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Easter Brunch Basket Ideas with Recipes from Canadian Chefs

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Egg Farmers of Canada has partnered with three Canadian chefs to create Easter-ready brunch recipes that highlight the versatility of eggs. Whether you’re hosting at home or building a brunch basket to bring along, these dishes offer sweet and savoury inspiration using ingredients you likely already have on hand. Full recipes from Chef Dale MacKay, Chef Craig Flinn, and Chef Minh Phat are below.

Chef Dale MacKay – Cheddar Bacon Zucchini Muffins

Prep time: 5 minutes
Cook time: 25 minutes
Serves: 12

These muffins combine sharp cheddar and bacon with zucchini for a moist, flavourful bake that works well for hosting or gifting.

Ingredients:

  • 2 eggs
  • ¾ cup (175 mL) milk
  • ½ cup (125 mL) melted butter
  • 3 tbsp (44 mL) honey
  • ½ cup (125 mL) grated zucchini
  • 1 cup (250 mL) grated cheddar cheese
  • ¾ cup (75 mL) cooked bacon (optional)
  • 1 cup (250 mL) all-purpose flour
  • 1 cup (250 mL) cornmeal
  • ⅓ cup (75 mL) white sugar
  • 2 tsp (10 mL) baking powder
  • ¾ tsp (4 mL) salt

Instructions:

  1. Grate zucchini and squeeze out excess moisture using your hands.
  2. Preheat oven to 400°F (204°C).
  3. Cook bacon until crispy, then chop into small pieces (omit if vegetarian).
  4. In a large bowl, whisk eggs, milk, melted butter and honey. Stir in zucchini, bacon (if using), and ¾ cup cheddar.
  5. In another bowl, mix flour, cornmeal, sugar, baking powder and salt.
  6. Combine wet and dry ingredients until just mixed—do not overmix.
  7. Grease a 12-cup muffin tin.
  8. Fill each muffin cup about ¾ full. Top with remaining cheddar.
  9. Bake for 20 minutes or until a toothpick comes out clean.
  10. Let cool for a few minutes in the tin, then transfer to a wire rack.

Serve warm on its own or paired with eggs cooked to your liking.

Chef Craig Flinn – Lemon Blueberry Bread Pudding

Prep time: 20 minutes
Cook time: 45 minutes
Serves: 8

Baked in mason jars and topped with lemon curd, blueberries and Chantilly cream, this dessert-style pudding adds a fresh note to your brunch table or basket.

Ingredients:

  • 1 egg, 2 egg yolks
  • ¾ cup (180 mL) 10% cream
  • 1 cup (250 mL) 35% cream
  • 2 tsp (10 mL) pure vanilla extract
  • ⅓ cup (80 mL) maple syrup
  • 4 cups (1000 mL) diced brioche (about 6 slices)
  • 1 ¼ cups (300 mL) fresh blueberries
  • ¼ cup (60 mL) melted unsalted butter
  • 2 tbsp (30 mL) brown sugar
  • 2 tbsp (30 mL) rolled oats
  • 2 tbsp (30 mL) powdered sugar
  • 1 ½ cups (375 mL) store-bought lemon curd

Instructions:

  1. In a bowl, whisk egg, egg yolks, 10% cream, 1 tsp vanilla and maple syrup until smooth.
  2. Preheat oven to 325°F (160°C).
  3. Stir in diced brioche, ¾ cup blueberries and melted butter. Let mixture soak in the fridge for 1 hour.
  4. Spoon into 8 wide-mouth mason jars, filling each ⅓ full. Press gently.
  5. Mix brown sugar and oats; sprinkle on each jar.
  6. Place jars in a deep roasting pan. Add boiling water until it reaches 1 inch up the jars. Bake 30 minutes or until set.
  7. Whip 35% cream, powdered sugar and remaining vanilla until stiff peaks form.
  8. Once jars are cool, spoon in 1–2 tbsp lemon curd, top with remaining blueberries, and finish with whipped cream. Seal and chill until serving.

Chef Minh Phat – Japanese Pancake Sandwiches

Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4

Fluffy Japanese-style pancakes stacked with bacon, cheddar and a sunny-side-up egg, then finished with maple syrup.

Ingredients:

  • 4 whole eggs
  • 4 egg whites
  • 4 egg yolks
  • ¼ cup (60 mL) milk
  • ½ cup (120 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • ¼ cup (60 mL) sugar
  • ½ tsp (2.5 mL) white vinegar
  • 1 tsp (5 mL) cornstarch
  • 8 slices bacon (optional)
  • 4 slices sharp cheddar cheese
  • Maple syrup, for serving

Instructions:

  1. In a bowl, whisk egg yolks with milk. Sift in flour and baking powder, mix until smooth.
  2. In a stand mixer, beat egg whites and vinegar on medium until foamy. Gradually add sugar and cornstarch, beating until stiff peaks form.
  3. Gently fold meringue into egg yolk mixture. Transfer to piping bag.
  4. Heat a non-stick pan on very low, lightly grease. Pipe 8 mounds of batter, cover and cook 8 minutes per side. Keep warm.
  5. Cook bacon until crisp, set aside. Fry remaining 4 whole eggs sunny-side up.
  6. Assemble: pancake, bacon, cheese, another pancake, a pat of butter, a sunny-side-up egg, and maple syrup on top.

Each recipe was crafted to bring flexibility and flavour to your Easter plans. Whether you’re hosting at home or surprising someone with a ready-to-enjoy basket, these dishes offer a simple way to mark the holiday with Canadian eggs front and centre.