Behold, the easy make-ahead cheddar hash brown casserole that could feed a crowd without breaking a sweat! How perfect would it be for Easter, Mothers Day, Thanksgiving, Christmas, and every get-together that involves brunch in between? This spinach mushroom cheddar hash brown casserole has gotten me out of more than one sticky situation! I’ve served it up at an impromptu brunch when I needed to use humble refrigerator and freezer ingredients and make something a little more elevated than scrambled eggs and hash brown patties. But the best part about this recipe is that if you also keep a stash of hash brown patties in the freezer, you can put this casserole together in no time. I prefer the vegetarian version (I’m not a big breakfast meat-eater), but you could certainly swap them for meat too! More on that in a sec.
What ingredients do you need for spinach mushroom hash brown casserole?
Mushrooms: I like to use baby Bella mushrooms for this recipe as I find they have a bit more flavor than regular button mushrooms, but you could also use shiitake or a combination of mushrooms to make it the star of the breakfast casserole!Baby spinach: baby spinach is a go-to for breakfast for me. I saute up a couple of handfuls before adding them to this casserole. Feel free to use kale or a mix of greens if that’s what you usually have on hand.Minced garlic: just a hint of minced garlic helps flavor the casseroleEggs: kind of a given when it comes to an egg bake like this one! I like to season the eggs so that the casserole is flavorful from the get-go!Hot sauce: is a staple when it comes to my homemade breakfast casseroles! You can omit it from the ingredients if you don’t want the casserole to have any heat, or use anywhere from 2-4 tablespoons, depending on preference. My sweet spot is 3 tablespoons, and it gives the casserole a nice punch of flavor!Hash brown patties: I use frozen hash brown patties from the freezer section of my grocery store. The best part is, you don’t have to defrost them for this recipe at all. And if you want them to be extra crunchy, give them a head start in the air fryer/oven before adding them to the casserole—more on that below.Grated cheese: I’ve tried loads of different cheeses for this casserole, and you can make it as fancy as you like! Swiss works well, gruyere is phenomenal and makes this casserole posher, and cheddar is a classic. You can use a combination of cheeses or just one type!
How to make a mushroom cheddar hash brown casserole that feeds a crowd:
If you like this brunch recipe, you might also like:
Veggie-loaded Breakfast CasseroleEasy Blender CrepesBaked Breakfast Croissant BoatsEggs in Purgatory (Italian Shakshuka)Freezer Breakfast Sandwiches with Chicken Sausage, Egg, and CheeseLemon Blueberry WafflesBrunchy Sheet Pan Tomato Basil Quiche
If you want the hash browns to be extra crispy, I like to give them a head start in the air fryer - completely optional but it does make the potato texture crispier! Cook them in the air fryer for 375ºF for 6-7 minutes or in the oven (or a wire rack placed on a baking sheet.)MAKE AHEAD: You can prepare everything in step #1 wrap the veggies or store them in an air-tight container a day in advance. You can also prepare the egg mixture and store it covered. When ready to prepare, just assemble the casserole.
