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Easter Breakfast Casserole

This eggy Easter treat boasts bacon, cheese, hash browns, and veggies. See more

READY IN ABOUT 1¾ hrs

Easter Breakfast Casserole

Read Reviews (246)

"This is looked forward to every Easter, it is so delicious!" — Stephanie

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All about Eggs

Original recipe makes 12 servings Change Servings

1 pound bacon
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded Cheddar cheese

8 eggs
2 cups milk
1 (16 ounce) package frozen hash brown potatoes, thawed

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
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.
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.
Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.

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PREP 25 mins
COOK 1 hr 15 mins
READY IN 1 hr 40 mins

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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.

—Christi

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Most Helpful Critical Review

Jan 20, 2009

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 and hashbrowns should be pre-cooked. I figured that out myself with the bacon and did so but did not pre-cook the hashbrowns and they tasted raw in the casserole. I also thought it would have been very bland if I had not added salt, pepper, onion powder, garlic salt and dry mustard. Also needed to be baked in a 11 x 13 pan. This recipe is only worth trying if you follow other's advice and pre-cook bacon and hash browns.

—ALEXJULIAJACKSMOM

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305 Ratings

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Aug 13, 2004

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!

—Rebecky

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Aug 25, 2003

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!

—LORRISMYTH

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Mar 25, 2008

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 casserole for about 30 minutes at 425. Meanwhile, I cooked the bacon nice and crisp. Over the potatoes, I layered the crumbled bacon, green pepper, onion, and cheese and poured the egg mixture over all. Then I refrigerated it overnight and baked it as directed in the morning. Some folks may be missing that there are two separate cooking times--45 minutes covered and then 30 minutes uncovered. If you realize this ahead of time, it helps with planning.

—RCKim

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Aug 23, 2003

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 one can be subbed for the other. In the future, I'll also play around with the different types of cheese out there. Pepperjack for kick perhaps? Either way, very good and fool-proof!

—DREGINEK

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Dec 29, 2004

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 bacon on top. I also sauted my bell pepper and onions in butter before adding them to the eggs and cheese. I followed the advice of others and added more eggs and also seasoned them. Will make again.

—ESTHERY

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Oct 03, 2003

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 seasoned before putting into the casserole. I think putting them in right out of the bag made it bland and kind of starchy tasting. Overall I liked this recipe, but think that I'll brown the potatoes and add more seasoning next time.

—DIRTYBLONDE22

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Nutrition

Calories
281 kcal
14%

Carbohydrates
9.9 g
3%

Cholesterol
188 mg
63%

Fat
21 g
32%

Fiber
0.6 g
3%

Protein
18 g
36%

Sodium
538 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easter Breakfast Casserole

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 281
Calories from Fat: 189

% Daily Value *
Total Fat 21g 32 %
Saturated Fat 10.1g 51 %
Cholesterol 188mg 63 %
Sodium 538mg 22 %
Potassium 384mg 11 %
Total Carbohydrates 9.9g 3 %
Dietary Fiber 0.6g 3 %
Protein 18g 36 %
** Sugars 2.6g
Vitamin A 11 %
Vitamin C 10 %
Calcium 34 %
Iron 13 %
** Thiamin 13 %
** Niacin 36 %
** Vitamin B6 9 %
** Magnesium 8 %
** Folate 13 %

* 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.