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Vegetarian Breakfast Casserole with Hash Browns
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Satisfy your morning cravings with a crispy hash brown crust loaded with eggs, veggie sausage, cheese, and veggies in this hearty vegetarian breakfast casserole.
Ingredients:
  • cooking spray
  • 4 cups frozen hash brown potatoes, thawed
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 0.25 teaspoon dried thyme
  • 0.125 teaspoon ground black pepper
  • 4 ounces vegetarian sausage
  • 1 medium bell pepper, chopped
  • 1 cup chopped mushrooms
  • 4 large eggs
  • 2 large egg whites
  • 1.5 cups shredded Cheddar cheese
  • 0.25 teaspoon hot sauce
  • 1 medium tomato, sliced
  • 1 teaspoon chopped fresh parsley
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and generously grease a 9 1/2-inch square baking dish with cooking spray.
  • Evenly coat the bottom and sides of the prepared dish with hash browns. Drizzle with cooking spray and season with salt and pepper.
  • Bake in the preheated oven for 35 to 45 minutes until golden brown and crispy all over. Remember, if the top edges become too dark, you can trim them away.
  • While the hash browns bake, warm olive oil in a large skillet over medium heat. Sauté onion until soft and translucent for 5 to 10 minutes. Stir in thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook for 1 minute. Add sausage and cook until brown and crumbly for 5 to 7 minutes. Mix in bell pepper and mushrooms; cook until mushrooms are tender for about 10 minutes. Remove any extra liquid from the skillet.
  • Take the hash browns out of the oven and generously pile the veggie mixture on top.
  • In a bowl, whisk together 4 whole eggs and 2 egg whites with Cheddar cheese and hot sauce until just combined (not frothy). Pour the mixture over the veggies and spread evenly.
  • Continue baking in the oven until the eggs are perfectly set, for about 10 to 12 minutes.
  • Take out of the oven and layer sliced tomatoes on top. Gently season with salt, pepper, and sprinkle with parsley. Place back in the oven for 1 minute.
  • Use a spatula to gently loosen the edges and cut into 8 slices. Serve immediately while hot.

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