The BEST Healthier Hashbrown Breakfast Casserole

Meet our new favorite breakfast casserole. This healthier Hashbrown Breakfast Casserole has it all: it’s easy to make, absolutely delicious, AND it contains veggies! A great breakfast for a crowd or a family brunch.

Why You’re Going to Love our Hashbrown Breakfast Casserole

I’m thrilled to share this hashbrown casserole with you! It’s seriously delicious. Even my bell-pepper-disliking husband loves it! It’s cheesy, satisfying, and full of veggies. The top is perfectly crunchy and the inside is creamy and soft. And best of all? It’s also really easy to throw together. That’s what I love in a breakfast recipe!

Ingredients for Hashbrown Breakfast Casserole:

• Hashbrowns– we used frozen shredded hashbrowns. Cubed hashbrowns would work here too!
• Bell Pepper– we used red for a pop of color, but you can use any bell peppers you have available.
• Spinach– we used baby spinach.
• Onion– we used a yellow onion, but any should work here.
• Eggs– this recipe calls for large eggs.
• Salt– we like using coarse Kosher salt.
• Dijon Mustard– adds yummy flavor.
• Greek Yogurt– for added protein and creaminess. We used 2%.
• Shredded Cheese– this recipe calls for cheddar cheese, but you can use whatever you like or have on hand.

How to Make Hashbrown Breakfast Casserole:

1. Dice the veggies.
2. Saute the onion and bell pepper in a saute skillet until softened.
3. Add the veggies, spinach, hashbrowns, and 1 1/2 cups of the cheese to a baking dish coated with non-stick cooking spray. Toss to combine.
4. Whisk together the eggs, yogurt, mustard and salt.
5. Pour the egg mixture over the veggies in the baking dish. Sprinkle with remaining 1/2 cup cheese.
6. Bake at 350 degrees for 50 minutes or until golden brown and the eggs are set.
7. Enjoy!

Tips & Suggestions:

Looking for More Breakfast Casserole Recipes?

• 1 medium bell pepper, red
• 1/2 medium onion
• 1 tablespoon avocado oil
• 3 cup spinach
• 4 cup hash browns, frozen
• 2 cup cheddar cheese, shredded
• 5 large egg
• 1 teaspoon salt
• 1 teaspoon mustard, dijon
• 2/3 cup Greek yogurt, plain

• Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.

• Dice the bell pepper and onion. Heat a large skillet over medium-high heat. Add the avocado oil and saute the bell pepper and onions until they begin to soften and the onion is translucent. Add the veggies to the prepared baking dish.

• Julienne or chop the spinach. Add to the dish along with the hashbrowns and 1.5 cups of the cheese. Stir gently to combine.

• Whisk together the eggs, salt, mustard, and Greek yogurt. Pour evenly over the hashbrown mixture in the baking dish. Top with the remaining 1/2 cup cheese.

• Bake for 45-50 minutes or until golden brown and the eggs are set. Serve warm.

Calories: 228kcal | Carbohydrates: 18g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 454mg | Potassium: 375mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1587IU | Vitamin C: 25mg | Calcium: 211mg | Iron: 2mg