Breakfast casserole is a favorite dish in our family and makes a great Easter brunch recipe. It's a fairly simple dish that doesn't require a lot of prep time, perfect a busy family who wants a yummy dish without spending too much time in the kitchen. Passed down from mother to son, this is one of my husband's favorite meals to make and eat! We have modified the basic family recipe to give it a bit more flavor, using spices like McCormick Paprika and Dried Mustard.
This breakfast casserole is the perfect centerpiece to any casual Easter brunch and is a very easy recipe to make, ensuring that you spend less time cooking and more time enjoying. We usually serve it along with some fresh fruit, homemade cinnamon rolls and, of course, a round or two of mimosas.
You will need the following ingredients to make the Easter brunch casserole recipe for 8-10 people, depending on how big you slice the portions:
1 cup 2% milk
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 container pre-made crescent roll dough
2 cups frozen shredded hash browns
1 lb. pork sausage (for an extra layer of flavor try Maple Pork Sausage)
1 tsp. McCormick Paprika
1 tsp. McCormick Dried Mustard
1/2 tsp. McCormick Black Pepper
9x12 glass casserole dish
Spray dish and preheat oven to 350. Line the bottom of the pan with the crescent roll dough and cover with a layer of frozen hash browns. Brown the sausage, drain excess fat and layer over hash browns. Whip the eggs, milk and spices together then pour mixture evenly over the previous layers. Bake on bottom rack for 1 hour or until egg mixture is firm. About halfway through baking, remove the pan from the oven and sprinkle the cheese on top.
Our little one has a dairy allergy so, since she came along, we have modified the breakfast casserole recipe to make it dairy free. If you would prefer a dairy free Easter brunch casserole simply substitute the milk for plain soymilk and omit the cheese, or sprinkle it only on one portion of the dish.