Everything you need for a beautiful Easter brunch table. Easter brunch always makes me nostalgic—I remember weekend brunches at a country club with my grandparents and later my mom’s incredible homemade spreads. To me, Easter and brunch go hand in hand.
Below is a curated roundup of my favorite breakfast recipes for an Easter spread. All are gluten free and many are plant-based. I’ve chosen options that balance sweet and savory so you can mix and match to suit your guests. Add fresh fruit, scrambled eggs, and bacon or sausage if you like—these dishes will make your spring table delicious and inviting.
Gluten Free Cinnamon Rolls. These rolls are soft, fluffy, and just sweet enough. They’ve become a blog favorite for good reason and have earned lots of five-star reviews. Tip: bake them as close to serving time as possible for the best texture. If you prefer a sweeter filling, add an extra tablespoon or two of coconut sugar.
Broccoli Cheddar Quinoa Breakfast Bake. A cozy savory main of green vegetables, eggs, melty cheese, and quinoa for extra heartiness. Tip: cook the quinoa the night before to shorten morning prep time.
Marble Chocolate Banana Muffins. Every brunch needs muffins—these gluten-free, paleo-friendly chocolate banana muffins are fluffy, can be dairy-free, and pair perfectly with coffee. Tip: use spotty bananas for best flavor; they can also be made the night before.
Gluten Free Yogurt Bagels. If you’d rather bake than buy, these easy yogurt bagels are higher in protein and fiber and are excellent with scrambled eggs or as part of a bagel board with cream cheese and sliced veggies.
Gluten Free Zucchini Bread. This loaf is moist, tender, and perfectly sweet—you’d never guess it’s gluten free. It’s a crowd-pleaser and an excellent sweet option for your Easter morning table.
Broccoli Cheddar Breakfast Biscuits. A fan favorite—part omelette, part savory biscuit, and reminiscent of egg bites. They’re packed with broccoli and cheddar and are always devoured. Include them as an alternative to plain eggs or in addition to other egg dishes.
Gluten Free Lemon Loaf. A light, fresh loaf that pairs beautifully with berries. I like adding optional poppy seeds for texture. For a colorful twist, try the strawberry lemon loaf. Tip: I recommend Bob’s Red Mill 1-for-1 gluten free baking flour or Cup4Cup for the best texture.
Vegan Cheesy Scalloped Potatoes. Not a typical brunch item, but cheesy scalloped potatoes are irresistible. They’re rich, comforting, and easier to make than they look—serve them as a hearty side.
Gluten Free Carrot Cake. No Easter spread is complete without carrot cake. This gluten-free version can be made dairy free, is super moist, and uses a simple cream cheese frosting made with yogurt. Tip: prepare the frosting the night before and keep it chilled to save time in the morning.
Simple Lemon Ricotta Toast. For a light, bright option, lemon ricotta toast is quick and elegant. Make the ricotta ahead of time if you like, then toast the bread and finish with lemon, honey, and fresh herbs or berries.
If you’re searching for other recipes, use the site search to explore more options—there are many more favorites on the blog. If you make any of these recipes, tag me on Instagram so I can see your creations, and consider leaving a rating and comment on the blog—those are always appreciated.
Enjoy your brunch and Happy Easter!