Hash Brown Breakfast Casserole
User Reviews
5
Hash Brown Breakfast Casserole
Description
This casserole starts by baking frozen shredded hash browns seasoned with oil, salt, and pepper until they form a crisp crust in a greased dish. Meanwhile, onions, garlic, red bell pepper, mushrooms, and spinach are sautéed until cooked and spinach wilts.
Whisked eggs and non-dairy milk are combined with the cooled vegetable mixture and shredded cheddar cheese, poured over the crisp hash browns. This mixture bakes until the egg custard is fully set, creating a layered texture of crispy potatoes below and a creamy, nutrient-rich filling on top.
The dish suits breakfast or brunch, offering a filling option with protein, vegetables, and cheese. Using non-dairy milk keeps it adaptable for some dietary needs, while the mix of vegetables adds color and flavor complexity.
Ingredients
- 1 oz bag hash browns about 4-5 cups, frozen shredded
- 3 teaspoons olive oil divided, or avocado oil
- 1 cup yellow onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 oz mushroom chopped, package
- 1 oz spinach baby, in bag
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste, ground
- 10 egg
- ½ cup non-dairy milk I used unsweetened almond milk
- 1 ½ cups cheddar cheese shredded sharp
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.
- 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.
- Add spinach, salt and pepper to the mixture and stir until spinach has wilted.
- Once veggies are cooked, take off heat and set aside to cool.
- Whisk eggs and milk in a large bowl.
- Once veggies have cooled and are no longer hot, add to egg mixture along with 1 cup shredded cheese and stir to combine.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1/8 recipe | |
| Calories | 213kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 238mg | 79% |
| Sodium | 464mg | 19% |
| Potassium | 537mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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