Best Vegetarian Breakfast Casserole With Hash Browns Recipes

VEGETARIAN HASH BROWN CASSEROLE

Vegetarian Hash Brown Casserole image

This is a simple and delicious vegetarian version of a hash brown casserole with pico de gallo salsa. It may be made ahead of time and refrigerated.

Provided by Kmonson

Time 1h15m

Yield 10

Number Of Ingredients 8

Ingredients

olive oil cooking spray
1 (22.5 ounce) package frozen hash brown potatoes
12 ounces shredded sharp Cheddar cheese
12 ounces pico de gallo
8 large eggs
1 cup milk
¼ teaspoon sea salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass pan with olive oil cooking spray.
Spread out hash browns in 2 layers to fit the prepared pan. Sprinkle Cheddar cheese on top and pour pico de gallo over the cheese.
Whisk together eggs and milk; pour evenly over the salsa layer. Season with salt and pepper. Cover dish with aluminum foil.
Bake in the preheated oven for 1 hour. Remove foil and bake until top is golden brown, an additional 5 to 10 minutes.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 14.4 g, Cholesterol 186.5 mg, Fat 19.7 g, Fiber 0.9 g, Protein 15.6 g, SaturatedFat 10.3 g, Sodium 504.7 mg, Sugar 2.8 g

BREAKFAST CASSEROLE WITH HASH BROWNS

Breakfast Casserole with Hash Browns image

This casserole with hash browns is my favorite breakfast recipe. I have used it for Christmas breakfast and have even brought it into work for a special treat. Family and co-workers love it and ask me for the recipe. Even though it has to set overnight, it is well worth the prep and wait!

Provided by Melika

Categories Breakfast and Brunch Potatoes

Time 9h10m

Yield 12

Number Of Ingredients 11

Ingredients

9 large eggs
½ cup sour cream
¼ cup milk
1 ½ tablespoons salt
1 ½ tablespoons ground black pepper
9 cups frozen hash brown potatoes, thawed
3 cups diced ham
3 cups shredded Cheddar cheese
6 green onions, chopped
1 red bell pepper, diced
1 green bell pepper, diced

Steps:

Mix eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.
Mix hash browns, ham, Cheddar cheese, green onions, and bell peppers together in another bowl. Transfer to a 9x13-inch baking pan and mix in egg mixture well; it may appear watery but hash browns will absorb most of it by morning. Cover with plastic wrap and refrigerate, 8 hours to overnight.
Preheat the oven to 400 degrees F (200 degrees C).
Bake in the preheated oven until top is browned and eggs are set, about 55 minutes.

Nutrition Facts : Calories 401.9 calories, Carbohydrate 24.3 g, Cholesterol 199.2 mg, Fat 30.8 g, Fiber 2.5 g, Protein 22.8 g, SaturatedFat 14.8 g, Sodium 1618.6 mg, Sugar 1.5 g