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Garden Hash Brown Egg Casserole - Gut Friendly Recipes
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Garden Hash Brown Egg Casserole

This well-balanced casserole is sure to keep you full and help get your veggies in!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Breakfast
Keyword: bell pepper, casserole, egg, garden, hash brown
Servings: 4
Author: GutFriendlyRecipes

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 8x8 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!