Hashbrown Spinach Casserole

Hashbrown Spinach Breakfast Casserole is a delicious dish filled with eggs, milk, hashbrowns, onions, spinach, and cheese. It’s perfect for Christmas morning, special occasions, or brunch for a crowd. This is the best cheesy breakfast meal that you’ll make all year.

What is Hashbrown Spinach Breakfast Casserole? 

This recipe for hash brown breakfast casserole is easy to make and a healthy vegetarian option. There is no cream of mushroom soup, heavy cream, or other unnecessary fat or sugar. The eggs, fresh vegetables, and potatoes combine to make a tasty meal that can be made ahead of time for all kinds of occasions including weekday breakfast.

If you want something a bit hardier, check out the pepperoni and mushroom breakfast pizza casserole.

Ingredients: 

• 3 tablespoon butter: Unsalted butter is best since it adds no extra salt. 
• 10 eggs: Use fresh eggs for the best flavor.
• 2⁄3 cup milk: Whole milk works best for this casserole. 
• salt and pepper: Kosher salt and freshly ground black pepper have the most vibrant flavor. 
• 2 cups hash browns: Shredded frozen hashbrowns can be found in the freezer section of the grocery store. 
• 2 tablespoon olive oil: Any neutral oil will work for this dish. 
• 1 medium white onion, chopped: White onions are perfect because their flavor is bold and will still stand out after baking. 
• 7 oz (150g) fresh spinach: Pick through your spinach to make sure the leaves are fresh and none of them smell rotten. 
• 1⁄4 cup parmesan: You can buy a block of parmesan to shred yourself which tastes best and is usually the most cost-effective. 
• 1⁄2 cup mozzarella cheese: Mozzarella is mild and perfectly melty on this casserole.

Kitchen Tools Used

• Non-stick skillet
• Wooden spoon
• Mixing bowl
• Whisk
• Measuring cups and spoons
• 9"x13" baking dish

How to make hashbrown spinach breakfast casserole: 

Video Recipe:

For this recipe, you can use fresh or frozen hashbrowns. This guide to making homemade hashbrowns is a great reference to check before you begin this recipe. You will also want to prepare the baking dish (9"x13") with non-stick spray or butter to prevent sticking when baking.

1. Preheat the oven to 350F/180C.

2. Melt butter over medium heat and cook hash browns, without stirring, for 3-4 minutes. Stir and season with salt and pepper, and then cook for 3-4 minutes.

3. In another pan heat olive oil and cook onions for 5 minutes. Add spinach and cook until wilted (around 2-3 minutes).

4. Whisk eggs with milk, salt, and pepper.

5. Spread potato mixture on the bottom of a baking dish, top with onions and spinach.

6. Top with the egg mixture.

7. Sprinkle with parmesan and shredded cheese.

8. Bake for 40 minutes.

FAQs:

Tips for success: 

Here are a few tips for success and variations you can try to make this the best hashbrown spinach breakfast casserole you've ever had.

• Make sure to pat the hashbrowns dry before cooking to get the best texture.
• Spray or grease your baking dish before assembling the casserole to make removal easier. You can also line it with parchment paper to make it simple to lift the whole bake out of the container at once.
• Instead of using shredded hashbrowns, you can use tater tots, diced potatoes, or sweet potatoes instead.  
• If you want to add meat, cook it and add it to the dish before baking. Try bacon, ground sausage, ham, seasoned ground beef, or seasoned ground turkey. 

Can I make this breakfast casserole in a crockpot?  

Yes, it’s easy to make this dish ahead of time or even overnight in a slow cooker. This way you’ll have your morning free to do other things and you can eat when you’re ready. Start by cooking the hashbrowns, whisking the milk and seasonings, and combining them together in the bowl of the crockpot, just as you would the baking dish. Cover and cook for four hours on high. When it’s 15 minutes before you are ready to serve, sprinkle the top with cheese. Let this melt before serving.  

How to store:

To store leftover hashbrown spinach breakfast casserole after it is cooked, you simply need to allow it to cool then wrap in plastic wrap or store in an airtight container. It can be stored in the refrigerator for up to four days.

If you won't be able to finish the casserole before that time, you can follow the instructions in the FAQ section above for freezing in individual portions. In the freezer, this is good for up to 3 months.

More Breakfast Casseroles

Breakfast is a favorite meal of the day, and this recipe is just one of many we love serving. If you need new inspiration in your meal plan for breakfast or a bunch, then check out our family's favorites below. Make sure that you bookmark these, print out the recipes, or pin them to Pinterest to make soon!

• Crockpot Breakfast Casserole
• Hashbrown Breakfast Casserole
• Egg and Hashbrown Casserole
• Sausage Breakfast Casserole
• Biscuits and Gravy Casserole
• Potato Ham and Egg Breakfast Casserole