This post may contain affiliate links. Please read our disclosure policy.
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.
Like This? Leave a comment & rating below!
Have you ever tried splitting this into 2 – 8×8 dishes? Would it cook for the same amount of time?
Instead of store bought shredded potatoes, will fresh and home grated work?
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!
How could something this good be this ridiculously easy?
Imade this for Christmas morning. It was Great!!
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
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!
can I use the refrigerated hash browns instead of frozen
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!
I need to make for 30 people. If I have tray large enough, can I just triple the ingredients?
Omg, this recipe is THE BOMB!!! It’s so filling & just delicious, that I try to make it once a week. My hubby drives around in a service vehicle all day, so I like to heat a piece in the micro & wrap it in foil then he has hot breakfast whenever he’s ready to eat. The leftovers truly ARE better with time, but it typically never lasts longer than a few days. SO YUMMY!!! Thank you for sharing! God bless. :)))
I cooked the hash browns and veggies and shredded the cheese last night and layered them according to directions and then refrigerated them overnight. This morning all I had to do was the egg mixture and the cheese. It came out wonderful. Other than greasing the dish with combo of oil and butter, I did everything else the same. (I don’t like spray on grease).
I served this to my daughter and son-in-law for breakfast with a side of bacon and coffee cake. It was a big hit. I’ll halve the recipe for just me and my husband. This is a great dish to serve to company, for sure. Thank you for sharing it.
Could diced bread be used rather than frozen hash browns? If so, how much would you recommend?
This was a hit. It look beautiful and scrumptious. I threw in a little cooked sweet potato also. Will make this again!
Can I bake this in a glass 9X13 pan or a 9 X 13 cake pan? making it this morning.
Hi Richelle! A glass pan would be the best option of the two to ensure it cooks in approximately the same amount of time as mine 🙂
Can you roast the veggies before, instead of having them sauteed?
It was delicious but could not possibly fit in a 9×13 casserole dish with 20 oz. of hash browns! I used about 12 oz. and it was still filled to the brim. But yummy all the way!
Hi, could you add corn flakes for a crunchy topping? Going to make it on Saturday for a birthday brunch.
I make breakfast casserole every year on Christmas and this is the best yet!
Has anyone had problems with this sticking to the pan? I used oil as we don’t have cooking spray and it destroyed the coating on my pan so badly I had to throw the pan out! Wondering if it got too hot in the pockets under the hashbrowns. (Little bubbles of coating lifted right off.) We enjoyed it and I’d like to make it again but I don’t want to ruin a brand new pan.
Hi. I put parchment paper down on the bottom of my pan before starting assembly and it helps avoid casserole stick. Hope that works for you!