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Easter Breakfast Casserole (Make this the night before)

by Cindy Rippe

Easter is this weekend. Maybe you have company coming and you are planning your menu for the weekend. Here's a wonderful recipe that is so easy, because you can make it the night before and the next morning simply stick it in the oven! And it feeds several too. Just bake some biscuits and serve with some fresh fruit--and breakfast is done! It has bacon, eggs and 3 different kinds of cheese, all baked into a delicious, comforting breakfast casserole. Here's the recipe!


1 lb. sliced bacon, diced

1 med. sweet onion, chopped

4 cups frozen shredded o'brien hashbrowns (or use plain if you like)

9 eggs, lightly beaten

2 cups shredded cheddar cheese

1/2 cup small curd cottage cheese

1 1/4 cup shredded swiss cheese

salt and pepper to taste


  1. Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.
  2. Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.
  3. Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.
  4. Enjoy! And Happy Easter!!!