Recipe by lisa diven
"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."
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bulk pork sausage
sweet onion, chopped
2 (4.5 ounce) cans
diced green chile peppers, divided
liquid smoke flavoring
hot pepper sauce (such as Cholula®)
seasoned salt (such as LAWRY'S®)
frozen hash brown potatoes, thawed
salt and black pepper to taste
shredded pepper Jack cheese
shredded Monterey Jack cheese
shredded Cheddar cheese
1 (4 ounce) can
chopped black olives
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!
21 guests gave it a rave! Well, there was one piece left over...sadly the smoke and hot sauces were not added and I used a package of potatoes that was not 3 pounds! My concern, too, is how HARD it was to spread the cheese on a very hot casserole (but worth it). Thank you for sharing this Easter-specific winning 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.
I'm always on the lookout for new makeaheadable breakfast foods for when we have overnight guests. I was intrigued by the ingredient list, and the fact this recipe was "faceless", and decided to give this a whirl. I had some mild sausage I needed to use, so I decased it and used it in lieu of the bulk pork and I subbed ham for bacon. I knew I wasn't going the cross route, so I mixed 1/2 the cheese in w/the casserole and topped it w/the other 1/2 per directions. This was tasty, but none of us tasted the chiles or the liquid smoke or red pepper sauce. While we enjoyed it, it won't replace "Amish Breakfast Casserole" as my go to. THANKS for the recipe, LisaD!
* Percent Daily Values are based on a 2,000 calorie diet.
Easter Brunch Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 573
** Calories from Fat: 416
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