All of these recipes can be started a day or two before Easter morning, leaving plenty of time to relax and enjoy the day's festivities.

Make-Ahead Tips

For a head start on this spring-fresh brunch menu, follow these easy make-ahead steps.

Several days ahead

• For the Chicken Hawaiian, precook the chicken and make the pineapple sauce up to two days in advance. Cover both and chill.
• Bake the Pecan Streusel Coffee Cake several days ahead and cool thoroughly. Cover the pan with freezer wrap or foil and freeze.
• For the Cheese and Mushroom Brunch Eggs, make the cheese sauce up to a week before needed. Cool the sauce thoroughly, cover, and chill.
• Stir together the mustard dressing for the Spring Vegetable Platter up to a week before your brunch. Cover and chill.

The day before

• Finish up brunch eggs, using made-ahead sauce. Instead of baking, cover with plastic wrap and chill.
• For the Spring Vegetable Platter, clean, cut up, and steam the vegetables and arrange them on the platter. Cover and chill. Wait to drizzle on the dressing until just before serving time.

On brunch morning

• Thaw and warm coffee cake first. Cover and keep warm.
• Top the chicken with ham, reheat in the oven, and pour on the pineapple sauce.
• Bake the brunch eggs alongside the chicken.
• Dish up the assorted toppings for the berries.
• Drizzle the Spring Vegetable Platter with the mustard dressing.