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This is a picture of the veggie breakfast casserole. The casserole is dark yellow with orange melted cheese on top. There are pieces of red pepper and green spinach on the inside.
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4.84 from 12 votes

Veggie Breakfast Casserole

Need more veggies in your life? What about protein? Start your day with this healthy veggie breakfast casserole.
Prep Time15 minutes
Cook Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast casserole, healthy breakfast, veggie breakfast casserole
Servings: 4
Calories: 280kcal
Author: Jordan Smith

Equipment

  • oven
  • casserole dish
  • Blender

Ingredients

  • 3 cups hashbrowns shredded
  • 2 peppers chopped
  • ½ onion chopped
  • 6 cups spinach chopped
  • 1.5 cups egg whites
  • 1 cup nonfat cottage cheese
  • ½ cup cheddar cheese shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • dashes of hot sauce

Instructions

  • Gather & chop ingredients.
  • Heat skillet on medium-high heat. Add olive oil to skillet.
  • Add veggies. Cook until tender, about 8 minutes. Sprinkle with salt and pepper.
  • Add in chopped spinach and cook until wilted, about 2 minutes. Set aside.
  • Blend cottage cheese, egg whites, seasonings (& hot sauce, optional) in a blender.
  • Grease a casserole dish with cooking spray.
  • Pour the hashbrowns in an even layer in the dish. Pour egg white & cottage cheese mixture evenly over the hashbrown layer. Add the veggies into a layer next.
  • Sprinkle the top with shredded cheese.
  • Bake at 350 for 40 mins.
  • Let cool and enjoy.

Nutrition

Calories: 280kcal | Carbohydrates: 29g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 491mg | Potassium: 717mg | Fiber: 5g | Sugar: 7g | Vitamin A: 264IU | Vitamin C: 182mg | Calcium: 65mg | Iron: 6mg