Meet our new favorite breakfast casserole. This healthier Hashbrown Breakfast Casserole has it all: it’s easy to make, absolutely delicious, AND it contains veggies! A great breakfast for a crowd or a family brunch.

Why You’re Going to Love our Hashbrown Breakfast Casserole

I’m thrilled to share this hashbrown casserole with you! It’s seriously delicious. Even my bell-pepper-disliking husband loves it! It’s cheesy, satisfying, and full of veggies. The top is perfectly crunchy and the inside is creamy and soft. And best of all? It’s also really easy to throw together. That’s what I love in a breakfast recipe!

an overhead shot of hashbrown breakfast casserole

Ingredients for Hashbrown Breakfast Casserole:

  • Hashbrowns– we used frozen shredded hashbrowns. Cubed hashbrowns would work here too!
  • Bell Pepper– we used red for a pop of color, but you can use any bell peppers you have available.
  • Spinach– we used baby spinach.
  • Onion– we used a yellow onion, but any should work here.
  • Eggs– this recipe calls for large eggs.
  • Salt– we like using coarse Kosher salt.
  • Dijon Mustard– adds yummy flavor.
  • Greek Yogurt– for added protein and creaminess. We used 2%.
  • Shredded Cheese– this recipe calls for cheddar cheese, but you can use whatever you like or have on hand.
ingredients for hashbrown breakfast casserole

How to Make Hashbrown Breakfast Casserole:

  1. Dice the veggies.
  2. Saute the onion and bell pepper in a saute skillet until softened.
  3. Add the veggies, spinach, hashbrowns, and 1 1/2 cups of the cheese to a baking dish coated with non-stick cooking spray. Toss to combine.
  4. Whisk together the eggs, yogurt, mustard and salt.
  5. Pour the egg mixture over the veggies in the baking dish. Sprinkle with remaining 1/2 cup cheese.
  6. Bake at 350 degrees for 50 minutes or until golden brown and the eggs are set.
  7. Enjoy!
process shots for how to make hashbrown breakfast casserole

Tips & Suggestions:

Do I have to thaw the hashbrowns for hashbrown breakfast casserole?

Nope! Add your frozen hashbrowns straight to the dish.

What kind of hashbrowns should I use for hashbrown breakfast casserole?

We used shredded hashbrowns, but cubed hashbrowns work great too. It’s just a matter of preference.

What veggies are good for hashbrown breakfast casserole?

There are a lot of great veggies that you can add to your breakfast casserole! In this recipe we used spinach, bell peppers and onions. Other veggies that are good in breakfast casserole are mushrooms, broccoli, zucchini, tomatoes, or asparagus. I’ve also used leftover roasted veggies.. yum!

Can I freeze hashbrown breakfast casserole?

Yes! Leftovers freeze great in an airtight container for up to 3 months.

How long does leftover hashbrown breakfast casserole last?

Leftovers will store in a sealed container in the fridge for up to 3 days.

a plate of hashbrown breakfast casserole with peppers and spinach in the background

Looking for More Breakfast Casserole Recipes?

  • 1 medium bell pepper, red
  • 1/2 medium onion
  • 1 tablespoon avocado oil
  • 3 cup spinach
  • 4 cup hash browns, frozen
  • 2 cup cheddar cheese, shredded
  • 5 large egg
  • 1 teaspoon salt
  • 1 teaspoon mustard, dijon
  • 2/3 cup Greek yogurt, plain
  • Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.

  • Dice the bell pepper and onion. Heat a large skillet over medium-high heat. Add the avocado oil and saute the bell pepper and onions until they begin to soften and the onion is translucent. Add the veggies to the prepared baking dish.

  • Julienne or chop the spinach. Add to the dish along with the hashbrowns and 1.5 cups of the cheese. Stir gently to combine.

  • Whisk together the eggs, salt, mustard, and Greek yogurt. Pour evenly over the hashbrown mixture in the baking dish. Top with the remaining 1/2 cup cheese.

  • Bake for 45-50 minutes or until golden brown and the eggs are set. Serve warm.

Calories: 228kcal | Carbohydrates: 18g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 454mg | Potassium: 375mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1587IU | Vitamin C: 25mg | Calcium: 211mg | Iron: 2mg

Natalie Monson

I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

Source link