Healthy Egg Casserole with Hashbrowns (Vegetarian) Recipe

Introduction

This healthy egg casserole with hashbrowns is a satisfying vegetarian breakfast or brunch dish. Packed with fresh vegetables and a crispy potato crust, it’s both nutritious and flavorful. Perfect for meal prep or a cozy weekend morning.

Ingredients

• 3 medium red potatoes (or 2 cups frozen hashbrowns)
• 2 teaspoons avocado oil (or substitute olive oil)
• ½ teaspoon sea salt
• 1 tablespoon avocado oil (or substitute olive oil)
• 3-4 garlic cloves (minced)
• 1 cup yellow onion (diced)
• 1 cup mushrooms (chopped)
• 1 large bell pepper (diced)
• 2 cups spinach
• 8 eggs
• ¼ cup full fat coconut milk (or substitute cream)
• ¼ cup grated cheddar cheese (optional)
• ½ teaspoon sea salt

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit and grease a 9×9 baking dish with oil.
2. Step 2: Grate your potatoes using the largest side of a cheese grater. Use your hand to squeeze and drain off as much liquid as possible. (Skip this step if using frozen hashbrowns.)
3. Step 3: Toss the potatoes with 2 teaspoons of oil and ½ teaspoon sea salt until evenly coated. Transfer to the baking dish and spread into an even layer. Bake for 20-25 minutes or until the edges are crispy.
4. Step 4: While the crust is baking, heat 1 tablespoon of oil in a pan over medium heat. Add garlic, onion, mushrooms, and bell pepper. Sauté for 4-5 minutes until the onions are translucent.
5. Step 5: Add spinach to the pan and cook until wilted. Remove from heat.
6. Step 6: In a mixing bowl, whisk eggs, coconut milk, grated cheese (if using), and ½ teaspoon sea salt together.
7. Step 7: Once the hashbrown crust is done, spread the cooked vegetables evenly over the crust. Pour the egg mixture evenly over the top of the veggies.
8. Step 8: Bake the casserole for another 20-25 minutes or until the eggs are set and cooked through.
9. Step 9: Serve warm with your choice of salsa, guacamole, or hot sauce.

Tips & Variations

• Use sweet potatoes instead of red potatoes for a sweeter twist and extra nutrients.
• Swap cheddar cheese for feta or goat cheese for a different flavor profile.
• Add fresh herbs like parsley or chives into the egg mixture for added freshness.
• To make this dish vegan, substitute eggs with a chickpea flour batter and use vegan cheese or omit cheese entirely.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the crust and vegetable mixture ahead of time and refrigerate separately. Assemble and bake just before serving for best texture.

Can I use other vegetables?

Absolutely! Feel free to add zucchini, broccoli, or tomatoes depending on what you have on hand or your taste preferences.

Healthy Egg Casserole with Hashbrowns (Vegetarian) Recipe

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This Healthy Egg Casserole with Hashbrowns is a delicious and nutritious vegetarian breakfast option. Featuring a crispy hashbrown crust topped with sautéed vegetables and a creamy egg mixture, this casserole offers a satisfying and wholesome meal perfect for brunch or any time of day. It’s packed with veggies, protein, and flavor, and can be customized with your favorite toppings.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Hashbrown Crust

• 3 medium red potatoes (or 2 cups frozen hashbrowns)
• 2 teaspoons avocado oil (or substitute olive oil)
• ½ teaspoon sea salt

Sautéed Vegetables

• 1 tablespoon avocado oil (or substitute olive oil)
• 3–4 garlic cloves (minced)
• 1 cup yellow onion (diced)
• 1 cup mushrooms (chopped)
• 1 large bell pepper (diced)
• 2 cups spinach

Egg Mixture

• 8 eggs
• ¼ cup full fat coconut milk (or substitute cream)
• ¼ cup grated cheddar cheese (optional)
• ½ teaspoon sea salt

Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 400 degrees Fahrenheit and grease a 9×9-inch baking dish with oil to prevent sticking.
2. Prepare the Potato Crust: Grate the red potatoes using the largest side of a cheese grater. Use your hands to squeeze out and drain as much liquid as possible from the grated potatoes. If using frozen hashbrowns, this step can be skipped. Toss the potatoes with 2 teaspoons avocado oil and ½ teaspoon sea salt to coat evenly. Spread the potato mixture into an even layer in the greased baking dish.
3. Bake the Hashbrown Crust: Place the baking dish in the preheated oven and bake the potato crust for 20-25 minutes, or until the edges become crispy and golden brown.
4. Sauté the Vegetables: While the crust bakes, heat 1 tablespoon of avocado oil in a pan over medium heat. Add the minced garlic, diced onion, chopped mushrooms, and diced bell pepper. Sauté for 4-5 minutes or until the onions turn translucent. Add spinach to the pan and cook until wilted, about 1-2 minutes. Remove from heat.
5. Mix the Egg Base: In a mixing bowl, whisk together the 8 eggs, ¼ cup full fat coconut milk, grated cheddar cheese (if using), and ½ teaspoon sea salt until fully combined and slightly frothy.
6. Assemble the Casserole: Remove the hashbrown crust from the oven. Spread the sautéed vegetables evenly over the crust. Pour the egg mixture evenly on top of the vegetables.
7. Bake the Casserole: Return the dish to the oven and bake for another 20-25 minutes, or until the eggs are set and cooked through to your preference.
8. Serve: Let the casserole cool slightly before serving. Enjoy warm with optional sides such as salsa, guacamole, or hot sauce for added flavor.

Notes

• You can substitute red potatoes for frozen hashbrowns to save time.
• Grated cheddar cheese is optional and can be omitted for a dairy-free version.
• Feel free to add other vegetables like zucchini or tomatoes according to preference.
• Use full fat coconut milk for creaminess; regular cream or milk can also work.
• Leftovers can be refrigerated for up to 3 days and reheated gently.
• This casserole is great for meal prep and can be portioned for breakfasts throughout the week.

Keywords: healthy egg casserole, vegetarian breakfast, hashbrown casserole, baked eggs, vegetable casserole, easy brunch recipe