6 Easter Breakfast Recipes That Everyone Will Love

Mixing The Dough

• In a large bowl, whisk together 2 cups of flour, sugar and yeast
• In a microwave safe bowl, heat butter and milk in microwave for 45 seconds. (It's okay if all butter isn't fully melted!)
• Add the milk & butter mixture and egg to the flour & yeast mixture. Mix together until a thick, wet mixture is formed. 
• Add an additional 2 cups of flour and mix to fully incorporate. Add the remaining 1/2 cup of flour until a soft dough is formed.
• Knead together dough until it becomes smooth, and soft. The final mixture should bounce back after a finger is indented into it.
• Let the dough rest for 10 minutes, uncovered. Let the dough rest for 10 minutes, uncovered.
• Roll dough into a long rectangle, about 12" by 15"

Cinnamon Filling & Assembly

• Combine brown sugar and cinnamon.
• Spread softened butter over the top of the dough rectangle, leaving a 1/2" border around the edges non-buttered.  
• Sprinkle cinnamon mixture over butter layer.
• Roll dough from the 15" end into a thick log. Once rolling is complete, gently push together both ends of the log to make them even. 
• Divide dough into 12 pieces by scoring the surface of the log. Using a sharp serrated knife, cut the log into 12 pieces.  
• Place cinnamon rolls into a buttered 9"x13" pan. Cover with a towel and place in a warm location to proof for 1 hour.
• Preheat the oven to 350F. Bake for 30-35 minutes or until the edges are golden brown. Let cool for 10-15 minutes. Meanwhile, prepare the icing. 

Preparing The Icing

• In a medium sized bowl, whisk together powdered sugar, melted butter, vanilla and milk until smooth. Spread icing onto the tops of the warm cinnamon rolls. Serve and enjoy!

• In a bowl, whisk together flour, baking powder, cinnamon, and salt.
• In a separate bowl, beat the egg and mashed banana together.
• Stir in the milk.
• Add the dry ingredients to the banana mixture and gently mix until just combined.
• Heat a greased skillet over medium heat and scoop batter onto the pan. Cook until bubbles form on the surface, then flip and cook until golden brown.

Cinnamon Whipped Cream (the best part):

• Add heavy cream, sugar, cinnamon, and vanilla to a mixing bowl and beat on high speed for about 5 minutes, or until soft peaks form. Serve it piled high on warm pancakes and don’t skip the extra banana slices on top.

• Roast the Potatoes. I used 5 Yukon gold potatoes and diced them small so they’d cook evenly and get crispy.
• Toss with: Olive oil, paprika, garlic salt, pepper, AM seasoning salt
• Roast at 425°F for 20–25 minutes, flipping once, until golden and crispy.
• Cook the Turkey Sausage. I chopped the sausage into small pieces and cooked it in a skillet until browned and fully cooked, making sure any moisture cooked off.

Scramble the Eggs

• Whisk 10 eggs with: a splash of milk, AM seasoning salt, pepper
• Cook gently until just set and fluffy — don’t overcook.

Mix Everything in One Bowl

• Once the eggs, sausage, and potatoes were cooked, I added them all to one large bowl, then mixed in:
• Diced avocado (2 1/2 avocados)
• One container of pico de gallo
• 2 1/2–3 cups shredded cheese
• This made assembly so easy — just scoop and roll.

Assemble the Burritos

• Lay out a tortilla, scoop filling down the center, fold in the sides, and roll tightly.
• I wrapped each burrito in a pre-cut foil sheet, which makes them perfect for the fridge or freezer and super easy to reheat.

• Grease a 9×13 baking dish and add bread cubes evenly.
• In a bowl, whisk the eggs, milk, sugar, vanilla, cinnamon and nutmeg together.
• Pour the mixture over the bread cubes. Make sure everything is coated!
• Cover and refrigerate overnight (or at least a few hours)
• When ready to bake: preheat to 350F
• Mix the streusel topping by combining butter, brown sugar, flour and cinnamon until a crumble forms.
• Sprinkle on top and bake for 45-55 minutes (depending on how crispy you like it)
• If the top of the French toast bake is getting dark, you can cover it with foil to prevent too much browning.

• Preheat the oven
• Preheat your oven to 375°F and line a baking sheet with parchment paper.
• Make the filling
• In a small bowl, combine the brown sugar, cinnamon, flour, melted butter, and salt. Stir until smooth and crumbly—it should look like a thick brown sugar paste. Set aside.
• Prepare the crusts
• Roll out your two pie crusts into even sheets. Layer one on top of the other to ensure even sizing, then cut into 6 rectangles per crust (you’ll have 12 total).
• Assemble the pop tarts
• Spoon a small amount of the brown sugar filling onto six of the rectangles, leaving a small border around the edges.
• Top each one with another rectangle of dough.
• Use a fork to crimp the edges closed, then poke a few holes in the top with a fork so steam can escape.
• Bake
• Brush the tops lightly with melted butter and bake for 15–20 minutes, or until golden brown and crisp.
• Make the glaze
• While the pop tarts bake, whisk together powdered sugar, brown sugar, cinnamon, vanilla, and milk until smooth and creamy. Adjust consistency as needed—add a little more milk if too thick.
• Finish and serve
• Once the pop tarts are slightly cooled, drizzle or spread the glaze over the tops.
• Sprinkle with flaky salt if you like that sweet-salty finish (highly recommend!).

• Add brown sugar and honey to your espresso cup.
• Brew hot espresso directly over the sugar and honey to melt and mix.
• Fill a glass with ice and pour in your milk.
• Add the espresso mixture over the top.
• Sprinkle with a pinch of flaky sea salt and enjoy immediately!