Have a Hoppin’ Easter with These Remixed Brunch and Dinner Dishes

Now that we’ve had a few months to recover from the winter holidays, it’s time to dive into Easter full force. When conceptualizing the perfect Easter menu, think outside the basket with interesting twists like cheesy strata for brunch, butterflied-and-stuffed roasted ham for dinner and Instagram-ready Easter Candy Bark (pictured above) for dessert.

Hop to planning with our favorite recipes below.

The Jaw-Dropping Dinner Centerpiece: Fresh Ham with Tuscan Bread Stuffing

Stuff your ham like you’d stuff a Thanksgiving turkey. Tyler Florence’s Tuscan bread stuffing is filled with a mix of flavors and textures — including classic garlic and Parmesan, briny olives, fresh spinach and plump raisins — and is the perfect Easter dinner recipe.

The New-School Potato Side Dish: Leek and Potato Cake

 Move over, mashed potatoes. Debi Mazar and Gabriele Corcos’ potato “cake” (which is really more like a tart) has layers of flavors and textures, with sliced Yukon gold potatoes, caramelized leeks and nutty Parmesan cheese.

The Impressive Do-Ahead Brunch Casserole: Caramelized Onion, Spinach and Gruyère Cheese Strata

The best kinds of Easter brunch recipes are the ones that you don’t have to baby-sit. The night before your brunch, caramelize onions, toast some bread cubes, then mix them together with eggs, cheese and spinach. The blistered cherry tomatoes can be prepared while the strata bakes the morning of the party. 

The Nostalgic and Modern Brunch Drink: Orange Cream Mimosa

Have fun with the kids during an Easter egg hunt, then party like adults with Creamsicle-like cocktails. Tyler makes quick homemade orange sherbet and tops it off with champagne for a creamy take on a traditional mimosa.

The Leftover-Egg Hail Mary: Deviled Eggs with Candied Bacon

Wondering what to do with leftover dyed Easter eggs? Stuff ‘em with deviled egg filling and top with Kelsey Nixon’s sweet-and-salty candied bacon. It’s the new best kind of Easter candy.

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More Easter recipes from our friends:

The Lemon Bowl: Roasted Asparagus and Tangerines with Toasted Almonds
Creative Culinary: Deviled Eggs with Lemon Zest, Capers and Chives
The Mom 100: Spring Greens Salad with Kohlrabi and Golden Beets
Elephants and the Coconut Trees: Vanilla Pudding with Fruit Jam Topping
Napa Farmhouse 1885: Sauteed Broccolini With Garlic And Chile On Toast
Red or Green: Pasta With Kale, Garlic & Calabrian Chile
Big Girls, Small Kitchen: Fennel & Cherry Tomato Salad with Toasted Pistachios
Healthy Eats: 5 Spring Sides for a Healthier Easter Feast
Taste with the Eyes: Butter Lettuce Cups with Fried Goat Cheese, Green Apple, Meyer Lemon Cream
The Wimpy Vegetarian: Creamy Feta and Asparagus Casserole with Orzo
FN Dish: 5 Side Dishes That Are More Important Than the Easter Ham

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