Easter is coming up! A great time to celebrate spring and have a nice brunch with your loved ones. But you might find it difficult to serve a healthy brunch with all those chocolate Easter Bunnies staring at you in the supermarket. I hear you and I’m here to help you out with my Easter brunch ideas.
I’ve made a vegetarian and vegan Easter recipe board on Pinterest and I’ve listed my own favorite Easter recipes on this page.
All these recipes are vegetarian and sugar free. And there are gluten free and vegan options listed as well. This way you can please everyone!
Easter bread French toast
In the Netherlands we have a thing called ‘Paasstol’, it’s a bread that we eat at Easter (that looks a lot like the bread we eat at Christmas by the way). It’s a raisin bread with almond paste in the middle. You often put the whole Easter bread on the table during Easter brunch, but often only half of it gets eaten on the first day. My solution for the day after? Make French toast with it! Or as the Dutch call it: wentelteefjes. Just whisk an egg, some milk and cinnamon together in a bowl and soak slices of the Easter bread in the mixture. Shortly fry them in a skillet and serve with fresh fruit.
Easter Bread Bunnies
Another fun thing that you can do with Easter bread is to make these cute Easter bunnies from it! Just use a round cookie cutter for the face and cut the side in two for the ears.
Eggs in Pots
This healthy breakfast dish looks like culinary art, but it’s in fact super easy to make. It’s high in protein, sugar free, gluten free and dairy free. The recipe is for 4 egg pots.
Preheat the oven to 180C/350F. Grease 4 small oven proof pots or bowls. Lay a couple of spinach leaves in each little pot. Crack 1 egg open for each pot, if your pots are a bit bigger you can also use 2 eggs per pot. Don’t break the egg yolk. Cut 6 cherry tomatoes in half and add 3 tomato halves to each pot. Sprinkle with salt and pepper. Put the pots in the oven for 15 minutes. They’re perfect if the egg yolk is still a bit runny. Serve the egg pots with some fresh basil.
Eggs in toast
These Easter Bunny eggs in toast look so cute! I used a Easter Bunny shaped cookie cutter to cut out the shapes in the slices of bread. Then I whisked an egg with some salt and pepper. Heated 1 tablespoon of olive oil in a frying pan and put the bread in. Then I poured the egg in the bunny shapes. Let it fry on low/medium heat for a couple of minutes. The bread will get nice and crispy, like toast, which combines great with the eggs. I made whiskers from chive.
Easter Bunny toasts
Don’t throw away the bunny shapes that you cut out of the bread, you can toast them separately and make eggs and a nose with hummus and whiskers from grated carrot. These cute bunnies are suitable for vegans!
Tofu is your hero if you want to have an easter brunch without eggs! I’ve made scrambled tofu and it looks (and tastes) just like scrambled eggs! It’s just tofu and kurkuma fried in a skillet and served with sundried tomatoes and toast. I’ve made a video showing you how easy it is to make.
These sandwiches are so easy to make, yet they leave a big impression. You can easily make these edible tulips just by cutting some cherry tomatoes in half and serve them with chives. I put some vegan tomato spread on my sandwiches first, it adds a lot of flavour and a nice background color!
Easter Mug cake
I love mug cakes! It feels like you’re having a piece of pie, but it’s actually a nutritious breakfast! For 1 mug cake just mix 1 banana, 1 egg and 3 tablespoons of oatmeal in a mug. Microwave it for two minutes and that’s all! For this Easter version I decorated it with dark chocolate eggs and Easter cupcake decoration. This mug cake is gluten free and dairy free. Click here for more mug cake recipes and a DIY video.
Apple roses are so pretty! I saw them so often on Pinterest and Instagram, that I decided I wanted to make them myself. They’re actually much easier to make than I thought and they’re a perfect dessert for your Easter brunch!
You can check the recipe here, or have a look at my DIY video where I show you how to make them in just 30 seconds!
Shakshuka is such a delicious and filling brunch! I’ve made mine with tomatoes and red bell pepper to add some extra veggies. You can find the recipe here. I’ve also made a sweet potato Shakshuka that’s perfect for dinner.
This gluten free and vegan lemon cake pleases the eye and the soul! It looks beautiful on your easter table and I’m sure everyone will love the taste as well! This cake is gluten free and vegan. You can find the recipe here.
Got some leftovers? A quiche is a great way to reduce food waste! I made these with puffed pastry and leftover spinach, red bell pepper and sweet potatoes. I fried them all shortly before dividing them over the 4 mini pie pans and covering them with whisked eggs. I sprinkled them with sundried tomatoes and rosemary.
You don’t need sugar to make popsicles. Fruit is sweet enough already! I’ve made two types of healthy popsicles. For the blackberry popsicles I used sugar free lemonade with water and for the strawberry popsicles I mixed water with coconut water. Freeze for at least 4 hours, or until use.
These caterpillars are adorable and a great way to get your kids to eat more healthy! Just lay some spinach or basil leaves on a plate and lay cherry tomatoes and small mozzarella balls on them. I decorated them with balsamic vinegar to create eyes and a mouth.
With the same ingredients you can create a healthy snack for the adults as well! Just use a toothpick to keep everything together. Check this blog post for more healthy party ideas.
Okay… these guys are not so healthy. But they’re so cute that I wanted to share them anyway. I made these sheep cupcakes for The Foodie Channel a while back. You can find the ‘how-to video’ here.
This pumpkin bread is super tasty, and it’s vegan too! Vegan Easter recipes can be hard to find, so you can surprise your vegan friends with this pumpkin bread recipe.
Green Asparagus Puff Pastry Bundles
These Green Asparagus Puff Pastry Bundles are super easy to make. Just lay a few green asparagus in the middle of a puff pastry sheet, sprinkle with some grated cheese and fold the corners to the middle. Whisk an egg and cover the puff pastry sheets with the whisked egg and some pepper. Bake them for 15 minutes on 220C.
These Egg clouds are perfect for a gluten-free or low-carb Easter brunch.
Click here for the recipe of these Egg Clouds.