When you think about breakfast, are you excited? You WILL BE when you have this Paleo and Whole30 friendly Vegetable Breakfast Casserole with hash brown crust! It’s loaded with healthy veggies and eggs, plus absolutely delicious!
This recipe was originally published 10/2019 and was republished 7/2022 with new information and pictures.
Just wait until you take your first magical bite of this vegetable-loaded breakfast casserole, because then you’ll be completely sold on this recipe!
This healthy egg bake made with eggs, onion, tomato, and spinach, seasoned with nutritional yeast, and all cooked on a crispy hash brown crust.
It’s great for a special brunch or holiday mornings, or you can even make it for your weekly meal prep.
- Coconut Milk
- Tomatoes, Spinach, and Red Onion (or any other veggies you prefer).
- Ghee. Warm it gently in the microwave for about 20 seconds to melt it.
- Nutritional Yeast
- Salt & Pepper
- Nutritional yeast is used to add a bit of savory, cheese-y flavor. Nutritional yeast is my Whole30 secret weapon (I use it in everything!). It’s vegetarian and vegan friendly and totally dairy free. If you don’t have it on hand, simply omit it.
- Feel free to substitute any mix of vegetables you have on hand or enjoy. That’s what’s so nice about breakfast casseroles — You can totally customize them!
- Optionally, add in 1/2 cup crumbled bacon or breakfast sausage.
- You can substitute melted butter or oil for the ghee.
🔪 Step by Step Instructions
Step 1: Do the prep work.
Preheat the oven to 350°F (176°C). Dice the tomatoes and onions. Roughly chop the spinach leaves into bite-sized pieces.
Use a box grater to shred the potatoes into hash browns. You can peel the potatoes first if you’d like or leave them unpeeled.
Time-Saving Tip: Save a step and buy pre-shredded hash browns.
Step 2: Prepare the hash brown crust.
Mix the potatoes with melted ghee.
Spread and press the potatoes it into a baking dish (I used my beloved Emile Henry 8×8 Baking Dish). Bake the potatoes until they’re nice and crispy.
Tip: Keep the oven on! After you take out the crisped potato crust, don’t turn the oven off. It’s so easy to get into auto mode and shut it off, but try to remember to keep it on for the next step!
Step 3: Assemble and cook the casserole.
Crack the eggs. Whisk the eggs and coconut milk together.
When you whisk the coconut milk and eggs, don’t worry if there are a few clumps! Coconut milk is solid at room temperature so that’s normal and it will melt into the mixture once it starts to cook.
Pour the egg mixture into the baking dish and stir in the veggies gently, without disturbing the crust.
Bake until the eggs are cooked through. Remove from the oven, allow to cool slightly, then slice and serve.
💡 Tips & Notes
Allow the leftovers to cool completely, then transfer to an airtight container. Cover and store in the refrigerator for 3-4 days, per FDA.
The best way to reheat egg casseroles is to set one serving at a time in an air fryer preheated to 350°F. Cook for about 4 minutes, which allows enough time for the the eggs to warm and the crust to crisp up again. (another reason I love my air fryer!). If you don’t have an air fryer, it’ll still be great heated in a microwave, but the crust may not stay crispy.
Yes! Because all the ingredients are compatible, this recipe is 100% Whole30 compatible.
Serve with fruit salad, sliced avocado, turkey bacon, or sausage.
Yes! To make this recipe keto friendly and low in carbs, simply skip the hash brown crust.
More Delicious Breakfast
- Chorizo Frittata with Potato and Kale
- Pesto & Spiralized Zucchini Egg Nests
- Easy Whole30 Shakshuka
- Bacon & Spinach Egg Muffins
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Vegetable Breakfast Casserole with Hashbrown Crust
- 8×8 baking dish
- 10 eggs
- 3 medium russet potatoes
- 3 Tablespoons ghee
- 1/4 cup full fat coconut milk
- 2 Tablespoon nutritional yeast optional
- 1/2 red onion
- 2 cups baby spinach
- 2 roma tomatoes
- 3/4 teaspoons salt divided
- 1/2 teaspoons pepper
Do the prep work
- Preheat your oven to 350°F (176°C).
- Dice the onion and tomatoes. Wash the potatoes, then use a box grater to shred the potatoes into hash browns. Set the hashbrowns in a bowl.
Make the hash brown crust
- Warm the ghee until it's liquified by adding the ghee to a small bowl, then microwaving it for about 10 seconds at a time until melted.
- Pour the ghee into the hash browns and stir. Pour the mixture into the baking dish. Press the hash browns evenly into the baking dish, about 1/2 inch deep across the bottom and on the sides.
- Place the baking dish in the oven for about 45-50 minutes or until the hashbrowns are browning and crispy. Sprinkle lightly with 1/4 tsp salt. Leave the oven on while you prepare the filling.
Make the egg casserole
- Lay the spinach, onions, and tomatoes on top of the crispy hashbrowns.
- Whisk the eggs with the coconut milk, the rest of the salt, and pepper. Pour the mixture into the baking dish and gently stir just the egg mixture and vegetables. Sprinkle with nutritional yeast and give another gentle stir.
- Return the baking dish the oven for 30 minutes, or until the eggs are cooked through. Keep a close eye on them near the end of cook time.
- Remove from the oven, slice, and serve!
- To store leftovers: Allow the leftovers to cool completely, then transfer to an airtight container. Cover and store in the refrigerator for 3-4 days, per FDA.
- When you whisk in the coconut milk, don’t worry if it’s a little clumpy. Coconut milk is solid at room temp or cooler, so unless you warm it gently first, it’ll probably be clumpy. Don’t sweat it!
- You can definitely substitute frozen hash browns! It’ll save you a little time and dirty dishes. Just allow them to defrost before cooking.