For an extra layer of flavor, consider adding a sprinkle of Parmesan cheese to the hash brown crust before baking. Feel free to customize the vegetables to your liking. Spinach, zucchini, or sun-dried tomatoes would be delicious additions. If you don't have vegetarian sausage on hand, you can substitute with crumbled tofu or a can of drained and rinsed black beans. To prevent the top from browning too quickly, you can tent the casserole with foil during the last few minutes of baking.
Vegetarian Breakfast Casserole with Hash Browns
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS10
Wake up to a symphony of savory flavors with this vibrant Vegetarian Breakfast Casserole. Crispy hash browns form the perfect golden crust, cradling a medley of sautéed vegetables, hearty vegetarian sausage, and a luscious cheddar-infused egg custard. Topped with fresh tomato and parsley, this casserole is a guaranteed crowd-pleaser for brunch, holidays, or any day you crave a comforting and delicious start.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol115 mg
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Fiber2 g
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Protein14 g
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Saturated Fat8 g
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Sodium408 mg
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Sugar2 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Grease a 9 1/2-inch square baking dish with cooking spray.
02
StepPress hash browns into the bottom and up the sides of the prepared dish. Spray with cooking spray and sprinkle with salt and pepper.
03
StepBake 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.
04
StepWhen 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.
05
StepRemove hash browns from the oven. Scoop veggie mixture on top.
06
StepCombine 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.
07
StepReturn to the oven and bake until eggs are just set, 10 to 12 minutes.
08
StepRemove 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.
09
StepSlide a spatula around the edges and slice into 8 pieces. Serve hot.
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Luella Mueller
Jun 30, 2025I'm not usually a fan of vegetarian sausage, but it was surprisingly good in this casserole. I'll definitely be making this again.
Sabryna Lind
Jun 30, 2025My kids are picky eaters, but they devoured this casserole. It's a great way to sneak in some extra veggies.
Estrella Purdy
Jun 28, 2025The hot sauce adds a nice touch of heat. I used a chipotle hot sauce for a smoky flavor.
Anabelle Parisian
Jun 28, 2025I made this ahead of time and baked it the next morning. It was a lifesaver!
Chadd Kozey
Jun 27, 2025I made this for a brunch with friends, and it was a huge hit. Everyone raved about the flavors and textures.
Cheyenne Bernhard
Jun 26, 2025I added some roasted red peppers and a sprinkle of Parmesan cheese to mine. It was delicious!
Rudy Stark
Jun 25, 2025Easy to follow recipe and the results were amazing! Thanks for sharing.
Garnett Schroeder
Jun 24, 2025This recipe is a game-changer! My family absolutely loved it. The hash brown crust is genius!