Easter Breakfast Bake
A hearty Easter breakfast casserole combining bread, cheese, sausage, and mushrooms, baked to perfection—ideal for family gatherings and brunch celebrations.
Ingredients
Instructions
- Place cubed bread in the bottom of a well-greased baking dish (8 x 12-inch or 9 x 13-inch).
- Top with grated cheese, cooked sausage, and sliced mushrooms.
- Beat eggs with 2 1/2 cups milk and dry mustard.
- Pour the egg mixture over the bread, sausage, cheese, and mushrooms.
- Refrigerate overnight or up to 2 days.
- Dilute the cream of mushroom soup with 1/2 cup milk and pour over the casserole before baking.
- Bake at 325°F for 60 to 75 minutes, until set.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream to the egg mixture. You can substitute the sausage with turkey sausage or even a plant-based option for a lighter dish. If you prefer a different flavor, try adding spinach or bell peppers. Use any type of cheese you have on hand, like Monterey Jack or Pepper Jack, for a unique twist.
Serving Suggestions
Serve the Easter Breakfast Bake warm, garnished with fresh herbs like chives or parsley for added flavor. This dish pairs wonderfully with a side of fresh fruit or a light salad for a balanced meal. For a complete brunch spread, consider adding pastries or the Glazed Pineapple Cheese Pie to the table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, place individual portions in the microwave or oven until warmed through. If reheating in the oven, cover with foil to prevent drying out. This casserole can also be frozen before baking for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Easter Breakfast Bake contains roughly 624 calories, with 12g protein, 107g carbohydrates, and 17g fat. It is an excellent source of vitamin D (38% of the Daily Value), calcium (33% of the Daily Value), and iron (30% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 619mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, this casserole is perfect for making ahead! Assemble the dish and refrigerate it overnight or up to 2 days before baking. This allows the flavors to meld and makes for an easy, stress-free breakfast option on Easter morning.
What can I substitute for the cream of mushroom soup?
If you prefer to avoid canned soups, you can make a homemade version using sautéed mushrooms, flour, milk, and seasonings. Simply cook the mushrooms until soft, stir in flour to create a roux, then gradually add milk until you achieve a creamy consistency.
Can I use different types of bread?
Absolutely! While the recipe calls for white bread, you can use whole wheat, sourdough, or even croissants for a richer flavor. Just ensure the bread is stale or toasted slightly to absorb the egg mixture without becoming overly soggy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).