Easter breakfast shopping list
Use this checklist to shop for an Easter breakfast with bread, spreads, fruit, yogurt, granola, eggs, coffee and tea. Plan quantities from your confirmed guest count, then add the tableware and serving equipment needed for a buffet. Chilled items need fridge space before guests arrive, while shelf-stable supplies are easy to check a few days ahead. The tips below cover the items hosts most often underestimate or arrange too late.
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Tablesqty 5
- Chairsqty 32
- Buffet tablesqty 2
Tableware
- Breakfast platesqty 35
- Coffee cupsqty 35
- Water glassesqty 35
- Knivesqty 35
- Forksqty 35
- Teaspoonsqty 35
- Serving plattersqty 8
- Serving plattersqty 8
- Serving spoonsqty 8
- Butter knivesqty 4
Kitchen
- Cutting boardsqty 3
- Chef's knivesqty 3
- Mixing bowlsqty 4
- Measuring cupsqty 2
- Bread knivesqty 2
Equipment
- Coffee machinesqty 2
- Kettlesqty 2
- Coolersqty 2
- Hot traysqty 2
Decorations
- Easter tableclothqty 5
- Easter decorations
- Easter branchesqty 3
- Vasesqty 3
Catering
- Groceries
- White bread - 4 loaves
- Whole grain bread - 4 loaves
- Mini croissants - 40 pieces
- Mini rolls - 40 pieces
- Butter - 500 grams
- Strawberry jam - 2 jars
- Apricot jam - 1 jar
- Chocolate sprinkles - 2 packs
- Peanut butter - 2 jars
- Honey - 1 jar
- Young cheese - 1,5 kilogram
- Aged cheese - 1 kilogram
- Shoulder ham - 1 kilogram
- Smoked chicken breast - 500 grams
- Hummus - 4 tubs
- Cream cheese - 4 tubs
- Eggs - 48 pieces
- Greek yogurt - 4 kilogram
- Granola - 2 kilogram
- Cornflakes - 2 packs
- Strawberries - 2 kilograms
- Grapes - 2 kilogram
- Bananas - 3 kilograms
- Apples - 3 kilograms
- Cucumbers - 4 pieces
- Cherry tomatoes - 1,5 kilograms
- Fresh chives - 3 bunches
- Orange juice - 8 liters
- Apple juice - 4 liter
- Sparkling water - 6 bottles
- Still water - 6 bottles
- Coffee - 1 kilogram
- Black tea - 1 box
- Herbal tea - 1 box
- Milk - 6 liters
- Oat milk - 3 liters
- Sugar - 1 kilogram
- Lemons - 6 pieces
- Salt - 1 pack
- Pepper - 1 jar
- Paper napkins - 4 packs
- Cling film - 2 rolls
- Aluminum foil - 1 roll
- Parchment paper - 1 roll
- Paper towels - 4 rolls
- Trash bags - 1 roll
- Dish soap - 1 bottle
- Cleaning spray - 1 bottle
- Toilet paper - 12 rolls
Tips
- Plan about 2 to 3 bread portions per guest, plus spreads and butter. Buy extra bread if the breakfast runs longer than two hours or if sandwiches are the main meal.
- Allow 2 to 3 drinks per person during the first hour, combining coffee, tea and water. Check that you have enough coffee cups, teaspoons, water glasses and hot-water capacity before shopping.
- Buy 1 to 2 eggs per guest and boil them close enough to serving time that they can still be offered warm. Arrange a hot tray or another way to keep them at serving temperature.
- For fruit and yogurt, allow roughly 150 to 200 g of fruit and 150 to 200 g of yogurt per person. Prepare cut fruit shortly before serving and keep yogurt chilled until the buffet opens.
- Count plates, cups, glasses and cutlery against the final registration number, then add at least 10% spare pieces. Check serving platters, serving spoons, butter knives and bread knives separately; these are easy to overlook when the groceries are ready.
Frequently asked questions
- How much food do I need for an Easter breakfast?
- For each guest, plan 2 to 3 bread portions, 1 to 2 eggs, 150 to 200 g of fruit and 150 to 200 g of yogurt. Add spreads, granola and drinks according to the final guest count and the length of the breakfast.
- How many eggs should I buy for an Easter breakfast?
- Buy 1 to 2 eggs per guest, depending on how much bread, yogurt and fruit you serve. For 20 guests, that means 20 to 40 eggs, with a few extra if eggs are a central part of the buffet.
- When should I shop for an Easter breakfast?
- Buy shelf-stable items, decorations and tableware 3 to 5 days ahead. Shop for bread, fruit, yogurt and other chilled groceries 1 day before, then check fridge space and store them as soon as you return.
- How many plates and cups do I need for an Easter breakfast?
- Provide one breakfast plate, coffee cup, water glass, knife, fork and teaspoon per guest, plus at least 10% spare. For 30 guests, prepare at least 33 of each item where possible, and keep extra serving utensils available at the buffet.
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