The Ultimate Easter Brunch Checklist

Take the stress out of hosting an Easter brunch.

Ready or not, Easter is on its way. And if you’re hosting a big brunch, stay on track with our ultimate planning checklist. We’ll show you how to prep for the big day—starting three weeks in advance and going all the way up to your guests’ arrivals. Whether you’re a first-time host or an Easter pro, we guarantee that these tips and tricks will make your brunch stress-free.

Get our best Easter brunch recipes here.
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Download your Ultimate Easter Brunch Checklist here!

3 Weeks Before

  • Send invitations
  • Take inventory of tables, chairs, plates, cups, napkins and utensils. Make plans to fill in any gaps—such as borrowing folding chairs from a friend, picking up extra plates at a thrift store or purchasing disposable cups.

2 Weeks Before

  • Plan your menu and make a grocery list. We’ve compiled 100 of our easiest Easter brunch recipes just for you!
  • Design, cut and fold buffet markers. These will help guests navigate your buffet spread. Make sure to note any potential allergens on the cards.

1 Week Before

3 Days Before

  • Purchase remaining food ingredients
  • Wash serving dishes
  • Press any linens you plan to use

1 Day Before

Morning Of

  • Set serving dishes/platters on the buffet
  • Set out plates, cups, napkins and utensils
  • Prepare final recipes
  • Add finishing touches or garnishes to any foods you prepped in advance

1 Hour Before

  • Hold warm food in a 200-degree oven

30 Minutes Before

  • Set out food with corresponding markers on the buffet table

Just Before Guests Arrive

Finish your meal with one of these gorgeous Easter desserts.
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Katie Bandurski
As Senior Shopping Editor, Katie connects Taste of Home readers with the best gifts, deals and home products on the market. An avid foodie and a holiday enthusiast, Katie is an expert at cultivating meaningful moments. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and watching Christmas movies.