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?

• Blueberry French Toast Casserole
• Zucchini Chocolate Chip Baked Oatmeal
• Sweet Potato Breakfast Casserole
• Easy Breakfast Casserole
• Baked French Toast

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3.8 from 224 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 mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Breakfast

Cuisine: American

Servings: 12

Calories: 187kcal

Ingredients

• 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

Instructions

• 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.

Notes

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

1. Preheat oven to 350* F. Spray a 9×13 baking dish with non-stick spray. Prep veggies: dice the red bell pepper, onion, and spinach into small pieces. Dump them into the prepared baking dish.
2. Add half of the frozen hashbrowns to the baking dish. Do NOT thaw the hashbrowns ahead of time.
3. Whisk together the eggs, salt, mustard, and Greek yogurt. Dump the egg mixture into the baking dish.
4. Add 1.5 cups of cheese (reserving the rest for the top) to the baking dish. Mix it up until evenly mixed. Now add the rest of the hashbrowns and carefully stir until everything is well coated in the egg mixture.
5. Top with the remaining 1/2 cup cheese. Bake for about 50 minutes, checking occasionally toward the end of the cook time. You’ll want the eggs to be fully set and liquid to be evaporated.

Nutrition

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

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