From a traditional orange-glazed ham to new additions on the menu like a wild salmon hash, discover ten delicious ideas for brunch from sides to mains and even a Prosecco punch.
By Emily Arno
This article has been posted with permission and originally appeared as 10 Easter Brunch Ideas on Relish
Mark Boughton/ styling: Teresa Blackburn
Ham with Orange and Stone-Ground Mustard
With a glistening glaze and salty slow-cooked goodness, it’s no surprise so many consider ham the culinary crown jewel of Easter. Our retro ham recipe gets a tangy sweet treatment thanks to a stone-ground mustard and maple syrup glaze. Get the recipe here.
Mark Boughton/ styling: Teresa Blackburn
Jalapeno Cheddar Cornbread
Country-style cornbread may sound like a surprising choice for an Easter brunch buffet, but this zesty and cheesy recipe couldn’t be a more perfect pick. Serve with a Southwestern-style frittata or strata for a warm melding of flavors. Get the recipe here.
Mark Boughton/ styling: Teresa Blackburn
Yogurt Biscuits
Self-rising flour, plain Greek yogurt, salt and a little bit of love are the only ingredients needed for these low-fat biscuits. Once baked, split and stuff with eggs and cheese, breakfast meats, fruity jams or herby boursin cheese and roasted peppers and butter for something really special. Get the recipe here.
Mark Boughton/ styling: Teresa Blackburn
Prosecco Sunrise Punch
A little bubbly in the morning is a sure way to brighten brunch. Orange juice and bubbly Italian Prosecco are the sweet stars of this cocktail, but we think any fresh fruit juice would make a fine mixer. Get the recipe here.
Mark Boughton/ styling: Teresa Blackburn
Bim’s Huevos Rancheros
No Tex-Mex pantry staple is spared in this supremely rich breakfast casserole boasting tortillas, fresh thick sour cream, jalapeños and spicy pork sausage. For a beautiful presentation, top each serving off with a creamy fried egg. Get the recipe here.
Mark Boughton/ styling: Teresa Blackburn
Frittata with Chorizo
The Italian Frittata goes Spanish with the help of aged Manchego cheese, spicy chorizo and bright bell peppers. If you don’t have Spanish chorizo on hand, don’t fret, any cured sausage will do. Get the recipe here.
Mark Boughton/ styling: Teresa Blackburn
Dried Cherry Scones
Sweet, light-as-air scones are a nice change-up from biscuits or sweet rolls. These cream scones are studded with dried cherries – toss in a handful of mini chocolate chips for a extra sweet touch. Get the recipe here.
Mark Boughton/ styling: Teresa Blackburn
Banana Bread with Toasted Walnuts
Resist digging into the kids’ Easter baskets by satisfying sweet cravings with our slimmed-down banana bread recipe. Fiber-rich whole wheat flour, a minimal amount of oil and toasted walnuts all pitch in to make this loaf more nutritious. Get the recipe here.
Mark Boughton/ styling: Teresa Blackburn
Mango and Blueberry Fruit Salad
A helping of fresh fruit is an absolute must for your Easter brunch menu. Here is a super simple blueberry and mango mix brightened by a sprinkling of brown sugar and a squeeze of lime juice. Get the recipe here.
Mark Boughton/ styling: Teresa Blackburn
Wild Salmon Hash
Skip the corned beef and reach for the salmon for a brunch-perfect scramble your guests will adore. Mix the salmon in a flavorful hash of shredded potatoes and leeks and top with an egg served sunny-side up. Get the recipe here.
