Easter Breakfast Casserole

264 Reviews 14 Pics
  • Prep

    25 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 40 m
Stephanie
Recipe by  Stephanie

“This is looked forward to every Easter, it is so delicious!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
  2. Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
  3. In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
  4. Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.

Share It

Reviews (264)

Rate This Recipe
Christi
1207

Christi

I've made this twice now, and it really does help to layer the hashbrowns on the bottom of your pan, bake them first until they start to brown (I turn the oven way up to 450 and dot butter on top), and then add the rest of your ingredients (and bake at 350). After doing this, I found that the total baking time was shorter than the recipe stated. The texture was much better too.

Rebecky
492

Rebecky

YUMMY!!! I followed the other suggestions and put the hash browns in first instead of mixing it. I added a couple of shakes of salt and pepper on top of the hash browns and I baked them in the oven for about 10 minutes before pouring the egg mixture over the top. I didn't put quite the amount of milk this recipe called for. I only put 1 cup in, if that. 2 cups just sounded too much, and would be very runny. I also added a few shakes of salt and pepper to the egg mixture because of some comments that the dish was a little bland. This was smelled great while cooking and tasted just as wonderful! Delicious!! Thank you Stephanie! This is definatley a keeper!

LORRISMYTH
474

LORRISMYTH

I modified this for a large crowd at work. I used 12 eggs, 1 1/2 cups skim milk, 1 cup lite sour cream, bacon and diced ham. I combined cheeses, including reduced fat cheddar, for a more healthy, lower-fat meal. I followed another reviewer's advice and put the hash browns in first and I think that worked well. I made it up the night before and cooked it in the morning. Word of advice -- allow a significantly longer cooking time when refrigerated. I needed to increase oven temp. to 375 degrees and needed another full hour in the second part of the cycle, for a total of 1 hour 45 minutes. It was still hot when I arrived at work and was gone in minutes. Certainly the best breakfast casserole I've ever tasted and if the reviews from work were accurate, a sure crowd-pleaser. I supplied the recipe to a number of co-workers as they loved it too!

More Reviews

Similar Recipes

Christmas Breakfast Sausage Casserole
(1,033)

Christmas Breakfast Sausage Casserole

Charleston Breakfast Casserole
(375)

Charleston Breakfast Casserole

Country House Bed and Breakfast Casserole
(113)

Country House Bed and Breakfast Casserole

Breakfast Casserole I
(97)

Breakfast Casserole I

Cheesy Amish Breakfast Casserole
(87)

Cheesy Amish Breakfast Casserole

Breakfast Sausage Casserole
(55)

Breakfast Sausage Casserole

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 281 cal
  • 14%
  • Fat
  • 21 g
  • 32%
  • Carbs
  • 9.9 g
  • 3%
  • Protein
  • 18 g
  • 36%
  • Cholesterol
  • 188 mg
  • 63%
  • Sodium
  • 538 mg
  • 22%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Christmas Breakfast Sausage Casserole

>

next recipe:

Potato Breakfast Casserole