Home » Vegan Egg + Cheese Hash Brown Skillet

Vegan Egg + Cheese Hash Brown Skillet

a slice of hash brown breakfast casserole on a late

A savory veggie packed hash brown casserole you can make in a skillet! It’s the crispy on the outside, creamy on the inside savory weekend breakfast that everyone will love!

vegan egg and cheese breakfast casserole on a plate

Do you have those cozy breakfast recipes that you make every weekend? For me, I tend to stick to the classics like pancakes or tofu scramble, but if I’m making a vegan brunch for my friends and family, I want something hearty and delicious that will WOW! And this Vegan Egg and Cheese Hash Brown Skillet is just that!

I also like that it’s easy to whip up but presents like a fancy, restaurant-style dish that instantly brings everyone to the table. It starts with sautéed mushrooms, onions and zucchini then I add in some frozen has browns, a sprinkle of dairy-free cheddar cheese and I pour in Just Egg, which works perfectly every time!

Note: if you’d like a tofu version of this recipe try my Cheesy Vegan Breakfast Casserole recipe!

hahsbrowns, vegan eggs and cheese in a skillet

Ingredients to make Vegan Egg + Cheese Hash Brown Skillet

Veggies – tomatoes, mushrooms, onions and a green veggie of choice. I think zucchini, green peppers or broccoli florets are great options!

Frozen Hash Browns – quick and convenient! Just open the bag and mix it in!

Vegan Cheese – I like to use cheddar for this recipe, but any vegan cheese you like will work well. Pepper jack, smoked gouda, or feta would all be delicious!

Vegan Egg – I recommend using Just Egg for this recipe! It creates a light and fluffy casserole that tastes just like chicken’s eggs.

Green Onions – adds a pretty pop of color on top and provides an extra boost of flavor! Sprinkle it on and prepare for lots of ooos and ahhhs when you set the skillet down on the breakfast table!

How to make the BEST Vegan Egg + Cheese Hash Brown Skillet

Start by sautéing the veggies in a 9.5in oven-safe skillet. I like to do the mushrooms first so they get golden brown and flavorful.

sautéing mushrooms for hash brown skillet
vegetables cooking in a pan

Then add salt and pepper and mix in the frozen hash browns. Next sprinkle on some vegan cheddar cheese, I love using this one. It’s sold in block form, rather than shredded and I find that shredding it myself at home leads to meltier cheese. Find out why in this video.

grated vegan cheese in a bowl

Then add the vegan egg and bake at 375 degrees for 25 minutes.

vegetables, hashbrowns and vegan cheese in a skillet

Let it cool a little before slicing so it has some time to settle. This will help create the perfect, impressive-looking slice!

Serve with fruit, toast, fresh oj and hot coffee for the ultimate cozy weekend brunch!

Fun ways to shake it up!

  • Swap the veggies! Instead of zucchini, try adding green bell peppers or finely chopped broccoli florets!
  • Add extra flavor! Add a sprinkle of everything but the bagel seasoning or dried Italian herbs for additional flavor!
  • Turn up the heat! Finely dice a fresh jalapeño and sauté with the veggies for added heat! Or top with your favorite hot sauce. This one and this one go well with this recipe!
  • Boost the protein! Crumble in some vegan bacon or sausage and cook alongside the mushrooms until nicely browned and crispy.
Watch me make this recipe in this video!
hahsbrowns, vegan eggs and cheese in a skillet

Vegan Egg + Cheese Hash Brown Skillet

Nicole Vranjican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Servings 6 servings
Calories 227 kcal

Ingredients
  

  • 4 tbsp olive oil
  • 1 cup diced mushrooms
  • 2 scallions chopped
  • ½ cup diced zucchini
  • ½ cup diced tomatoes
  • 16 oz frozen hashbrowns uncooked
  • 12 oz Just Egg or liquid vegan egg of choice
  • ¾ cup shredded vegan cheddar cheese
  • kosher salt and black pepper

Instructions
 

  • Preheat the oven to 375 degrees.
  • Add 2 tbsp of olive oil to a 9.5in oven-safe skillet and set to medium heat. Once warm, add the mushrooms and cook undisturbed for 3-5 minutes or until lightly browned.
  • Next chop the scallion and save 2 tbsp of the greenest parts towards the top for later. Then add the rest of the chopped scallions to the pan with the mushrooms.
  • Cook for 2-3 minutes to soften the scallions and then add the zucchini, tomatoes, 1/2 tsp of kosher salt and 1/4 tsp of black pepper. Cook for one minute.
  • Next add the remaining 2 tbsp of olive oil the pan along with the hashbrowns and toss to combine with the veggies.
  • Cook undisturbed the hashbrowns for 5 minutes, sprinkle with salt and pepper if desired, then add the vegan cheese on top. Pour in the vegan egg and transfer to the oven.
  • Bake for 25 minutes or until golden brown around the edges and set in the center.
  • Remove from the oven and let rest for 10 minutes before slicing.
Keyword Breakfast, breakfast casserole, brunch, easy vegan breakfast, vegan brunch recipes, vegan egg bake
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Nicole Vranjican

Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!

I hope you enjoy my recipes and videos :) Happy Cooking!

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2 Comments

  1. Dina
    June 19, 2022 / 3:21 pm

    Omg !! This was soo good. I made it for dinner & today eating leftovers for lunch. I am definitely going yo make this recipe over & over again. So delicious. Keep up the great recipes Nikki & thank you !💗

    • Nicole Vranjican
      Author
      July 1, 2022 / 5:58 am

      Yay! I’m thrilled to hear that you enjoyed this recipe!! That makes me so happy 🙂 Thanks for letting me know!

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