Veggie-Loaded Breakfast Casserole

A super simple veggie loaded breakfast casserole that’s easily customizable! I loaded mine with shredded potato hash browns, tons of fresh veggies, and a big dash of hot sauce! You can add crumbled sausage, shredded chicken, or anything else you please!

I made this for dinner tonight and it was AMAZING. To make it quicker I used frozen veggies (one bag of mirepoix blend and one bag of stir fry mix) and it worked great. The best (and most important) part is that the kids approve! I may try it next time with some cherry tomatoes and kale instead of the spinach for some more body.

I made your veggie-loaded breakfast casserole for a baby shower this weekend and everyone loved it and wanted the recipe. We had to accommodate both gluten-free and dairy-free dietary needs so I replaced the half and half with coconut creamer with some almond milk and skipped the cheese. I used sautéed red peppers and sweet yellow onion, sliced mushrooms sautéed with garlic in olive oil, and in place of the spinach I used lightly steamed broccoli. I lightly salted ach of the veggie ingredients as it was cooking. I didn’t use any hot sauce or potatoes because we already had a potato side, but it was very delicious anyway   as the veggies really flavored the dish. I will be making it with those ingredients next time, though. This was so good I can’t wait to make it again.

Had to come back and post a review — this recipe is definitely going to become my go-to breakfast whenever I have company! I made it for brunch with my girlfriends and it came together like a breeze, absolutely foolproof. I made the recipe exactly as described, except I added S&P at pretty much every step out of habit and used 1/8 c. of hot sauce — it definitely could have taken more, but it still gve great flavor without being too spicy for any of my guests. If you’re looking for an easy brunch recipe, I can’t recommend this one highly enough. Thank you for sharing it!

Delicious! I added cherry tomatoes to it. I will be making again!

This recipe is getting me through the winter months. AKA it’s helping me never leave my house on the weekend because I eat it for every meal until it’s gone.

Thank you soo much!!!! I made this casserole, but twicked it to fit my taste and I have to tell you, I WAS AMAZING!!!!! It’s my new favorite breakfast (I’m not a breakfast person) as of now. I added tons of veggies, used less eggs, left out the hash, meat and cheese. I seasoned my veggies before roasting and OHHHH YEAH, instant DELICIOUSNESS!!!!!!

My casserole is in the oven as I write, feeling a bit of a bonehead. I have been experiencing a kitchen burnout. Cooking for a new husband, I went for over a year without repeating a recipe. I do so love to work in the kitchen. Hubby has multiple sclerosis, and a refrigerator chock full of left overs causes him some over- stimulation and stress. It’s started to get to me, too. I saw this recipe, and promptly ran out for a 9×13 pan, with a clear cover. With specific dietary needs that I love to cater to, this recipe gives me the opportunity to adapt with the products that we are already using, and that he already loves. I made my own hash browns, made my own sausage, used coconut milk, a 4 to one egg white to yolk, and allowed myself to consider all of the ways this recipe could be used so well. Coming across this recipe has happened at a time when I have been at my worst, health and energy wise. I have been a casserole snob. I have been a 9×13 pan snob, not even making cakes or brownies in one. I think that this has been a great time in the kitchen, but now, I think that using a 9×13 pan in this way, glamming up, manning up, or stripping down, will allow more rested quality time together. Thanks for contributing this recipe, and the time and effort involved. It’s a little thing, but we never know how an action we take, no matter how small, could provide a boost, a brain- lift, to someone who needs it. So, even though the timer hasn’t gone off, I’ll give you the stars.

This is fantastic…I added some Creole seasoning to give it a little more spice…I let it cool in dish then sliced it before storing…

This is one of my favorite dishes! My husband could probably eat the whole thing in one sitting if I let him!I am not a fan of mushrooms so I eliminate those and add zucchini. I recently started adding a can of fire roasted green chili’s which is now a must every time. Next time I’ll try fire roasted red peppers. I love how customizable it is. I’ve even used cauliflower instead of hashbrowns on occasion of I’m watching my carbs. You just have to make sure it’s heavily seasoned (salt, pepper, paprika, garlic). So yummy!

This a staple at Sunday brunch 

The only thing I did different was added a blend of Sharp, pepper jack and velveeta shreds as a layer over the potatoes and in the egg mixture and omitted the hotsauce.