Get ready for a holiday morning with the help of these easy, delicious Easter breakfast ideas. Each can be made ahead and shared with the kids for maximum delight and ease.


Easter Breakfast

I love holiday breakfasts with my family, and I really love when we get to share delicious recipes year after year. These are some of our favorite recipes for Easter morning, with easy make-ahead options, fresh fruit flavors, springtime vibes, and textures that are easy for kids and adults to enjoy.

Below you’ll find a range of ideas from French Toast and pancakes, to muffins, cakes, and more to please your people.

Click through to each individual recipe for more specifics and comment below with any feedback. I’d love to hear about your family’s Easter food traditions too!

(For info on how to boil eggs, this How to Cook Eggs post has you covered. My toddler Easter Basket ideas are ready for you, too.)

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Bunny pancakes on plate with orange slices as side.

Bunny Pancakes

Fluffy pancakes get the holiday treatment in this fun assembly-only bunny pancake idea.

Easter Bunny Pancakes
With the most delicious fluffy texture and protein from Greek yogurt, these Bunny Pancakes are so delicious and fun for Easter breakfast. Make these bunnies for the whole family!
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Bunny pancakes on plate with orange slices as side.

French Toast Casserole

With just 5 ingredients and a hands-off baking method, this French Toast Casserole is special enough for holidays and easy enough for weekdays. You can add any fruit you like (I’m partial to berries) and use up leftover bread as needed, too. It’s rich and so delicious!

Baked French Toast Casserole Recipe
Learn how to make the easiest French toast casserole with this simple method. It works with any fruit and is a great option for using up leftover bread!
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Blueberry yogurt cake pieces stacked with jug of milk.

Blueberry Yogurt Cake

I love this tender cake for brunch, breakfast, or snack. It’s like a blueberry version of coffee cake, with extra deliciousness from a hit of lemon. This recipe uses a whole cup of plain yogurt for moisture and has a generous sprinkle of berries on top for flavor. You can slice it as big or small as you like and serve it right away or make it ahead to stash into the fridge or freezer.

Blueberry Yogurt Cake
Bursting with fresh lemon flavor, tenderness from yogurt, and sweetness from berries, this Blueberry Yogurt Cake is the most delicious breakfast or snack—or dessert—to share with the kids. Plus: It's so easy to make!
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Blueberry yogurt snack cake cut into pieces on cutting board.

Healthy Carrot Cake Muffins

Packed with carrots, whole grains, and protein, these Carrot Cake Muffins are a delicious way to start the day. They mix up in one bowl, can be made ahead, and are a nutritious snack or breakfast. Plus: You can be eating them in about 25 minutes from when you start the process!

Healthy Carrot Cake Muffins
These are delicious served warm soon after baking, at room temperature or even chilled, so see what your family prefers. They are naturally dairy-free and can be made gluten-free and egg-free as well. See the Notes section for details.
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Frosted carrot cake cut into bars.

Carrot Cake Bars

With an easy method and the most delish Cream Cheese Frosting, these are a yummy breakfast or dessert.

Favorite Carrot Cake Bars
Moist, easy to stir together, and loaded with the classic flavors you expect from carrot cake, these Carrot Cake Bars are a perfect treat to share.
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Frosted carrot cake cut into bars.

Favorite Blueberry Mini Muffins

Try this simple stir-together recipe for perfectly fluffy Blueberry Mini Muffins every time—whether for breakfast or kids’ snack time. (These are perfect for kids who love Little Bites muffins!)

Favorite Blueberry Mini Muffins
Fluffy and perfectly moist, these little muffins have protein and calcium—plus bursts of delicious blueberries. (Like Little Bites, but with more nutrients and for less $$.) See Notes for allergy variations.
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Greek yogurt pancakes on various plates with sides.

Fluffy Greek Yogurt Pancakes

We are huge fans of yogurt pancakes, so I’ve been wanting to try them with protein-rich Greek yogurt as another easy breakfast option. It works SO well. These are a great way to fuel up in the morning, they are easy to stir together, and they work with just about any diced fruit your family likes.

Fluffy Greek Yogurt Pancakes
With the most delicious fluffy texture and protein from Greek yogurt, these Greek Yogurt Pancakes are a breakfast win. You can add any fruit you like to the batter, too!
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Greek yogurt pancakes on various plates with sides.
Strawberry pancake on two plates with strawberries.

Fluffy Strawberry Pancakes

We have long loved our Yogurt Pancakes as a delicious and filling breakfast option, and this strawberry version—which you can make in a pan or in a sheet pan—is our favorite variation yet. They are super moist and so easy to dice up for a baby breakfast or 1-year-old.

Fluffy Strawberry Pancakes
With just a few ingredients and the option to make these on the stove top or in the oven as a sheet pan pancakes, these Strawberry Pancakes are bursting with berry flavor and are so yummy. I love including both freeze-dried and fresh berries here for max flavor, but just fresh work if that's what you have.
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Strawberry pancake on two plates with strawberries.

Healthy Carrot Pancakes

These healthy Carrot Pancakes with yogurt are high in protein and a nice source of both a veggie and fruit. They are also special enough for a holiday breakfast or brunch because they are super fluffy and taste a little like carrot cake!

Fluffy Carrot Pancakes (with Yogurt!)
These hearty Carrot Pancakes pack nice natural sweetness from the carrots and applesauce. This can be a thicker pancake batter, so know that you can thin it slightly, if desired, by adding a few tablespoons of milk.
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Easy Bacon and Egg Muffins

These muffin tin Bacon and Egg Muffins are a perfect brunch dish—or breakfast for any day of the week—because it has everything you want from classic breakfast flavors in one convenient package. You can make it ahead of time and simply reheat when ready to serve.

Easy Bacon and Egg Muffins
I like adding the thyme in these for extra flavor, but it's optional! Be sure to grease your muffin tin well with nonstick spray to help prevent these from sticking to the pan. A nonstick mini muffin pan works best here.
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Make-Ahead Egg and Cheese Mini Muffins

These Mini Egg Muffins with Cheese and Veggies are a go-to for quick and easy toddler breakfasts on busy mornings. The savory muffins are packed with nutritious ingredients and are so quick to bake up—and they work so well to make ahead!

Mini Egg Muffins with Cheese and Veggies
These tender Egg Muffins are packed with protein and vitamins—and can be made ahead of time! Add any veggie you like, whether carrots, butternut squash, broccoli, or spinach.
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Raspberry Lemon Baked Doughnuts

With simple ingredients and fresh flavors, these Raspberry-Lemon Baked Doughnuts are a fun breakfast for a holiday…or any day. They’re easy to stir together and have the brightest fruit flavor!

Raspberry Lemon Baked Doughnuts
These bright and fresh baked donuts have the texture of a cake donut, but with a zing of fresh fruit. I like my Wilton Donut Pan for this recipe, though you can also bake them in a mini muffin pan with the same timing. Adapted from Better Homes & Gardens.
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Make-Ahead Easter Breakfast Tips

Prepare any of the baked goods up to 3 days ahead. Let cool fully on a wire rack, then store in an airtight container in the fridge. Warm, as needed, in 30-second increments to avoid overheating.

Prepare any of the egg dishes up to 3 days ahead and let cool fully. Warm on a heat-safe plate in 15-second increments to avoid overcooking.

Best Tips for Success

  • Add a side of diced fruit, fruit salad, bacon, sausage, or dyed Easter eggs.
  • Try a Carrot Smoothie to share or Strawberry Yogurt Drinks.
  • Make any of the recipes ahead of time (most can be made up to 3 days ahead) and heat gently and briefly as needed.

Related Recipes

I’d love to hear your feedback on this post, so please comment below to share.


Easy Easter Breakfast Recipes

Get ready for a holiday morning with the help of these easy, delicious Easter Breakfast Ideas. Each can be made ahead and shared with the kids for maximum delight and ease—including French Toast Casserole.
5 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Cuisine American
Course Breakfast
Calories 571kcal
Servings 8


  • 6 cups diced bread (sandwich, seedy, or artisanal-style bread, stale is better)
  • 6 eggs
  • 1 cup milk (or heavy cream)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 cup fresh or frozen fruit (such as fresh or frozen blueberries, fresh or frozen sliced strawberries, sliced bananas, or diced fresh or canned peaches)


  • Preheat the oven to 350 degrees F and grease an 8×8-inch baking pan (metal works best here) with nonstick spray or butter.
  • Add the eggs, milk or cream, vanilla, and cinnamon to a bowl. Whisk to combine thoroughly.
  • Add the bread to the pan.
  • Pour the egg mixture over the bread and stir very well to coat the bread. The bread should look very moist.
  • Add the fruit to the top of the bread, pressing down a little to settle it into the bread.
  • Cover with foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes.
  • Serve warm with maple syrup, yogurt, whipped cream, or other desired toppings.


  • Store leftovers wrapped in foil or transferred to an airtight container in the fridge for 3-5 days. Warm to serve.
  • See the post for additional Easter breakfast ideas.
  • Serve warm topped with maple syrup, yogurt, or whipped cream.
  • Use sandwich bread, artisanal bread, or French bread. It’s a little better texture-wise if the bread is somewhat stale.
  • Save crusts cut off from the kids’ sandwiches in a freezer bag until you have enough to make this recipe.
  • Double the recipe to bake in a 9×13-inch pan. It may need 4-6 minutes longer to bake through in the center.
  • Dairy-free: Use nondairy milk or canned coconut milk instead of the milk or cream.
  • Egg-free: Use 1 ¼ cups ripe bananas pureed in the blender instead of eggs.
  • Gluten-free: Use a favorite gluten-free bread.


Serving: 1cup, Calories: 571kcal, Carbohydrates: 91g, Protein: 24g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 126mg, Sodium: 899mg, Potassium: 370mg, Fiber: 8g, Sugar: 15g, Vitamin A: 321IU, Vitamin C: 1mg, Calcium: 282mg, Iron: 7mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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