Meatless Friday: Hash-Brown Breakfast Casserole

Whether you're serving breakfast for dinner or a hot meal to start the day, try Barb Szyszkiewicz's meatless casserole. Download our printable recipe card!

Breakfast for dinner is always a big hit in my house, and this dish contains plenty of colorful bell peppers. It's a great way to use up those odd-sized pieces of peppers you wind up with when you cut bell pepper strips for dipping or stir-fries. You can add in other vegetables or change up the cheese to make this recipe your own.

Hash-Brown Breakfast Casserole

Makes 4 servings; see note below for instructions on doubling this recipe.

Ingredients:

10 oz. frozen shredded potatoes, thawed
Olive oil
Salt and pepper
5 eggs
1/4 cup milk
1/2 cup diced bell pepper (any color)
1/4 cup diced onion
1/2 tsp each garlic powder, salt, and pepper
1 cup Cheddar-Jack cheese, divided

Directions:

• Preheat oven to 400 degrees F.
• Brush deep-dish pie pan with olive oil.
• Press potatoes into an even layer in the bottom of the pan. Drizzle with oil and sprinkle with salt and pepper.
• Bake 30 minutes. While potato crust bakes, prep vegetables.
• Remove pan from oven and let cool 5 minutes; reduce oven temp to 350.
• Brush a little more olive oil on the sides of the pan.
• Sprinkle half the cheese, then the onions and peppers over the potatoes.
• Beat eggs with milk and seasoning. Pour over the top of cheese and vegetables. Sprinkle remaining cheese on top.
• Bake, uncovered, 25 to 30 minutes until eggs are set.

NOTE: This recipe can be doubled and baked in a 9x13-inch pan. Add 10 minutes to baking time after eggs are added.

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Copyright 2025 Barb Szyszkiewicz
Images: copyright 2025 Barb Szyszkiewicz, all rights reserved.