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Easter is just around the corner, and it’s a time when my family indulges in cherished traditions. Among these, our Easter Brunch holds a special place in our hearts. After celebrating mass on Easter Sunday, we gather at either my home or my mother’s. While my four young children eagerly hunt for hidden eggs filled with little toys or treats, the women in the family bustle in the kitchen, preparing a feast.
Much of the meal preparation and table setting happens the day before. We enjoy taking our time with this, as it makes the occasion even more special and fun. I believe that the key to truly enjoying Easter with your family lies in preparation. While it can be challenging to get things done ahead of time, it’s well worth it when you’re able to sit back, relax, and savor the day with loved ones.
Alongside traditional dishes like ham, Polish sausage, pierogi, baked goods, and fresh fruits and vegetables, our family adores a hearty egg casserole. This Potato, Broccoli & Pepper Jack Egg Casserole is a standout favorite every year! To simplify the process, I start with Ore-Ida Shredded Hash Brown Potatoes, which you can find in the freezer section of your local Walmart.
These flavorful shredded potatoes are mixed with eggs, broccoli, chopped ham (perfect for Easter), red pepper, onion, garlic, sour cream, milk, Sharp Cheddar, and spicy Pepper Jack cheeses, creating a dish that satisfies everyone. My children aren’t fond of ham on its own, so I chop some good-quality deli ham into the casserole, and they never complain about the veggies either! For added convenience, you can prepare this casserole ahead of time. Simply make it the night before, cover, and refrigerate until Easter morning. It’s a relief to have a main dish ready, ensuring a good night’s sleep before a big family gathering.
Why You’ll Love This Recipe
This casserole is not only delicious but also incredibly versatile. It’s perfect for any brunch occasion, not just Easter. The combination of creamy eggs, spicy Pepper Jack cheese, and hearty potatoes is sure to please even the pickiest eaters. Plus, the ability to prepare it ahead of time means less stress and more time to enjoy the company of your loved ones.
Kitchen Equipment You’ll Need
- Large mixing bowl
- 11 x 15 (5 qt.) baking dish or two smaller dishes
- Foil
- Whisk
- Sauté pan
Ingredients
- 1 (30 oz.) bag Ore-Ida Shredded Hash Brown Potatoes, thawed completely
- 1 (14 oz.) bag broccoli florets, thawed completely
- 1/2 lb. good quality deli ham, chopped small
- 1/2 large red pepper, chopped small
- 1/2 large onion, chopped small
- 1 clove of garlic, minced
- 2 cups of shredded Pepper Jack cheese, divided
- 2 cups of shredded Sharp Cheddar cheese, divided
- 2 Tbsp. butter
- 12 eggs
- 3/4 cup 2% fat or higher milk
- 3/4 cups sour cream
- 1 Tbsp. dried parsley
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
Instructions
- Preheat your oven to 350 degrees.
- Sauté the red pepper, onion, and garlic in 2 Tbsp. butter until softened, about 5 minutes. Set aside.
- In an extra-large mixing bowl, combine the potatoes, ham, and 1 1/2 cups of each of the cheeses.
- Evenly spread half of the potato mixture into a lightly greased 11 x 15 (5 qt.) baking dish. If you don’t have a dish that large, you can divide it into two separate dishes.
- Top the potato layer with the broccoli and then the red pepper mixture.
- Cover the vegetables with the remaining potato mixture.
- In the same mixing bowl, whisk together the eggs, milk, sour cream, salt, and pepper.
- Pour the egg mixture evenly over the casserole.
- Sprinkle with dried parsley and top with the remaining cheese (1 cup total).
- Bake covered with foil loosely for 30 minutes, then uncover and bake for another 30-35 minutes until the casserole is browned around the edges and not runny. Cooking time will vary depending on the size and shape of the casserole dish you use.
- Remove from the oven and let it cool and set for 10 minutes before serving. It can be served hot or at room temperature.
- Store any leftover casserole in the refrigerator.
- *If making ahead, prepare the casserole, cover, and store in the refrigerator for up to 24 hours until ready to bake. It may require a few more minutes of baking time straight from the refrigerator.
Tips for Success
- Ensure the hash browns and broccoli are completely thawed before using to prevent excess moisture in the casserole.
- For a spicier kick, add a few dashes of hot sauce to the egg mixture.
- Let the casserole rest after baking to allow it to firm up for cleaner slices.
Additional Tips or Variations
- Swap Pepper Jack cheese for Monterey Jack if you prefer a milder flavor.
- Add mushrooms or spinach for extra veggies.
- Use turkey or chicken instead of ham for a different protein option.
Nutritional Highlights (Per Serving)
Calories: 350 | Protein: 20g | Carbohydrates: 25g | Fat: 22g | Fiber: 3g
Frequently Asked Questions (FAQ)
Can I use fresh broccoli instead of frozen? Yes, you can use fresh broccoli, just ensure it’s cooked until tender before adding to the casserole.
How long can leftovers be stored? Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze this casserole? While it’s best enjoyed fresh, you can freeze the cooked casserole for up to a month. Thaw in the refrigerator overnight before reheating.
Conclusion
I hope this Potato, Broccoli & Pepper Jack Egg Casserole becomes a beloved part of your Easter Brunch, just like it is for my family. With its rich flavors and make-ahead convenience, it’s sure to be a hit. I invite you to try this recipe and share your experiences or variations in the comments below. Happy Easter and happy cooking!
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