Easter Breakfast Casserole

Why You’ll Love This Recipe

1. Fresh Ingredients: This casserole uses fresh vegetables and flavors, making every bite delicious and satisfying.
2. Ease of Preparation: With straightforward steps, this dish is easy to make, even for beginners.
3. Nutrition: Packed with proteins, healthy fats, and veggies, this casserole gives you a nutritious start to your day.
4. Versatility: Customize it with your favorite ingredients, such as different meats or veggies, to suit everyone’s tastes.
5. Presentation: With its fluffy texture and colorful veggies, this casserole looks as great as it tastes, making it perfect for special occasions.

This Easter Breakfast Casserole is sure to become a favorite in your home!

Preparation and Cooking Time

• Total time: 1 hour
• Preparation time: 20 minutes
• Cooking time: 40 minutes

Ingredients You’ll Need

• 1 pound breakfast sausage (sweet or spicy, based on preference)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 (20 oz) package frozen shredded hash browns, thawed
• 2 cups shredded cheddar cheese, divided
• 10 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 teaspoon dried herbs (such as thyme, rosemary, or an Italian blend)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup green onions, chopped
• 1/4 cup fresh parsley, chopped, plus more for garnish
• 1 cup diced ham (optional for extra Easter touch)

Step-by-Step Instructions

1. Grease a 9×13-inch baking dish and preheat your oven to 375°F.
2. In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a wooden spoon until browned and cooked through, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
3. In the same skillet, add olive oil if needed. Add onion, bell peppers, and mushrooms. Sauté until vegetables are softened, about 5-6 minutes. Add garlic and cook for another minute until fragrant.
4. In a large bowl, combine the thawed hash browns, cooked sausage, sautéed vegetables, and 1 1/2 cups of shredded cheddar cheese. Toss to mix well. Transfer this mixture to the prepared baking dish, spreading it evenly.
5. If using diced ham, sprinkle it evenly over the hash brown mixture.
6. In another bowl, whisk together eggs, milk, heavy cream, dried herbs, salt, black pepper, and cayenne pepper (if using) until well combined. Stir in green onions and parsley.
7. Pour the egg mixture evenly over the hash brown mixture in the baking dish.
8. Cover with aluminum foil and bake for 40 minutes.
9. Remove foil, sprinkle the remaining 1/2 cup of cheddar cheese on top, and return to the oven uncovered for an additional 15-20 minutes, or until the center is set and the top is golden brown.
10. Let the casserole rest for 10 minutes before serving. Garnish with additional fresh parsley.

How to Serve

1. Presentation: Slice and serve warm directly from the baking dish for a homey feel.
2. Accompaniments: Pair with fresh fruit or a light salad for a balanced meal.
3. Portions: Cut into generous squares for serving; it’s filling!
4. Beverage Pairing: Serve with coffee, tea, or a refreshing juice to complete the breakfast experience.

This casserole will surely impress your guests!

Additional Tips

• Flavor Enhancement: Add spices like paprika or Italian seasoning for extra flavors.
• Customization: Mix in other veggies like spinach or zucchini for added nutrition.
• Serving Suggestions: Consider serving with a dollop of salsa or hot sauce for a kick.

Recipe Variations

1. Vegetarian Version: Skip the sausage and add extra mushrooms and veggies for a delightful meatless option.
2. Southwestern Twist: Add diced jalapeños and corn for a zesty southwestern flavor.
3. Cheesy Spinach: Toss in fresh spinach and crumbled feta cheese for a Mediterranean touch.

Freezing and Storage

• Storage: Keep leftover casserole in the fridge for up to 3 days in an airtight container.
• Freezing: Freeze portions for up to 3 months. Wrap tightly to prevent freezer burn, and thaw overnight in the fridge before reheating.

Special Equipment

• 9×13-inch baking dish
• Large skillet
• Wooden spoon
• Mixing bowls
• Whisk
• Aluminum foil

FAQ’s

1. Can I use frozen ingredients? Yes, frozen vegetables work well, but fresh ones add better flavor.
2. Is this dish low in carbs? It’s not very low in carbs due to the hash browns, but it’s packed with protein and nutrients.
3. Can I make this ahead of time? Absolutely! Prepare the casserole a day in advance and bake it in the morning.
4. Can I customize the recipe? Yes, feel free to add your favorite vegetables or swap the sausage for bacon or turkey.
5. What if I want to cook it differently? You can also slow-cook this casserole if you prefer that method. Just adjust the cooking time accordingly.

Conclusion

This Easter Breakfast Casserole is a delightful way to celebrate with family and friends. Filled with fresh ingredients, it not only tastes amazing but also looks beautiful on the table. Perfect for brunch or any gathering, you’ll surely impress everyone. So, get cooking and enjoy the wonderful aroma and flavors of this delicious dish!

Easter Breakfast Casserole

This Easter Breakfast Casserole is packed with fresh vegetables, breakfast sausage, and cheese, making it a perfect dish for your festive breakfast gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

For the Casserole

• 1 pound breakfast sausage sweet or spicy, based on preference
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 each red bell pepper, diced
• 1 each green bell pepper, diced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 package (20 oz) frozen shredded hash browns, thawed
• 2 cups shredded cheddar cheese, divided
• 10 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 teaspoon dried herbs (such as thyme, rosemary, or an Italian blend)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup green onions, chopped
• 1/4 cup fresh parsley, chopped, plus more for garnish
• 1 cup diced ham (optional for extra Easter touch)

Method

 

Preparation

1. Grease a 9x13-inch baking dish and preheat your oven to 375°F.
2. In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a wooden spoon until browned and cooked through, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
3. In the same skillet, add olive oil if needed. Add onion, bell peppers, and mushrooms. Sauté until vegetables are softened, about 5-6 minutes. Add garlic and cook for another minute until fragrant.
4. In a large bowl, combine the thawed hash browns, cooked sausage, sautéed vegetables, and 1 1/2 cups of shredded cheddar cheese. Toss to mix well. Transfer this mixture to the prepared baking dish, spreading it evenly.
5. If using diced ham, sprinkle it evenly over the hash brown mixture.
6. In another bowl, whisk together eggs, milk, heavy cream, dried herbs, salt, black pepper, and cayenne pepper (if using) until well combined. Stir in green onions and parsley.
7. Pour the egg mixture evenly over the hash brown mixture in the baking dish.

Cooking

1. Cover with aluminum foil and bake for 40 minutes.
2. Remove foil, sprinkle the remaining 1/2 cup of cheddar cheese on top, and return to the oven uncovered for an additional 15-20 minutes, or until the center is set and the top is golden brown.
3. Let the casserole rest for 10 minutes before serving. Garnish with additional fresh parsley.

Notes

Slice and serve warm directly from the baking dish for a homey feel. Pair with fresh fruit or a light salad for a balanced meal. Consider serving with a dollop of salsa or hot sauce for a kick.