The BEST Healthier Hashbrown Breakfast Casserole

Name: The BEST Healthier Hashbrown Breakfast Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 12 servings
Ingredients: 1 tablespoon Avocado Oil; 2 cup Plain Whole Milk Greek Yogurt; 3 cup baby spinach leaves cut chiffonade; 4 cup Frozen Hash Brown; 1 teaspoon Salt; 1 teaspoon Dijon Mustard; 2 cup Cheddar Cheese, shredded; 1 pcs Red Bell Peppers, finely diced; 0.5 pcs Onion, diced; 6 pcs eggs

Meet our new favorite breakfast casserole. This healthier hashbrown breakfast casserole has it all: it’s easy to make, absolutely delicious, AND it contains veggies! A great breakfast for a crowd or a family brunch.

EvaWestonRDN_WNW

Prep10 min

Cook50 min

Total1 hr

Servings12

Difficultyeasy

AmericanBreakfast

Ingredients

1 tablespoonAvocado Oil
2 cupPlain Whole Milk Greek Yogurt
3 cupbaby spinach leaves cut chiffonade
4 cupFrozen Hash Brown
1 teaspoonSalt
1 teaspoonDijon Mustard
2 cupCheddar Cheese, shredded
1 pcsRed Bell Peppers, finely diced
0.5 pcsOnion, diced
6 pcseggs

Instructions

1
Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
2
Dice the bell pepper and onion. Heat a large skillet over medium-high heat. Add the avocado oil and saute the bell pepper and onions until they begin to soften and the onion is translucent. Add the veggies to the prepared baking dish.
3
Chiffonade or chop the spinach into small strips. Add to the dish along with the hashbrowns and 1.5 cups of the cheese. Stir gently to combine.
4
Whisk together the eggs, salt, mustard, and Greek yogurt. Pour evenly over the hashbrown mixture in the baking dish. Top with the remaining 1/2 cup cheese.
5
Bake for 45-50 minutes or until golden brown and the eggs are set. Serve warm.