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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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How would sugest to attapt for a slow cooker?
I made your recipe for a breakfast tailgating this weekend. I made a few substitutions, but mainly follow the recipe as you wrote it. It looks beautiful and tastes even better. Thank you so much for having a casserole that has so many vegetables in it! I substituted chopped, baby kale for spinach, light half-and-half, smoked Beecher s, cheddar cheese, plant-based diced breakfast links and a bit less hot sauce. We served the casserole with some sour cream, avocado slices, garden fresh cherry tomatoes, and some salsa frsca and hot sauce on the side. Baked it for 1 hour. Delicious!
Frozen O’Brien potatoes too.
Yes, you can freeze it, just don’t bake it first! Put everything together and you can freeze it for about 2 months, actually. Works fantastic!
I’m making this for dinner. I didn’t have shredded potatoes so I thawed tater tot’s and put on the bottom. I noticed the recipe called for 2 green peppers but the picture shows red pepper in it too. So is it one green and one red?
My favorite make ahead breakfast. Easy, veggie-packed and always a crowd-please!
Was definitely a crowd pleaser when I invited my friends over for breakfast!
Best view i have ever seen !
Will it still taste good if I don’t use 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.
Can I omit the hot sauce
Has anyone made this as muffins? Is so, how many did it make and was cooking temp or time adjusted? Thanks ☺️
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-
Can I use dairy free cheese in this?
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
This was SO delicious! Made it ahead as directed for a family brunch (with sausage). Everyone loved it!!!
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.
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!
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
May I leave this casserole out for an hour before baking?
Can I use homemade hashbrowns?