Easter brunch is a time for family, friends, and delicious food. Whether you’re hosting a large gathering or enjoying a quiet meal at home, the right dish can make the occasion even more memorable.
If you’re looking to serve something hearty, flavorful, and easy to prepare, casseroles are the perfect solution.
They are versatile, can be made ahead of time, and offer endless possibilities for combining eggs, vegetables, meats, and cheese.
In this blog, we’ve gathered over 35 mouthwatering Easter brunch casserole recipes that will delight your guests and make your celebration even more special.
From classic breakfast casseroles to creative twists on traditional dishes, there’s something for everyone on this list.
So, roll up your sleeves, preheat that oven, and get ready to enjoy the best Easter brunch you’ve ever had!
35+ Savory Easter Brunch Casserole Recipes to Make Your Holiday
Easter brunch casseroles are a fantastic way to simplify your holiday meal while still offering a delicious, filling spread for your guests.
With endless flavor combinations, you can easily tailor these dishes to fit different tastes and dietary preferences.
Whether you prefer savory, sweet, or a combination of both, there’s a casserole recipe on this list for every palate.
These casseroles are not only time-saving and easy to make, but they also offer the perfect opportunity to impress your guests with minimal effort.
So, get ready to celebrate this Easter with these 35+ Easter brunch casserole recipes that will have everyone asking for seconds!
Cheesy Spinach and Artichoke Casserole
This Cheesy Spinach and Artichoke Casserole is a creamy, decadent dish perfect for an Easter brunch gathering. Featuring rich cheeses, tender spinach, and hearty artichokes, this casserole is a delightful addition to any brunch spread. It’s a comforting, savory dish with layers of flavor, and it pairs beautifully with fresh bread or roasted potatoes. This casserole is also a great make-ahead option, ensuring minimal stress on the day of the event.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 10 oz frozen spinach, thawed and drained
- 14 oz can of artichoke hearts, drained and chopped
- 1 cup ricotta cheese
- 1 cup cream cheese, softened
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 large eggs
- ¼ cup heavy cream
- Salt and pepper to taste
- ¼ teaspoon ground nutmeg
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Heat olive oil in a skillet over medium heat. Add diced onion and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- In a large bowl, combine the ricotta cheese, cream cheese, mozzarella, Parmesan, eggs, and heavy cream. Stir in the cooked onions, garlic, spinach, and artichokes. Season with salt, pepper, and nutmeg.
- Pour the mixture into the prepared baking dish and smooth the top. Sprinkle a little extra mozzarella on top for added cheesiness.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is golden and bubbly.
- Let it cool for a few minutes before serving.
This Cheesy Spinach and Artichoke Casserole is an ideal dish for Easter brunch, offering both flavor and ease of preparation. The creamy texture combined with the richness of cheeses and the freshness of spinach and artichokes makes it irresistible. This casserole can be made ahead of time and simply baked before serving, allowing you to enjoy a stress-free brunch with loved ones. It’s a dish that will impress everyone at the table and quickly become a holiday favorite.
Bacon and Egg Breakfast Casserole
This Bacon and Egg Breakfast Casserole is a brunch classic that delivers both flavor and convenience. With crispy bacon, fluffy eggs, and a savory blend of cheese and herbs, it’s a dish that everyone will love. Perfect for Easter brunch, this casserole can be prepared ahead of time and is baked to perfection in just 30 minutes. It’s the ultimate comfort food, making it an easy yet indulgent addition to any holiday table.
Ingredients:
- 10 slices of bacon
- 12 large eggs
- 1 ½ cups milk
- 2 cups shredded cheddar cheese
- 1 cup diced bell peppers (any color)
- ½ cup diced onions
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 6 cups cubed day-old bread (preferably sourdough or French bread)
- Fresh parsley, chopped for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet, crumble it, and set it aside.
- In the same skillet, sauté the diced bell peppers and onions until tender, about 5 minutes.
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
- Add the cubed bread, crumbled bacon, sautéed peppers, onions, and shredded cheddar cheese to the egg mixture. Stir well to combine.
- Pour the mixture into the prepared baking dish and bake for 30-35 minutes, or until the casserole is set and golden brown on top.
- Remove from the oven and let it cool for a few minutes before slicing. Garnish with chopped parsley.
This Bacon and Egg Breakfast Casserole is the perfect combination of savory, hearty, and comforting. The bacon adds a smoky crunch, while the eggs and cheese make for a rich, indulgent dish. The bell peppers and onions give it a burst of freshness, making it a well-rounded meal that’s ideal for Easter brunch. With its ease of preparation and satisfying flavors, this casserole will quickly become a favorite for any festive occasion.
Sweet Potato and Sausage Brunch Casserole
For a twist on the classic Easter brunch casserole, this Sweet Potato and Sausage Brunch Casserole offers a delightful combination of savory sausage, sweet potatoes, and a blend of herbs and spices. The naturally sweet and earthy flavor of the sweet potatoes pairs beautifully with the savory, slightly spicy sausage. It’s a wholesome and filling dish that will add variety to your brunch spread, and it’s packed with nutrients, making it a balanced choice for your Easter feast.
Ingredients:
- 1 lb breakfast sausage (spicy or mild, your choice)
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, diced
- 2 bell peppers, diced
- 8 large eggs
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup milk
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped for garnish
Instructions:
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet, cook the sausage over medium heat until browned, breaking it apart as it cooks. Once cooked, remove from the skillet and set aside.
- In the same skillet, sauté the diced sweet potatoes over medium heat until tender, about 8-10 minutes. Remove and set aside.
- Add the diced onion and bell peppers to the skillet and cook until softened, about 5 minutes.
- In a large bowl, whisk together the eggs, milk, paprika, cumin, salt, and pepper.
- Layer the cooked sausage, sweet potatoes, and sautéed vegetables in the bottom of the prepared baking dish. Pour the egg mixture over the top and sprinkle with shredded cheddar cheese.
- Bake for 30-35 minutes, or until the casserole is set and golden brown on top.
- Let it cool slightly before serving, and garnish with fresh cilantro or parsley.
The Sweet Potato and Sausage Brunch Casserole brings a burst of flavor and texture to your Easter brunch table. The hearty sausage and creamy eggs are complemented by the natural sweetness of the sweet potatoes, creating a unique and satisfying dish. The use of cumin and paprika gives the casserole an aromatic warmth, making it stand out from traditional brunch casseroles. This dish can be made ahead of time and baked just before serving, making it a perfect choice for a stress-free holiday celebration.
Asparagus and Ham Brunch Casserole
This Asparagus and Ham Brunch Casserole is a fresh and savory dish that combines tender asparagus, flavorful ham, and a rich egg mixture. The asparagus adds a bright, earthy crunch, while the ham provides a salty, savory contrast. This casserole is perfect for Easter brunch, providing a light yet filling dish that’s packed with protein and veggies. It’s an easy-to-make option that can be prepared ahead of time for a stress-free celebration.
Ingredients:
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 1 ½ cups cooked ham, diced
- 8 large eggs
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon olive oil for greasing
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil.
- Steam or blanch the asparagus in boiling water for 2-3 minutes, then drain and set aside to cool.
- In a large bowl, whisk together the eggs, heavy cream, milk, garlic powder, thyme, salt, and pepper.
- Layer the bottom of the prepared baking dish with the diced ham and blanched asparagus.
- Pour the egg mixture over the ham and asparagus, then sprinkle the Swiss cheese and Parmesan cheese on top.
- Bake for 30-35 minutes, or until the casserole is golden and set in the center.
- Allow the casserole to cool slightly before serving.
This Asparagus and Ham Brunch Casserole is a flavorful, satisfying dish that brings together savory ham, fresh asparagus, and rich cheeses. It’s an elegant option that is simple enough to prepare in advance yet impressive enough for a special Easter brunch. The combination of eggs, cream, and cheese makes it creamy, while the fresh vegetables provide a lightness that balances the dish. It’s a wonderful way to enjoy the flavors of spring while celebrating with family and friends.
Mushroom and Swiss Cheese Casserole
This Mushroom and Swiss Cheese Casserole is a rich and earthy dish that’s perfect for an Easter brunch. The mushrooms bring a savory umami flavor, while the Swiss cheese adds a creamy, slightly nutty taste. With a base of eggs and cream, this casserole is rich, comforting, and perfect for those who love mushrooms. It can be made ahead of time and baked just before serving, allowing you to focus on other aspects of your brunch spread.
Ingredients:
- 2 tablespoons butter
- 1 lb mushrooms, sliced
- 1 small onion, diced
- 6 large eggs
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and diced onion and sauté for about 5-7 minutes, until the mushrooms release their moisture and the onions are softened.
- In a large mixing bowl, whisk together the eggs, heavy cream, thyme, garlic powder, salt, and pepper.
- Add the sautéed mushrooms and onions to the egg mixture, then stir in the shredded Swiss cheese and grated Parmesan.
- Pour the mixture into the prepared baking dish and bake for 25-30 minutes, or until the casserole is golden brown and set in the center.
- Let the casserole rest for 5 minutes before slicing. Garnish with fresh parsley before serving.
The Mushroom and Swiss Cheese Casserole is an indulgent yet satisfying dish that will elevate any Easter brunch. The earthy mushrooms paired with the creamy, nutty Swiss cheese create a rich, flavorful combination that is sure to please all guests. It’s easy to prepare, and the option to make it ahead of time makes it an excellent choice for a hassle-free brunch. Whether served alongside other brunch classics or on its own, this casserole will be a hit with anyone who loves mushrooms.
Spinach and Bacon Strata Casserole
The Spinach and Bacon Strata Casserole is a savory, make-ahead dish that’s perfect for an Easter brunch gathering. Layers of hearty bread, sautéed spinach, crispy bacon, and a rich egg mixture come together to create a breakfast casserole that’s both satisfying and flavorful. The bacon adds a smoky flavor, while the spinach offers a fresh, slightly bitter contrast. This casserole is a great option for feeding a crowd, and it’s guaranteed to be a brunch favorite.
Ingredients:
- 6 cups cubed day-old bread (preferably sourdough or French bread)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cups fresh spinach, chopped
- 8 slices cooked bacon, crumbled
- 10 large eggs
- 2 cups milk
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the chopped spinach to the skillet and cook for another 2-3 minutes, until wilted. Remove from heat and set aside to cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, basil, garlic powder, salt, and pepper.
- Layer the cubed bread in the prepared baking dish, followed by the spinach and onion mixture, crumbled bacon, mozzarella cheese, and Parmesan cheese.
- Pour the egg mixture over the layers and press down gently to ensure the bread absorbs the liquid. Let it sit for 10 minutes to soak.
- Bake for 30-35 minutes, or until the casserole is golden brown and set in the center.
- Allow the casserole to cool for a few minutes before slicing.
The Spinach and Bacon Strata Casserole is a hearty, flavorful dish that will satisfy even the biggest brunch appetites. The combination of crispy bacon, savory spinach, and melty cheese creates layers of flavor, while the bread soaks up all the rich egg mixture for a deliciously comforting texture. This casserole can be made the night before and baked in the morning for an easy, stress-free brunch. Whether you’re hosting a large gathering or enjoying a smaller celebration, this strata is a wonderful choice for your Easter brunch table.
Cheesy Potato and Sausage Brunch Casserole
A hearty and comforting casserole, the Cheesy Potato and Sausage Brunch Casserole combines crispy breakfast sausage, tender potatoes, and a decadent cheese sauce. This dish is perfect for Easter brunch, especially for those who crave a savory, filling meal to start their day. The creamy texture and savory flavors make it a crowd-pleaser, and its simplicity means it’s easy to prepare ahead of time, allowing you to enjoy your celebration without the stress of last-minute cooking.
Ingredients:
- 1 lb breakfast sausage, crumbled
- 4 large russet potatoes, peeled and diced
- 1 small onion, diced
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 cup heavy cream
- 6 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil for greasing
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil.
- In a large skillet, cook the crumbled sausage over medium heat until browned and cooked through, about 7-8 minutes. Remove from the pan and set aside.
- In the same skillet, add the diced potatoes and onion. Sauté for 10-12 minutes, until the potatoes are slightly tender.
- In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, thyme, salt, and pepper.
- Layer the cooked sausage, sautéed potatoes, and onions in the prepared baking dish. Pour the egg mixture over the top, then sprinkle the cheddar and mozzarella cheeses evenly over the casserole.
- Bake for 35-40 minutes, or until the casserole is golden and set in the center.
- Let the casserole rest for 5 minutes before slicing.
The Cheesy Potato and Sausage Brunch Casserole is a perfect blend of savory and cheesy flavors. The combination of crispy sausage, tender potatoes, and melted cheese offers a satisfying and filling dish that will keep your guests coming back for more. This casserole is easy to prepare ahead of time, making it a stress-free choice for your Easter brunch. Whether you’re serving it as a main dish or alongside other brunch staples, it’s sure to be a hit with everyone at the table.
Broccoli and Cheddar Breakfast Casserole
The Broccoli and Cheddar Breakfast Casserole is a light yet flavorful dish that pairs the freshness of broccoli with the richness of cheddar cheese and eggs. It’s a perfect option for a more health-conscious Easter brunch, with a balance of veggies, protein, and cheese. The casserole is also easy to prepare ahead of time and can be baked right before your guests arrive, making it a practical and delicious choice for busy hosts.
Ingredients:
- 2 cups fresh broccoli florets, chopped
- 1 tablespoon olive oil
- 6 large eggs
- 1 cup milk
- 1 ½ cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard powder (optional)
- Salt and pepper to taste
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil.
- In a large skillet, heat the olive oil over medium heat. Add the broccoli florets and sauté for 5-6 minutes until they are slightly tender but still bright green. Remove from heat.
- In a large bowl, whisk together the eggs, milk, garlic powder, mustard powder (if using), salt, and pepper.
- Add the sautéed broccoli to the egg mixture and stir in 1 cup of shredded cheddar cheese and the Parmesan cheese.
- Pour the mixture into the prepared baking dish and sprinkle the remaining ½ cup of cheddar cheese on top.
- Bake for 25-30 minutes, or until the casserole is set and golden brown on top.
- Allow the casserole to cool for 5 minutes before serving.
This Broccoli and Cheddar Breakfast Casserole is a lighter yet still indulgent option for your Easter brunch. The fresh broccoli adds a nice crunch, and the combination of eggs and cheese makes for a rich, satisfying dish. It’s a great way to sneak in some vegetables while still enjoying the cheesy goodness of a classic brunch casserole. With its easy preparation and delicious flavor, it’s sure to become a new favorite on your brunch table.
Crab and Spinach Casserole
The Crab and Spinach Casserole is a luxurious and savory dish that combines the delicate sweetness of crab meat with the earthy flavor of spinach and a creamy, cheesy egg base. This dish is a bit more elegant, making it a wonderful choice for a special Easter brunch or holiday gathering. The rich flavors and tender texture make it feel indulgent, but it’s simple to prepare, allowing you to enjoy a gourmet brunch without the fuss.
Ingredients:
- 1 lb fresh or canned crab meat, drained and flaked
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
- 6 large eggs
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh dill, chopped (optional)
Instructions:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
- In a large skillet, heat the olive oil over medium heat and sauté the spinach for 2-3 minutes until wilted. Set aside to cool slightly.
- In a large bowl, whisk together the eggs, heavy cream, Dijon mustard, garlic powder, salt, and pepper.
- Gently fold in the flaked crab meat, sautéed spinach, Swiss cheese, and Parmesan cheese.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes, or until the casserole is golden and set in the center.
- Garnish with fresh dill, if desired, and allow the casserole to cool slightly before serving.
The Crab and Spinach Casserole is an elegant and delicious dish that brings a touch of luxury to any Easter brunch. The sweet, tender crab meat pairs wonderfully with the savory spinach and creamy cheese, creating a rich and flavorful casserole that will impress your guests. This dish is not only simple to prepare but also versatile enough to be served as a main or side dish. If you’re looking to make your Easter brunch a little more special, this casserole is the perfect choice.
Spinach and Artichoke Breakfast Casserole
This Spinach and Artichoke Breakfast Casserole brings the beloved flavors of a classic spinach and artichoke dip into a wholesome brunch casserole. With its creamy texture, savory artichokes, and earthy spinach, it makes for a light yet satisfying dish. The casserole is packed with protein from eggs and cheese, while still feeling indulgent with its rich and creamy filling. Perfect for a lighter Easter brunch, it can be prepared ahead of time and baked just before serving, offering both convenience and deliciousness.
Ingredients:
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
- 6 large eggs
- 1 cup milk
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil.
- In a large skillet, heat olive oil over medium heat. Add the spinach and sauté for 2-3 minutes until wilted. Remove from heat and set aside to cool slightly.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
- Stir in the chopped artichokes, sautéed spinach, mozzarella cheese, and Parmesan cheese until evenly combined.
- Pour the mixture into the prepared baking dish and smooth out the top.
- Bake for 25-30 minutes, or until the casserole is golden brown on top and set in the center.
- Allow the casserole to rest for 5 minutes before slicing and serving.
The Spinach and Artichoke Breakfast Casserole is a fresh and flavorful twist on your typical Easter brunch casserole. It combines the creamy goodness of artichoke and spinach dip with the heartiness of a breakfast casserole, creating a satisfying dish that’s perfect for any crowd. It’s also incredibly versatile—add in other vegetables or proteins as you wish. Light yet hearty, it’s a beautiful addition to your Easter table and will keep your guests happily coming back for more.
French Toast Casserole with Maple Syrup
French Toast Casserole with Maple Syrup takes the classic breakfast favorite to the next level by transforming it into a decadent, baked casserole. This dish is everything you love about French toast—crispy edges, soft centers, and sweet syrupy goodness—but with the ease of being able to prepare it the night before. The rich flavor of maple syrup is infused throughout, making each bite a sweet and satisfying treat. Perfect for Easter brunch, this casserole can be served with fresh fruit or a dollop of whipped cream to make it even more indulgent.
Ingredients:
- 8 slices of day-old brioche or challah bread, cubed
- 6 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup maple syrup, plus extra for serving
- 2 tablespoons butter, melted
- Powdered sugar for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
- Arrange the cubed bread evenly in the baking dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, nutmeg, and maple syrup.
- Pour the egg mixture evenly over the cubed bread. Use a spoon to gently press down the bread to ensure it’s soaked through. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F (175°C) again, if it has been refrigerated overnight.
- Bake the casserole for 35-40 minutes, or until the top is golden and crispy and the casserole is set in the center.
- Remove from the oven and drizzle with melted butter and a bit more maple syrup. Garnish with powdered sugar, if desired, and serve warm.
French Toast Casserole with Maple Syrup is the perfect sweet addition to your Easter brunch menu. It offers the comforting flavors of French toast, baked into a convenient casserole form that can be prepared the night before. The rich maple syrup flavor infuses the bread, creating a soft, custardy center and crispy top, making each bite a heavenly experience. This dish will please everyone, whether it’s served as the star of the brunch or as a side to complement savory dishes. It’s a simple yet luxurious way to elevate your Easter celebration.
Ham and Cheese Croissant Casserole
The Ham and Cheese Croissant Casserole is a savory and indulgent dish that will elevate your Easter brunch spread. Soft croissants, savory ham, and melted cheese are baked together in a rich, custard-like egg base, making for a comforting and decadent meal. This casserole is an excellent way to use up leftover croissants, turning them into a mouthwatering dish that is perfect for feeding a crowd. It’s easy to prepare ahead of time and can be baked just before serving, allowing you to enjoy your celebration without any hassle.
Ingredients:
- 6 large croissants, torn into pieces
- 2 cups cooked ham, diced
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded Gruyère cheese (optional)
- 6 large eggs
- 1 ½ cups milk
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 2 tablespoons butter, melted
- Fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
- Tear the croissants into bite-sized pieces and layer them evenly in the prepared baking dish.
- Sprinkle the diced ham and shredded cheeses evenly over the croissants.
- In a separate bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper.
- Pour the egg mixture over the croissants, ensuring the croissants are well-soaked.
- Cover the casserole with plastic wrap and refrigerate for at least 2 hours or overnight to allow the bread to soak up the egg mixture.
- Preheat the oven to 350°F (175°C) again, if it has been refrigerated overnight.
- Bake for 35-40 minutes, or until the top is golden brown and the casserole is set in the center.
- Drizzle with melted butter and garnish with fresh parsley, if desired, before serving.
The Ham and Cheese Croissant Casserole is a delightful and indulgent dish perfect for Easter brunch. The combination of tender croissants, savory ham, and rich melted cheese creates a flavorful and comforting meal. It’s a wonderful way to use up leftover croissants while still creating something special and satisfying. With its easy preparation and crowd-pleasing flavors, this casserole will surely be a favorite among your guests, making it a must-have on your Easter brunch menu.
Sausage and Hash Brown Casserole
The Sausage and Hash Brown Casserole is the ultimate crowd-pleasing, hearty dish for an Easter brunch. With savory sausage, crispy hash browns, and a blend of melted cheese, it offers a satisfying combination of textures and flavors that will keep everyone coming back for more. The creamy egg base ties everything together, creating a rich, comforting dish that’s easy to make and even easier to enjoy. It’s a perfect option for a filling brunch that doesn’t require too much prep work and can easily be made ahead of time.
Ingredients:
- 1 lb breakfast sausage (mild or spicy)
- 4 cups frozen hash browns, thawed
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 6 large eggs
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Chopped green onions for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil or nonstick spray.
- In a large skillet, cook the breakfast sausage over medium heat until browned and crumbled, about 5-7 minutes. Drain any excess grease and set aside.
- In the prepared baking dish, layer the thawed hash browns evenly across the bottom.
- Top the hash browns with the cooked sausage and sprinkle the shredded cheddar and mozzarella cheeses over the sausage.
- In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
- Pour the egg mixture evenly over the layers in the baking dish.
- Bake for 35-40 minutes, or until the casserole is set and golden on top.
- Let the casserole cool for 5 minutes before slicing and serving. Garnish with chopped green onions if desired.
Sausage and Hash Brown Casserole is the epitome of comfort food, making it the perfect dish to serve at your Easter brunch. The crispy hash browns, savory sausage, and gooey cheese create a flavor-packed combination that’s both hearty and satisfying. This casserole is easy to prepare and can be made ahead, allowing you to spend less time in the kitchen and more time with your guests. Whether enjoyed as a main dish or served alongside other brunch items, it’s a dish that everyone will love.
Asparagus and Bacon Strata
Asparagus and Bacon Strata is a fresh, savory twist on the classic breakfast casserole, combining tender asparagus, crispy bacon, and a rich egg base. This flavorful strata is perfect for Easter brunch, offering a delightful balance of textures—from the crisp bacon to the soft, custardy bread. It’s a satisfying dish with a touch of elegance, thanks to the bright asparagus and smoky bacon. Make it the night before and bake it just before serving for a no-fuss, impressive brunch option.
Ingredients:
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 6 slices bacon, cooked and crumbled
- 1 loaf of French bread, cut into cubes (about 6 cups)
- 8 large eggs
- 2 cups milk
- 1 cup shredded Swiss cheese
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil.
- Heat a large skillet over medium heat. Add the asparagus and cook for 4-5 minutes until tender but still crisp. Remove from heat and set aside.
- In the prepared baking dish, layer the bread cubes evenly. Sprinkle the crumbled bacon, cooked asparagus, and Swiss cheese over the bread.
- In a bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper.
- Pour the egg mixture over the bread and vegetable layers, ensuring the bread is soaked through. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight.
- Preheat the oven to 350°F (175°C) again, if refrigerated overnight.
- Bake the strata for 40-45 minutes, or until the top is golden brown and the casserole is set in the center.
- Let the strata cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Asparagus and Bacon Strata is a sophisticated yet simple casserole that brings vibrant, savory flavors to your Easter brunch table. The creamy egg base combined with the tender asparagus and crispy bacon creates a perfect balance of flavors, while the French bread soaks up the richness of the eggs. This dish can be made ahead of time, making it convenient for a busy morning. It’s an excellent choice for those looking to add something a bit more refined to their brunch spread, while still being easy to prepare.
Sweet Potato and Chorizo Breakfast Casserole
For a flavorful and slightly spicy Easter brunch casserole, the Sweet Potato and Chorizo Breakfast Casserole is a perfect choice. The earthy sweetness of the roasted sweet potatoes pairs beautifully with the smoky, spicy chorizo sausage. Combined with a creamy egg mixture and topped with cheese, this casserole offers a wonderful depth of flavor and hearty satisfaction. It’s a fantastic way to mix up your usual brunch options with a dish that’s both nutritious and delicious.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 lb chorizo sausage, casings removed
- 6 large eggs
- 1 cup milk
- 1 ½ cups shredded cheddar cheese
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the diced sweet potatoes in a single layer. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes, or until tender and lightly browned.
- While the sweet potatoes are roasting, heat a large skillet over medium heat. Cook the chorizo until browned and crumbled, about 7-10 minutes. Drain excess grease and set aside.
- In a large bowl, whisk together the eggs, milk, cumin, smoked paprika, salt, and pepper.
- In a greased 9×13-inch baking dish, layer the roasted sweet potatoes and cooked chorizo. Pour the egg mixture over the top and sprinkle the shredded cheddar cheese evenly over the casserole.
- Bake for 30-35 minutes, or until the casserole is set and the top is golden brown.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh cilantro, if desired.
The Sweet Potato and Chorizo Breakfast Casserole is a vibrant and satisfying dish that combines bold, savory flavors with a touch of sweetness from the roasted sweet potatoes. The combination of spicy chorizo and creamy eggs makes for a hearty brunch casserole that will please any crowd. It’s a great choice for those looking for something with a little more flavor and excitement at their Easter brunch. With its rich textures and bold flavors, this casserole is sure to be a hit on your holiday table.
Note: More recipes are coming soon!