Easter Brunch Casserole

Easter Brunch Casserole

lisa diven 1

"This is a dish I made for Easter Brunch at church and it was a big hit. This can be made the night before and put in the refrigerator. You will need a 9x13 baking dish."

Ingredients 12 h 40 m {{adjustedServings}} servings 573 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 573 kcal
  • 29%
  • Fat:
  • 46.2 g
  • 71%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 211 mg
  • 70%
  • Sodium:
  • 1506 mg
  • 60%

Based on a 2,000 calorie diet

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  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Place sausage into the bacon grease, and cook until crumbly and brown, about 10 minutes. Place the sausage on the plate with the bacon, and pour off all but 1/4 cup of the bacon drippings.
  2. Reduce heat to medium, and stir in the onion, garlic, and one can of green chiles. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Meanwhile, beat the eggs in a large mixing bowl with the liquid smoke, hot pepper sauce, seasoned salt, white pepper, parsley, and basil until smooth. Crumble the bacon, and stir bacon and sausage into the eggs with the remaining can of green chiles, hash browns, and cooked onions. Season to taste with salt and black pepper, and stir until evenly mixed.
  3. Prepare a 9x13-inch baking dish with cooking spray. Scoop the hash brown mixture into the prepared dish, and smooth the top. Cover with aluminum foil, and refrigerate overnight.
  4. Preheat an oven to 400 degrees F (200 degrees C).
  5. Bake the covered dish in the preheated oven for 1 hour.
  6. Remove the casserole from the oven, uncover, and sprinkle evenly with pepper Jack and Monterey Jack cheeses. Sprinkle the Cheddar cheese in the shape of a cross, and outline with the black olives. Return to the oven, and bake until the cheese is hot and bubbly, 20 to 30 minutes more.
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Reviews 5

  1. 5 Ratings


I made this for Easter Sunday Brunch and it was delicious! I added more eggs with some milk also, as it didn't seem like enough liquid for the amount of potato/bacon/onion mixture I had made. Served with a nice fruit salad, it was delightful.


Good recipe! My husband loves breakfast casseroles. I made some modifications. First I used turkey sausage (trying not to give hubs a heart attack) :) I didn't drain the bacon grease but did drain after I cooked up the onion mix. I used 12 eggs and added milk, added 1 16oz bag of shredded hash browns to the eggs after I beat them. After meat and veggies were cool and drained I put that in the bottom of my dish and poured the egg/potato mixture over that and stirred together. I don't have time in the morning to bake this so I am letting it sit for a few hours, bake tonight and serve re heated tomorrow. My husband will re heat and eat it all week for breakfast. Me on the other hand is not a fan of reheating eggs. Thanks for the recipe!


This recipe went together easily the night before. I loved the texture of the finished product - many egg based breakfast casserole recipes lack firmness and body. This one was great! Since I did not make this as an Easter dish, I stirred half the shredded cheese into the egg/potato mixture and sprinkled half on top. I diced the black olives and also stirred them into the mixture. This recipe would also be great with just one of the meats - I may try sausage only next time. And the amount of meat in the recipe as published is generous. The finished product would still be great with one pound of either bacon or sausage.