Description
This easy vegetable hashbrown casserole is savory, wholesome, and perfect for brunch. Layered with eggs, colorful vegetables, and plant-based cheese, it’s designed for minimal prep and big flavor.
Ingredients
2 cups thawed frozen hash browns
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, chopped
2 cups spinach, chopped
8 large eggs
1/2 cup oat milk
1 tsp onion powder
1 tsp garlic powder
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1 cup shredded dairy-free cheese
Olive oil or spray for greasing
Instructions
Preheat oven to 375°F and grease a 9×13 baking dish.
Lightly sauté onion, peppers, and spinach in a skillet for 4–5 minutes.
Layer thawed hash browns into baking dish, followed by cooked veggies.
Whisk eggs, oat milk, and seasonings in a bowl.
Pour egg mixture evenly over veggies and hash browns.
Top with shredded cheese.
Bake for 35 minutes or until set and golden.
Let rest before slicing and serving.
Notes
Great base for adding turkey sausage or mushrooms.
Customize with any seasonal vegetables on hand.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 10g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 170mg
Keywords: easy brunch recipes, vegetable casserole, hashbrown brunch bake