Breakfast Casserole

Breakfast Casserole

Mornings are hectic. This breakfast casserole is the perfect time saver for those busy mornings and is full of vegetables to help you power through your day! This recipe serves 8 people. 

This recipe was created by and featured on the Gluten Free & More Magazine blog.     


  •  30 ounces package frozen shredded hashbrowns
  •  1 onion, diced 
  •  1 bell pepper, seeded and diced 
  •  1 jalapeño pepper, seeded, chopped 
  •  2 cups baby spinach leaves, chopped  
  •  1 tablespoon smoked paprika 
  •  1 teaspoon garlic powder 
  •   1 teaspoon kosher or fine sea salt
  •  1 15.5oz jar  House Party Cheesy Dip
  •  Optional garnishes: salsa, tomato halves, cilantro, avocado slices 


Cooking Time!

Preheat oven to 350°F. Spray a 9 by 13-inch baking pan with cooking spray.
In a large bowl, combine hashbrowns with onion, peppers, spinach, paprika, garlic powder, salt, and pepper. Toss well. Add the House Party Cheesy Dip and stir until fully combined. Pour mixture into prepared pan, sprinkle with more paprika and bake for 30 minutes.
Remove from oven and serve warm with optional garnishes if desired.