Vegetarian Breakfast Casserole with Hash Browns
Ingredients
- cooking spray
- 4 cups frozen hash brown potatoes, thawed
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 ounces vegetarian sausage
- 1 medium bell pepper, chopped
- 1 cup chopped mushrooms
- 4 large eggs
- 2 large egg whites
- 1 ½ cups shredded Cheddar cheese
- ¼ teaspoon hot sauce
- 1 medium tomato, sliced
- 1 teaspoon chopped fresh parsley
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 1/2-inch square baking dish with cooking spray.
- Press hash browns into the bottom and up the sides of the prepared dish. Spray with cooking spray and sprinkle with salt and pepper.
- Bake 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.
- When 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.
- Remove hash browns from the oven. Scoop veggie mixture on top.
- Combine 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.
- Return to the oven and bake until eggs are just set, 10 to 12 minutes.
- Remove 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.
- Slide a spatula around the edges and slice into 8 pieces. Serve hot.
Source
Original recipe: View Original