Recipes Breakfast and Brunch Breakfast Casserole Recipes Hash Brown Breakfast Casserole Recipes Vegetarian Breakfast Casserole with Hash Browns 5.0 (2) 2 Reviews 2 Photos This is an easy and flavorful dish that looks beautiful and is great for special occasions or everyday eating. I use any variety of ingredients. The below recipe is my family's favorite combination. Serve with fruit and a green salad for a healthy start! Submitted by Jones Published on October 6, 2014 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 50 mins Total Time: 1 hr 10 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Directions 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. Cook's Notes: You can use 5 roasted, cooled potatoes in place of hash browns. Any fresh herbs work in place of parsley (sage, oregano, thyme). You can use meat sausage if not serving to vegetarians. I Made It Print Nutrition Facts (per serving) 253 Calories 19g Fat 19g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 253 % Daily Value * Total Fat 19g 24% Saturated Fat 8g 39% Cholesterol 115mg 38% Sodium 408mg 18% Total Carbohydrate 19g 7% Dietary Fiber 2g 9% Total Sugars 2g Protein 14g 29% Vitamin C 23mg 25% Calcium 189mg 15% Iron 2mg 11% Potassium 577mg 12% * 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.