4 Super Easy, Super Yummy, Make Ahead Easter Breakfast/Brunch Recipes

I love holidays–all of them!  I enjoy making special goodies for my family and friends at this time too.  But often, it’s a busy time as well.  I feel pressured to get it all done.  The recipes I’ve included in this post are all easy and intended to be made the night before. So, this Easter, you can do your late night Easter bunny duties, and still get up in time to have a hot, yummy, special holiday breakfast before heading to church!  Now that’s my kind of cooking!  🙂

Honestly, these recipes are so easy, they can make any day a special day, and are great when company stays over too.  Just don’t tell anyone how easy they really are, and you’ll win the Hostess of the Year Award!  🙂

Joni’s Pecan Sticky Buns

I made these for some company this weekend, and my friends were raving about them.  Such a cinch too!


  • 1 36 count package of Rhodes frozen dinner rolls
  • 1 small bag of chopped pecans (add more or less to taste)
  • 1 stick  butter
  • 1 cup brown sugar
  • 1 Tbsp. milk
  • 1 1/2 tsp. cinnamon
  • 1 small box of vanilla pudding – not instant


  1. Butter the bottom of a 9 x 13 pan.
  2. Scatter the pecans evenly across the bottom of the pan.
  3. Lay 24 frozen rolls in the pan, 4 across, 6 down.
  4. On the stove over medium heat, melt the butter and add the brown sugar.  Add the milk and cinnamon, and stir until the sugar is dissolved, and the mixture has a thick, syrupy appearance.
  5. Pour the butter and brown sugar mixture over all of the rolls.
  6. Sprinkle rolls with the box of pudding
  7. Cover rolls with a light, cotton towel, and allow to rise at room temperature overnight.
  8. In the morning, preheat the oven to 325 degrees.  Remove towel, and pop the rolls in the oven for 30 minutes.
  9. While the rolls are baking, cover a cookie sheet or shirt box with tin foil (this will become your serving tray).
  10. After the baked rolls have cooled for 5 minutes, loosing the edges with a knife, cover the rolls with the cookie sheet or shirt box, and flip.
  11. Enjoy!

Amanda’s Creme Brulee French Toast

Yummy and different, this recipe makes a statement when served!


  • 6-8 Tbsp. butter
  • 1 cup packed brown sugar (I use a bit less)
  • 2 Tbsp. dark Karo syrup
  • 1 loaf French or Italian bread, sliced into 3/4″ slices
  • 5 eggs
  • 1 1/2 cups milk
  • 1 tsp. vanilla
  • 1 tsp. Grand Marneir OR 1 Tbsp. orange juice
  • 1/4 tsp. salt


  1. Combine butter, brown sugar and Karo in a sauce pan.  Simmer and stir until syrupy and smooth.
  2. Pour mixture into a 9 x 13 pan.
  3. Place sliced bread close together in pan on top of syrup mixture.
  4. In a medium bowl, whisk or beat eggs, milk, vanilla, Grand Marnier or orange juice and salt.
  5. When egg mixture is smooth, pour evenly over bread.
  6. Cover with foil and refrigerate overnight.
  7. In the morning, preheat oven to 350 degrees.
  8. Remove foil, and bake French Toast 35-45 minutes, until puffed and golden.
  9. Enjoy!

My Mom’s Egg Strata

With or without meat, this one is a crowd pleaser!  We even eat it for dinner sometimes.


  • 8 slices of bread, buttered and then cubed
  • 1/2 # of your favorite shredded cheese
  • 3 cups milk
  • 6 well beaten eggs, or the equivalent amount of egg substitute
  • 3/4 tsp. dry mustard
  • 1/2 tsp. salt
  • 1/2 cup diced onion
  • optional:  about 3/4 cup diced ham or cooked and crumbled bacon or sausage


  1. Grease your 9 x 13 pan.
  2. Alternate layers of bread, cheese, and meat (if using).
  3. Mix milk, eggs, dry mustard, salt and onions together.
  4. Pour milk mixture over bread and cheese layers.
  5. Cover with foil, and refrigerate overnight
  6. In the morning, preheat oven to 350 degrees
  7. Uncover strata.
  8. Bake for about 1 hour, until middle seems set.
  9. Enjoy!


Donna’s Overnight Coffee Cake

Easy-peasy, and able to be customized with the addition of a favorite fruit!

Cake Ingredients:

  • 2 cups flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 cup buttermilk (or add 1 Tbsp. cider vinegar to a scant cup of milk, and allow to sit 5 minutes)
  • 2/3 cup butter or margarine
  • 2 eggs

Topping Ingredients:

  • 1/2 cup brown sugar
  • 1/2 cup nuts-walnut or pecans (optional)
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg


  1. Grease 9 x 13 pan.
  2. In a large bowl, add all the cake ingredients and blend well with mixer until moistened.
  3. Pour into greased pan.
  4. In a small bowl, mix topping ingredients.
  5. Sprinkle topping on cake.
  6. Cover with foil, and refrigerate overnight.
  7. Preheat oven to 350 degrees.
  8. Bake, uncovered, for 30-40 minutes.
  9. Enjoy!

**If desired, before baking you can top the cake with sliced apples, peaches or pineapple, and then sprinkle topping on before baking.

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Beth celebrates the everyday wonders of life with a keen eye for deals, a flare for the color green, and an honest desire to share with her fellow moms here in town! Check out more of Beth's recent articles, and subscribe to our daily email/rss feed to see what she writes next!
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10 thoughts on “4 Super Easy, Super Yummy, Make Ahead Easter Breakfast/Brunch Recipes

  1. jody r says:

    printing these out so i can make them! the coffee cake and the stickys buns sounds wonderful! two of my favorite breakfasts.

  2. Beth says:

    Sassy–so glad you caught that! I’m correcting the recipe NOW. The pecans go in the pan first. And by the way, the rolls are killer delicious! 🙂 Thanks for the heads up!

  3. sally m. says:

    All the make -ahead recipes sound amazing–will have a hard time choosing which one to make this Easter Eve.

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