Elegant Easter Brunch Menu and Recipes

Need ideas for your Easter Sunday meal? Try this complete menu for an Elegant Easter Brunch. We've included the recipes and timeline, too! Bonus: Much of it can be prepared ahead of time!

As we prepare to celebrate the end of Lent and the miracle of the resurrection, we all know we are going to be dyeing and hiding eggs...but what will we serve for Easter Sunday brunch?

Everyone can indulge now...because lent is over and it's a celebration!

Over the last couple of years we have published many recipes that would be perfect for your Easter brunch.

Here is a mostly do ahead, brunch menu that will leave you time for enjoying your guests. And if you're doing Easter dinner, scroll to the end for some Gr8 recipe ideas.

After the menu take a peek at the do ahead timeline so you aren't rushing around Easter morning to get everything done.

∞∞ Easter Brunch Menu ∞∞

  ∞ Appetizers ∞

• Baby Carrots with Herby Dill Dip
• Deviled Eggs - Devilish or Avocado Green Onion

∞ Main Buffet ∞

• Challah Bread
• Quiche
• Baked Eggs Benedict Muffin Cups
• Fruit Salad with Orange Honey Glaze
• Blueberry Muffins

∞ Dessert Ideas ∞

There's a lot of yumminess in this menu, so dessert probably isn't required. BUT, if you want to add some treats, we have a few Gr8 thoughts!

• Easter Basket Candy (who doesn't love a good chocolate bunny?)
• Tangy Lemon Bars
• Or, a yummy Carrot Cake;
• Or, if you're feeling ambitious, Easter Basket Cake! (See Note)

∞∞ Timeline ∞∞

• One Week Ahead:
  • Plan your table and your serving dishes.
  • Make Blueberry Muffins and freeze
• 3 Days Ahead:
  • Set your table (Or, at the very least, set out the dishes, glasses, flatware, tablecloth or place mats that you will be using.)
  • Make Herby Dill Dip
• 2 Days Ahead:
  • Make English Muffin Crumbs
  • Make the Lemon Bars, cool, seal tightly with plastic wrap and refrigerate
  • Squeeze the orange juice and make the dressing for Fruit Salad.
  • Hard boil eggs for Deviled Eggs
• 1 Day Ahead:
  • Make and bake the Quiche*
  • Make the Challah Bread* to bake tomorrow
  • Make the Fruit Salad and put in serving dish. Store covered in the fridge.
  • Make the filling for the Deviled Eggs, store in refrigerator separately from the whites. If you store it in a plastic bag, you can just snip the corner of the bag when ready to fill the egg.
  • If serving Carrot Cake, you can make it a day ahead.
• Party Day!
  • Early in the day:
    • Fill the Deviled Eggs and place on serving platter. Refrigerate until ready to serve.
    • Remove Blueberry Muffins from freezer and take them out of their container to defrost on a wire rack.
    • Assemble carrot and dip platter. Refrigerate until ready to serve.
  • 2 Hours Before:
    • Bake the Challah Bread*
    • Prepare the Baked Eggs Benedict Muffin Cups*
    • Remove the Lemon Bars from the fridge. When they are at room temperature, top with powdered sugar, cut, and place on serving platter.
  • 90 Minutes Before: Preheat oven to 350℉.
  • Start arranging the buffet table.
  • 45 Minutes Before:
    • Reheat the Quiche* and keep warm until ready to serve.
    • Raise oven temp to 400℉ for the Eggs Cups
  • 20 Minutes Before Serving:
    • Put the Eggs Benedict Muffin Cups in the oven.
    • Make the Blender Hollandaise and keep warm until serving as per instructions in recipe.

Note: If you are making the Easter Basket Cake, it has a timeline all its own; please refer to the recipe.

*See Gr8 Do Ahead Notes on recipe

Easter Dinner Menu Ideas