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Stroller Envy

Veggie-Packed Hashbrown Casserole with Peppers and Spinach

Peppers and spinach add color to an egg, potato and cheddar casserole.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 24 oz frozen shredded hash browns thawed in refrigerator, squeezed dry
  • 8 large eggs
  • 1 1/4 cups whole milk
  • 1 1/2 cups shredded cheddar divided
  • 2 bell peppers diced
  • 5 oz baby spinach chopped
  • 1 tablespoon olive oil plus 1 teaspoon for dish
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oven to 350°F. Oil a 9x13-inch dish with 1 teaspoon oil. Heat remaining oil in a skillet and cook peppers over medium heat 6–8 minutes. Add spinach and cook 2–3 minutes until wilted and liquid evaporates. Cool slightly.
  2. Whisk eggs, milk, salt, garlic powder and pepper. Stir in potatoes, vegetables and 1 cup cheddar. Spread in dish and top with remaining cheese.
  3. Bake 45–55 minutes until center is set and reaches 165°F. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
For breakfasts later in the week, refrigerate only the portions you will eat within 3–4 days. Freeze the rest promptly after chilling, wrapped individually, for up to 2 months. Thaw in the refrigerator overnight; reheat covered in a 350°F oven or microwave in intervals until the center reaches 165°F.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.