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Easter Brunch Casserole
Easter Brunch Casserole
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Prep Time:
20 minutes
Cook Time:
260 minutes
Total Time:
760 minutes
Overnight Cheesy Easter Brunch Casserole with Hash Browns, Green Chiles, and Sausage for a delicious make-ahead addition to your table.
Ingredients:
  • 1 pound bacon
  • 1 pound bulk pork sausage
  • 0.25 cup bacon drippings
  • 1 large sweet onion, chopped
  • 0.25 cup chopped garlic
  • 2 (4.5 ounce) cans diced green chile peppers, divided
  • 6 eggs
  • 2 dashes liquid smoke flavoring
  • 0.5 teaspoon hot pepper sauce (such as Cholula®)
  • 0.5 teaspoon seasoned salt (such as LAWRY'S®)
  • 0.125 teaspoon white pepper
  • 1 tablespoon dried parsley
  • 1 teaspoon dried basil
  • 3 pounds frozen hash brown potatoes, thawed
  • salt and black pepper to taste
  • 1 cup shredded pepper Jack cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • 1 (4 ounce) can chopped black olives
Instructions:
  • In a large, deep skillet over medium-high heat, cook the bacon until evenly browned, about 10 minutes. Place on a paper towel-lined plate to drain. Add the sausage to the bacon grease, and cook until crumbly and brown, about 10 minutes. Transfer the sausage to the plate with the bacon, and reserve 1/4 cup of the bacon drippings.
  • Lower the heat to medium and add onion, garlic, and a can of green chiles. Cook until the onion is soft, about 10 minutes. In a large bowl, whisk eggs, liquid smoke, hot pepper sauce, seasoned salt, white pepper, parsley, and basil until smooth. Crumble bacon and sausage into the egg mixture along with the remaining green chiles, hash browns, and cooked onions. Season with salt and black pepper to taste, and mix everything well.
  • Grease a 9x13-inch baking dish with cooking spray. Spread the hash brown mixture evenly into the dish and cover with foil. Chill in the refrigerator overnight.
  • Preheat the oven to 400°F (200°C).
  • Place the covered dish in the preheated oven and let it bake for 1 hour.
  • Take the casserole out of the oven, uncover, and evenly sprinkle with Pepper Jack and Monterey Jack cheeses. Create a cross with the Cheddar cheese and outline it with black olives. Put it back in the oven and bake until the cheese is hot and bubbly, for 20 to 30 minutes.

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