Veggie Hashbrown Breakfast Casserole Recipe 365

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VEGETARIAN BREAKFAST CASSEROLE WITH HASH BROWNS



Vegetarian Breakfast Casserole with Hash Browns image

This is an easy and flavorful dish that looks beautiful and is great for special occasions or everyday eating. I use any variety of ingredients. The below recipe is my family's favorite combination. Serve with fruit and a green salad for a healthy start!

Provided by Jones

Time 1h10m

Yield 8

Number Of Ingredients 17

cooking spray
4 cups frozen hash brown potatoes, thawed
salt and ground black pepper to taste
1 tablespoon olive oil
1 medium yellow onion, chopped
¼ teaspoon dried thyme
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 ounces vegetarian sausage
1 medium bell pepper, chopped
1 cup chopped mushrooms
4 large eggs
2 large egg whites
1 ½ cups shredded Cheddar cheese
¼ teaspoon hot sauce
1 medium tomato, sliced
1 teaspoon chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 1/2-inch square baking dish with cooking spray.
  • Press hash browns into the bottom and up the sides of the prepared dish. Spray with cooking spray and sprinkle with salt and pepper.
  • Bake in the preheated oven until lightly browned and crisp all over, 35 to 45 minutes. Note that the top edges will brown very quickly and become very dark; you can cut that away it it becomes too dark.
  • When the hash browns are baking, heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, 5 to 10 minutes. Add thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook for 1 minute. Add sausage; cook and stir until crumbly and brown, 5 to 7 minutes. Add bell pepper and mushrooms; cook until mushrooms are tender, about 10 minutes. Drain any excess liquid from the skillet.
  • Remove hash browns from the oven. Scoop veggie mixture on top.
  • Combine 4 eggs and 2 egg whites in a bowl with Cheddar cheese and hot sauce. Mix until eggs just come together without being frothy. Pour over veggie mixture and spread evenly.
  • Return to the oven and bake until eggs are just set, 10 to 12 minutes.
  • Remove from the oven and spread sliced tomato over top. Lightly season with salt and pepper and sprinkle with parsley. Return to the oven for 1 minute.
  • Slide a spatula around the edges and slice into 8 pieces. Serve hot.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 18.8 g, Cholesterol 115.2 mg, Fat 18.7 g, Fiber 2.4 g, Protein 14.3 g, SaturatedFat 7.8 g, Sodium 408.4 mg, Sugar 1.9 g

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

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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