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Home<\/span> > Recipes<\/span> > The BEST Healthier Hashbrown Breakfast Casserole<\/span><\/span><\/p>\n\n
Meet our new favorite breakfast casserole. This healthier Hashbrown Breakfast Casserole has it all: it\u2019s easy to make, absolutely delicious, AND it contains veggies! A great breakfast for a crowd or a family brunch.<\/strong><\/p>\n\n
<\/picture> <\/picture><\/noscript><\/figure>\n<\/div>\nWhy You\u2019re Going to Love our Hashbrown Breakfast Casserole<\/span><\/h2>\nI\u2019m thrilled to share this hashbrown casserole with you! It\u2019s seriously delicious. Even my bell-pepper-disliking husband loves it! It\u2019s cheesy, satisfying, and full of veggies. The top is perfectly crunchy and the inside is creamy and soft. And best of all? It\u2019s also really easy to throw together. That\u2019s what I love in a breakfast recipe!<\/p>\n
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<\/noscript><\/figure>\n<\/div>\nIngredients for Hashbrown Breakfast Casserole:<\/span><\/h2>\n\nHashbrowns<\/strong>\u2013 we used frozen shredded hashbrowns. Cubed hashbrowns would work here too!<\/li>\nBell Pepper<\/strong>\u2013 we used red for a pop of color, but you can use any bell peppers you have available. <\/li>\nSpinach<\/strong>\u2013 we used baby spinach.<\/li>\nOnion<\/strong>\u2013 we used a yellow onion, but any should work here.<\/li>\nEggs<\/strong>\u2013 this recipe calls for large eggs. <\/li>\nSalt<\/strong>\u2013 we like using coarse Kosher salt.<\/li>\nDijon Mustard<\/strong>\u2013 adds yummy flavor.<\/li>\nGreek Yogurt<\/strong>\u2013 for added protein and creaminess. We used 2%. <\/li>\nShredded Cheese<\/strong>\u2013 this recipe calls for cheddar cheese, but you can use whatever you like or have on hand.<\/li>\n<\/ul>\n\n
<\/picture> <\/picture><\/noscript><\/figure>\n<\/div>\nHow to Make Hashbrown Breakfast Casserole:<\/span><\/h2>\n\nDice <\/strong>the veggies.<\/li>\nSaute <\/strong>the onion and bell pepper in a saute skillet until softened.<\/li>\nAdd<\/strong> 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.<\/li>\nWhisk <\/strong>together the eggs, yogurt, mustard and salt.<\/li>\nPour <\/strong>the egg mixture over the veggies in the baking dish. Sprinkle with remaining 1\/2 cup cheese.<\/li>\nBake <\/strong>at 350 degrees for 50 minutes or until golden brown and the eggs are set. <\/li>\nEnjoy!<\/strong><\/li>\n<\/ol>\n\n
<\/picture> <\/picture><\/noscript><\/figure>\n<\/div>\nTips & Suggestions:<\/span><\/h2>\n\n
Do I have to thaw the hashbrowns for hashbrown breakfast casserole?<\/strong> <\/p>\nNope! Add your frozen hashbrowns straight to the dish. <\/p>\n<\/p><\/div>\n
What kind of hashbrowns should I use for hashbrown breakfast casserole?<\/strong> <\/p>\nWe used shredded hashbrowns, but cubed hashbrowns work great too. It\u2019s just a matter of preference. <\/p>\n<\/p><\/div>\n
What veggies are good for hashbrown breakfast casserole?<\/strong> <\/p>\nThere 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\u2019ve also used leftover roasted veggies.. yum!<\/p>\n<\/p><\/div>\n
Can I freeze hashbrown breakfast casserole?<\/strong> <\/p>\nYes! Leftovers freeze great in an airtight container for up to 3 months. <\/p>\n<\/p><\/div>\n
How long does leftover hashbrown breakfast casserole last?<\/strong> <\/p>\nLeftovers will store in a sealed container in the fridge for up to 3 days. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n
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