Vegetable and Hashbrown Egg Casserole

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This simple Vegetable and Hashbrown Egg Casserole is the perfect hearty meal to make to feed a crowd. This healthy version uses fresh mushrooms and zucchini combined with shredded hashbrowns and cheese!

177 CAL 10g CARBS 9g FAT 13g PROTEIN

This Hashbrown Egg Casserole loaded with fresh veggies is the perfect dish to serve for brunch or make ahead for a hearty breakfast. 

With the holidays coming up, I am always looking for simple, tasty, healthy, one-dish meals. For breakfast, lunch, or dinner, it doesn't really matter. I'm all about more time with the family and less time in the kitchen.

This vegetable and hashbrown casserole fits the bill. It has it all — protein, veggies, starch, and just about every texture in there too. Whether you serve this dish for Christmas morning or Mother's Day brunch (well, as long as you're not the mom doing the cooking) it's sure to please everyone in your crowd.

However, you don't have to save it for just a special occasion. I mean, any old Saturday morning can be special, too. Basically, what I'm trying to say is, make this dish. Make it soon, make it often. It's a simple breakfast dish that's always a favorite. You can't go wrong with a base of sauteed vegetables, hash brown potatoes, and eggs.

You can use almost any combination of vegetables you enjoy, but I find myself almost always reaching for a combination of red onions, mushrooms, and zucchini. I love how it pairs with the potatoes, eggs, and cheese. To speed things up, I almost always use store-bought frozen or refrigerated hash browns instead of shredding my own at home.

Hashbrown egg casserole being sliced with a nice.

Side Dishes Serve with Hashbrown Egg Casserole

If you are serving a crowd, like a big crowd, as in a brunch for the whole extended family, well, then you might want to add a few dishes to the menu. That's okay, I have you covered there, too. You can serve a healthy breakfast spread that will please even the pickiest eater. In addition to this casserole, try serving:

  • Pancakes, as in these Banana and Egg Pancakes. Serve them with a side of fruit and real butter. Even the kids will love them.
  • Serve a side of low-sodium, lean bacon, turkey bacon, or chicken or turkey breakfast sausage.
  • This Lightened Up Apple Butter is a great spread to keep on your table to top pancakes, toast, bagels, or just about anything.
  • Jumbo Blueberry Oat Muffins are a great grain baked good to serve to a crowd.
  • Baked Blueberry Buttermilk Oatmeal is an amazing side dish — no one will miss the coffee cake!
  • Serve with a side of fresh-squeezed juices or a smoothie bar.
  • Add an oatmeal bar with all the fixins and let your guests help themselves.

Ideas for Customizing this Healthy Hashbrown Egg Casserole

The great thing about a casserole is you can make a bunch of changes and it still will taste good. (I mean, within reason, don't try anything too crazy that no one will want to eat.) For example, I have changed this recipe in the past by:

  • Swapping out the mushrooms, zucchini, and onions for spinach, black olives, and tomatoes. Or, try asparagus, kale, and eggplant (diced and skins removed).
  • Try using diced, frozen potatoes instead of shredded hash browns.
  • Add in cheddar cheese with the mozzarella.
  • Lay thin slices of tomatoes on top of the casserole before baking.
  • Use buffalo mozzarella, tomatoes, and basil for a "caprese" egg casserole.
  • Make this casserole into mini casseroles by cooking them in a muffin tin.

Healthy hashbrown casserole with eggs and veggies in a cast iron skillet.

How Many Vegetables Is Too Many?

I know I said add your own veggies — whatever you like. And you should, of course. But, keep in mind you can't add ALL the vegetables and expect the casserole to cook. So, keep the amounts listed in the ingredients in mind when you're adding in your vegetables and keep it to two cups and a quarter to start.

Some veggies, like spinach, kale, or other leafy greens will wilt up to almost nothing but still, keep those at a cup or two and don't go crazy. Heartier veggies (like winter squash) will need to be pre-cooked a little before putting in the casserole, or they will not bake all the way through and will come out too hard.

How Do I Add Sausage to This Casserole?

If you want to add sausage to this casserole (and that's a good idea, honestly), I'm behind it one hundred percent. You will have to cook the sausage beforehand though. Use crumbed or ground sausage (or you can try a vegan sausage substitute or seitan), and be sure it's cooked all the way through (no pink anywhere) before adding it to your casserole. Keep the sausage amount to about a cup as well, you don't want to overwhelm the casserole with too many ingredients.

This post was originally shared in 2014 but has been updated with new photos, tips, and ideas.

The Recipe
Vegetable and Hashbrown egg casserole in a cast iron skillet with fresh parsley.

Vegetable and Hashbrown Egg Casserole

177 CAL 10g CARBS 9g FAT 13g PROTEIN
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  • 2 tsp. olive oil
  • 1/4 cup red onions, diced
  • 1 cup mushrooms, sliced
  • 1 cup zucchini, diced
  • 1 cup shredded hash brown potatoes
  • 4 eggs
  • 2 egg whites
  • 1/2 cup skim milk
  • 1/2 cup part skim shredded mozzarella cheese
  • salt and pepper

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Preheat the oven to 350 degrees.


Heat the olive oil over medium heat. Stir in the onions, mushrooms, and zucchini and cook until just tender. Stir in the potatoes and remove from heat. Season with salt and pepper.


Whisk together the eggs, egg whites, and skim milk. Season with salt and pepper. Fold in the cheese.


Spray a baking dish with cooking spray. Add the vegetables and potatoes to the bottom of the dish. Cover with eggs.


Bake for 25-30 minutes until set.

Nutritional Facts
Serving Size: 1 slice
Amount Per Serving
Calories 177
Calories from Fat 86
% Daily Value *
Total Fat 9g
Saturated Fat 3g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 194mg
Sodium 197mg
Total Carbohydrate 10g
Dietary Fiber 1g
Sugars 3g
Protein 13g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Vegetable and Hashbrown Egg Casserole
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Maribeth heming...
January 13, 2020 - 10:21
Can this be made the day before and refrigerated until ready to bake
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Megan Eaton
October 16, 2016 - 09:44
Add a Rating:
I really enjoy this casserole! I decided to make it for all my breakfasts this week and it is a nice-sized portion. I substituted broccoli for the mushrooms as that's what I had in the fridge and it worked great! This could definitely be a fridge-cleanout kinda dish! 5 stars!
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