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Hash brown casserole in a baking dish.
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4.99 from 52 votes

Hash Brown Breakfast Casserole

This vegetarian hash brown breakfast casserole is loaded with vegetables and cheesy goodness and has a hash brown crust. It's the perfect healthy breakfast dish to serve a crowd.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakast
Cuisine: American
Keyword: hash brown breakfast casserole
Servings: 8
Author: Brittany Mullins

Ingredients

  • 1 20 oz bag frozen shredded hash browns about 4-5 cups
  • 3 teaspoons olive or avocado oil divided
  • 1 cup yellow onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 8 oz package mushrooms chopped
  • 1 5 oz bag of baby spinach
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon ground black pepper plus more to taste
  • 10 eggs
  • ½ cup non-dairy milk I used unsweetened almond milk
  • 1 ½ cups shredded sharp cheddar cheese

Instructions

  • Preheat oven to 400°F and spray a 9x13 baking dish with cooking spray.
  • Add frozen shredded hash browns (no need to thaw) to baking dish and drizzle with 1 teaspoon oil and a dash of salt and pepper. Bake for about 30 minutes until potatoes start to brown and crisp up. Once you pull potatoes from the oven, press down with a spatula to help form the bottom crust more.
    Shredded potatoes lining the bottom of a baking dish.
  • While potatoes are baking add 2 teaspoons oil to a large skillet over medium-high heat. Once hot, add onion, garlic, bell pepper and mushrooms. Cook until onions are translucent and all the liquid from the mushrooms has evaporated, about 7-10 minutes.
    Veggies cooking in a sauté pan.
  • Add spinach, salt and pepper to the mixture and stir until spinach has wilted.
    Spinach wilted with veggies in a sauté pan.
  • Once veggies are cooked, take off heat and set aside to cool.
  • Whisk eggs and milk in a large bowl.
    Whisked eggs.
  • Once veggies have cooled and are no longer hot, add to egg mixture along with 1 cup shredded cheese and stir to combine.
    Whisked eggs, cheese and veggies mixed together in a bowl.
  • Pour egg mixture into the baking dish on top of the hash browns and top with additional 1/2 cup of cheddar cheese.
    Casserole mixture added to a baking dish topped with shredded cheese.
  • Bake for 20-25 minutes until set and eggs are no longer jiggly.
    Vegetarian hash brown breakfast casserole in a baking dish.
  • Let stand for 5 minutes and serve.

Nutrition

Serving: 1/8 recipe | Calories: 213kcal | Carbohydrates: 18g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 238mg | Sodium: 464mg | Potassium: 537mg | Fiber: 3g | Sugar: 3g