Southern Venison Breakfast Casserole: An Easter Weekend Tradition

The perfect make-ahead Easter breakfast that frees up your morning for egg hunts and family time

There's something truly special about a Southern breakfast casserole during holiday gatherings. As Easter weekend approaches, I find myself reaching for this trusty recipe that's become a tradition in our home - with a uniquely Southern Louisiana twist.

Casseroles: The Backbone of Southern Gatherings

Casseroles have always been the cornerstone of Southern hospitality. Growing up, they were a constant presence at every family gathering, especially during the holidays when relatives came to town. Some of my fondest memories are from our beach vacations along the Gulf Coast-that good ole' Gulf of American, where my mama would prepare a breakfast casserole the night before so we could wake up to the aroma of something delicious baking while we waited for the "your sunscreen is dry" permission to run out to the sugar sand.

There's practical wisdom in these one-dish wonders - they feed a crowd efficiently, can be prepared ahead of time, and somehow manage to bring everyone together around the table. For Easter morning especially, when there are Easter egg hunts to orchestrate and church services to attend, having breakfast ready to go is unthinkably clever.

The Venison Twist: Making Room in the Freezer

While the original recipe calls for pork sausage, my version substitutes ground venison - a perfect way to use up last hunting season's bounty to make room for what's to come. If you're a hunting family like ours, you know exactly what I mean about needing to clear some freezer space!

The beauty of using venison is that it's incredibly lean, making this indulgent breakfast a touch healthier. I add my own breakfast sausage seasoning blend to the ground deer meat, transforming it into something that tastes just like traditional breakfast sausage but with that distinct, slightly sweeter venison flavor that pairs wonderfully with the sharp cheddar cheese.

The Recipe-Venison Hashbrown Breakfast Casserole

Ingredients:

• 1 1/2 pounds ground venison

• Breakfast sausage seasoning mix (see below) (I'm also going to be honest here...I usually pre-make breakfast sausage with this seasoning blend added to it and vaccuum seal into 1# packages when we are processing meat-if I run out, or want to take a basic package of ground deer, and I'm adding the seasoning as I'm standing at the stove, I will just eyeball these spices to the pot until it looks yummy!)

• 1 package (30 oz) frozen shredded hash browns, thawed (I also like the refridgerated option of these!)

• 2 1/2 cups sharp cheddar cheese, freshly grated (you can use pre-shreaded, I just like how the fresh melts better!)

• 10 eggs

• 1 3/4 cups whole milk

• 1/4 cup heavy cream

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon cayenne (a little Louisiana kick!)

For the breakfast sausage seasoning:

• 1 teaspoons dried sage

• 1 teaspoon dried thyme

• 1/2 teaspoon freshly grated nutmeg

• 2 teaspoons brown sugar

• 3/4 teaspoon red pepper flakes

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Pinch of cloves

  
  

Instructions:

1. The night before: Brown the ground venison in a large skillet. Once it begins to brown, add the breakfast sausage seasoning mix and continue cooking until fully browned. Drain any excess fat (though there won't be much with venison).

2. In a greased 9x13 baking dish add your thawed hashbrowns, your ground meat, your layer of cheese.

3. In another bowl, whisk together eggs, milk, salt, pepper, and cayenne until well combined.

4. Pour the egg mixture evenly over the layers.

5. Cover with foil and refrigerate overnight.

6. Easter morning: Preheat your oven to 375°F (we like it a little hotter for extra crispiness). Remove the casserole from the refrigerator about 30 minutes before baking to take the chill off.

7. Bake covered with foil for 40 minutes, then remove the foil and bake for another 20 minutes until the edges are crispy, the center is set, and the top is deep golden brown with some crispy cheese bits.

8. Let it rest for 10 minutes before serving (trust me, it'll stay plenty hot and this helps the texture set up perfectly).

   
   

Why This Works For Easter

On Easter morning, the last place I want to be is standing over a stove flipping pancakes when I could be watching the kids discover their Easter baskets or enjoying a quiet moment on the porch with coffee. This casserole allows me to be present for those moments while still delivering a hearty, delicious breakfast that will keep everyone satisfied until the deviled eggs make their appearance alongside lunch later in the day.

Here's a little secret that makes this recipe special: preparing it the night before isn't just about convenience. That overnight rest gives the hashbrowns time to absorb the egg and milk mixture, resulting in edges that crisp up beautifully during baking while keeping a tender, flavorful center. It's a texture you simply can't achieve by throwing it together the morning of. That contrast between the crispy edges and the creamy interior is what makes everyone come back for seconds!

Plus, there's something beautifully symbolic about transforming last season's harvest into a meal that celebrates new beginnings. Easter is all about renewal, after all.

So as you prepare for your Easter weekend celebrations, consider adding this venison breakfast casserole to your tradition. It carries the spirit of Southern hospitality, the practicality of make-ahead cooking, and the satisfaction of knowing you're serving something made with intention.

Praying for a blessed Easter, for all of y'all