Vegetarian Veggie Egg Casserole with Hash Browns Delight
This Vegetarian Veggie Egg Casserole with Hash Browns is a hearty and nourishing breakfast option featuring crispy hash browns and a medley of fresh vegetables.
Equipment
- Oven
- 9×13-inch baking dish
- Mixing bowl
- Spatula
Ingredients
For the Casserole Base
- 4 cups Hash Browns frozen shredded or freshly grated
- 1 teaspoon Salt
- 2 tablespoons Olive Oil
For the Egg Mixture
- 8 large Eggs at room temperature
- 1/2 cup Skim Milk or almond milk for dairy-free
- 1 teaspoon Paprika
- 1/2 teaspoon Black Pepper
For the Veggies
- 1 cup Bell Pepper diced into 1/2-inch pieces
- 1 medium Yellow Onion finely diced
- 1/4 cup Green Onion chopped
- 3 cloves Garlic minced
For the Cheese
- 1 cup Colby Jack Cheese shredded
- 1 cup Mozzarella Cheese shredded
For Garnish
- 1 tablespoon Garnish (Green Onion, Paprika, Black Pepper) to sprinkle before serving
Instructions
Preparation
- Preheat your oven to 400°F. Lightly oil a 9x13 inch baking dish.
- Spread frozen hash browns evenly in the dish, drizzle with olive oil and sprinkle with salt, mixing gently.
- Bake for about 30 minutes until edges are crisp and golden brown.
- Let cool for about 5 minutes.
- Whisk together the eggs and skim milk in a large mixing bowl until foamy.
- Stir in bell pepper, yellow onion, garlic, green onion, paprika, and black pepper.
- Sprinkle half of the Colby Jack and mozzarella cheese over the baked hash browns.
- Pour the egg and veggie mixture over the cheese and hash brown base.
- Top with remaining cheese.
- Bake for an additional 30-35 minutes at 350°F until eggs are set and cheese is golden.
- Allow to rest for 5 minutes before slicing and garnish.
Notes
Serve with fresh fruit or sour cream for added zest. Store leftovers in an airtight container for up to 4 days. Freeze for longer storage.