A super simple veggie loaded breakfast casserole that’s easily customizable! I loaded mine with shredded potatohash browns, tons of fresh veggies, and a big dash of hot sauce! You can add crumbled sausage, shredded chicken, or anything else you please!
FRI-YAY!
I am so excited to be bringing you one of my all-time favorite breakfast casseroles. It’s loaded with shredded potato hash browns and tons ofsauteéd spinach, bell peppers, and mushrooms. Not only is it a cinch to whip up, but it’s also totally customizable! Be it sausage, ground chicken/turkey, shredded rotisserie chicken, or meatless – with tons of veggies like I made it. The options are endless.
Once you’ve got your protein picked out, grab your favorite cheese and start shredding.Mozzarella, swiss, and sharp cheddar are just some of the cheeses that will pair well with this casserole.
BUT BUT BUT! More reasons to make it –> you can MAKE IT AHEADand just bake it off in the morning. How good would this be for Halloween, Thanksgiving, or Christmas breakfast? A nice hearty and veggie loaded casserole that’ll keep you and the little ones going all day long.
How to make a veggie breakfast casserole:
I kind of debated whether I should actually call this a ‘breakfast casserole recipe’ as it’s more of a guideline that can easily be adapted to yourfamily’s breakfast casserole needs.
Did I mention it makes a ton? Like 10-12 servings! The hubby and I enjoyed this casserole for a couple of days but it’s one of those that actually tastes better with time. And yeah, you bet it was dinner the next day. But loaded with veggies and eggs, it’s hearty and keeps you full for hours afterward.
I spiced mine up with a whole ¼ cup of Franks hot sauce. And it gave the casserole so much flavor. If you’ve got little ones, you can cut the hot sauce back to a couple oftablespoons or leave it out altogether. But even with the ¼ cup added into the breakfast casserole, I still splashed on a little more before gobbling it down!
Let’s talk about the breakfast casserole recipe.
It’s super simple, I promise.
I sautéed the veggies separately in a skillet before layering them in. If you decide to use any kind of protein, just sauté it before adding it into the casserole.
So it starts like this – just spray a 9×13 casserole dish down with a good coating of cooking spray. We want the hash browns on the bottom to get nice and colored. Then add in the hash brown, pack them in firmly. Next, whisk the eggs, salt and pepper, milk, and if you’re using it, hot sauce, in a bowl and set it aside. Saute and add your protein +veggies on top of the potatoes and drizzle on your egg mixture. Top it with your favorite cheese and that’s it! Let it all bake up for 45 minutes and you’ve got a perfect breakfast casserole that’s great for brunch or lazy Saturday mornings.
Sometimes I like to assemble the casserole from the night before and let it come to room temperature for about 20 minutes while I enjoy a cup of coffee and bake it off in the morning.
Lazy Saturday morning breakfasts are my favorite part of the whole week.
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Yield: serves 10-12
Veggie-Loaded Breakfast Casserole
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour5 minutes
A super simple veggie loaded breakfast casserole that's easily customizable! I loaded mine with shredded potato hash browns, tons of fresh veggies, and a big dash of hot sauce! You can add crumbled sausage, shredded chicken, or anything else you please!
Ingredients
2 tablespoons oil
8-10 mushrooms, sliced
2 teaspoon minced garlic
½ red onion, diced
2 bell peppers, diced
2 cups packed baby spinach, roughly chopped
20 ounces shredded potatoes, thawed
10 eggs
⅓ cup half and half or milk (see notes)
¼ cup hot sauce (more or less to taste)
salt and pepper
1 cup shredded cheese (see notes)
Instructions
In a large skillet over medium heat, heat 1 tablespoon of oil. Add the mushrooms and sauté them for 4 minutes or until they start to brown. Add a small pinch of salt along withe onions and garlic and let cook for 2 minutes. Remove to a plate. Add the second tablespoon of oil, if needed, and sauté the peppers for 1 minute. Add in the baby spinach and allow it to wilt, remove from heat, set aside.
Generously spray a 9x13 baking dish with nonstick cooking spray. Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly. Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside.
Position a rack in the center of the oven and preheat the oven to 375ºF if you are baking the casserole immediately.
In a large bowl, whisk together the egg, half and half, hot sauce, and a big pinch of salt and pepper. Pour the egg mixture over the prepared veggies. Sprinkle the cheese over the topand another small pinch of salt and pepper.
Bake the casserole, uncovered, until the cheese melts, and the top gets in and golden, 45-50 minutes. Allow the casserole to cool for 10 minutes before slicing and serving.
Notes
TO MAKE AHEAD - prepare the casserole as directed, cover with plastic wrap and refrigerate overnight or as required (not to exceed 24 hours) and allow it to come to room temperature for 20 minutes before baking.
The half and half can be replaced with any nondairy milk such as almond, soy, cashew, etc.
OTHER ADD INS - I kept this recipe vegetarian, but you can certainly add in browned sausage, ground turkey/beef, shredded chicken or ham. The cheeses I recommend for this casserole are cheddar (mild or sharp), mozzarella, and pepper jack, or swiss).
Have you made this recipe?
If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!
*Please note: the nutritional factscalculated are an estimate based on the ingredientsI’ve used.If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe. The nutritional factsprovided are for 1/12th of the recipe, assuming you use⅓ cup milk and cheddar cheese.
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Undercooking: Sometimes the casserole needs more time in the oven to allow for all the liquid to be absorbed or evaporated. Type of vegetables used: Watery vegetables like tomatoes, zucchini, and mushrooms can release a lot of moisture as they cook.
Uncovering the foods promotes browning and crisping, and reduces the amount of liquid in the finished dish. If a casserole looks soupy when it's ready to bake, bake it uncovered unless the ingredients include pasta or rice, which absorb liquid.
Cover the casserole and store it (unbaked) in the refrigerator overnight or up to one day. Bake in the morning, according to recipe instructions. To freeze breakfast casserole prepare the recipe and add to your pan.Cover well with plastic wrap and then tinfoil and freeze for 2-3 months.
Always add hardy, fresh herbs such as bay leaves and rosemary at the beginning of cooking, and throw in lighter herbs, such as parsley and tarragon, at the end so they keep their flavour. Try different herbs for added flavour: sage or lemon thyme work wonderfully well.
In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...
The version written below with sausage, mushrooms, bell peppers, spinach, and cheddar cheese is generally the most popular with guests. You can assemble the entire dish and refrigerate for up to 24 hours before baking.
The casserole is covered and refrigerated overnight to allow the liquid ingredients to be absorbed into the bread. This is a perishable mixture and should be cooked the morning or day after assembly. Bake in an oven set no lower than 325 °F. Most recipes suggest 350 °F.
Casseroles can really shine when they achieve a harmonious balance of flavors. Sweet, salty, spicy, and acidic elements should blend well and complement each other. Add ingredients like caramelized onions, olives, or lemon zest to give your casserole a depth of flavor.
Yes, you can. Raw eggs are fairly stable in the freezer, especially when beaten or mixed with other ingredients. Check to see what else is in the casserole, though.
"Partially cooking these ingredients is the only way to make a casserole with a satisfying texture," says LaClair. She stresses you should undercook rather than overcook them, as they will continue to cook in the oven—and will dry out quickly if already fully cooked.
Putting a casserole together a day or so before baking ensures that everything is ready to go when dinner time rolls around. That means no rushing at the last minute. Along with greater convenience, making a casserole ahead of time also results in a richer, deeper taste.
Yes, you can bake two different things in the oven at the same time, as long as the cooking temperatures and times are compatible. Here are some tips to ensure successful simultaneous baking: 1.
However, when it comes to knowing definitively that your casserole is done, Kitchen Seer states there is really only one way: A food thermometer. You will need to ensure the internal temperature is at a minimum of 165 degrees F. If you don't have a thermometer, it may be time to invest in one.
High heat cooks the outside faster than the inside, leaving the middle uncooked. Reducing the temperature distributes heat more evenly, allowing the middle to cook through. If uncooked in the center then cover at the same temperature and ad 15 minutes before checking again.
According to food blog High Heeled Homemaker, your basic casserole requires five ingredients: a protein, starch, vegetable, sauce, and cheese. If you have those five ingredients in your casserole dish, congratulations; you just made a casserole, whether it's a beloved recipe or a concoction of your own creation.
Not every single casserole has all of them, but as a rule of thumb, here's what to look for: a starch, a binding agent or sauce, and a protein or vegetable. Many casseroles also have both vegetables and proteins, as well as a crunchy element to give some textural contrast, and cheese.
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Introduction: My name is Cheryll Lueilwitz, I am a sparkling, clean, super, lucky, joyous, outstanding, lucky person who loves writing and wants to share my knowledge and understanding with you.
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