Make this easy hashbrown breakfast casserole with spinach, red bell peppers, and onions for a veggie-packed start to the day!
This vegetarian hashbrown spinach egg casserole is perfect for your Christmas morning or holiday breakfast! But if you’re in the mood for something sweeter, you have to also try my sheet pan french toast recipe. Maybe make both for your brunch table!
The assembly is quick and baking is mostly hands-off.
Here’s what’s you’ll need
Eggs
Frozen hashbrowns
Spinach
Red bell pepper
Onion
Milk
Garlic powder
Salt and pepper
Cheese (optional)
Olive oil spray
Serve this egg bake for breakfast. Or make it for lunch or dinner with a green salad. I love serving it with a simple arugula salad dressed with olive oil and red vinegar.
Substitutions
Frozen hashbrowns. I used plain frozen hashbrowns and didn’t unthaw them. You can also use seasoned hashbrowns – just adjust the seasonings to taste.
Spinach. I like using spinach or any quick-cooking green in this recipe. I recommend steaming fresh spinach either on top of the stove or in the microwave. You can also use frozen spinach. Be sure to thaw and drain it completely before adding to the casserole.
Bell peppers. Feel free to swap in any bell pepper. I like the red bell pepper for the color and hint of sweetness but other colors work great.
Making the casserole ahead
Refrigerate the egg bake overnight. Bake at 350 F for 60-75 minutes or until cooked through.
Got leftovers? Reheat in the oven or toaster oven at 350 for 15 minutes. You can also microwave each slice on medium heat for about 1 minute until heated through, reaching an internal temperature of 165F.
You can also make these Spinach Egg and Cheese Breakfast Sandwiches ahead of time!
Vegetarian Hashbrown Breakfast Casserole
Ingredients
- 1 20 ounce bag frozen hashbrowns
- ½ cup sweet onion, diced
- 1 medium red bell pepper, diced
- 5 ounces spinach, steamed
- 8 large eggs
- 1 ⅓ cup milk
- 1 tsp garlic powder
- 1 tsp coarse salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese, divided
- olive oil spray
Instructions
- Preheat oven to 350 F.
- Layer the hashbrowns, red bell pepper, onion, and spinach and half the cheese (if using) in a 9 x 13 inch casserole dish.
- Whisk the eggs, milk, garlic powder, salt, and pepper in a bowl. Pour evenly over vegetable mixture. Top with the rest of the cheese (if using).
- Bake 50 – 60 minutes, until the center is cooked through and the cheese is golden (if using). Serve warm.
Linda
Is it okay to refrigerate this overnight two nights before baking?
Marisa
Hi Linda, Per food safety guidelines, you can keep the unbaked casserole in the refrigerator up to 2 days.
Deborah
This was disappointing. The hash browns became mealy and it was just all a bit bland. It is very light, though. If one wants a light, low calorie egg casserole, it is that. The only change I made from the recipe was to saute the onions and peppers first. My suggestion is to use whole milk and a bit more salt & seasonings. Maybe add some herbs.
Marisa
Thanks for sharing, Deborah.
Ashley
I thought this recipe was great. I tweaked it a bit with the veggies (I only used eggs, frozen hashbrowns, milk, spinach, cheese, salt and pepper because I have bad acid reflux). It turned out delicious and I think this is a great guide for a hashbrown egg bake. Thank you.
Marisa
I’m so glad you enjoyed it Ashley. Thanks for taking the time to share how you tweaked the recipe!
Marcia
Can you make this casserole the night before and cook it in the morning?
Marisa
Absolutely! I’d keep it for only one night. It’s perfect for making ahead.