Published June 13, 2026
This Easter breakfast casserole is a rich, comforting baked dish made with eggs, cheese, bacon, and hash browns. It’s the perfect make-ahead brunch recipe for feeding a crowd on Easter morning or any special family gathering.
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Step 1
Prep the oven and dish
Preheat oven to 175°C (350°F). Lightly grease a 9x13-inch casserole dish with cooking spray or butter.
Step 2
Cook the bacon
Cook bacon in a skillet until crisp. Drain on paper towels and crumble into bite-sized pieces.
Step 3
Mix the base
In a large bowl, whisk together eggs and milk. Season with salt and pepper.
Step 4
Combine ingredients
Stir in cheddar cheese, crumbled bacon, diced onion, bell pepper, and thawed hash browns until evenly mixed.
Step 5
Assemble casserole
Pour mixture into prepared baking dish and spread evenly.
Step 6
Bake
Cover with foil and bake for 45 minutes. Remove foil and bake an additional 25–30 minutes until set and golden on top.
Step 7
Rest and serve
Let rest for 10 minutes before slicing and serving warm.
Make it ahead
Assemble the casserole the night before and refrigerate, then bake in the morning for easier prep.
Crispier top
Remove foil earlier if you want a more golden, crispy cheese topping.
Ham version
Swap bacon for diced ham for a slightly sweeter, milder flavor.
Vegetarian version
Skip the meat and add mushrooms, spinach, and extra cheese.
Refrigerator
3–4 days
Store in an airtight container and reheat in oven or microwave.
Freezer
up to 2 months
Freeze in portions and thaw overnight before reheating.
Q: Can I prepare this the night before?
A: Yes, it’s ideal for overnight prep. Assemble, refrigerate, and bake in the morning.
Q: Why is my casserole watery?
A: This can happen if hash browns are not fully thawed and drained before mixing.
Q: Can I change the meat?
A: Yes, bacon, sausage, or ham all work well in this recipe.
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