15 Overnight Brunch Recipes for Easter

With blueberries and cream cheese, this easy French toast casserole will remind you of a sweet Danish pastry. Reviewers recommend using a baguette or French bread to soak up all the batter. Recipe reviewer Jill Wragg says, "It is a hit and is even good without the blueberries."

Please your gluten-free guests with this waffle recipe, that Buckwheat Queen says are "crispy and crunchy outside, but are melt-in-your-mouth soft on the inside." The batter for these pancakes sits on the counter overnight saving you precious space in the fridge.

"Easy peasy" says recipe reviewer Laurie of this four-ingredient egg-based casserole that whips up quickly, and is keto-friendly. Rich with cheese and sausage and infinitely adaptable, some reviewers suggest using Italian sausage or adding mushrooms, green chiles, or  herbs de Provence to change it up.

A fun project for kids, this recipe transforms a premade cake, frosting, and coconut into a delightful centerpiece. You can assemble and frost the cake ahead of time, then decorate it the next day, just before serving. It's also a great way to use those extra jellybeans!

DeeAnn raves, "This ham was a big hit at an Easter party a few years back. I got the recipe and have been making it ever since! It's simple since it only has 3 ingredients, but it's delicious nonetheless!" Using a slow cooker means the stove is free for available for cooking other dishes.

Anyone who loves peanut butter cups will love these peanut butter-filled chocolate Easter eggs. Reviewers suggest freezing or refrigerating the peanut butter eggs overnight before coating them in chocolate and decorating them and also using a refillable plastic Easter egg to perfectly form the candy.

Looking for a twist on the classic deviled eggs? Hot sauce, spicy brown mustard, and freshly ground black pepper add the heat to these eggs that also include sweet pickle relish, garlic, and whipped chive and onion cream cheese spread. Delight your guests with these deviled eggs that reviewers praise for their creamy texture.

Recipe creator LAGIRL says, "I'm a Southern girl and these are the ultimate buttermilk biscuits. They're easy to make and, the best part is, you put the dough in the fridge the night before to let them rise extra high!" If you don’t have self-rising flour, take the advice of recipe reviewers who recommend adding two tablespoons of baking powder to all-purpose flour.

"Even if you think you don't like asparagus you have to try this," says recipe creator Bettina. A terrific breakfast casserole, it offers a great way to use leftover ham. The combination of ham, asparagus, red bell peppers, and onions make it a colorful and delicious entree that just happens to be a snap to put together.

A hearty salad that's colorful and satisfying is a great accompaniment to egg dishes and sweet pastries. Says recipe creator Nancy, "It's the dressing that makes this salad so delicious." She also notes that it can be made the night before you can use grated Cheddar cheese instead of Parmesan if you prefer.

Like little omelets cooked in a muffin pan, recipe creator Cindy Anschutz Barbieri says, "The best part of these egg muffins is you can use any of your favorite fillings. I love to use leftover sausage, zucchini, spinach, and tomatoes." She also recommends freezing them and microwaving just before serving and notes that they are both good for paleo and gluten-free diets.

This dreamy layered crepe cake is pastel pretty with filling of sweetened whipped cream, mascarpone, and strawberry jam. Recipe creator Chef John says that chilling it thoroughly gives the cake gorgeously defined layers. Reviewer Del recommends swapping out strawberry jam with apricot jam.

A favorite at potlucks, this casserole made from bread soaked with an egg batter and studded with bacon and mushrooms is a hearty entree. Chopped jalapeño peppers are a popular addition suggested by several reviewers. Recipe reviewer Chris in Seattle suggests swapping out diced ham  or chicken if you don’t want to use bacon.

Imagine waking your family up with the smell of coffee cake.  It's spiced with cinnamon and nutmeg and has a crumbly pecan streusel on top. Whip up the batter for this cake, let it rest overnight in the refrigerator, and it bakes up in just 30 to 45 minutes.

A classic French dish, this version of quiche takes just 20 minutes to prepare, then it is frozen and finally baked for an hour before serving. Recipe reviewer mam6250 says, "The basic ingredients are the perfect base for almost any add-ins."