Delicious Vegetarian Veggie Egg Casserole for Easy Mornings
Experience a delightful Vegetarian Veggie Egg Casserole that's perfect for busy mornings. Easy to make, flavorful, and meal prep friendly.
Equipment
- - 9×13-inch baking dish
- - Mixing bowl
- - Oven
Ingredients
For the Hash Brown Base
- 20 oz Frozen Shredded Hash Browns the essential crispy foundation; use fresh if you prefer.
- 2 tbsp Olive Oil for adding richness and ensuring the hash browns crisp up perfectly.
- 1 tsp Salt enhances the overall flavor of the casserole.
For the Egg Mixture
- 10 large Eggs room temperature; they give structure and protein.
- 1/2 cup Skim Milk creating a creamy texture; feel free to substitute with your choice of non-dairy milk.
- 1 Bell Pepper diced into 1/2-inch pieces; for natural sweetness and a pop of color.
- 1/4 cup Green Onion chopped, offering a mild onion flavor; scallions or chives work well too.
- 1/2 cup Yellow Onion finely diced, providing sweetness and depth.
- 2 cloves Garlic minced; adds a robust flavor.
- 1/8 tsp Paprika adding warmth and color.
- 1/8 tsp Black Pepper just a hint for seasoning.
For the Cheese Layer
- 1 cup Colby Jack Cheese shredded; this creamy cheese melts wonderfully.
- 1 cup Mozzarella Cheese shredded; providing a stretchy, mild flavor.
For Garnish
- Fresh Green Onion sliced, used as a beautiful topping.
- Paprika a sprinkle for a pop of color.
Instructions
Steps
- Preheat the oven to 400°F (200°C) and grease a 9x13 inch baking dish with a little olive oil or non-stick spray.
- Spread the frozen shredded hash browns in the prepared baking dish, drizzle with olive oil, and sprinkle with salt. Toss to coat evenly.
- Bake the hash browns for 30 minutes, until the edges are golden brown and crispy. Let them cool for 5 minutes.
- Lower the oven temperature to 350°F (175°C).
- Whisk together the eggs and skim milk in a large mixing bowl until foamy. Then add the diced bell pepper, finely chopped yellow onion, minced garlic, chopped green onion, paprika, and black pepper.
- Layer half of the shredded cheeses over the cooled hash browns.
- Pour the egg mixture over the cheese layer, spreading it evenly. Top it off with the remaining cheese.
- Bake for 30-35 minutes until the center is just set and slightly jiggly, and the top is golden and bubbling.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh green onion and a sprinkle of paprika.
Notes
Optional: Serve with hot sauce for an extra kick!