VEGETARIAN BREAKFAST CASSEROLE WITH HASH BROWNS

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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

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

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