4 Amazing Make-Ahead Brunch Ideas for Easter Morning

One of our favorite times of the year is Easter morning. It is a wonderful holiday to celebrate in your own quality KB home in Tampa (or wherever you live). Waking up to a delicious meal or treat is one tradition that easy to do. Here are four fabulous ideas for a breakfast or brunch meal that everyone will love.


1) Lemon Poppyseed Bread


(Image from delish.com)

Here’s a sweet bread that is perfect for a time of celebration!  It brings a zing and a zang to your Easter Sunday morning, combining the love of poppyseed with the power of sweet and sour.



1 ⅔ cup flour

3 Tb poppy seeds

¼ tsp baking soda

1 tsp baking powder

½ tsp salt

½ cup butter, room temperature

1 cup white sugar

3 large eggs

Lemon zest (2 lemons)

¼ cup skim milk

½ cup plain yogurt

1 tsp. Vanilla extract

2 cups powdered sugar

Juice from 1.5 lemons, divided

Small lemon wedges for serving



  1. Preheat oven to 350 degrees. Spread butter in a 9×5 loaf pan.
  2. Whisk together flour, baking powder, baking soda, salt and poppy seeds in a medium size bowl.
  3. Combine sugar, butter and lemon zest in a larger bowl with a mixer until fluffy and light. Add the eggs one at a time and mix well. Add milk, yogurt vanilla and one tablespoon of lemon juice until fully blended in.
  4. Add the flour mixture to the liquid mixture, stirring at low speed until completely combined. Pour batter into your prepared loaf pan and bake for approximately 52 to 55 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow the bread to cool in the pan for 10 to 15 minutes. Transfer loaf to a cooling rack carefully to cool down thoroughly.
  6. After the bread has cooled, combine the powdered sugar and remaining two tablespoons of lemon juice and whisk together. Pour this glaze over the loaf of bread and use the lemon wedges to garnish.

See video here:



2) Zucchini Corn Cakes


(Image from delish.com)

Create a new tradition with these zucchini corn cakes for your Easter morn.  Make ahead or the morning of and watch your family gobble these down.



2 large zucchini (about 1 lb)

1 scallions, sliced thin

1 cup kernel corn

3 large eggs, beaten

½ tsp. Parsley flakes

¼ tsp. Garlic powder

½ tsp. Basil leaves

Course ground pepper


¾ cup flour

½ cup parmesan cheese, grated

½ cup greek yogurt

1 Tbs. sriracha

Olive oil



  1. Grate zucchini and drain or squeeze as much liquid as possible from it.
  2. Combine scallions, corn, eggs, and spices with shredded zucchini in a large bowl. Add salt, pepper for seasoning. Blend in flour and parmesan.
  3. Heat up the olive oil in a large skillet over med-high heat. Scoop up about ¼ cup of batter for each pancake and cook in the oil until golden about two minutes for side. You may need to add more olive oil in between your batches.
  4. Mix the greek yogurt and sriracha in a small bowl for the side sauce.

See video here:



3) Ham and Cheese Brunch Bake


(Image from delish.com)

If you want to have your family running in for breakfast or brunch, this casserole with do it. Heart and tasty and super easy, this bake fits the bill for Easter morning.



1 ½ cup milk

10 eggs, large

2 tsp. Thyme, and some for garnish

2 tsp. dijon mustard

1 tsp. Garlic powder

Salt & pepper

4 cups french bread, cubed

1 ½ cup shredded cheese, white cheddar

½ lb ham, chopped



  1. Preheat oven to 350 degrees. Whisk milk, mustard, garlic powder, eggs and thyme together in a large bowl. Generously season with salt and pepper.
  2. Grease a large baking dish with cooking spray. Spread the bread cubes on the bottom and then ham and cheese on top of the bread. Then pour the egg mixture over the top.
  3. Put in the oven and bake for about 45 to 55 minutes until the ham is golden and the eggs are cooked all the way through. You can make this ahead of time and store in your fridge overnight, covering with tin foil. Then bake as directed in the morning.
  4. Use the thyme to garnish when serving.


See video here:



4) Fruit with Granola Streusel


(Image from delish.com)

Sleep in and relax on Easter Sunday with this make-ahead meal that you can pop in the oven when you need it for a delicious light mid-morning meal.



1 cup dried apricots

3 large pears

1 lemon

2 Tbs. sugar

½ cup crystallized ginger

1 bag frozen blackberries

½ cup dry sparkling wine

½ cup cashews

2 cups granola, plain

3 Tbs. dark brown sugar

2 Tbs. unsalted butter

½ tsp. Salt, kosher

½ tsp. Ginger, ground

1 large egg



  1. Preheat oven to 350 degrees. Combine lemon zest, sugar, apricots, ginger and pears in a large bowl. Mix well. Fold in blackberries spoon into six to eight single serving ramekins or a 9×13 baking dish. Drizzle wine over the top and set aside.
  2. Combine cashews, brown sugar, ginger, butter, granola, egg and salt in a medium sized bowl. Sprinkle over the fruit mixture. You may bake this now, or cover and put in the fridge overnight.
  3. Bake for about 30 minutes until the juices are bubbling or the granola is golden brown. Allow it to cool for ten minutes. Serve warm or at room temperature.


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