Easter egg casserole perfect for brunch
Before we know it, Easter will be here! Our family celebrates after church with brunch at home.
And it’s not quiet. There are always Easter baskets to be found, and this year we may have baby chicks hatching. So anything I prepare ahead is a blessing.
We like this holiday egg casserole, which is a bit different since it includes sour cream and bakes up moist and flavorful. Bake it Easter morning or prep ahead and refrigerate.
My favorite coffee cake can be prepped ahead and refrigerated, too.
Regardless of how you celebrate, I hope that it’s with those you love.
Holiday egg casserole
Serves 9-12
Bake right away or prep the night before. Stir it again before pouring it into pan if prepped ahead, and baking time will be longer. If the top browns too quickly, tent with foil.
2 pounds of favorite pork sausage
12 large eggs
1 cup sour cream (I used regular)
1⁄4 cup milk (I used whole milk)
3 cups shredded cheddar or favorite cheese
Salt and pepper to taste
1 shallot, diced or 2 nice green onions, diced, green and white part both
1 bell pepper, diced (I used red)
Preheat oven to 350. Grease or spray a 9x13 pan. Whisk eggs together, either by hand or in a mixer. Add sour cream, milk, cheese, salt and pepper. Whisk or mix until well combined. Set aside.
Cook sausage in a skillet, and smoosh it with a potato masher to break it up.
Drain most of the grease. Add sausage to the egg mixture.
To use the remaining grease in the skillet, cook shallot and peppers just for about 3 minutes. You don’t want them to cook through – you just need to take the raw taste out.
Add this to the egg mixture and mix well.
Pour into prepared pan and bake for 35-50 minutes. A toothpick inserted in the center will come out clean
when the casserole is done. Mine took 40 minutes.
Adapted slightly from tastesbetterfromscratch.com.
Overnight cinnamon coffee cake
Serves 12-15
This can be baked right away and will take less time than if you refrigerate it.
For the cake
1 stick (1⁄2 cup) butter, room temperature 1 cup sugar
2 large eggs
8 oz. sour cream (I used regular) 1 tablespoon vanilla
2 cups flour
For the streusel
Just mix:
1 cup brown sugar
11⁄2 teaspoons cinnamon
Preheat oven to 350. Spray 9x13 pan.
Beat butter, sugar and eggs until somewhat fluffy. Beat in sour cream and vanilla.
Combine flour, cinnamon, baking powder and baking soda and blend into batter. Pour into pan. Sprinkle streusel on.
Refrigerate overnight, covered, and bake for 35-40 minutes or until a toothpick inserted comes out clean.