Vegetarian Veggie Egg Casserole: Cozy Hash Brown Delight
A hearty and zesty Vegetarian Veggie Egg Casserole packed with colorful veggies and comforting flavors for a delightful breakfast.
Equipment
- 9×13-inch baking dish
- Mixing bowl
Ingredients
For the Casserole Base
- 24 ounces Frozen Hash Browns or freshly shredded potatoes, squeezed out of excess moisture
- 2 tablespoons Olive Oil or melted butter
For the Egg Mixture
- 8 large Large Eggs room temperature for better mixing
- 1 cup Skim Milk or any milk/non-dairy alternative
- 1 teaspoon Paprika or cayenne for a spicier profile
For the Vegetables
- 1 cup Bell Pepper any color
- 1 cup Green Onion or chives
- 2 cloves Garlic or garlic powder
- 1 medium Yellow Onion or shallots/leeks
For the Cheesy Finish
- 1 cup Colby Jack Cheese or cheddar/provolone
- 1 cup Mozzarella Cheese or any melty cheese
Instructions
How to Make Vegetarian Veggie Egg Casserole
- Preheat your oven to 400°F (200°C) and lightly oil a 9x13 inch baking dish.
- Dice the bell pepper, onion, and garlic, then chop the green onion, and shred the cheeses if not pre-shredded.
- Spread the frozen hash browns in the baking dish, drizzle with olive oil and sprinkle with salt. Bake for 30 minutes until crispy and golden.
- Whisk the eggs with the skim milk until fluffy, then stir in the vegetables and seasonings.
- After the hash browns cool for about 5 minutes, sprinkle half of the cheese on top, pour in the egg mixture, then top with the remaining cheese.
- Lower the oven temperature to 350°F (175°C) and bake for 30-35 minutes until eggs are set with a slight jiggle.
- Let the casserole rest for 5 minutes, garnish with green onion and paprika before serving.
Notes
For extra creaminess, serve with sour cream on the side.