15 Make-Ahead Easter Brunch Recipes for This Year

Easter morning is supposed to be relaxing. You want to be sipping coffee and watching the kids hunt for eggs, not stuck in the kitchen with flour on your shirt while scrambled eggs burn on the stove. I’ve been there more times than I’d like to admit.

The secret to actually enjoying your own brunch is doing the work before the sun comes up. Make-ahead recipes are a lifesaver because they let you sleep in, get dressed, and actually be present when guests arrive.

Whether you need something savory to feed a crowd or a sweet dish that tastes like you spent hours on it (when you really didn’t), the key is finding recipes that get better after a night in the fridge.

This list is full of those recipes. From overnight casseroles to chilled soups and do-ahead pastries, here are 15 make-ahead Easter brunch recipes to try this year. Let’s start with five that will change your brunch game forever.

1. Overnight Breakfast Strata with Sausage and Mushrooms

A strata is basically a savory bread pudding, and it’s the king of make-ahead brunch dishes. You assemble it the night before, let the bread soak up all the eggy goodness, and just bake it in the morning. It’s hearty, impressive, and requires zero morning effort.

Recipe Metadata:

• Time to Make: 1 hour (plus overnight chilling)
• Servings: 8-10

Ingredients:

• 1 lb breakfast sausage, casings removed
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 loaf (16 oz) day-old crusty bread, cut into 1-inch cubes
• 2 cups shredded sharp cheddar cheese
• 8 large eggs
• 2 cups whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dry mustard
• 2 tbsp fresh chives, chopped (for garnish)

Recipe Steps:

• In a large skillet, cook sausage over medium heat, breaking it up, until browned. Remove with a slotted spoon and drain on paper towels.
• Add olive oil to the same skillet. Sauté mushrooms, onion, and garlic until softened, about 5-7 minutes.
• Grease a 9×13-inch baking dish. Layer half the bread cubes, half the sausage, half the mushroom mixture, and half the cheese. Repeat layers.
• In a large bowl, whisk together eggs, milk, salt, pepper, and dry mustard. Pour evenly over the strata.
• Cover tightly with foil and refrigerate overnight.
• In the morning, preheat oven to 350°F. Let strata sit on counter while oven heats (about 30 minutes).
• Bake covered for 30 minutes, then uncover and bake 25-30 minutes more until golden and set.
• Let rest 10 minutes, sprinkle with chives, and serve.

2. Overnight Cinnamon Roll Casserole

This takes everything you love about cinnamon rolls and turns it into an easy-to-serve casserole. It’s gooey, sweet, and tastes like you spent all morning baking, but the oven does the heavy lifting.

Recipe Metadata:

• Time to Make: 45 minutes (plus overnight chilling)
• Servings: 10-12

Ingredients:

• 2 cans (17.5 oz each) refrigerated cinnamon rolls (with icing)
• 4 large eggs
• 1/2 cup heavy cream
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/4 cup maple syrup
• For the topping: 1/2 cup chopped pecans (optional)
• For the glaze: Both icing packets from cinnamon rolls, plus 2 oz cream cheese (softened) if desired

Recipe Steps:

• Grease a 9×13-inch baking dish. Cut each cinnamon roll into quarters and scatter pieces evenly in the dish.
• In a medium bowl, whisk together eggs, heavy cream, cinnamon, vanilla, and maple syrup.
• Pour the egg mixture evenly over the cinnamon roll pieces. Press down gently to help the bread absorb the liquid.
• Cover and refrigerate overnight.
• In the morning, preheat the oven to 350°F. Let the casserole sit on the counter for 20 minutes.
• Sprinkle with pecans if using. Bake uncovered for 30-35 minutes until golden and set.
• While warm, whisk together the icing packets with softened cream cheese until smooth. Drizzle over warm casserole.
• Serve warm.

3. Make-Ahead Breakfast Enchiladas

These are a fun, savory twist on traditional brunch fare. They’re filled with eggs, sausage, and cheese, rolled up, and then smothered in a green chile sauce before baking. Assemble them the night before and just pop them in the oven.

Recipe Metadata:

• Time to Make: 1 hour (plus overnight chilling)
• Servings: 8-10

Ingredients:

• 1 lb breakfast sausage or chorizo
• 12 large eggs
• 1/4 cup milk
• Salt and pepper to taste
• 8-10 flour tortillas (8-inch)
• 3 cups shredded Monterey Jack or cheddar cheese, divided
• For the sauce: 2 cans (4 oz each) diced green chiles; 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream; 1/2 cup milk
• For topping: Fresh cilantro, diced avocado, sliced green onions

Recipe Steps:

• In a skillet, cook sausage until browned. Remove and drain.
• In a bowl, whisk eggs with milk, salt, and pepper. Scramble in the same skillet until just set but still soft.
• In a separate bowl, mix together green chiles, cream of chicken soup, sour cream, and milk to make the sauce.
• Spread 1/2 cup of sauce in the bottom of a 9×13 baking dish.
• To assemble, place a tortilla on a work surface. Add a line of scrambled eggs, sausage, and a sprinkle of cheese. Roll up tightly and place seam-side down in the dish.
• Repeat with remaining tortillas. Pour remaining sauce over the top, spreading to cover all tortillas.
• Sprinkle with remaining cheese. Cover and refrigerate overnight.
• In the morning, preheat oven to 350°F. Bake uncovered for 30-35 minutes until bubbly and heated through.
• Let rest 10 minutes, then top with fresh cilantro, avocado, and green onions before serving.

4. Overnight French Toast with Brown Sugar Pecan Topping

This French toast casserole has a crunchy, caramelized topping that makes it feel extra special. The brown sugar and pecans form a crust as it bakes, while the inside stays soft and custardy.

Recipe Metadata:

• Time to Make: 50 minutes (plus overnight chilling)
• Servings: 8-10

Ingredients:

• 1 loaf (16 oz) brioche or challah, sliced 1-inch thick
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• For the topping: 1/2 cup all-purpose flour; 1/2 cup brown sugar, packed; 1 tsp cinnamon; 1/2 cup cold butter, cubed; 1 cup chopped pecans

Recipe Steps:

• Grease a 9×13 baking dish. Arrange bread slices in a single layer, overlapping slightly if needed.
• In a large bowl, whisk eggs, milk, cream, granulated sugar, vanilla, cinnamon, and nutmeg.
• Pour egg mixture evenly over bread. Press down gently. Cover and refrigerate overnight.
• In the morning, preheat oven to 350°F.
• Make topping: In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or fingers until crumbly. Stir in pecans.
• Sprinkle topping evenly over the casserole.
• Bake uncovered for 40-45 minutes until puffed, golden, and set.
• Let rest 10 minutes before serving. Serve with maple syrup if desired.

5. Chilled Asparagus Soup with Lemon Crème Fraîche

This one might surprise you, but a chilled soup is a lovely, light start to a brunch spread. You make it a day ahead, let the flavors meld, and serve it cold in small cups or bowls. It’s elegant and effortless.

Recipe Metadata:

• Time to Make: 35 minutes (plus chilling time)
• Servings: 6

Ingredients:

• 2 tbsp butter or olive oil
• 1 leek (white and light green parts), cleaned and sliced
• 1 shallot, chopped
• 2 lbs asparagus, woody ends trimmed, cut into 1-inch pieces
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• Zest and juice of 1 lemon
• Salt and white pepper to taste
• For the garnish: 1/2 cup crème fraîche or sour cream; extra lemon zest; fresh chives

Recipe Steps:

• In a large pot, melt butter over medium heat. Add leek and shallot, cook until softened, about 5 minutes.
• Add asparagus pieces (reserve a few tips for garnish if desired) and cook for 2 minutes.
• Add broth, bring to a boil, then reduce heat and simmer for 10-15 minutes until asparagus is tender.
• Using an immersion blender or regular blender, puree the soup until completely smooth.
• Stir in heavy cream, lemon juice, and lemon zest. Season with salt and white pepper.
• If using asparagus tips for garnish, blanch them in boiling water for 1 minute, then shock in ice water.
• Cover soup and refrigerate for at least 4 hours or overnight.
• Before serving, whisk crème fraîche until smooth. Ladle chilled soup into bowls, add a dollop of crème fraîche, and garnish with lemon zest, chives, and reserved asparagus tips.

6. Make-Ahead Ham and Cheese Croissant Bake

This is like a fancy ham and cheese sandwich turned into a breakfast casserole. The buttery croissants soak up the egg custard and get perfectly crisp on top.

Recipe Metadata:

• Time to Make: 1 hour (plus overnight chilling)
• Servings: 8-10

Ingredients:

• 4 large croissants, preferably day-old, torn into pieces
• 8 oz cooked ham, diced
• 2 cups shredded Gruyère or Swiss cheese
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Recipe Steps:

• Grease a 9×13 baking dish. Arrange croissant pieces in an even layer.
• Sprinkle ham and cheese evenly over the croissants.
• In a large bowl, whisk together eggs, milk, cream, Dijon mustard, salt, pepper, and nutmeg.
• Pour egg mixture evenly over the casserole. Press down gently to help absorption.
• Cover and refrigerate overnight.
• In the morning, preheat oven to 350°F. Let casserole sit on counter for 20 minutes.
• Bake uncovered for 40-45 minutes until golden and set.
• Let rest 10 minutes before serving.

7. Overnight Baked Oatmeal with Berries

This is a great option if you want something a little healthier but still delicious and easy. It’s like a warm, cozy berry crisp for breakfast. You mix it the night before and bake it in the morning.

Recipe Metadata:

• Time to Make: 45 minutes (plus overnight chilling)
• Servings: 8-10

Ingredients:

• 3 cups old-fashioned rolled oats
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 cups milk (any kind)
• 1/2 cup maple syrup
• 2 large eggs
• 1/4 cup melted butter or coconut oil
• 2 tsp vanilla extract
• 2 cups mixed fresh or frozen berries (do not thaw if frozen)
• 1/2 cup chopped pecans or walnuts (optional)

Recipe Steps:

• Grease a 9×13 baking dish.
• In a large bowl, combine oats, baking powder, cinnamon, and salt.
• In another bowl, whisk together milk, maple syrup, eggs, melted butter, and vanilla.
• Pour wet ingredients into dry and stir until combined. Fold in berries.
• Pour mixture into prepared dish. Cover and refrigerate overnight.
• In the morning, preheat the oven to 375°F. Let the dish sit on the counter while the oven heats.
• Sprinkle nuts on top if using. Bake uncovered for 35-40 minutes until set and golden.
• Serve warm with extra milk or yogurt if desired.

8. Make-Ahead Mini Quiche Bites

These little bites are perfect for a crowd. They’re portable, customizable, and you can make a big batch days ahead, then just reheat them in the oven before your guests arrive.

Recipe Metadata:

• Time to Make: 45 minutes
• Servings: 24 mini quiches

Ingredients:

• 2 sheets refrigerated pie crust (or 1 box refrigerated pie crusts)
• 6 large eggs
• 1/2 cup heavy cream or milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fillings of choice (cooked bacon, ham, spinach, sautéed mushrooms, etc.)
• 1 cup shredded cheese (cheddar, Swiss, or feta)

Recipe Steps:

• Preheat oven to 375°F. Grease two 12-cup mini muffin tins.
• Roll out pie crusts and use a 3-inch round cutter to cut out circles. Press each circle into a muffin cup.
• In a bowl, whisk eggs, cream, salt, and pepper.
• Distribute fillings and cheese evenly among the crust-lined cups.
• Pour egg mixture over fillings, filling almost to the top.
• Bake for 18-22 minutes until eggs are set and crusts are golden.
• Cool in pans for 5 minutes, then remove to a wire rack.
• To make ahead: Cool completely, then refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month. Reheat at 350°F for 5-10 minutes.

9. Overnight Blueberry French Toast Casserole

This is a classic for a reason. The blueberries burst as they bake, creating little pockets of jammy sweetness throughout the soft, custardy bread.

Recipe Metadata:

• Time to Make: 1 hour (plus overnight chilling)
• Servings: 8-10

Ingredients:

• 1 loaf (16 oz) brioche or French bread, cut into 1-inch cubes
• 2 cups fresh or frozen blueberries
• 8 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp cinnamon
• For the topping: 1/2 cup all-purpose flour; 1/2 cup brown sugar; 1 tsp cinnamon; 1/2 cup cold butter, cubed

Recipe Steps:

• Grease a 9×13 baking dish. Place half the bread cubes in the dish, top with half the blueberries. Add the remaining bread and top with the remaining blueberries.
• In a large bowl, whisk eggs, milk, cream, sugar, vanilla, and cinnamon. Pour evenly over bread. Press down gently.
• Cover and refrigerate overnight.
• In the morning, preheat the oven to 350°F. Let the casserole sit on the counter for 20 minutes.
• For topping, combine flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle over casserole.
• Bake uncovered for 45-50 minutes until golden and set.
• Let rest 10 minutes before serving. Dust with powdered sugar if desired.

10. Make-Ahead Spinach and Feta Strudel

This looks incredibly impressive, like something from a fancy bakery, but it’s actually quite simple to assemble. You can make it the day before and just reheat it in the morning.

Recipe Metadata:

• Time to Make: 1 hour
• Servings: 6-8

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 8 oz feta cheese, crumbled
• 4 oz cream cheese, softened
• 1 large egg, beaten
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste
• 1 package (16 oz) frozen puff pastry, thawed
• 1 egg beaten with 1 tbsp water (for egg wash)
• Sesame seeds for topping (optional)

Recipe Steps:

• In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened. Add spinach and cook for 2 minutes to remove excess moisture. Let cool slightly.
• In a bowl, combine spinach mixture, feta, cream cheese, beaten egg, dill, salt, and pepper.
• Roll out puff pastry sheets on a floured surface. Place half the filling along the long edge of each sheet, forming a log.
• Roll pastry over filling, tuck in ends, and place seam-side down on a parchment-lined baking sheet.
• Brush with egg wash and sprinkle with sesame seeds. Cut slits on top for steam.
• At this point, you can cover and refrigerate overnight.
• When ready to bake, preheat oven to 400°F. Bake for 25-30 minutes until puffed and golden.
• Let rest 10 minutes before slicing.

11. Make-Ahead Fruit Salad with Honey Lime Dressing

Fruit salad is a brunch staple, but it can get watery if it sits too long. This version uses a simple honey lime dressing that actually helps the fruit stay fresh, and you can prep it the night before.

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 8-10

Ingredients:

• 1 pint strawberries, hulled and sliced
• 1 pint blueberries
• 1 pint raspberries or blackberries
• 3 kiwis, peeled and sliced
• 2 mangoes, peeled and diced
• 1 cup green grapes
• For the dressing: 1/4 cup honey; Juice of 2 limes; 1 tbsp fresh mint, finely chopped (optional)

Recipe Steps:

• In a small bowl, whisk together honey, lime juice, and mint until combined.
• In a very large bowl, combine all the prepared fruit.
• Pour the dressing over the fruit and toss gently to coat.
• Cover and refrigerate for at least 1 hour or up to 8 hours.
• Toss gently again before serving. Garnish with extra fresh mint.

12. No-Bake Cheesecake Parfaits with Berry Compote

These individual parfaits are so pretty and completely stress-free. You layer a no-bake cheesecake filling with a quick berry compote in small glasses or jars. Make them the day before and just pull them out of the fridge.

Recipe Metadata:

• Time to Make: 30 minutes (plus chilling)
• Servings: 6 parfaits

Ingredients:

• For the crust: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/3 cup melted butter
• For the cheesecake filling: 16 oz cream cheese, softened; 1/2 cup powdered sugar; 1 tsp vanilla; 1 cup heavy cream
• For the berry compote: 2 cups mixed berries (fresh or frozen); 1/4 cup sugar; 1 tbsp lemon juice

Recipe Steps:

• In a small bowl, mix crust ingredients. Divide evenly among 6 glasses or jars, pressing down firmly.
• In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
• In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture.
• Spoon or pipe cheesecake filling over the crusts in each glass.
• For compote, combine berries, sugar, and lemon juice in a saucepan. Simmer over medium heat for 8-10 minutes until berries break down slightly. Cool completely.
• Spoon cooled compote over the cheesecake layer in each glass.
• Cover and refrigerate for at least 4 hours or overnight before serving.

13. Make-Ahead Breakfast Potato Casserole

This is basically a loaded baked potato in breakfast form. It’s hearty, cheesy, and perfect for feeding a hungry crowd. Assemble it the night before and bake it while you’re opening Easter baskets.

Recipe Metadata:

• Time to Make: 1 hour 15 minutes (plus overnight chilling)
• Servings: 10-12

Ingredients:

• 1 bag (30 oz) frozen shredded hash browns, thawed
• 1 lb breakfast sausage or bacon, cooked and crumbled
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cups shredded cheddar cheese
• 8 large eggs
• 1 cup milk
• 1/2 cup sour cream
• 1 tsp salt
• 1/2 tsp black pepper
• For topping: 1 cup crushed cornflakes or panko breadcrumbs; 2 tbsp melted butter

Recipe Steps:

• Grease a 9×13 baking dish. Spread hash browns evenly in the dish.
• Top with cooked sausage, onion, bell pepper, and cheese.
• In a large bowl, whisk together eggs, milk, sour cream, salt, and pepper.
• Pour egg mixture evenly over the casserole. Press down gently.
• Cover and refrigerate overnight.
• In the morning, preheat the oven to 350°F. Let the casserole sit on the counter for 20 minutes.
• Mix crushed cornflakes with melted butter and sprinkle over the top.
• Bake uncovered for 50-60 minutes until set and golden.
• Let rest 10 minutes before serving.

14. Smoked Salmon and Dill Spread with Crostini

This is an elegant, no-cook appetizer that can sit on the table while people graze. Make the spread a day or two ahead, and just slice the baguette fresh that morning.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 8-10 as an appetizer

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 4 oz smoked salmon, finely chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tbsp capers, drained and chopped (optional)
• 1 baguette, sliced and toasted
• Red onion, thinly sliced (for garnish)
• Capers and fresh dill (for garnish)

Recipe Steps:

• In a medium bowl, beat cream cheese and sour cream until smooth.
• Fold in chopped smoked salmon, dill, lemon juice, and capers until combined.
• Transfer to an airtight container and refrigerate for at least 2 hours or up to 2 days.
• When ready to serve, slice baguette and toast until crisp.
• Spread the salmon mixture on crostini, or serve in a bowl surrounded by crostini.
• Garnish with red onion, extra capers, and fresh dill.

15. Make-Ahead Mimosa Bar

Okay, this isn’t a recipe you bake, but it’s the most important make-ahead item for any brunch. Setting up a mimosa bar the night before means you’re ready to toast as soon as the first guest arrives.

Recipe Metadata:

• Time to Make: 10 minutes
• Servings: Varies

Ingredients:

• 2-3 bottles chilled Prosecco or Champagne
• 2-3 cups chilled orange juice (fresh squeezed if possible)
• 1 cup chilled grapefruit juice
• 1 cup chilled pineapple juice
• Assorted fresh fruit for garnish (orange slices, raspberries, strawberries)
• Fresh mint sprigs
• Optional additions: pomegranate seeds, elderflower liqueur, grand marnier

Recipe Steps:

• The night before: Wash and slice all fruit garnishes. Store in airtight containers in the fridge.
• Chill all juices and champagne bottles.
• Set up a serving station with empty champagne flutes.
• In the morning, arrange juice carafes or pitchers on the bar.
• Place fruit garnishes in small bowls with spoons.
• Add a small bucket of ice for the champagne bottles if desired.
• Let guests mix their own perfect mimosa combination.