Recipes Breakfast and Brunch Breakfast Casserole Recipes Hash Brown Breakfast Casserole Recipes Vegetarian Hash Brown Casserole 4.7 (3) 3 Reviews 3 Photos This is a simple and delicious vegetarian version of a hash brown casserole with pico de gallo salsa. It may be made ahead of time and refrigerated. Submitted by Kmonson Published on June 19, 2019 Save Rate Print Share Close Add Photo 3 Prep Time: 10 mins Cook Time: 1 hr 5 mins Total Time: 1 hr 15 mins Servings: 10 Yield: 1 9x13-inch casserole Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients olive oil cooking spray 1 (22.5 ounce) package frozen hash brown potatoes 12 ounces shredded sharp Cheddar cheese 12 ounces pico de gallo 8 large eggs 1 cup milk ¼ teaspoon sea salt, or to taste ¼ teaspoon ground black pepper, or to taste Directions Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass pan with olive oil cooking spray. Spread out hash browns in 2 layers to fit the prepared pan. Sprinkle Cheddar cheese on top and pour pico de gallo over the cheese. Whisk together eggs and milk; pour evenly over the salsa layer. Season with salt and pepper. Cover dish with aluminum foil. Bake in the preheated oven for 1 hour. Remove foil and bake until top is golden brown, an additional 5 to 10 minutes. I Made It Print Nutrition Facts (per serving) 270 Calories 20g Fat 14g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 270 % Daily Value * Total Fat 20g 25% Saturated Fat 10g 52% Cholesterol 187mg 62% Sodium 505mg 22% Total Carbohydrate 14g 5% Dietary Fiber 1g 3% Total Sugars 3g Protein 16g 31% Vitamin C 6mg 7% Calcium 300mg 23% Iron 2mg 11% Potassium 415mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.