Cooking Eggs & Dairy Products

Best Egg Casserole for Easter Brunch

Best Egg Casserole for Easter Brunch

Family and friends will agree that the best egg casserole for Easter brunch is this heavenly First Taste of Spring delight. Freshly gathered herbs with just a little sass from the pepper jack cheese sets this egg casserole apart from the others as possibly the most delicious you’ll ever eat. Serve it with orange glazed baked ham, fresh sliced tomatoes sprinkled with olive oil and fresh basil, a spinach salad and a scrumptious lemon poppy-seed muffin.
 
First Taste of Spring Egg Casserole
2 tablespoons olive oil
1/2 pound sliced mushrooms
1 cup thinly sliced green onions 
1 large onion finely diced
2 cups steamed asparagus chopped into 1-inch pieces
 
1 1/2 loaves cubed Ciabatta bread
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves 
1 tablespoon minced fresh parsley
 
8 large eggs well beaten
Salt and pepper to taste
2 1/2 cups milk
1 cup heavy cream
3 cups grated pepper-jack cheese
 
Heat the two tablespoons of olive oil over medium-low heat in a large skillet. Saute the mushrooms, onions and green onions until just tender crisp, before adding the asparagus. Continue cooking, stirring constantly, for about five minutes longer.
 
Generously butter a large casserole dish. Add the ciabatta bread cubes and spread half of the sauteed mixture over the bread cubes. Evenly spread the cheese over this. Add another layer of the bread cubes, sauteed vegetables and cheese.
 
Beat the eggs with a whisk until frothy. Mix the beaten eggs, salt and pepper to taste, heavy cream and milk together, and slowly pour into the casserole dish. Allow this to sit for at least twenty minutes while you preheat the oven to 350F. Bake the casserole for about one hour and allow to cool slightly before serving with a orange glazed ham too. By prepping and cooking the day before, you’ll have time to relax and enjoy a nice brunch with family and friends.

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