Vegetarian Hash Brown Breakfast Casserole

close up of a slice of hashbrown breakfast casserole.

5 from 1 vote

Vegetarian Hash Brown Breakfast Casserole

This vegetarian breakfast casserole is perfect for weekend mornings, holiday brunches, or weekly meal prep. It features diced veggies, shredded hash browns, and a crispy cheese topping. Make it ahead of time for quick prep.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: pieces

Calories: 140kcal

Author: Olivia Parsons

Ingredients

1 medium onion diced
1 red pepper diced
2 jalapeño peppers diced
2 cups shredded russet potato or thawed frozen shredded hash browns
10 large eggs
⅔ cup milk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon red pepper flakes
1 tablespoon hot sauce optional, I use TABASCO
1 ½ cup shredded cheddar cheese

Instructions

Preheat the oven to 375ºF and grease a 9x13" casserole dish.
I recommend cooking the veggies for 5-8 minutes to allow excess water to evaporate before assembling the casserole. In a skillet over medium heat, add 1 tablespoon butter or olive oil and sauté the diced onion, red pepper, jalapeño pepper, and shredded potato until softened. If you are short on time you can skip this step.
In a large bowl or in a blender, whisk together the eggs, milk, hot sauce, and seasonings.
In the greased casserole dish, spread the diced onion, peppers, and hash browns in a layer covering the bottom. Pour the egg mixture around the dish, then give it a little shake so the eggs settle evenly. Top with the shredded cheese.
Bake at 375ºF for 30-40 minutes. Use a temperature probe to check that the centre has reached 160ºF. Broil for 1-2 minutes to melt the cheese more if desired.
Allow the casserole to cool for 10 minutes before cutting and serving—it will be very hot. Slice into 12 pieces and enjoy topped with parsley, green onions or more hot sauce!

Notes

Customize: Use what you have on hand in this casserole! Add some cooked breakfast sausage, mushrooms, spinach, etc.
Make ahead: Prepare the casserole through the end of step 4. Cover the dish with foil and refrigerate overnight. In the morning, preheat the oven, uncover, and bake.
Storage: Allow leftover breakfast casserole to cool, then place slices in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350ºF for about 10 minutes or in the microwave for 2 minutes.
Freezing: Place cooled slices in an airtight container and freeze for up to 2 months. When ready to eat, remove desired portions and microwave for 3 minutes, or bake in the oven at 350ºF for 10-15 minutes.

Nutrition facts are an estimate.

Nutrition