Easy Veggie Breakfast Casserole with Hash Browns

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Jump to RecipeA veggie breakfast casserole in a baking dish.

When I am looking for a healthy breakfast that will feed a group, a breakfast casserole is always top of mind. They are easy to put together, you can customize them, and they are always a crowd pleaser.

For this breakfast casserole you just cook your veggies then mix it with all the egg and potato ingredients and bake it in the oven.

Tips for the Best Breakfast Casserole

  • Thaw your hash browns before adding. If you are using frozen shredded hashbrowns make sure to thaw them before adding them to the mix. If you add them in frozen it will add in a lot of excess water which will make your bake soggy.
  • Pat your potato hash browns dry. Similar to the last tip, once your potatoes are defrosted pat them dry with a tea towel or paper towel to get out any excess moisture in the potatoes.
  • Dice your veggies small. You want the veggies to incorporate into the bake well so I like to try and dice the onion and bell pepper fairly small.

What to Serve with a Hash Brown Breakfast Casserole?

This is a fairly hearty breakfast that you can serve on it's own but if you are serving this for a group you might want an additional side. I love to serve it with a large fruit salad with berries, apples, kiwis, or whatever you have on hand. Another good option is to serve it along side some bread or bagels.

Since this is a savory dish adding something sweet like these blueberry apple muffins or banana bread is a great addition.

A slice of a veggie breakfast casserole on a plate.

Can I Add More Veggies?

Absolutely! This vegetarian breakfast casserole calls for onion, red bell pepper, and spinach. You can easily add in more fresh veggies if you want. Some slice mushrooms or asparagus would be great in this. You could also swap out red bell peppers for green peppers. If you want to add in a little spice, toss in a couple of jalapeños chopped up. You can really adjust it however you see fit.

How to Store for Later

If you have leftover hash brown casserole, let it cool all the way, then store it in an airtight container in the fridge for up to 3 days. You can just take it out and reheat in the microwave, toaster oven, or in the oven at 350°F until warmed through.

This is a great make-ahead breakfast that you can reach for on a busy morning.


I hope you enjoy the cheesy goodness of this veggie breakfast casserole for your next weekend or holiday breakfast. If you are looking for other great egg bake recipes for a crowd try this spinach and red pepper quiche.

Easy Veggie Breakfast Casserole with Hash Browns

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  • 1 tbsp olive oil or butter
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 5 oz spinach (about 4 packed cups)
  • 1/2 tsp kosher salt


  • 10 large eggs
  • 1 cup milk
  • 3oz (3/4 cup) sharp cheddar cheese
  • 2oz (1/2 cup) gruyere cheese*
  • 1 - 20oz bag of frozen hash browns, thawed and patted dry
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • green onions, for topping (optional)


  1. Preheat the oven to 350°F. Grease a 9x13 baking pan with butter or cooking spray and set aside.
  2. In a large skillet over medium, heat your olive oil or butter. Add in the onions and pepper and cook for about 6-8 minutes until softened and slight browning. Then add in the spinach and 1/2 tsp salt. Cook until the spinach has wilted. Take off the heat and set aside.
  3. In a large bowl mix eggs, milk, 1/2 cup cheddar, and 1/4 cup gruyere, hash browns, 1 tsp salt, and black pepper. Then add the cooked veggies to the mixture.
  4. Pour the mixture into the prepared baking dish and top with the remaining cheese (1/4 cup cheddar and 1/4 cup gruyere).
  5. Cover the pan with foil and bake for 45 minutes. Remove foil and bake another 10-15 minutes or until the top and edges and lightly golden brown.
  6. Let cool slightly and top with green onion before serving.


If you don't have gruyere you can substitute it for more cheddar cheese or use pepper jack cheese or fontina.

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