Name: Low Calorie and Super Simple Vegetarian Hash Brown and Eggs Casserole: Perfect For The Weekend
Prep time: 18 min
Total time: 78 min
Ingredients: 1 cup red bell pepper, chopped; 1 cup onion, chopped; 1 cup tomatoes, chopped, drain any liquid ((I used grape or cherry tomatoes and cut in half)); ½ cup fat-free cottage cheese; ½ cup nonfat Greek plain yogurt (or plain nonfat yogurt or fat-free sour cream); ½ cup light cheddar cheese, shredded; ½ cup nonfat milk; 2 eggs, beaten, (I like using Egg-Land Best eggs); 2 egg whites; 1 teaspoon Lawry’s seasoning salt or salt, divided; Black pepper, to taste; 4 cups frozen hash brown potatoes, (shredded and not defrosted, see shopping tips); Cooking spray, (I like olive oil spray); ¼ cup light cheddar cheese, (shredded for topping)

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Enjoy all the great flavors of breakfast in one easy, dreamy, cheesy dish. It’s a vegetarian version of my very popular Skinny Hash Browns, Bacon and Eggs Breakfast Casserole. It freezes great so you can have it for a quick weekday breakfast. Or, how about a hearty breakfast for dinner? You’ll surely love that too! Each serving has only 169 calories and 5 grams of fat. So low in everything, enjoy every yummy bite, guilt-free!

Skinny, Vegetarian Hash Browns and Eggs Breakfast Casserole

Why You’ll Love Low Calorie and Super Simple Vegetarian Hash Brown and Eggs Casserole

My Low Calorie and Super Simple Vegetarian Hash Brown and Eggs Casserole is a fantastic option for your diet-conscious foodie. This dish offers a hearty and satisfying breakfast or brunch experience without the guilt. Packed with flavorful hash browns, fluffy eggs, and a touch of cheese, it's a delicious and nutritious meal that aligns perfectly with a healthy lifestyle. The simplicity of the recipe makes it easy to prepare, even on busy mornings, making it a convenient and enjoyable way to start your day.

Ingredients for Low Calorie and Super Simple Vegetarian Hash Brown and Eggs Casserole

Vegetable Base:

1 cup red bell pepper, chopped: Adds color, sweetness, and vitamin C.
1 cup onion, chopped: Provides a savory base flavor.
1 cup tomatoes, chopped: Offers a tangy flavor and additional nutrients.

Dairy Products:

½ cup fat-free cottage cheese: Provides protein and a creamy texture.
½ cup nonfat Greek plain yogurt or plain nonfat yogurt or fat-free sour cream: Adds tanginess and creaminess.
½ cup light cheddar cheese, shredded: Offers a melty texture and a touch of saltiness.
½ cup nonfat milk: Adds moisture and helps to bind the ingredients together.

Eggs:

2 eggs, beaten: Provide protein and help to bind the ingredients.
2 egg whites: Add additional protein and reduce the fat content.

Seasonings:

1 teaspoon Lawry's seasoning salt or salt: Enhances the overall flavor.
Black pepper: Adds a touch of heat and balances the flavors.

Hash Browns:

4 cups frozen hash brown potatoes, shredded and not defrosted: Provides a hearty and satisfying base for the casserole.

Topping:

¼ cup light cheddar cheese, shredded: Adds a melty and cheesy topping.

This combination of ingredients offers a flavorful and nutritious casserole while keeping the calorie and fat content low.

How to Make Low Calorie and Super Simple Vegetarian Hash Brown and Eggs Casserole

Key Steps:

Prepare the Oven and Baking Dish: Preheat the oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius) to ensure even cooking. Coat a 9x9-inch baking pan with cooking spray to prevent sticking and facilitate easy cleanup.
Prepare the Vegetables: Microwave the onions and red bell pepper for approximately 2 minutes to soften them. This step saves time and helps to release their natural flavors.
Combine Ingredients: In a large bowl, combine the cooked vegetables, dairy products, eggs, seasoning, and shredded cheese. Stir the mixture thoroughly to ensure even distribution of flavors and textures.
Assemble the Casserole: Pour the well-combined mixture into the prepared baking pan. Spread the mixture evenly to create a uniform layer. Arrange the frozen hash browns on top, breaking up any large chunks to ensure even cooking. Generously spray the top of the casserole with cooking spray to add a golden-brown crust. Sprinkle a generous amount of seasoning salt and pepper for added flavor.
Bake the Casserole: Cover the casserole with foil to prevent moisture loss and ensure even cooking. Bake in the preheated oven for 30 minutes. Remove the foil and sprinkle the top with shredded cheese. Continue baking for an additional 30 minutes, or until the casserole is set and the hash browns are golden brown. Keep a close eye on the casserole during the broiling stage to prevent burning.
Let it Set: Remove the casserole from the oven and let it rest for approximately 10 minutes before serving. This allows the flavors to meld and the casserole to set properly.

Ingredient Roles:

Vegetables: Contribute flavor, nutrients, and color to the casserole.
Dairy products: Add creaminess, protein, and fat, providing a satisfying texture and richness.
Eggs: Act as a binding agent, holding the ingredients together and contributing protein.
Cheese: Melts and adds a creamy, cheesy flavor, enhancing the overall taste.
Hash browns: Provide a hearty texture and additional carbohydrates, making the casserole more filling.
Seasonings: Enhance the flavor profile of the casserole and balance the other ingredients.

Cooking Techniques:

Microwaving: Used to soften the vegetables quickly and efficiently, saving time and preserving their nutrients.
Baking: Creates a golden-brown crust and ensures the casserole is cooked thoroughly.
Broiling: Adds a crispy texture to the hash browns, providing a satisfying contrast to the creamy interior.

Serving and Storing:

Serving: The casserole can be served immediately or reheated for a convenient meal.

Storing: Leftovers can be stored in an airtight container in the refrigerator for up to a few days.

Helpful Tips About this Recipe

Makes 6 serving (each serving, 1 slice)

Shopping Tips
Whenever a recipe calls for using the full egg, I LOVE Egg-Land’s Best eggs! They have less saturated fat, less cholesterol, more Vitamin D, more Vitamin E and double the Omega 3 than regular eggs.
Most supermarkets see them in the egg aisle.

Frozen Hash Brown potatoes are sold in most supermarkets. They contain no fat, just shredded potatoes. I used Ore Ida’s frozen plain shredded hash browns.
One serving (1¼ cups) has 70 calories, 0g fat, 10g carbs, 1g protein, 0.6g fiber, 0g sugar, 12mg sodium

WW SmartPoints 3-Blue
WW SmartPoints 4-Green

SKINNY FACTS: for 1 serving
160 calories, 5g fat, 2g sat. fat, 60mg chol, 14g protein, 14g carbs, 2g fiber, 486mg sod, 3g sugar

FACTS: for Freestyle SmartPoints
103 calroies, 2g sat. fat, 2g sugar, 8g protein

Low Calorie and Super Simple Vegetarian Hash Brown and Eggs Casserole: Perfect For The Weekend

5 from 1 vote

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Prep Time 18

Bake Time: 1

Total Time 1 18

Course Breakfast, Main Course

Cuisine American

Servings

Calories 160 kcal

Ingredients

1 cup red bell pepper, chopped
1 cup onion, chopped
1 cup tomatoes, chopped, drain any liquid (I used grape or cherry tomatoes and cut in half)
½ cup fat-free cottage cheese
½ cup nonfat Greek plain yogurt or plain nonfat yogurt or fat-free sour cream
½ cup light cheddar cheese, shredded
½ cup nonfat milk
2 eggs, beaten, I like using Egg-Land Best eggs
2 egg whites
1 teaspoon Lawry’s seasoning salt or salt, divided
Black pepper, to taste
4 cups frozen hash brown potatoes, shredded and not defrosted, see shopping tips
Cooking spray, I like olive oil spray

Ingredients for Topping:

¼ cup light cheddar cheese, shredded for topping

Instructions

Preheat oven to 350 degrees. Coat a 9 x 9-inch baking pan with cooking spray.
Cook onions and red bell pepper in microwave for 2 minutes, to soften.
In a large bowl, add cooked onions and peppers, tomatoes, cottage cheese, yogurt, ½ cup shredded cheese, milk, eggs, egg whites, ½ teaspoon seasoning salt or salt and pepper. Mix together well.
Pour mixture into baking pan. Spread evenly. Cover the top evenly with frozen hash browns. Make sure to break up the chunks of potato. Spray the top generously with cooking spray. Sprinkle top with ½ teaspoon seasoning salt or salt and a little pepper.
Cover casserole with foil and bake for 30 minutes. Remove foil, sprinkle with ¼ cup shredded cheese and bake an additional 30 minutes. To crisp, the hash browns, place under broiler for 2-3 minutes until golden brown. Be sure to keep an eye on it while broiling to not burn.
Remove from oven and let rest for 10 minutes to set. Cut into 6 slices.
This casserole can be reheated and it freezes great too! It can be easily doubled and made in a 13 x 9-inch baking dish.

Nutrition

Serving: 1sliceCalories: 160kcalCarbohydrates: 14gProtein: 14gFat: 5gSaturated Fat: 2gCholesterol: 60mgSodium: 486mgFiber: 2gSugar: 3gBlue Smart Points: 3Green Smart Points: 4Plus Points: 4

Tried this recipe?Let me know how it was!

Low Calorie and Super Simple Vegetarian Hash Brown and Eggs Casserole: Perfect For The Weekend

Why You’ll Love Low Calorie and Super Simple Vegetarian Hash Brown and Eggs Casserole

Ingredients for Low Calorie and Super Simple Vegetarian Hash Brown and Eggs Casserole