Description
Indulge in the comfort of a Vegetarian Hashbrown Breakfast Casserole, a delightful dish that brings together crispy hashbrowns, vibrant veggies, and creamy eggs in every bite. This make-ahead breakfast is perfect for holiday gatherings, family brunches, or busy weekdays when you need something hearty and satisfying. With its customizable ingredients, you can easily tailor this casserole to fit your taste preferences, ensuring it’s a hit with everyone at the table. Serve it warm alongside fresh fruits or a light salad for a complete meal that brightens your morning.
Ingredients
Scale
- 20 ounces frozen shredded hashbrowns
- ½ cup sweet onion, diced
- 1 medium red bell pepper, diced
- 5 ounces spinach, steamed
- 8 large eggs
- 1â…“ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese (divided)
- Olive oil spray
Instructions
- Preheat your oven to 350°F.
- Spray a 9 x 13 inch casserole dish with olive oil. Layer the bottom with the frozen hashbrowns. Top with diced red bell pepper, sweet onion, and steamed spinach. Sprinkle half of the shredded cheddar cheese over the veggies.
- In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined.
- Pour the egg mixture evenly over the vegetables in the dish. If desired, sprinkle remaining cheese on top.
- Bake for 50 – 60 minutes until set and golden brown on top. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (165g)
- Calories: 310
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 220mg