Easter brunch is the perfect occasion to gather loved ones around a delicious, comforting meal. Whether you’re hosting a crowd or enjoying a cozy family morning, these 18 casserole recipes—from savory classics to sweet surprises—will make your celebration effortless and memorable. Let’s dive into these crowd-pleasing dishes that promise to be the highlight of your holiday table!
Cheesy Potato and Bacon Easter Casserole
Unsurprisingly, this hearty casserole has become a holiday staple. Its rich layers of potato, cheese, and bacon deliver comfort in every bite. Perfect for feeding a crowd with minimal morning effort.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 2 lbs Yukon Gold potatoes, peeled and thinly sliced (1/8-inch thick)
– 1 lb thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups heavy cream
– 1 cup whole milk
– 8 oz sharp white cheddar cheese, freshly grated
– 4 oz Gruyère cheese, freshly grated
– 6 large pasture-raised eggs, lightly beaten
– 1/4 cup unsalted butter, melted
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 tsp freshly grated nutmeg
– 2 tbsp fresh chives, finely chopped
Instructions
1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with 1 tbsp of the melted butter.
2. In a large skillet over medium heat, cook the diced bacon until crisp and rendered, about 8-10 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tbsp of bacon fat in the skillet.
3. Add the diced onion to the skillet with the reserved bacon fat. Sauté over medium heat until translucent and lightly golden, about 5-7 minutes.
4. Add the minced garlic to the skillet and cook until fragrant, about 1 minute. Remove skillet from heat.
5. In a large mixing bowl, combine the thinly sliced potatoes, cooked bacon, sautéed onion-garlic mixture, kosher salt, black pepper, and grated nutmeg. Toss gently to distribute.
6. In a separate bowl, whisk together the heavy cream, whole milk, lightly beaten eggs, and remaining melted butter until fully emulsified.
7. Layer half of the potato mixture evenly in the prepared baking dish. Sprinkle with half of the grated sharp white cheddar and Gruyère cheeses.
8. Pour half of the cream mixture evenly over the first layer. Repeat with the remaining potato mixture, cheeses, and cream mixture.
9. Cover the dish tightly with aluminum foil. Bake on the center rack for 40 minutes.
10. Remove the foil and continue baking until the top is golden brown, the edges are bubbling, and a paring knife inserted into the center meets no resistance, about 20-25 minutes.
11. Let the casserole rest at room temperature for 15 minutes to allow the layers to set. Tip: Resting prevents a runny texture.
12. Garnish with freshly chopped chives just before serving. Tip: Adding herbs post-bake preserves their bright flavor and color.
13. For optimal texture, use a mandoline to achieve uniformly thin potato slices, which ensures even cooking. Tip: Soak sliced potatoes in cold water for 10 minutes and pat dry to remove excess starch for a cleaner set.
Golden and bubbling straight from the oven, this casserole offers a creamy, velvety interior punctuated by crispy bacon bits. The nutty Gruyère and sharp cheddar create a complex, savory depth. Serve it alongside a simple arugula salad with lemon vinaigrette to cut through the richness.
Easter Egg and Sausage Casserole
Filled with savory sausage and colorful hard-boiled eggs, this casserole transforms Easter leftovers into a satisfying brunch centerpiece. It bakes up golden and bubbly, perfect for feeding a crowd with minimal morning effort.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb breakfast sausage, casings removed
– 8 large pasture-raised eggs, lightly beaten
– 6 large hard-boiled eggs, peeled and quartered
– 2 cups whole milk
– 1 cup heavy cream
– 8 slices sourdough bread, cut into 1-inch cubes
– 1 cup sharp cheddar cheese, shredded
– 1/2 cup Gruyère cheese, shredded
– 1/4 cup unsalted butter, melted
– 1 tbsp Dijon mustard
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 tsp freshly grated nutmeg
– 2 tbsp fresh chives, finely chopped
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish with 1 tbsp melted unsalted butter.
2. In a large skillet over medium-high heat, cook 1 lb breakfast sausage, breaking it into crumbles, until browned and cooked through, about 8-10 minutes.
3. Transfer cooked sausage to a paper towel-lined plate to drain excess fat.
4. In a large mixing bowl, whisk together 8 large pasture-raised eggs, lightly beaten, 2 cups whole milk, 1 cup heavy cream, 1 tbsp Dijon mustard, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp freshly grated nutmeg until fully combined.
5. Arrange 8 slices sourdough bread, cut into 1-inch cubes, in the prepared baking dish in an even layer.
6. Evenly distribute cooked sausage crumbles and 6 large hard-boiled eggs, peeled and quartered, over the bread layer.
7. Pour the egg mixture evenly over the bread, sausage, and eggs, pressing down gently to ensure all bread is submerged.
8. In a small bowl, combine 1 cup sharp cheddar cheese, shredded, and 1/2 cup Gruyère cheese, shredded, then sprinkle evenly over the casserole.
9. Drizzle remaining 3 tbsp melted unsalted butter over the cheese layer.
10. Bake uncovered at 375°F for 40-45 minutes, until the top is golden brown and the center is set with no liquid jiggle.
11. Remove from oven and let rest for 10 minutes to allow the custard to set fully.
12. Garnish with 2 tbsp fresh chives, finely chopped, just before serving.
Notably creamy from the custard base, this casserole offers a rich contrast between the tender bread and savory sausage crumbles. The Gruyère adds a nutty depth that complements the sharp cheddar, while the hard-boiled eggs provide delightful pockets of texture. Serve it warm with a side of fresh fruit salad or roasted asparagus for a complete spring meal.
Sweet Potato and Marshmallow Easter Casserole
Just in time for Easter gatherings, this sweet potato and marshmallow casserole transforms humble ingredients into a showstopping side dish. Juxtaposing earthy sweetness with gooey, toasted marshmallows creates a nostalgic yet sophisticated flavor profile.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lbs orange-fleshed sweet potatoes, peeled and cubed
– 1/4 cup clarified butter, melted
– 1/3 cup pure maple syrup
– 1/4 cup heavy cream
– 2 pasture-raised eggs, lightly beaten
– 1 tsp pure vanilla extract
– 1/2 tsp fine sea salt
– 1/4 tsp freshly grated nutmeg
– 2 cups miniature marshmallows
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish with clarified butter.
2. Place sweet potato cubes in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat.
3. Reduce heat to medium and simmer until potatoes are fork-tender, about 12-15 minutes.
4. Drain potatoes thoroughly in a colander, then return to the warm pot to evaporate excess moisture.
5. Mash potatoes with a potato ricer or masher until completely smooth—lumps will affect the final texture.
6. Whisk together melted clarified butter, maple syrup, heavy cream, beaten eggs, vanilla extract, sea salt, and nutmeg in a separate bowl.
7. Fold the wet mixture into the mashed sweet potatoes until fully incorporated and velvety.
8. Transfer the sweet potato mixture to the prepared baking dish, spreading evenly with an offset spatula.
9. Bake uncovered on the middle rack for 25 minutes, until the edges are lightly set.
10. Remove from oven and evenly distribute miniature marshmallows across the entire surface.
11. Return to oven and bake for 8-10 minutes, watching closely until marshmallows are golden brown and puffed.
12. Let rest for 10 minutes before serving to allow the casserole to set slightly.
Notably, the casserole achieves a luxurious contrast between the silky, spiced sweet potato base and the caramelized marshmallow topping. For a creative presentation, serve individual portions in ramekins topped with a brûléed marshmallow disc. The subtle maple undertones and warm nutmeg make this dish equally suitable for brunch or dessert courses.
Broccoli and Cheddar Easter Casserole
Dazzling yet simple, this broccoli and cheddar Easter casserole transforms humble ingredients into a creamy, golden-brown centerpiece. Perfect for spring gatherings, it requires minimal hands-on time while delivering maximum comfort. Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound fresh broccoli florets, blanched
– 2 cups sharp cheddar cheese, grated
– 1 cup heavy cream
– 4 pasture-raised eggs, lightly beaten
– 1/2 cup unsalted butter, melted
– 1/2 cup all-purpose flour
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish with clarified butter.
2. Blanch broccoli florets in boiling salted water for 2 minutes, then immediately transfer to an ice bath to preserve vibrant color and crisp-tender texture.
3. Whisk together melted butter and flour in a medium saucepan over medium heat to create a roux, cooking for 2 minutes until fragrant and pale golden.
4. Gradually pour in heavy cream while whisking constantly to prevent lumps, then simmer for 3 minutes until thickened.
5. Remove saucepan from heat and stir in grated cheddar cheese until fully melted and smooth.
6. Temper the beaten eggs by slowly adding 1/2 cup of the warm cheese sauce while whisking vigorously, then incorporate the tempered egg mixture back into the main sauce.
7. Season the sauce with kosher salt, black pepper, and freshly grated nutmeg, whisking to combine.
8. Arrange blanched broccoli florets evenly in the prepared baking dish.
9. Pour the cheese sauce over the broccoli, ensuring all florets are fully coated.
10. Bake at 375°F for 35-40 minutes until the top is deeply golden brown and the center is set when gently jiggled.
11. Let rest for 10 minutes before serving to allow the custard to firm up for clean slices.
Golden and bubbling straight from the oven, this casserole offers a luxurious contrast between the tender-crisp broccoli and the velvety, sharp cheddar custard. For a festive presentation, garnish with microgreens and serve alongside glazed ham or roasted spring vegetables. The rich, savory flavors deepen when made a day ahead and reheated gently.
Easter Brunch Strata with Artichokes and Sun-Dried Tomatoes
Whip up this savory strata for a stress-free Easter brunch that feeds a crowd. It’s a make-ahead marvel that bakes up golden and puffed while you entertain. The artichokes and sun-dried tomatoes add a sophisticated, tangy depth.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (14-ounce) can artichoke hearts in water, drained and quartered
– 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
– 8 large pasture-raised eggs, lightly beaten
– 2 cups half-and-half
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon crushed red pepper flakes
– 1 loaf (about 1 pound) day-old sourdough bread, cut into 1-inch cubes
– 2 cups (8 ounces) shredded Gruyère cheese
– 1/4 cup finely grated Parmigiano-Reggiano cheese
– 2 tablespoons unsalted butter, for greasing
Instructions
1. Preheat your oven to 350°F (175°C).
2. Generously grease a 9×13-inch baking dish with the 2 tablespoons of unsalted butter.
3. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat.
4. Add 1 finely diced yellow onion and cook, stirring occasionally, until translucent and soft, about 5-7 minutes.
5. Stir in 2 minced garlic cloves and cook until fragrant, about 1 minute. Tip: Do not let the garlic brown, as it will turn bitter.
6. Remove the skillet from the heat and fold in 1 can of quartered artichoke hearts and 1/2 cup of sliced sun-dried tomatoes. Set aside to cool slightly.
7. In a large mixing bowl, whisk together 8 lightly beaten pasture-raised eggs, 2 cups of half-and-half, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of crushed red pepper flakes until fully combined.
8. Spread half of the 1 pound of sourdough bread cubes in an even layer in the prepared baking dish.
9. Spoon the entire artichoke and tomato mixture evenly over the bread layer.
10. Sprinkle 1 cup of the shredded Gruyère cheese over the vegetable layer.
11. Top with the remaining bread cubes, pressing down gently to compact the layers.
12. Slowly pour the egg custard mixture evenly over the entire strata, ensuring all bread is saturated. Tip: Use the back of a spoon to gently press any floating cubes into the custard.
13. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Tip: This resting period is crucial for the bread to fully absorb the custard, resulting in a uniform, tender texture.
14. When ready to bake, uncover the strata and let it sit at room temperature for 30 minutes while the oven preheats.
15. Sprinkle the remaining 1 cup of Gruyère and 1/4 cup of finely grated Parmigiano-Reggiano evenly over the top.
16. Bake on the center rack for 50-55 minutes, until the top is deeply golden brown, the edges are puffed, and a knife inserted into the center comes out clean.
17. Let the strata rest for 10 minutes before serving. Versatile and rich, this strata emerges with a custardy interior and a crisp, cheesy crust. The tangy pop of sun-dried tomatoes cuts through the richness, while the artichokes provide a tender, savory bite. For a bright finish, serve with a simple arugula salad dressed with lemon vinaigrette.
Creamy Asparagus and Ham Easter Casserole
Dazzle your Easter table with this comforting casserole that transforms humble ingredients into a creamy, savory delight. It’s the perfect make-ahead centerpiece for a holiday brunch, requiring minimal last-minute fuss. Expect layers of tender asparagus and smoky ham enveloped in a rich, cheesy sauce.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ lbs fresh asparagus spears, woody ends trimmed
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 8 oz thick-cut Black Forest ham, diced into ½-inch cubes
– ¼ cup all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1 cup heavy cream
– 1 tsp Dijon mustard
– ½ tsp freshly grated nutmeg
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 6 large pasture-raised eggs, lightly beaten
– 2 cups shredded Gruyère cheese, divided
– ½ cup panko breadcrumbs
– 1 tbsp extra-virgin olive oil
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with clarified butter.
2. Blanch the asparagus spears in a large pot of salted boiling water for precisely 2 minutes, then immediately transfer to an ice bath to halt cooking and preserve vibrant color.
3. Drain the asparagus thoroughly and pat dry with paper towels, then cut into 2-inch pieces.
4. In a large skillet, melt the remaining clarified butter over medium heat. Add the diced onion and cook, stirring frequently, for 5-7 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 1 additional minute until aromatic but not browned.
6. Add the diced ham to the skillet and cook for 3-4 minutes to lightly sear and render its fat, enhancing the dish’s savory depth.
7. Sprinkle the flour over the ham and onion mixture, stirring constantly to form a roux, and cook for 2 minutes to eliminate the raw flour taste.
8. Gradually whisk in the warmed milk and heavy cream, ensuring no lumps form, and bring the mixture to a gentle simmer.
9. Cook the sauce, stirring continuously, for 3-5 minutes until it thickens enough to coat the back of a spoon.
10. Remove the skillet from heat and whisk in the Dijon mustard, nutmeg, kosher salt, and black pepper.
11. Temper the beaten eggs by slowly whisking in a ladleful of the warm sauce, then pour the tempered egg mixture back into the skillet, whisking vigorously to create a smooth, enriched base.
12. Fold in the blanched asparagus pieces and 1 ½ cups of the shredded Gruyère cheese until evenly distributed.
13. Pour the entire mixture into the prepared baking dish and spread into an even layer.
14. In a small bowl, combine the panko breadcrumbs, remaining ½ cup of Gruyère, and extra-virgin olive oil, then sprinkle evenly over the casserole for a crisp, golden topping.
15. Bake on the center rack for 35-40 minutes, or until the topping is deeply golden brown and the center is set with only a slight jiggle.
16. Let the casserole rest for 10 minutes before serving to allow the layers to firm up for clean slicing.
Baked to perfection, this casserole emerges with a crisp, cheesy crust giving way to a luxuriously creamy interior. The tender asparagus provides a fresh, grassy contrast to the rich, smoky ham and nutty Gruyère. For a stunning presentation, garnish individual servings with a sprinkle of fresh chives and serve alongside a simple arugula salad dressed with lemon vinaigrette.
Easter Bunny French Toast Casserole
Easter brunch just got a whole lot more festive with this make-ahead casserole. It transforms classic French toast into a decadent, shareable centerpiece that bakes up golden and puffed. Perfect for feeding a crowd with minimal morning effort.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (16-ounce) loaf brioche, preferably day-old, cut into 1-inch cubes
– 6 large pasture-raised eggs, lightly beaten
– 2 cups whole milk
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1 tablespoon pure vanilla extract
– 1 teaspoon ground cinnamon
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon fine sea salt
– 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
– 1/2 cup light brown sugar, packed
– 1/2 cup all-purpose flour
– 1/4 cup clarified butter, for greasing
Instructions
1. Preheat your oven to 350°F (175°C).
2. Generously coat a 9×13-inch baking dish with the clarified butter, ensuring full coverage to prevent sticking.
3. Arrange the brioche cubes in a single, even layer within the prepared dish.
4. In a large mixing bowl, vigorously whisk together the lightly beaten eggs, whole milk, and heavy cream until fully homogenized.
5. Whisk the granulated sugar, pure vanilla extract, ground cinnamon, freshly grated nutmeg, and fine sea salt into the egg mixture until the sugar is completely dissolved.
6. Pour the custard mixture evenly over the brioche cubes, ensuring all pieces are saturated. Tip: Gently press down on the bread with a spatula to submerge it fully for maximum absorption.
7. In a separate medium bowl, combine the melted unsalted butter, packed light brown sugar, and all-purpose flour. Use a fork to mix until coarse, moist crumbs form.
8. Sprinkle the crumb topping evenly over the soaked brioche layer.
9. Bake on the middle rack for 40-45 minutes, or until the topping is deeply golden brown and the center is set with no liquid jiggle. Tip: For a crispier top, broil for the final 1-2 minutes, watching closely to prevent burning.
10. Remove the casserole from the oven and let it rest on a wire rack for 10 minutes before serving. Tip: This resting period allows the custard to finish setting, making for cleaner slices.
Nothing beats the contrast of the buttery, crisp streusel topping against the soft, custard-soaked brioche beneath. The warm spices and rich vanilla create a comforting, bakery-style flavor profile. Serve it directly from the dish, perhaps with a drizzle of maple syrup or a dollop of whipped crème fraîche for added indulgence.
Carrot and Parsnip Easter Casserole
Ditch the ordinary Easter sides for this vibrant carrot and parsnip casserole. Directly roasting the vegetables intensifies their natural sweetness. You’ll appreciate the creamy, savory result with minimal effort.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 ½ lbs carrots, peeled and cut into ½-inch rounds
– 1 ½ lbs parsnips, peeled and cut into ½-inch rounds
– 3 tbsp clarified butter, melted
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 1 cup heavy cream
– 2 pasture-raised eggs, lightly beaten
– ¼ cup finely grated Parmigiano-Reggiano cheese
– 2 tbsp fresh thyme leaves
– ¼ tsp freshly grated nutmeg
Instructions
1. Preheat your oven to 425°F (218°C) and position a rack in the center.
2. Toss the carrot and parsnip rounds with the melted clarified butter, kosher salt, and black pepper in a large bowl until evenly coated.
3. Spread the vegetables in a single layer on a rimmed baking sheet. Roast for 25 minutes, or until the edges are caramelized and the vegetables are fork-tender.
4. Reduce the oven temperature to 375°F (190°C).
5. Transfer the roasted vegetables to a 9×13-inch baking dish, arranging them evenly.
6. In a medium bowl, whisk together the heavy cream and lightly beaten eggs until fully combined.
7. Stir the grated Parmigiano-Reggiano, fresh thyme leaves, and freshly grated nutmeg into the cream mixture.
8. Pour the cream mixture evenly over the vegetables in the baking dish, ensuring it seeps between the pieces.
9. Bake the casserole at 375°F (190°C) for 25 minutes, or until the top is golden brown and the center is set with no liquid wobble.
10. Remove the casserole from the oven and let it rest for 10 minutes before serving to allow the custard to set fully.
Uncover a dish where the sweet, caramelized vegetables contrast beautifully with the rich, savory custard. The texture is luxuriously creamy yet retains a pleasant bite from the roasted roots. For a festive touch, garnish with additional fresh thyme and serve alongside a simple roast ham or lamb.
Easter Quiche Casserole with Goat Cheese and Herbs
Zesty and satisfying, this Easter quiche casserole layers creamy goat cheese with fresh herbs in a savory custard. It’s a perfect make-ahead brunch centerpiece that feeds a crowd without fuss. Prepare it the night before for stress-free entertaining.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 (9-inch) frozen deep-dish pie crust, thawed
– 6 large pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 4 oz fresh goat cheese, crumbled
– 1 cup shredded Gruyère cheese
– ½ cup finely chopped yellow onion
– 2 tbsp clarified butter
– ¼ cup chopped fresh chives
– 2 tbsp chopped fresh tarragon
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
Instructions
1. Preheat oven to 375°F (190°C).
2. Prick the bottom of the thawed pie crust all over with a fork.
3. Blind bake the crust for 10 minutes to prevent sogginess.
4. Remove crust from oven and let cool slightly on a wire rack.
5. In a skillet over medium heat, melt clarified butter.
6. Sauté chopped yellow onion until translucent and fragrant, about 5 minutes.
7. In a large bowl, whisk together lightly beaten pasture-raised eggs and heavy cream until fully combined.
8. Stir in crumbled fresh goat cheese, shredded Gruyère, sautéed onions, chopped fresh chives, chopped fresh tarragon, kosher salt, and freshly ground black pepper.
9. Pour the egg mixture into the pre-baked pie crust.
10. Bake at 375°F (190°C) for 40-50 minutes, until the center is set and the top is golden brown.
11. Let the casserole rest for 10 minutes before slicing to allow the custard to set fully.
12. Serve warm or at room temperature.
Decadently creamy with a subtle tang from the goat cheese, this casserole boasts a firm yet tender texture. The fresh herbs provide a bright, aromatic contrast to the rich custard. For a festive presentation, garnish with additional chives and serve alongside a simple arugula salad dressed with lemon vinaigrette.
Spring Vegetable and Rice Easter Casserole
Unfussy yet elegant, this Spring Vegetable and Rice Easter Casserole is a vibrant centerpiece. It layers fresh produce with creamy rice for a satisfying, one-dish meal perfect for gatherings.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 ½ cups Arborio rice
– 4 cups low-sodium vegetable broth, warmed
– 1 cup heavy cream
– 1 pound asparagus, trimmed and cut into 1-inch pieces
– 1 cup fresh peas
– 1 cup baby spinach, packed
– ½ cup grated Parmigiano-Reggiano
– 6 pasture-raised eggs, lightly beaten
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons fresh dill, chopped
Instructions
1. Preheat oven to 375°F.
2. In a large, oven-safe skillet or Dutch oven, heat clarified butter over medium heat until shimmering.
3. Add diced onion and cook, stirring occasionally, for 5-7 minutes until translucent and softened.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add Arborio rice and toast, stirring constantly, for 2 minutes until grains are lightly golden and coated in fat.
6. Pour in 1 cup of warmed vegetable broth and cook, stirring frequently, until liquid is nearly absorbed.
7. Continue adding broth 1 cup at a time, stirring until absorbed after each addition, for about 20 minutes total; the rice should be al dente.
8. Stir in heavy cream and cook for 2 minutes until slightly thickened.
9. Fold in asparagus pieces, fresh peas, and baby spinach until evenly distributed and spinach is wilted.
10. Remove skillet from heat and stir in grated Parmigiano-Reggiano, lightly beaten eggs, fine sea salt, and black pepper until fully incorporated.
11. Transfer skillet to preheated oven and bake, uncovered, for 25-30 minutes until the top is golden brown and the center is set.
12. Remove from oven and let rest for 10 minutes to allow the casserole to firm up.
13. Garnish with chopped fresh dill before serving.
Hearty and creamy, the casserole boasts a rich texture from the Arborio rice and a bright, fresh flavor from the spring vegetables. For a festive touch, serve individual portions in ramekins or garnish with edible flowers alongside a crisp green salad.
Easter Leftover Turkey and Stuffing Casserole
Leftover Easter turkey and stuffing get a brilliant second life in this comforting casserole. Layered with a creamy sauce and topped with buttery breadcrumbs, it transforms holiday remnants into a satisfying meal. This dish requires minimal prep and bakes to golden perfection.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 cups shredded leftover roasted turkey
– 3 cups prepared herb stuffing, crumbled
– 2 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1/2 cup heavy cream
– 1/2 cup low-sodium chicken stock
– 1 teaspoon Dijon mustard
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon white pepper
– 1/2 cup panko breadcrumbs
– 1 tablespoon clarified butter, melted
– 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with unsalted butter.
2. Spread the 3 cups of crumbled herb stuffing evenly across the bottom of the prepared dish to form the base layer.
3. Distribute the 4 cups of shredded leftover roasted turkey evenly over the stuffing layer.
4. In a medium saucepan over medium heat, melt the 2 tablespoons of unsalted butter until it foams.
5. Whisk in the 1/4 cup of all-purpose flour and cook for 90 seconds to form a pale roux, stirring constantly to prevent burning.
6. Gradually pour in the 2 cups of warmed whole milk while whisking vigorously to prevent lumps from forming.
7. Add the 1/2 cup of heavy cream, 1/2 cup of low-sodium chicken stock, 1 teaspoon of Dijon mustard, 1/2 teaspoon of freshly grated nutmeg, and 1/4 teaspoon of white pepper.
8. Bring the sauce to a simmer over medium heat, then reduce to low and cook for 5 minutes until thickened enough to coat the back of a spoon.
9. Pour the hot sauce evenly over the turkey and stuffing layers in the baking dish, ensuring it seeps into all crevices.
10. In a small bowl, combine the 1/2 cup of panko breadcrumbs with the 1 tablespoon of melted clarified butter until the crumbs are evenly coated.
11. Sprinkle the buttered panko mixture evenly over the top of the casserole to create a crisp topping.
12. Bake the casserole on the middle rack of the preheated 375°F oven for 30 minutes, or until the sauce is bubbling vigorously around the edges and the topping is deep golden brown.
13. Remove the casserole from the oven and let it rest for 10 minutes to allow the layers to set for cleaner slicing.
14. Garnish the finished casserole with the 2 tablespoons of finely chopped fresh flat-leaf parsley just before serving.
Delightfully creamy from the béchamel and satisfyingly textured with crisp topping and tender turkey, this casserole offers rich, savory flavors with subtle herbal notes. For a creative twist, serve individual portions topped with a fried pasture-raised egg or alongside a bright arugula salad dressed with lemon vinaigrette to cut through the richness.
Easter Lamb and Mint Casserole
Unconventional yet comforting, this Easter lamb and mint casserole transforms a holiday classic into a one-pot wonder. Using a slow braise, it yields tender, flavorful meat with a bright herbal finish that cuts through the richness perfectly.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lbs boneless lamb shoulder, trimmed and cut into 2-inch cubes
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 cups low-sodium chicken stock
– 1 cup dry white wine
– 2 tbsp tomato paste
– 1 tbsp fresh thyme leaves
– 1/2 cup fresh mint leaves, chopped, plus extra for garnish
– 1 lb baby Yukon Gold potatoes, halved
– 3 large carrots, peeled and cut into 1-inch rounds
– 2 tsp kosher salt
– 1 tsp freshly ground black pepper
– 1 tbsp unsalted butter
– 1 tbsp all-purpose flour
Instructions
1. Preheat your oven to 325°F.
2. Pat the lamb cubes completely dry with paper towels to ensure a proper sear.
3. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the lamb cubes in a single layer, working in batches, until deeply browned on all sides, about 8-10 minutes per batch.
5. Transfer the seared lamb to a plate, leaving the fond in the pot.
6. Add the finely diced yellow onion to the pot and cook, stirring, until translucent, about 5 minutes.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Deglaze the pot with the dry white wine, scraping up all the browned bits from the bottom.
9. Simmer the wine until reduced by half, about 3-4 minutes.
10. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
11. Pour in the low-sodium chicken stock and add the fresh thyme leaves.
12. Return the seared lamb and any accumulated juices to the pot.
13. Bring the liquid to a simmer, then cover the Dutch oven and transfer it to the preheated oven.
14. Braise for 2 hours.
15. Remove the pot from the oven and stir in the halved baby Yukon Gold potatoes, carrot rounds, kosher salt, and freshly ground black pepper.
16. Cover and return to the oven to braise for an additional 1 hour, or until the lamb and vegetables are fork-tender.
17. In a small bowl, mash the unsalted butter and all-purpose flour together to form a beurre manié.
18. Remove the pot from the oven and place it over medium heat on the stovetop.
19. Whisk small pieces of the beurre manié into the simmering liquid until fully incorporated and the sauce has thickened slightly.
20. Stir in the 1/2 cup of chopped fresh mint leaves just before serving.
21. Garnish with extra fresh mint leaves.
Nothing beats the fork-tender lamb that falls apart at the slightest pressure, nestled among sweet carrots and creamy potatoes. The sauce, enriched with a beurre manié, clings beautifully to each component, while the fresh mint provides a vibrant, cooling counterpoint to the deep, savory braise. For a stunning presentation, serve it directly from the Dutch oven at the table, accompanied by crusty bread to soak up every last drop of the fragrant jus.
Easter Brunch Casserole with Croissants and Berries
Layered with buttery croissants and vibrant berries, this Easter brunch casserole transforms simple ingredients into a showstopping centerpiece. It’s a make-ahead marvel that bakes up golden and fragrant, perfect for feeding a crowd without morning stress.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 6 large day-old croissants, torn into 2-inch pieces
– 1 ½ cups mixed fresh berries (raspberries, blueberries, blackberries)
– 8 large pasture-raised eggs, lightly beaten
– 2 cups heavy cream
– ½ cup granulated sugar
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly grated nutmeg
– 2 tablespoons unsalted butter, for greasing
– 2 tablespoons turbinado sugar, for sprinkling
Instructions
1. Preheat your oven to 350°F (175°C).
2. Generously grease a 9×13-inch baking dish with the unsalted butter.
3. Arrange the torn croissant pieces evenly in the prepared baking dish.
4. Scatter the mixed fresh berries evenly over the croissant pieces.
5. In a large mixing bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, granulated sugar, pure vanilla extract, fine sea salt, and freshly grated nutmeg until fully combined and slightly frothy.
6. Pour the egg mixture evenly over the croissants and berries in the baking dish, pressing down gently with a spatula to ensure all pieces are submerged.
7. Let the casserole sit undisturbed for 10 minutes to allow the custard to soak into the bread.
8. Sprinkle the turbinado sugar evenly over the top of the casserole.
9. Bake on the center rack for 40-45 minutes, or until the top is deeply golden brown, the center is set (a knife inserted should come out clean), and the edges are slightly puffed.
10. Remove the casserole from the oven and let it rest for 10 minutes before serving.
Velvety custard soaks into the flaky croissants, creating a rich, bread-pudding-like texture punctuated by juicy berry bursts. The turbinado sugar topping adds a delightful caramelized crunch. Serve it warm, dusted with powdered sugar or accompanied by a dollop of crème fraîche for added tang.
Easter Shepherd’s Pie Casserole
Layered with tradition and springtime flair, this Easter Shepherd’s Pie Casserole transforms classic comfort into a celebratory centerpiece. Expect a golden potato crust cradling a savory lamb filling studded with seasonal vegetables. It’s a make-ahead marvel that feeds a crowd with minimal last-minute fuss.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs Yukon Gold potatoes, peeled and quartered
– ½ cup heavy cream, warmed
– 4 tbsp unsalted European-style butter
– 1 tsp kosher salt, divided
– ½ tsp freshly ground white pepper
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and cut into ¼-inch dice
– 2 celery ribs, cut into ¼-inch dice
– 2 lbs ground lamb shoulder
– 2 tbsp tomato paste
– 1 cup dry red wine
– 1 cup beef stock
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– 1 cup frozen peas
Instructions
1. Place quartered Yukon Gold potatoes in a large pot, cover with cold water by 1 inch, and add ½ tsp kosher salt.
2. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.
3. Drain potatoes thoroughly and return to the hot pot to evaporate excess moisture, about 1 minute.
4. Mash potatoes with a ricer or food mill into a large bowl for a smooth, lump-free texture.
5. Fold in warmed heavy cream, unsalted European-style butter, remaining ½ tsp kosher salt, and freshly ground white pepper until fully incorporated; set aside.
6. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
7. Add finely diced yellow onion, diced carrots, and diced celery; sauté until vegetables are softened and onions are translucent, about 6–8 minutes.
8. Push vegetables to the skillet’s perimeter and add ground lamb shoulder to the center.
9. Cook lamb, breaking it into small crumbles with a wooden spoon, until no pink remains and it begins to brown, about 8–10 minutes.
10. Stir in tomato paste and cook for 1 minute to deepen its flavor.
11. Deglaze the skillet with dry red wine, scraping up any browned bits from the bottom, and simmer until reduced by half, about 3–4 minutes.
12. Pour in beef stock, add finely chopped rosemary and thyme leaves, and bring to a simmer.
13. Reduce heat to medium-low and cook until the liquid thickens to a gravy consistency, about 10–12 minutes.
14. Stir in frozen peas and remove from heat; season filling to taste with additional salt if needed.
15. Transfer lamb mixture to a 9×13-inch baking dish and spread into an even layer.
16. Dollop mashed potatoes over the filling and spread gently to cover completely, creating decorative peaks with a fork.
17. Bake in a preheated 400°F oven until the topping is golden brown and the filling bubbles at the edges, about 20–25 minutes.
18. Let rest for 10 minutes before serving to allow the filling to set.
Zesty rosemary and thyme perfume the rich lamb filling, while the creamy potato topping offers a comforting contrast. For a festive presentation, garnish with microgreens or edible flowers alongside a bright spring salad. Leftovers reheat beautifully, making this casserole a practical choice for holiday meal planning.
Easter Egg and Avocado Casserole
This vibrant casserole transforms leftover Easter eggs into a creamy, satisfying brunch centerpiece. The combination of rich avocado and tender eggs creates a comforting dish that’s both familiar and fresh. It’s a clever way to repurpose holiday staples with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 8 large pasture-raised eggs, hard-boiled and sliced
– 2 ripe Hass avocados, peeled, pitted, and diced
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 cup sharp cheddar cheese, freshly grated
– 1/4 cup unsalted butter, melted
– 1/2 cup panko breadcrumbs
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 tsp smoked paprika
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with melted butter.
2. Arrange the sliced hard-boiled eggs in a single layer across the bottom of the prepared baking dish.
3. Evenly distribute the diced Hass avocados over the egg layer, ensuring full coverage.
4. In a medium mixing bowl, whisk together the heavy cream, whole milk, kosher salt, black pepper, and smoked paprika until fully combined.
5. Pour the cream mixture evenly over the eggs and avocados in the baking dish, allowing it to seep between the layers.
6. Sprinkle the freshly grated sharp cheddar cheese uniformly over the top of the casserole.
7. In a small bowl, combine the panko breadcrumbs with the remaining melted butter, tossing until the crumbs are fully coated.
8. Evenly scatter the buttered panko breadcrumbs over the cheese layer to create a golden crust.
9. Place the baking dish on the center rack of the preheated oven and bake for 30–35 minutes, or until the top is deeply golden brown and the filling is bubbling at the edges.
10. Remove the casserole from the oven and let it rest for 10 minutes before serving to allow the layers to set.
The casserole emerges with a crisp, buttery topping that gives way to a luxuriously creamy interior. The subtle smokiness from the paprika complements the richness of the avocado and eggs perfectly. For a bright contrast, serve it alongside a simple arugula salad dressed with lemon vinaigrette.
Easter Brunch Casserole with Smoked Salmon and Dill
Nailing a festive brunch centerpiece doesn’t require hours of prep. This elegant casserole layers smoked salmon and fresh dill into a creamy, savory custard that bakes to perfection. It’s an effortless showstopper for any spring gathering.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 tablespoon unsalted butter, softened
– 1 large yellow onion, finely diced
– 12 ounces cold-smoked salmon, flaked
– 1/4 cup fresh dill, finely chopped
– 8 large pasture-raised eggs, lightly beaten
– 2 cups heavy cream
– 1 cup whole milk
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
– 1 cup Gruyère cheese, freshly grated
Instructions
1. Preheat your oven to 350°F (175°C).
2. Generously coat the interior of a 9×13-inch baking dish with the softened unsalted butter.
3. In a medium skillet over medium heat, sauté the finely diced yellow onion until translucent and fragrant, about 5-7 minutes. Tip: Avoid browning the onions to maintain a sweet, delicate flavor in the final custard.
4. Evenly distribute the sautéed onions across the bottom of the prepared baking dish.
5. Scatter the flaked cold-smoked salmon and finely chopped fresh dill over the onion layer.
6. In a large mixing bowl, vigorously whisk together the lightly beaten pasture-raised eggs, heavy cream, and whole milk until fully homogenized.
7. Whisk the kosher salt, freshly ground black pepper, and freshly grated nutmeg into the egg mixture.
8. Carefully pour the seasoned custard base over the salmon and onion layers in the baking dish.
9. Evenly sprinkle the freshly grated Gruyère cheese over the entire surface of the custard.
10. Place the baking dish in the preheated oven and bake for 50-55 minutes. Tip: The casserole is done when the center is just set and a knife inserted comes out clean, with the top achieving a deep golden-brown crust.
11. Remove the casserole from the oven and let it rest on a wire rack for 10-15 minutes before serving. Tip: This resting period allows the custard to finish setting, ensuring clean slices.
Delightfully rich and savory, the casserole boasts a velvety, set custard punctuated by briny salmon and aromatic dill. The Gruyère forms a beautifully bronzed, slightly crisp top that contrasts the tender interior. Serve it warm with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Easter Chocolate Bread Pudding Casserole
Gather your leftover Easter chocolate and stale bread for this decadent, make-ahead casserole. It transforms simple ingredients into a rich, custardy dessert perfect for feeding a crowd after the holiday.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 loaf (about 12 oz) day-old brioche, torn into 1-inch pieces
– 8 oz high-quality dark chocolate (70% cacao), roughly chopped
– 4 large pasture-raised eggs, lightly beaten
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 tsp pure vanilla extract
– 1/2 tsp fine sea salt
– 2 tbsp unsalted butter, for greasing
– 1 tbsp turbinado sugar, for sprinkling
Instructions
1. Preheat your oven to 350°F (175°C).
2. Generously grease a 9×13-inch baking dish with the unsalted butter.
3. In a large mixing bowl, combine the torn brioche pieces and roughly chopped dark chocolate.
4. In a separate bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, whole milk, granulated sugar, pure vanilla extract, and fine sea salt until fully emulsified and smooth.
5. Pour the custard mixture evenly over the brioche and chocolate in the bowl.
6. Gently fold the mixture with a spatula until all bread pieces are saturated, then let it rest for 10 minutes to allow the custard to fully absorb. Tip: For optimal texture, press down on the bread occasionally during resting to ensure even soaking.
7. Transfer the soaked mixture to the prepared baking dish, spreading it into an even layer.
8. Sprinkle the surface evenly with the turbinado sugar.
9. Bake on the middle rack for 50-55 minutes, or until the top is deeply golden brown, the edges are set, and a knife inserted into the center comes out clean. Tip: If the top browns too quickly, tent loosely with aluminum foil after 30 minutes of baking.
10. Remove from the oven and let the casserole cool on a wire rack for at least 20 minutes before serving. Tip: For cleaner slices, allow it to cool completely, then reheat individual portions gently.
The finished casserole boasts a crisp, caramelized sugar crust giving way to a luxuriously soft, chocolate-studded interior. Serve it warm with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to complement the rich, bittersweet notes.
Easter Brunch Casserole with Sausage and Apple
A savory-sweet casserole that transforms Easter morning into a celebration. This hearty dish combines breakfast sausage with tart apples for a comforting centerpiece. Prep it the night before for effortless entertaining.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 pound breakfast sausage, casings removed
– 2 medium Granny Smith apples, peeled and diced into ½-inch cubes
– 1 tablespoon clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 8 large pasture-raised eggs, lightly beaten
– 2 cups whole milk
– 1 teaspoon Dijon mustard
– ½ teaspoon freshly grated nutmeg
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 loaf day-old brioche, torn into 1-inch pieces (about 8 cups)
– 8 ounces sharp white cheddar cheese, grated
– 2 tablespoons pure maple syrup
– ¼ cup chopped fresh chives
Instructions
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium-high heat, cook sausage, breaking it into crumbles, until browned and cooked through, about 8 minutes. Transfer to a paper towel-lined plate.
3. In the same skillet, add diced apples. Cook, stirring occasionally, until slightly softened and golden at the edges, about 5 minutes. Remove apples and set aside.
4. Add remaining clarified butter to the skillet. Sauté diced onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
5. In a large mixing bowl, whisk together lightly beaten eggs, whole milk, Dijon mustard, freshly grated nutmeg, kosher salt, and black pepper until fully combined.
6. Place torn brioche pieces in the prepared baking dish. Evenly distribute cooked sausage, sautéed apples, onion-garlic mixture, and grated sharp white cheddar cheese over the bread.
7. Pour the egg mixture evenly over the entire casserole, pressing down gently with a spatula to ensure all bread is saturated. Tip: Let the casserole rest for 15 minutes before baking to allow the bread to fully absorb the custard.
8. Drizzle pure maple syrup evenly over the top. Cover tightly with aluminum foil.
9. Bake, covered, for 40 minutes. Tip: For a golden-brown top, remove the foil and bake for an additional 15 minutes, or until the center is set and a knife inserted comes out clean.
10. Remove from oven and let rest for 10 minutes. Tip: Garnish with chopped fresh chives just before serving to preserve their bright color and flavor.
11. Present this casserole directly from the baking dish. The interior remains luxuriously moist from the custard-soaked brioche, while the top develops a lightly caramelized crust from the maple syrup. Each forkful delivers a harmonious balance of savory sausage, sharp cheddar, and the subtle sweetness of apples. Pair it with a crisp green salad dressed with a lemon vinaigrette to cut through the richness.
Summary
Bringing together these 20 delicious Easter casserole recipes offers a wonderful way to create a memorable brunch. We hope you find inspiration to try a few! Don’t forget to leave a comment telling us your favorite, and please share this roundup on Pinterest to spread the joy. Happy cooking!
