23 Delicious Recipes for the Perfect Spring Brunch

What better way is there to celebrate spring, than to invite friends and family over to enjoy a delicious meal in good company? We've rounded up our favorite spring brunch recipes that feature seasonal ingredients and light, fresh flavors. They are special enough for Easter lunch, book club meetings, or whenever you host guests for brunch this season.

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Classic Eggs Benedict

Kristina Vanni

Serve classic eggs Benedict when you want to impress brunch guests. Perfectly poached eggs, salty Canadian bacon or ham, and warm, creamy hollandaise sauce are layered over toasted and buttered English muffins, for the ultimate combination of breakfast ingredients.
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Bananas Foster French Toast Casserole

The Spruce / Diana Chistruga

Brunch guests will go bananas for this rich and filling French toast casserole you can make the night before. Cubes of egg-soaked bread, sliced bananas, homemade caramel sauce, whipped cream, and optional rum make this indulgent overnight breakfast dish a real knockout.
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Spinach Frittata With Bacon and Cheddar

The Spruce / Maxwell Cozzi

In less than an hour, you can prepare and serve a homemade, eggy Italian-style frittata to brunch guests. The spinach, bacon, and cheddar cheese give this dish excellent flavor.
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Orange Buttermilk Pancakes

Pinghung Chen / EyeEm / Getty Images

Fluffy orange buttermilk pancakes infused with lively citrus flavor from orange juice and zest are a refreshing variation on the usual pancakes. Serve them with sausages or bacon, and some fresh sliced fruit, for a complete brunch plate.

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Scrambled Eggs With Smoked Salmon

Winter, Tim / Getty Images

Treat your brunch guests to a restaurant-style dish, with this amazingly easy recipe for perfectly creamy scrambled eggs, with soft and salty chunks of delicious smoked salmon. Serve piled high on buttered brioche toast, or with your favorite sweet breakfast rolls.
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Fluffy Pecan Waffles

The Spruce / Diana Rattray

These yummy Southern-style breakfast waffles have a light and fluffy texture, with a surprising crunch from pecan pieces in the batter. Dress them up to your tastes, with the great ideas and tips for variations in the recipe.
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Blueberry Biscuits

The Spruce Eats / Anita Schecter

The bright flavor of blueberry biscuits is a welcome addition to the season. This recipe is quick and bakes delicious biscuits with fresh blueberries and lemon zest. Finish them off with a homemade lemon glaze, and they're ready for the brunch table.
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Asparagus Pizza

The Spruce Eats / Anita Schecter

This asparagus pizza recipe is light yet satisfying, and surprisingly easy to make. It pairs the spring vegetable with baby arugula and a blend of ricotta, mozzarella, and Parmesan cheeses. Serve it as the main dish or an appetizer.

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Sourdough Pancakes

Leah Maroney

There's no shortage of pancake ideas when it comes to brunch, but have you ever had sourdough pancakes? These sourdough pancakes offer just the right mix of sweetness and tang, all with a tender, chewy bite. They require overnight prep, but the final product is well worth it. After you try this recipe, we're betting you'll add it to your stable of favorites.
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Lemon Poppy Seed Muffins

The Spruce Eats / Kristina Vanni

Lemon poppy seed muffins are filled with bright, delicious flavors that pair perfectly with coffee and fresh-squeezed juice. This recipe creates jumbo muffins with a sweet lemon drizzle on top, though you can make them smaller, too. They have all the charm of a bakery or coffee shop, and they're easy to make at home.
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Dutch Baby Pancake

Kristina Vanni

This easy but impressive Dutch baby pancake is the perfect vessel for the fresh berries of the season. A few ingredients are mixed together, poured into a hot buttered pan, and baked until puffed up. The edges become crispy while the center turns custardy.
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Eggs Florentine

The Spruce / Elaine Lemm

Eggs Florentine is similar to brunch favorite eggs Benedict, but omits the ham, adding lightly wilted fresh spinach greens instead. They sit upon toasted English muffins, along with lightly poached eggs and a simple, buttery hollandaise sauce.

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Croque-Monsieur

The Spruce / Julia Hartbeck

Treat guests to a French bistro-style brunch, with this classic recipe. Use an eggy bread, such as brioche or challah, for this delicious grilled cheese toastie that features a perfectly fried egg, melted Gruyère cheese, and a topping of bechamel sauce.
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Pain Perdu

The Spruce / Leah Maroney

Pain perdu (literally "lost bread") is a yummy variation on French toast that originated in New Orleans, as a way to use up leftover bread. Thick baguette slices are soaked in a cinnamon-spiced egg batter, lightly browned in a skillet, and then baked to perfection. Serve topped with maple syrup, or a sprinkle of powdered sugar and fresh fruit.
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Blueberry and Ricotta Muffins

John E. Kelly / Getty Images

Light and fluffy ricotta blueberry muffins are studded with blueberries for a special treat that will wow guests at brunch, or at bridal and baby showers. Serve while still warm from the oven, or freeze up to 3 months for enjoying later.
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Deviled Egg Salad

Leah Maroney

A combination of two delicious springtime brunch dishes, deviled egg salad is quick and easy to make and fun to eat. Serve with toast points as an appetizer or as part of the main spread.

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Avocado and Poached Egg Toast

The Spruce / Leah Maroney

Avocado and poached egg toast is an easy recipe that combines your favorite morning foods. You can skip the hot sauce in this recipe if you don't like spice, substituting a drizzle of fresh lemon juice and a sprinkle of salt instead, to wake up the avocado.
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Brioche Bread Pudding With Vanilla Custard

Lauri Patterson / Getty Images

Egg and buttery brioche bread add richness to this home-style bread pudding recipe that makes a wonderful brunch dessert. The bread cubes are soaked in a simple, lightly spiced homemade custard, with optional brandy for a touch of decadence. Serve topped with whipped cream.
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Asparagus Leek Quiche

Molly Watson

Quiche is always welcome at brunch, and this one gets plenty of flavor from leeks and seasonal green asparagus. Bake it in a prepared pastry shell, and plate with lightly dressed salad greens for an elegant mid-day main course.
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Shirred Eggs With Cheese

The Spruce Eats / Eric Kleinberg

Shirred eggs are baked in the oven in individual ramekins, with a drizzle of heavy cream, and a little melted cheddar, for a simple and cheesy egg dish with an elegant presentation. Serve atop a pile of dressed salad greens, or alongside bacon or sausage and fresh fruit.

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Traditional Scones

The Spruce

Traditional British scones are often served at afternoon tea, and make a fabulous last-minute brunch addition, served with plenty of butter and jam, or heavy cream for topping. The yeast-free dough is simple to prepare and bakes in your oven in only 15 minutes.
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Carrot Cake Pancakes

The Spruce / Leah Maroney

Fluffy homemade pancakes with all the flavor and spice of carrot cake—including heavenly cream cheese icing on top—are a sweet way to celebrate spring. Add some chopped pecans to the batter for crunch if you like, and serve these flapjacks for an indulgent weekend breakfast or Easter brunch.
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Green Shakshuka

Anita Schecter

Shakshuka is a traditional Middle Eastern breakfast dish with poached eggs cooked in a sauce. This super-nutritious version is packed with leafy greens, cooked in a creamy, cumin-spiked sauce, with perfectly poached eggs nestled on top.