Go Back
–+ servings
Vegetarian Veggie Egg Casserole with Hash Browns

Hearty Vegetarian Veggie Egg Casserole with Hash Browns

Satisfy your breakfast cravings with this Vegetarian Veggie Egg Casserole with Hash Browns, featuring crispy hash browns and a fluffy egg mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 20 oz Hash Browns, frozen, shredded Crispy foundation for the casserole.
  • 2 tbsp Olive Oil For greasing the baking dish.
For the Egg Mixture
  • 10 large Eggs Room temperature for fluffiness.
  • 1/2 cup Skim Milk For creaminess.
  • 1 Bell Pepper, diced into 1/2-inch pieces Adds sweetness and crunch.
  • 1/2 cup Yellow Onion, finely diced Enhances flavor.
  • 2 cloves Garlic, freshly minced Infuses rich flavor.
  • 1/4 cup Green Onion, chopped Adds freshness.
  • 1/8 tsp Paprika Provides mild smokiness.
  • 1/8 tsp Black Pepper Enhances flavor.
For the Cheese Topping
  • 1 cup Colby Jack Cheese, shredded Adds creaminess.
  • 1 cup Mozzarella Cheese, shredded Provides a gooey topping.
  • 1 tbsp Fresh Green Onion, thinly sliced For garnish.
For Garnishing
  • Paprika For garnish.
  • Black Pepper For garnish.

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish with olive oil.
  2. Chop the bell pepper, finely dice the yellow onion, and mince the garlic. Chop the green onion and shred the cheeses if needed.
  3. Spread the frozen hash browns evenly across the bottom of the greased baking dish. Drizzle with olive oil and sprinkle with salt.
  4. Bake the hash browns for 30 minutes until golden brown and crispy. Let cool for 5 minutes and reduce the oven temperature to 350°F (175°C).
  5. Whisk the eggs and skim milk together until foamy. Add the bell pepper, onion, garlic, green onion, paprika, and black pepper to the egg mixture.
  6. Spread half of the shredded cheeses over the hash browns in the baking dish.
  7. Pour the egg and vegetable mixture evenly over the cheese-covered hash browns.
  8. Sprinkle the remaining cheese over the top of the egg mixture.
  9. Bake at 350°F (175°C) for 30-35 minutes, or until the eggs are set and the top is lightly golden.
  10. Rest for 5 minutes before serving. Garnish with fresh green onion and a sprinkle of paprika.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 18gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 500mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

Use room temperature eggs for fluffier texture and be cautious with moisture-rich vegetables.

Tried this recipe?

Let us know how it was!