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Easter Breakfast Bake- Recipe


While Hunni and our congregation enjoyed a cold Son Rise service overlooking the town, my job was to make breakfast.  I don’t mind.  I can enjoy a cup a coffee in the warm kitchen while they are a bit chilly.  At least this year there was sun and not snow.


Cooking breakfast for a large group means the same thing…breakfast casserole.  I prepped everything the night before, ready to pop in the oven early.  Left me plenty of time to sip coffee.


For three years breakfast has been the same recipe…with a tweak here and there.

Traditional Easter Breakfast Bake


  • Eggs
  • Milk
  • Cheese
  • Sausage
  • Bread
  • Salt & Pepper
  • Veggies (optional)


Cube bread to cover bottom of casserole dish. Dice sausage and add to dish.  Combine eggs and milk with salt to cover sausage and bread.  Top with cheese. Bake at 350 degrees for 35 minutes or until set in middle.

*I don’t do exact measurements.  Honestly they change them each time.  I add and subtract but the basic ingredients are always the same.  Several variations are available all over the internet.*


This year was a bit of a predicament.  I can’t eat most of the breakfast ingredients.  Left me with two options…my typical Rice Chex with berries and Hemp milk or create a me-friendly version.  Easter required something special.

Cynthia’s Traditional Easter Breakfast Bake



  • 1 piece gluten-free bread – I used Udi’s Whole Grain Bread
  • 1 egg
  • 1/4 cup egg whites
  • 1/4 cup alternative milk –I use unsweetened hemp milk
  • 1 tsp. Dijon mustard
  • 1/2 cup salsa
  • 1/4 cup spinach
  • 1/2 cup Daiya cheese – or shredded cheese of your choice


  1. Cut bread into quarters and add one piece to bottom of 1/2 cup ramekins. IMG_1677If using larger casserole dish, cut more bread and cover bottom. I take that back…use a larger dish.  I wanted more or at least some fruit while everyone else enjoyed cinnamon buns.  Must create recipe soon.
  2. Layer salsa and spinach on top of bread. This is my last jar of cilantro salsa from last year. Sad smileIMG_1681 Combine egg, egg whites, milk and mustard in bowl with whisk, pouring equal parts into ramekins. IMG_1683
  3. Top with cheeeeeeeeeeeeese.  Casserole may be refrigerated overnight for easy baking in the morning.IMG_1685
  4. Bake casserole at 350 degrees for 25-30 minutes until egg is set.  Bubbly, crunchy, cheesy goodness. IMG_1930

Quick to prepare and delicious to eat.  Easter was wonderful all around.


What is your favorite fancy breakfast?

4 Comments leave one →
  1. 27/04/2011 6:59 AM

    1) I really need to invest in ramekins
    2) We just used up our last peach butter and opened our last pear ginger preserves. I cannot wait for canning season to start again.

    • 27/04/2011 5:26 PM

      1. Ramekins are a multipurpose kitchen gadget. Baking, condiments, portion control. Alton Brown would be proud. Get some NOW!

      2. I’ve already started looking for PYO berries and am selecting recipes all the time.

  2. 27/04/2011 1:28 PM

    oh yum cynthia! i just got a bunch of ramekins & i can’t wait to try this recipe! it looks delicious. 🙂

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