Sunday Morning Easter Brunch


Easter is my favorite holiday! It’s better than Christmas. It’s better than Thanksgiving. Easter is the most important religious feast in the Christian liturgical year. It celebrates the resurrection of Jesus Christ, which Christians believe occurred on the third day after his crucifixion some time in the period AD 27 to 33. As with many other Christian dates, the celebration of Easter extends beyond the church. Since its origin, Easter has been a time of celebration and feasting. Celebrate the glorious gift of Easter with a scrumptious buffet brunch. The entire menu can be made ahead and combines traditional holiday fare with a few fun surprises. After church, invite friends and family over for Bloody Marys and mimosas. Add a platter of deviled eggs and your delectable Easter brunch menu will be complete. Happy Easter!


Sausage Breakfast Casserole

I love this easy and cheesy breakfast casserole! Best of all, it’s gluten free.

1 (30-ounce) package frozen shredded hash brown potatoes

2 tablespoons salted butter

Salt and pepper

1 pound breakfast sausage (hot or mild) cooked and drained on paper towels

2 cups shredded Monterey Jack Cheese

1 cup shredded sharp cheddar cheese

8 large eggs

1 cup milk

1/3 cup heavy cream

1 teaspoon Dijon mustard

½ small onion, diced

½ cup chopped green onions

Salt and pepper, to taste

5 Campari tomatoes, sliced

Chopped fresh Italian parsley, to garnish

Preheat oven to 400 degrees. Spread hash browns evenly on a large baking sheet that has been sprayed with cooking spray. Add 2 tablespoons melted butter; season with salt and pepper. Bake for 30 minutes, until potatoes are cooked and some are starting to brown. Remove from oven and cool slightly. Place cooked potatoes in a 9×13-inch baking dish that has been sprayed with cooking spray. Add the cooked sausage in an even layer over the top. Sprinkle both cheeses over the sausage. In a medium bowl, mix the eggs, milk, heavy cream, Dijon mustard, diced onion and chopped green onions together until well combined. Season with salt and pepper. Pour egg mixture over the casserole, making sure to distribute evenly. Top with slices of Campari tomatoes. Cover casserole with aluminum foil and refrigerate overnight. Before baking, remove casserole from refrigerator and let it sit on the counter for 1 hour. Bake for 60 minutes at 350 degrees. Remove aluminum foil and bake for 10 to 15 minutes more or until the edges are browned and center is set. Remove from oven and let stand for 5 minutes before serving. Garnish with chopped fresh Italian parsley. Serves 10.


Pecan Pie Muffins

These yummy muffins are delicious when served warm or at room temperature. Be sure to grease and flour your muffin pan. The muffins are slightly sticky – just like pecan pie! (For a detailed demonstration, please visit the Lowcountry Weekly website or @chefdebbicovington on YouTube to watch this short cooking video.)

1 cup chopped pecans

1 cup firmly packed brown sugar

½ cup all-purpose flour

2 large eggs

½ cup butter, melted

Combine chopped pecans, brown sugar, and flour in a large bowl. In a smaller bowl, beat eggs until foamy. Stir together eggs and butter; add to dry ingredients, stirring just until moistened.  Grease and flour a muffin pan. Spoon batter into cups, filling two-thirds full.  Bake in a preheated 350-degree oven for 20 to 25 minutes or until done.  Remove from pan immediately and cool on wire racks. Serves 9.


Roasted Carrot Salad

The perfect salad to complement your delicious Easter Sunday brunch!

1 (12-ounce) bag baby carrots

Olive oil

Salt and pepper

2 tablespoons honey




Fresh cherries, pitted and halved

Fresh mint leaves

For the vinaigrette:

2 tablespoons champagne vinegar

1½ teaspoons Dijon mustard

6 tablespoons vegetable oil

1/8 teaspoon salt

Freshly ground black pepper

Preheat oven to 400 degrees. Place baby carrots on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast carrots for 25 minutes until they’re soft and edges start to turn brown. Drizzle with honey and return to oven to bake for an additional 5 minutes. Cool slightly. Place arugula in a large bowl. Top with blueberries, blackberries, cherry halves, carrots, and mint leaves. Whisk vinaigrette ingredients together in a small bowl. Drizzle salad with vinaigrette and serve. Refrigerate any unused vinaigrette. Serves 6 to 8.


The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at