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Easter brunch is probably my favorite holiday to host because I love all things breakfast! Breakfast food can be a little trickier to serve in large quantities though. Over the years we have honed in on our favorite brunch buffet items that are easy to make ahead of time, in a crock-pot, or whip up the morning of. Easter brunch does not need to be complicated or time-consuming- just like any of our village gatherings, the focus is on eating well and spending time with those you love, not slaving away in the kitchen!
Pastry Display-
I typically will set up a three-tier display stand and showcase a variety of store-bought pastries. Think mini muffins, sweet breads, danishes, mini donuts, sweet rolls, etc… I like to buy miniature versions whenever possible or cut them into small portions. That way you can sample several items and still leave room for the main course.
Yogurt bar-
Super simple and always a hit. I like to put the yogurt in a bowl, and then place that bowl inside another bowl of ice to keep it cold throughout the party. Line up a variety of toppings like granola, berries, dried fruit, nuts, shredded coconut, miniature chocolate chips, and of course candy sprinkles for the kids! You may even want to offer a few different flavor yogurts, but I do find simple vanilla is the crowd favorite and allows for the most flavor topping combinations.
Waffles and Pancakes-
These can be done in a variety of ways. You can prepare the mix (I cheat and use a box mix, but feel free to go from scratch if you have time!) and set out a large ladle for scooping. Plug in the waffle iron and let folks make their own waffles fresh. We see this all the time at hotels after all and it works great!
The other option is to pre-make the pancakes or waffles and keep them warm in the oven or a warming pan. Moisture is your enemy if you go this route though so ensure no condensation is allowed to form or your cakes will all stick together and the waffles will get soggy.
The third option is to pre-make them and leave them to sit at room temperature but provide warm syrup. Once you put the syrup on it will warm up the waffle or pancake!
Another tip is to provide fresh fruit topping, chocolate chips, and whip cream- it is a holiday after all why not go all out!
Biscuits and Gravy-
This is a family favorite and so easy to do ahead of time. Fry country sausage and crumble it as you cook it. Drain the excess grease very well. I usually use a packet of country-style gravy that you add milk and mix on the stove, but I know you can purchase ready-made jars or cook it from scratch if you prefer. Add the cooked sausage and season to taste. Throw it all in a crock-pot to keep warm. Serve it with refrigerator biscuits you baked the morning of and it will defiantly be a hit with so little work involved.
All the meats-
I like to provide a variety of meats for our buffet as well. After all who doesn’t love bacon?! I typically will serve breakfast sausages, several pounds of bacon, sliced ham, and kielbasa (a Midwestern Easter tradition I guess). Chicken tenders are also fun to have for the southern favorite- chicken and waffles! Cook these all ahead of time and keep them in crock-pots for the party. Place a folded paper towel under the lid of the crock pots to catch the condensation because it will drip back inside and make your bacon wet- nobody likes that!
Egg Bake-
Egg bakes are essentially giant omelets. It is an easy way to prepare a large pan of eggs for a crowd and is easily kept warm in an oven until ready to serve. You also can tailor any bake to include the ingredients you like. I usually like to do a simple ham and cheese one and then a more daring one full of sausage and veggies to provide variety. Tip: grease your pan even if the recipe you find doesn’t call for it- or better yet line it with parchment paper to help make clean up more effortless. Baked-on eggs are very stubborn to get off your pans!
Cheese Hash-browns-
I love this Cracker Barrel Copycat Recipe from Spending with Pennies for cheese hash browns and it makes a large pan which is perfect to feed a party. These also can be mixed ahead of time and baked the morning of your party. I like to use disposable foil pans to make these so I can just toss the mess away and not worry about scrubbing stuck on cheese forever.
Dessert-
What holiday would be complete without dessert? Chocolate fondue is one of our favorite treats to serve. (see my recipe for an easy fondue chocolate) A variety of fruits and sweets laid out with delicious melted chocolate is definitely going to wow your guests. Decorate around the spread with Easter candies to get the Easter bunny’s stamp of approval.
Delicious drinks-
Bloody Mary station or mimosas are always a hit for the adult. For the kids or anyone not choosing to drink alcohol I like to provide a variety of juices (orange, cranberry, pineapple, and apple juice) Seltzer waters, iced tea, and lemonades. Serving them in a glass carafe will make them look fancier and more festive.
Decor-
My last bit of advice when hosting an Easter brunch is to decorate using a lot of pastel colors. Think crisp white dishes, yellow napkins, pale blue tablecloths, pink roses, and soft green moss centerpieces. Use a lot of fresh-cut flowers throughout your home if you can. Open your curtains and let in as much light as possible. The best part about Easter is it means spring is here and you want to feel that freshness with your party decor.
I hope this helps you host a wonderfully simple Easter brunch for your village, and as always reach out to me with any other great ideas you may want to share that I can use at our next brunch!
Have a safe and happy Easter!
