Easter marks a time of renewal, blooming flowers, and—for food lovers everywhere—a perfect excuse to gather for a fabulous brunch. What better way to celebrate than with a menu full of vibrant, fresh spring flavors? From colorful vegetables to sweet strawberries, the season’s bounty offers endless inspiration for dishes that feel both light and indulgent.

If you're hosting this year or simply want to contribute something unforgettable, we’ve got you covered with a mouthwatering Easter brunch menu that champions all things spring. From savory bites to crowd-pleasing sweets, here’s your ultimate guide to Easter comfort with a seasonal twist.

1. Spring Vegetable Quiche with Fresh Herbs

A quiche is the quintessential brunch dish; versatile, savory, and perfect for feeding a crowd. This version highlights spring’s star players like asparagus, spinach, peas, and fresh herbs.

Ingredients:

  • 1 prepared pie crust
  • 6 large eggs
  • 1 cup heavy cream or whole milk
  • 1 cup shredded Gruyère or sharp cheddar cheese
  • 1 cup spinach, chopped
  • ½ cup peas (fresh or frozen)
  • ½ cup asparagus tips, chopped
  • 3 tablespoons fresh herbs like dill, parsley, or chives, finely chopped
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 375°F (190°C). Roll out the pie crust in a tart or pie pan, trim the edges, and blind bake for 10 minutes.
  2. While the crust bakes, whisk eggs and cream together in a large bowl. Season with salt and pepper.
  3. Stir in cheese, spinach, peas, asparagus, and the fresh herbs.
  4. Pour the mixture into the pre-baked crust and bake for 35–40 minutes, or until the center is set.
  5. Allow to cool slightly before slicing.

Tip: Serve with a side of lightly dressed mixed greens for a bit of crunch and a pop of color.

2. Lemon Ricotta Pancakes

Pancakes get a major spring makeover with a touch of lemon and the creamy richness of ricotta. These are fluffy, tangy, and completely irresistible.

Ingredients:

  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 3 large eggs (separate the yolks and whites)
  • ¾ cup milk or buttermilk
  • Pinch of salt
  • Butter for frying

Directions:

  1. In a large bowl, whisk together flour, sugar, baking powder, lemon zest, and salt.
  2. Stir ricotta, egg yolks, milk, and lemon juice into the dry mix until just combined.
  3. Beat egg whites in a separate bowl until soft peaks form, then gently fold them into the batter.
  4. Heat butter in a non-stick skillet over medium heat. Scoop batter onto the skillet and cook for 2–3 minutes per side, or until golden brown.

Serving Idea: Pile these beauties high, dust with powdered sugar, and top with fresh berries and a drizzle of maple syrup or honey for maximum spring flavor.

3. Asparagus and Pea Salad with Lemon Vinaigrette

This salad is as crisp and refreshing as a spring breeze. With tender asparagus, sweet peas, and a zesty lemon dressing, it’s the perfect bright companion to richer brunch dishes.

Ingredients:

  • 1 bunch asparagus, trimmed
  • 1 cup fresh peas (or thawed frozen peas)
  • 2 cups baby arugula or spinach
  • ½ cup radishes, thinly sliced
  • 2 tablespoons toasted almonds or pine nuts
  • Shaved Parmesan (optional)

For the vinaigrette:

  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • ½ teaspoon honey or maple syrup
  • Salt and pepper to taste

Directions:

  1. Blanch the asparagus and peas in boiling salted water for 1–2 minutes. Immediately transfer to an ice bath to cool, then drain.
  2. Arrange arugula, asparagus, peas, and radishes on a serving platter.
  3. Whisk together all vinaigrette ingredients until emulsified. Drizzle over the salad just before serving and top with almonds and Parmesan if desired.

Hint: Opt for thin, tender asparagus spears for the best flavor and texture.

4. Savory Deviled Eggs with Smoked Salmon

Deviled eggs are a brunch staple, but this version feels fancy enough for Easter. The addition of smoked salmon and fresh dill screams spring sophistication.

Ingredients:

  • 6 large eggs
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 2 ounces smoked salmon, finely chopped
  • Fresh dill, for garnish
  • Salt and pepper to taste

Directions:

  1. Boil eggs and cool them in an ice bath. Peel and slice each egg in half lengthwise, carefully removing the yolks.
  2. Mix yolks with mayonnaise, mustard, lemon juice, and salt/pepper until smooth. Stir in half the smoked salmon.
  3. Pipe or spoon the yolk mixture back into the egg whites. Top with remaining salmon and a small sprig of dill.

Tip: For a pop of color and tang, sprinkle a pinch of paprika or capers over each egg.

5. Strawberry Shortcake with a Twist

It wouldn’t be an Easter brunch without dessert, and nothing says spring like strawberry shortcake. This version layers macerated strawberries and whipped cream onto buttery biscuits for a treat that’s rich but light enough to end your meal on a high note.

Ingredients:

  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons sugar
  • Lemon zest (optional)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 stick cold unsalted butter, cubed
  • ¾ cup heavy cream + extra for brushing
  • 1 teaspoon vanilla extract

For the whipped cream:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Directions:

  1. Toss strawberries with sugar and lemon zest in a bowl. Set aside to macerate while you prepare the biscuits.
  2. Preheat oven to 400°F (200°C). Whisk flour, baking powder, and salt in a large bowl. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  3. Stir in heavy cream and vanilla until dough comes together. Roll out to 1-inch thickness, cut into rounds, and place on a baking sheet. Brush tops with cream and bake for 12–15 minutes, or until golden brown.
  4. For whipped cream, beat cream, powdered sugar, and vanilla together until soft peaks form.
  5. Assemble shortcakes by slicing each biscuit in half, layering with strawberries and whipped cream, and topping with the remaining biscuit half.

Presentation Tip: Garnish with a sprig of mint or an edible flower for a show-stopping finish.

Making It a Memorable Brunch

A great Easter brunch isn’t just about the food; it’s about creating a festive and inviting atmosphere. Here are a few additional tips to pull the whole meal together:

  • Set the Table: Use pastel linens, fresh spring flowers, and playful touches like bunny-shaped napkin folds or decorated eggs as centerpieces.
  • Serve Seasonal Drinks: Pair your dishes with fresh-squeezed orange juice, elderflower spritzers, or mimosas garnished with fresh fruit.
  • Add a Make-Your-Own Station: Whether it’s pancakes, parfaits, or mimosa bars, a DIY station lets guests customize their plates and adds an interactive element.

With seasonal ingredients, vibrant colors, and a touch of creativity, your Easter brunch will feel like a celebration of spring itself. Each bite is a reminder of the bright, lively days ahead.

Happy Easter, and may your brunch table be as bright and abundant as the spring blooms!