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Easy Delicious Easter Brunch Under 30 With Hash Brown Casserole and Deviled Eggs

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A simple, satisfying Easter brunch trio featuring creamy hash brown casserole, classic deviled eggs, and moist carrot cake, all made with budget-friendly ingredients and easy preparation.

Ingredients

  • Frozen shredded hash brown potatoes (1 lb / 450g)
  • Sharp cheddar cheese, shredded (2 cups / 200g)
  • Cottage cheese, small-curd (1 cup / 225g)
  • Sour cream (1 cup / 240ml)
  • Unsalted butter, melted (4 tbsp / 60g)
  • Onion powder (1 tsp)
  • Garlic powder (1 tsp)
  • Salt and pepper to taste
  • Optional: crispy fried onions (1/2 cup / 50g) for topping
  • Large eggs (12)
  • Mayonnaise (1/2 cup / 120ml)
  • Dijon mustard (1 tbsp)
  • White vinegar (1 tsp)
  • Smoked paprika for garnish (optional)
  • All-purpose flour (2 cups / 250g)
  • Granulated sugar (1 1/2 cups / 300g)
  • Vegetable oil (1 cup / 240ml)
  • Large eggs (3), room temperature
  • Grated carrots (2 cups / 220g)
  • Chopped walnuts or pecans (1/2 cup / 60g) optional
  • Baking soda (1 tsp)
  • Baking powder (1 tsp)
  • Cinnamon (1 1/2 tsp)
  • Ground nutmeg (1/4 tsp)
  • Salt (1/2 tsp)
  • Vanilla extract (1 tsp)
  • Cream cheese, softened (8 oz / 225g)
  • Powdered sugar (2 cups / 240g)
  • Unsalted butter, softened (1/4 cup / 60g)

Instructions

  1. Prepare the Deviled Eggs: Place 12 large eggs in a single layer in a large pot and cover with cold water by at least 1 inch. Bring to a rolling boil over medium-high heat (about 10 minutes). Remove from heat, cover, and let sit for 12 minutes. Drain and transfer eggs to ice water to cool completely (about 10 minutes).
  2. Peel the eggs gently and cut in half lengthwise. Remove yolks and mash with a fork until crumbly.
  3. Add 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp white vinegar, salt, and pepper to yolks. Mix until smooth and creamy. Adjust seasoning to taste.
  4. Fill egg whites with yolk mixture using a piping bag or spoon. Sprinkle smoked paprika on top. Cover and refrigerate until serving.
  5. Make the Hash Brown Casserole: Preheat oven to 350°F (175°C). In a large bowl, combine 1 lb thawed frozen shredded hash browns, 2 cups shredded sharp cheddar, 1 cup small-curd cottage cheese, 1 cup sour cream, 4 tbsp melted unsalted butter, 1 tsp onion powder, 1 tsp garlic powder, salt, and pepper.
  6. Mix well and pour into a buttered 9×13-inch baking dish. Spread evenly. Sprinkle 1/2 cup crispy fried onions on top if using.
  7. Bake uncovered for 45-50 minutes until bubbly and golden. Let rest 10 minutes before serving.
  8. Prepare the Carrot Cake: Whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp baking powder, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp salt in a large bowl.
  9. In another bowl, beat 3 eggs with 1 cup vegetable oil and 1 tsp vanilla extract. Slowly add dry ingredients to wet, mixing until just combined.
  10. Fold in 2 cups grated carrots and 1/2 cup chopped nuts if using.
  11. Pour batter into greased 9-inch round or square pan. Bake at 350°F (175°C) for 35-40 minutes or until a toothpick comes out clean. Cool completely on a rack.
  12. For frosting, beat 8 oz softened cream cheese with 1/4 cup softened unsalted butter until smooth. Gradually add 2 cups powdered sugar and beat until creamy. Spread evenly over cooled cake.

Notes

Thaw frozen hash browns before mixing to avoid sogginess. Let hash brown casserole rest 10 minutes before serving for easier slicing. Cool eggs in ice water for easier peeling. Use softened cream cheese and butter for smooth frosting. You can make the casserole ahead and bake fresh on the day, adding 5-10 minutes if cold. For dairy-free, substitute sour cream with coconut yogurt and cream cheese with vegan alternative. For gluten-free, substitute flour with almond flour in carrot cake.

Nutrition

Keywords: Easter brunch, hash brown casserole, deviled eggs, carrot cake, easy brunch, budget-friendly, holiday brunch, creamy casserole, classic deviled eggs, homemade carrot cake

Find it online: https://merrymorsel.com/easy-delicious-easter-brunch-under-30-with-hash-brown-casserole-and-deviled-eggs/