Name: Vegetarian Hash Brown Breakfast Casserole
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 6 large eggs; ½ cup milk (I used skim); ¼ teaspoon black pepper; ¼ teaspoon salt; 2 ½ cups frozen hash brown-style potatoes; ½ cup whole milk cottage cheese; 1 cup packed fresh spinach, roughly chopped; ¾ cup shredded cheddar cheese, divided

Description

This vegetarian hash brown breakfast casserole is a protein-packed breakfast that’s perfect for a make ahead weekday breakfast or a lazy weekend brunch. With just a handful of ingredients and minimal prep, this dish bakes up in no time!

Ingredients

Units Scale

6 large eggs
1/2 cup milk (I used skim)
1/4 teaspoon black pepper
1/4 teaspoon salt
2 1/2 cups frozen hash brown-style potatoes
1/2 cup whole milk cottage cheese
1 cup packed fresh spinach, roughly chopped
3/4 cup shredded cheddar cheese, divided

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Instructions

Preheat the oven to 350°F. Spray an 8×8-inch glass baking dish with non-stick spray.
Add the eggs, milk, salt, and pepper to the baking dish and whisk until combined.
Add the potatoes, cottage cheese, and 1/2 cup of the cheddar cheese, and mix well.
Stir in the chopped spinach.
Sprinkle with remaining cheese and cover with foil.
Bake for 1 hour, then remove the foil and bake for 10-15 more minutes until the top is golden and the eggs are set.
Let cool slightly, slice, and serve.