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A hearty and simple healthy hashbrown casserole recipe made with a combination of egg whites and whole eggs, shredded potatoes, spinach, white cheddar cheese, and Canadian bacon.
Eggs are my favorite breakfast food and I don’t seem to ever get tired of them. Anyone else team breakfast all day?! It’s a good thing because eggs are a great inexpensive source of complete protein. They’re also incredibly versatile, great for quick weeknight frittatas, quiches, omelettes, scrambled with vegetables and meat, or just over easy all by themselves. I eat them almost every day. I’m also a big fan of breakfast potatoes. What could be better than combining the two into a tasty and simple hashbrown casserole recipe?!
How To Make A Healthier Hashbrown Casserole
I used a combination of egg whites and whole eggs for this recipe to reduce the calories without sacrificing texture or flavor. The Canadian bacon adds another lean protein source and there’s only a half cup of good-quality cheddar cheese for the entire pan. The spinach provides your greens and an additional nutrient boost. The macros on this dish are great and you can always add an extra side of egg whites, turkey sausage, or Canadian bacon to hit your protein goal for the meal. This simple hashbrown casserole takes only minutes to throw together and makes a hearty breakfast that keeps you full for hours.
Meal Prep Suggestions
This casserole is a great make-ahead recipe for meal prep! After the casserole has been baked and cooled, cut into 6 even squares and store in an airtight container in the refrigerator for up to 5 days. To reheat, just pop it in the microwave until heated through.
What To Serve With Hashbrown Casserole
You can add an extra protein source (as mentioned above), fresh fruit, sliced avocado, or a side of salsa to this dish. It’s also amazing with hot sauce!
Don’t miss some of my other favorite breakfast recipes, like these Breakfast Potato Stacks, the Ultimate Breakfast Sandwich, Gluten-Free Ham, Spinach & Gruyere Quiche, and my favorite Belgian Protein Waffles. I could definitely go for breakfast for dinner any night!
Healthy Hashbrown Casserole
- 3 ½ cups frozen shredded hashbrowns
- 3 packed cups fresh baby spinach
- ½ cup Cabot sharp white cheddar cheese
- 6 oz chopped Canadian bacon
- 2 whole eggs
- 4 egg whites
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp paprika
- salt and pepper to taste
- Preheat oven to 375 degrees F
- Spray an 8x8 casserole dish with cooking spray
- Spread shredded frozen hash browns, evenly, in the bottom of the dish
- Heat olive oil in a saute pan over medium heat and cook spinach until just wilted
- Add chopped ham and cook for a minute or two more
- Spread ham and spinach over hashbrowns
- Sprinkle with cheese
- Whisk together: eggs, egg whites, dijon, paprika, salt and pepper
- Pour over casserole and bake for 40 minutes