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You are here: Home / Recipes / Breakfast / Vegetarian Hashbrown Breakfast Casserole

Vegetarian Hashbrown Breakfast Casserole

December 24, 2020 by Marisa Moore

1.6K shares

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!

wooden spoon in the white breakfast casserole dish
Print Recipe
4 from 3 votes

Vegetarian Hashbrown Breakfast Casserole

This easy hashbrown spinach egg casserole is the perfect make ahead breakfast for a holiday morning!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: healthy breakfast casserole
Servings: 8 people
Calories: 217kcal
Author: Marisa Moore

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 teaspoon garlic powder
  • 1 teaspoon coarse salt
  • ½ teaspoon 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.

Notes

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.
 
Seasonings:
If you are not using cheese, increase the salt by up to ½ teaspoon. 
You can add paprika, onion powder, or other dried herbs such as oregano to the egg mixture. 

Nutrition

Calories: 217kcal | Carbohydrates: 18g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 203mg | Sodium: 498mg | Potassium: 491mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2616IU | Vitamin C: 30mg | Calcium: 206mg | Iron: 2mg
1.6K shares

Filed Under: Blog, Breakfast

Reader Interactions

Comments

  1. Linda

    April 07, 2021 at 9:03 pm

    Is it okay to refrigerate this overnight two nights before baking?

    Reply
    • Marisa

      April 08, 2021 at 8:41 am

      Hi Linda, Per food safety guidelines, you can keep the unbaked casserole in the refrigerator up to 2 days.

      Reply
  2. Deborah

    May 09, 2021 at 1:35 pm

    2 stars
    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.

    Reply
    • Marisa

      May 09, 2021 at 3:57 pm

      Thanks for sharing, Deborah.

      Reply
  3. Ashley

    June 07, 2021 at 8:26 pm

    5 stars
    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.

    Reply
    • Marisa

      June 07, 2021 at 9:50 pm

      I’m so glad you enjoyed it Ashley. Thanks for taking the time to share how you tweaked the recipe!

      Reply
  4. Marcia

    December 23, 2021 at 1:53 pm

    Can you make this casserole the night before and cook it in the morning?

    Reply
    • Marisa

      December 23, 2021 at 2:06 pm

      Absolutely! I’d keep it for only one night. It’s perfect for making ahead.

      Reply
  5. DLC

    July 15, 2022 at 8:34 pm

    5 stars
    I’ve made this casserole for my mom after she was diagnosed with cancer. My 2 sisters & GF decided to pop up for brunch that day, and now they want me to make this ALL the time.

    Reply
  6. Penny

    January 27, 2023 at 8:23 am

    I can’t tell from the picture if this is for an 8 x 8 or a 9 x 13 casserole. I am trying to find a dish for a church Lenten meal and need something that will feed a lot, making many of the same casserole. Thanks in advance.

    Reply
    • Marisa Moore

      January 27, 2023 at 10:51 am

      It’s 9×13. Definitely need the bigger pan for this one.

      Reply

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Marisa Moore

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!
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