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

Vegetarian Breakfast Casserole with Hash Browns

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.