Welcome to Your Best Easter Brunch Yet

There’s something truly magical about Easter brunch—the table is set with fresh spring flowers, the morning light streams through the windows, and the aroma of something incredible fills the kitchen. And if you’re anything like us at The Glitzy Pear, that incredible aroma is coming from a well-seasoned cast-iron skillet.

Cast iron is the ultimate brunch companion. It delivers unmatched heat retention, creates those gorgeous golden crusts we all crave, and brings a rustic charm to any table setting that just screams “holiday.” Plus, cooking in cast iron means you can go from stovetop to oven to table seamlessly—less cleanup, more time with the people you love.

In this comprehensive guide, we’re sharing 15 of our absolute favorite Easter brunch recipes, each designed specifically for your cast-iron skillet. From sweet to savory, simple to show-stopping, we’ve covered every course and every craving. Each recipe includes a complete ingredient list, detailed step-by-step instructions, and insider pro tips to help you nail it every single time.

So preheat that skillet, pour yourself a mimosa, and let’s make this Easter brunch one for the books.

Recipe 1: Classic Egg in a Hole

A nostalgic breakfast staple that’s simple, satisfying, and stunning in cast iron.

Prep Time: 5 minutes

Cook Time: 5 minutes

Servings: 2

Ingredients

• 2 thick slices of sourdough or brioche bread

• 2 large eggs

• 2 tablespoons unsalted butter

• Salt and freshly cracked black pepper

• Fresh chives for garnish (optional)

• Flaky sea salt for finishing

Step-by-Step Instructions

Step 1: Use a 2–3 inch round cookie cutter or the rim of a drinking glass to cut a hole in the center of each bread slice. Save the cutout circles—you’ll toast those too.

Step 2: Place your 10-inch cast iron skillet over medium heat and add 1 tablespoon of butter. Let it melt and coat the pan evenly, swirling gently.

Step 3: Place both bread slices in the skillet. Let them toast for about 1 minute until the underside is golden. Place the cutout circles in any open space in the pan.

Step 4: Carefully flip the bread slices. Crack one egg into each hole. Season with salt and pepper.

Step 5: Cover the skillet with a lid or aluminum foil and cook for 2–3 minutes until the egg whites are set but the yolk is still runny.

Step 6: Slide onto plates, top with fresh chives and a pinch of flaky sea salt. Serve the toasted bread circles alongside for dipping.

Pro Tips

⭐ Use room temperature eggs for more even cooking.

⭐ Brioche gives a buttery, richer flavor, while sourdough adds tang.

⭐ For Easter flair, use an egg-shaped cookie cutter for the hole.

Recipe 2: Spring Vegetable Frittata

A vibrant, crowd-pleasing egg dish loaded with the best of the spring garden.

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6

Ingredients

• 8 large eggs

• 1/4 cup whole milk or heavy cream

• 1 cup asparagus tips, cut into 1-inch pieces

• 1/2 cup cherry tomatoes, halved

• 1/2 cup fresh baby spinach

• 1/3 cup crumbled goat cheese or feta

• 1/4 cup diced red onion

• 2 tablespoons olive oil

• 1 teaspoon fresh thyme leaves

• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Preheat your oven to 375°F. Whisk together the eggs, milk, salt, pepper, and thyme in a large bowl until well combined. Set aside.

Step 2: Heat olive oil in a 10-inch cast-iron skillet over medium heat. Add the diced red onion and sauté for 2 minutes until softened.

Step 3: Add the asparagus tips and cook for another 2–3 minutes until bright green and slightly tender.

Step 4: Scatter the cherry tomatoes and baby spinach into the skillet, stirring gently until the spinach wilts, about 1 minute.

Step 5: Pour the egg mixture evenly over the vegetables. Let it cook undisturbed on the stovetop for 2 minutes until the edges begin to set.

Step 6: Scatter the crumbled goat cheese over the top. Transfer the skillet to the preheated oven.

Step 7: Bake for 12–15 minutes until the center is set and the top is lightly golden. A toothpick inserted in the center should come out clean.

Step 8: Let the frittata rest in the skillet for 5 minutes, then slice into wedges and serve.

Pro Tips

⭐ Don’t overmix the eggs—gentle whisking keeps them fluffy.

⭐ Swap vegetables based on what’s in season: peas, zucchini, and mushrooms all work beautifully.

⭐ Serve right from the skillet for a gorgeous presentation.

Recipe 3: Gooey Skillet Cinnamon Rolls

Pull-apart perfection with a cream cheese glaze that will have everyone reaching for seconds.

Prep Time: 15 minutes (plus 1 hour rise time)

Cook Time: 25 minutes

Servings: 8–10

Ingredients

• 1 package (2 1/4 tsp) active dry yeast

• 3/4 cup warm whole milk (110°F)

• 1/4 cup granulated sugar

• 1/3 cup unsalted butter, melted

• 1 large egg

• 3 cups all-purpose flour

• 1/2 teaspoon salt

• For the filling: 3/4 cup packed brown sugar, 2 tablespoons ground cinnamon, 1/3 cup softened butter

• For the glaze: 4 oz cream cheese (softened), 1 cup powdered sugar, 1/4 cup whole milk, 1 tsp vanilla extract

Step-by-Step Instructions

Step 1: Dissolve yeast in warm milk with a pinch of sugar. Let it sit for 5–10 minutes until frothy and bubbly.

Step 2: In a large bowl, combine the yeast mixture with sugar, melted butter, egg, flour, and salt. Mix until a soft dough forms. Knead on a floured surface for 5 minutes until smooth and elastic.

Step 3: Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.

Step 4: Roll the dough into a 15×10-inch rectangle on a floured surface. Spread softened butter evenly across the surface, then sprinkle the brown sugar and cinnamon mixture all over.

Step 5: Starting from the long edge, roll the dough into a tight log. Slice into 8–10 even pieces using unflavored dental floss or a sharp knife.

Step 6: Grease a 12-inch cast-iron skillet with butter. Arrange the rolls, cut-side up, in the skillet, leaving a small gap between each.

Step 7: Cover and let the rolls rise for another 20–30 minutes while you preheat the oven to 350°F.

Step 8: Bake for 22–25 minutes until the tops are golden brown and the centers are cooked through.

Step 9: While baking, whisk together the cream cheese, powdered sugar, milk, and vanilla until smooth. Pour the glaze over the warm cinnamon rolls as soon as they come out of the oven.

Step 10: Serve directly from the skillet while warm and gooey.

Pro Tips

⭐ Dental floss slices the log cleanly without squishing the dough.

⭐ For an overnight option, refrigerate after placing in the skillet, then bake in the morning.

⭐ Add a pinch of nutmeg to the filling for an extra-warm flavor.

Recipe 4: Southern Cornbread Casserole

A creamy, savory, custard-like cornbread that pairs with absolutely everything on your brunch table.

Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: 8

Ingredients

• 1 box (8.5 oz) corn muffin mix

• 1 can (14.75 oz) cream-style corn

• 1 can (15 oz) whole kernel corn, drained

• 1 cup sour cream

• 2 large eggs, beaten

• 1/2 cup unsalted butter, melted

• 1 cup shredded cheddar cheese

• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F. Place your 10-inch cast-iron skillet in the oven while it preheats to get it nice and hot.

Step 2: In a large mixing bowl, combine the corn muffin mix, cream-style corn, whole kernel corn, sour cream, beaten eggs, and half of the melted butter. Stir until just combined—don’t overmix.

Step 3: Carefully remove the hot skillet from the oven. Pour the remaining melted butter into the skillet and swirl to coat the bottom and sides.

Step 4: Pour the cornbread batter into the hot skillet. It should sizzle slightly—that’s what creates the crispy crust.

Step 5: Sprinkle the shredded cheddar cheese evenly over the top.

Step 6: Bake for 30–35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 7: Let cool in the skillet for 10 minutes before serving. The cast iron will keep it warm for a long time.

Pro Tips

⭐ Preheating the skillet is the secret to a crispy bottom crust.

⭐ Add diced jalapeños or crumbled bacon for extra flair.

⭐ This reheats the next day—just warm it in the skillet on low.

Recipe 5: Shakshuka (Eggs in Spiced Tomato Sauce)

A North African-inspired dish that’s as stunning to look at as it is delicious to eat.

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili flakes (adjust to taste)

• 1 can (28 oz) crushed tomatoes

• 1 tablespoon tomato paste

• 6 large eggs

• 1/4 cup crumbled feta cheese

• Fresh cilantro and parsley for garnish

• Salt and pepper to taste

• Crusty bread for serving

Step-by-Step Instructions

Step 1: Heat olive oil in a 12-inch cast-iron skillet over medium heat. Add the diced onion and bell pepper. Cook for 5–7 minutes until softened and lightly caramelized.

Step 2: Add the minced garlic, cumin, smoked paprika, and chili flakes. Stir constantly for 30 seconds until fragrant.

Step 3: Pour in the crushed tomatoes and tomato paste. Stir well and season with salt and pepper. Bring to a gentle simmer and cook for 10 minutes until the sauce thickens slightly.

Step 4: Using the back of a spoon, create 6 small wells in the sauce. Crack one egg into each well. Be careful not to break the yolks.

Step 5: Sprinkle the crumbled feta cheese around and between the eggs.

Step 6: Cover the skillet with a lid and cook over medium-low heat for 5–8 minutes until the egg whites are set but the yolks are still runny.

Step 7: Remove from heat, garnish generously with fresh cilantro and parsley, and serve immediately with thick slices of crusty bread for dipping.

Pro Tips

⭐ For a milder version, skip the chili flakes entirely.

⭐ Individual mini skillets make gorgeous single-serve presentations.

⭐ This dish is naturally gluten-free (without the bread) and can be made dairy-free by omitting the feta.

Recipe 6: Puffy Dutch Baby Pancake

A dramatic, golden, oven-puffed pancake that deflates into a custardy, buttery dream.

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients

• 3 large eggs, room temperature

• 3/4 cup whole milk, room temperature

• 3/4 cup all-purpose flour

• 2 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• Pinch of nutmeg

• Pinch of salt

• 3 tablespoons unsalted butter

• Powdered sugar for dusting

• Fresh berries and lemon wedges for serving

Step-by-Step Instructions

Step 1: Place your 10-inch cast iron skillet in the oven and preheat to 425°F. The skillet must be screaming hot for the Dutch Baby to puff properly.

Step 2: In a blender, combine eggs, milk, flour, sugar, vanilla, nutmeg, and salt. Blend for 30–45 seconds until the batter is completely smooth with no lumps.

Step 3: Let the batter rest for 5 minutes while the oven finishes preheating.

Step 4: Carefully remove the hot skillet from the oven. Add the butter and swirl it around until it melts and coats the bottom and sides of the pan.

Step 5: Immediately pour the batter into the center of the hot, buttered skillet. Don’t stir or spread it.

Step 6: Place the skillet back in the oven and bake for 18–20 minutes. Do NOT open the oven door during baking—the puff needs consistent heat to rise dramatically.

Step 7: Remove when the edges are deeply golden and puffed high above the rim. The center should be set but slightly custardy.

Step 8: Dust generously with powdered sugar, top with fresh berries, and serve with lemon wedges. The Dutch Baby will deflate within minutes, so bring it straight to the table.

Pro Tips

⭐ Room temperature ingredients are essential—cold batter won’t puff.

⭐ A blender gives the smoothest batter, but a whisk works in a pinch.

⭐ For Easter, top with sliced strawberries and a drizzle of honey for a festive look.

Recipe 7: Crispy Cast Iron Hash Browns

Shatteringly crispy on the outside, tender on the inside—the way hash browns were meant to be.

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients

• 2 pounds russet potatoes

• 3 tablespoons unsalted butter or bacon grease

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

• Fresh rosemary, finely chopped (optional)

• Sour cream for serving

Step-by-Step Instructions

Step 1: Peel and shred the potatoes using a box grater or food processor fitted with a shredding disc.

Step 2: Place the shredded potatoes in a clean kitchen towel or cheesecloth. Wring out as much moisture as possible. This step is critical for crispy results—squeeze hard.

Step 3: Transfer the dried potatoes to a bowl and toss with garlic powder, onion powder, smoked paprika, salt, and pepper.

Step 4: Heat the butter or bacon grease in a 12-inch cast-iron skillet over medium-high heat until shimmering.

Step 5: Spread the seasoned potatoes into the skillet in an even layer, pressing down firmly with a spatula. Resist the urge to move them.

Step 6: Cook undisturbed for 6–8 minutes until the bottom is deeply golden and crispy. You’ll hear a satisfying sizzle.

Step 7: Flip the hash browns in sections (or as one piece if you’re feeling brave) and cook for another 5–7 minutes until the second side is equally crispy.

Step 8: Transfer to a serving plate, sprinkle with fresh rosemary, and serve with a dollop of sour cream.

Pro Tips

⭐ Removing moisture is the single most important step—soggy potatoes will never crisp.

⭐ Bacon grease adds incredible flavor but butter works perfectly too.

⭐ For loaded hash browns, top with shredded cheese, sour cream, and chives.

Recipe 8: Overnight Cast Iron French Toast Bake

Prep it Saturday night, bake it Easter morning—effortless elegance.

Prep Time: 15 minutes (plus overnight soak)

Cook Time: 40 minutes

Servings: 8

Ingredients

• 1 loaf day-old brioche or challah bread, cut into 1-inch cubes

• 8 large eggs

• 2 cups whole milk

• 1/2 cup heavy cream

• 1/2 cup maple syrup, plus more for serving

• 2 teaspoons vanilla extract

• 1 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

• Pinch of salt

• 3 tablespoons unsalted butter (for greasing)

• Powdered sugar and fresh berries for topping

Step-by-Step Instructions

Step 1: Generously grease a 12-inch cast-iron skillet with butter, making sure to coat the sides as well.

Step 2: Arrange the bread cubes in the skillet, filling it evenly. Pack them snugly, but don’t crush them.

Step 3: In a large bowl, whisk together eggs, milk, heavy cream, maple syrup, vanilla, cinnamon, nutmeg, and salt until smooth.

Step 4: Pour the custard mixture slowly and evenly over the bread cubes. Press the bread down gently with a spatula so every piece absorbs the liquid.

Step 5: Cover the skillet tightly with plastic wrap or aluminum foil and refrigerate overnight (or at least 4 hours).

Step 6: In the morning, remove the skillet from the fridge and let it sit at room temperature for 20–30 minutes while you preheat the oven to 350°F.

Step 7: Cut small pieces of butter and dot them across the top of the soaked bread.

Step 8: Bake uncovered for 35–40 minutes until the top is golden, puffed, and the center is set (not jiggly).

Step 9: Let cool for 5 minutes. Dust with powdered sugar, pile on fresh berries, and drizzle with warm maple syrup. Serve straight from the skillet.

Pro Tips

⭐ Day-old bread is key—it absorbs the custard without falling apart.

⭐ Challah and brioche are the gold standard, but thick-sliced Texas toast works too.

⭐ For added decadence, fold in 1/2 cup of cream cheese chunks before soaking.

Recipe 9: Skillet Biscuits and Sausage Gravy

Pure Southern comfort that will have your guests swooning before they’ve even sat down.

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 6–8

Ingredients

• For the biscuits: 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon sugar, 1/2 teaspoon salt, 6 tablespoons cold unsalted butter (cubed), 3/4 cup cold buttermilk

• For the gravy: 1 pound breakfast sausage (pork), 1/4 cup all-purpose flour, 2 1/2 cups whole milk, 1/2 teaspoon garlic powder, Salt, pepper, and a pinch of cayenne

Step-by-Step Instructions

Step 1: Make the biscuits first. Whisk together flour, baking powder, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Step 2: Add the cold buttermilk and stir gently with a fork until a shaggy dough forms. Don’t overwork it—lumps are good.

Step 3: Turn the dough onto a floured surface, pat it to about 1 inch thick, and cut out biscuits using a 2.5-inch round cutter. Press straight down without twisting.

Step 4: Place the biscuits snugly in a greased 10-inch cast-iron skillet. The biscuits should be touching—this helps them rise tall.

Step 5: Bake at 425°F for 14–16 minutes until the tops are golden brown.

Step 6: While the biscuits bake, start the gravy. In another skillet or the same one after removing biscuits, cook the breakfast sausage over medium-high heat, breaking it into crumbles, until browned and cooked through (8–10 minutes).

Step 7: Sprinkle the flour over the sausage and stir for 1–2 minutes to cook out the raw flour taste.

Step 8: Slowly pour in the milk while stirring constantly. Add garlic powder, salt, pepper, and cayenne.

Step 9: Continue stirring over medium heat for 5–7 minutes until the gravy thickens to a rich, creamy consistency that coats the back of a spoon.

Step 10: Split the warm biscuits, ladle generous amounts of sausage gravy over the top, and serve immediately.

Pro Tips

⭐ Cold butter and cold buttermilk are non-negotiable for flaky biscuits.

⭐ Don’t twist the biscuit cutter—it seals the edges and prevents rising.

⭐ Make the gravy a touch thinner than you think; it will continue to thicken as it sits.

Recipe 10: Crustless Cast Iron Quiche

All the custardy, cheesy goodness without the fuss of making pie crust.

Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: 6

Ingredients

• 8 large eggs

• 1 cup whole milk or half-and-half

• 1 cup shredded Gruyère cheese (or Swiss)

• 1/2 cup diced ham or cooked crumbled bacon

• 1/3 cup diced roasted red peppers

• 1/4 cup sliced green onions

• 2 tablespoons unsalted butter

• 1/2 teaspoon Dijon mustard

• Salt, pepper, and nutmeg to taste

• Fresh herbs for garnish

Step-by-Step Instructions

Step 1: Preheat your oven to 375°F. Butter a 10-inch cast-iron skillet generously.

Step 2: In a large bowl, whisk together eggs, milk, Dijon mustard, salt, pepper, and a pinch of nutmeg until smooth and well combined.

Step 3: Scatter the diced ham, roasted red peppers, green onions, and half of the shredded cheese across the bottom of the buttered skillet.

Step 4: Pour the egg mixture gently over the filling ingredients. Top with the remaining cheese.

Step 5: Bake for 30–35 minutes until the quiche is puffed, golden on top, and set in the center. It should jiggle only very slightly when you shake the pan.

Step 6: Let it rest in the skillet for 10 minutes—this allows the custard to set fully and makes slicing much easier.

Step 7: Garnish with fresh herbs, slice into wedges, and serve warm.

Pro Tips

⭐ Gruyère melts beautifully and adds a nutty depth, but any Swiss-style cheese works.

⭐ Pat the ham and peppers dry before adding to prevent a watery quiche.

⭐ This quiche is delicious at room temperature too, making it perfect for a buffet.

Recipe 11: Mixed Berry Cast Iron Cobbler

A bubbling, golden-topped berry dessert that doubles as the sweetest brunch centerpiece.

Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: 8

Ingredients

• For the filling: 4 cups mixed berries (strawberries, blueberries, raspberries, blackberries — fresh or frozen), 1/3 cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest

• For the topping: 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 6 tablespoons cold unsalted butter (cubed), 1/4 cup boiling water, 1 tablespoon turbinado sugar for topping

Step-by-Step Instructions

Step 1: Preheat your oven to 375°F.

Step 2: In a mixing bowl, gently toss the mixed berries with sugar, cornstarch, lemon juice, and lemon zest. Pour the berry mixture into a 10-inch cast-iron skillet and spread evenly.

Step 3: For the topping, whisk together flour, sugar, baking powder, and salt. Cut in the cold cubed butter until the mixture looks like coarse, shaggy crumbs.

Step 4: Add the boiling water and stir until a thick, sticky dough forms.

Step 5: Drop spoonfuls of the dough over the berry filling, leaving gaps so the berries can bubble through. Don’t try to cover every inch—the rustic look is part of the charm.

Step 6: Sprinkle the turbinado sugar over the dough for a sparkling, crunchy crust.

Step 7: Bake for 30–35 minutes until the topping is golden brown and the berry filling is thick and bubbling around the edges.

Step 8: Let cool in the skillet for 10–15 minutes before serving. Top with a scoop of vanilla ice cream or a generous dollop of whipped cream.

Pro Tips

⭐ If using frozen berries, don’t thaw them first—they’ll release too much juice.

⭐ Turbinado sugar gives an incredible crunch on top, but regular sugar works in a pinch.

⭐ The cobbler is best served warm, but leftovers are fantastic for breakfast the next day.

Recipe 12: Crispy Parmesan Smashed Potatoes

Smashed flat, seasoned up, and roasted until impossibly crispy in cast iron.

Prep Time: 10 minutes

Cook Time: 40 minutes

Servings: 6

Ingredients

• 1.5 pounds baby yellow or red potatoes

• 3 tablespoons olive oil

• 3 tablespoons unsalted butter, melted

• 1/2 cup freshly grated Parmesan cheese

• 3 cloves garlic, minced

• 1 teaspoon dried Italian seasoning

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

• Fresh parsley and flaky sea salt for garnish

• Sour cream or aioli for dipping

Step-by-Step Instructions

Step 1: Place the baby potatoes in a large pot, cover with cold salted water. Bring to a boil and cook for 15–20 minutes until fork-tender all the way through.

Step 2: Drain the potatoes and let them cool for 5 minutes until you can handle them.

Step 3: Preheat your oven to 425°F. Drizzle olive oil into a 12-inch cast-iron skillet and heat it in the oven while it preheats.

Step 4: Place each potato on a cutting board and use the bottom of a glass or measuring cup to gently smash it flat (about 1/2 inch thick). They should crack and spread but stay in one piece.

Step 5: Arrange the smashed potatoes in a single layer in the hot, oiled skillet. Brush the tops generously with melted butter.

Step 6: Sprinkle with minced garlic, Italian seasoning, smoked paprika, salt, and pepper. Top each potato with a generous pinch of grated Parmesan.

Step 7: Roast for 20–25 minutes until the edges are deeply golden and crispy and the cheese is melted and browned.

Step 8: Remove from the oven, garnish with fresh parsley and flaky sea salt, and serve with sour cream or garlic aioli for dipping.

Pro Tips

⭐ The more cracked and rough the surface after smashing, the crispier the result.

⭐ Don’t skip preheating the oiled skillet—this is what gives you a crispy bottom.

⭐ These can be prepped through the smashing step a day ahead and refrigerated.

Recipe 13: Ham and Cheese Skillet Strata

A layered, make-ahead bread pudding that’s savory, cheesy, and feeds a crowd.

Prep Time: 15 minutes (plus 2 hours or overnight soak)

Cook Time: 45 minutes

Servings: 8–10

Ingredients

• 8 cups cubed day-old French bread or sourdough (1-inch cubes)

• 2 cups diced ham (honey-baked or smoked)

• 2 cups shredded sharp cheddar cheese

• 1/2 cup diced green onions

• 8 large eggs

• 2 cups whole milk

• 1 cup heavy cream

• 2 teaspoons Dijon mustard

• 1 teaspoon garlic powder

• 1/2 teaspoon dried thyme

• Salt and pepper to taste

• 2 tablespoons unsalted butter (for greasing)

Step-by-Step Instructions

Step 1: Generously butter a 12-inch cast-iron skillet.

Step 2: Layer half of the bread cubes in the bottom of the skillet. Top with half the diced ham, half the cheese, and half the green onions.

Step 3: Repeat with a second layer of bread, ham, cheese, and green onions.

Step 4: In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, garlic powder, thyme, salt, and pepper until thoroughly combined.

Step 5: Pour the custard mixture slowly over the bread layers, pressing down gently with a spatula to ensure all the bread cubes absorb the liquid.

Step 6: Cover tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

Step 7: When ready to bake, remove the skillet from the fridge and let it come to room temperature for 30 minutes. Preheat the oven to 350°F.

Step 8: Bake uncovered for 40–45 minutes until the strata is puffed, golden on top, and the center is fully set (not jiggly).

Step 9: Let it rest in the skillet for 10 minutes, then cut into generous wedges and serve.

Pro Tips

⭐ The overnight soak makes a huge difference in texture—the bread becomes custardy throughout.

⭐ Swap the ham for cooked crumbled sausage or roasted mushrooms for variety.

⭐ Leftovers reheat beautifully in the microwave or a warm oven.

Recipe 14: Cast Iron Banana Bread

Moist, caramelized, and deeply flavorful—cast iron takes banana bread to another level.

Prep Time: 10 minutes

Cook Time: 45 minutes

Servings: 8–10

Ingredients

• 3 very ripe bananas, mashed

• 1/3 cup unsalted butter, melted

• 3/4 cup granulated sugar

• 1 large egg, beaten

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• Pinch of salt

• 1/2 teaspoon cinnamon

• 1/2 cup chopped walnuts or pecans (optional)

• 2 tablespoons butter for the skillet

• Flaky sea salt for topping

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F.

Step 2: In a large bowl, mash the bananas thoroughly with a fork. Stir in the melted butter, sugar, beaten egg, and vanilla extract until well combined.

Step 3: Add the flour, baking soda, salt, and cinnamon. Fold gently until just combined—a few lumps are perfectly fine. Fold in the nuts if using.

Step 4: Place 2 tablespoons of butter in a 10-inch cast-iron skillet. Put the skillet in the preheating oven for 3–4 minutes until the butter melts. Remove and swirl to coat the bottom and sides.

Step 5: Pour the banana bread batter into the hot, buttered skillet. Smooth the top gently.

Step 6: Sprinkle a pinch of flaky sea salt over the top for a sweet-salty contrast.

Step 7: Bake for 40–45 minutes until the top is deeply golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 8: Let cool in the skillet for 15 minutes, then slice and serve warm. The edges will be perfectly caramelized.

Pro Tips

⭐ The riper the bananas, the better the flavor—they should be covered in brown spots.

⭐ Cast iron gives banana bread the most incredible caramelized edges you’ve ever tasted.

⭐ Drizzle the top with a little honey or brown butter glaze for extra Easter-worthy flair.

Recipe 15: Creamy Lemon Herb Chicken Skillet

A hearty, elegant brunch-meets-lunch dish for when you want something truly satisfying.

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4

Ingredients

• 4 boneless, skinless chicken thighs

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• 1 cup chicken broth

• 1/2 cup heavy cream

• Juice and zest of 1 lemon

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1/2 cup sun-dried tomatoes, chopped

• 1/4 cup freshly grated Parmesan

• Fresh basil for garnish

• Salt and pepper to taste

• Crusty bread or roasted potatoes for serving

Step-by-Step Instructions

Step 1: Season the chicken thighs generously on both sides with salt, pepper, thyme, and oregano.

Step 2: Heat olive oil in a 12-inch cast-iron skillet over medium-high heat until shimmering.

Step 3: Place the chicken thighs in the skillet, presentation side down. Sear without moving for 5–6 minutes until a deep golden crust forms.

Step 4: Flip the chicken and cook for another 4–5 minutes until cooked through (internal temperature of 165°F). Remove the chicken to a plate and tent with foil.

Step 5: Reduce the heat to medium. Add butter to the same skillet. When it melts, add minced garlic and cook for 30 seconds until fragrant.

Step 6: Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. This is where all the flavor lives.

Step 7: Add the heavy cream, lemon juice, lemon zest, and sun-dried tomatoes. Stir well and let the sauce simmer for 3—5 minutes until it thickens slightly.

Step 8: Stir in the grated Parmesan until it melts and becomes creamy. Taste and adjust seasonings.

Step 9: Nestle the chicken thighs back into the sauce. Spoon the sauce over the top.

Step 10: Garnish with fresh basil leaves and serve immediately with crusty bread or alongside roasted potatoes.

Pro Tips

⭐ Don’t move the chicken while searing—patience creates that beautiful golden crust.

⭐ Chicken thighs are more forgiving and flavorful than breasts for this recipe.

⭐ This pairs beautifully with the Crispy Parmesan Smashed Potatoes (Recipe 12) for a complete brunch plate.

Final Thoughts from The Glitzy Pear

Easter brunch should be joyful, delicious, and beautiful—and with your trusty cast iron skillet by your side, it absolutely will be. Whether you’re serving a crowd of twenty or a cozy gathering for four, these 15 recipes give you everything you need to create a memorable holiday spread.

The beauty of cast-iron cooking is that it’s forgiving, versatile, and always delivers the gorgeous, rustic elegance that makes any dish look intentional and elevated. Mix and match these recipes to build your perfect brunch menu, and don’t be afraid to start prepping the night before. Your Easter morning self will thank you.

From our kitchen to yours, we wish you a happy, delicious Easter filled with good food, great company, and just the right amount of sparkle.

Happy Easter & Happy Cooking!

— The Glitzy Pear Team

Follow us @theglitzypear for more seasonal recipes, home styling tips, and everyday inspiration.