Easter brunch shopping list
Use this shopping list to prepare an Easter brunch for a seated meal or buffet. Plan food and drinks around the number of registered guests, then check dietary requirements before buying fresh ingredients. Eggs, bread, fruit, vegetables, cakes and quiches cover the main spread, while coffee, tea and water keep the drinks station running. Reserve extra tableware and serving equipment early if you are not using your own.
What to bring
Grouped the way you'd shop for it, with quantities.
Furniture
- Tablesqty 6
- Chairsqty 45
- Buffet tablesqty 3
- Tableclothsqty 6
- Stoolsqty 4
Tableware
- Breakfast platesqty 50
- Coffee cupsqty 50
- Water glassesqty 50
- Wine glassesqty 20
- Knivesqty 50
- Forksqty 50
- Spoonsqty 50
- Serving spoonsqty 12
- Bread basketsqty 6
- Serving plattersqty 10
- Serving trays with lidsqty 4
- Butter dishesqty 3
- Egg cupsqty 45
- Pitchersqty 6
- Thermos flasksqty 4
Kitchen
- Cutting boardsqty 4
- Bread knivesqty 3
- Chef's knifeqty 3
- Measuring cupsqty 2
- Mixing bowlsqty 4
- Whiskqty 2
Equipment
- Coffee machinesqty 2
- Kettlesqty 2
- Coolersqty 3
- Extension cordsqty 3
- Power stripsqty 3
Decorations
- Easter branchesqty 4
- Easter egg decorationsqty 40
- Table decorationsqty 6
- Name badgesqty 50
- Menusqty 6
- Markersqty 4
Cleaning
- Bucketsqty 2
- Mopsqty 2
- Broom
- Dustpan and brushqty 2
- Waste binsqty 4
- Kitchen towelsqty 8
- Dishwasher cratesqty 3
Catering
- Groceries
- White casinobread - 5 loaves
- Whole wheat bread - 5 loaves
- Multigrain bread - 4 loaves
- Mini croissants - 50 pieces
- Mini chocolate buns - 40 pieces
- Butter - 1,5 kilos
- Strawberry jam - 2 jars
- Apricot jam - 1 jar
- Peanut butter - 2 jars
- Chocolate sprinkles - 2 packs
- Hummus - 4 tubs
- Cream cheese - 4 tubs
- Young cheese - 2 kilos
- Brie - 1 kilo
- Smoked salmon - 1 kilo
- Chicken breast slices - 1 kilo
- Eggs - 60 pieces
- Bacon - 1,5 kilos
- Spinach - 1 kilo
- Mushrooms - 1 kilo
- Bell peppers - 8 pieces
- Cherry tomatoes - 2 kilos
- Cucumbers - 5 pieces
- Arugula - 500 grams
- Spring onions - 3 bunches
- Fresh parsley - 3 bunches
- Fresh chives - 3 tubs
- Potatoes - 3 kilo
- Puff pastry - 8 packs
- Cooking cream - 2 liters
- Grated cheese - 1 kilo
- Feta - 500 grams
- Yogurt - 5 liters
- Muesli - 2 kilo
- Honey - 2 jars
- Strawberries - 2 kilos
- Grapes - 2 kilos
- Bananas - 20 pieces
- Apples - 20 pieces
- Oranges - 15 pieces
- Lemons - 6 pieces
- Chocolate eggs - 2 kilos
- Whipped cream - 6 cans
- Apple juice - 8 liters
- Orange juice - 10 liters
- Milk - 8 liters
- Oat milk - 4 liters
- Coffee - 1 kilo
- Tea - 2 boxes
- Sugar - 1 kilo
- Carbonated water - 12 liter
- Sparkling water - 12 liter
- Cola - 6 liters
- Cola Zero - 6 liters
- Salt - 1 pack
- Black pepper - 1 jar
- Paprika powder - 1 jar
- Nutmeg - 1 jar
- Olive oil - 1 liter
- Mayonnaise - 1 jar
- Ketchup - 1 bottle
- Mustard - 1 jar
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Napkins - 100 pieces
- Trash bags - 2 rolls
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Dishwasher tablets - 30 pieces
- Hand soap - 3 bottles
Tips
- Plan 2–3 drinks per person for the first hour, then about 1 drink per person per additional hour. Include coffee, tea and water, and add wine only if it fits your menu.
- Buy 1–2 eggs per guest if eggs are part of the brunch, plus 10% extra for cracked shells or unexpected guests. Boil them close to the event and cool them promptly.
- Allow 3–4 bread slices per person and provide at least 2 toppings per guest. Put bread in baskets and keep butter in covered dishes so the table stays tidy.
- For a buffet, prepare about 150–200 g of savoury food and 100–150 g of fruit or cake per person. Confirm allergies and dietary requirements before buying quiche, toppings and desserts.
- Count one breakfast plate, fork, knife, spoon, coffee cup and water glass per guest, then add 10% spare tableware. Arrange coolers, thermos flasks, kettles and extension cords at least one day before setup.
Frequently asked questions
- How much food do I need for an Easter brunch?
- Allow roughly 250–350 g of food per person, including bread, savoury dishes, fruit and cake. Add 10% extra when the guest count is uncertain or guests will stay for more than two hours.
- How many eggs should I buy for Easter brunch?
- Buy 1–2 eggs per person when eggs are a main brunch item. Add around 10% extra, so a group of 20 needs about 22–44 eggs depending on the rest of the menu.
- When should I buy food for an Easter brunch?
- Buy non-perishable products 3–7 days ahead and fresh produce 1–2 days before the brunch. Keep dairy, eggs, fruit and vegetables chilled, and prepare cakes or quiches the day before when possible.
- How much tableware do I need for Easter brunch?
- Plan one plate, fork, knife, spoon, coffee cup and water glass per guest, plus 10% spare. For 30 guests, that means 33 of each frequently used item, with extra serving spoons and platters for the buffet.
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