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 love it even more 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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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!
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!
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.
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!
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!
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.
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 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.
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.
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!
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.
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.
Healthy Carrot Pancakes
These healthy Carrot Pancakes with yogurt are high in protein and are 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!
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.
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.
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.
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. These savory muffins are packed with nutritious ingredients and are so quick to bake up—and they work so well to make ahead!
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.
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.
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