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This Easter Breakfast Casserole is a hearty, flavorful dish that’s perfect for feeding a crowd during the holidays or any special occasion. Packed with crispy bacon, fluffy eggs, cheesy goodness, and hash browns, it’s a crowd-pleaser that’s easy to prepare. Here’s how to make it:
Easter Breakfast Casserole
Ingredients
- 1 lb (450g) bacon, cooked and crumbled
- 8 large eggs
- 2 cups (480ml) milk
- 3 cups (340g) shredded Cheddar cheese
- 1/4 cup diced onion
- 1/4 cup diced green bell pepper
- 1 (16 oz/450g) package frozen hash brown potatoes, thawed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional, for extra flavor)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the bacon:
- In a skillet, cook the bacon until crispy. Drain on paper towels, then crumble into small pieces. Set aside.
- Prepare the egg mixture:
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika (if using).
- Assemble the casserole:
- Spread the thawed hash brown potatoes evenly in the bottom of the prepared baking dish.
- Sprinkle the diced onion, green bell pepper, and crumbled bacon over the hash browns.
- Pour the egg mixture evenly over the top.
- Sprinkle the shredded Cheddar cheese over the entire casserole.
- Bake:
- Bake for 45-50 minutes, or until the eggs are set and the top is golden brown.
- Serve:
- Let the casserole cool for 5-10 minutes before slicing. Serve warm and enjoy!
Tips
- Make ahead: Assemble the casserole the night before, cover, and refrigerate. Bake it in the morning for an easy breakfast.
- Add-ins: Add diced ham, cooked sausage, or sautéed mushrooms for extra flavor.
- Vegetarian option: Omit the bacon and add more veggies like spinach, tomatoes, or zucchini.
This Easter Breakfast Casserole is a delicious and satisfying way to start your day. Perfect for Easter brunch or any special occasion! 🥓🥚🧀
