Easter Savory Breakfast Bake

Easter Savory Breakfast Bake

Reading Time: 2 minutes

by Hannah McClure I don’t know about y’all, but when it comes to holidays, I want low-stress and enjoyable meals. Easter is no exception. So, I reach into my egg bake collection of recipes and search for a savory, warm breakfast that is either a quick fix or a make-ahead fix that will tide us all over through church and ‘til we meet as families for Easter dinner. Which is usually about 2 pm. This recipe is both a quick or fix-ahead bake that is filling and savory and full of that hearty breakfast taste. Whether you’re eating before you run out the door to celebrate or hosting friends and family for breakfast, this is a crowd-pleaser and will hold you over for the better part of the morning. I hope y’all enjoy this Easter bake! 







Easter Savory Breakfast Bake 

Preheat oven to 375 degrees F. 

  • 4 potatoes, washed, diced into small squares and fried 
  • 1 lb ground breakfast sausage, cooked 
  • ½ red bell pepper, washed and diced 
  • ½ onion, diced  
  • 3 cloves of garlic, diced 
  • ½ cup Parmesan cheese 
  • ½ cup sharp cheddar cheese 
  • 8 eggs 
  • ½ cup milk 
  • salt and pepper to taste 
  • 1 teaspoon red pepper flakes  


Pulling it together  

  • In a greased 9×13” pan, layer fried potatoes, cooked sausage, diced bell peppers, and diced onions.  
  • In a medium bowl, mix together eggs, milk, garlic, cheese, red pepper flakes, salt, and pepper until well blended. 
  • Pour egg mixture over top of potatoes evenly.  
  • NOTE: The eggs and milk will sink to the bottom of the pan. This is normal, so fight the urge to add more eggs. It will rise, and adding more will cause it to boil over.  
  • Cover with foil and bake for 25 minutes.  
  • Uncover and bake for an additional 20 minutes. 


Originally published in the April/May 2020 issue of Backyard Poultry and regularly vetted for accuracy.

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