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.

Course Breakfast

Cuisine American

Keyword hashbrown breakfast casserole

Prep Time 10

Cook Time 50

Total Time 1

Servings

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 9x13 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

Preheat oven to 350* F. Spray a 9x13 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.

Nutrition