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Veggie Egg Casserole

This hearty veggie egg casserole combines creamy eggs, sautéed vegetables, and a crispy hash brown base, making it an ideal dish for brunch or busy mornings.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Hash Brown Base
  • 1 package 20 oz package frozen shredded hash browns, thawed and well-drained 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 a 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
  • 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

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle the remaining 1/4 cup to 1/2 cup cheese on top.
  7. 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.
  8. Let the casserole rest for 5–10 minutes before slicing. This helps it hold its shape and finish setting.

Notes

Use fresh vegetables for the best texture. Swap cheddar for pepper jack for a spicier profile or a dairy-free cheese if needed. Make ahead: assemble in the dish, cover, and refrigerate overnight. Bake the next morning, adding 5–10 minutes to baking time.