Easter Brunch Casserole

Easter Brunch Casserole

5
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."
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Ingredients

12 h 40 m servings 573 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 573 kcal
  • 29%
  • Fat:
  • 46.2 g
  • 71%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 196 mg
  • 65%
  • Sodium:
  • 1506 mg
  • 60%

Based on a 2,000 calorie diet

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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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Directions

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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.

Reviews

5

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. ...

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 dra...

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...

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...

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 t...