Best 2 Vegetarian Breakfast Casserole With Hash Browns Recipes

Are you looking for a delicious and hearty vegetarian breakfast casserole recipe that features crispy hash browns? Look no further! This article will provide you with a step-by-step guide to creating a flavorful and satisfying casserole packed with vegetables, protein, and the irresistible crunch of hash browns. Whether you're a seasoned cook or just starting out, this article will equip you with the knowledge and techniques needed to impress your family and friends with a delightful vegetarian breakfast casserole that will become a staple in your morning routine.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

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.

Tips:

For a crispy crust, use shredded hash browns instead of frozen ones.
To make sure the casserole is cooked evenly, bake it in a 9x13 inch baking dish.
Feel free to add your favorite vegetables to the casserole, such as bell peppers, onions, or spinach.
Top the casserole with shredded cheese for a cheesy crust.
Serve the casserole with a side of salsa, sour cream, or guacamole.

Conclusion:

This vegetarian breakfast casserole is a delicious and easy way to start your day. It's packed with protein, vegetables, and flavor, and it can be made ahead of time, making it perfect for busy mornings. With a few simple tips, you can make sure your casserole turns out perfect every time. So next time you're looking for a hearty and satisfying breakfast, give this vegetarian breakfast casserole a try!