Ahh! Happy Easter to all! It’s already Spring and the best part??? It’s Easter and I decided to make my own Egg casserole. I know a numerous amount of families tend to make this every year for the holidays whether it’s Easter, Christmas, or any type of holiday gathering in between, but I have never made this type of casserole and I was hoping to find a great recipe and modify it…that turned out to be non-existent. Besides, a lot of families tend to keep their recipes to themselves…however, I’m the sharing type and I am proud to share this recipe with all of you! I hope you enjoy!
Here’s what you’ll need:
6 eggs, beaten
2 small potatoes, shredded (1 1/2 cups)
3 slices of bread, torn
1 tomato, diced
1/2 red onion, diced
3/4 pound of bacon, cooked and crumbled
8 ounces sour cream
1 (4.5 oz) can of green chiles, diced
1/2 pound (2 cups) shredded cheese, your preference in flavor
salt and black pepper to taste
In a large bowl, beat the eggs…
Add sour cream….
Mix well until all ingredients are incorporated thoroughly, add salt and pepper…
Mix again, cover, and place in fridge for at least an hour (this can also be made overnight if you prefer). Meanwhile, cook the glorious bacon….
Someone was watching and waiting for bacon…he thinks it’s glorious too!
Let the glorious bacon cool and then crumble and add to the egg mixture (I also added about a teaspoon of bacon grease to the egg mixture as well…cooled slightly, of course)…
Pre heat your oven to 350 degrees. Spray an 11 3/4 x 7 1/2 x 2 1/2″ baking dish with non-stick baking spray. You can also bake this casserole in a 9 x 13″ pan but make sure to keep and eye on it, it can burn quickly. Oven temps and time may vary depending on baking dish being used.
Pour egg mixture into baking dish…
Bake for approximately 45 minutes (this baking time is for an 11 3/4 x 7 1/2 x 2 1/2″ baking dish)…keep a close eye on it!
This is it! It is very moist, flavorful, and most definitely a holiday favorite in my house!
HAPPY EASTER AND PLEASE ENJOY!!