12 Make-Ahead Egg Dishes for Easter Brunch

April  1, 2015

There are a lot of traditions around Easter time that will keep you hopping: visiting with family, dyeing eggs, prepping baskets, hiding eggs, hosting guests, making sure the kids don't find out that there's a person inside of the bunny suit, etc. The last thing you want to do, amidst this spring celebration, is to worry about feeding yourself—and other people.

Thankfully, the very eggs you're planning on dyeing technicolor have also got your back. Eggs are versatile, require minimal hands-on time, and are the perfect vehicles for last night's leftovers. Preassemble a strata before bed and pop it in the oven half an hour before your guests arrive. Let your pain perdu sit in the fridge overnight, then watch as everyone oohs and aahs over the custardy interior. And never underestimate the joy of eating a creamy baked egg on a crisp slice of toast. 

Don't put all of your Easter eggs in the basket—save some for these 12 make-ahead brunch ideas:

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Baked Eggs by Food52


Prosciutto and Goat Cheese Strata by Janis_


Andrew Feinberg's Slow-Baked Broccoli Frittata by Genius Recipes


Strata with Sausage and Greens by Merrill Stubbs


Pimento Cheese Soufflé by Mary Tee Malmberg


Baked Onion-Walnut Frittata by Nicholas Day


Quinoa and Kale Crustless Quiche by Hilarybee


Darjeeling Tea Pain Perdu with Condensed Milk Butter by Aliwaks


Tomato-y, Yogurt-y Shakshuka by Nicholas Day


Spanish Tortilla by Amanda Hesser


Savory Bread Pudding by kamileon


Turnip Greens Frittata by Amanda Hesser

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Jenny Xu

Written by: Jenny Xu

Dorm baker and connoisseur of digestive biscuits.

1 Comment

Salwa April 1, 2015