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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.

a slice of hashbrown breakfast casserole on a white serving plate

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!

an overhead shot of hashbrown breakfast casserole

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.
ingredients for hashbrown breakfast casserole

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!
process shots for how to make hashbrown breakfast casserole

Tips & Suggestions:

Do I have to thaw the hashbrowns for hashbrown breakfast casserole?

Nope! Add your frozen hashbrowns straight to the dish.

What kind of hashbrowns should I use for hashbrown breakfast casserole?

We used shredded hashbrowns, but cubed hashbrowns work great too. It’s just a matter of preference.

What veggies are good for hashbrown breakfast casserole?

There are a lot of great veggies that you can add to your breakfast casserole! In this recipe we used spinach, bell peppers and onions. Other veggies that are good in breakfast casserole are mushrooms, broccoli, zucchini, tomatoes, or asparagus. I’ve also used leftover roasted veggies.. yum!

Can I freeze hashbrown breakfast casserole?

Yes! Leftovers freeze great in an airtight container for up to 3 months.

How long does leftover hashbrown breakfast casserole last?

Leftovers will store in a sealed container in the fridge for up to 3 days.

a plate of hashbrown breakfast casserole with peppers and spinach in the background

Looking for More Breakfast Casserole Recipes?

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3.8 from 223 votes

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 187kcal


  • 1 medium bell pepper, red
  • 1/2 medium onion
  • 3 cups baby spinach leaves cut chiffonade
  • 1 tablespoon avocado oil
  • 4 cups hash browns, frozen
  • 2 cups cheddar cheese, shredded
  • 6 large eggs
  • 1 teaspoon salt
  • 1 teaspoon mustard, dijon
  • 2 cupa 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.
  • Chiffonade or chop the spinach into small strips. 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.


If you are looking for the original recipe, here it is: 
Healthier Hashbrown Casserole
  • 1 medium bell pepper, red
  • 1/2 medium onion
  • 3 cup spinach
  • 4 cup hashed browns, frozen
  • 5 large egg
  • 1 teaspoon salt
  • 1 teaspoon mustard, dijon
  • 2/3 cup greek yogurt, plain
  • 2 cup cheddar cheese, shredded


Calories: 187kcal | Carbohydrates: 14g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 379mg | Potassium: 319mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1338IU | Vitamin C: 21mg | Calcium: 164mg | Iron: 1mg
Keyword : hashbrown breakfast casserole


Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating


I made this for my boyfriend for his birthday cake because he wanted to eat healthy. I used green peppers and tomatoes instead of the suggested veggies and I also made chorizo to top it off. It turned out amazing!! We just made another batch because we want to start eating it on a daily basis to save time in the mornings! This time we put cut turkey bacon in the mix and it seems done enough. Thank you so much for this amazing recipe! 🙂

I added mushrooms to the other veggies plus garlic powder and red pepper flakes.
My family loved this healthy breakfast
casserole. It’s a keeper!

5 stars
I can’t have milk so for the yogurt I’m wondering if it would taste ok if I used yogurt made with coconut milk or almond milk? Appreciate your opinion in time thank you

2 stars
The spinach in this recipe really took over and masked the flavor that should have come out with the other vegetables. I would omit it all together or use half the amount.

5 stars
I have made this probably 40 different times, 40 different ways, and it comes out amazing every time!!
(Variations were which vegetables I chose to include.)

why do the hash browns have to be frozen? I’m making it for someone who is GF and the hash browns we use are not frozen. Will it be a problem?

Hi Lisa, good question. The frozen hash browns are fairly dry, so fresh hash browns may release more moisture, which could create a watery texture to your casserole. You might be able to counteract that by salting and squeezing out your fresh hash browns beforehand.

Wondering why the instructions are to mix it after its in the casserole dish since its shallow and stuff spills out?,… saving a big bowl to wash?

Making it now for the 1st time – store was out of shredded hash browns so will try with cubed and let you know how it goes!

I have already thawed hash browns in my frig that I am trying to use up. Do you have any modifications for using thawed hash browns?

5 stars
Great recipe! Made it this morning (Christmas). Family loved it, although they probably wouldn’t have even tasted it if they knew it contained healthy spinach. That’s our little secret!

5 stars
Do you think this could be frozen? And would it be better to bake first then freeze, or freeze unbaked?