This vegetarian hashbrown casserole layers frozen hashbrowns, spinach, peppers, and eggs in a single 9×13 dish, baking for 50-60 minutes until golden. It's designed as a make-ahead breakfast that feeds a crowd with minimal morning prep.
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Preheat oven to 350 F.
Layer the hashbrowns, red bell pepper, onion, and spinach and half the cheese (if using) in a 9 x 13 inch casserole dish.
Whisk the eggs, milk, garlic powder, salt, and pepper in a bowl. Pour evenly over vegetable mixture. Top with the rest of the cheese (if using).
Bake 50 - 60 minutes, until the center is cooked through and the cheese is golden (if using). Serve warm.
Store covered in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven for 10-15 minutes or microwave until warm. Freeze unbaked for up to 3 months and bake from frozen, adding 15-20 minutes to baking time.
9x13 inch casserole dish · mixing bowl
Yes, this recipe is designed as a make-ahead dish. Assemble completely in the 9×13 dish, cover, and refrigerate overnight. Bake at 350°F for 50-60 minutes from cold.
Bake until the center is cooked through and the cheese is golden, about 50-60 minutes at 350°F. The egg mixture should be set and not jiggly in the center.
Fresh spinach will release water and make the casserole watery. If using fresh, steam or squeeze out excess moisture first, or use about 2 cups packed fresh spinach wilted and drained.
Gruyere, Monterey Jack, or a sharp white cheddar work well. You can also omit it entirely—the recipe notes cheese is optional.
Yes, freeze the unbaked assembled casserole. Bake directly from frozen, adding 15-20 minutes to the baking time, until the center is set and cheese is golden.
