Breakfast Casserole Vegetarian Hashbrown Recipe for Brunch

Looking for a hearty, wholesome, and utterly delicious way to start your morning? This Vegetarian Breakfast Casserole with Hashbrowns is the ultimate make-ahead breakfast that’s perfect for busy weekdays, relaxed weekend brunches, or special occasions.

Packed with golden hashbrowns, colorful veggies, gooey cheese, and fluffy eggs, it’s a crowd-pleasing dish that satisfies vegetarians and meat-lovers alike. Each bite delivers a cozy blend of flavors and textures, making it a family favorite for good reason.

What’s even better is how customizable this recipe is—swap in your favorite vegetables or cheeses, add a dash of spice, or layer in some leafy greens for extra nutrition. Plus, it’s easy to prepare the night before, so you can wake up, pop it in the oven, and enjoy a stress-free morning.

Whether you’re hosting brunch or meal-prepping for the week, this casserole is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

• Effortless & Convenient: Prep it ahead of time and bake when ready for a no-fuss breakfast.
• Highly Customizable: Easily adapt the ingredients to suit your taste or use up leftover veggies.
• Family-Friendly: Even picky eaters will love the comforting flavors and cheesy goodness.
• Nutritious: Loaded with protein, fiber, and vitamins to keep you full and energized.
• Perfect for Entertaining: Feeds a crowd and can be doubled or halved as needed.
• Vegetarian & Satisfying: No meat, but still hearty and filling for everyone at the table.

Ingredients

• 1 (20-ounce) bag frozen shredded hashbrowns, thawed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 2 cups fresh baby spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 2 cups shredded cheddar cheese (or cheese of choice)
• 8 large eggs
• 1 cup milk (whole, skim, or plant-based)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1/4 cup chopped green onions for garnish
• Optional: 1/4 cup crumbled feta cheese for topping

Equipment

• 9×13-inch baking dish
• Large mixing bowls
• Non-stick skillet
• Whisk
• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Oven mitts
• Aluminum foil (optional, for covering)

Instructions

1. Prep the Oven & Baking Dish:

   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.

2. Sauté the Vegetables:

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onions and bell peppers, sautéing for 4-5 minutes until softened.

   Stir in the chopped spinach and cook for 1-2 more minutes, until wilted. Remove from heat and set aside.

3. Layer the Hashbrowns:

   Spread the thawed hashbrowns evenly on the bottom of the prepared baking dish. Press down gently with your hands or a spatula to form a flat layer.

4. Add the Veggies & Cheese:

   Scatter the sautéed vegetable mixture and cherry tomato halves evenly over the hashbrowns. Sprinkle 1 1/2 cups of the shredded cheese over the vegetables.

5. Whisk the Egg Mixture:

   In a large mixing bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and black pepper until well combined.

6. Assemble the Casserole:

   Pour the egg mixture evenly over the layered hashbrowns, veggies, and cheese. Gently shake the dish to help distribute the liquid.

   Top with the remaining 1/2 cup of cheese.

7. Bake:

   Place the casserole in the preheated oven. Bake uncovered for 40-45 minutes, or until the center is set and the top is golden brown.

   If the top is browning too quickly, cover loosely with foil for the final 10 minutes.

8. Cool & Serve:

   Remove from oven and allow to cool for 10 minutes. Garnish with chopped green onions and crumbled feta if desired.

   Slice and enjoy!

Tips & Variations

• Make Ahead: Assemble the casserole the night before, cover, and refrigerate. In the morning, uncover and bake as directed.
• Add More Veggies: Try mushrooms, zucchini, kale, or broccoli for extra nutrition and flavor.
• Spice It Up: Add a pinch of red pepper flakes, diced jalapeños, or hot sauce for a bit of heat.
• Cheese Choices: Swap cheddar for mozzarella, Swiss, Monterey Jack, or pepper jack.
• Vegan Version: Use plant-based milk, vegan cheese, and an egg substitute (like JUST Egg or a chickpea flour mix).
• Gluten-Free: This recipe is naturally gluten-free if you ensure your hashbrowns are certified gluten-free.

Tip: For extra crispiness, bake the hashbrowns alone in the dish for 10 minutes before adding toppings. This helps prevent sogginess.

Nutrition Facts

Note: Nutrition values are approximate and will vary based on brands and substitutions.

Serving Suggestions

• Brunch Buffet: Serve alongside a fresh fruit salad and warm homemade blueberry muffins for a festive brunch spread.
• On-the-Go: Slice into squares and wrap for a quick breakfast you can reheat and eat during the week.
• With Sides: Pair with avocado toast or a simple green salad for a balanced meal.
• Condiments: Top with salsa, hot sauce, or a dollop of Greek yogurt for extra flavor.
• Try These Recipes:
  • Looking for more savory breakfast ideas? Try our Cheesy Vegetable Frittata!
  • For a lighter morning meal, check out our Spinach and Feta Egg Muffins.

Tip: Leftovers can be refrigerated for up to 4 days and reheated in the oven or microwave for an easy breakfast all week.

Conclusion

This Vegetarian Breakfast Casserole with Hashbrowns brings together everything you love about breakfast in one easy, satisfying dish. It’s a recipe that celebrates the vibrant flavors of fresh vegetables, the gooey comfort of melted cheese, and the hearty satisfaction of golden hashbrowns—all bound together with creamy eggs.

Whether you’re feeding a crowd, meal-prepping for the week, or just treating yourself to a special morning, this casserole rises to the occasion.

Don’t be afraid to make it your own—experiment with veggies, cheeses, and spices to suit your taste buds. It’s a wonderful way to sneak extra veggies into your morning routine and makes a fantastic centerpiece for any brunch table.

Give this recipe a try, and discover just how delicious a vegetarian breakfast can be!

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