Garden Hash Brown Egg Casserole
Looking for a way to incorporate more protein and veggies into your breakfast? This is the recipe for you!
Personally, I could eat eggs and hash browns probably every day for the rest of my life. It’s just one of those staple meals. However, sometimes I don’t always have the time to prepare it in the morning. Meal preppers – you will love this casserole! It is super easy to prep for an early morning or can be doubled for the week.
I strongly believe that getting a healthy breakfast in sets a tone for the day. This casserole is perfect because it will keep you full while getting in those micro-nutrients. I always try to incorporate some form of vegetable into my breakfast for great start and mindset. This dish does just that!
Please let me know what you think of this dish in the comments below. Enjoy! 🙂
Garden Hash Brown Egg Casserole
Ingredients
- 8 eggs
- 1/2 tsp pink Himalayan salt
- 1/2 tsp black pepper
- 2 cup hash browns
- 1 cup spinach
- 1/3 cup bell peppers minced
- 1/4 cup red onion minced
- 1/4 cup tomatoes chopped
Instructions
- Preheat oven to 375° F. Spray favorite cooking oil on 8×8 inch pan.
- Lay and pat 2 cup hash browns evenly across bottom of pan.
- Crack and whisk eggs into separate large bowl. Add and mix in 1/2 tsp pink Himalayan salt and black pepper.
- Mince 1/4 cup red onion and 1/3 cup bell peppers. Add and mix into egg mixture.
- Add 1 cup spinach into egg mixture and mix until all contents are evenly distributed.
- Pour egg mixture over top of hash brown in cooking pan.
- Dice tomatoes and sprinkle across top of uncooked casserole.
- Bake at 375° for 40-45 minutes. Let cool and enjoy!