Delicious Easter Breakfast Casserole

My family goes crazy for this holiday morning bake-up that turns basic items from your kitchen into a fun Easter breakfast. It feeds plenty of people without much work. I've whipped this up for our get-togethers over many seasons, and everyone gobbles it up - from the kids who normally turn their noses up at food to the toughest critics in my extended family.

The story behind this dish goes back to my first year of marriage when I had to cook Easter breakfast for overnight company. What started as a practical fix for hungry houseguests has turned into the most asked-for tradition at our holiday table.

Ingredients

• Eggs: Grab large ones and let them sit out a bit for better fluffiness and cooking
• Milk: Full-fat makes for the creamiest base, though 2% can work in a pinch
• Salt and pepper: These basic flavor boosters tie everything together nicely
• Sausage or ham: Already cooked meat adds rich taste, pick whatever your bunch prefers
• Bread from yesterday: Slightly dry bread soaks up egg mix without turning to mush
• Cheddar cheese: The tang of sharp cheddar works best, but any meltable cheese fits the bill
• Green onions: They're not must-haves but add gentle flavor without taking over
• Bell peppers: Throw these in for bright pops of color and healthy stuff if you want

Step-by-Step Instructions

Preheat Oven:

Crank your oven to 350°F with the rack smack in the middle. Getting your oven hot first makes sure this thick dish cooks all the way through.

Mix Egg Base:

Grab a big bowl and beat those eggs till they're bubbly before adding your milk, salt, and pepper. This makes your finished dish airier. Make sure everything's mixed to one even color.

Prepare Baking Dish:

Grease a 9×13-inch dish really well, getting into every corner and up the sides. This way your casserole won't stick and you'll have an easier time dishing it out.

Layer The Foundation:

Spread bread cubes across the bottom. Push down lightly to flatten without squishing too much. You want some air pockets between bread bits.

Add Protein And Flavor Boosters:

Scatter your cooked meat evenly on the bread. Top with a layer of cheese, then throw on green onions and peppers if you're using them. Try to spread everything so each forkful gets a mix of goodies.

Pour And Soak:

Drizzle the egg mix slowly over everything, hitting all spots. Use a spatula to gently push stuff down so the liquid soaks into the bread. Don't rush this part—it matters for the final texture.

Initial Covered Bake:

Cover tightly with foil and bake for 25 minutes on the dot. The foil keeps moisture in so eggs cook evenly and the top doesn't burn.

Final Uncovered Bake:

Take off the foil (watch out for hot steam) and bake 10 more minutes. Look for a golden-brown, slightly puffy top. Stick a knife in the middle to check—if it comes out clean, you're good to go.

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When I make this at home, I love throwing in Italian sausage with roasted red peppers. That combo always reminds me of the pizza rustica my grandma used to cook on Easter mornings back when I was a kid in Pennsylvania.

Make It Your Own

You can tweak this dish any way you want with whatever's in your fridge. Try swapping in cooked bacon for the sausage, use Gruyère or pepper jack instead of cheddar, or toss in some cooked mushrooms and spinach for earthier flavors. Even the bread's changeable—torn croissants make it super rich, while grainy bread adds some crunch and extra nutrition.

Storage and Reheating

After it cools down, wrap what's left with plastic or put it in sealed containers. It'll stay good in the fridge for about 3 days. When warming it up, skip the microwave which makes things rubbery. Heat it in a 325°F oven for around 15 minutes instead. You can freeze single portions for up to 2 months—just let them thaw overnight in your fridge before heating them back up.

Serving Suggestions

This hearty dish goes great with lighter sides that cut through its richness. Serve it with a fresh fruit mix, some yogurt drizzled with honey, or roasted asparagus for a complete Easter morning spread. Want to fancy it up? Sprinkle fresh herbs like chives or parsley on top right before serving. If you're having this for lunch, a simple arugula salad with lemony dressing works perfectly alongside it.

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Dig into this Easter breakfast bake with your favorite people and create some special holiday memories around the table.

Frequently Asked Questions

→ Can I prepare this breakfast casserole the night before?

Absolutely! This dish was made for prepping ahead. Just put everything together in your baking dish, wrap it up with plastic, and stick it in the fridge overnight. When morning comes, pull it out about 30 minutes before cooking, then follow the usual instructions but add a few extra minutes since it'll be cold from the fridge.

→ What can I substitute for sausage?

Diced ham works great as the recipe mentions. You can also try cooked and crumbled bacon, turkey sausage, meat substitutes, or even use up that leftover Easter ham. Want to skip meat entirely? Just throw in more veggies like mushrooms, spinach, or any roasted vegetables you enjoy.

→ What kind of bread works best?

Day-old French or Italian bread gives the best texture. You'll get good results with sourdough, brioche or challah too. The trick is using bread that's a bit dry so it soaks up the egg mix without turning mushy. If you only have fresh bread, just cut it up and leave it out for a few hours or pop it in the toaster a bit.

→ Can I add other vegetables to this casserole?

You bet! Besides the green onions and bell peppers listed, try adding some spinach, kale, cooked mushrooms, drained diced tomatoes, or leftover asparagus. Just make sure you cook watery veggies first to get rid of extra moisture that might make your breakfast soggy.

→ How do I know when the casserole is fully cooked?

Your casserole is ready when the middle doesn't wobble anymore and the eggs are set. Look for a nice golden brown top, and stick a knife in the center - it should come out clean with no runny egg stuff on it. Let it cool down for 5-10 minutes after it's done cooking so it firms up and cuts more neatly.

→ Can I freeze leftovers of this breakfast casserole?

Sure can! Once it's cooled down, cut what's left into single servings. Wrap each piece in plastic, then cover with foil, and you can freeze them for up to 2 months. When you want some, warm it up with the cover on in the microwave or in your oven at 325°F until it's hot all the way through.