10 Easter Brunch Ideas That Are Perfect for a Crowd

I don’t know about you, but for us, Easter Brunch isn’t just eggs dyed in onions and cakes. It’s the morning when the kitchen smells like cinnamon, someone is already standing with a glass of Prosecco at 9:30, and the table is bursting with food that we start planning back in March.

And of course, when company gathers, you need something more than one salad and a plate of hard-boiled eggs. You need something that can be prepared ahead of time. 

Something that will feed a crowd. Something to surprise. What will set the mood.

That’s why I’ve gathered 10 tried-and-true Easter recipes that have become a tradition with us. There are crispy potato dishes, casseroles, sweets, and even the perfect “secret” salad. Everything is simple, with soul and real flavor payoff.

1. The Best Easter Brunch Casserole – Feeds a Crowd Without the Stress

I always come back to this simple and tried-and-true Easter casserole. It’s hearty, warm, full of flavor – and best of all, it’s a lifesaver when you need to feed a crowd quickly.

I’ve been making different versions of this casserole for years, but this particular one is my favorite for Easter. You know why? Because you can make it all ahead of time the night before, put it in the fridge, and then just pop it in the oven in the morning and sip a cocktail in peace while it bakes. It’s enough for 8-10 people. You can make it with meat, you can make it vegetarian, you can make it gluten free – whatever you like.

Ingredients

Chances are you already have a lot on hand:

• 1 loaf of yesterday’s bread, diced (French or sourdough will do)
• 450g breakfast sausage (can be replaced with vegetarian sausage)
• 1 small yellow onion, finely chopped
• 1.5 cups grated sharp cheddar
• 0.5 cup parmesan
• 2.5 cups milk (whole milk is best)
• 0.5 cup cream
• 10 eggs
• 1 tsp. Dijon mustard
• 1 tsp. salt, 0.5 tsp. pepper
• Optional: chopped spinach, roasted peppers, fresh thyme

If you need a good ceramic baking mold that both bakes evenly and looks neat on the table, I really like this one from Amazon. 

How to cook – step by step

1. Fry the sausage and onions.  Over medium heat, fry the sausage until browned. Add the onions and fry for another 5 minutes until soft. If using vegetables instead of meat, just brown them in the pan.
2. Mixing the egg mixture.  In a large bowl, whisk together the eggs, milk, cream, mustard, salt and pepper.
3. Assemble the casserole.  Grease a mold with butter. Layer half of the bread, then half of the sausage and cheese. Repeat the layers.
4. Fill with eggs.  Carefully pour the mixture over the top, pressing the bread lightly with a spatula so it absorbs the liquid.
5. Place in the refrigerator.  Cover and place in the fridge overnight (minimum 6 hours).
6. Baking.  In the morning, preheat the oven to 350°F (175°C). Take the casserole out ahead of time to let it warm up a bit to room temperature. Bake without the lid for 45-55 minutes, until the top is browned and a knife in the center comes out clean.

Let it stand for about 10 minutes…if you can resist the temptation to slice right away.

Tip. The bread needs to be dense or the whole thing will turn to mush. You can safely add vegetables – spinach, asparagus, mushrooms. Just don’t forget to fry or boil watery ones beforehand. Don’t spare the sharp cheddar – it gives that very spicy note.

2. Italian Easter Brunch Sausage Strata – Layers of Flavor in Every Bite

Strata is basically a layered casserole with bread, eggs and toppings. The Italian version is the most flavorful: with basil, sun-dried tomatoes, mozzarella, and of course, sausage. It smells like a nice morning in Tuscany (only without the airplane and jet lag!).

The Italian sausage and fennel give it a special flavor, while the dried tomatoes, fresh basil and garlic add depth of flavor. The undeniable advantage, of course, is that the strata is prepared ahead of time – and the morning after, you just put it in the oven and enjoy the smell wafting through the house…. mmm!

Ingredients

Here’s what you’ll need:

• 1 baguette or sourdough loaf (a day or two old), cut into cubes
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 500 g Italian sausage (can be spicy or with fennel)
• ½ cup sun-dried tomatoes, finely chopped
• 1 cup grated mozzarella cheese
• ½ cup hard pecorino or parmesan cheese
• ½ cup ricotta cheese
• 2 ½ cups milk
• 8 eggs
• 1 tsp. salt, ½ tsp. pepper
• Fresh basil (or oregano), to taste

How to cook

1. Roast the sausage and vegetables.  In a frying pan, heat the olive oil. Sauté the sausage until browned. Add onion, garlic – cook for another 3-5 minutes. Add the sun-dried tomatoes, stir, remove from heat.
2. Assemble everything in the mold.  Grease the mold with butter. Lay out half of the bread, top with half of the sausage mixture and some cheeses. Then repeat the layers. Spoon small spoonfuls of ricotta on top and sprinkle with grated cheese.
3. Fill with egg mixture. In a bowl, whisk eggs with milk, salt, pepper and chopped basil. Gently pour everything into the mold.  Lightly press the bread down with a spoon to soak everything in.
4. Place in the refrigerator.  Cover with foil and put in the fridge for at least 4 hours, or better overnight.
5. Bake.  Preheat the oven to 175°C (350°F). Take the strata out of the refrigerator ahead of time. Bake for 45-50 minutes, until the top is browned and a knife in the center comes out clean.

Let stand for 10 minutes, and you can serve. This strata is perfect with a light salad with lemon dressing, warm bread and butter, and a cup of cappuccino. Or a glass of Prosecco – we’re not judging.

Tip. Don’t over-dry it! If the top is already browned but the inside is still a bit runny, cover with foil and finish baking. You can add some spinach or artichokes for variety. 

3. Easy Vegetarian Easter Brunch Hash with Crispy Potatoes & Eggs

This vegetarian hash is hearty, with crispy potatoes, bright spring vegetables and the perfect egg on top. And if you’re like us and don’t eat meat every week, it’s a great alternative to heavier dishes.

It uses simple vegetables that you’re sure to have in your fridge, perfect for vegetarians or those who just want something lighter, and importantly it’s cooked in one pan, so no mountain of dishes.

Ingredients

Here’s the standard set, but you can vary it to suit you:

• 4 medium potatoes, finely diced
• 1 red bell pepper, chopped
• 1 small zucchini or zucchini
• ½ red onion, thinly sliced
• 2 garlic cloves, minced
• 1 tsp. smoked paprika
• Salt and pepper to taste
• 3-4 eggs
• A little olive oil
• Optional: green onions, micro greens, feta cheese to serve.

For the perfect crispy crust, you’ll need this stainless steel skillet on Amazon.

How to cook

1. Prepare all the vegetables.  Cut the potatoes into small cubes (don’t be lazy – it’s important for the crunch!). Chop the rest of the vegetables so that they cook at about the same speed.
2. Fry the potatoes.  Heat 2-3 tbsp of oil in a frying pan (cast iron is best). Fry the potatoes over medium heat, without stirring often, until the bottoms are browned (about 7-10 minutes). Season with salt.
3. Add the rest of the vegetables.  Stir in the onion, peppers, zucchini, garlic and paprika. Stir-fry for another 5-7 minutes until everything is soft and lightly browned.
4. Make “nests” for the eggs.  Make 3-4 small holes in the mixture with a spoon and gently beat the eggs into them. Turn down the heat, cover and cook until the whites are set and the yolks are still soft (5-6 minutes).
5. Decorate.  Before serving, you can sprinkle with green onions, crumbled feta or microgreens – beautiful and delicious! At our place, this usually goes alongside a light salad, homemade rolls and freshly squeezed orange juice.

Tip. Don’t wash the potatoes after slicing, as the starch will help create the crust. If you want more “brunch-style,” serve with guacamole or a yogurt-based dip.

4. The Ultimate Sweet and Savory Easter Charcuterie Board

If Easter consisted of only one appetizer – I would choose this board. Because it brings together everything we love: the bright spring colors, the balance of sweet and salty, and the feeling that you’ve just walked into an Easter fair where you can try everything at once.

It’s a big plate (or board, or even a tray) where cheeses and deli meats, fresh and dried fruits, nuts, jams, crackers, and little things like gingerbread, honey, and Easter cookies are beautifully and conveniently laid out.

You don’t cook it all, you just assemble it beautifully. And that’s exactly the magic of it – no stress, no oven, all ready in 20 minutes!

What you’ll need (sweet + savory)

Here’s our tried-and-true mix:

SALTY PART:

• Hard cheese (cheddar, pecorino, gruyere)
• Soft cheese (brie, camembert, goat cheese)
• Cured meats (prosciutto, salami, coppa)
• Saltine crackers and baguette
• Olives and pickled vegetables
• Nuts: almonds, walnuts, pistachios

SWEET PART:

• Fresh berries: strawberries, blueberries, grapes
• Dried fruits: apricots, figs, dates
• Honey, jam or fig paste
• Chocolate eggs, dragees, marshmallows.
• Easter cookies (you can buy them)
• Mini cupcakes or scones

How to assemble the board – step by step

1. Get a suitable surface.  It can be a large wooden board, a tray, a baking tray or even just a sheet of parchment on a table. The main thing is to make sure it’s spacious.
2. Start with “anchor points”.  Arrange large items: cheeses (you can cut them up or put them whole), small bowls of olives, honey and jam.
3. Add the meats and breads.  Salami can be rolled in “rosettes” (yes, it’s easy and beautiful!), prosciutto – folded in waves. Crackers – fan around the edge.
4. Fruit and sweets – in between.  Arrange fresh berries between the salty elements – it creates contrast. Dried fruits can be “rolled” in a snake, and chocolate eggs can be simply poured in the center.
5. Finish with touches.  The nuts and herbs are last. It’s like a final brush stroke. You can add edible flowers to enhance the spring mood.

Tip. If the board will be standing for a long time – add ice cubes under small bowls of soft cheese. Kids? Make a mini board separately – with crackers, fruit and marshmallow so no one grabs from the “grown-up” part.

A glass of Prosecco or homemade lemonade is ideal for serving. 

5. Make-Ahead Easter Brunch Cinnamon Rolls That Will Disappear in Minutes

Cinnamon rolls are almost a tradition on our farm. We’ve tried them on sourdough, on sourdough starter, with cottage cheese, with apples….. But for Easter, we want simplicity. Cozy. And this recipe is exactly that. Minimal fiddling, maximum flavor.

Last year I made 16 of these. I naively thought, “Well, we’ll freeze half of them and save them for later.”

Spoiler alert: there weren’t any left. The neighborhood kids carried the last of them away in their pockets.

This recipe is perfect for the holidays because it’s made in the evening, baked in the morning – and you’re not rushing around with a whisk in your hands until dawn. The dough is soft, can be frozen or stored in the fridge for 1-2 days, and the cream cheese topping makes them 120% better.

Ingredients

Dough:

• 1 cup warm milk (not hot!).
• 2 ¼ tsp dry yeast (1 packet)
• ⅓ cup sugar
• 2 eggs
• 6 tbsp. melted butter
• 3 ½ cups flour (may take a little more)
• ½ tsp. salt

Filling:

• ¾ cup brown sugar
• 2 tbsp. cinnamon
• 5 tbsp. melted butter

Cream:

• 100 g cream cheese
• 3 tbsp. softened butter
• 1 cup powdered sugar
• 1 tsp. vanilla extract
• 1-2 tbsp milk (as needed for consistency)

How to prepare

1. Knead the dough.  Dissolve yeast and sugar in warm milk. Let stand for 5-10 minutes. Add eggs, oil, salt and flour. Knead into a soft dough.

Knead for 6-8 minutes (or 3-4 minutes in a mixer with a hook).

Cover and place in a warm place for 1-1.5 hours until doubled in size.

2. Roll out and add the filling.  Roll out the finished dough into a rectangle of about 30×40 cm. Grease with butter, sprinkle with a mixture of cinnamon and sugar.

Roll up and cut into 12-16 pieces.

3. Prepare for baking.  Place the rolls in a mold, cover with foil or a lid, and place in the refrigerator overnight.
4. In the morning: take out and leave to proof.  45-60 minutes before baking – take them out and let them “wake up” at room temperature.
5. Bake. Preheat the oven to 175°C (350°F). Bake for 25-30 minutes, until the buns are browned and soft inside.
6. Top with the cream! While the scones are baking, whisk the cream. Grease the finished buns right away so it melts slightly…it makes them very dangerously delicious.

Little tricks. You can add raisins, orange zest or pecans – but only if all your guests deserve it. Freeze in portions – and you’ll have an “emergency supply of happiness” in the freezer.

6. Gluten-Free Easter Brunch Crepes – Light, Fluffy, and Delicious

This version is light, thin, and has a slightly creamy texture. It holds its shape, rolls up easily, and doesn’t fall apart in the pan as gluten-free doughs often do.

Ingredients (for 8-10 crepes)

• 1 cup gluten-free flour (I use a rice and corn based mix)
• 1 ¼ cups milk
• 2 eggs
• 1 tbsp. melted butter
• A pinch of salt
• ½ tsp vanilla extract (if making a sweet version)

How to prepare

1. Blend everything in a blender.  Throw all ingredients into the blender and whisk until smooth (30 seconds and you’re done). Let the dough stand for 10-15 minutes.
2. Heat up a skillet.  A drizzle of oil, a good heat and you can pour. It’s best to use a small ladle and spread quickly over the surface.
3. Fry for 1-2 minutes on each side.  When the edges start to pull away, flip. Don’t over dry!
4. Stack under a towel.  This way they will stay soft and warm until serving.

Our favorite toppings:

Salty:

• Cream cheese + salmon + greens
• Scrambled eggs with cheese + spinach
• Roasted mushrooms with garlic and feta

Sweet:

• Honey + nuts + yogurt
• Homemade jam (or peach and jalapeño jam)
• Sliced banana + peanut paste

Tip. The crepes can be pre-baked, rolled up and simply warmed in the oven before serving. If serving for company, wrap different toppings, slice diagonally and lay out like rolls. 

Serve the crepes on a wooden board with different fillings on the sides so everyone can assemble their own version.

7. Keto Easter Brunch Egg Muffins – Packed with Protein and Flavor

These tiny omelet-flavored muffins are enjoyed by just about everyone, even those who don’t know what the keto diet is. They’re high in protein, flourless, gluten-free, and low in carbs.

What’s cool is that you can assemble them ahead of time, bake them in the morning and take them with you, serve them on a board, put them in a basket, or just leave them on the table – they’ll fit into any Easter scenario.

Ingredients (for 12 muffins)

• 8 eggs
• ⅓ cup cream or full-fat milk
• ½ cup grated cheddar cheese
• ¼ cup chopped sweet peppers
• ¼ cup green onions
• ½ cup chopped spinach (or kale)
• 2 strips of fried bacon (optional)
• Salt, pepper to taste

How to cook

1. Preheat the oven to 175°C (350°F).  Grease a muffin mold (even if it’s non-stick, it’s best to back it up).
2. Mix the filling.  In a bowl, beat eggs and cream, add cheese, vegetables, salt and pepper. If you’re putting bacon, add it here too.
3. Pour into molds.  Fill the cells of the molds about ¾ full. They will rise a little, but not like cupcakes, so you don’t have to worry.
4. Bake for 18-22 minutes.  Check for doneness with a toothpick – it should come out clean. The center of the muffin should not “wiggle”.
5. Cool for a couple minutes – and ready!  Warm they are especially delicious. But cold ones are also a great option for later.

These muffins are good on their own. But if you want to go all-out brunch, add a light salad, a couple slices of avocado, and freshly brewed coffee.

Tip. If you want something a little more “Easter-y,” add a little turmeric to the mix. The color turns out like an egg yolk in a cartoon.

8. Crockpot Easter Oatmeal – The Easiest Brunch Brunch Dish Ever!

There are some mornings when you want to lie around longer, rather than rushing around the kitchen with a whisk in hand. Especially on Easter. And that’s when you pull out the multicooker.  You load everything you need in the evening, press a button and that’s it. 

It’s not just for keto fans or oatmeal eaters. It’s for those who want a hearty, beautiful, flavorful breakfast without the fuss. Oatmeal can have a variety of flavors – apple, carrot, banana – and is suitable for vegans and beyond.

Ingredients (for 4-6 servings)

• 1 cup steel-cut oats (steel-cut oats) – not instant!
• 4 cups of liquid (water + milk or plant-based drink mix)
• 1 apple, grated or finely chopped
• 2 tbsp. maple syrup or honey
• 1 tsp. cinnamon
• ½ tsp. ground ginger
• A pinch of salt
• Optional: raisins, coconut, pumpkin seeds, walnuts.

If you don’t have a reliable multicooker or want to upgrade an old one, here’s this one from Amazon – super simple, no extra buttons, and it has a timer and reheat function. We use it almost every day.

How to cook

1. Put everything in the bowl of the multicooker.  Yes, yes, just put everything in there – oats, liquid, apples, spices, syrup, and a pinch of salt.
2. Stir, close the lid and put it on “slow cooker” for 7-8 hours.  You can turn it on overnight, or you can set a timer – it will start cooking on its own in the morning.
3. In the morning, just open and stir.  The oatmeal will be creamy, thick and flavorful. If it is too thick, add a little milk. If the opposite is true – leave it without the lid on for 5 minutes.

Topping ideas (spring and delicious):

• Banana slices + pistachios
• Berries + coconut shavings
• Yogurt + jam (by the way, we have a fiery peach jam recipe with jalapenos)
• Nuts + syrup + a pinch of sea salt
• A little butter – if you want homemade style

We usually put a big bowl of oatmeal on the table, with jars of toppings, spoons, and mugs of coffee next to it. And it becomes an interactive moment: everyone assembles their perfect bowl. Even the kids get involved, someone is sure to have a “masterpiece with marshmallow”.

Tip. Don’t try this with quick oats – they’ll just boil down to a soupy state.

9. A Crowd-Pleasing Easter Brunch Salad with a Secret Ingredient

This salad is juicy, crunchy, flavorful… and has a hidden surprise that turns the whole “green bowl with something healthy” concept upside down.

One day I had a bunch of fennel left over, and I thought, “What if I salted it lightly in vinegar and then tossed it in a salad with strawberries…?”

And you know, it was one of those “experiments” after which you can’t make salads any other way.

What makes it so special?

• The crisp freshness + sweetness of the strawberries + the tanginess of the vinegar
• A simple set of ingredients – but an unexpected effect
• Works as a balance to the heartier dishes on the table
• Gluten-free, meat-free, dairy-free – good for everyone

Ingredients (for a large bowl, 6-8 servings):

• 1 small fennel, thinly sliced
• 2 tbsp. apple cider vinegar
• A pinch of salt
• 1 tbsp. honey
• 5-6 handfuls of fresh arugula or mixed spring greens
• ½ cup fresh strawberries, sliced
• ¼ cup toasted almonds or walnuts
• 2 tbsp. olive oil
• A pinch of ground black pepper
• Optional: a little goat cheese or parmesan cheese.

How to cook (and the “secret step” inside!):

1. Marinate the fennel.  Put the thinly sliced fennel in a bowl. Pour in the vinegar, add salt and honey. Stir and leave for 10-15 minutes – it will get softer but still crunchy.

• There it is, our secret ingredient! Pickled fennel is a flavor and texture bomb.

2. Mix the greens.  In a large bowl, mix together the arugula, strawberries, and nuts. Add the pickled fennel along with the vinegar dressing.
3. Make the dressing.  Drizzle with olive oil, season with pepper. Gently mix with your hands.
4. (Optional) Garnish with cheese.  If you like, add some crumbled goat cheese on top.

Tip. Be sure to roast the nuts, it makes all the difference. You can replace the fennel with thinly sliced radishes, they marinate great too.

10. Healthy Easter Brunch Parfaits – So Simple, So Good

I make a batch of 12 of these parfaits right away, because they’re really the best end to any Easter brunch. They’re just perfect because they’re ready in 10 minutes, no baking, no oven, no stress… And they’re easy to serve portioned.

Ingredients (for 6-8 cups/jars)

• 2 cups Greek yogurt (can be lactose-free or coconut yogurt)
• 2 cups fresh berries (strawberries, blueberries, raspberries)
• 1 ½ cups granola (homemade or good quality store-bought)
• 1-2 tbsp. honey or maple syrup
• A pinch of vanilla or a little cinnamon
• Optional: chia seeds, mint, coconut shavings

How to assemble the parfait

1. Prepare everything.  Yogurt can be lightly sweetened and vanilla added. Wash and dry the berries. Keep the granola dry until last – that way it stays crunchy!
2. Assemble in layers: a spoonful of yogurt – a spoonful of berries – a spoonful of granola. And repeat until filled.
3. Finish it off nicely.  Top with some more berries, honey and a mint leaf (if available). You can sprinkle some chia or coconut for texture.

We usually serve on a large wooden tray, in rows. Everyone takes a jar and leaves satisfied.

Tip. If you’re making in advance, don’t add the granola right away, put it in a separate jar and sprinkle it on before serving. For children, make a mini version in disposable cups with a spoon inside. 

Brunch is over? And it will be remembered for a long time!

Holidays aren’t memorable because everything is perfectly timed. Or because you made 18 complicated dishes. 

This brunch isn’t just a meal. It’s a ritual of spring, return of the sun, an excuse to come together again.

I hope these recipes help your Easter be just that, too.

If you make any of these, email me in the comments, I’d love to see your posts!