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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!
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.
Veggie-Loaded Breakfast Casserole
Equipment
Ingredients
- 2 tablespoons oil
- 8-10 mushrooms sliced
- 2 teaspoon garlic minced or pressed
- 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 9×13 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).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Has anyone ever tried to freeze this and then cook it later?? If so, how did it turn out?? And how long did you freeze it for? Thank You!!
I’ve frozen frittatas with veggies before, for a couple of months and it seemed to be fine. Hope that helps! ?
I made your veggie-loaded breakfast casserole for a baby shower this weekend and everyone loved it and wanted the recipe. We had to accommodate both gluten-free and dairy-free dietary needs so I replaced the half and half with coconut creamer with some almond milk and skipped the cheese. I used sautéed red peppers and sweet yellow onion, sliced mushrooms sautéed with garlic in olive oil, and in place of the spinach I used lightly steamed broccoli. I lightly salted ach of the veggie ingredients as it was cooking. I didn’t use any hot sauce or potatoes because we already had a potato side, but it was very delicious anyway as the veggies really flavored the dish. I will be making it with those ingredients next time, though. This was so good I can’t wait to make it again.
This sounds delicious and I plan on making one as is for Easter brunch. I would also like make a second version with no cheese. Do you think that will work? Any tips on that? We don’t really like the taste of vegan shredded cheese, but we do like tofu cream cheese. Do you think adding that will work? Any and all suggestions would be helpful! Thanks
Hi Jules! Glad to hear you’ll be giving the breakfast casserole a go! If you’d like to make the second one without cheese, I suggest simply omitting it. You may however need to cover the casserole pan halfway through (if the eggs start to brown on top). I have to say, I haven’t done much experimenting with tofu cream cheese so I’m not sure how it would work out. You could try adding it in small dollops or pieces perhaps? Think that would work without altering the baking time too much. Hope you guys enjoy the casserole! 🙂
Recipe sounds awesome and wanting to make soon. Would like to half the recipe. Would the cook time be the same or would it be less since the dish will be smaller?
Glad to hear you want to give it a try! I think it may change the baking time. I’d say maybe in the ballpark of 35-45 minutes? Try inserting a wooden skewer in the center to check for doneness, if the eggs aren’t set all the way, just let it go for a few additional minutes. Hope that helps! 🙂
Had to come back and post a review — this recipe is definitely going to become my go-to breakfast whenever I have company! I made it for brunch with my girlfriends and it came together like a breeze, absolutely foolproof. I made the recipe exactly as described, except I added S&P at pretty much every step out of habit and used 1/8 c. of hot sauce — it definitely could have taken more, but it still gve great flavor without being too spicy for any of my guests. If you’re looking for an easy brunch recipe, I can’t recommend this one highly enough. Thank you for sharing it!
Delicious! I added cherry tomatoes to it. I will be making again!
This recipe is getting me through the winter months. AKA it’s helping me never leave my house on the weekend because I eat it for every meal until it’s gone.
Thank you soo much!!!! I made this casserole, but twicked it to fit my taste and I have to tell you, I WAS AMAZING!!!!! It’s my new favorite breakfast (I’m not a breakfast person) as of now. I added tons of veggies, used less eggs, left out the hash, meat and cheese. I seasoned my veggies before roasting and OHHHH YEAH, instant DELICIOUSNESS!!!!!!
Looks very tasty! I like casseroles and try to cook this delicious food on weekends when there is a chance to have breakfast with the entire family.
Could I make this without the hash browns? Would I need to adjust anything you think if I did that? Looks sooooo good!
Thanks!
Yes, you could make this without the hash browns. It may need a little less time in the oven since we’re taking away a portion of the casserole. You’ll have to monitor for doneness as i’m really unsure how much it would affect the baking time! Hope you enjoy it, Emily!
My casserole is in the oven as I write, feeling a bit of a bonehead. I have been experiencing a kitchen burnout. Cooking for a new husband, I went for over a year without repeating a recipe. I do so love to work in the kitchen. Hubby has multiple sclerosis, and a refrigerator chock full of left overs causes him some over- stimulation and stress. It’s started to get to me, too. I saw this recipe, and promptly ran out for a 9×13 pan, with a clear cover. With specific dietary needs that I love to cater to, this recipe gives me the opportunity to adapt with the products that we are already using, and that he already loves. I made my own hash browns, made my own sausage, used coconut milk, a 4 to one egg white to yolk, and allowed myself to consider all of the ways this recipe could be used so well. Coming across this recipe has happened at a time when I have been at my worst, health and energy wise. I have been a casserole snob. I have been a 9×13 pan snob, not even making cakes or brownies in one. I think that this has been a great time in the kitchen, but now, I think that using a 9×13 pan in this way, glamming up, manning up, or stripping down, will allow more rested quality time together. Thanks for contributing this recipe, and the time and effort involved. It’s a little thing, but we never know how an action we take, no matter how small, could provide a boost, a brain- lift, to someone who needs it. So, even though the timer hasn’t gone off, I’ll give you the stars.
This is fantastic…I added some Creole seasoning to give it a little more spice…I let it cool in dish then sliced it before storing…
This is one of my favorite dishes! My husband could probably eat the whole thing in one sitting if I let him!
I am not a fan of mushrooms so I eliminate those and add zucchini. I recently started adding a can of fire roasted green chili’s which is now a must every time. Next time I’ll try fire roasted red peppers. I love how customizable it is. I’ve even used cauliflower instead of hashbrowns on occasion of I’m watching my carbs. You just have to make sure it’s heavily seasoned (salt, pepper, paprika, garlic). So yummy!
That cauliflower hack is SUCH a good idea, thank you for sharing it! Do you used riced cauliflower/just chop it/do anything else to prep it? I must try this!
Hi, did you cook the cauliflower before you used it?
This a staple at Sunday brunch
The only thing I did different was added a blend of Sharp, pepper jack and velveeta shreds as a layer over the potatoes and in the egg mixture and omitted the hotsauce.
Hi! I was wondering if you can make this recipe ahead of time and freeze it? I want to make it for brunch the morning after my daughter’s wedding. No time to cook that day!!
Thanks!
I would also like to make this 3 or 4 days ahead and freeze. Did you get a response to your question??
Thanks,
Hi Marie, as mentioned in an earlier comment, I haven’t frozen this casserole before but I do think it would be okay to freeze.
Hi there!
I just stumbled upon this recipe on pinterest, I needed something for breakfast that required ingredients that I had on hand. This was really easy to make and quite tasty! Even my boyfriend who isnt a casserole guy liked it, and got seconds! The ONLY thing I will change next time around is cooking the hashbrowns before putting it in the oven, just because I like super crispy hashbrowns and thats how I order them when I got out to eat.
Thanks Marzia for this 🙂 I have enough for tomorrow and the day after! Honestly, this would make a good lunch too.
P.S I put more hotsauce on top, can never have too much of that!
I’m with you on the extra hot sauce! Glad to hear you enjoyed it Amber! 🙂
Oh my gosh this looks so good! I am over here drooling over this dish right now. I am all over this. I can’t even stop starring.
❤️
Do you happen to know if I could just use egg yolks or if I can replace the egg with something? Sorry to be difficult I recently found out I’m allergic to egg whites. We have to eat low-carb as well which is proving to be difficult to get anything besides meat and veggies or change up of meals without the whole eggs.
Hi Amanda, unfortunately this recipe has only been tested with whole eggs. I would think you may be able to use egg yolks + flax eggs (1 tablespoon ground flaxseeds + 3 tablespoons water per egg white) but I haven’t tried this before so not at all sure whether it will work for this recipe. I just wanted to put that out there as it may come in handy for other recipes that call for whole eggs.
You might try using chickpea flour mixed in with water, it works as a binder just like eggs do. Also sprinkle it with some black salt to get that eggy taste 🙂