Embark on a festive morning journey with this Easter Breakfast Casserole recipe, where savory sausage meets colorful vegetables in a perfectly layered dish.

Whether it's Easter morning or holiday brunch, this Easter Breakfast Casserole brings comfort and celebration right to your table with its perfect blend of flavors.

Perfect for feeding a crowd or whenever you need a special breakfast, this recipe captures the magic of holiday mornings. Ready to create the ultimate breakfast dish? Let's dive into this hearty and utterly rewarding recipe.

Master the Art of Easter Breakfast Casserole

This Easter Breakfast Casserole isn't just another breakfast dish – it's a perfect fusion of textures and tastes. The combination of crispy potatoes and fluffy eggs creates an unforgettable taste experience.

Here's your guide to creating this spectacular Easter Breakfast Casserole, complete with professional tips to ensure your casserole turns out perfectly every time.

Serving Suggestions for Easter Breakfast Casserole:

Present with fresh fruit
Serve alongside pastries
Add hot sauce options
Include extra cheese
Pair with coffee and juice

Pro Tips for Perfect Easter Casserole:

Potato Preparation: Thaw hash browns completely
Sausage Selection: Choose quality breakfast sausage
Vegetable Prep: Cut uniformly for even cooking
Egg Mixture: Beat until well combined
Assembly Strategy: Layer ingredients carefully

Easter Breakfast Casserole Recipe:

Preparation time: 25 minutes
Cooking time: 45 minutes
Servings: 12
Equipment: 9x13 baking dish, large skillet

Transform your kitchen into a holiday brunch haven with this spectacular Easter Breakfast Casserole.

Ingredients:

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
½ cup heavy cream
1 teaspoon dried herbs (such as thyme, rosemary, or an Italian blend)
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
¼ cup green onions, chopped
¼ cup fresh parsley, chopped, plus more for garnish
1 cup diced ham (optional for extra Easter touch)

Directions:

Grease a 9x13-inch baking dish and preheat oven to 375°F.
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.
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.
In a large bowl, combine the thawed hash browns, cooked sausage, sautéed vegetables, and 1 ½ cups of shredded cheddar cheese. Toss to mix well. Transfer this mixture to the prepared baking dish, spreading it evenly.
If using diced ham, sprinkle it evenly over the hash brown mixture.
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.
Pour the egg mixture evenly over the hash brown mixture in the baking dish.
Cover with aluminum foil and bake for 40 minutes.
Remove foil, sprinkle the remaining ½ 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.
Let the casserole rest for 10 minutes before serving. Garnish with additional fresh parsley.

Ready to Enjoy!

This Easter Breakfast Casserole offers an incredible combination of flavors that will make any morning special. Each serving delivers the perfect balance of protein, vegetables, and comfort.

Storage Solutions:

Refrigeration: Keep covered for up to 3 days
Freezing: Wrap well up to 2 months
Make Ahead: Prepare night before baking
Reheating: Warm individual portions

Easter Breakfast Casserole

Print Recipe

Transform your kitchen into a holiday brunch haven with this spectacular Easter Breakfast Casserole.

Total Time: 1 hour 10 minutes
Yield: 12 1x

Ingredients

Scale

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
½ cup heavy cream
1 teaspoon dried herbs (such as thyme, rosemary, or an Italian blend)
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
¼ cup green onions, chopped
¼ cup fresh parsley, chopped, plus more for garnish
1 cup diced ham (optional for extra Easter touch)

Instructions

Grease a 9x13-inch baking dish and preheat oven to 375°F.
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.
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.
In a large bowl, combine the thawed hash browns, cooked sausage, sautéed vegetables, and 1 ½ cups of shredded cheddar cheese. Toss to mix well. Transfer this mixture to the prepared baking dish, spreading it evenly.
If using diced ham, sprinkle it evenly over the hash brown mixture.
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.
Pour the egg mixture evenly over the hash brown mixture in the baking dish.
Cover with aluminum foil and bake for 40 minutes.
Remove foil, sprinkle the remaining ½ 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.
Let the casserole rest for 10 minutes before serving. Garnish with additional fresh parsley.

Notes

This casserole can be assembled the night before. Prepare through step 7, cover with plastic wrap, and refrigerate overnight. In the morning, remove from refrigerator while the oven preheats, then bake as directed (you may need to add 5-10 minutes to the baking time).
For a prettier presentation, arrange thin slices of tomato on top during the last 10 minutes of baking.
Add 1 cup of chopped asparagus or 2 cups of fresh spinach to the vegetable mix for a spring touch.
Substitute Gruyère or Swiss cheese for part of the cheddar for a more complex flavor.
For a festive Easter presentation, use a cookie cutter to cut bell peppers into bunny or egg shapes and arrange them on top before baking.
Leftovers can be refrigerated for up to 4 days or frozen in individual portions for quick breakfasts.
Serve with fresh fruit, hot cross buns, or mini carrot muffins for a complete Easter breakfast spread.

Author: Sarah
Prep Time: 25 minutes
Cook Time: 45 minutes