Easter Breakfast Casserole

This hearty Easter Breakfast Casserole is the kind of dish that brings everyone to the table before the coffee is even poured.

Loaded with crispy bacon, fluffy eggs, melted cheddar cheese, and tender hash browns, it’s a comforting, all-in-one breakfast that feels both indulgent and satisfying.

The addition of green bell pepper and onion gives it just the right balance of flavor without overpowering the rich, savory base.

Perfect for holidays, brunch gatherings, or meal prepping for a busy week, this casserole is as convenient as it is delicious.

You can assemble it ahead of time and simply bake when ready, making it an stress-free option when feeding a crowd.

Whether it’s Easter morning or just a cozy weekend breakfast, this dish delivers warm, classic comfort in every bite.

Prep Time: 25 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 40 mins
Servings: 12
Yield: 1 (7×11-inch) casserole

Ingredients

  • Cooking spray
  • 1 pound bacon
  • 8 large eggs
  • 2 cups milk
  • 3 cups shredded Cheddar cheese
  • 1/4 cup diced onion
  • 1/4 cup diced green bell pepper
  • 1 (16-ounce) package frozen hash brown potatoes, thawed

Directions

  1. Preheat oven to 350°F (175°C). Lightly coat a 7×11-inch casserole dish with cooking spray.
  2. Cook bacon in a large skillet over medium-high heat until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces.
  3. In a large mixing bowl, whisk together eggs and milk until smooth. Stir in shredded cheese, crumbled bacon, diced onion, and green bell pepper.
  4. Add thawed hash browns to the mixture and stir until everything is evenly combined.
  5. Pour the mixture into the prepared casserole dish and spread evenly.
  6. Cover with aluminum foil and bake for 45 minutes.
  7. Remove foil and continue baking for an additional 25–30 minutes, or until the center is fully set and the top is lightly golden.
  8. Let rest for 5–10 minutes before slicing and serving.

Chefs Notes

  • For extra flavor, try swapping part of the cheddar with Monterey Jack or Colby cheese.
  • You can prepare the casserole the night before, cover, and refrigerate—just bake in the morning.
  • If you prefer a softer texture, use freshly shredded hash browns instead of frozen.
  • Add-ins like cooked sausage, mushrooms, or spinach work great for variation.
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