Easter Egg Breakfast Casserole
You know those plastic Easter eggs sitting around after the hunt? They’re perfect molds for individual breakfast portions.
This casserole bakes in a muffin tin, creating egg-shaped servings that kids absolutely love. Each portion has fluffy scrambled eggs, cheese, and bacon wrapped in a crispy hash brown shell.
Hash Browns Form the Shell
Frozen shredded hash browns work better than fresh potatoes here. The excess moisture has been removed, so they crisp up properly. Press them firmly into each muffin cup – you want a solid shell that won’t fall apart when you remove the portions.
Trending Now
Whisking Prevents Rubbery Eggs
Beat your eggs with a splash of milk until completely smooth. No streaks of egg white should remain. This extra air creates the fluffy texture that makes these portions feel light instead of dense. Room temperature eggs whisk easier than cold ones.
Cheese Placement Matters Most
Layer half the cheese directly on the hash brown shell, then add your egg mixture, then top with remaining cheese. The bottom layer prevents sticking while the top layer creates that golden, bubbly surface everyone expects from a breakfast casserole.
Getting Clean Egg-Shaped Portions
- Let portions cool for exactly 5 minutes – any longer and they stick to the pan, any shorter and they fall apart when removed.
- Use a thin knife to trace around each portion before lifting out, which prevents the hash brown shell from tearing.
Frequently Asked Questions
Will these portions freeze well for meal prep?
Yes, wrap individually in plastic wrap and freeze up to 3 months. Reheat in microwave for 90 seconds from frozen.
What vegetables work instead of green onions?
Diced bell peppers, mushrooms, or spinach all work great. Just make sure to cook any watery vegetables first to prevent soggy portions.
Do I need to thaw the hash browns completely?
Absolutely. Frozen hash browns will release too much water during baking and create soggy shells that won’t hold their shape.
Must-Have Items
Easter Egg Breakfast Casserole
Ingredients
Equipment Needed
- 12-cup muffin tin
- Large mixing bowl
- Whisk
- Small bowl
Instructions
- Prepare muffin tin: Preheat oven to 400°F. Spray a 12-cup muffin tin generously with cooking spray, making sure to coat the sides well.
- Form hash brown shells: Mix thawed hash browns with melted butter and 1/2 teaspoon salt in a large bowl. Press mixture firmly into bottom and up sides of each muffin cup, creating a shell.
- Pre-bake shells: Bake hash brown shells for 12 minutes until edges are golden brown and shells hold their shape when lightly pressed.
- Prepare egg mixture: Whisk eggs, milk, remaining salt, and pepper in a large bowl until completely smooth with no streaks of egg white visible.
- Layer filling ingredients: Sprinkle 3/4 cup cheese evenly among the baked hash brown shells. Add bacon and green onions, then pour egg mixture over top.
- Bake completed casseroles: Top each cup with remaining cheese. Bake 13-15 minutes until eggs are set in center and cheese is golden brown.
- Remove and serve: Cool in pan for 5 minutes, then run a knife around edges and gently lift out each portion. Serve warm.
Nutrition Facts
Per Serving (1 serving)
