Easter Breakfast Casserole: A Hearty Family Favorite!
Easter Breakfast Casserole is a hearty and customizable dish perfect for family gatherings and celebrations.
Equipment
- 9×13-inch baking dish
- - Skillet
- Baking sheet
- Mixing bowl
Ingredients
For the Casserole
- 1 pound Yukon Gold Potatoes or frozen hash brown potatoes
- 2 tablespoons Extra-Virgin Olive Oil for roasting
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 8 large Large Eggs
- 1 cup Milk
- 1 medium Yellow Onion sautéed
- 2 cloves Garlic minced
- 1 cup Red Bell Pepper chopped
- 1 cup Green Bell Pepper chopped
- 2 cups Fresh Spinach or kale
- 1/2 cup Green Onions sliced
- 2 cups Shredded Cheddar Cheese or Monterey Jack
Optional Toppings
- 1 tablespoon Fresh Herbs like thyme or parsley
- to taste Hot Sauce for serving
Instructions
How to Make Easter Breakfast Casserole
- Preheat your oven to 425°F.
- Cube the Yukon Gold potatoes and toss them with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and browned.
- Whisk together the eggs, milk, and a pinch of salt in a bowl. Set aside.
- Sauté the onion in olive oil; add garlic and bell peppers. Stir for 2 minutes, then fold in spinach and half of the green onions.
- Layer the roasted potatoes in a greased baking dish. Add cheese, then the sautéed veggies, and pour the egg mixture over. Top with remaining cheese and green onions.
- Decrease oven temperature to 350°F and bake for 40-45 minutes until the eggs are set. Cool for 5 minutes before slicing.
- Optional: Add fresh herbs on top before serving.
Notes
For best results, chop potatoes into smaller pieces for optimal texture and allow casserole to rest before cutting into squares.