What to Buy for an Easter Brunch

This Easter brunch shopping list covers the food, drinks, tableware and kitchen equipment needed to serve guests without last-minute trips. Plan one dinner plate, one dessert plate, one fork and one knife per person, plus 10% extra for breakages or delays. Check dietary requirements before buying ingredients, and clear enough fridge space for chilled drinks, salads and prepared dishes. The checklist below also helps you spot items that are easy to forget, such as egg cups, serving platters and coffee equipment.

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What to bring

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

Furniture

Tablesqty 5
Chairsqty 32
Buffet tablesqty 2
Service table

Tableware

Platesqty 40
Deep platesqty 35
Dessert platesqty 40
Coffee cupsqty 35
Water glassesqty 40
Wine glassesqty 35
Coffee spoonsqty 35
Forksqty 40
Knivesqty 40
Serving spoonsqty 10
Serving plattersqty 10
Salad serving bowlsqty 4

Kitchen

Cutting boardsqty 4
Chef’s knives and bread knivesqty 4
Mixing bowlsqty 5
Measuring cupsqty 2
Baking traysqty 4
Cake standsqty 3
Egg cupsqty 3
Bread basketsqty 4

Equipment

Coffee makerqty 2
Kettleqty 2
Coolersqty 3
Thermos flasksqty 4
Extension cordsqty 2

Decorations

Easter branchesqty 3
Easter ornamentsqty 24
Tableclothsqty 5
Napkin ringsqty 32
Vasesqty 5
Tealight holdersqty 10
Easter eggsqty 30

Lighting

LED light stringsqty 3

Cleaning

Waste binsqty 3
Trash bag holder
Cleaning bucketqty 2
Mopqty 2
Broom
Dustpan and brushqty 2

Catering

Groceries
- Bake-off croissants - 36 pieces
- Mini oven rolls - 40 pieces
- Whole grain bread - 4 loaves
- White rolls - 30 pieces
- Currant buns - 24 pieces
- Butter - 1.5 kilos
- Young cheese - 1,5 kilo
- Brie - 3 cheeses
- Plain cream cheese - 4 tubs
- Hummus - 4 tubs
- Strawberry jam - 2 jars
- Honey - 1 jar
- Peanut butter - 1 jar
- Eggs - 60 pieces
- Smoked salmon - 1.2 kilos
- Chicken breast topping - 1 kilo
- Bacon - 1 kilo
- Yogurt - 4 liters
- Granola mix - 1.5 kilos
- Oatmeal - 1 kilo
- Strawberries - 2 kilos
- Blueberries - 1 kilo
- Bananas - 2 kilos
- Grapes - 2 kilos
- Apples - 2 kilo
- Cucumbers - 5 pieces
- Cherry tomatoes - 2 kilos
- Arugula - 6 bags
- Mixed salad - 6 bags
- Avocados - 10 pieces
- Red onions - 6 pieces
- Bell peppers - 8 pieces
- Carrots - 2 kilo
- Asparagus - 2 kilos
- Potatoes - 4 kilo
- Mayonnaise - 2 jars
- Mustard - 2 jars
- Pesto - 3 jars
- Olive oil - 1 bottle
- Balsamic vinegar - 1 bottle
- Salt - 1 pack
- Black pepper - 1 canister
- Paprika powder - 1 can
- Italian herbs - 1 canister
- Fresh chives - 3 bunches
- Fresh parsley - 3 bunches
- Lemons - 8 pieces
- Apple juice - 6 liters
- Orange juice - 8 liters
- Alcohol-Free Sparkling Wine - 6 bottles
- Prosecco - 6 bottles
- Red wine - 4 bottles
- White wine - 6 bottles
- Cola - 4 bottles
- Cola Zero - 4 bottles
- Sparkling water - 8 bottles
- Still water - 8 bottles
- Coffee beans - 1.5 kilos
- Black tea - 1 box
- Herbal tea - 1 box
- Sugar - 1 kilo
- Milk - 6 liters
- Oat milk - 4 liters
- Whipped cream - 6 cans
- Easter chocolate - 2 kilo
- Easter muffins - 36 pieces
- Apple pies - 3 pieces
- Lemon cake - 2 pieces
- Paper towels - 6 rolls
- Toilet paper - 12 rolls
- Liquid dish soap - 2 bottles
- Dishwasher tablets - 30 pieces
- All-purpose cleaner - 2 bottles
- Glass cleaner - 1 bottle
- Cleaning sponges - 6 pieces
- Microfiber cloths - 10 pieces
- Garbage bags - 30 pieces
- Table runners - 5 pieces
- Paper napkins - 100 pieces

Tips

Buy food according to the final guest count, then add about 10% for bread, salad and dessert portions. This gives you a small buffer without overfilling the fridge.
Allow two to three drinks per person for the first hour, then one drink per person for each additional hour. Chill what fits in the refrigerator and use coolers for the rest.
Count tableware before shopping: one plate, fork, knife, water glass and coffee cup per guest, with at least two extra place settings. Add dessert plates, wine glasses and coffee spoons if those will be used.
Buy eggs early enough to boil and cool them before brunch day. Plan at least 1 egg per guest for an egg-based dish, plus a few extra if eggs are part of the decoration or buffet.
Do not leave serving equipment until the morning of the brunch. Check that you have serving spoons, platters, salad bowls, bread baskets, cake stands and enough cutting boards for the menu.

Frequently asked questions

How much food do I need for an Easter brunch?: Plan about 400–600 g of food per adult when brunch includes bread, salads, eggs, dips and dessert. Add roughly 10% extra for unexpected guests or larger appetites.
How many drinks should I buy for an Easter brunch?: Allow two to three drinks per person during the first hour, followed by one drink per person per additional hour. Include water, coffee and tea as well as any alcoholic drinks.
How many plates and glasses do I need for Easter brunch?: Provide one dinner plate, dessert plate, water glass, fork and knife per guest, plus at least two extra place settings. For a 20-person brunch, that means 22 of each basic item.
When should I buy ingredients for Easter brunch?: Buy shelf-stable goods, drinks and decorations two to three days beforehand. Buy bread, fresh vegetables and other short-life ingredients one day before, then chill drinks and prepare items according to the menu.

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