Veggie-Loaded Breakfast Casserole
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!
FRI-YAY!
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, but it’s also 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, Thanksgiving, or Christmas breakfast? A nice hearty and veggie loaded casserole that’ll keep you and the little ones going all day long.
How to make a veggie breakfast casserole:
I kind of debated whether I should actually call this a ‘breakfast casserole recipe’ as it’s more of a guideline that can easily be adapted to your family’s breakfast casserole needs.
Did I mention it makes a ton? Like 10-12 servings! The hubby and I enjoyed this casserole for a couple of days but it’s 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 afterward.
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 of tablespoons or leave it out altogether. But even with the ¼ cup added into the breakfast casserole, I still splashed on a little more before gobbling it down!
Let’s talk about the breakfast casserole recipe.
It’s super simple, I promise.
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 firmly. 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.
shop this post:
[show_shopthepost_widget id=”3114057″]
Veggie-Loaded Breakfast Casserole
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!
Ingredients
- 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)
Instructions
- 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.
Notes
- 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).
IS THIS A GOOD CHOICE FOR YOU?
*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 are for 1/12th of the recipe, assuming you use ⅓ cup milk and cheddar cheese.
I need to make for 30 people. If I have tray large enough, can I just triple the ingredients?
Hi! I made this today for a little gathering with some of my friends and it was delicious! Everyone really liked it. I will definitely make it again one of these days! Thank you!
can I use the refrigerated hash browns instead of frozen
This was so yummy! I didn’t do the potatoes, so I used a glass 11X7 pan a d cooked it for 45 minutes. I did a container of baby Bella mushrooms, red/yellow/orange/green diced bell pepper, bag of spinach, pound of ground sausage, milk as stated, eye balled everything else. 8 eggs. Would definitely make again!
My son is a vegetarian and we found this recipe. It was great substitute for our usual Christmas breakfast egg casserole. Note: the store was out of frozen hash browns so I got the square ones, I strongly suggest you use hash browns, but it was still delicious. Thank you for this
Imade this for Christmas morning. It was Great!!
How could something this good be this ridiculously easy?
My husband and I have made this our Christmas morning breakfast for years. We put it together the night before and bake it in the morning. We use a blend of smoked cheddar and mozzarella for the cheese and 2 TBSP of chipotle hot sauce. We used half and half although I do want to try different plant based milks next time just to move away from dairy. It is our FAVORITE. Thank you for giving us this tradition!
Instead of store bought shredded potatoes, will fresh and home grated work?
Have you ever tried splitting this into 2 – 8×8 dishes? Would it cook for the same amount of time?
Can I use homemade hashbrowns?
May I leave this casserole out for an hour before baking?
Made this for our daughter’s Bridal shower brunch. All the women loved it and some even had seconds. Also made it for the guys but added cooked crumbled bacon. It was great! Definitely will make it again!! Thank you
I made this casserole for my daughter’s brunch bridal shower, it was delicious! I followed the recipe as is … so easy – loved that I could made it the day before and just bake in the morning. Leftovers were very yummy!
I make this EVERY week for breakfast. Need something quick but nutritious and this fits the bill. I use whatever veggies I have in the frig but peppers are always a staple. I also use riced cauliflower instead of the potatoes. I just mix it in with the meat and put that combo on the bottom of the baking dish. Thank you for providing this wonderful recipe.
This was SO delicious! Made it ahead as directed for a family brunch (with sausage). Everyone loved it!!!
I’m going on a girls trip and I’m responsible for breakfast.
After reading some other recipes that you can make and freeze ahead, it seems best to preparing it and not cooking it and freeze it. I used roasted vegetables that were frozen from the freezer department at the grocery store. Wilted some spinach put that in use and an extra half a cup of cheese and we’ll see how it goes!! I have a good feeling!
I’ll let it defrost 24 hours prior to cooking
Can I use dairy free cheese in this?
The only thing I see that my family might not like, is the eggs appear separate from the veggies. What I mean by that is that veggies appear in pics to be only on top, and the rest of the bottom is pure egg with no veggies mixed in…. is there anyway I can mix it after maybe 10 minutes in the oven, so that the veggies are incorporated throughout the casserole and not just laying on top??
I haven’t made this yet, but it looks delicious, and I’m going to make it tonight-
Has anyone made this as muffins? Is so, how many did it make and was cooking temp or time adjusted? Thanks ☺️
Can I omit the hot sauce
I made this using the recipe pretty close. It was OK. I thought the hot sauce flavor was too pronounced. The Veggies were good but if I ever make this again i’ll change the flavor up a bit and not add the hot sauce.