Make this hash brown crust egg casserole for a weekend brunch or as part of your weekly meal prep. This is naturally gluten free but can easily be made Paleo but omitting the cheese and swapping out the cream for full-fat coconut milk. There is a bit of prep time required for this dish but we promise it is worth it.
Happy Cooking!
Hash brown Crust Egg Casserole
Want a healthy and satisfying breakfast, we've got you covered. This casserole has a hash brown crust and is filled with a light and fluffy egg and vegetable filling. It's the perfect dish for a weekly meal prep or a weekend brunch
Servings 9
Calories 522kcal
Ingredients
Crust
- 1 16oz package frozen hash browns, thawed
- 1 egg whisked
- 1/2 cup gouda cheese, shredded omit to make Whole30 or Paleo
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp granulated garlic
- 1/2 tsp salt
- 1/2 tsp pepper
Casserole
- 12 eggs whisked
- 1/4 cup heavy whipping cream sub coconut milk to make Whole30 or Paleo
- 1/2 tsp salt
- 1/2 cup gouda cheese, shredded omit to make Whole30 or Paleo
- 1 lb thick cut bacon
- 1 cup sliced mushrooms
- 1 cup asparagus, cut into roughly 1" pieces
- 1/4 cup diced green onions
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp granulated garlic
- 1/2 tsp pepper
- 1 tbsp avocado oil
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with tin foil or parchment paper and place the bacon in a single layer on the baking sheet. Put in the oven and cook for about 15 minutes or until it reaches your desired doneness. Remove to a paper towel lined plate and lower the oven to 400 degrees
- While your bacon is cooking prepare your crust. Spray a 9"X13" casserole dish with cooking spray. You'll want your hash browns to be mostly thawed. We find that taking them out of the freezer 20-30 minutes before you start cooking is enough time for them to sufficiently thaw but you could place them in the fridge overnight.
- Combine all of the crust ingredients and use a wooden spoon or your hands to fully incorporate. Line the bottom and sides of the prepared casserole dish evenly with the mixture, making sure to firmly press it up against the sides and bottom.
- Place in the 400 degree oven and cook for 15-25 minutes until it is slightly browned
- While the crust cooks you can prepare your filling. Add the eggs to a large bowl and whisk until light and airy. Whisk in your salt and heavy whipping cream and set aside for 10-15 minutes
- Heat a skillet over medium high heat and then had your avocado oil
- When skillet is hot, add your asparagus and mushrooms and cook for about 7 minutes until the asparagus has softened but still has a slight crunch
- Meanwhile, chop your bacon into 1 inch pieces.
- Add bacon, green onions, oregano, parsley, garlic, and pepper to the skillet and stir to combine. Cook for an additional minute to incorporate the flavors and then remove from the heat
- Whisk the gouda cheese into the eggs
- Once the crust is slightly browned remove from the oven and add the skillet mixture in an even layer over the crust
- Pour the egg mixture over vegetable and carefully stir to combine. Watch out that you don't mix in the crust
- Bake in the oven for 20-25 minutes until the eggs are set and a toothpick comes out clean
- Remove from the oven and allow to cool for 10-15 minutes
- Slice and enjoy!
Nutrition
Serving: 1g | Calories: 522kcal | Carbohydrates: 5g | Protein: 51g | Fat: 58g | Saturated Fat: 20g | Cholesterol: 1260mg | Sodium: 1147mg | Potassium: 645mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2068IU | Vitamin C: 2mg | Calcium: 278mg | Iron: 6mg
What a great idea!
Thanks 🙂
We made this for breakfast this week! So good
Awesome, glad you liked it!