Easter Sunday brunch is an important holiday tradition and a timeless one. Easter celebration also gives you an excuse to indulge chocolatey goodness, treats, and eggs all day. You can kick off the Easter morning with a crowd-pleasing meal like baked eggs, chocolate waffles, pancakes and more eggy, and chocolaty dishes before the egg hunt begins. 

As soon as the Easter egg hunt is over, it's time for the real feast to begin. Here are some classic Easter Sunday food recipes.

Easter Sunday Brunch Ideas

Pimiento-Cheese Deviled Eggs

This devilish-ly good egg recipe has a classic cheese filling by The Good Housekeeping Test Kitchen.

Total Prep Time: 45 minutes

Yields: 12

Here's what you need:

• 12 hard-cooked large eggs, peeled and cut lengthwise in half
• 1/3 c. mayonnaise
• 2 tsp. Hot sauce
• 1/2 c. shredded extra-sharp Cheddar cheese
• 1 jar (4 ounces) pimientos, drained well and finely chopped
• 1 finely chopped green onion
• ¼ tsp salt
• Paprika, for garnish

Here's how to prepare it:

1. In a medium bowl, mash egg yolks; add mayonnaise, hot sauce and salt until almost smooth.
2. Add in Cheddar, pimientos and green onion.
3. Spoon into egg whites.
4. Garnish with paprika.
5. Serve immediately or refrigerate, covered with plastic, up to 1 day.

Spanish Potato Omelet

Upgrade your omelet recipe this Easter Sunday with this crispy, oven-baked Spanish potato omelet by The Good Housekeeping Test Kitchen.

Total Prep Time: 50 minutes

Yields: 6

Here's what you need:

• 6 large eggs
• 1 1/2 lb. golden potatoes, peeled and cut into 1/8" thick slices
• 1 ¼ c. olive oil
• 1 large, thinly sliced onion
• salt
• For garnish, finely chopped parsley

Here's how to prepare it:

1. In a medium bowl, beat eggs with ¾ teaspoon salt; set aside.
2. In a large bowl, toss potatoes with ¼ teaspoon salt.
3. In 10-inch nonstick skillet, heat oil on medium heat. Add potatoes; cook until tender or 10 to 12 minutes, but not falling apart, and gently turning occasionally. In a large bowl, transfer the potatoes back using a slotted spoon.
4. Into a skillet, add onion; cook for 12 minutes or until very tender, stirring occasionally. Transfer onion to the bowl with potatoes. When the potato-onion mixture has cooled slightly, gently stir in eggs until well mixed.
5. Drain, but just leave 2 teaspoons oil from skillet (reserve oil for another use); heat on medium-high for 1 minute. Into the skillet, add the egg-potato mixture, spreading in even layer; reduce heat to medium. Cook for 7 minutes or until eggs are mostly set and edges are browned.
6. Loosen edges with a rubber spatula. Remove skillet from heat and cover with a large plate; carefully turn, holding plate and skillet together. Slide omelet back into skillet. Cook on medium for 3 minutes or until the bottom and center is set. Serve warm or at room temperature, garnished with parsley.

Boston Cream Pie French Toast

Spruce up your French toast with decadent style. This dish by Laura Rege is so delicious, rich and unique!

Total prep time: 30 minutes

Yields: 2

Here's what you need:

• 1 (3.4-oz.) box instant vanilla pudding mix
• 1 3/4 c. whole milk
• 4 large eggs, beaten
• 1/4 c. granulated sugar
• 1 tsp. pure vanilla extract
• 1/4 tsp. ground cinnamon
• Kosher salt
• 4 1"-thick slices brioche or Pullman bread
• 2 tbsp. butter, divided
• 1/3 c. heavy cream
• 3/4 c. semisweet chocolate chips

Here's how to prepare it:

1. In a medium bowl, whip pudding with 1 ¼ cups of milk. Let it sit while you make French toast.
2. In a thin baking dish, whip eggs, remaining ½ cup milk, vanilla, cinnamon, and a pinch of salt. Dip a slice of bread into the egg mixture and let soak a few seconds on each side and repeat the process.
3. Heat a large nonstick skillet over medium-low heat and melt 1 tablespoon butter. Fry soaked bread slices until golden for 3 to 4 minutes per side. Remove from pan and transfer to a wire rack to cool slightly. Repeat the process with remaining butter and bread slices.
4. In a small saucepan over medium heat, heat heavy cream just until it bubbles. In a small heatproof bowl, put chocolate chips and pour hot heavy cream over them. Let sit for 2 minutes, then whip until smooth and no clumps remain.
5. On a plate, place one piece of toast. Top the toast with half of the pudding and top with another slice of toast and top it off with a spoon of half of the chocolate sauce. Repeat the process with remaining toasts, and serve.

Brussels Sprouts Hash

This Brussel sprouts hash dish by Lena Abraham is a super satisfying and low-carb hash that your guests will surely love.

Total Prep Time: 40 minutes

Yields: 4

Here's what you need:

• 6 slices bacon, cut into 1" pieces
• 1/2 onion, chopped
• 1 lb. Brussels sprouts, trimmed and quartered
• Kosher salt
• Freshly ground black pepper
• 1/4 tsp. crushed red pepper flakes
• 2 cloves garlic, minced
• 4 large eggs

Here's how to prepare it:

1. In a large skillet, cook bacon until crispy over medium heat. In a paper towel-lined plate, transfer bacon. Keep the bacon fat in the skillet and remove any black residues.
2. Turn heat back on to medium heat and add onion and Brussels sprouts into the skillet. Cook until soft and turn golden, stirring occasionally. Season with salt, pepper, and red pepper flakes.
3. Add 2 tablespoons of water and cover skillet. Let it simmer until Brussels sprouts are tender and water evaporates for about 5 minutes. (If all the water evaporates before the Brussels sprouts are tender, add more water to skillet and cover and let it cook until tender) Add garlic and cook until fragrant for 1 minute.
4. Make four holes in the hash to reveal the bottom of the skillet using a wooden spoon. Into each hole, crack an egg and season each egg with salt and pepper. Cover the skillet and cook until eggs are cooked to your preference.
5. Sprinkle cooked bacon bits over the hash and serve warm.

Ham and Cheese Breakfast Bake

This delicious and cheesy dish by Annie O’Sullivan is quick and easy to make.

Total Prep Time: 1 hour and 20 minutes

Yields: 6

Here's what you need:

• 2 1/2 c. low-fat milk
• 8 large eggs
• 2 tbsp. Dijon mustard
• 1 tsp. chopped thyme
• 1 large baguette
• 8 oz. Cheddar cheese
• 8 oz. thinly sliced deli ham
• 1 tbsp. snipped chives

Here's how to prepare it:

1. Grease a square 2-quart baking dish with nonstick spray.
2. In a large bowl, whip milk, eggs, mustard, thyme, and ¼ teaspoon each salt and pepper to blend.
3. In a baking dish, arrange half of the bread, overlapping. Pour half of the milk mixture over bread; sprinkle with half of Cheddar. Top with ham, then repeat the layering of bread, milk, and Cheddar. Cover dish; chill for 1 hour or up to overnight.
4. Preheat oven to 350 degrees F. Bake 50 to 55 minutes or until golden and custard is set. Let it stand for 5 minutes before serving. Garnish with chives.

Best-Ever Blueberry Buckle

This blueberry buckle by Lena Abraham is perfect for breakfast, lunch or even snacks. It's not too sweet, tender and super-addictive crumb topping.

Total Prep Time: 1 hour and 15 minutes

Yields: 9

Here's what you need:

FOR CRUMBLE TOPPING

• 1/2 c. all-purpose flour
• 1/3 c. granulated sugar
• 4 tbsp. melted butter
• 1 tsp. ground cinnamon
• Pinch kosher salt

FOR CAKE

• 2 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 4 tbsp. butter softened to room temperature
• 1/2 c. granulated sugar
• 1/4 c. packed brown sugar
• 1 large egg
• 2 tsp. pure vanilla extract
• 1 c. buttermilk
• 2 c. fresh blueberries

Here's how to prepare it:

1. Preheat oven to 375°.
2. Grease with nonstick cooking spray an 8" square baking pan and line it with parchment paper.
3. To make the crumble: In a medium bowl, mix all crumble ingredients until no dry spots remain.
4. To make the cake: In a large bowl, whip together flour, baking powder, and salt. In a medium bowl, beat to mix butter, sugars, egg, and vanilla. Add buttermilk and dry ingredients alternately until both are used. Gently mix in blueberries until just combined. In the prepared baking pan, transfer the cake mixture.
5. Top off with crumble mix in an even layer. Bake until a toothpick inserted into the center of the cake comes out clean for about 45 minutes.
6. Let it cool for at least 15 minutes before slicing and serving the cake.

Don't forget to mix some fruity and delicious spring cocktails for your guests to sip on while enjoying their sumptuous meal. And to add a more festive touch to your lunch table, these cute Easter Bunny Wine Charms will surely look good on your cocktail and wine glasses.

Easter Sunday celebration is the special (especially delicious) holiday that many people celebrate so go forth and keep everyone's tummies full all day. These easy brunch ideas for the Easter celebration are easy to prepare and will surely satisfy your family and guests.

Cheers, Happy Easter!

Simply Charmed