Veggie-Loaded Breakfast Casserole
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A super simple veggie loaded breakfast casserole that’s easily customizable! I loaded mine with shredded potato hash browns, tons of fresh veggies, and a big dash of hot sauce! You can add crumbled sausage, shredded chicken, or anything else you please!
I am so excited to be bringing you one of my all time favorite breakfast casseroles. It’s loaded with shredded potato hash browns and tons of sauteéd spinach, bell peppers, and mushrooms. Not only is it a cinch to whip up, it’s totally customizable! Be it sausage, ground chicken/turkey, shredded rotisserie chicken, or meatless – with tons of veggies like I made it. The options are endless.
Once you’ve got your protein picked out, grab your favorite cheese and start shredding. Mozzarella, swiss, and sharp cheddar are just some of the cheeses that will pair well with this casserole.
BUT BUT BUT! More reasons to make it –> you can MAKE IT AHEAD and just bake it off in the morning. How good would this be for Halloween breakfast? A nice hearty and veggie loaded casserole that’ll keep you and the little ones going all day long.
Did I mention it makes a ton? Like 10-12 servings! The hubby and I enjoyed this casserole for a couple of days but its one of those that actually tastes better with time. And yeah, you bet it was dinner the next day. But loaded with veggies and eggs, it’s hearty and keeps you full for hours afterwards.
I spiced mine up with a whole ¼ cup of Franks hot sauce. And it gave the casserole so much flavor. If you’ve got little ones, you can cut the hot sauce back to a couple tablespoons or leave it out all together. But even with the ¼ cup added into the breakfast casserole, I still splashed on a little more before gobbling it down!
I sautéed the veggies separately in a skillet before layering them in. If you decide to use any kind of protein, just sauté it before adding it into the casserole.
So it starts like this – just spray a 9×13 casserole dish down with a good coating of cooking spray. We want the hash browns on the bottom to get nice and colored.Then add in the hash brown, pack them in firm. Next, whisk the eggs, salt and pepper, milk, and if you’re using it, hot sauce, in a bowl and set it aside. Saute and add your protein +veggies on top of the potatoes and drizzle on your egg mixture. Top it with your favorite cheese and that’s it! Let it all bake up for 45 minutes and you’ve got a perfect breakfast casserole that’s great for brunch or lazy Saturday mornings.
Sometimes I like to assemble the casserole from the night before and let it come to room temperature for about 20 minutes while I enjoy a cup of coffee and bake it off in the morning.
Lazy Saturday morning breakfasts are my favorite part of the whole week.
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- 2 tablespoons oil
- 8-10 mushrooms, sliced
- 2 teaspoon minced garlic
- ½ red onion, diced
- 2 bell peppers, diced
- 2 cups packed baby spinach, roughly chopped
- 20 ounces shredded potatoes, thawed
- 10 eggs
- ⅓ cup half and half or milk (see notes)
- ¼ cup hot sauce (more or less to taste)
- salt and pepper
- 1 cup shredded cheese (see notes)
- In a large skillet over medium heat, heat 1 tablespoon of oil. Add the mushrooms and sauté them for 4 minutes or until they start to brown. Add a small pinch of salt along withe onions and garlic and let cook for 2 minutes. Remove to a plate. Add the second tablespoon of oil, if needed, and sauté the peppers for 1 minute. Add in the baby spinach and allow it to wilt, remove from heat, set aside.
- Generously spray a 9x13 baking dish with nonstick cooking spray. Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly. Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside.
- Position a rack in the center of the oven and preheat the oven to 375ºF if you are baking the casserole immediately.
- In a large bowl, whisk together the egg, half and half, hot sauce, and a big pinch of salt and pepper. Pour the egg mixture over the prepared veggies. Sprinkle the cheese over the top and another small pinch of salt and pepper.
- Bake the casserole, uncovered, until the cheese melts, and the top gets in and golden, 45-50 minutes. Allow the casserole to cool for 10 minutes before slicing and serving.
- TO MAKE AHEAD - prepare the casserole as directed, cover with plastic wrap and refrigerate overnight or as required (not to exceed 24 hours) and allow it to come to room temperature for 20 minutes before baking.
- The half and half can be replaced with any nondairy milk such as almond, soy, cashew, etc.
- OTHER ADD INS - I kept this recipe vegetarian, but you can certainly add in browned sausage, ground turkey/beef, shredded chicken or ham. The cheeses I recommend for this casserole are cheddar (mild or sharp), mozzarella, and pepper jack, or swiss).
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*Please note: the nutritional facts calculated are an estimate based on the ingredients i’ve used. If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe. The nutritional facts provided is for 1/12th of the recipe, assuming you use ⅓ cup milk and cheddar cheese.
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