Brunch shouldn’t mean pulling an all-nighter the Saturday before a holiday. Spread the work so Easter morning is mostly assembly and warming—not improvisation under pressure.

Two days before

Bake anything that keeps well: coffee cakes, quick breads, tarts with stable fillings. Prep casserole fillings (vegetables, cheeses, meats) and refrigerate components separately if needed.

Day before Easter

Assemble overnight bakes (French toast, strata), wash and chop greens, make dressings, slice citrus for salads. Set the table if it helps your nerves—fewer moving parts Sunday morning.

Morning of

Bake strata or pastries, warm proteins, brew coffee, assemble platters. Choose one fresh item that benefits from last-minute prep—like avocado toast toppings or a bright herb salad.

Feeding a crowd

Scale egg dishes and baked goods first—they feed many without babysitting multiple pans on the stove. Use one grocery list with quantities bumped for duplicates (bread, butter, eggs, fruit).

Let brunch feel abundant—not frantic.