Homemade Veggie Egg Casserole with Hash Browns
Introduction
I first made this recipe on a rainy Saturday morning when I wanted something warm, colorful, and simple for a sleepy family brunch. The kitchen smelled like sautéed onions and bell peppers, and when I slid the bubbling casserole out of the oven the edges were golden and the top was dotted with melted cheese and crispy hash brown bits. That first bite creamy eggs, tender vegetables, and a crisp potato base felt like a cozy hug.
This casserole became our go-to when guests popped in because it looks impressive but comes together quickly. I sometimes adapt the vegetable mix depending on what’s fresh in the fridge, and the whole pan disappears every time. For another hearty variation that uses ground beef and a baked hashbrown base, I often reference this version I like: baked hashbrown casserole with ground beef.
What Makes This Recipe Special
This recipe balances convenience and comfort. It is:
- Flavorful and filling while remaining lighter than a heavy sausage casserole.
- Flexible for dietary swaps like low-carb or dairy-free options.
- Perfect for feeding a crowd or prepping ahead for busy mornings.
You will love it because it transforms simple ingredients into a satisfying, colorful dish that’s equally good for weekday breakfasts and weekend brunches.
Ingredients You’ll Need
For the Hash Brown Base
- 1 (20 oz) package frozen shredded hash browns, thawed and well-drained
Note: squeeze out excess moisture using a clean towel for a crispier base. - 2 tablespoons olive oil or melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Veggie Egg Filling
- 8 large eggs
- 1 1/2 cups whole milk or 1 cup milk + 1/2 cup half-and-half for richer texture
- 1 cup shredded cheddar cheese, divided (use sharp for more flavor)
- 1 small yellow onion, finely chopped (about 1/2 cup)
- 1 red bell pepper, diced (about 3/4 cup)
- 1 cup fresh spinach, roughly chopped (or 1/2 cup frozen, thawed and squeezed)
- 1 cup sliced mushrooms, optional, sautéed to remove moisture
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
Notes: Use fresh vegetables for the best texture. Swap cheddar for pepper jack for a spicier profile or a dairy-free cheese if needed.
How to make Homemade Veggie Egg Casserole with Hash Browns
Step 1: Preheat and prepare pan
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Make the hash brown crust (12–15 minutes)
In a large bowl, toss the thawed, well-drained hash browns with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Press the mixture evenly into the bottom of the prepared dish. Bake for 12–15 minutes until edges start to turn golden and the surface looks set. The crust should be slightly crisp but not fully browned.
Step 3: Sauté vegetables (6–8 minutes)
While the crust bakes, heat 1 tablespoon oil in a skillet over medium heat. Sauté onion until translucent, about 3 minutes. Add bell pepper and mushrooms and cook until softened and most moisture has evaporated, 3–4 more minutes. Add spinach and cook until wilted. Let cool slightly.
Step 4: Whisk eggs and dairy (2 minutes)
In a large bowl, whisk together eggs, milk, garlic powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and chopped parsley until smooth. Stir in 3/4 cup of shredded cheddar.
Step 5: Assemble casserole (2 minutes)
Spread the sautéed vegetables evenly over the partially baked hash brown crust. Pour the egg mixture over the vegetables and gently shake the pan so the mixture settles evenly. Sprinkle the remaining 1/4 cup to 1/2 cup cheese on top.
Step 6: Bake until set (25–30 minutes)
Bake at 375°F (190°C) for 25–30 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be lightly golden and the edges bubbling.
Step 7: Rest and serve (5–10 minutes)
Let the casserole rest for 5–10 minutes before slicing. This helps it hold its shape and finish setting.
Visual cues: look for a firm center, lightly golden top, and slightly crisp hash brown edges.
Tips & Recipe Variations
- Use a clean towel or cheesecloth to squeeze as much water out of thawed hash browns as possible for a crisp crust.
- For a crustier bottom, par-bake the hash browns an extra 5 minutes before adding the filling.
- To make vegetarian: keep as written; to make vegan: use chickpea flour “eggs” or a tofu-scramble base and dairy-free cheese.
- Low-carb option: swap shredded potato for riced cauliflower; press and bake to remove moisture.
- Make ahead: assemble in the dish, cover, and refrigerate overnight. Bake the next morning, adding 5–10 minutes to baking time.
- Freezing: After baking, cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge and reheat at 350°F (175°C) until warmed through.
- Avoid watery casserole: sauté vegetables until excess moisture evaporates before adding. Drain any watery ingredients well.
How to Serve
- Serve slices with a crisp green salad, fresh fruit, or roasted tomatoes.
- Pair with freshly squeezed orange juice, coffee, or a light sparkling wine for brunch.
- Presentation tip: sprinkle chopped parsley or green onions on top and serve with lemon wedges for a bright contrast.
- Serving size: this 9×13 pan serves 8 as a main dish. Approximate calories will vary by substitutions but expect around 300–400 kcal per serving with standard ingredients.
“This casserole has become a Sunday tradition in our house. It is easy to prepare, reheats beautifully, and everyone asks for seconds.” – Home Cook Review
Common Questions
Q: Can I make this recipe ahead of time?
A: Yes. Assemble, cover, and refrigerate overnight. Bake the next morning, adding 5–10 extra minutes if cold from the fridge.
Q: Can I freeze leftovers?
A: Yes. Cool completely, wrap well, and freeze up to 2 months. Thaw overnight before reheating in a 350°F oven until warmed through.
Q: What can I use instead of hash browns?
A: Riced cauliflower (for low-carb), thin-sliced potatoes, or a crust of cooked sweet potato hash can work; adjust moisture and par-bake as needed.
Q: How do I prevent the casserole from becoming watery?
A: Sauté vegetables until most moisture evaporates and squeeze extra liquid from frozen ingredients. Avoid adding watery toppings before baking.
Q: Can I make this dairy-free or vegetarian?
A: The recipe is already vegetarian. For dairy-free, use plant-based milk and dairy-free cheese alternatives.
Conclusion
This Veggie Egg Casserole with Hash Browns is one of those recipes that feels like comfort food but is flexible enough for busy mornings and special occasions. It brings together simple pantry ingredients and fresh vegetables into a satisfying, shareable dish. If you enjoy vegetarian breakfast casseroles and want another delicious idea for using hash browns in a brunch dish, check out Vegetarian Hash Brown Breakfast Casserole – Eating Bird Food for more inspiration.
Try this at your next breakfast gathering and tell me how you customize the vegetables or cheese. I love hearing how readers make it their own.
Veggie Egg Casserole
Ingredients
Method
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, toss the thawed, well-drained hash browns with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Press the mixture evenly into the bottom of the prepared dish. Bake for 12–15 minutes until edges start to turn golden and the surface looks set.
- While the crust bakes, heat 1 tablespoon oil in a skillet over medium heat. Sauté onion until translucent, about 3 minutes. Add bell pepper and mushrooms and cook until softened and moist evaporates, 3–4 more minutes. Add spinach and cook until wilted. Let cool slightly.
- In a large bowl, whisk together eggs, milk, garlic powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and chopped parsley until smooth. Stir in 3/4 cup of shredded cheddar.
- Spread the sautéed vegetables evenly over the partially baked hash brown crust. Pour the egg mixture over the vegetables and gently shake the pan so the mixture settles.
- Sprinkle the remaining 1/4 cup to 1/2 cup cheese on top.
- Bake at 375°F (190°C) for 25–30 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be lightly golden and the edges bubbling.
- Let the casserole rest for 5–10 minutes before slicing. This helps it hold its shape and finish setting.
Notes
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