How busy is your Easter morning? For a lot of people, Easter morning means scrambling to get ready and make it to church on time for Easter Sunday services. Those with kids or grandkids may celebrate the arrival of the Easter bunny with an egg hunt and Easter baskets. And some of you may be doing some last minute Easter egg decorating (You can’t put it off any longer!). No matter what your Easter morning routine is, one thing is for sure: there’s not a whole lot of time left to be spent in the kitchen on that day.
That’s why, I’m sharing a great Make-Ahead Breakfast Casserole that you can make the night before to enjoy at Easter brunch the next day. When we were first trying to come up with a name for this recipe in the Test Kitchen we almost went with “The Easiest Breakfast Casserole Ever,” since this recipe is really as easy as it gets. The trick to keeping it super-easy is using some frozen shortcuts, which are pre-cooked and packed with flavor.
So, without further ado, here’s how to make a Make-Ahead Breakfast Casserole that’s also the easiest casserole ever:
Step One: Gather your ingredients: frozen waffles, frozen sausage crumbles, shredded cheese, eggs, milk, and salt.
Step Two: Cut your waffles into 1-inch cubes. (Note: Don’t worry about making them look neat, since they’ll be mixed in with all of the other ingredients. Hey, you could probably tear them into cubes if you prefer!)
Step Three: Put half of your chopped waffles, in a single layer, into a prepared 8-inch baking dish. Then put half of your sausage crumbles and half of your cheese. Do this again. (This part is like making a breakfast lasagna!)
Step Four: Whisk together the eggs, milk, and salt. Pour the egg mixture evenly over the waffle mixture.
Step Five: Cover with plastic wrap and refrigerate for at least an hour, or overnight. The reason for letting it sit is so that the egg mixture really soaks into the waffle mixture.
About an hour before you’re ready to dig in, preheat your oven to 350 degrees F. Then, just take your casserole out of the fridge, remove the plastic wrap, and let it bake for 45 to 50 minutes, or until the eggs have set in the center. It’ll look a little something like this…
Voila! Now, you can cut it up, serve the biggest pieces to your favorite family members, and enjoy with some maple syrup drizzled on top.
I hope you’ll try this easy, make-ahead breakfast casserole for Easter, or any other busy morning. And now, I’d love to know:
What do you eat at Easter brunch?
This conversation is sponsored by National Frozen & Refrigerated Foods Association. The opinions and text are all mine.