Vegetarian Hash Brown Breakfast Casserole

Ingredients and Weight:

• Frozen shredded hash browns: 24 ounces
• Olive oil: 2 tablespoons
• Onion, chopped: 1 medium
• Bell pepper, chopped: 1 medium
• Mushrooms, chopped: 4 ounce
• Spinach, chopped: 8 ounces
• Eggs: 8 large
• Milk: 2 cups
• Salt and pepper: to taste
• Shredded cheddar cheese: 2 cups
• Chives, chopped (optional): 1/4 cup

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Difficulty Level: 2 (Simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Heat olive oil in a skillet over medium-high heat. Sauté onion, bell pepper, and mushrooms until softened.
3. In a large bowl, combine hash browns, vegetable mixture, spinach, and 1 cup cheddar cheese.
4. In a separate bowl, whisk together eggs, milk, salt, and pepper.
5. Pour egg mixture over the hash brown mix and stir well to combine.
6. Transfer to an 8x8 inch baking dish. Sprinkle remaining cheddar cheese on top.
7. Bake for 45 minutes, or until the eggs are set and the casserole is bubbly.
8. Garnish with chives if desired.

Nutritional Information:

• Calories: 350 per serving
• Fat: 18 grams
• Protein: 25 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Comforting and hearty
• Fluffy hash browns
• Savory vegetables
• Melted cheddar cheese
• Perfect for breakfast, brunch, or dinner

User Comments:

• "This casserole was a hit at our family breakfast! It's so easy to make and everyone loved it."
• "The vegetables added a nice crunch and flavor to the dish."
• "I made this the night before and it reheated perfectly in the morning."

Special Precautions and Tips:

• If using fresh hash browns, grate them first.
• Use your favorite vegetables in this casserole, such as broccoli, zucchini, or tomatoes.
• Top with salsa, sour cream, or avocado for extra flavor.