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50 Easter Breakfast Recipes That Feed a Crowd

Share these crowd-sized breakfast dishes at your Easter potluck to make a joyful morning even brighter!

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Colorful Brunch Frittata

A friend called and asked me for a special recipe that he could serve at his daughter's wedding brunch. I created this brunch frittata recipe for the special day. —Kristin Arnett, Elkhorn, Wisconsin
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Quiche Pastry Cups

My grandmother used to make egg cup surprises for family brunches on special occasions. The added fillings were always a surprise; she never seemed to use the same combination of ingredients twice. As children, we had a guessing game as to what we'd find in the tender crust, which added an aspect of family fun to our meal. —Denalee Standart, Rancho Mureta, California
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Any-Season Fruit Bowl

A refreshing fruit salad like this one is a welcome addition to a any meal. A hint of anise gives it festive flavor, and it looks gorgeous on a buffet table. —Frances Stevenson, McRae, Georgia
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Make-Ahead Biscuits & Gravy Bake

Biscuits and gravy are usually prepared separately but served together. I created a way to bake them all at once in this scrumptious casserole. —Nancy Mcinnis, Olympia, Washington
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Bacon and Eggs Casserole

Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. —Deanna Durward-Orr, Windsor, Ontario
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Fruited Punch

I've been making this for more years than I care to say, and I think this is the best punch ever. —Marlene Meimann, Queensbury, New York
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Easy and Elegant Ham

I fix this moist, tender ham to serve my large family. It can be readied quickly in the morning, frees up my oven, tastes outstanding and can feed a crowd. Covered with colorful pineapple slices, cherries and orange glaze, its showstopping appearance appeals to both children and adults. —Denise DiPace, Medford, New Jersey
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Island Breezes Coffee Cake

With the island flavors, this simple pull-apart bread is perfect for a spring brunch. —Debra Goforth, Newport, Tennessee
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Raisin Bread & Sausage Morning Casserole

When we used to have Sunday breakfasts with my grandparents, my mom often made this for grandpa because he enjoyed it so much. Pork sausage and cinnamon bread taste surprisingly good together. —Carolyn Levan, Dixon, Illinois
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Decadent Dark Chocolate Granola

Our three active sons gave this great granola the thumbs up all around. The recipe is versatile, so you can customize it any way you like by adding a variety of seeds, nuts, grains, cereals and dried fruit.—Kim Van Dunk, Caldwell, New Jersey
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Mini Sausage Quiches

These bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut
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Ham & Brie Strata

There's nothing quite like my comfy strata made with Brie, ham and mushrooms. Put it together and bake it now, or hold it overnight to pop into the oven tomorrow. —Elisabeth Larsen, Pleasant Grove, Utah
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Maple-Glazed Sausages

These sugar-and-spice-kissed sausages are my first choice when I want to round out a morning menu of French toast and fruit compote. —Trudie Hagen, Roggen, Colorado
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Orange-Apricot Mimosa Punch

We make this punch for our annual Christmas brunch, and everyone loves it! I usually triple this recipe for a bigger crowd and garnish the punch with an orange-tangerine ice ring made several days ahead of time. —Kathy McKay, Acworth, Georgia
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Mushroom & Smoked Salmon Tarts

This recipe came from a "what's in the fridge?" moment, and it's so good. It makes two tarts for brunch or appetizers. —Jacquelyn Benson, South Berwick, Maine
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Deluxe Hash Brown Casserole

My son-in-law gave me the recipe for this hash brown casserole, which my kids say is addictive. It's an amazing make-ahead dish.—Amy Oswalt, Burr, Nebraska
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Orange Dream Pull-Apart Bread

My baking therapy is to make treats for friends and co-workers. This pull-apart bread makes everyone smile as they face a busy day. —Vickie Friday Martin, Scroggins, Texas
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Spring Onion Pimiento Cheese Grits

Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. —Melissa Pelkey Hass, Waleska, Georgia
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Scrambled Egg Hash Brown Cups

They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. —Talon DiMare, Bullhead City, Arizona
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Italian Apricot-Pancetta Strata

For me, the combination of sweet and savory along with easy preparation make this Italian-inspired strata a winning dish for home cooks everywhere! It can be served for breakfast, brunch, or as a late afternoon meal.—Naylet LaRochelle, Miami, Florida
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Doughnut Muffins

After many tries and many different recipes that just weren't up to par, I finally decided to recreate my own version of a doughnut muffin. It has the taste of a cake doughnut and it's a lot simpler to make. —Morgan Botwinick, Richmond, Virginia
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Eggs Benedict Bake with Bearnaise Sauce

I've made this recipe for my family every Christmas morning for 10 years—it's a food tradition that we look forward to every year. Part of what makes this dish special is the croissants that make the egg bake extra light and fluffy. —Susan Triplett, Citrus Heights, California
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Croissant Breakfast Casserole

Turning croissants and marmalade into a classic overnight casserole makes a wonderful treat for family and guests around the breakfast table. — Joan Hallford, North Richland Hills, Texas
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Smoked Salmon Deviled Eggs

Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. —Marinela Dragan, Portland, Oregon
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Asparagus, Bacon & Shallot Tart

My tart is adapted from my mom's quiche recipe. She lives thousands of miles away from me in the U.K., so whenever I make it, happy memories of home come flooding back. —Paula Nolan, Granite Bay, California
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Blueberry Crunch Breakfast Bake

Blueberries in season make this a very special breakfast, but I find that frozen berries can work just as well. My grandmother used to make this with strawberries and I always loved to eat it at her house.—Marsha Ketaner, Henderson, Nevada
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Slow-Cooker Honey Granola

It's so simple to put this granola together, and it really helps with breakfast on busy mornings. Change up the fruits to fit your preferences or the seasons. —Arisa Cupp, Warren, Oregon
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Brunch Buddies Enchiladas

In our women's group, we take turns making brunch. I was tired of the same casseroles so I invented this Mexican-style bake. The recipe requests keep coming. —Julia Huntington, Cheyenne, Wyoming
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Garlic-Herb Mini Quiches

Looking for a wonderful way to impress guests? You’ve got it—and you need only five ingredients to make these tasty apps! —Josephine Piro, Easton, Pennsylvania
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Stuffing & Sausage Strata

We are major stuffing fans, so we use it in this sausage strata. If you have leftover turkey, try it as a substitute for the sausage. —Elizabeth Ray, Corona, California
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Strawberry Rhubarb Coffee Cake

Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York
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Spinach and Artichoke Bread Pudding

Bread pudding is usually considered a dessert. But this rich and savory version packed with spinach, artichokes and cheese is a perfect side for both dinner or brunch. —Kathleen Fraher, Florissant, Missouri
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Maple-Bacon Doughnut Bites

While these delicious bite-size treats are ready in minutes, they’ll disappear in a flash. And don’t relegate the deep-fried goodness to the breakfast nook—I’ve never had anyone turn these down no matter the time of day. —Chelsea Turner, Lake Elsinore, CA
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Overnight Brunch Casserole

I love to cook for company and do brunch frequently. Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish. —Candace Hesch, Mosinee, Wisconsin
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Slow-Cooked Blueberry French Toast

Your slow cooker can be your best friend on a busy morning. Just get this recipe going, run some errands and come back to the smell of French toast ready to eat. —Elizabeth Lorenz, Peru, Indiana
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Pull-Apart Caramel Coffee Cake

The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. —Jaime Keeling, Keizer, Oregon
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Baked Two-Cheese & Bacon Grits

In the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I'm sure will be passed down for generations. —Melissa Rogers, Tuscaloosa, Alabama
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Eggs Benedict Casserole

Here's a casserole as tasty as eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. —Sandie Heindel, Liberty, Missouri
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Sparkling Peach Bellinis

Folks will savor the subtle kiss of peach flavor in this elegant brunch beverage. — Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Overnight Pancakes

Our kids love waking up to these golden, fluffy pancakes. The buttermilk batter is refrigerated overnight, making them perfect for busy mornings and special occasion breakfasts alike. —Lisa Sammons, Cut Bank, Montana
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Crepe Quiche Cups

When it comes to trying new recipes, I'm always up for the challenge, and crepe cups have turned out to be one of my favorite things to serve while entertaining. They're a nice change for breakfast on those holiday mornings when family is gathered around. —Sheryl Riley, Unionville, Missouri
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Glazed Fruit Medley

The orange dressing on this salad complements the fresh fruit flavors beautifully. It’s perfect for a spring or summer brunch. —Karen Bourne, Magrath, Alberta
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Cheesy Hash Brown Bake

These cheesy hashbrown potatoes were so popular at the morning meetings of our Mothers of Preschoolers group that we published it in our newsletter. It's a great dish for busy moms because it can be prepared ahead of time. It's perfect for brunches or to serve on Christmas morning. It's creamy, comforting and tasty. —Karen Burns, Chandler, Texas
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Jelly Doughnuts

There's no need to run to the bakery for delicious jelly doughnuts! These sweet treats are lighter than air. I've been fixing them for 25 years for my husband, our two daughters and their families. They disappear almost as fast as I make them. —Kathy Westendorf, Westgate, Iowa
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Smoked Salmon New Potatoes

Give twice-baked potatoes a rest this year and try these stuffed spuds. Smoked salmon and cream cheese blended with lemon juice and dill are simply piped into small red potatoes. Leftovers are even good with eggs for breakfast. —Taste of Home Test Kitchen
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Caramelized Bacon Twists

A friend gave me this recipe to use at a bridal shower brunch, and the sweet chewy bacon strips were a big hit. Lining the pan with foil before baking helps cut down on cleanup. —Jane Paschke, University Park, Florida
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Mini Sausage Quiches

These bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut
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Crab-Spinach Egg Casserole

I've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit. —Steve Heaton, Deltona, Florida
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Fresh Fruit Bowl

The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan
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Breakfast Egg Casserole

My husband and I raise ducks, so I create recipes using lots of eggs. He especially likes this breakfast casserole with veggies grown in his garden. —Nancy Zimmerman, Cape May Court House, New Jersey

Christine Rukavena
Christine loves to read, curate, sample and develop new recipes as a book editor at Taste of Home. A CIA alumna with honors, she creates cookbooks and food-related content. A favorite part of the job is taste-testing dishes. Previous positions include pastry chef at a AAA Five Diamond property. Christine moonlights at a boutique wine shop, where she edits marketing pieces and samples wine far higher than her pay grade.

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