Made with just 6 ingredients, this Easter breakfast casserole is so quick and easy! You can assemble it the night before, but it’s so fast that you can just whip it up in the morning.
Not only is it hearty and delicious, it happens to be gluten free. Serve it with fresh fruit and one-hour cinnamon rolls for a perfect easter breakfast that no one will forget!
A good friend brought this to a mother-daughter brunch a few years ago, and I made sure to get the recipe. It’s been a family favorite ever since.
At my house, Easter and ham just go together. This casserole is a great way to use leftover ham the day after Easter dinner, but I often buy ham just so I can make it for brunch.
After a morning of egg hunting and church services, it’s great to have a savory dish filling the house with wonderful aromas. And of course, it’s perfect for balancing out all those Reese’s and Cadbury eggs!
It doesn’t get much easier than this hearty casserole! Just whisk and bake.
HOW TO MAKE EASTER BREAKFAST CASSEROLE WITH HAM
- PREP – Dice the ham, onion, and bell peppers. Grate the cheese. Preheat your oven to 400°. Spray a 9×13 glass pan with nonstick cooking spray.
- ASSEMBLE – Whisk the eggs and cream in a large mixing bowl until frothy. Stir in the ham, cheese, and diced veggies.
- BAKE – Pour the whole thing into the prepared dish. Bake at 400° in the preheated oven for 40-45 minutes. Garnish with green onions if desired.
Leftovers can be stored in the refrigerator in an airtight container for 3-4 days. You can simply reheat individual servings in the microwave for about a minute.
MAKE AHEAD INSTRUCTIONS
To prep this casserole the night before, simply mix the ingredients as directed and pour them into the prepared dish. Cover with plastic wrap and chill overnight.
The next morning, take the casserole out of the refrigerator and let it sit at room temperature while your oven preheats. Uncover and give it a quick stir. Bake at 400° for 40-45 minutes.
Alternatively, you can just whisk the ingredients together and refrigerate them in a covered bowl. When ready to bake, pour the mixture into your greased pan.
VARIATIONS:
- If you don’t have half & half cream, you can use 1/2 cup heavy cream & 1/2 cup milk.
- Feel free to use colby jack, pepper jack, or a blend of two kinds of cheese.
- For extra kick, add some diced jalapeño peppers.
- Ham is perfect for Easter, but you can use spicy sausage, bacon, or breakfast sausage.
MORE RECIPES FOR EASTER GATHERINGS:
- Easter Bunny Rolls
- Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting
- Overnight French Toast Recipe
- Cheesecake Fruit Salad
- Sausage Breakfast Casserole
- Easter Rice Krispie Treats
Easy Easter Breakfast Casserole
This easy breakfast casserole is loaded with cheese, bell peppers, and ham. It's perfect for Easter morning, and can even be assembled the night before.
Ingredients
- 16 large eggs
- 1 cup half & half cream
- 2 cups diced ham
- 5.5 ounces cheddar cheese, shredded (2 cups)
- 1/2 cup chopped onion
- 1/2 cup chopped green or red bell peppers
Instructions
- Spray a 9x13" baking dish with cooking spray. Preheat your oven to 400 degrees.
- In a large bowl, whisk the eggs and cream until frothy. Gently whisk in the ham, cheese, onion, and peppers.
- Pour the egg mixture into the prepared pan. Bake uncovered at 400° for 40-45 minutes, or until eggs in the middle are set and a knife comes out clean.
Notes
-You can prepare the dish the night before, cover, and store it in the refrigerator.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 211Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 282mgSodium: 411mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 17g
We typically serve this simple egg casserole for Easter Sunday, but it is also perfect for Christmas morning. But don’t save it for a special occasion, make any weekend a celebration!
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