Let’s face it- no one is up early enough on New Year’s Day to havebreakfast. It’s a day of rest and relaxation. A time to reflect on the year that’s passed and create goals for the yearthat’s in front of you. This is a day filled with minimal stress, and lots offootball, and your brunch recipes should reflect that.  Here is a brunchspread that is easy, quick and painless, but sure to please a crowd. On thisagenda: Sausage Casserole, French Toast Casserole, and Fruit Salad (Savory,Sweet, Fruit) but for more brunch options, click here.

Sausage Casserole

INGREDIENTS

-1 lb breakfast sausage

-3 cups shredded potatoes

-¼ cup melted butter

-12 oz shredded cheddar cheese

-½ cup shredded onion

-1 16oz cottage cheese

-6 large eggs

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch square baking dish.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

French Toast Casserole

INGREDIENTS

1 loaf (1 pound) French bread, cut into 1-inch cubes
8 eggs, lightly beaten
3 cups 2% milk
4 teaspoons sugar
1 teaspoon vanilla extract
3/4 teaspoon salt

TOPPING:
2 tablespoons butter
3 tablespoons sugar
2 teaspoons ground cinnamon
Maple syrup, optional

DIRECTIONS:

Place bread cubes in a greased 13×9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
Cover and bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired.

Fruit Salad

INGREDIENTS

10 ounce can pineapple chunks, drained
11 ounce can mandarin oranges, drained
1 medium apple, cored and chopped
1 teaspoon lemon juice
1 cup grapes, halved
1/2 cup plain Greek yogurt
1/2 cup shredded sweetened coconut
1 cup mini marshmallows

DIRECTIONS

Add apple to a large bowl and toss in lemon juice to keep from browning.
Add the pineapple, mandarin oranges, grapes, coconut, and marshmallows and toss to combine. Stir in Greek yogurt, gently tossing to coat.
Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled.

For more recipes, click here.