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.
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!
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Fluffy pancakes get the holiday treatment in this fun assembly-only bunny pancake idea.
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!
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.
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!
Carrot Cake Bars
With an easy method and the most delish Cream Cheese Frosting, these are a yummy breakfast or dessert.
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!)
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 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.
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!
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.
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!
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!
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.
I’d love to hear your feedback on this post, so please comment below to share.
Easy Easter Breakfast Recipes
- 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.