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 👍🏻!
Easy Vegetarian Hash Brown Breakfast Casserole
- Total Time: 1 hour 5 minutes
- Yield: 3-4 1x
Description
An easy, filling, nutritious breakfast casserole made with eggs, hash browns, bell pepper, onion, and delicious, melty cheese.
Ingredients
- 20 ounce bag fresh or frozen bag hash browns
- 10 large eggs
- ½ cup skim milk
- 1 bell pepper, diced (I used ½ red bell pepper and ½ green bell pepper)
- ½ cup yellow onion, diced
- ¼ 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
- ⅛ teaspoon pepper
- ⅛ teaspoon paprika
- 2 tablespoons extra virgin olive oil
Get Recipe Ingredients
Instructions
- 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.
- Prep Time: 5 minutes
- Cook Time: 1 hour
SB says
Can this be prepared the day prior and baked the next day?
Betsie says
I have the same question, did you try it?
Roxanne says
Did anyone get an answer on prepping this dish the day before?
Aberdeen says
Prepping this dish the day before has one issue: the hash browns. As in the recipe, I like to cook them before adding the eggs so that they don't get soggy. If you want to prep it the day before I would follow the recipe up until step 6. You might still get soggy hash browns though but it's always worth a try!
Susan says
I've made this dish several times and love love love it! However, I'm not a morning person so I prep it the night before by doing steps 1&2 and leaving it to cool. i turn off the oven and then do step 3 in a bowl and put it in the fridge. When the hash browns are cool I put the cheese on top and put them in the fridge too. In the morning i turn on the oven to 350 and pour the egg mixture over the hash browns. It's ready in 30 minutes, not soggy and so delicious!!
Sharon says
This is very helpful! Thank you!!
Charlotte Anderson says
I've made this every quarter for our end-of-quarter work potluck. I've prepped the whole thing the night before every time so I can just pop it in the oven. Never had any issues with soggy hashbrowns.
Charlotte says
Yes, I've done that many times.
Jen says
I cooked this the day before and heated it at 350 to serve it. It was perfect.
Ava Wanlin says
How many calories per serving?
Aberdeen says
Not sure, looking into a calorie tool for my recipes soon!
Julie Blacklock says
Why is skim milk specifically selected for this recipe? Will it change much if a 2% or whole milk is used?
Aberdeen says
We only buy skim milk so it's all I have ever have 🤣. 2% or whole milk will do just fine!
Jenna says
I have never seen grated Colby nor grated mozzarella. Do you mean shredded?
Mimi says
First, buy blocks of cheese. Next, get out your grater. Finally, grate said cheeses. Ta-da, you have grated cheese that’s not coated with gross anti-coagulation powder.
Mary Brand says
It was okay. I made it for a friend who is vegetarian. I prefer meat myself. Used Full fat unsweetened Coconut Milk— worked fine.
S says
Can mushrooms be added to this recipe?
Michelle says
Is this really o my 3-4 servings?
Charlotte says
I've made this for a work potluck every quarter for a couple of years and it usually serves like 20 people at a potluck taking normal-sized squares. If for a family I'd say it's at least 8 servings, probably closer to 12.
Sarah says
Hi. Could you please tell me how many people this will feed?
Lindsay says
The grocery was out of shredded hash browns so I bought the diced squares. Do you think that will work ok?
Charlotte Anderson says
I've done this before with no trouble!
Andrea says
Just wanted to say I’ve made this at least once a month for the last 3 years for various occasions. It’s a huge hit at my work 🙂 Thank you for sharing!
Lisa says
Can left overs be frozen?
Susan says
Can you make ahead and freeze the whole casserole?
Aberdeen says
TBH I havn't done that but I don't see why not! It might change the texture of the eggs/potatoes but I would definitely give it a go. A little internet research shows that many other food bloggers with egg based breakfast casseroles make the whole thing ahead of time and refrigerate it overnight before baking 👍🏻.
Kari Duevel says
looks great Aberdeen! Question, can you halve this recipe, using a 9 x 9 in glass pan? Thank you for sharing! 😃❤️✌️💚🕊
Kari Duevel says
BTW, why do you call it Aberdeen's Kitchen? I hope you don't mind me asking, but I spent a load of time going through Aberdeen, Washington. We had a cabin down in Tokeland for the summertime as a child. And then we started going to Ocean Shores on the weekends. And when I was older, we spent alot of time in Westport. But you have to drive through Aberdeen to get to any of those. I was born n raised in Federal Way and Puyallup, and Tacoma. Seattle's Pike Place Market was super cool back then. So that's why I was wondering, lol...🤣❤️😘💚🕊
Marla says
Would it work with a 32 oz bag of hash browns?
Rachel says
Thank you for this recipe! It has been my family's tradition for Christmas day breakfast/brunch for the past 3 years. I'm digging it up now for the 4th in a row. I bake it while we open presents so it's a hassle-free Christmas morning. I make it ahead the night before up to step 2 (don't over bake), cover and store in fridge. Also complete Step 3, cover and store in fridge. The next morning complete steps 4 to 6, open presents while baking. You can add almost anything to your liking but I prefer just as written with a dash of Frank's hot sauce.