This Breakfast Casserole with Hash Browns and Veggies is a delicious and filling way to kickstart your day. It’s a one-pan wonder packed with shredded hash browns, vibrant vegetables, and a blend of spices, making it a perfect dish for family brunches, weekend mornings, or meal prep. The best part? You can easily make it ahead of time and enjoy a wholesome breakfast all week long.
Ingredients
1 (20 oz) bag frozen shredded hash browns, thawed
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1 small onion, diced
1 red bell pepper, diced
1/2 teaspoon salt
1 zucchini, diced
1 cup chopped spinach
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 cup shredded dairy-free cheese (or regular cheese, if preferred)
6 large eggs
1/2 cup unsweetened almond milk (or milk of choice)
Optional: 1/4 cup chopped fresh parsley
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 3-4 minutes, until softened.
Stir in the zucchini and cook for another 3 minutes. Then add the chopped spinach and cook until wilted.
In a large mixing bowl, combine the thawed hash browns, sautéed vegetables, garlic powder, smoked paprika, salt, pepper, and half of the shredded cheese. Mix everything together well.
Spread the hash brown mixture evenly into the prepared baking dish.
In a separate bowl, whisk together the eggs and almond milk. Pour this mixture over the hash brown and veggie mixture in the baking dish.
Sprinkle the remaining shredded cheese over the top.
Bake for 40-45 minutes, or until the eggs are set and the top is golden brown.
Let the casserole cool for 5 minutes before slicing. Garnish with fresh parsley if desired.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Variations
I enjoy experimenting with this casserole, and there are a few variations I’ve tried that are fantastic:
Add Meat: If I want a bit of protein, I’ll add cooked bacon, sausage, or even diced ham.
Swap Veggies: You can swap the zucchini for mushrooms, kale, or broccoli, depending on what’s in season or what I have on hand.
Spicy Kick: To give it a bit of heat, I’ll add a chopped jalapeño or a dash of cayenne pepper to the egg mixture.
Storage/Reheating
This casserole stores well in the refrigerator for up to 4 days, making it perfect for meal prepping. I love reheating it in the microwave for about 1-2 minutes per slice, or I can heat it up in the oven at 350°F for about 10-15 minutes to retain its crispiness. If I have leftovers, it also freezes well for up to 2 months. Just slice it and wrap it in plastic wrap or foil before freezing.
FAQs
Can I make this casserole ahead of time?
Yes! I love making this casserole the night before and letting it sit in the fridge overnight. The next morning, I simply bake it and enjoy a warm, delicious breakfast without the hassle.
Can I use frozen vegetables instead of fresh ones?
Definitely! I’ve used frozen vegetables in this recipe when fresh ones aren’t available, and it works just as well. Just make sure to thaw and drain any excess moisture before adding them to the casserole.
Can I use regular cheese instead of dairy-free cheese?
Yes! I often use regular cheese when I’m not following a dairy-free diet. Cheddar, mozzarella, or even a mix of both works perfectly in this casserole.
How do I know when the casserole is done baking?
The casserole is done when the eggs are set and the top is golden brown. If I’m unsure, I’ll insert a toothpick into the center; if it comes out clean, it’s ready to go.
Can I use a different type of milk instead of almond milk?
Absolutely! I can use any milk I prefer — cow’s milk, oat milk, or soy milk are all great alternatives.
Conclusion
This Breakfast Casserole with Hash Browns and Veggies has quickly become one of my go-to recipes for busy mornings or when I want a comforting brunch. It’s so easy to make, and the leftovers are just as tasty, making it perfect for meal prep. I can customize it to fit my preferences, whether that’s adding extra veggies or using a different type of cheese. I’m sure it’ll become a favorite in your kitchen, too!
Recipe:
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Breakfast Casserole with Hash Browns and Veggies
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
This Breakfast Casserole with Hash Browns and Veggies is a hearty and nutritious way to start your day. Packed with shredded hash browns, sautéed vegetables, and creamy eggs, it’s perfect for family brunches or meal prep. It’s also customizable to suit different dietary preferences.
Ingredients
1 (20 oz) bag frozen shredded hash browns, thawed
1 tablespoon olive oil
1 small onion, diced
1 red bell pepper, diced
1 zucchini, diced
1 cup chopped spinach
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded dairy-free cheese (or regular cheese, if preferred)
6 large eggs
1/2 cup unsweetened almond milk (or milk of choice)
Optional: 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 3-4 minutes, until softened.
- Stir in the zucchini and cook for another 3 minutes. Then add the chopped spinach and cook until wilted.
- In a large mixing bowl, combine the thawed hash browns, sautéed vegetables, garlic powder, smoked paprika, salt, pepper, and half of the shredded cheese. Mix everything together well.
- Spread the hash brown mixture evenly into the prepared baking dish.
- In a separate bowl, whisk together the eggs and almond milk. Pour this mixture over the hash brown and veggie mixture in the baking dish.
- Sprinkle the remaining shredded cheese over the top.
- Bake for 40-45 minutes, or until the eggs are set and the top is golden brown.
- Let the casserole cool for 5 minutes before slicing. Garnish with fresh parsley if desired.
Notes
For added protein, you can include cooked bacon, sausage, or diced ham.
Feel free to swap the zucchini with mushrooms, kale, or broccoli based on preference.
For a spicy kick, add chopped jalapeños or a dash of cayenne pepper to the egg mixture.
This casserole can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg
