Vegetarian Hash Brown Breakfast Casserole

Introduction

This hearty casserole is your new favorite make-ahead breakfast, combining crispy hash browns, colorful vegetables, and a rich, savory egg custard. It’s a versatile dish perfect for feeding a crowd or meal-prepping your weekday mornings. You’ll love the kick of heat from the jalapeños and red pepper flakes, which can be easily adjusted to your taste.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 12

Ingredients

• 1 medium onion (diced)
• 1 red pepper (diced)
• 2 jalapeño peppers (diced)
• 2 cups shredded russet potato or thawed frozen shredded hash browns
• 10 large eggs
• 2/3 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1 tbsp hot sauce (optional, preferably TABASCO)
• 1 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In the prepared baking dish, evenly spread the shredded potato or thawed hash browns.
3. Sprinkle the diced onion, red pepper, and jalapeño peppers evenly over the potatoes.
4. In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, red pepper flakes, and optional hot sauce until fully combined.
5. Carefully pour the egg mixture over the vegetables and potatoes in the baking dish.
6. Top the entire casserole evenly with the shredded cheddar cheese.
7. Bake for 30-35 minutes, or until the eggs are fully set and the top is golden brown. A knife inserted into the center should come out clean.
8. Let the casserole cool for 5-10 minutes before slicing and serving.

Variations

• Southwest Style: Serve with dollops of sour cream, sliced avocado, and a squeeze of lime juice.
• Muffin Tin Portions: Pour the mixture into greased muffin cups for easy, grab-and-go individual servings, adjusting bake time to 20-25 minutes.
• Fresh Herb Finish: Stir a handful of chopped fresh chives or parsley into the egg mixture for a bright, herby flavor.
• Creamier Texture: Substitute the milk with an equal amount of heavy cream or half-and-half for a richer custard.

Tips for Success

• Thoroughly squeeze excess moisture from fresh shredded potatoes using a clean kitchen towel to ensure a crispy base.
• For a spicier dish, include the seeds and membranes from the jalapeños; for milder heat, remove them.
• Let the casserole rest after baking; this allows the eggs to finish setting and makes for cleaner slices.
• If using frozen hash browns, ensure they are completely thawed and patted dry to prevent a watery casserole.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat individual portions in the microwave until warmed through, or cover the whole casserole with foil and reheat in a 350°F oven for 15-20 minutes.

FAQ

Can I make this casserole ahead of time?

Yes, you can assemble the casserole (through step 6) the night before. Cover tightly and refrigerate. Bake as directed, adding 5-10 minutes to the bake time if starting from cold.

Can I use a different type of cheese?

Absolutely. Monterey Jack, pepper Jack, or a Mexican blend would work very well in this recipe.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free as written. Just ensure all packaged ingredients (like hot sauce) are certified gluten-free if needed.

Is it necessary to cook the vegetables before baking?

No, the vegetables are added raw. They will soften perfectly during the baking process.

Can I freeze this breakfast casserole?

Yes, bake and cool the casserole completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

What can I use instead of jalapeños?

You can omit them entirely or substitute with a small green bell pepper for color without the heat.