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! With plenty of vegetables and room for even more, it’s an easy plant-forward breakfast recipe that can be made ahead.
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
Frozen shredded hashbrowns
Red bell pepper
Salt and pepper
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.
Frozen hashbrowns. I used plain frozen shredded hash browns and didn’t unthaw them. You can also use seasoned hashbrowns – just adjust the seasonings to taste. But do keep in mind that most packaged hashbrowns have a considerable amount of salt added. Adjust the salt you add based on the potatoes you buy.
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. You don’t have to heat it up or steam it.
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.
Can this recipe be made vegan?
Yes. You can make this into a vegan breakfast casserole with two changes.
Use plant-based liquid egg substitute for the eggs. Products like JUST Egg or Zero Egg are the most popular options and there are also store brands. Follow the guidelines on the package to pour the equivalent to 8 eggs (or 4 if you’re splitting the recipe).
The flavor and texture will change. You will need to adjust the salt down since these products already have salt in them. And most liquid vegan eggs require a bit more time to cook so you’ll probably need to cook the casserole longer to set.
Omit the cheese or swap for your favorite non-dairy cheese. I am not a huge fan of vegan cheeses – just haven’t found one that I personally love. But you get to make the casserole how you like it. If you enjoy vegan cheese – go for it in the same quantity.
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! And for more veggie-forward recipes, be sure to grab a copy of my cookbook, The Plant Love Kitchen wherever books are sold!
Vegetarian Hashbrown Breakfast Casserole
- 1 20 ounce bag frozen shredded 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
- 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.