Holiday Planning & Ideas Easter Easter Recipes Easter Breakfast & Brunch Recipes 22 Delectable Egg Dishes for Easter Brunch By Frances Kim Frances Kim Website Frances is a freelance writer for MarthaStewart.com. Editorial Guidelines Updated on March 2, 2023 Share Tweet Pin Email Trending Videos Photo: Bryan Gardner Celebrate Easter by hosting family and friends for a spectacular brunch. What's on the menu? Eggs, of course—and we're not talking about the dyed or chocolate kind. Eggs are such a versatile ingredient and take center stage in many of our favorite brunch and breakfast dishes. For a holiday, we always add something special with seasonal flair, so our favorite Easter brunch egg recipes feature asparagus, peas, fresh herbs, and other spring ingredients. From deviled eggs, quiches, and frittatas to omelets, special scrambled eggs, and more, our collection of egg recipes are sure to please your Easter brunch guests. 01 of 22 Sweet-Pea-and-Onion Frittata Nico Schinco For a taste of spring on your Easter brunch table serve this frittata. Eggs, English peas, creamy goat cheese, and sweet onions come together for this hearty dish that cooks on the stovetop and finishes under the broiler View Recipe 02 of 22 Peas and Mint Quiche Romulo Yanes Spring peas and fresh mint tint the creamy egg filling for this deep-dish quiche a lovely hue of pale green. View Recipe 03 of 22 Eggs Goldenrod Armando Rafael This traditional Southern dish is a great way to use up leftover hard-boiled eggs. The whites are stirred into the creamy white gravy, and the yolks are crumbled for the topping. Don't forget to butter the toast underneath! View Recipe 04 of 22 Dyed Deviled Eggs Dana Gallagher The allure of these deviled eggs lies in the color (they're naturally dyed with beets and turmeric) and the toppings (ramp pesto and grated beet-and-horseradish). View Recipe 05 of 22 Soft Scrambled Eggs and Toasted-Rye Tartlets Ryan Liebe Yes, scrambled eggs can be special enough for company, especially when served in rye toast cups and topped with bacon and radish sprouts. View Recipe 06 of 22 Spinach-and-Cheddar Slab Quiche Julia Gartland Hosting Easter brunch for a crowd? This easy-to-assemble big-batch quiche is just the ticket. The filling calls for nearly a dozen eggs, along with frozen spinach, cheddar, and cream, and the crust is simply frozen puff pastry decorated with sesame seeds. View Recipe 07 of 22 Sheet Pan Vegetable Hash with Eggs Chris Simpson When you're hosting a holiday brunch, the last thing you want is lots of clean-up and a time-consuming meal. This one-pan vegetarian entrée featuring cauliflower, broccoli, red bell pepper, and spinach takes just 20 minutes of prep work. View Recipe 08 of 22 Spring Ragout with Asparagus and Poached Eggs The Ingalls Protein-packed chickpeas and seasonal greens are the highlights of this crowd-friendly skillet brunch dish. Asparagus, spinach, and poached eggs are tucked into a puréed blend of tomatillos, onion, garlic, and jalapeños, and the dish is baked until heated through. View Recipe 09 of 22 Green-Pea Pesto Toasts with Soft-Cooked Eggs Johnny Miller Put a springtime twist on classic basil pesto by adding fresh peas, then slather on thick slices of rustic bread and top with runny soft-boiled eggs. View Recipe 10 of 22 Easter Frittata with Asparagus, Goat Cheese, and Spring Herbs Bryan Gardner Packed with potatoes, asparagus, and two kinds of cheese (goat and Gruyère), this frittata is big enough and special enough to feed a crowd for Easter brunch. View Recipe 11 of 22 Potato-Crusted Herb Quiche Ryan Liebe No need to fuss over pie dough for this quiche—the crust is thinly sliced potatoes, layered gratin-style. It makes a beautiful canvas for the rich herb-flecked egg filling. View Recipe 12 of 22 Egg Sandwiches for a Crowd Alpha Smoot The secret to this recipe? It's a one-pan dish! Eggs, heavy cream, pre-cooked chicken (or ham, if we're talking Easter leftovers), spinach, bacon, and Swiss cheese are whisked together, then poured into a casserole dish to bake. A quick turn under the broiler to finish and the eggs are ready to top toast. View Recipe 13 of 22 Breakfast Egg-and-Cheese Muffins Lennart Weibull Just an ordinary savory muffin—until you cut it open, that is! A perfectly cooked hard-boiled egg awaits inside, completing the holy breakfast trinity of sausage, egg, and cheese. View Recipe 14 of 22 Easy Florentine Egg Cups Bryan Gardner Adorable and easy to put together, that's these individual egg Florentines. Kids can help press white sandwich bread into each muffin cup or add a tablespoon of chopped spinach. Add an egg right on top and pop them in the oven to bake until set. View Recipe 15 of 22 Mostly Greens Frittata Bryan Gardner This plant-based winner will wow your crowd—and you'll love just how quick and easy it is to make. Whisked eggs are mixed with grated Gruyère cheese and chopped blanched spinach for an easy-on-the-eyes entrée. Starting with cooked greens, this brunch frittata comes together in less than 20 minutes. View Recipe 16 of 22 Slow Scrambled Eggs Johnny Fogg What's brunch without a big batch of scrambled eggs? We guarantee that everyone will want a generous scoop of these creamy, fluffy eggs. View Recipe 17 of 22 Baked Eggs and Creamy Greens Ryan Liebe An individual gratin of luscious baked eggs with chopped greens and heavy cream is an indulgent brunch dish. Plus, they only take 20 minutes from start to finish: Pop them in the oven as soon as your guests arrive and they'll be ready in a snap. View Recipe 18 of 22 Crab-and-Avocado Eggs Benedict Stephen Kent Johnson A luxurious egg dish to enjoy for Easter brunch. Be sure to use good quality lump crabmeat and ripe avocados for their starring role atop buttery English muffins. View Recipe 19 of 22 Perfect Frittata with Zucchini and Provolone Bryan Gardner Is there anything more crowd-friendly than a frittata? We don't think so. This version can be served hot or at room temperature and is one of our go to brunch egg dishes. View Recipe 20 of 22 Asparagus Custard Tart Jonathan Lovekin Eggs are puréed into a savory custard along with cream and blanched asparagus stalks, then baked in an easy crust made with store-bought puff pastry. Asparagus tips are used to decorate the top of this spring quiche. View Recipe 21 of 22 Sardou-Style Eggs This New Orleans invention traditionally consists of poached eggs atop a bed of creamed greens (we used collards) and artichoke bottoms. It's named for the French playwright Victorien Sardou, who was one of the first people lucky enough to taste the dish. View Recipe 22 of 22 Potato and Leek Egg Bake Johnny Miller Although you can use any small potatoes you like, the dark purple variety really pops in this golden egg casserole. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit