Meet our new favorite breakfast casserole. This healthier hashbrown 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.
I’m thrilled to share this hashbrown casserole with you! It’s seriously delicious. Even my bell-pepper-disliking husband loves it! The top is perfectly crunchy and the inside is creamy and soft.
Best of all, it’s also really easy to throw together – no pre-cooking or fuss. Simply chop veggies, whisk eggs, and stir. That’s we I love in a breakfast recipe!
Healthy Breakfast Casserole Recipe
And of course we’re all about helping you feed your family healthful foods, so we’ve made some modifications to a traditional hashbrown casserole.
- There’s NO cream soup included!
- Greek yogurt makes it creamy and adds some protein.
- A bell pepper and some spinach for veggies in the AM!
- Baked frozen hashbrowns = less bad fats.
This breakfast casserole is one you can feel good about feeding your family!
How to Make Hashbrown Casserole
For this recipe you’ll need:
- 2 pounds of frozen hashbrowns (plain grated potatoes)
- 5 eggs
- 2/3 cup Greek yogurt
- 1 red bell pepper
- 3 cups spinach
- 1/2 onion
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 2 cups cheese – I used cheddar
First, spray a 9×13 baking dish with cooking spray and pre-heat your oven to 350* F.
Time to prep your veggies. Dice the red bell pepper, onion, and spinach into small pieces. Dump them into the prepared baking dish. Add half of the frozen hashbrowns (do NOT thaw them ahead of time) as well.
TIP: If you want to make your morning even easier, just chop your veggies the night before. Then it comes together in 5 minutes!
Now whisk together the eggs, salt, mustard, and Greek yogurt. Dump the egg mixture into the baking dish. Now throw in 1.5 cups of cheese (reserving the rest for the top).
Mix it up until everything is evenly coated in the egg mixture.
At this point you may be thinking that it will be difficult to fit the rest of the frozen hashbrowns, but they’ll fit. Just slowly mix them in until everything comes together.
Top with the remaining 1/2 cup cheese. Place the casserole into the oven and 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. The top should be only slightly browned (unless you want it really crispy).
Serve warm right away. Store leftovers in a sealed container in the fridge for up to 3 days and reheat individual portions in the microwave for 30-40 seconds.
What are your favorite breakfast casseroles?
- 1 none cooking spray
- 1 medium bell pepper, red
- 1/2 medium onion
- 3 cup spinach
- 4 cup hash browns, frozen
- 5 large egg
- 1 teaspoon salt
- 1 teaspoon mustard, dijon
- 2/3 cup Greek yogurt, plain
- 2 cup cheddar cheese, shredded
- 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.
- Add half of the frozen hashbrowns to the baking dish. Do NOT thaw the hashbrowns ahead of time.
- Whisk together the eggs, salt, mustard, and Greek yogurt. Dump the egg mixture into the baking dish.
- 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.
- 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.