Growing up there were three things we always did as a family on Easter Sunday: Go to Mass, have an Easter egg hunt and gorge on a huge Easter brunch.
Regardless of how early he had to wake up, my dad always made sure our Easter Sunday included our favorite sweet and savory brunch dishes. Since we went to early Mass, my dad had to time his dishes just right. Most of the brunch items that he made were put together the night before or very early Sunday morning and placed in the refrigerator. Then, when we returned from church, he would stick everything in the oven and we’d eat a short time later.
If you are looking for simple make ahead dishes to serve on Easter Sunday, consider the following:
BACON EGG BAKE
Ingredients:
4 cups frozen hash browns, slightly thawed
3 tablespoons butter
2 teaspoons seasoning salt
3 cups shredded cheddar cheese, divided
1 pound bacon, cooked and crumbled
6 eggs
1 3/4 cups milk
Salt and pepper
Directions:
Preheat oven to 350 degrees.
Grease a 9 by 13-inch casserole dish.
Spread hash browns in bottom of the pan. Drizzle with butter. Sprinkle seasoning salt on top.
Place 1 1/2 cups cheese on top of hash browns and cooled bacon on top of cheese.
Whisk together milk, eggs, and a little salt and pepper. Pour mixture over hash browns. Sprinkle remaining cheese on top.
Bake for 40 to 50 minutes until eggs are set.
Let rest a few minutes before cutting.
NUTTY STICKY BUNS
Ingredients:
3/4 cup brown sugar
1/2 cup butter
1/4 cup maple syrup
1 cup chopped pecans
1 tube refrigerated crescent rolls
1/4 cup sugar
1 teaspoon cinnamon
Directions:
Preheat oven to 375 degrees.
To make caramel: In a small pan, combine brown sugar, butter and syrup. Heat just to boiling.
Spread caramel in a greased 9 by 13-inch dish.
Sprinkle half of pecans on top of caramel.
Mix sugar and cinnamon together in small bowl, set aside.
Unroll crescent rolls into a rectangle. Press seams together at perforations. Sprinkle with cinnamon sugar and remaining pecans and roll.
Place rolls cut side down in pan.
Bake for about 15 to 20 minutes or until golden brown.
Let rolls cool in pan for a couple of minutes, then place another greased 9 by 13-inch pan over hot buns and invert.
Makes about 20 sticky buns.
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