This Breakfast Hash Brown Casserole is a hearty and satisfying dish that’s perfect for brunch or any time you’re craving a comforting meal.
Who doesn’t love has browns? But do you know what’s better? My recipe for a healthy breakfast hash brown casserole which is in my brunch list as one of the best healthy brunch recipes to ever exist! So, if you’re looking for new and different healthy breakfast ideas, youre definitely in the right place!
To make this super breakfast, layer shredded potatoes with cheese, diced ham or bacon, and onions in a baking dish. Pour over a mixture of beaten eggs and milk, then bake until golden and bubbly. You can always customize the casserole by adding your favorite vegetables, such as spinach, tomatoes, or zucchini but I like this recipe stress free and with potatoes. For a vegetarian version, just omit the ham or turkey sausage and add more vegetables or plant-based protein alternatives.
Hash Brown Casserole
Ingredients
- 4 cups frozen shredded hash browns thawed
- 1 cup diced bell peppers any color
- 1 cup diced onions
- 1 cup diced mushrooms
- 1 cup diced lean ham or turkey sausage optional
- 1 cup shredded reduced-fat cheddar cheese
- 6 large eggs
- 1/2 cup unsweetened almond milk or any milk of your choice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Cooking spray or olive oil for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or olive oil.
- In a large mixing bowl, combine the thawed shredded hash browns, diced bell peppers, diced onions, diced mushrooms, and diced ham or turkey sausage (if using).
- Mix well to combine.
- Season the hash brown mixture with garlic powder, onion powder, paprika, salt, and pepper to taste.
- Stir until the seasonings are evenly distributed throughout the mixture.
- Transfer the seasoned hash brown mixture to the prepared baking dish, spreading it out evenly.
- Sprinkle the shredded cheddar cheese evenly over the top of the hash brown mixture.
- In a separate mixing bowl, whisk together the eggs and unsweetened almond milk until well combined.
- Pour the egg mixture evenly over the hash brown mixture and cheese in the baking dish, ensuring that the eggs cover the entire surface.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the eggs are set and the top is golden brown.
- Once baked, remove the casserole from the oven and let it cool slightly before slicing into squares or rectangles. Serve warm and enjoy!
Notes
Storage Tips
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave before serving.Also find more recipe here:
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