Easy Hashbrown and Spinach Breakfast Casserole
This casserole is a baked egg dish layered with shredded hashbrowns, fresh or frozen spinach, and cheese. It’s similar to a frittata but heartier thanks to the potatoes at the base. The spinach adds color, nutrition, and balance, making it a healthier alternative to traditional sausage-heavy casseroles.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
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3 cups frozen shredded hashbrowns (thawed)
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1 tablespoon olive oil or butter
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1 small onion, finely chopped
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2 cups fresh spinach (or 1 cup frozen spinach, thawed and squeezed dry)
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8 large eggs
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1 cup milk
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1 cup shredded mozzarella or cheddar cheese
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1 teaspoon garlic powder
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1 teaspoon salt
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½ teaspoon black pepper
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¼ teaspoon nutmeg (optional, pairs well with spinach)
Instructions
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Preheat oven – Set to 350°F (175°C) and grease a 9×13-inch baking dish.
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Cook onions and spinach – Sauté onion in olive oil until soft, then stir in spinach until wilted.
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Spread hashbrowns – Layer thawed hashbrowns evenly in the dish.
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Top with vegetables – Add the onion and spinach mixture over the potatoes.
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Mix egg base – Whisk eggs, milk, garlic powder, salt, pepper, and nutmeg until smooth.
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Pour over layers – Evenly distribute the egg mixture across the dish.
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Add cheese – Sprinkle shredded cheese generously on top.
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Bake – Cook for 35–40 minutes until the center is set and the top is golden.
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Cool and serve – Rest for 5 minutes before slicing.