Vegetarian Veggie Egg Casserole for the Perfect Brunch Delight
This Vegetarian Veggie Egg Casserole is a satisfying blend of eggs, hash browns, and vibrant vegetables, perfect for brunch.
Equipment
- Oven
- 9×13-inch baking dish
- Mixing bowl
- Whisk
Ingredients
For the Casserole Base
- 1 bag Frozen Hash Browns shredded works best
- 2 tablespoons Olive Oil for crispiness
- 1 teaspoon Salt to enhance flavor
For the Egg Mixture
- 8 large Eggs room temperature
- 1 cup Skim Milk can substitute with plant-based milk
- 1 cup Bell Pepper diced
- 1 cup Green Onions chopped
- 1 teaspoon Paprika for warmth
- 2 cloves Garlic minced
- 1 cup Yellow Onion diced
For the Cheese Layer
- 1 cup Colby Jack Cheese shredded
- 1 cup Mozzarella Cheese shredded
Instructions
Directions
- Preheat Oven: Start by setting your oven to 400°F. Grease a 9x13 inch baking dish to ensure your casserole comes out easily after baking.
- Prepare Hash Browns: Evenly spread the frozen hash browns in the prepared baking dish. Drizzle with olive oil and season generously with salt. Bake for 30 minutes, until the edges are golden brown and crispy. Let them cool.
- Mix Eggs: In a large mixing bowl, whisk the room-temperature eggs with skim milk until frothy. Stir in the diced bell pepper, yellow onion, garlic, green onions, paprika, and black pepper.
- Layer Cheese: Once the hash browns have cooled, sprinkle half of the shredded cheese over the top. Then, gently pour the egg mixture evenly over the hash browns before adding the remaining cheese on top.
- Bake Casserole: Lower your oven temperature to 350°F and bake the casserole for 30-35 minutes. It's done when the center is just set and the cheese is bubbling.
- Rest and Garnish: Allow the casserole to cool for about 5 minutes before slicing. Top with freshly chopped green onions and a sprinkle of paprika before serving.
Notes
Serve with fresh fruit or a dollop of sour cream for added creaminess.