If you’ve ever cooked breakfast for a crowd, you know how challenging it can be to please discriminating palates, especially first thing in the morning. That’s when having a flexible recipe for a hearty Veggie, Egg and Hash Brown Casserole comes in handy.
Adapted from a Mini Egg Casserole recipe submitted to Taste of Home by former innkeeper Lynn Stephens, I found this casserole to be the answer to my culinary prayers. Needing to please meat lovers and vegetarians alike, I found the following recipe can be layered and presented any number of ways, and I encourage you to experiment with your own favorite assortment of meats, vegetables, and cheeses to produce the end results both you and your guests are craving.
Cook’s note: layering this casserole with the hash browns on the bottom provides a sturdy base when cutting and serving to guests.
The morning I served this entree, our vegetarian guests were outnumbered 5:2. To ensure their needs were met, I left 1/3 of this casserole meat-free, layering the hash browns with veggies and cheese only (vegetarian portion pictured on the right).
Lynn’s Veggie, Egg and Hash Brown Casserole
(recipe featured on Inn Cuisine, adapted from former B&B owner, Lynn Stephens’, recipe for Mini Egg Casserole)
- 1 package (20 ounce bag) Simply Potatoes® Shredded Hash Browns
- 1 medium onion, peeled and chopped
- 1 medium green pepper, deseeded and chopped
- 1 medium red pepper, deseeded and chopped
- 6 ounces button mushrooms, sliced
- 6 ounces cooked ham, chopped into bite-size pieces
- 2 cups shredded cheese, any combination Cheddar, Monterey Jack, Provolone, Colby (or other cheese of your preference)
- 8 extra large eggs
- 2/3 cup milk
- 1/2 teaspoon ground mustard
- 1/2 teaspoon Cavender’s Greek Seasoning
- salt and fresh ground black pepper to taste
Spray your favorite 13×9x2″ or 11×9x3″ casserole dish with non-stick cooking spray and preheat oven to 350 degrees F. Begin by layering casserole dish with Simply Potatoes® Shredded Hash Browns, then top with onion, red and green peppers, mushrooms, ham, and cheese; sprinkle layers with salt and pepper if desired. In a mixing bowl, whisk eggs, milk, ground mustard and Cavender’s together until thoroughly combined. Pour egg mixture over the top of veggies and hash browns layered in casserole dish. If desired, press layers down to soak up more of the egg mixture, and gently break up top of casserole using fork tines if casserole looks too compacted.
Place casserole in the center of a preheated 350 degree F oven and bake for approximately 35-45 minutes, depending on accuracy of your oven (begin checking at 30 minutes, then every 5-10 minutes thereafter until casserole is done). To judge doneness, casserole should be set around edges and a knife inserted near the middle should come out clean. Remove from oven, allow to cool just slightly, then cut into squares of desired size and serve warm.
Yield: Serves 6-8 when presented with fresh fruit, oatmeal, breakfast meats, and/or breakfast bread(s).
For a real treat (with a bit of kick), try topping this Veggie, Egg and Hash Brown Casserole with “Slap Ya Mama” Cajun Seasoning—delish!
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{ 5 comments… read them below or add one }
well, first of all, i love that serving piece. secondly, this casserole is all kinds of awesome–so versatile and absolutely chock-full of tasty breakfast items. delightful!
Egg casseroles one of my favorite things. Now to find Cavender’s Greek seasoning. I appreciate the link to that. As usual it looks like something one would just have to make.
I love the secret ingredient of the Greek seasoning!
And Another wonderful breakfast delight. Casseroles seem to bring the blending of everything together for a more enjoyable breakfast (or anytime really). This is another to place in my receipe book and my “Must Make” list. Thanks…
Heavens. Just searching for an egg casserole, and this one looks delicious.
Did you bake the meat part and non-meat part in the same baking dish, as in the picture? Putting meat in part of the dish makes the whole dish non-vegetarian. Same thing with guests with any dietary restriction on any meat — you need to keep the meat in question completely out of the dish for it to be vegetarian.