This Easter Breakfast Casserole is a warm and cozy dish that brings joy to the table! With fluffy eggs, soft bread, and tasty bits of sausage, it’s a perfect start to your holiday.
It’s super easy to make, and you can prepare it the night before. Just pop it in the oven in the morning and enjoy the delicious smell! I love serving it with fresh fruit on the side—so festive!
Key Ingredients & Substitutions
Eggs: The backbone of this casserole! Use large eggs for the best binding. If you have a dietary need, egg substitutes or aquafaba can work, but you might miss the same richness.
Cheese: Sharp cheddar adds a great flavor. If you’re not a cheddar fan, feel free to switch it up with Monterey Jack or even mozzarella for a milder taste.
Ham: Diced ham is perfect for adding protein. If you’re vegetarian, consider substituting with sautéed mushrooms or spinach for a delicious twist.
Bread: Day-old bread works best as it absorbs the egg mixture well. If you don’t have any, any sturdy bread like sourdough or whole grain will also do—just let it dry out a bit first.
Milk: Whole milk gives creaminess, but half-and-half or even almond milk can be a suitable alternative for a lighter version.
How Do I Ensure The Casserole Is Creamy and Well-Cooked?
Getting the right texture in your casserole is key! Here are some tips:
- Make sure to whisk the eggs and milk well to incorporate air. It will make your casserole fluffy!
- Let the bread soak in the mixture for at least 10 minutes. This ensures it absorbs enough moisture.
- Start checking the casserole around 35 minutes to avoid overbaking. Look for a golden top and a clean knife when inserted.
- Let it sit for a few minutes before serving. This helps it firm up for easier slicing.
How to Make Easter Breakfast Casserole
Ingredients You’ll Need:
For the Base:
- 8 large eggs
- 1 cup whole milk or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon dried parsley or fresh chopped parsley
For the Filling:
- 2 cups shredded sharp cheddar cheese
- 1 cup cooked ham, diced
- 1/2 cup cooked breakfast sausage, crumbled (optional)
- 3 cups bread cubes (day-old bread like French bread or brioche works well)
- 1 small onion, finely chopped
- 1/2 cup green bell pepper, diced (optional)
For Preparation:
- Butter or non-stick cooking spray (for greasing the baking dish)
How Much Time Will You Need?
This Easter Breakfast Casserole takes about 15 minutes to prep and approximately 40-45 minutes to bake. Overall, you’ll spend about 1 hour on this dish, making it a quick and easy option for your holiday brunch!
Step-by-Step Instructions:
1. Preheat and Prep the Baking Dish:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease a 9×13-inch baking dish with butter or non-stick cooking spray to make sure nothing sticks later on.
2. Whisk the Egg Mixture:
In a large bowl, take your eggs, milk, salt, black pepper, and garlic powder (if you’re using it) and whisk everything together until it’s nicely blended. You want it to be smooth and mixed well.
3. Add the Delicious Ingredients:
Now it’s time to stir in the fun stuff! Add the shredded cheese, diced ham, cooked sausage (if you like), chopped onion, and diced green bell pepper. Mix them all together until they’re well combined.
4. Fold in the Bread:
Next, gently add the bread cubes to the bowl. Carefully fold everything together, making sure all of the bread gets soaked in that lovely egg mixture. This step is key for a rich, flavorful casserole!
5. Pour and Spread:
Take the mixture and pour it into your greased baking dish. Spread everything out evenly so that it cooks uniformly.
6. Add Finishing Touches:
If you’d like, sprinkle a little extra cheese and parsley on top. This adds a nice touch and looks great when it’s baked.
7. Bake It to Perfection:
Pop the dish in the oven and bake uncovered for about 40-45 minutes. Keep an eye on it! It’s ready when the top is golden brown and a knife inserted into the center comes out clean.
8. Cool and Serve:
Let your casserole cool for a few minutes before slicing it into squares. This helps it hold together better when you serve it.
9. Garnish and Enjoy:
If you want to make it extra special, garnish with a bit more fresh parsley before serving. This casserole is best served warm, alongside your favorite coffee, making it a perfect addition to your Easter brunch!
Can I Use Low-Fat Milk Instead of Whole Milk or Half-and-Half?
Absolutely! You can use low-fat milk for a lighter option, but keep in mind that it may not be as rich and creamy. If you’re looking for the same creaminess without the calories, consider using unsweetened almond or oat milk as an alternative.
How Can I Make This Recipe Ahead of Time?
You can prepare the casserole a day in advance! Assemble the entire mixture in the baking dish and cover it tightly with plastic wrap. Refrigerate overnight, then bake it in the morning. You might need to add an extra 5-10 minutes to the baking time if it’s starting from cold.
Can I Freeze Leftovers?
Yes, you can freeze leftovers! Allow the casserole to cool completely, then cut it into individual portions and wrap them tightly in plastic wrap followed by aluminum foil. It can be stored in the freezer for up to 3 months. To reheat, thaw in the fridge overnight, then warm it up in the oven or microwave.
What Other Veggies Can I Add?
Feel free to get creative! You can add sautéed spinach, diced tomatoes, mushrooms, or zucchini to the mixture. Just ensure that any fresh veggies are cooked down slightly to remove excess moisture before mixing them in to prevent a soggy casserole.
