Vegetarian Egg and Hashbrown Casserole is an easy meal that will satisfy your weekend cravings for a delicious breakfast. Perfect for your family breakfast or brunch.
Preheat oven at 350 and grease a 2 quart casserole.
Melt 3 T butter, stir in flour, salt, pepper and blend until smooth.
Slowly stir in milk, and stir until thickened.
Add hash browns, eggs then stir to combine.
Bake uncovered 30 minutes or until hot and bubbly.
Top with scallions and parsley, ENJOY!
Notes
How long does egg casserole last in the refrigerator?
You can wrap leftovers up and keep in the fridge for 3 to 4 days.
Can I add cheese to this casserole?
Absolutely. Some shredded cheddar or other variety would be great. You could stir some into the mixture before baking or top some at the end for it to melt on top.
Can I add meat to this vegetarian egg and hash brown casserole?
Of course. Cooked chopped bacon, ham or sausage would be a great option to add to this breakfast casserole.
Do I need to thaw the hashbrown first?
Nope. That's what makes this a great breakfast to make and serve. It's quick to throw together, perfect for a brunch!