Brunch is one of my favorite meals to host, but I refuse to be stressed about it. My ideal hosting setup is simple: a spread where everything complements each other. There are savory, fresh, and sweet dishes, so guests can mix and match and still end up with a plate that feels complete! Today’s brunch menu does just that. I tested it out for Easter this year and I can confirm it’s doable and delicious.
Today you’re getting a complete brunch menu, grocery list to follow, and PDF guide with all of the recipes to pull off an accidentally fancy spring brunch. Use it for Mother’s Day, showers, spring birthdays, or just an excuse to have people over!
The menu is designed to feel special without becoming a big production. The prep plan included walks you through exactly what to make and when, so by the morning of, you’re not scrambling—you’re sipping coffee and easing into the day.
It’s designed to feed up to 8 people; you can scale it up or down based on your crowd size. And if you’re not into making a whole brunch, you can also pick and choose recipes to incorporate into your weekly meal prep; everything is 100% versatile and flexible!
✨ If you want to jump right to week 4 of the April Meal Prep Plan, head here.
Here’s what’s on the table:
Cheesy chorizo egg bake for the main. It’s savory, a little smoky, and very crowd-friendly. Not to mention, super high-protein!!
Bacon, egg, and cheese scones double as a grab-and-go option for anyone who wants something a little more low-key. You can freeze them too!
Lemony, green veggie orzo salad keeps things fresh and bright.
DIY chia pudding bar is a choose-your-own-adventure option.
Orange Loaf Cake is for dessert with a citrusy glaze that feels like spring.
Beyond the recipes, there are a few extras to round things out: a full grocery list and prep plan, plus simple coffee syrups to make at home, and easy table touches so you can truly be the host with the most. Let’s get into it!
Looking for a dinner plan for the week? We’ve got over a year’s worth! My recommendation for this week is this one from last year, or you can browse the archive.
Bacon, Egg, and Cheese Scones
makes 8 scones | prep time: 30 minutes | bake time: 40 minutes
gluten-free, nut-free
INGREDIENTS
1 cup egg whites (230g or 6 large eggs) save one yolk for the egg wash
12 ounces uncured bacon
4 ounces cheddar cheese, shredded (about 1 cup)
1⁄3 cup finely chopped chives
2 cups gluten-free 1:1 baking flour (or all-purpose flour), measure with spoon and level method (270g), plus more for shaping
2 teaspoons baking powder
1 1⁄2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1⁄2 teaspoon ground black pepper
1⁄4 cup unsweetened milk of choice
1 egg yolk
flaky salt, optional for topping
INSTRUCTIONS
Cook the bacon according to package instructions. Finely chop and set aside.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Add the egg whites, chopped bacon, shredded cheddar, and chives to a large mixing bowl and whisk gently to combine. Add the flour, baking powder, salt, garlic powder, onion powder, and black pepper, and mix with a spatula until just combined.
Add the milk and mix until fully absorbed; the dough should be very thick but smooth. If the dough is not holding its shape or feels too wet, add 1/4 cup of additional flour and mix well with a spatula.
Sprinkle a clean counter or large cutting board with flour. Transfer the dough to the floured surface. Sprinkle flour on top of the dough. Gently press the dough into a smooth 9-inch circle (see photos for reference). Cut the circle into four even quadrants, then cut each quadrant into two even triangles. There should be 8 triangles in total. Place the scones on the prepared baking sheet, evenly spaced apart.
for the visual learners Add the egg yolk to a small bowl with a splash of water and whisk until combined. Use a pastry brush to lightly coat the tops of each scone with the egg wash, then sprinkle with flaky salt (if using).
Bake until the scones are firm to the touch and lightly browned on the outside, 18 to 22 minutes. Remove from the oven and cool completely on the baking sheet.
Store it: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
Reheat it: From refrigerated, bake or air-fry at 325°F until warm, about 5 minutes. Alternatively, microwave until warm, 1 to 2 minutes. To reheat from the freezer, either thaw in the refrigerator overnight, then bake or air-fry at 325°F for about 5 minutes, or, if wholly frozen, bake or air-fry at 325°F for about 10 minutes. Or, microwave until warm, 2 to 3 minutes.
recipe notes
Measurements in both cups and grams are included because gluten-free flour can vary in density, which can lead to slight differences in volume. I highly recommend measuring the flour using a kitchen scale, if available, for the most accurate measurement. You can also swap for a 1:1 ratio of traditional all-purpose flour if you are not gluten-free.
Spoon level method: Instead of sticking your measuring cup into your flour bin or bag, use a spoon to scoop flour into the cup. As it fills, level with the back of the spoon before adding more, until the cup is full.
Let’s continue on with the full menu!