"This is a dish I made for Easter Brunch at church and it was a big hit. This can be made the night before and put in the refrigerator. You will need a 9x13 baking dish." — LisaD
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bulk pork sausage
sweet onion, chopped
2 (4.5 ounce) cans
diced green chile peppers, divided
liquid smoke flavoring
hot pepper sauce (such as Cholula®)
seasoned salt (such as LAWRY'S®)
frozen hash brown potatoes, thawed
salt and black pepper to taste
shredded pepper Jack cheese
shredded Monterey Jack cheese
shredded Cheddar cheese
1 (4 ounce) can
chopped black olives
I made this for Easter Sunday Brunch and it was delicious! I added more eggs with some milk also, as it didn't seem like enough liquid for the amount of potato/bacon/onion mixture I had made. Served with a nice fruit salad, it was delightful.
21 guests gave it a rave! Well, there was one piece left over...sadly the smoke and hot sauces were not added and I used a package of potatoes that was not 3 pounds! My concern, too, is how HARD it was to spread the cheese on a very hot casserole (but worth it). Thank you for sharing this Easter-specific winning recipe!
I'm always on the lookout for new makeaheadable breakfast foods for when we have overnight guests. I was intrigued by the ingredient list, and the fact this recipe was "faceless", and decided to give this a whirl. I had some mild sausage I needed to use, so I decased it and used it in lieu of the bulk pork and I subbed ham for bacon. I knew I wasn't going the cross route, so I mixed 1/2 the cheese in w/the casserole and topped it w/the other 1/2 per directions. This was tasty, but none of us tasted the chiles or the liquid smoke or red pepper sauce. While we enjoyed it, it won't replace "Amish Breakfast Casserole" as my go to. THANKS for the recipe, LisaD!
* Percent Daily Values are based on a 2,000 calorie diet.
Easter Brunch Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 416
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