Eating Bird Food · by Brittany Mullins★ 5.0 (64)
Hash Brown Breakfast Casserole
NUTRITION · PER SERVING65M COOK
CAL 13%·PRO 30%
CARBS 18G29% OF CAL
2G FIBER3G SUGAR13G OTHER
FAT 14G49% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian breakfast casserole with a crispy hash brown crust topped with a savory egg and cheese custard studded with vegetables. Serve warm to a crowd or enjoy leftovers throughout the week.
mainamericanegg dishcasseroleeggs🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 20 oz bag frozen shredded hash browns (about 4-5 cups)
- 3 teaspoons olive or avocado oil (divided)
- 1 cup yellow onion (chopped)
- 2 cloves garlic (minced )
- 1 red bell pepper (chopped)
- 1 8 oz package mushrooms (chopped)
- 1 5 oz bag of baby spinach
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon ground black pepper (plus more to taste)
- 10 eggs
- ½ cup non-dairy milk (I used unsweetened almond milk)
- 1 ½ cups shredded sharp cheddar cheese
At a glance
PER SERVING · TIME 65M
CAL 13%·PRO 30%
CARBS 18G29% OF CAL
2G FIBER3G SUGAR13G OTHER
FAT 14G49% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 521mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 559mg
- Calcium
- 193mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 521MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.