VEGETARIAN HASH BROWN CASSEROLE | ALLRECIPES
This is a simple and delicious vegetarian version of a hash brown casserole with pico de gallo salsa. It may be made ahead of time and refrigerated.
Provided by Kmonson
Total Time 1 hours 15 minutes
Prep Time 10 minutes
Cook Time 1 hours 5 minutes
Yield 1 9x13-inch casserole
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass pan with olive oil cooking spray.
- Spread out hash browns in 2 layers to fit the prepared pan. Sprinkle Cheddar cheese on top and pour pico de gallo over the cheese.
- Whisk together eggs and milk; pour evenly over the salsa layer. Season with salt and pepper. Cover dish with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove foil and bake until top is golden brown, an additional 5 to 10 minutes.
Nutrition Facts : Calories 269.7 calories, CarbohydrateContent 14.4 g, CholesterolContent 186.5 mg, FatContent 19.7 g, FiberContent 0.9 g, ProteinContent 15.6 g, SaturatedFatContent 10.3 g, SodiumContent 504.7 mg, SugarContent 2.8 g
VEGETARIAN BREAKFAST CASSEROLE WITH HASH BROWNS | ALLRECIPES
This is an easy and flavorful dish that looks beautiful and is great for special occasions or everyday eating. I use any variety of ingredients. The below recipe is my family's favorite combination. Serve with fruit and a green salad for a healthy start!
Provided by Jones
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 1/2-inch square baking dish with cooking spray.
- Press hash browns into the bottom and up the sides of the prepared dish. Spray with cooking spray and sprinkle with salt and pepper.
- Bake in the preheated oven until lightly browned and crisp all over, 35 to 45 minutes. Note that the top edges will brown very quickly and become very dark; you can cut that away it it becomes too dark.
- When the hash browns are baking, heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, 5 to 10 minutes. Add thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook for 1 minute. Add sausage; cook and stir until crumbly and brown, 5 to 7 minutes. Add bell pepper and mushrooms; cook until mushrooms are tender, about 10 minutes. Drain any excess liquid from the skillet.
- Remove hash browns from the oven. Scoop veggie mixture on top.
- Combine 4 eggs and 2 egg whites in a bowl with Cheddar cheese and hot sauce. Mix until eggs just come together without being frothy. Pour over veggie mixture and spread evenly.
- Return to the oven and bake until eggs are just set, 10 to 12 minutes.
- Remove from the oven and spread sliced tomato over top. Lightly season with salt and pepper and sprinkle with parsley. Return to the oven for 1 minute.
- Slide a spatula around the edges and slice into 8 pieces. Serve hot.
Nutrition Facts : Calories 252.6 calories, CarbohydrateContent 18.8 g, CholesterolContent 115.2 mg, FatContent 18.7 g, FiberContent 2.4 g, ProteinContent 14.3 g, SaturatedFatContent 7.8 g, SodiumContent 408.4 mg, SugarContent 1.9 g
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