7 Delicious Easter Brunch Recipes from Celebrity Chefs & Culinary Experts

Planning to host Easter brunch at home? Rather than relying on the usual go-to dishes, elevate your celebration with gourmet recipes that are sure to impress. In today’s special entertaining guide, discover a curated list of 7 delicious Easter brunch ideas from renowned chefs, bestselling cookbook authors, and culinary experts —each bringing their signature flair to the springtime table. Whether you love fluffy pancakes, scrumptious frittata, or classic Lamb dishes, these recipes will surprise and delight even the fussiest of guests.

Ricotta Infused Pancakes and Thyme Syrup by Paula Deen

A beloved television personality and best-selling author, Paula Deen is known for her signature Southern hospitality and indulgent comfort food. Her decades-long culinary career, from Food Network stardom to successful restaurants and cookbooks, makes her a go-to source for rich, festive brunch recipes perfect for celebrating Easter, especially with her scrumptious pancakes.

Ingredients for Ricotta-Infused Pancakes:

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• 1½ cups whole ricotta cheese
• 1 cup whole milk
• 3 large eggs, separated
• ¼ cup sour cream
• 1 tablespoon fresh thyme, chopped
• 2 teaspoons lemon zest, grated
• 1 cup pecan,s chopped
• 1 teaspoon salt

Ingredients for Thyme Syrup:

• 1 cup sugar
• 2 cups water, plus 1 teaspoon cold water, for slurry
• 1½ tablespoons cornstarch
• 20 sprigs fresh thyme

Instructions for Pancakes:

1. Preheat a griddle to 350°F.
2. In a medium bowl, combine the flour and baking powder.
3. In a large bowl, combine the ricotta cheese, milk, egg yolks, and sour cream. Whisk until smooth. Stir in the chopped thyme, lemon zest, pecans, and salt. Add the flour mixture, stirring until smooth.
4. In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the ricotta mixture. Ladle about ⅓ cup of the batter for each pancake onto the hot griddle, or in a large nonstick skillet over medium heat. Cook the pancakes for 2 to 3 minutes, or until tops are covered with bubbles and the edges look dry. Turn, and cook on the other side. Repeat the procedure with the remaining batter. Transfer to a serving platter and serve immediately with Thyme-Infused Syrup.

Instructions for Syrup: (Yield: 2 cups)

1. In a small saucepan, over medium heat, whisk the sugar and water together to combine.
2. Add the thyme sprigs; then reduce the heat, and simmer for 3 minutes.
3. Combine the cornstarch and 1 teaspoon of water in a small bowl until well mixed.
4. Add the cornstarch slurry to the sugar mixture and simmer until thickened to a syrup.
5. Remove from the heat and strain into a serving bowl.
6. Discard the thyme sprigs.

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Chicken Sausage Frittata by Eric LeVine

A two-time James Beard nominee and Food Network Chopped Champion, Chef Eric LeVine is a culinary powerhouse with six restaurants and four cookbooks to his name. Celebrated for blending classic techniques with bold, contemporary flavors, his inspiring journey as a six-time cancer survivor adds even more heart to his hearty brunch creations (such as this delightful Chicken Sausage Frittata recipe).

Serves 3-4 people

Ingredients:

• 2 tablespoons olive oil
• 1 sweet onion, diced
• 2 small green peppers, diced
• 4 large chicken sausage links, chopped
• 4 cups heaping handfuls of fresh spinach
• 6 eggs
• 8 egg whites
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions:

1. Set oven to broil on high.
2. Heat olive oil over medium heat in a large, oven-safe skillet. Saute the onion and green pepper until softened
3. As the onion and pepper cook, combine eggs, egg whites, salt, and pepper in a medium bowl, stirring to combine.
4. Add the chicken to the peppers and onion and cook for an additional 2 minutes. Add spinach and cook until wilted, about 1 minute.
5. Add eggs to the skillet and lightly stir. Allow eggs to set (do not stir!) until sides are firm and middle still appears slightly wet, about 4 – 5 minutes.
6. Transfer pan to the oven and broil for 3 – 5 minutes, until top of frittata begins to brown slightly.
7. Slice and serve.

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Chile Relleno by Richard Sandoval

Chef Richard Sandoval is a globally celebrated restaurateur, cookbook author, and pioneer of modern Latin cuisine. As the founder of Richard Sandoval Hospitality, he oversees 60+ restaurants across 12 countries. A Culinary Institute of America graduate, Sandoval blends traditional Latin flavors with innovative techniques, earning honors like Bon Appétit’s Restaurateur of the Year and Mexico’s Toque d’Oro award. To infuse a Latin flavor into your Easter celebrations, here’s his recipe for delectable Chile Relleno.

Serves two

Ingredients for the Chiles:

• 4 fresh poblano peppers

• 7 tablespoons neutral oil (divided use)

• 1 ½ cups shredded Gouda cheese (divided use)

• 1 cup black bean purée

• ¼ cup heavy cream

• 3 tablespoons chive oil (for garnish)

Ingredients for the Seafood Filling:

• 3 tablespoons neutral oil

• 7 oz small shrimp (26/30 count), peeled and deveined

• 7 oz calamari rings

• 7 oz bay scallops

• ¼ cup fresh chopped cilantro

• 2 teaspoons salt

• 1 teaspoon black pepper

• ¾ cup Chile de Árbol Sauce (see below)

Ingredients for the Chile de Árbol Sauce (makes ~2 ½ cups):

• 50 dried Chile de Árbol peppers

• 1 ½ tablespoons corn oil

• ¾ cup sliced white onion

• 4 garlic cloves, chopped

• 2 tablespoons tomato paste

• ¼ cup chopped fresh cilantro

• 2 cups heavy cream

• 2 cups chicken stock

• 1 tablespoon honey

• Salt and black pepper, to taste

• 2 lbs fresh tomatoes, chopped

Instructions:

1. For the sauce, sauté the Chile de árbol in oil, add onion and garlic, and sweat until light brown. Add the tomato paste, tomatoes, fresh cilantro, cream, and chicken stock, and bring to the boil with honey before reducing the heat.

2. For the dish, put oil in a saucepan and cook the shrimp, scallops, and calamari until tender. Drain excess water.

3. Add the Chile de árbol sauce to the seafood, and then the cheese and chopped cilantro. Season with salt and pepper and leave to cool on a sheet before stuffing the poblano peppers.

4. Put a small quantity of the Gouda cheese on top of each pepper. Place the black bean purée in the middle of the plate and the Chile on top. Add the Chile de árbol sauce to the side. Drizzle cream on top of the poblano pepper, decorating with chive oil and micro cilantro.

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Grilled Lamb Chops with Herb Sauce by Brian Malarkey

Known for his vibrant personality and crowd-pleasing cuisine, Chef Brian Malarkey is a nationally recognized restaurateur and “Top Chef” finalist. With over a dozen acclaimed restaurants and regular appearances on the Food Network, he brings bold creativity and fun-loving energy to the brunch table, making him a standout voice in modern American cooking. If you’re planning on serving lamb for Easter brunch, Brian’s recipe will add an elegant and elevated touch to this classic dish.

Ingredients for Lamb:

• 8 Frenched lamb rib chops or lamb loin chops (1.5 to 2 pounds total) – Note: Remove the fat and meat from the bones, to create a prettier presentation
• Chefs Life Cooking Oil
• Salt & pepper

Instructions for Lamb:

1. Start with the lamb chops at room temperature, heavily salt and pepper both sides.
2. Heat the grill to medium- medium high heat. Brush with 1 tablespoon of Cooking Oil.
3. Add the lamb and grill until deep golden brown on all sides, including the fatty edges, and the internal temperature is 125ºF for medium doneness or 145ºF for medium-well doneness. This will take about 2 1/2 minutes per side, 6 to 8 minutes total for rib chops, or 10 minutes total for loin chops.

Ingredients for Herb Sauce:

• 1 cup fresh parsley leaves
• 1/2 cup fresh mint leaves
• 6 medium scallions
• 1 large clove garlic
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup Chef’s Life Blending Oil
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon red pepper flakes

Instructions for Herb Sauce:

1. In a food processor, combine all ingredients and pulse until combined, but not completely smooth, about 2 minutes total.
2. Garnish with additional green onions and red pepper flakes.

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Smoked Sausage Jambalaya Buttermilk Biscuits by Joy Wilson

Joy Wilson, better known as Joy the Baker, is a beloved food blogger, three-time cookbook author, and the creator of Joy the Baker Magazine. Her approachable, indulgent recipes and playful baking style have earned her a devoted following, and her Easter dishes (such as this uniquely flavored Jambalaya Buttermilk Biscuit recipe) are as charming as they are delicious.

Ingredients for the Jambalaya Filling:

• 1 heaping cup cherry tomatoes, halved and roasted until bubbling with a bit of olive oil, salt, and pepper
• 2 tablespoons olive oil
• 1/2 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 7 ounces (1 sausage link) Zatarain’s Cajun-Style Smoke Sausage, sliced into 1/4-inch rounds

Ingredients for the Biscuit Dough:

• 3 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup cold unsalted butter, cut into small chunks
• 1 large egg, lightly beaten
• 3/4 cup cold buttermilk, plus more for topping the biscuits
• Sea salt and fresh cracked black pepper, for topping
• Melted butter and chopped chives, for topping

Instructions:

1. First make the jambalaya filling. In a medium saucepan, heat oil over medium heat. Add onion and peppers and cook until softened, about 5-7 minutes. Add the sliced sausage and toss to combine, about 1 minute. Transfer to a bowl along with the roasted tomatoes and refrigerate while you make the biscuit dough.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add the cold butter and work it into the dry ingredients in smaller butter chunks using fast hands or a pastry blender. Butter will be the size of peas when broken down. Place the mixture in the freezer for 15 minutes to re-chill.
3. In a small bowl, whisk together the egg and cold buttermilk. Keep chilled.
4. Take the flour mixture out of the freezer and drizzle in the buttermilk. Stir into a shaggy dough. Add the chilled jambalaya filling and toss to combine. Turn the dough out onto a clean counter and gently knead together into a cohesive rectangle.
5. Gently roll the dough into a 1-inch-thick rectangle on a lightly floured surface. At the short end of the dough closest to you, fold the dough over until the edge of the dough meets the center of the dough. If it feels like there are chunks of meat everywhere – yes, that’s right. Fold the top edge of the dough towards the center over the first fold. An envelope fold. Slice the dough in half through the vertical center, stack the two pieces of dough, and again gently roll the dough into a 1-inch rectangle and repeat the folding process. Loosely wrap the envelope of dough in plastic wrap and freeze for 15 minutes.
6. Place a rack in the upper third of the oven and preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
7. Remove the dough from the freezer and roll to a generous 1-inch thickness. Use a sharp knife to slice into 8 squares. Place a few inches apart on the prepared baking sheet and brush the top of each biscuit with buttermilk. Sprinkle with salt and pepper.
8. Bake for 15-18 minutes until golden brown. Set aside for a few minutes to cool slightly before serving. I like to brush with butter and sprinkle with a bit of chives before serving.
9. Biscuits are best enjoyed the day they’re made, but keep, well wrapped, in the refrigerator for 2 days. Just wrap in foil and toast in the oven before serving.

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Deeply rooted in the flavors of New Orleans, Chef Brian Landry is an award-winning culinary leader and co-founder of QED Hospitality, which oversees renowned restaurants across the South. With national accolades and appearances at prestigious food festivals, Chef Landry brings soulful, elevated Southern fare to the forefront of any spring celebration. For an outstanding appetizer, here’s his recipe for Shrimp Toast (courtesy of Jack Rose, located at The Pontchartrain Hotel in New Orleans).

Ingredients for Shrimp – Part 1:

• 2 pounds of Shrimp (peeled, deveined, cut into small pieces)
• 1 tablespoon Ginger
• 1 tablespoon Garlic
• 1/2 tablespoon Kosher Salt
• 1/2 tablespoon Black Pepper
• 1/2 cup Green Onions
• 2 tablespoons Olive Oil

Ingredients for Shrimp – Part 2:

• 2 pounds of Shrimp (peeled and deveined)
• 1/2 tablespoon Kosher Salt
• 1/4 tablespoon Black Pepper
• 3 each Egg Whites (very cold)
• 4 ounces Heavy Cream (very cold)
• 1 tablespoon Sriracha
• 1 loaf white bread (crusts cut off)

Instructions for cooking:

1. Sauté chopped shrimp in olive oil over medium-high heat until almost cooked through.
2. Add ginger, garlic, salt, pepper, and continue to sauté until the shrimp are done.
3. Fold in the green onions.
4. Place the shrimp in the refrigerator until cool.
5. Strain off any excess liquid.
6. While the sautéed shrimp mixture is cooling down, place the rest of the shrimp in the work bowl of a food processor and blend in a food processor until smooth. Slowly add the cream to form a mousse. Taste to check if more salt is needed with a tester. Once the shrimp mousse is done, fold in the cooled sautéed shrimp to finish the shrimp toast mix.

Instructions to make shrimp toast:

1. Take one slice of white bread and trim off all the crust.
2. Scoop a small amount of shrimp toast mix onto the bread. The mousse should cover almost the entire slice.
3. Make sure the shrimp mix is evenly spread to all edges of the bread, and deep fry the shrimp toast until cooked.

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Strawberry Curd by Vincent Sanchez

Chef Vincent Sanchez brings a fine dining pedigree and seasonal sensibility to his role at Napa Valley’s St. Supéry Estate Vineyards & Winery. A former chef at Michelin two-star Acquerello, he draws on his Italian culinary training and wine country experience to create elegant pairings using estate-grown ingredients from the winery’s Dollarhide Ranch and Rutherford Garden. To top off your sensational Easter Brunch, here’s a divine dessert recipe that’s both beautiful and flavorful.

Serves 4

Ingredients:

• 240 grams of sugar, divided
• 200 grams Perfect Puree strawberry purée
• 80 grams fresh lemon juice
• 2 tsp finely grated lemon zest
• 300 grams unsalted butter, diced
• 7 large eggs
• 4 sheets of silver gelatin
• 9 grams freeze-dried strawberry powder
• 1 gram of beet powder

Equipment:

• Saucepan
• Large whisk
• Large bowl
• Rubber spatula
• Fine-mesh strainer, set over a large canister or bowl
• Ladle
• Instant-read thermometer

Instructions: