What to Buy for an Easter Brunch

A good Easter brunch shopping list covers more than eggs, bread and pastries. Plan the food and drinks around your guest count, then check whether you have enough plates, cups, glasses and serving pieces for a buffet. Buy non-perishable groceries several days ahead, chill drinks the day before, and leave fresh fruit, bread and hot-dish ingredients until closer to the brunch. Dietary requirements and coffee service are easy to overlook, so confirm both before shopping.

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What to bring

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

Furniture

Tablesqty 5
Chairsqty 36
Buffet tableqty 2
Coat rack

Tableware

Breakfast platesqty 36
Pastry platesqty 36
Bowlsqty 36
Coffee cupsqty 36
Water glassesqty 40
Wine glassesqty 36
Knivesqty 40
Forksqty 40
Spoonsqty 40
Serving spoonsqty 10
Serving tongsqty 6

Kitchen

Plate racksqty 2
Serving plattersqty 10
Bread basketsqty 4
Coffee potsqty 3
Thermos flasksqty 3
Water jugsqty 4
Cutting boardsqty 3
Bread knivesqty 3
Kitchen knivesqty 3

Equipment

Coffee machinesqty 2
Kettlesqty 2
Coolersqty 3
Extension cordsqty 2

Decorations

Tableclothsqty 5
Napkin holdersqty 5
Easter branchesqty 3
Easter decorations
Vasesqty 5
Tealight holdersqty 10

Catering

Groceries
- Oven rolls - 48 pieces
- Whole grain bread - 4 loaves
- Croissants - 24 pieces
- Mini pistolets - 36 pieces
- Butter - 1 kilogram
- Strawberry jam - 2 jars
- Apricot jam - 1 jar
- Chocolate sprinkles - 2 packs
- Peanut butter - 1 jar
- Hummus - 3 tubs
- Cream cheese - 4 tubs
- Young cheese - 1,5 kilogram
- Brie - 3 pieces
- Smoked salmon - 1 kilogram
- Back ham - 1 kilogram
- Chicken breast slices - 750 grams
- Eggs - 48 pieces
- Free-range eggs - 12 pieces
- Spinach - 1.5 kilograms
- Mushrooms - 1 kilogram
- Red bell pepper - 6 pieces
- Cherry tomatoes - 1 kilogram
- Cucumbers - 4 pieces
- Arugula - 4 bags
- Avocados - 8 pieces
- Spring onions - 3 bunches
- Fresh chives - 3 bunches
- Fresh parsley - 3 bunches
- Potatoes - 3 kg
- Puff pastry - 6 rolls
- Cooking cream - 1 liter
- Grated cheese - 750 grams
- Feta - 500 grams
- Salt - 1 pack
- Black pepper - 1 jar
- Paprika powder - 1 jar
- Nutmeg - 1 jar
- Olive oil - 1 bottle
- Balsamic vinegar - 1 bottle
- Mayonnaise - 1 jar
- Mustard - 1 jar
- Honey - 1 jar
- Greek yogurt - 2 kilograms
- Muesli - 1 kilogram
- Strawberries - 2 kilograms
- Blueberries - 1 kilogram
- Grapes - 2 kilogram
- Bananas - 12 pieces
- Oranges - 12 pieces
- Lemons - 6 pieces
- Chocolate Easter eggs - 1.5 kilograms
- Apple pie - 2 pies
- Cheesecake - 2 cakes
- Coffee - 3 packs
- Tea - 2 boxes
- Milk - 6 liters
- Oat milk - 3 liters
- Sugar - 1 kilogram
- Honey sticks - 1 box
- Orange juice - 8 liters
- Apple juice - 4 liter
- Sparkling water - 6 bottles
- Still water - 6 bottles
- Cola - 3 bottles
- Cola Zero - 3 bottles
- Alcohol-free sparkling wine - 6 bottles
- White wine - 6 bottles
- Beer - 24 bottles
- Paper towels - 4 rolls
- Napkins - 100 pieces
- Cling film - 1 roll
- Aluminum foil - 1 roll
- Parchment paper - 1 roll
- Food storage containers - 12 pieces
- Trash bags - 2 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 1 bottle
- Sponges - 6 pieces
- Toilet paper - 12 rolls

Tips

Plan two to three drinks per person for the first hour, then add water, coffee and tea for the full brunch. Chill bottled drinks the day before and keep extra cold storage available for anything that must stay refrigerated.
For a buffet, allow one breakfast plate and one pastry plate per guest, plus roughly one bowl or serving dish for each separate salad, fruit or topping. Add a few spare plates if guests will return for seconds.
Count cutlery by place setting: one knife, fork and spoon per person, with at least 20% extra for a 20-person brunch. Serving spoons and tongs are separate from guest cutlery and are often forgotten.
Buy at least one coffee cup per guest and prepare enough coffee for about two cups each over a two-hour brunch. Check that the coffee pots, coffee machine, kettles and thermos flasks can handle that volume without constant refilling.
Set aside ingredients for dietary options before shopping, not on the morning itself. Label separate toppings, bread or pastries, and reserve suitable serving platters so they do not get mixed into the main buffet.

Frequently asked questions

How much food do I need for an Easter brunch?: Plan around 4 to 6 savoury or sweet portions per guest when brunch lasts about two hours. Include a mix of eggs, quiche or other hot dishes, bread and toppings, fruit, and cakes or pastries rather than buying only one type of food.
How many drinks should I buy for an Easter brunch?: Allow two to three alcoholic or soft drinks per person during the first hour, then provide water, coffee and tea throughout the meal. For a two-hour brunch, one coffee cup per guest is the minimum; plan for about two cups of coffee per person.
How many plates and glasses do I need for brunch?: Provide one breakfast plate, one pastry plate, one water glass and one coffee cup per guest, plus at least 20% spare. For 20 guests, that means 24 of each frequently used item, while wine glasses depend on whether wine is being served.
When should I do the Easter brunch shopping?: Buy non-perishable groceries, drinks, napkins and table supplies three to five days ahead. Buy fresh bread, fruit and other short-life ingredients one day before, then chill drinks and prepare items such as boiled eggs and cakes according to your menu schedule.

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