Christmas Brunch

I put together a low key, easy but still delicious Christmas brunch for our family and the Hubs' parents and just had to share it with the rest of you.  It was very easy since most of it could be made or assembled a day or two in advance and be stuck in the oven while everyone is opening gifts and enjoying new toys.  I served Crescent Roll Breakfast Casserole, Hashbrown Casserole, and Sour Cream Coffee Cake.

Crescent Roll Breakfast Casserole

1 can of crescent rolls
1 lb sausage, cooked and drained
2 cups mozzarella
6 eggs
1 cup milk

Press the crescents into the bottom of a pan.  Put the sausage crumbles and mozzarella in the pan on top of the crescents.  Whisk together the eggs and milk and pour it over the sausage and cheese.  Season with salt and pepper and bake at 425 for 20-25 minutes.

Note from Anita:  I found this recipe on Pinterest.  The original link is flagged as suspicious,  but the recipe was in the comment.  I find the cooking time to be VERY wrong.  After 25 minutes, mine was still quite runny in the middle.  Next time I make this, I will try covering it with foil (to avoid burning the crescents) and baking it for 25 minutes, uncover it and make it for at least another 15 minutes.  This only took about 10 minutes to prepare and I made it entirely on Christmas morning.

Hashbrown Casserole

2lb bag of frozen shredded hashbrowns
1 can of cream of chicken soup
1 pint sour cream
1 tsp salt
1/4 pepper
1/2 cup butter, melted
2 cups Corn Flakes

Combine the hashbrowns, soup, sour cream, salt and pepper and spread into a greased 9x13 pan.  Pour the melted butter over the hashbrown mixture and sprinkle the Corn Flakes on top.  Bake on 350 for 45 minutes.

Note from Anita:  This is my mom's recipe and I have no idea where it originated.  I assembled this the night before Christmas except for the butter and Corn Flakes which I did right before putting it in the oven Christmas morning.

Sour Cream Coffee Cake

Batter:
2 sticks of butter, softened
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cup all-purpose four unsifted
1 tsp baking powder
1/2 tsp salt

 Topping:
1 cup chopped pecans
1/3 cup sugar
2 tsp cinnamon

Pour half batter in a buttered and floured springform pan.  Top with 3/4 topping. Then cover with remaining batter.  Top with remaining topping.  Bake at 325 for 1.5 hours or until the toothpick comes out almost clean.

I made this cake a couple of days in advance.  It is one of the Hubs' favorites, and honestly, it is perfect for any time of day and pretty much any occasion.  I found this recipe in the Unbearable Good cookbook that was published by our local Junior Service League at least 25 years ago.

Our Christmas Brunch was a hit, and I am still enjoying the left overs.