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Breakfast Casserole with Hash Browns and Veggies


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  • Author: Sophia
  • 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

  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. 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.
  3. Stir in the zucchini and cook for another 3 minutes. Then add the chopped spinach and cook until wilted.
  4. 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.
  5. Spread the hash brown mixture evenly into the prepared baking dish.
  6. 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.
  7. Sprinkle the remaining shredded cheese over the top.
  8. Bake for 40-45 minutes, or until the eggs are set and the top is golden brown.
  9. 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