Healthy Egg Casserole with Hashbrowns (Vegetarian) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
