Description

A hearty and nourishing breakfast casserole featuring a crispy hashbrown base topped with sautéed vegetables, fluffy eggs, and optional melted cheddar cheese. Perfect for brunch, meal prep, or a comforting start to the day.

Ingredients

3 cups grated potatoes or frozen hashbrowns

1 tablespoon avocado oil

1 teaspoon sea salt

2 garlic cloves, minced

1 small onion, diced

1 cup mushrooms, sliced

1 bell pepper, diced

2 cups fresh spinach

8 large eggs

1/4 cup full-fat coconut milk or cream

1/2 cup shredded cheddar cheese (optional)

1/2 teaspoon black pepper

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
In a bowl, toss the grated potatoes or hashbrowns with avocado oil and half of the sea salt.
Press the potato mixture firmly into the bottom of the baking dish to form an even crust.
Bake the crust for about 20 minutes until it becomes lightly golden and slightly crisp.
While the crust bakes, heat a skillet over medium heat and sauté the diced onion and minced garlic for 2–3 minutes until fragrant.
Add the mushrooms and bell pepper and cook for another 3–4 minutes until softened.
Stir in the spinach and cook just until wilted, then remove the pan from heat.
In a mixing bowl, whisk together the eggs, coconut milk, remaining sea salt, and black pepper until smooth.
Spread the cooked vegetable mixture evenly over the baked hashbrown crust.
Pour the egg mixture over the vegetables and sprinkle shredded cheddar cheese on top if using.
Bake for 25–30 minutes until the eggs are fully set and the top is lightly golden.
Allow the casserole to cool slightly before slicing and serving.

Notes

Frozen hashbrowns can be used instead of fresh potatoes for convenience.

Additional vegetables like zucchini, broccoli, cherry tomatoes, or asparagus can be added.

For a dairy-free version, omit the cheddar cheese.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave for 1–2 minutes or in the oven at 350°F (175°C) for about 10 minutes.

Individual portions can be frozen for up to 2 months and reheated after thawing overnight in the refrigerator.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 13 g
Saturated Fat: 5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 175 mg