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This veggie egg casserole with hashbrowns is perfect for breakfast or even dinner! This healthy breakfast casserole is the ideal dish to bring to any gathering and is sure to impress a crowd! The thick hashbrown crust is made with grated potatoes or you even use frozen hashbrowns. It’s packed full of so many vegetables and a super creamy egg mixture with options for dairy free or adding a little cheese for an amazing flavor boost! I hope you all love this casserole as much as I do! I reccomend serving this warm and load on some toppings like fresh avocado, salsa or hot sauce to put this recipe over the top!
Egg Casserole
This breakfast casserole is not only delicious and healthy, it’s also vegetarian, grain free, gluten free, nut free, and has paleo/dairy free options!
More Healthy Breakfast Ideas
If you’re looking for more healthy breakfast ideas that are perfect for a crowd or meal prepping, check out any of these!
- Healthy Blueberry Crisp (Gluten Free + Dairy Free).
- Grain Free Breakfast Tacos (Gluten Free + Dairy Free).
- Healthy Strawberry Oatmeal Bars (Gluten Free + Dairy Free).
- The BEST Granola Clusters (Vegan + Sweetened Naturally).
Common Questions:
Is Egg Casserole Healthy?
This egg casserole has no added sugar and it’s full of veggies with potatoes, onions, garlic, bell pepper, mushrooms and spinach. It also has a lot of protien with eggs and has options to add a little cheese or leave it out to keep this recipe dairy free!
Can I Use Frozen HashBrowns?
Yes! You can make this veggie egg casserole with hashbrowns you grate yourself, or frozen prepped hashbrowns. Just follow the measurements on the recipe for the substition.
Is Egg Casserole Gluten Free?
This egg casserole uses no gluten containing ingredients so it is completely gluten free. Just check there is no gluten added to your frozen hashbrowns if you substitute those for the grated potatoes.
I hope we can all agree that a good breakfast casserole can be eaten at any time of day and this recipe is a keeper! Here are some of my favorite reasons for making this breakfast casserole.
Meal Prepping Egg Casserole
This casserole is perfect for meal prepping breakfast to have ready throughout the week! If you want to meal prep this egg casserole, bake it as the recipe instructs and keep the left overs in the fridge for up to 4-5 days. Take out the serving amount that you’ll be eating and warm that serving in the oven.
Enjoy Egg Casserole For Dinner
If you like having the occasional breakfast for dinner, I can always reccomend this breakfast casserole served alongside some pancakes or toast with fruit on the side! It’s also filling and very satisfying on it’s own, if you prefer, just don’t forget to add some hot sauce or salsa.
Take to a Gathering or Holiday Breakfast
Everyone loves breakfast casseroles and there are so many variations that people take to gatherings. I love to be the one bringing healthier options to those parties where most other dishes are less healthy indulgiences. Also, if you’re looking for something to bring to a party of health conscious friends, this is a great option!
Breakfast Casserole Ingredients:
Potatoes: I used simple red potatoes for this recipe but any potatoes should work. Just wash and grate the potatoes and you don’t have to worry about peeling them. I also give an option for frozen hashbrowns in the recipe.
Avocado oil: This neutral oil has a high smoke point so it’s my choice for cooking. You can always substitute olive oil or butter if you’re alright using dairy.
Sea salt: You can definitely adjust the amount used in this recipe according to your preference.
Garlic cloves: I love using fresh garlic but you can also use 2 teaspoons of garlic powder.
Onion: This veggie brings flavor and an amazing texture to our casserole. I don’t reccomend replacing this ingredient.
Mushrooms: Adds flavor and more texture to the casserole. If you want to leave the mushrooms out, I reccomend replacing them with another veggie like fresh tomatoes.
Bell pepper: You can use any color of bell pepper in this recipe or a mixture of multiple colors.
Spinach: There is 2 cups of spinach in this recipe but when it wilts, it becomes much smaller. You can always leave this ingredient out if you like.
Eggs: The star of the show in this casserole! You’ll be using 8 large eggs for this recipe.
Full fat coconut milk: There’s so little in this recipe that you can’t taste the coconut at all, but you can always substitute dairy cream if you want.
Cheddar cheese: I decided to include the cheese because it really levels up this recipe! This ingredient is completely optional and you can always substitute a dairy free alternative or 1 tablespoon of nutritional yeast for cheesy flavor.
Equipment You’ll Need
- You need a basic cheese grater to grate the potatoes. Something simple like this one will work great!
- I love using glass mixing bowls because they last so long and are ideal for healthy cooking. Here’s a glass mixing bowl with a lid that can be used for so many different recipes.
- I got my casserole dish as a gift but here’s another white ceramic 9×9 dish you could use for this casserole!
Healthy Veggie Egg Casserole Recipe:
Healthy Veggie Egg Casserole with Hashbrowns
Ingredients
Hashbrown Crust
- 3 medium red potatoes (or 2 cups frozen hashbrowns)
- 2 teaspoons avocado oil (or sub olive oil)
- ½ teaspoon sea salt
Egg and Veggie Mixture
- 1 Tablespoon avocado oil (or sub olive oil)
- 3-4 garlic cloves (minced)
- 1 cup yellow onion (diced)
- 1 cup mushrooms (chopped)
- 1 large bell pepper (diced)
- 2 cups spinach
- 8 eggs
- ¼ cup full fat coconut milk (or sub cream)
- ¼ cup grated cheddar cheese (optional)
- ½ teaspoon sea salt
Instructions
- Preheat your oven to 400 degrees Farhenhiet and grease a 9×9 baking dish with oil.
- Grate your potatoes with the largest side of a cheese grater and use your hand to squeeze and drain off as much liquid as you can. (If using frozen hashbrowns, skip this step).
- Add oil and sea salt to potatoes and toss to coat evenly. Transfer to baking dish and spread the potatoes into an even layer. Bake the potato crust for 20-25 minutes or until the edges are crispy.
- While the crust is baking, prepare your egg mixture.
- To a pan on medium heat add oil garlic, onion, mushrooms, bell pepper and saute for 4-5 minutes or until the onions are translucent. Add your spinach and cook until wilted.
- In a mixing bowl, whisk eggs, coconut milk, grated cheese and sea salt.
- After the hashbrown crust has come out of the oven, transfer the cooked veggies on top of the hashbrowns and spread out evenly across the crust. Then, pour your egg mixture evenly over the top of the veggies.
- Bake the casserole for 20-25 minutes or until its cooked through to your liking.
- Serve warm with your choice of salsa, guacamole or hot sauce.
Want More Veggie Filled Recipes?
If you’d like to see even more recipes that are filled with veggies, check out any of these ones!
- Chili Recipe without Beans (Gluten Free + Paleo).
- Easy Thai Curry Recipe (Gluten Free + Dairy Free).
- Cilantro Lime Grilled Chicken Skewers (Gluten Free + Dairy Free).
Thank You For Visiting
This post is a recipe for healthy egg and veggie casserole! It’s a breakfast casserole filled with veggies while sacrificing none of the amazing flavor! It’s vegetarian, gluten free, nut free, grain free and has a dairy free option. If you make this recipe, feel free to leave a comment below and let me know how you liked it! I love to hear any feedback and questions you may have! Thank you for visisting and have an amazing day!