While typically Easter is commemorated with an elaborate dinner feast, why not take a contemporary approach and host Easter brunch instead! This way, you get the best of both worlds with the freedom to explore different recipes beyond the common menu staples. So how do you put together the perfect brunch display, and more importantly, what will you wear?! Keep it simple and sophisticated, and impress your guests by using these easy ideas for inspiration.
No one will have to guess where to sit with these DIY place cards! They are super cute and easy, and add a nice bit of color to your tablescape.
- Small craft baskets
- Satin ribbon
- Crimped basket filler
- Eggs, hard boiled
- Chalk ink pen
- Hot glue gun and glue
Using small craft baskets (one for each guest), wrap a pastel colored satin ribbon around the top edges and secure with hot glue. Tie a bow with an additional 10-inch piece of ribbon and glue to the front of the basket. Fill the basket with crimped shredded paper (found in many craft stores) in your choice of color. With a chalk ink pen or fine-tip permanent marker, write each guest’s name on a hard-boiled egg. You can use white or brown eggs or even dyed Easter eggs for an added pop. Display the egg place card on top of your place setting.
Stray from the usual flowers in vase centerpiece with this lovely alternative – beautiful tulips surrounded by wheatgrass in a basket. These flowers actually resemble eggs when they are still closed!
- Easter basket
- Assorted tulips
- 2 plastic liners, one large and one small
Place a plastic liner (the larger one) inside your basket. Press clumps of wheatgrass, with some soil still attached, around the edges of the liner. Now, place the smaller liner inside the first liner to hold the wheatgrass in. Pour in water and flower food. Cut the tulips about 2 inches from their heads, and prick the stems with a pin or knife to prevent further growth. Arrange the tulips in the basket.
The possibilities are endless with this DIY garland craft! All it takes is a trip to your local hardware store to pick up paint samples in a variety of colors of your choosing. Hang the completed strand above your mantle, across an entrance area, or anywhere you’d like to add a vibrant splash of colors to your Easter setting.
- Paint chips
- Small hole puncher
- Waxed cotton
Cut paint chips in half, eliminating all white aside from the line between two color shades. Trace an egg shape on the back of each card then cut them out. Punch two small holes in the top of each egg and thread them onto a piece of waxed cotton. Once all eggs are strung through, simply hang up the garland!
Apply the Easter-theme all the way down to your napkins by forming them into adorable bunnies! It may seem difficult at first glance, but don’t give up just yet – the steps to fold the napkin are not difficult to follow, and your guests will definitely be impressed! Set them at each person’s place setting or for a less formal approach, group them together and place in a large basket at the end of your buffet.
- Starched fabric napkins or large paper napkins
Follow this video for step-by-step instructions on how to fold your napkin into a bunny rabbit.
For an inventive spin on conventional deviled eggs, spice it up and add some bacon to go with the “brunch” theme!
- 12 large eggs, hard boiled and peeled
- 1 cup mayonnaise
- 1 1/2 teaspoons rice vinegar
- 3/4 teaspoon ground mustard
- 1/2 teaspoon sugar
- 2 jalapenos, seeded and chopped
- 6 slices bacon, crisp-cooked and crumbled
Slice hard boiled eggs in half lengthwise. Remove the yolks and mash them with a fork in a mixing bowl. Add mayonnaise, rice vinegar, ground mustard, and sugar to the mashed yolks and stir until combined well. Mix in the jalapenos and bacon. Put the mixture in a Ziploc bag, cutting a small hole in the corner of the bag. Fill each egg hole with the mixture and sprinkle tops with paprika then chill until ready to serve.
No need to stress with a slew of food preparations Easter morning – this casserole, abundant with cheesy layers of veggies and savory bacon, can be prepared up to 24 hours ahead of time!
- Nonstick cooking spray
- 8 slices bacon, crisp-cooked, drained, and chopped
- 1 (9-ounce) package frozen cut asparagus, thawed and drained well
- 3/4 cup bottled roasted red sweet peppers, drained and chopped
- 12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups)
- 3 cups shredded Swiss cheese (12 ounces)
- 8 eggs
- 3 cups milk
- 1 1/2 teaspoons dry mustard or 3 tablespoons Dijon-style mustard
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Preheat oven to 325 degrees, and lightly coat a 3-quart rectangular baking dish with cooking spray. In a medium bowl, combine bacon, asparagus, and red peppers. Place half the bread cubes in the prepared baking dish, and top with half of the bacon mixture and half of the cheese. Repeat layers, alternating with remaining bread cubes, bacon mixture, and cheese. In a large bowl, beat eggs. Whisk in milk, mustard, salt, and cayenne pepper. Carefully pour egg mixture evenly over the bread mixture in the dish. With the back of a spoon, gently press down on layers to moisten all the bread. Cover dish with plastic wrap and chill for a minimum of 2 hours (up to 24 hours). Bake uncovered for 50-60 minutes until puffed, golden, and set. Allow to cool for 10 minutes prior to serving.
Although this recipe’s ingredients may seem extravagant, it just wouldn’t be brunch without a dish to satisfy the sweet tooth. These gooey cinnamon buns are just what we’re talking about, and needless to say, fresh out of the oven is the best way to serve them.
For the Dough
- 3 1/2 cups unbleached all-purpose flour, divided
- 1 cup old-fashioned oats
- 1/3 cup packed brown sugar
- 1 1/2 teaspoons salt
- 1 package (1/4 ounce) active dry yeast
- 1 cup milk
- 1/2 cup shortening
- 2 eggs
For the Filling
- 2/3 cup packed brown sugar
- 1 tablespoon grated orange peel
- 1 teaspoon ground cinnamon
For the Topping
- 2/3 cup chopped walnuts
- 1/2 cup maple syrup
- 1/4 cup butter, melted
- 1/4 cup packed brown sugar
- 1/4 teaspoon maple flavoring
In a large bowl, combine 1 1/2 cups flour, oats, brown sugar, salt, and yeast. In a saucepan, heat milk and shortening to 120-130 degrees then add to the oat mixture, mixing well. Add eggs one at a time, beating well after each addition. Add an additional amount of the remaining flour (enough to form a stiff dough). Turn onto a floured surface and knead for about 6-8 minutes until smooth and elastic. Place in a greased bowl, turning once to grease both sides. Cover and let rise until doubled (about 1 hour). Punch the dough down and roll into a 16×12-inch rectangle. Combine all filling ingredients and sprinkle over dough up to 1/2 inch from the edges. Roll the dough up jelly-roll style, starting with a long side, and cut into 12 slices. Sprinkle nuts into a greased 13×9-inch pan. Combine the remaining topping ingredients and pour over nuts. Place the rolls over the topping then cover and let rise for 30 minutes. Bake at 350 degrees for 30-35 minutes (until golden brown). Cool for 5 minutes prior to inverting rolls onto a wire rack.
Fresh fruit is perfect for brunch, and this brightly-colored salad combo will look gorgeous as a side for your Easter spread. It takes no time at all to throw together either, which we especially love for easy holiday prep!
- 1 burrata cheese
- 2 pounds watermelon, cut into 1 1/2-inch cubes
- 1 3/4 pounds heirloom tomatoes, cut into 1 1/2-inch cubes
- 1 pint strawberries, trimmed and halved
- 2 tablespoons basil, chiffonade
- 2 tablespoons mint, chiffonade
- 3 tablespoons pine nuts
- 2 tablespoons white balsamic vinegar
- 2 tablespoons olive oil
- Maldon salt and pepper to taste
Open the burrata cheese and stretch it over a serving platter. Spread watermelon, tomatoes, and strawberries over the burrata. Sprinkle with herbs and pine nuts. In a small bowl, add vinegar and olive oil and whisk to thoroughly blend. Drizzle the dressing over the fruit and season with salt and pepper.
Muffins are always a great option to serve for brunch, and with the sugary topping, they can even be brought out for a fruity, scrumptious dessert.
For the Muffins
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 2 extra large eggs, lightly beaten
- 1/2 cup milk
- 1 stick (1/2 cup) melted butter, slightly cooled
- 2 teaspoons pure vanilla extract
For the Topping
- 3 tablespoons cold butter, cut in small cubes
- 1/2 cup all-purpose flour
- 3 1/2 tablespoons sugar
Preheat oven to 400 degrees. In a large bowl, mix flour, sugar, baking powder, and salt. Add milk, eggs, butter, and vanilla, and whisk until just combined. Gently fold in blueberries. Spoon the batter into a greased muffin tin, filling each cup about 2/3 full. In a small bowl, mix all topping ingredients together. Using your fingers or a pastry cutter, mash the butter into the flour until large crumbles form. Sprinkle the topping evenly over the muffin tops. Bake for 15-20 minutes (until a toothpick comes out clean). Serve warm or at room temperature.
Of course, part of the idea of “brunch” is that we get to eat breakfast in the middle of the day. This recipe takes the waffle, a simple breakfast choice, and makes it incredibly delicious and sweet with a coconut-infused twist. You won’t even need butter or syrup!
For the Waffle
- 1 3/4 cup whole wheat flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup coconut oil, melted and cooled
- 1/2 cup shredded coconut
- 1 cup raspberries, fresh or frozen
For the Whipped Cream
- 1 can full fat coconut milk, refrigerated overnight
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
For the Waffles
In a large bowl, whisk together flour, sugar, baking powder, and salt. In a medium bowl, whisk together milk, eggs, vanilla, and coconut oil. Pour the liquid mix into the dry mix, stirring until just combined. Gently stir in the raspberries and coconut. Pour the waffle batter into a hot waffle iron and cook according to manufacturer’s instructions. As you make the waffles, keep them warm in a 200 degree oven.
For the Whipped Cream
Scoop the top thick layer of white coconut milk into a stand mixer bowl. Discard the coconut water. Beat the coconut milk on high speed until it turns to liquid (about 20 seconds). Add the powdered sugar and vanilla and mix on high speed for 1-2 minutes (until creamy) – it will whip up just like whipped cream! Serve the waffles with the whipped cream on top.
This floral dress with a black tie-front sash and black trim has a feminine flair without being overwhelmingly girly. It’s a great choice, not too formal, for an Easter brunch.
The style of this pretty light red and pink flower-print dress could be considered on the formal side, but paired with a simple pair of flats, it will make for lovely attire for your brunch party.
Not into showing off your legs? Opt for a maxi dress – this one in pretty Easter pastel colors with a coordinating beige brown belt is both fashionable and comfortable.
An all yellow dress seems to be quite fitting for a spring brunch, and who knows, maybe it will elicit a sunny Easter Sunday!
If you’re not really a pastel color type of girl, this classic black and white A-line dress is still Easter-appropriate with its floral design. The split v-neckline makes it a tad playful yet elegant all the same.
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