Veggie Hashbrown Breakfast Casserole Recipe 365 Food

VEGGIE HASHBROWN BREAKFAST CASSEROLE RECIPE - (3.6/5)

Veggie Hashbrown Breakfast Casserole Recipe - (3.6/5) image

Provided by Taraespo

Number Of Ingredients 12

Ingredients

2 T. oil
1/2 lb mushrooms, sliced
2 tsp. minced garlic
1/2 onion, diced
2 red bell peppers, chopped
2 cups packed baby spinach, roughly chopped
20 oz shredded potatoes, thawed and squeezed dry
10 eggs
1/3 c. half and half or milk
1/4 c. hot sauce (more or less taste)
salt and pepper
2 c. shredded cheese

Steps:

Preheat oven to 375 Saute onions and garlic for a few minutes, add mushrooms and a pinch of salt. Remove and add more oil and saute peppers for a few minutes, add spinach and allow to wilt, remove and set aside. Meanwhile, generously spray 9 x 13 baking dish and add hash browns. Brown in oven for about 10-15 minutes. Add veggies over the potatoes and set aside. Whisk together egg, half and half, hot sauce, salt and pepper and half of the cheese. Pour over the veggies and add the rest of the cheese and salt and pepper. Bake, uncovered until the top gets golden about 45-50 minutes. Allow to rest for 10 minutes for slicing. TO MAKE AHEAD: Prepare casserole as directed, cover with plastic wrap and refrigerate over night and allow to come to room temperate for 1/2 hour before baking.

VEGETARIAN HASH BROWN CASSEROLE

Vegetarian Hash Brown Casserole image

This is a simple and delicious vegetarian version of a hash brown casserole with pico de gallo salsa. It may be made ahead of time and refrigerated.

Provided by Kmonson

Time 1h15m

Yield 10

Number Of Ingredients 8

Ingredients

olive oil cooking spray
1 (22.5 ounce) package frozen hash brown potatoes
12 ounces shredded sharp Cheddar cheese
12 ounces pico de gallo
8 large eggs
1 cup milk
¼ teaspoon sea salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass pan with olive oil cooking spray.
Spread out hash browns in 2 layers to fit the prepared pan. Sprinkle Cheddar cheese on top and pour pico de gallo over the cheese.
Whisk together eggs and milk; pour evenly over the salsa layer. Season with salt and pepper. Cover dish with aluminum foil.
Bake in the preheated oven for 1 hour. Remove foil and bake until top is golden brown, an additional 5 to 10 minutes.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 14.4 g, Cholesterol 186.5 mg, Fat 19.7 g, Fiber 0.9 g, Protein 15.6 g, SaturatedFat 10.3 g, Sodium 504.7 mg, Sugar 2.8 g

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