Petite Treats Easter Brunch!

Petite Treats Easter Brunch!

Everyone knows brunch is my favorite meal of the week!  We have been hosting friends & family at our house for Easter brunch for years now and I was worried my menu was falling into a bit of a rut — a delicious rut – but a rut nonetheless!  To switch it up this year, I served all of my favorite brunch delicacies in miniature, bite-size versions!  Check out all of the details of my Petite Treats Easter Brunch below!!  XOXOXO


  • Mini Chicken & Waffles: Bake popcorn chicken nuggets according to package directions; Toast mini waffles; Build stacks; Serve with syrup on the side
  • Carrot Cake Bites: Mix-up one package of carrot cake mix in mini-muffin tins and place a dollup of cream cheese frosting on each
  • Egg-salad Sandwiches: Egg-salad recipe here placed on white bread with crusts removed, cut into triangles
  • Bacon Deviled Eggs: Recipe here topped with remoulade sauce
  • Sausage Roll-ups: Follow my sausage braid recipe, but instead of braiding, stuff a scoop of sausage mixture inside each croissant triangle and roll-up!  Note: 2x sausage mixture fills 3 8-pack rolls of refrigerated croissants
  • Fruit Salad Cups: In small cups, combine blueberries, strawberries, grapes, pineapple, bananas, and mandarin oranges; Top with coconut flakes
  • Hot Crossed Buns: Recipe here
  • Hard Boiled Eggs, dyed
  • Fruit Pizzas: Bake refrigerated sugar cookies, allow to cool; Meanwhile, combine 1/2 container cream cheese icing with 1/2 container marshmallow fluff; Ice cookies; Top with fruit; Refrigerate until ready to serve
  • Bacon Quiches: Purchase frozen petite quiches; Bake according to package instructions
  • Drinks: Mimosa bar, Coffee


  • Place cards: Using a silver sharpie, write each guests name on a plastic egg; Place in an egg cup on top of a napkin on the guest’s plate
  • Centerpiece: In glass containers, place Easter ‘grass’ and plastic eggs; I went with a monochrome look, but you could easily vary it up!