What to buy for an Easter brunch

An Easter brunch needs more than eggs, bread and coffee. Plan the food, drinks and serving equipment around your guest count, then check dietary requirements before you shop. This list also covers the items that are easy to forget: enough plates and cups, separate serving utensils for special-diet dishes, cooling space for chilled food and equipment for keeping hot dishes warm. Buy perishables close to the event and check shelf life before loading the fridge.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Tablesqty 6
Chairsqty 45
Buffet tablesqty 3
Coat racksqty 2
Tableclothsqty 6

Tableware

Breakfast platesqty 50
Bowlsqty 50
Coffee cupsqty 50
Glassesqty 60
Knivesqty 50
Forksqty 50
Spoonsqty 50
Serving plattersqty 12
Serving tongsqty 8
Serving spoonsqty 8

Kitchen

Cutting boardsqty 4
Chef's knifeqty 4
Bread knivesqty 3
Pansqty 3
Cooking potsqty 2
Mixing bowlsqty 4
Measuring cupsqty 2
Coolersqty 3

Equipment

Coffee machinesqty 2
Kettlesqty 2
Toastersqty 2
Food warmersqty 4
Induction platesqty 2

Decorations

Easter branchesqty 3
Plastic Easter eggsqty 40
Easter garlandsqty 4
Flower arrangementsqty 6
Name badgesqty 50
Table decorationsqty 6

Cleaning

Waste binsqty 4
Trash bag holdersqty 4
Washing-up tubsqty 3
Cleaning clothsqty 12
Broomqty 2
Vacuum cleaner

Catering

Groceries
- White bread - 4 loaves
- Whole grain bread - 4 loaves
- Mini croissants - 45 pieces
- Mini chocolate rolls - 45 pieces
- Eggs - 60 pieces
- Unsalted butter - 1.5 kg
- Young cheese - 1.5 kg
- Brie - 800 g
- Cream cheese - 800 g
- Ham - 1 kg
- Chicken breast topping - 800 g
- Vegetarian hummus - 1 kg
- Strawberry jam - 3 jars
- Apricot jam - 2 jars
- Chocolate sprinkles - 2 packs
- Peanut butter - 2 jars
- Mayonnaise - 1 jar
- Mustard - 1 jar
- Ketchup - 1 bottle
- Cucumbers - 6 pieces
- Cherry tomatoes - 2 kg
- Bell peppers - 8 pieces
- Arugula - 500 g
- Avocados - 8 pieces
- Grapes - 2 kg
- Apples - 20 pieces
- Bananas - 20 pieces
- Oranges - 15 pieces
- Melons - 3 pieces
- Yogurt - 5 kg
- Muesli - 1.5 kg
- Honey - 2 jars
- Currant buns - 40 pieces
- Sugar - 1 kg
- Coffee - 3 packs
- Tea - 2 boxes
- Semi-skimmed milk - 6 liters
- Oat milk - 4 liters
- Orange juice - 12 liters
- Apple juice - 6 liters
- Spa Blauw - 12 bottles
- Sparkling mineral water - 6 bottles
- Cola - 4 bottles
- Cola Zero - 4 bottles
- Ice cubes - 4 bags
- Pepper - 1 grinder
- Salt - 1 pack
- Paprika powder - 1 jar
- Curry powder - 1 jar
- Olive oil - 1 bottle
- Balsamic vinegar - 1 bottle
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Paper napkins - 100 pieces
- Paper towels - 6 rolls
- Dish soap - 2 bottles
- Dishwasher tablets - 1 package
- All-purpose cleaner - 2 bottles
- Sponges - 6 pieces
- Trash bags - 2 rolls
- Toilet paper - 24 rolls

Tips

Plan two to three drinks per guest for the first hour, then add one drink per person for each following hour. Include coffee and tea, plus enough glasses and cups for guests who will not reuse them.
Buy at least one breakfast plate, bowl, cup, glass, knife, fork and spoon per guest, plus 10–15% extra. For 20 guests, that means 22–23 of each frequently used item.
Allow one serving platter or bowl for each separate dish and one serving utensil per dish. Keep separate tongs or spoons for dietary dishes so they are not mixed with the rest of the buffet.
Chilled ingredients should stay cold from shopping until serving. Reserve enough cooler or refrigerator space before buying, especially for dairy, prepared salads, fruit and other ready-to-eat foods.
Check the equipment before shopping for ingredients: a brunch may need a coffee machine, kettle, toaster, pans, cooking pots and food warmers. Test electrical equipment at least one day ahead and confirm you have enough induction plates or outlets.

Frequently asked questions

How much food do I need for an Easter brunch?: For a two- to three-hour brunch, plan about 400–600 g of food per adult, including bread, toppings, eggs, fruit and hot or cold dishes. Add 10% extra when guests arrive hungry or when there are few alternatives.
How many eggs should I buy for Easter brunch?: Buy two eggs per adult if eggs are a main dish, or one egg per adult when several other substantial dishes are served. Add 10% extra and pre-boil them no more than 1–2 days before the brunch.
How many plates and cups do I need for an Easter brunch?: Provide one breakfast plate, bowl, coffee cup, glass and full set of cutlery per guest, plus 10–15% spare. For 20 guests, prepare 22–23 of each item so replacements are available during the meal.
When should I do the Easter brunch shopping?: Buy shelf-stable items, drinks and disposable supplies 3–7 days ahead. Shop for bread, fruit, vegetables and chilled products 1–2 days before the brunch, then check stock and expiry dates the day before.

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