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My Favorite Easter Brunch Recipe Ideas

Today I am sharing my favorite new Easter Brunch Recipe ideas. I used my favorite Easy Crab Cake recipe and created an “eggs benedict” style entree and a new gluten free cinnamon roll recipe.

Easter Brunch Menu

Just so you know, I knocked it out of the park on this one. Seriously. These Easter Brunch recipe ideas are amazing. I made a new version of Eggs Benedict with a Crab cake, poached egg, and a vegan Lemon Dill sauce that is out of this world.

Then I made Gluten Free Cinnamon Rolls in the Air Fryer. You can bake them in the oven if you want. Just so you know, we are calling them “Popables” because they are small and you can pop them in your mouth at anytime.

And as many times as you want. I mean, they are gluten free and cooked in an air fryer, right?

Easter Brunch Ideas

Look at these! Don’t they look delicious?

Easter Brunch Menu and Recipe Ideas

We were going to add a green salad but we ate too many cinnamon rolls and decided this was enough.

Also, just so you know, I have eight more brunch recipes included on my blog post today! Be sure to scroll down to see what my friends have cooked up.

Gluten Free Cinnamon Rolls Recipe

Crab Cakes with Poached Eggs and Lemon Dill Sauce

I love Eggs Benedict. And I love crab cakes.

So I created a recipe of both in a sort of “Eggs Benedict” style entree. I topped it off with a veggie version of my Lemon Dill sauce.

I was so excited to try this and I have to tell you, it did not disappoint.

In fact, it was unbelievable.

Easter Brunch Crab Cakes Eggs Benedict

For the Lemon Dill Sauce, I made my own “buttermilk” from Tofutti Dairy Free Sour Cream and a dash of Rice Vinegar. I have probably had the Lemon Dill Sauce forty times before and I promise, I could not tell the difference.

I use this sauce on so many things (such as grilled salmon) so I am beyond thrilled that I have a vegan alternative.

Eggs Benedict Recipe

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I struggled a bit trying to determine how to make a 3″ crab cake and then came up with a very easy solution! I placed the crab cake mixture on a flat cookie sheet, pressed it to about 1/2″ and then cut out the round cake with a 3″ biscuit cutter.

Easy Crab Cake Recipe

When I cooked them I didn’t crowd them in a pan and used a smaller spatula to turn them.

Cooking Crab Cakes

I know there are a lot of questions about poached eggs. My biggest piece of advice is to use an Egg Poacher Pan. It’s a no brainer and they are not only cooked right but the eggs end up looking so pretty too!

How to Poach Eggs

Here is my recipe for Crab Cakes and the Vegan Lemon Dill Sauce.

Yield: 9

Crab Cakes with Poached Eggs and Lemon Dill Sauce

Eggs Benedict Recipe

Prep Time 30 minutes
Cook Time 8 minutes
Additional Time 20 minutes
Total Time 58 minutes

Ingredients

  • Crab Cakes
  • 3 TBL plant based butter
  • 1 scallion, chopped fine
  • 1 glove garlic, minced
  • 2 TBL red bell pepper, chopped fine
  • Ground red pepper (cayenne) to taste
  • 3 TBL almond milk
  • 1 TBL dijon mustard
  • 1 egg, beaten
  • 1 tsp minced fresh basil
  • 1 tsp minced fresh parsley
  • 1 cup fine dry gluten-free panko bread crumbs
  • 1 pound fresh lump crabmeat
  • 1/4 cup parmesan cheese
  • 2 TBL olive oil
  • Lemon Dill Sauce
  • 3/4 cup Primal Kitchen avocado oil mayonnaise
  • 1/2 cup Tofutti sour cream
  • 1 tsp rice vinegar
  • 2 TBL fresh or dried dill chopped
  • 1 TBL minced fresh parsley
  • 2 tsp fresh lemon juice
  • 1 TBL grated lemon peel
  • 1 clove garlic, minced
  • Poached Eggs
  • 9 eggs

Instructions

Crab Cakes


1. Lightly chop the crab meat in the food processor and set it aside.

2. Melt one TBL of the plant butter in a large skillet and saute the scallion, garlic, and red bell pepper until wilted, about 2 minutes.

3. Add the ground red pepper, almond milk, and mustard.

4. Cool slightly. Add the egg, basil, parsley, 1/2 cup of the bread crumbs, and the crabmeat.

5. Mix lightly until moldable. Pour out onto a lined cookie sheet. Flatten the mixture out to 1/2" thickness. Using a ring mold the size of a hamburger patty, cut patties out of the crab mixture. You will need to press firmly.

6. If desired, combine the remaining 1/2 cup of bread crumbs and the parmesan cheese in a shallow dish. Sprinkle on top of the crab cake patties.

Chill for at least one hour. (The crab cakes can be made one day prior and refrigerated, covered, up to this point.)

Combine the oil and the remaining 2 TBL of butter over moderate heat in a large skillet.

Saute the crab cakes for 3 minutes on each side.

Lemon Dill Sauce

Combine all ingredients in a medium bowl.

Chill until the mixture thickens.

Poached Eggs

I used an egg poacher. For poached eggs in an egg poacher, fill the pot with water and fit the egg cup tray into the pot. Spray the cups with cooking spray. Once the water is boiling, crack the egg and carefully slide eggs into the egg cups one at a time. Cook 4-6 minutes for soft poached eggs.

Gluten-Free Cinnamon Rolls Cooked in the Air Fryer

As I mentioned, we are calling these Cinnamon Rolls “popables” because they are bite-sized. But the fact they are gluten free and vegan too makes them guilt free. Right?

Gluten Free Cinnamon Rolls Recipe

You can make these any size you want, but we made them in 3″ widths and cut them down to 1 1/2″ wide after adding the filling.

How to Make Gluten Free Cinnamon Rolls

I also aded a lot of the filling. I mean, why not, right?

How to Make Gluten Free Cinnamon Rolls

This photo shows how I placed them in the air fryer. You can actually fill up the entire basket and cook them all at once if you want. (We were experimenting so we made small batches!)

Gluten Free Cinnamon Rolls

I hope you enjoy my recipe for these yummy cinnamon rolls!

Yield: 20

Gluten-Free Cinnamon Rolls in the Air Fryer

Gluten Free Cinnamon Rolls

Gluten-free air-fryer poppable cinnamon rolls

Prep Time 30 minutes
Cook Time 6 minutes
Additional Time 2 minutes
Total Time 38 minutes

Ingredients

  • Dough:
  • 2 cups gluten-free measure for measure or one-to-one flour (I used Better Batter)
  • 1 TBL baking powder
  • 1 tsp salt
  • 1 cup Vanilla Coconut yogurt or other non-dairy yogurt types
  • Filling:
  • 1 stick Country Crock plant-based butter
  • 1 cup organic coconut sugar
  • 2 TBL ground cinnamon
  • Glaze:
  • ⅛ cup almond milk
  • ¼ cup powdered sugar
  • 1 tsp vanilla

Instructions

    1: Mix gluten-free flour, baking powder, salt, and yogurt together in a bowl. It will be crumbly. Use your hands to form the dough into a ball. If the dough will not form a ball, add a splash of yogurt until the dough binds but is not wet.

    2. In a small saucepan, melt the plant butter. Once the plant butter is melted, add the organic coconut sugar and cinnamon and mix until it forms a mud-like paste. 

    3. Roll the dough out into a rectangle about 9x6. I used a Silpat mat to roll the dough out on. Cut into two 3" strips using a butter knife. Also, run the knife under the dough strips to keep them from sticking to the Silpat or roll out the surface. 

    4. Spoon the cinnamon/sugar paste onto the dough strips to cover. Once covered with the paste, roll the dough. Pat each side of the dough to straighten the roll. Using a sharp knife, cut the roll in half and place it in the air fryer in a single layer. I placed the rolls next to each other so that they would not expand and unroll. Fill air fryer in a single layer. Air Fry/Bake at 390 for 6 minutes, checking at 3 minutes for doneness. Cook until golden brown. The filling will leak a little. Each air fryer is a bit different, so the timing may not be the same for the air fryer that you are using. Once the cinnamon rolls are golden brown, remove from the air fryer with tongs (an air fryer’s best friend) to keep them intact and place on cooling rack. 

    5. While the cinnamon rolls are in the air fryer, mix together the glaze ingredients until smooth. 

    6. Brush the with glaze to finish.

I hope you will try these recipes. They really are wonderful.

Easter Brunch Recipe

Frequently Asked Questions

What do you eat for Easter brunch?

A lot of families enjoy Family Easter Brunch Recipes. I a, excited this year to try my Crab Cake, Poached Egg and Lemon Dill Sauce Egg Recipe and my Gluten Free Cinnamon Rolls.

How do you create a brunch menu?

Brunch is a combination of items from breakfast and lunch so I always create a menu featuring the best of both. I like to serve egg dishes from breakfast along with some heartier lunch recipes. I always suggest you include savory, sweet, fruit, eggs, breads, and some light options for those who aren’t as hungry. A buffet is always the best for our family so each person can decide exactly what they want to eat!

Links to the Items Shown in This Post

More Fabulous Easter Brunch Recipes from My Friends

9 Best Easter Brunch Recipe Ideas

Keto Low-Carb Dutch Baby Giant Pancake // Tatertots & Jello

Easy Waffle Eggs Benedict // Zevy Joy

My Favorite Easter Brunch Recipe Ideas // My 100 Year Old Home

Fluffy Japanese Souffle Pancake // Happy Happy Nester

Raspberry Greek Yogurt Muffins // The DIY Mommy

Waffle Brunch Board // Modern Glam

Blueberry Donuts with Lemon Glaze (Gluten Free) // Satori Design For Living

Brioche French Toast Muffins // Twelve on Main

Easter Brunch Recipe Ideas // My Sweet Savannah

 

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Nine Easter Brunch Recipes

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ABOUT LESLIE

Welcome to My 100 Year Old Home. I started my blog so I could share my passion for entertaining, décor, cooking, and crafts. You will find all this and more right here. Read more…

13 Responses

  1. Looks great! I printed the cinnamon roll recipe, but will use ghee and monk fruit brown as a sub, I would also like to try some with einkorn flour which is good for people who do not have celiac disease. Have been wanting to try the yogurt doughs. Thanks!

    1. I love that Jillian! Please let me know how yours turn out with your substitutions! So many options these days!

  2. I tried making gluten-free cinnamon rolls once and they were a total flop. Great to hear your recipe turned out well. Maybe I’ll give them a try! And your crab cakes- yum!

    1. I have been experimenting with gluten-free substitutions Shauna, and this one turned out so yummy! And I’m so happy to have a dairy free/vegan version for the lemon dill sauce!

  3. Being from Maryland, I always read crab cake recipes to see how others make them. When I read the first line of the instructions to lightly chop crabmeat in food processor, I gasped out loud. The bigger the pieces of crabmeat the better- never ever place it in a food processor. Your recipe might look and taste great, but it is no way an authentic crabmeat recipe. Have a Happy Easter and a great Spring, but leave the crabcakes to Marylanders.

    1. Wow, one of the things I love about cooking is that you can make a recipe any way you want. I’m just thrilled that whenever I make these crabcakes, everyone loves them.

  4. I just printed out your crab cake recipe because my husband and I ate them when we were at your house when you did your first painting workshop with Dreama. We loved them then and can’t wait to eat them again. Happy Spring!

    1. I love hearing from you Jerry! I have such fond memories of that dinner and workshop. I’m so glad you can have the crab cakes again. Best to both of you!

  5. I’m so excited to make this eggs Benedict for our Easter brunch. We are substituting vegan crab cakes. Do you serve the lemon dill sauce cold or warm it before serving?

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I'm Leslie,
Welcome to My 100 Year Old Home

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