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Easy Vegetarian Hash Brown Breakfast Casserole in red baking pan on white marble

Easy Vegetarian Hash Brown Breakfast Casserole

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4.7 from 3 reviews

  • Author: Aberdeen
  • Total Time: 1 hour 5 minutes
  • Yield: 3-4 1x


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


  1. Preheat oven to 400°F. Grease a 9X13 inch baking dish. 
  2. 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.
  3. 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.
  4. Sprinkle half of the cheeses on top of the hash browns. Pour egg mixture over the top. Sprinkle with remaining cheeses.
  5. 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!
  6. 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