Our Easter mornings are super busy with basket reveals, egg hunts and family coming over to celebrate. That is why I like to make breakfast beforehand that I can then re-heat on Easter morning. This is one of our favorites and always a hit.
Ingredients:
- 1 package of bacon (here I used 12 oz)
- 8 eggs
- 1/2 cup heavy whipping cream
- 1 cup of frozen hash brown potatoes, thawed (enough to coat bottom of pan)
- 2 cups cheddar cheese
- 1/4 cup onion
- 1/4 diced cup green bell pepper
- 3 tbsp olive oil
Directions:
- Preheat oven to 350 degrees F.
- Place potatoes in casserole dish pressing lightly, add salt, pepper and 3tbsp olive oil. Bake in oven 30 minutes.
- Fry the chopped bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Add onions and green peppers and saute additional 3 minutes. Drain on a paper towel-lined plate.
- In a large bowl beat together eggs and cream. Mix in 2 cups cheddar cheese.
- Pour bacon mixture onto browned potatoes.
- Pour egg mixture on top.
- Cover with aluminum foil and bake in preheated oven for 30 minutes. Uncover and bake for another 30 minutes until eggs have set.
This is always a hit with the whole family. All you have to do on Easter morning is heat it up and you have a hearty breakfast that is egg-cellent.
