Healthy Veggie Egg Casserole with Hashbrowns
This Healthy Veggie Egg Casserole with Hashbrowns is a wholesome, protein-packed breakfast bake layered with crispy potatoes, sautéed vegetables, and fluffy eggs. Perfect for meal prep or brunch, it is nourishing, customizable, and family-friendly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 medium red potatoes (or 2 cups frozen hashbrowns)
2 teaspoons avocado oil (or olive oil)
1/2 teaspoon sea salt
1 tablespoon avocado oil (or olive oil)
3–4 garlic cloves, minced
1 cup yellow onion, diced
1 cup mushrooms, chopped
1 large bell pepper, diced
2 cups spinach
8 eggs
1/4 cup full fat coconut milk (or cream)
1/4 cup grated cheddar cheese (optional)
1/2 teaspoon sea salt
Instructions
- Preheat oven to 400°F and grease a 9x9-inch baking dish with oil.
- Grate the potatoes using the largest side of a cheese grater and squeeze out excess liquid. If using frozen hashbrowns, skip this step.
- Toss grated potatoes with 2 teaspoons oil and 1/2 teaspoon sea salt. Press evenly into the prepared baking dish. Bake for 20–25 minutes until golden and crispy around the edges.
- While the crust bakes, heat 1 tablespoon oil in a pan over medium heat. Add garlic, onion, mushrooms, and bell pepper. Sauté for 4–5 minutes until softened. Add spinach and cook until wilted.
- In a mixing bowl, whisk together eggs, coconut milk, cheese (if using), and remaining 1/2 teaspoon sea salt.
- Remove crust from oven and spread cooked vegetables evenly over the top. Pour egg mixture evenly over vegetables.
- Bake for 20–25 minutes, or until the center is set and a knife inserted comes out clean.
- Let cool slightly before slicing. Serve warm.
Notes
- Make it dairy-free by omitting the cheese and using coconut milk.
- Add cooked turkey sausage, ham, or bacon for extra protein.
- Swap vegetables with zucchini, broccoli, cherry tomatoes, asparagus, or kale.
- Use sweet potatoes instead of red potatoes for a slightly sweeter crust.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave for 30–60 seconds or in a 350°F oven for about 10 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 170 mg
