Vegetarian Hash Brown Casserole

4.5
(2)

This is a simple and delicious vegetarian version of a hash brown casserole with pico de gallo salsa. It may be made ahead of time and refrigerated.

2
2
Prep Time:
10 mins
Cook Time:
1 hrs 5 mins
Total Time:
1 hrs 15 mins
Servings:
10
Yield:
1 9x13-inch casserole

Ingredients

  • olive oil cooking spray

  • 1 (22.5 ounce) package frozen hash brown potatoes

  • 12 ounces shredded sharp Cheddar cheese

  • 12 ounces pico de gallo

  • 8 large eggs

  • 1 cup milk

  • ¼ teaspoon sea salt, or to taste

  • ¼ teaspoon ground black pepper, or to taste

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass pan with olive oil cooking spray.

  2. Spread out hash browns in 2 layers to fit the prepared pan. Sprinkle Cheddar cheese on top and pour pico de gallo over the cheese.

  3. Whisk together eggs and milk; pour evenly over the salsa layer. Season with salt and pepper. Cover dish with aluminum foil.

  4. Bake in the preheated oven for 1 hour. Remove foil and bake until top is golden brown, an additional 5 to 10 minutes.

Nutrition Facts (per serving)

270 Calories
20g Fat
14g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 270
% Daily Value *
Total Fat 20g 25%
Saturated Fat 10g 52%
Cholesterol 187mg 62%
Sodium 505mg 22%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 16g
Vitamin C 6mg 30%
Calcium 300mg 23%
Iron 2mg 11%
Potassium 415mg 9%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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