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Veggie Breakfast Casserole

Veggie breakfast casserole with golden hash browns layered with diced bell peppers and wilted spinach, then baked into a set egg custard and topped with melted cheddar. This make-ahead breakfast bakes at 350°F until firm, sliceable, and warm in every forkful.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Veggie filling
  • 1 cup bell peppers, diced Dice into small, even pieces so they bake tender and distribute evenly.
  • 1 cup spinach Use fresh spinach; plan to wilt it during baking.
Casserole base
  • 6 eggs Large eggs help the casserole set into a sliceable custard.
  • 1.5 cup milk Whole or 2% milk both work for a creamy egg custard.
  • 4 cup hash browns Use thawed hash browns for best texture.
  • 2 cup shredded cheddar Reserve a little for extra melt on top if desired.

Equipment

  • 1 sheet pan

Method
 

Layer and season
  1. Preheat the oven to 350°F and lightly grease a baking dish so the casserole releases cleanly after baking.
  2. Layer the hash browns and diced bell peppers in the baking dish in an even, compact layer.
  3. Scatter the spinach over the hash browns so it wilts as the casserole bakes.
Make the egg custard
  1. Whisk the eggs and milk together until smooth and the mixture is uniform in color.
  2. Pour the egg mixture over the hash browns and veggies so everything is moistened and ready to bake.
  3. Top evenly with the shredded cheddar to create a melted, browned finish.
Bake and serve
  1. Bake at 350°F for 45 minutes, until the center is set and the top is melted with a light golden cue.
  2. Let the casserole stand briefly, then slice and serve warm for the cleanest cuts and best custard texture.

Notes

Pro tip: If your hash browns are extra wet, spread them out first to dry slightly so the custard sets without a watery layer. Refrigerate leftovers in a covered container for up to 3 days; reheat individual slices in the microwave until hot. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge and reheat. For a lower-fat option, use reduced-fat shredded cheddar and 2% milk.