Name: Vegetarian Breakfast Casserole with Hash Browns
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Cooking spray -; Frozen hash brown potatoes, thawed - 4 cups; Salt and ground black pepper to taste - 4 cups; Olive oil - 1 tablespoon; Yellow onion, chopped - 1 medium; Dried thyme - ¼ teaspoon; Salt - ¼ teaspoon; Ground black pepper - ⅛ teaspoon; Vegetarian sausage - 4 ounces; Bell pepper, chopped - 1 medium; Chopped mushrooms - 1 cup; Eggs - 4 large; Egg whites - 2 large; Shredded Cheddar cheese - 1 ½ cups; Hot sauce - ¼ teaspoon; Tomato, sliced - 1 medium; Chopped fresh parsley - 1 teaspoon

Ingredients for - Vegetarian Breakfast Casserole with Hash Browns

1. Cooking spray

2. Frozen hash brown potatoes, thawed 4 cups

3. Salt and ground black pepper to taste 4 cups

4. Olive oil 1 tablespoon

5. Yellow onion, chopped 1 medium

6. Dried thyme ¼ teaspoon

7. Salt ¼ teaspoon

8. Ground black pepper ⅛ teaspoon

9. Vegetarian sausage 4 ounces

10. Bell pepper, chopped 1 medium

11. Chopped mushrooms 1 cup

12. Eggs 4 large

13. Egg whites 2 large

14. Shredded Cheddar cheese 1 ½ cups

15. Hot sauce ¼ teaspoon

16. Tomato, sliced 1 medium

17. Chopped fresh parsley 1 teaspoon

How to cook deliciously - Vegetarian Breakfast Casserole with Hash Browns

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 1/2-inch square baking dish with cooking spray.

2 . Stage

Press hash browns into the bottom and up the sides of the prepared dish. Spray with cooking spray and sprinkle with salt and pepper.

3 . Stage

Bake in the preheated oven until lightly browned and crisp all over, 35 to 45 minutes. Note that the top edges will brown very quickly and become very dark; you can cut that away it it becomes too dark.

4 . Stage

When the hash browns are baking, heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, 5 to 10 minutes. Add thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook for 1 minute. Add sausage; cook and stir until crumbly and brown, 5 to 7 minutes. Add bell pepper and mushrooms; cook until mushrooms are tender, about 10 minutes. Drain any excess liquid from the skillet.

5 . Stage

Remove hash browns from the oven. Scoop veggie mixture on top.

6 . Stage

Combine 4 eggs and 2 egg whites in a bowl with Cheddar cheese and hot sauce. Mix until eggs just come together without being frothy. Pour over veggie mixture and spread evenly.

7 . Stage

Return to the oven and bake until eggs are just set, 10 to 12 minutes.

8 . Stage

Remove from the oven and spread sliced tomato over top. Lightly season with salt and pepper and sprinkle with parsley. Return to the oven for 1 minute.

9 . Stage

Slide a spatula around the edges and slice into 8 pieces. Serve hot.