Easter Breakfast and Brunch
Welcome spring with a delicious Easter brunch. From showstopper hams to French toast, frittatas, quiches, casseroles, and more, our Easter recipes will give you plenty of great brunch ideas.See Popular Easter Breakfast and Brunch Recipes
Easter wouldn't be the same without Deviled Eggs, Hot Cross Buns and plenty of jelly beans but no food says Easter quite like ham.
Start a new family tradition this Easter morning by serving a healthy, make-ahead Ham & Cheese Breakfast Casserole! Holiday traditions that revolve around food are plentiful in my family. From sweet Cinnamon Rolls on Thanksgiving morning to hearty Pork & Sauerkraut on New Year's Day and Strawberry Shortcakes on the Fourth of July -- if there's a holiday or special event on the calendar, chances are there's at least one special dish everyone looks forward to.
this spring-inspired egg strata with ham, asparagus, and cheese is perfect for Easter or Mother's Day breakfast or brunch.
Ed Jiloca was working as a line cook when his boss, Cathal Armstrong (an F&W Best New Chef 2006), promoted him to pastry chef at Restaurant Eve in Old Town Alexandria, Virginia. Jiloca taught himself by scouring cookbooks and websites. As these luscious cream puffs prove, he's become a master. But in his cool, calm pastry kitchen, he sometimes feels nostalgic for his life on the line: "I miss the heat!"
Welcome this tasty quiche morning, noon or night served with fruit or tossed greens.
These delicate and delectable crepes would be a welcome delight whether served for breakfast, brunch or as a dessert.
Maltaise sauce is simply hollandaise sauce with a bit of orange zest and juice added, making it a fresher take on the classic egg dish.
Homemade yogurt requires surprisingly little prep and keeps in the fridge for a month.
Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.
Christy Timon opened her bakery in 1982, hiring Abram Faber to help with deliveries. The now-married couple are revered as early champions of classic European baking. They continue to hunt down rare recipes, like these light doughnuts adapted from Robert Jorin, a third-generation Swiss baker at the Culinary Institute of America at Greystone.
Every morning, cafes in Marrakech serve these crepes, called begrhir, drizzled with honey or spread with apricot jam. Cooking the crepes on only one side leaves a lacy network of tiny holes, perfect for catching the sweet toppings; the fine semolina provides a lovely sandy texture. Paula Wolfert adapted this recipe from one in the book La Patisserie Marocaine by Rachida Amhaouche.
Mock Hollandaise sauce saves time and stress of starting from scratch. This breakfast or brunch special can be made ahead.
Refrigerated breadsticks make these sweet rolls super easy to prepare.
"I have such an emotional connection to spoon fruit," says Michael Psilakis of the marmalade-like confection. Greeks might eat a spoonful of the sweet with an ice-water chaser as a midday pick-me-up or dessert; Psilakis likes spreading it on slabs of brioche toast and topping it with feta and almonds for breakfast or a snack.