Easter Recipe~ Overnight Easter Casserole



Source: Panera Bread

2 tablespoons butter, soft

6 to 8 French or sourdough slices, cubed

1 pound bacon, cooked and chopped (may also use sausage, ham)

1/3 cup chopped peppers (may also use broccoli, tomatoes, mushrooms, well drained spinach)

1 1/2 cups shredded cheddar cheese

5 beaten eggs

2 cups half-and-half

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon dry mustard

3 green onions, chopped

1 tablespoon parsley, chopped

Butter a 13 x 9 x 2-inch baking pan. Place bread cubes in baking pan. Add crumbled meat and chopped veggies. Top with cheese.

Whip eggs, half-and-half, salt, pepper and dry mustard. Pour over all bread mixture, covering thoroughly. Cover baking pan with plastic wrap and refrigerate overnight.

Bake at 350 degrees F for 35-45 minutes or until set and brown on top.

Garnish with green onions and parsley.

4 comments for “Easter Recipe~ Overnight Easter Casserole

  1. Heather Hyde-Herndon
    February 22, 2014 at 3:59 pm

    This sounds so good! I would have to tweak it a bit and use gluten-free bread, but Udi’s makes a great frozen loaf that would be probably be perfect. I love the idea of waking up Easter morning (or any morning, for that matter) and just being able to slide it in the office. Makes me look like a breakfast genius, and wards off the crankies who just aren’t themselves until they’ve eaten breakfast. Thanks for sharing the recipe!

  2. Karen Glatt
    February 22, 2014 at 4:10 pm

    What a wonderful recipe to make for Easter Breakfast! I really like it, and want to make it for my family! I like the cheese the eggs and using half and half!!Thanks so much for sharing.

  3. February 22, 2014 at 5:01 pm

    you’re welcome Karen! Hope you enjoy it!


  4. Tamara Shurling
    February 22, 2014 at 9:51 pm

    I made this at Christmas time one year and it was a hit!

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