Easter is such a great holiday and such a wonderful time of year! We often go to a sunrise church service and by the time we get home, we are all ready for a delicious breakfast. This breakfast casserole is so simple and delicious and we all love it! At Christmas time, this recipe was our most popular post ever and I can understand why.
You mix the casserole up and leave it in the refrigerator overnight and then pop it in the oven the next morning. We serve ours with fruit and either muffins or cinnamon rolls. Listed below are a few of our favorite breakfast sweets. Enjoy your Easter!
Easter Breakfast Casserole
4 cups of shredded hash brown potatoes, thawed
8 pieces of cooked bacon,chopped
1 1/2 cups cheddar cheese, shredded
1/2 cup cottage cheese
4or 5 green onions, chopped
Hot sauce to taste
Salt and pepper to taste
1/2 cup of additional shredded cheese for top of casserole
Mix all the ingredients together except the 1/2 cup of cheese. Pour into a greased 9×13″ pan. Top with the shredded cheese. Cover and put into refrigerator overnight. Let sit on counter for 5 to 10 minutes and then bake uncovered at 325* for about 45 minutes or until the eggs are cooked.