16 easy Easter brunch recipes

Brunch and Easter go together, but it’s still the weekend and nobody wants to spend all their free time in the kitchen. Keep it simple with a wonderful meal that doesn’t take too much time. Here are 16 easy Easter brunch recipes that our readers love.

Genevieve Ko saves us all with this clever technique for sheet bacon and eggs. Reader tip: It also works with sliced ​​bulk sausage.

Somewhere between a muffin and a scone, Jerrelle Guy’s Drop Cookies come together in about half an hour. No rolling or cutting required!

Recipe: Strawberry Drop Cookies

Use challah, brioche, or crustless French or Italian bread for this incredibly easy, highly adaptable bread pudding from David Tanis. Experiment with different meats like pancetta or sausage and veggies like sliced ​​scallions or steamed or roasted broccoli.

Recipe: Ham and cheese brioche pudding

Yewande Komolafe’s “tomato eggs,” a dish popular in Lagos, Nigeria and across West Africa, are comforting without being heavy. For a vegan version, replace the eggs with tofu.

Allysa Torey’s No Yeast Cinnamon Rolls come together in 45 minutes total. Make them with or without chopped pecans.

Recipe: Easy cinnamon rolls without yeast

This hearty hash from Lidey Heuck welcomes substitutions depending on how much time you have and what you have on hand. Just make sure everything is diced into ½-inch pieces so the veggies cook evenly and quickly.

Recipe: Asparagus hash with goat cheese and eggs

Store-bought puff pastry makes these fruity, creamy pastries from Von Diaz wonderfully doable. If you can’t find queso fresco en hoja or farmhouse cheese, use cream cheese.

Recipe: Guava Cheese Pastries

This popular Pakistani breakfast recipe with spicy scrambled eggs and potatoes from Zainab Shah is easy to make at home. Play with different herbs and spices and try substituting tofu for the eggs for a vegan version.

Recipe: Aloo Anday (potatoes and scrambled eggs)

From Ali Slagle comes the best, splash-proof way to cook bacon for a crowd. You can also use parchment paper instead of foil.

Recipe: oven bacon

These tender pancakes from Genevieve Ko have a lemony taste and an almost creamy texture and get their sweetness from lemon and vanilla scented sugar. They’re dreamily served with blueberry syrup, but just as beautiful with traditional maple.

Recipe: Lemon Ricotta Pancakes

You don’t have to bother with rolling out a crust for this Sarah Copeland quiche. Simply combine eggs, cream, milk, and your choice of veggies and pour into a greased casserole dish lined with shredded cheese.

Marian Burros brought this recipe to The Times in 1985, and it’s still the gold standard for blueberry muffins. It requires adding 1/2 cup of berry puree to the batter, making a very moist muffin that keeps. (As if there were any leftovers.)

Recipe: Jordan Marsh blueberry muffins

If you don’t have crème fraîche, you can substitute full-fat Greek yogurt or sour cream for these Melissa Clark Baked Eggs. They feel fancy but are not fussy at all.

Recipe: Baked eggs with crème fraîche and smoked salmon

You’ve got to love a make-ahead brunch dish. This Samantha Seneviratne Overnight French Toast requires a little prep the night before, then all you have to do in the morning is pop this dish in the oven for about an hour.

Recipe: French toast overnight

Recipe: Any vegetable tart

Store-bought puff pastry makes this elegant tart from Melissa Clark a breeze. Use the freshest seasonal vegetables you can find and top with five or six eggs for a richer meal.

This light and delicate citrus cake is typically served at tea time in Morocco. Serve it for brunch with strawberry jam or for dessert, topped with whipped cream and sprinkled with shavings of chocolate.

Recipe: Meskouta (Moroccan orange cake)

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