I’ve never been a big breakfast person. I’m always starving 5 minutes after I eat so what’s the point right? WRONG! Allow me to introduce this easy vegetarian hash brown breakfast casserole.
I’ve discovered if I eat eggs I actually manage to stay full. But who has time for a nourishing, complete breakfast on a work day?? Scrambled eggs are my best friend but most of the time I’m running out the door. Ergo, vegetarian hash brown breakfast casserole.
It’s got everything!!! Except meat 🤣 but you can absolutely add that if you want! Already cooked bacon, sausage or ham can be thrown right into the mix. If you do opt for the vegetarian version, here’s what’s up.
Hash browns straight out of the bag, eggs, bell pepper, onion, spices, and plenty of cheese. It keeps too! I’m so not a fan of microwaved eggs (changes the texture) but in casserole form, they’re perfect. Throw some of this casserole in the microwave on 30 second intervals and it’s melty, cheesy, full breakfast goodness.
Honestly, it saves so much time in the morning and I’m still full till lunch! Whip up this easy vegetarian hash brown breakfast casserole on Sunday and you’re can fly out the door for work with a filling, nutritional breakfast all week long. Recipe below 👍🏻!Print
An easy, filling, nutritious breakfast casserole made with eggs, hash browns, bell pepper, onion, and delicious, melty cheese.
- 20 ounce bag fresh or frozen bag hash browns
- 10 large eggs
- 1/2 cup skim milk
- 1 bell pepper, diced (I used 1/2 red bell pepper and 1/2 green bell pepper)
- 1/2 cup yellow onion, diced
- 1/4 cup green onion, sliced + 1 tablespoon for garnish
- 2 cloves garlic, minced
- 1 cup colby jack cheese, grated
- 1 cup mozzarella cheese, grated
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon paprika
- 2 tablespoons extra virgin olive oil
- Preheat oven to 400°F. Grease a 9X13 inch baking dish.
- Pour hash browns into prepared dish and press into an even layer. Evenly drizzle with olive oil and sprinkle with salt. Bake in preheated oven for 30 minutes, until edges just start to brown. Remove from heat and let cool 5 minutes.
- Reduce heat of oven to 350°F. In a large mixing bowl, whisk together milk, eggs, bell pepper, yellow onion, green onion, garlic, pepper, and paprika.
- Sprinkle half of the cheeses on top of the hash browns. Pour egg mixture over the top. Sprinkle with remaining cheeses.
- Bake another 30-35 minutes, until the center of the casserole is set in the middle and the edges are bubbling. If your casserole needs a little more time but the top is looking melty and browned, cover with foil and continue to cook until it’s set!
- Garnish with remaining green onion, a pinch of paprika, and some fresh ground black pepper. Serve immediately.