This Easy Hash Brown Egg Casserole (No Meat ) is cheesy comfort food in the morning. This is one of the best breakfast casserole recipes to feed a group of hungry mouths.
It was my turn to feed 30 plus hungry swimmers after a conditioning workout.
While I am not a morning person, these swimmers are! And after an hour in the gym, they are hungry!
I came up with this original recipe and it was swimmer approved.
It was important for me to create some kind of make ahead breakfast casserole containing protein and carbs that I could make the night before and could be reheated at 6 am. the next morning.
When you’re cooking for a crowd having an easy to follow recipe with every day ingredients takes the stress out of providing a big breakfast.
What you need to make this easy hashbrown breakfast casserole?
You will need a handful of simple ingredients.
Eggs are cheap and easy to find at your local grocery store. They also pack a punch in the protein department.
A few bags of frozen hash brown potatoes and shredded cheddar cheese and voila, breakfast is served!
If purchasing plain hash brown potatoes, diced green onions and red bell pepper would add great flavor.
I chose a shortcut for this recipe and used O’Brien style hash browns which are loaded with bell peppers and onions.
It saved me one extra step preparing this recipe. After all I was making more than one casserole. These 30 hungry swimmers are big eaters.
Because there are a few vegetarians on the team I kept this casserole meat-free. But you could easily add crispy bacon bits or browned breakfast sausage to the recipe.
How to make this easy breakfast casserole
An hour in the oven until the egg mixture is firm and the potatoes are soft is all it takes. This hash brown egg bake would be perfect for any holiday breakfast.
It can be made ahead of time, refrigerated and simply reheated first thing in the morning in a 350°F oven for about an hour.
Just be sure to cover this casserole dish with foil while reheating to keep it from drying out. I also served these hungry swimmers my Apple Cinnamon Oatmeal Bake.
That is another great breakfast recipe chock-full of oats, sweet apples, crunchy pecans and plump juicy raisins. It serves plenty and is a crowd pleaser on holiday mornings or any morning.
Be sure to get that recipe too.
This is one of my family’s favorite breakfast casseroles and it is such an easy recipe that even the kids can chip in to help make this. We will serve this for Christmas breakfast with fresh fruit and breakfast meats, including crispy bacon and sausage links.
For a vegetarian hash brown egg casserole (no meat), you can add in fresh veggies of your choice, use shredded potatoes instead of cubed and even swap out traditional frozen potatoes for sweet potatoes.
Use sharp cheddar cheese or even Monterey jack cheese if you prefer something stronger than mild cheddar.
Hungry for more favorite recipes?
The entire family is going to love these delicious breakfast ideas.
- Creamed Chipped Beef on Toast or English Muffins
- Pumpkin Pie Overnight Oats
- Shrimp Breakfast Bowl
- Apple Pie Pancake Casserole
If you try a recipe, please use the hashtag #HOMEANDPLATE on INSTAGRAM for a chance to be featured! FOLLOW HOME & PLATE ON FACEBOOK | INSTAGRAM | PINTEREST FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
REMEMBER TO SUBSCRIBE TO HOME & PLATE NEWSLETTER TO RECEIVE NEW RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
Easy Cheesy Hash Brown Egg Casserole (No Meat)
- 1 32-ounce bag frozen hash browns, with peppers and onions
- 15 large eggs, beaten
- 2 cups of shredded cheddar cheese
- Salt & pepper
- 1 pack bacon, optional
- Preheat the oven to 350°F. Prepare a 9 x 13 inch baking dish with cooking spray.
- If adding bacon, chop the bacon before frying. Fry the bacon pieces until crisp. Remove to a paper towel lined plate.
- Mix together the eggs and one cup of the shredded cheddar cheese. Add half the bacon. Season with salt and pepper. Add the frozen hash brown potatoes and mix together well.
- Pour the mixture into the prepared casserole pan and top with the remaining 1 cup of shredded cheddar cheese and bacon. Bake for one hour or until the top is golden brown and the hashbrown casserole is fork firm. Serve immediately.
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!