Healthy Recipes to Bring to Easter Brunch

Brunch can be a greasy, sugary, fatty affair, especially during the holidays. When you’re working toward weight loss goals, many of your favorite brunch foods (and drinks!) can make you feel like you’re reversing course. If your family has an Easter brunch tradition, bring some balance to brunch with these delicious, healthy recipes! 

Spring Vegetable Frittata

At a family brunch, vegetable offerings can be sparse. This spring vegetable frittata is perfect for the season and a hearty option for anyone in the family looking to get their fill of vegetables. 


– 8 large organic eggs
– 1/4 cup of organic, whole-milk ricotta cheese
– 3/4 teaspoon of sea salt
– 1/2 teaspoon of freshly ground black pepper
– 1/4 cup of roasted shelled pumpkin seeds
– 2 tablespoons of extra-virgin olive oil
– 1/2 cup of thinly sliced leeks, white and light green parts only
– 1/2 cup of thinly sliced scallions
– 1 cup of quartered, stemmed and sliced mushrooms
– 1 cup of large diced asparagus
– 1/4 cup of freshly grated Parmesan cheese


  1. Preheat the oven to 375°F.
  2. In a medium bowl, whisk the eggs, ricotta cheese, salt and pepper together until frothy.
  3. Heat the olive oil in an oven-proof skillet over medium-high heat.
  4. Add the leeks, scallions, mushrooms and asparagus to the skillet and sauté for five minutes, stirring often.
  5. Turn the heat down to low and pour the egg mixture into the skillet. Stir gently to combine.
  6. Sprinkle the pumpkin seeds on top and gently push them into the egg mixture.
  7. Sprinkle the Parmesan cheese on top.
  8. Place the skillet in the preheated oven and bake for 25-30 minutes, or until the edges of the frittata are golden brown and the center is set.
  9. Let the frittata cool for five minutes before serving.

Greek Yogurt Fruit Parfait

Most of the fruits you’ll find at brunch are cooked into baked goods or offered as a side on their own. This Greek yogurt parfait will add some much needed color, vitamins and protein to Easter brunch. 


– 1 cup plain Greek yogurt
– 1/2 cup blueberries
– 1/2 cup raspberries
– 1/4 cup sliced almonds
– 1 tablespoon honey


  1. In two glass jars or small bowls, layer 1/4 cup yogurt in the bottom of each.
  2. Top with an even layer of blueberries.
  3. Top with the remaining yogurt.
  4. Arrange the raspberries evenly over the yogurt.
  5. Sprinkle the sliced almonds evenly over the yogurt and fruit.
  6. Drizzle with honey and enjoy!

Spinach and Ham Egg Cups

Maybe you’re looking for something more savory and low-carb. The great thing about egg cups is that they’re easy to make and versatile! If you’re not looking to use leftover ham, you can easily substitute an equivalent amount of cooked turkey bacon or sausage. 


– 5 large eggs
– 1/3 cup of cooked, diced ham
– 1/3 cup of fresh, chopped spinach
– 2 tablespoons of freshly grated Parmesan cheese
– Salt and pepper to taste
– Non-stick cooking spray


  1. Preheat your oven to 350°F.
  2. Grease a 12-cup muffin tin with the non-stick cooking spray.
  3. In a medium bowl, whisk the eggs until they are light and fluffy.
  4. Add the ham, spinach, Parmesan, salt and pepper to the eggs and stir until fully combined.
  5. Evenly divide the egg mixture among the 12 muffin tins, filling each one about three-fourths full.
  6. Bake the egg cups for 15-20 minutes, or until they are set in the center.

Any of the recipes here are sure to be crowd pleasers for the whole family, even the picky eaters. Bringing healthy food to holiday celebrations can help you stay on track for achieving your weight loss goals while giving you a chance to show off your cooking skills. I hope you enjoy at least one of these delicious recipes! Happy Easter!