This easy make-ahead egg brunch bake recipe is loaded with cheese, meat, and classic breakfast flavor—perfect for feeding a hungry Easter crowd with minimal effort!
Celebrate Easter morning with this cozy, crowd-pleasing egg brunch bake recipe! Made with simple ingredients you probably already have on hand—like eggs, bread, cheese, and your favorite breakfast meat—this hearty dish is the perfect main course for your holiday gathering. It’s easy to prep the night before, so all you have to do is pop it in the oven Easter morning. With melty cheese, savory meat, and a creamy egg base, it’s a guaranteed family favorite. (And let’s be real—anything with bacon is a win!) Serves 18, so it’s great for feeding a crowd!
This recipe can be found in volume 1 of our Dining On A Dime Cookbook.
PrintEasy Easter Egg Brunch Recipe
This delicious, make-ahead egg brunch bake recipe is packed with classic breakfast favorites—like eggs, cheese, and bacon (because who doesn’t love bacon?)—and made with simple ingredients you probably already have in your kitchen. No fancy stuff, just hearty, comforting food the whole family will love. You can prep it the night before and just bake it in the morning—Perfect for breakfast, brunch, or even breakfast-for-dinner!
- Yield: 18 servings
Ingredients
8 eggs
2 1/2 cups milk
1 (10 3/4 oz.) can cream of mushroom soup
12 slices bread
1 (16 oz.) pkg. sausage, bacon or ham, cooked
3/4 lb. Cheddar cheese, shredded
Instructions
- Whisk eggs and milk together.
- Add cream of mushroom soup.
- Layer bread in the bottom of a greased 9×13 inch pan. The bread will overlap slightly.
- Add meat.
- Top with cheese.
- Pour egg mixture on top.
- Refrigerate overnight.
- Bake uncovered at 350° for 45 minutes.
This easy easter egg brunch recipe is from Dining On A Dime Cookbook, Volume 1:
Click here to get our Dining On A Dime Cookbooks 25% Off NOW! They’re filled with tasty recipes and tips to make your life easier!
Love the post! I tried the recipe yesterday and everybody loved it, especially the husband. Even my picky eater kids cleaned their plates! Thank you for sharing it!
Can i use something other than bread? I would think the bread would be soggy.
It bakes like a bread pudding. Also, I have frozen this recipe and taken it with me on vacation to serve for breakfast on a beach trip with great results!
Thank you. Would you eat it a casserole for dinner.
You can eat a casserole anytime you want.
It will not be soggy at all, it rests over-night in fridge, beaten eggs adsorb in to the bread,
For looks, I removed crusts, and add a couple more slices of bread, I have added thawed Broccoli and mushrooms just before baking – cubed ham is our preference. Leftovers are
wonderful. I am alone and this is perfect for me,
If I just let it sit all day then cook for dinner would that work?
Yes Jan that will work fine
Has anyone used cream of celery? My husband hates mushroom
I am pretty sure that would work fine.
Cream of Celery is my favorite “cooking soup” for most things.
It would be tasty in this casserole tool
Anytime I use Mushroom soup, a can of drained mushrooms is added.
I made this today. Absolutely delicious and very filling. I halved the recipe and made in an 8 x 8-inch pan. I am glad it can be frozen.