Hash Brown Breakfast Casserole

4.97 from 61 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

Cook Time50

Total Time1 5

Course: Breakast

Cuisine: American

Diet: Gluten Free

Servings:

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.
1 20 oz bag frozen shredded hash browns, 3 teaspoons olive or avocado oil
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.
1 cup yellow onion, 2 cloves garlic, 1 red bell pepper, 1 8 oz package mushrooms
Add spinach, salt and pepper to the mixture and stir until spinach has wilted.
1 5 oz bag of baby spinach, 1 teaspoon salt, ½ teaspoon ground black pepper
Once veggies are cooked, take off heat and set aside to cool.
Whisk eggs and milk in a large bowl.
10 eggs, ½ cup non-dairy milk
Once veggies have cooled and are no longer hot, add to egg mixture along with 1 cup shredded cheese and stir to combine.
1 ½ cups shredded sharp cheddar cheese
Pour egg mixture into the baking dish on top of the hash browns and top with additional 1/2 cup of cheddar cheese.
Bake for 20-25 minutes until set and eggs are no longer jiggly.
Let stand for 5 minutes and serve.

Notes

Storage: Store leftover casserole in an airtight container in the refrigerator for up to 5 days. Individual slices can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Make ahead: Bake the casserole the day before, let cool and store covered in the fridge. Reheat the next morning at 350°F for 20–25 minutes until warmed through.

Nutrition