Easter Breakfast Casserole

Easter Breakfast Casserole

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"This is looked forward to every Easter, it is so delicious!"
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1 h 40 m servings 281 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 171 mg
  • 57%
  • Sodium:
  • 538 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.


  1. 384 Ratings

Most helpful positive review

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 to...

Most helpful critical review

If you make the recipe as stated, its a disaster. You must read the reviews and follow thier advice. I didn't have time to read them so it was basically a waist of time and money. Both the bacon...

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 to...

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...

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 health...

Just delicious, and a real keeper! So many egg casseroles contain flour, and I needed a great recipe for my gluten-intolerant friend. This was perfect! I baked the hashbrowns in the greased cass...

This is sooo easy and good. To make this even easier, I use the hashbrowns O'brien (which have chopped onions, red/green bell peppers already in it). The combination of ham and bacon is good or...

Great recipe. I made it for a Christmas Brunch, and it was a hit. I pre-cooked my hash browns and bacon (but not too cripy), placed the hash browns on the bottom of the casserole dish, layered...

I really liked the idea of having all of my favorite breakfast items in one dish. It was very quick and easy to assemble. I think it would have been better if the hash browns were browned and se...

I modified the recipe to include a dozen eggs, one cup milk and one cup cheese. Nine adults enjoyed it.

Really good and very easy. I used potatoes o'brien so I wouldn't have to worry about chopping onions and green peppers. I like to use sausage and I cook it beforehand.

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