of chopped nuts (optional)
• Powdered sugar for dusting (optional)

Instructions:

First, preheat your oven to 375°F (190°C). Grab a large baking dish and spray it lightly with cooking spray to prevent sticking.

Next, open the cans of cinnamon rolls and cut each roll into quarters. Arrange the pieces evenly in the baking dish. If you want a nutty crunch, sprinkle the chopped nuts over the cinnamon roll pieces.

In a mixing bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and maple syrup if you’re using it. Pour this mixture evenly over the cinnamon roll pieces in the baking dish. Make sure all the rolls are soaked in the egg mixture.

Now, pop the casserole in the oven and bake for about 30 minutes, or until it’s puffed up and golden brown on top. Allow it to cool for a few minutes before serving.

Finally, drizzle the icing from the cinnamon roll cans on top, and dust with some powdered sugar if you like. Serve while warm, and enjoy!

Tips:

1. For a fun twist, add fresh fruits like blueberries or strawberries to the casserole.
2. You can make this casserole the night before. Just cover it and refrigerate until ready to bake in the morning.
3. Experiment with different flavorings like almond extract instead of vanilla for a unique taste.

Nutrition Facts:

• Serving Size: 1 slice
• Calories: 320
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 160mg
• Sodium: 300mg
• Total Carbohydrates: 36g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 7g

7 Egg and Avocado Toast with Radish

Egg and Avocado Toast with Radish is a tasty and healthy start to your day. The creamy avocado paired with a perfectly cooked egg and crunchy radish makes a delightful combination. You’ll love how easy it is to whip up this quick breakfast!

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2

Ingredients:

• 2 slices of whole grain bread
• 1 ripe avocado
• 2 large eggs
• 4-6 radishes, thinly sliced
• Salt, to taste
• Pepper, to taste
• Optional: red pepper flakes for a spicy kick
• Optional: fresh lemon juice

Instructions:

Start by toasting the whole grain bread until it’s nice and golden brown. While the bread is toasting, prepare the avocado. Cut it in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork, adding a pinch of salt and a splash of fresh lemon juice if you’d like.

Next, cook the eggs. You can fry them sunny-side up, scramble them, or poach them according to your preference. If you want them perfectly cooked, aim for a runny yolk for a creamy texture.

Once the toast is ready, spread the mashed avocado generously on each slice. Carefully place an egg on top of the avocado on each piece of toast. Then, arrange the thinly sliced radishes on top for that extra crunch! Finally, sprinkle some pepper and optional red pepper flakes for flavor.

Serve your delicious Egg and Avocado Toast immediately, and enjoy a bright, nutritious breakfast!

Tips:

1. For extra flavor, consider adding fresh herbs like cilantro or chives to the avocado mix.
2. If you don’t like radishes, you can substitute them with sliced cucumbers or tomatoes.
3. Experiment with different types of bread for unique textures and tastes.

Nutrition Facts:

• Calories: 290
• Protein: 12g
• Fat: 23g
• Carbohydrates: 20g
• Fiber: 9g

8 Lemon Ricotta Waffles

Lemon Ricotta Waffles are a delightful twist on traditional waffles. They are fluffy, have a zesty lemon flavor, and are perfect for a special breakfast or brunch. Serve them with your favorite toppings like fresh fruit or a drizzle of maple syrup for a delicious start to your day.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup ricotta cheese
• 1/2 cup milk
• 2 large eggs
• 1/4 cup sugar
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• Butter or cooking spray (for the waffle iron)

Instructions:

Start by preheating your waffle iron according to the manufacturer’s instructions. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. This is your dry mixture.

In a separate large bowl, combine the ricotta cheese, milk, eggs, sugar, lemon juice, lemon zest, and vanilla extract. Whisk these ingredients together until they are well combined.

Now, gradually add the dry mixture into the wet mixture. Stir until just combined; it’s okay if there are a few lumps. Don’t overmix as this keeps the waffles fluffy.

Lightly grease the waffle iron with butter or cooking spray. Pour the batter into the preheated waffle iron, spreading it out evenly. Close the lid and cook according to your waffle iron’s instructions, usually about 4-5 minutes or until golden brown.

Once done, carefully remove the waffles and serve immediately with your favorite toppings. Enjoy this zesty treat!

Tips:

1. For extra lemon flavor, you can add more lemon zest or use a lemon-flavored syrup.
2. Top with fresh berries or a dollop of whipped cream for a fun twist.
3. These waffles also freeze well. Just pop them in the toaster for a quick breakfast later!

Nutrition Facts:

• Calories: 250 per serving
• Protein: 8g
• Carbohydrates: 32g
• Fat: 10g
• Fiber: 1g
• Sugar: 6g

9 Baked Coconut Lime Oatmeal

Baked Coconut Lime Oatmeal is a delicious way to start your day. It’s packed with flavors of coconut and lime, giving a refreshing twist to your morning routine. This easy-to-make dish will surely be a hit at your breakfast table!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients:

• 2 cups rolled oats
• 1 can (13.5 oz) coconut milk
• 1 cup almond milk (or any milk of your choice)
• 1/4 cup honey or maple syrup
• 1/2 cup shredded coconut (unsweetened)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• Zest of 1 lime
• Juice of 2 limes
• 1/2 cup chopped nuts (optional)

Instructions:

Start by preheating your oven to 375°F (190°C). This will ensure it’s nice and hot when you’re ready to bake!

In a large mixing bowl, combine the rolled oats, baking powder, and salt. Stir them together well to make sure everything is mixed evenly.

Next, in another bowl, whisk together the coconut milk, almond milk, honey or maple syrup, vanilla extract, lime juice, and lime zest. Mix these liquids until well combined.

Now, pour the liquid ingredients into the dry ingredients. Add the shredded coconut and chopped nuts if you’re using them. Stir everything together until all the oats are coated in the mixture.

Pour the oatmeal mixture into a greased baking dish. Spread it out evenly.

Bake the oatmeal in the preheated oven for 30 minutes or until it’s set and lightly browned on top.

Once it’s done baking, remove it from the oven and let it cool for a few minutes before serving. You can enjoy it warm or let it cool completely for later.

Tips:

1. For added sweetness, drizzle some honey or maple syrup on top before serving.
2. You can store leftovers in the fridge for up to 5 days. Simply reheat when you are ready to eat!
3. Feel free to swap in any favorite fruits, such as bananas or berries, for extra flavor.

Nutrition Facts:

• Calories: 210 per serving
• Total Fat: 9g
• Saturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 180mg
• Total Carbohydrates: 30g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 4g

10 Herb and Goat Cheese Stuffed Peppers

Herb and Goat Cheese Stuffed Peppers are a delicious and colorful way to enjoy a healthy meal. The combination of creamy goat cheese and fresh herbs makes each bite bursting with flavor. These stuffed peppers are perfect for brunch or a light lunch.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

• 4 large bell peppers (any color)
• 8 oz goat cheese, softened
• 1 cup cooked quinoa
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil
• 1 cup diced tomatoes (canned or fresh)
• Grated Parmesan cheese for topping (optional)

Instructions:

Start by preheating your oven to 375°F (190°C). While the oven is heating, wash and slice the tops off the bell peppers. Remove the seeds and membranes, then place them cut-side up in a baking dish.

In a mixing bowl, combine the softened goat cheese, cooked quinoa, chopped parsley, chopped basil, minced garlic, salt, black pepper, and red pepper flakes (if using). Mix everything together until well blended and creamy.

Spoon the goat cheese mixture into each bell pepper, filling them generously. Make sure to pack the filling well to avoid any gaps. Pour the diced tomatoes over the stuffed peppers, allowing some to spill into the bottom of the dish. Drizzle a touch of olive oil over the top of each pepper.

Cover the baking dish with aluminum foil and place it in the oven. Bake for 30 minutes until the peppers are tender. If you like a crispy topping, you can remove the foil for the last 5 to 10 minutes and sprinkle some grated Parmesan cheese on top.

Once cooked, take the stuffed peppers out of the oven and let them cool for a few minutes. Serve warm and enjoy your delicious creation!

Tips:

1. You can substitute goat cheese with feta cheese for a tangy flavor.
2. Feel free to add diced vegetables, like zucchini or mushrooms, to the filling for extra nutrition.
3. For a spicier kick, add chopped jalapeños to the goat cheese mixture.

Nutrition Facts:

• Calories: 220 per serving
• Protein: 10g
• Fat: 14g
• Carbohydrates: 17g
• Fiber: 5g
• Sugars: 4g

11 Tropical Fruit Salad with Mint

Get ready for a refreshing treat with this Tropical Fruit Salad with Mint! This colorful salad is perfect for brunch or a light snack. The combination of sweet fruits and fresh mint will surely brighten your day.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 1 cup of pineapple, diced
• 1 cup of mango, diced
• 1 cup of kiwi, peeled and sliced
• 1 cup of strawberries, hulled and sliced
• 1 banana, sliced
• 1 tablespoon of honey (optional)
• 2 tablespoons of fresh mint, chopped
• Juice of 1 lime

Instructions:

Start by preparing the fruit. Take the pineapple, mango, kiwi, and strawberries and chop them into bite-sized pieces. Aim for a nice mix in your bowl.

Next, add the sliced banana to the bowl, and be careful not to mash it. Bananas add a creamy texture that balances the other fruits nicely.

In a small bowl, combine the honey (if using) and the lime juice. Stir this mixture well to blend all the flavors. Drizzling this over the fruit will make everything taste even better.

Now, pour the lime and honey mix over your fruit salad. Gently toss the fruit to coat it evenly with the dressing.

Finally, sprinkle the chopped fresh mint over the salad. Give it another gentle toss to mix in the mint without bruising the fruit.

Tips:

1. Use ripe fruits for the best flavor and sweetness.
2. Feel free to add other fruits like papaya or dragon fruit for different tastes.
3. Chill the salad in the refrigerator for about 30 minutes before serving to enhance the flavors.

Nutrition Facts:

• Calories: 150
• Protein: 1g
• Carbohydrates: 38g
• Fat: 0g
• Fiber: 5g
• Sugar: 25g

12 Smoked Salmon Bagels with Cream Cheese

Smoked Salmon Bagels with Cream Cheese is a delicious and easy breakfast dish that you can whip up in no time! The combination of creamy cheese and smoky salmon on a warm bagel makes for a satisfying meal that’s perfect for any morning.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2

Ingredients:

• 2 plain bagels
• 1 cup cream cheese, softened
• 4 ounces smoked salmon
• 1 small red onion, thinly sliced
• 1 small cucumber, thinly sliced
• Capers (optional)
• Fresh dill or chives for garnish (optional)
• Lemon wedges (optional)

Instructions:

Start by toasting the bagels until they are golden brown and warm. This step is key to getting a nice crunch.

Next, spread about 1/2 cup of cream cheese on each half of the toasted bagels. Make sure to cover them generously for a creamy texture with every bite.

Now, layer on the smoked salmon evenly over the cream cheese. You can use a fork to gently break apart the salmon if needed.

Add the thinly sliced red onion and cucumber on top of the salmon. This not only adds flavor but also extra crunch and freshness to the bagels.

If you like, sprinkle some capers on top. They add a nice salty flavor that pairs well with the salmon.

Finally, garnish your bagels with some fresh dill or chives if you have them. You can also serve with lemon wedges on the side for an extra zesty kick.

Tips:

1. For a unique twist, try using flavored cream cheese, like chive or garlic.
2. You can also add avocado slices for some healthy fats and creaminess.
3. These bagels make for a great brunch option; just double the recipe for more servings!

Nutrition Facts:

• Calories: 350 per serving
• Protein: 18g
• Fat: 20g
• Carbohydrates: 30g
• Fiber: 2g

13 Mini Easter Egg Breakfast Tarts

These Mini Easter Egg Breakfast Tarts are perfect for a fun and festive breakfast! They combine buttery pastry with colorful Easter eggs to create a delightful treat that everyone will love. Why not surprise your family with these cute tarts that will brighten up your Easter morning?

Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 45 minutes
Servings: 12

Ingredients:

• 1 package of pre-made puff pastry (thawed)
• 6 large eggs
• 1/2 cup of milk
• 1/2 cup of shredded cheese (like cheddar or mozzarella)
• 1/2 cup of diced vegetables (like bell peppers or spinach)
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• Easter candy eggs for decoration (optional)

Instructions:

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Next, roll out the puff pastry on a lightly floured surface. Use a round cookie cutter or a glass to cut out 3-inch circles. Place these circles onto the prepared baking sheet.

In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Stir in the shredded cheese and diced vegetables until everything is well combined.

Pour the egg mixture into each pastry circle, filling them about halfway. Make sure to leave some space for the tarts to puff up as they bake.

Now, pop the baking sheet into the oven and bake for 12-15 minutes or until the pastry is golden brown and the egg is set. Keep an eye on them to make sure they don’t overcook.

Once they are done, remove the tarts from the oven and let them cool for about 10 minutes. Finally, if you want to add a fun touch, place a few Easter candy eggs on top of each tart before serving.

Tips:

1. Feel free to switch up the vegetables based on your preference or what’s in season.
2. If you like a richer flavor, try adding some cooked bacon or sausage to the egg mixture.
3. These tarts can be made ahead of time and reheated for a quick breakfast on Easter morning.

Nutrition Facts:

• Calories: 150
• Protein: 6g
• Carbohydrates: 12g
• Fat: 9g
• Sodium: 180mg
• Fiber: 1g

14 Chocolate Chip Hot Cross Bun Pudding

Chocolate Chip Hot Cross Bun Pudding is a delightful twist on the traditional hot cross bun. It’s a sweet and warm dessert that’s perfect for Easter or any special occasion. The gooey chocolate chips mixed with soft buns make it a comforting treat!

Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 55 minutes
Servings: 6

Ingredients:

• 6 hot cross buns, cut into quarters
• 1 cup chocolate chips
• 4 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Butter, for greasing the baking dish

Instructions:

Start by preheating your oven to 350°F (175°C). Grease a baking dish with butter to prevent the pudding from sticking. In a large mixing bowl, combine the quartered hot cross buns and chocolate chips. Stir them together gently until the chocolate is evenly distributed.

In another bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, ground cinnamon, and salt. Mix until well combined and smooth. Pour this egg mixture over the bread and chocolate chips. Make sure all of the bread is soaked. Let it sit for about 10 minutes to absorb the liquid.

Transfer the mixture into the prepared baking dish. Bake in the preheated oven for 30 minutes, or until the top is golden and the pudding is set. Once done, let the pudding cool for a few minutes before serving for the best texture.

Tips:

1. Use day-old hot cross buns for a better texture.
2. Feel free to sprinkle extra chocolate chips on top before baking for a richer flavor.
3. You can add a scoop of vanilla ice cream on top for an extra special treat!

Nutrition Facts:

• Calories: 450
• Protein: 12g
• Fat: 20g
• Carbohydrates: 58g
• Sugar: 28g
• Fiber: 2g