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Vegetarian Hash Brown Casserole

This simple and delicious recipe is vegetarian version of a hash brown casserole with pico de gallo salsa can be made ahead of time and refrigerated.
Print Recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 10 servings
Course: Breakfast, Dinner, Side Dish
Cuisine: American
Calories: 270
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • olive oil cooking spray
  • 1 22.5 ounce package frozen hash brown potatoes
  • 12 ounces shredded sharp Cheddar cheese
  • 12 ounces pico de gallo
  • 8 large eggs
  • 1 cup milk
  • 0.25 teaspoon sea salt, or to taste
  • 0.25 teaspoon ground black pepper, or to taste

Method
 

  1. Preheat the oven to 400 degrees F (200 degrees C). Coat a 9×13-inch glass casserole dish with cooking spray.
  2. Place hash browns in the prepared dish; sprinkle Cheddar cheese on top and pour pico de gallo over cheese.
  3. Whisk eggs and milk together in a bowl; pour over pico de gallo. Season with salt and black pepper. Cover dish with aluminum foil.
  4. Bake in the preheated oven for 1 hour. Remove foil; bake until top is golden brown, 5 to 10 minutes more.

Nutrition

Calories: 270kcalCarbohydrates: 14gProtein: 16gFat: 20gSaturated Fat: 10gCholesterol: 187mgSodium: 505mgFiber: 1gSugar: 3g

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