Vegetarian Breakfast Casserole with Hash Browns

This vegetarian breakfast casserole has a crispy crust of hash browns under a delicious mixture of eggs, vegetarian sausage, cheese, and vegetables.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 253 Calories

Ingredients

• 4 large eggs
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 teaspoon chopped fresh parsley
• 1 cup chopped mushrooms
• 4 cups frozen hash brown potatoes, thawed
• cooking spray
• 1 medium yellow onion, chopped
• 2 large egg whites
• 1 medium tomato, sliced
• 1 medium bell pepper, chopped
• 4 ounces vegetarian sausage
• 0.25 teaspoon salt
• 0.125 teaspoon ground black pepper
• 0.25 teaspoon dried thyme
• 1.5 cups shredded Cheddar cheese
• 0.25 teaspoon hot sauce

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 1/2-inch square baking dish with cooking spray.

Step 2

Press hash browns into the bottom and up the sides of the prepared dish. Spray with cooking spray and sprinkle with salt and pepper.

Step 3

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.

Step 4

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.

Step 5

Remove hash browns from the oven. Scoop veggie mixture on top.

Step 6

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.

Step 7

Return to the oven and bake until eggs are just set, 10 to 12 minutes.

Step 8

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.

Step 9

Slide a spatula around the edges and slice into 8 pieces. Serve hot.