The BEST Healthier Hashbrown Breakfast Casserole

Meet our new favourite breakfast casserole. This more healthy Hashbrown Breakfast Casserole has all of it: it’s simple to make, completely scrumptious, AND it incorporates veggies! An awesome breakfast for a crowd or a household brunch.

Why You’re Going to Love our Hashbrown Breakfast Casserole

I’m thrilled to share this hashbrown casserole with you! It’s critically scrumptious. Even my bell-pepper-disliking husband loves it! It’s tacky, satisfying, and filled with veggies. The prime is completely crunchy and the within is creamy and smooth. And better of all? It’s additionally very easy to throw collectively. That’s what I like in a breakfast recipe!

Ingredients for Hashbrown Breakfast Casserole:

• Hashbrowns– we used frozen shredded hashbrowns. Cubed hashbrowns would work right here too!
• Bell Pepper– we used pink for a pop of shade, however you should utilize any bell peppers you’ve gotten out there.
• Spinach– we used child spinach.
• Onion– we used a yellow onion, however any ought to work right here.
• Eggs– this recipe calls for big eggs.
• Salt– we like utilizing coarse Kosher salt.
• Dijon Mustard– provides yummy taste.
• Greek Yogurt– for added protein and creaminess. We used 2%.
• Shredded Cheese– this recipe requires cheddar cheese, however you should utilize no matter you want or have available.

How to Make Hashbrown Breakfast Casserole:

1. Dice the veggies.
2. Saute the onion and bell pepper in a saute skillet till softened.
3. Add the veggies, spinach, hashbrowns, and 1 1/2 cups of the cheese to a baking dish coated with non-stick cooking spray. Toss to mix.
4. Whisk collectively the eggs, yogurt, mustard and salt.
5. Pour the egg combination over the veggies within the baking dish. Sprinkle with remaining 1/2 cup cheese.
6. Bake at 350 levels for 50 minutes or till golden brown and the eggs are set.
7. Enjoy!

Tips & Suggestions:

Looking for More Breakfast Casserole Recipes?

• 1 medium bell pepper, pink
• 1/2 medium onion
• 1 tablespoon avocado oil
• 3 cup spinach
• 4 cup hash browns, frozen
• 2 cup cheddar cheese, shredded
• 5 giant egg
• 1 teaspoon salt
• 1 teaspoon mustard, dijon
• 2/3 cup Greek yogurt, plain

• Preheat oven to 350 levels. Spray a 9×13 baking dish with non-stick spray.

• Dice the bell pepper and onion. Heat a big skillet over medium-high warmth. Add the avocado oil and saute the bell pepper and onions till they start to melt and the onion is translucent. Add the veggies to the ready baking dish.

• Julienne or chop the spinach. Add to the dish together with the hashbrowns and 1.5 cups of the cheese. Stir gently to mix.

• Whisk collectively the eggs, salt, mustard, and Greek yogurt. Pour evenly over the hashbrown combination within the baking dish. Top with the remaining 1/2 cup cheese.

• Bake for 45-50 minutes or till golden brown and the eggs are set. Serve heat.

Calories: 228kcal | Carbohydrates: 18g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 454mg | Potassium: 375mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1587IU | Vitamin C: 25mg | Calcium: 211mg | Iron: 2mg