Layered Vegetarian Egg Bake

By Amanda Paa – Updated April 7, 2023
5 from 1 vote
This healthy, layered vegetarian egg bake with hashbrowns, cheese, kale & artichokes is full of flavor and great texture. A gluten-free breakfast casserole, too!
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Weekend mornings sets the stage for all sorts of brunch favorites. Crispy bacon, warm cinnamon rolls, smoked salmon & fixins’ platter, plus a hearty egg bake get passed around the table, everyone nice and cozy in their pajamas. It’s part of a week when we’re able to enjoy time with our family and friends, a feeling of joy and gratitude.

One of my favorite parts about cooking for my family is introducing them to real food versions of classics, like this Layered Vegetarian Egg Bake. It’s so full of flavor and easy to make.

How to Make a Vegetarian Egg Bake

Not only is this brunch dish easy to make, but it’s stacked high with layers of flavors. You’ll begin by mixing the hashbrowns with an Italian cheese blend (which is nice & bold so you can get away with using half of what you normally would), sun-dried tomatoes and a touch of sour cream.

Half of that is spread in the bottom of the casserole dish, then the middle layer is packed with chopped artichokes, kale and garlic. (Sound familiar? I had spinach artichoke dip on the brain.) The remaining potato mixture sandwiches the vegetables, then lightly beaten eggs are poured over to soak into all the nooks and crannies.

Topped with a little extra cheese, it’s ready for the oven. And in about 40 minutes, out comes a golden brown, healthier egg bake that I think your family will love. A little departure from the classic, but in this case, it’s a delicious gluten-free breakfast recipe.

Layered Vegetarian Egg Bake (gluten-free)
Kale and Artichoke Stuffed Egg Bake | with Cascadian Farms organic vegetables
Kale and Artichoke Stuffed Egg Bake

Using Frozen Vegetables for a Vegetarian Egg Bake

With the goal of making an egg bake that was a little healthier, yet just as satisfying, I teamed up with Cascadian Farm and their organic frozen vegetables.

I’m a locavore at heart, but in December, green powerhouses like kale and swiss chard are definitely not at peak of season.When you see them in the produce section, their leaves are often scraggly and a little brown – exactly why I love having the frozen option. They cook up beautifully and taste just as fresh as the day they were picked.

And no egg bake is complete without potatoes! Shredded hashbrowns are such a time saver when it comes to breakfast casseroles.

Layered Vegetarian Egg Bake | heartbeet kitchen
Layered Vegetarian Egg Bake (gluten-free) | heartbeet kitchen

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Layered Vegetarian Egg Bake (gluten-free) | heartbeet kitchen

Layered Vegetarian Egg Bake

This healthy, layered vegetarian egg bake with hashbrowns, cheese, kale & artichokes is full of flavor and great texture. A gluten-free breakfast casserole, too!
5 from 1 vote
Yield: 8 servings
Author: Amanda Paa



  • 1/3 cup + 2 tablespoons sour cream
  • 1 1/4 cups shredded cheese blend, divided
  • 1 (16 ounce) bag frozen Cascadian Farm organic hashbrowns
  • 1/3 cup marinated sun dried tomatoes, coarsely chopped
  • 1/3 cup minced onion
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 3 cloves garlic, minced
  • 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
  • 1 (10 ounce) bag organic frozen kale
  • 3/4 cup whole milk
  • 8 large eggs
  • 1/2 teaspoon fine salt


  • Preheat oven to 375 degrees F. Spray baking dish with nonstick spray. In a large bowl, mix together 1/3 cup sour cream, 3/4 cup cheese, hashbrowns, sun dried tomatoes, onion, black pepper, garlic powder, and 3/4 teaspoon kosher salt. Spread half of this mixture on the bottom of the pan.
  • Put the kale and chopped artichokes in the middle of a towel and roll up, then wring all of the water out. (This is a crucial step so that the egg bake doesn’t become soggy. Over a cup of water came out the vegetables for me!) Add these vegetables to a bowl and stir in minced garlic. Distribute over the top of the first layer. Top with remaining potato mixture, pushing down lightly.
  • Whisk remaining 2 tablespoons sour cream and milk together in a bowl, then add in eggs, 1/2 teaspoon kosher salt and a few cracks of black pepper. Whisk until beaten, so all yolks are broken up. Pour over the top of layered mixture, then top with remaining 1/2 cup cheese. Bake for about 35 minutes, until middle is not runny (test with a toothpick). Let sit for 5 minutes, then cut and serve.
  • Leftovers will last for 3 days in refrigerator.

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December 17, 2014


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  1. nichole

    i know this is an older recipe, but just came across it….could i use spinach instead of kale? not sure if my family likes the stronger taste of kale….

    • amandapaa

      hi! yes, i definitely think you could use spinach, just make sure to squeeze the moisture out like instructed with the kale.

  2. Nini

    I am very excited to use this for a family breakfast. Couple over-anxious questions….do you need to thaw the hash browns or the kale first–especially if prepping the night before? Thanks a lot!!!

    • Amanda Paa

      Hi Nini! Yes, thaw both the hashbrowns and the kale, as you will need to squeeze out all the extra water from it. If possible, assemble, but wait to pour the egg mixture on top of it until the morning. Enjoy!

  3. Laurie

    Thanks so much for getting back to me so quickly.
    Great time-saving tips:)
    I’ll let you know what the crowd thinks!

  4. Laurie

    I am planning on making this for Christmas morning, can’t wait. Yum! Do you think making it the day before is ok and refrigerating overnight? Has anyone tried this? Thanks and Merry Christmas!

    • Amanda Paa

      Hi Laurie! I just made it again this weekend and what I did was prep all the ingredients the night before, so combine the potato mixture and put in a bowl, then prepare the filling layer and store in a bowl. In the morning I whisked the eggs, then assembled with and it took just five minutes to get it into the oven. Worked perfectly! I wouldn’t completely assemble it overnight because the potatoes might soak up too much of the egg. Happy holidays!

  5. Agnieszka

    This looks delicious! I can’t wait to make it for my family.

  6. Sarah @ SnixyKitchen

    That shot of the plate on your hand is unreal. You amaze me. And you are inspiring me to try to make Christmas brunch – annnnd I’m sending your recipe to my mom to get the ingredients:)

    • Amanda Paa

      If I only I had photography skills like you girl, but thank you :) It’s getting so tough with all the dark days in Minnesota. We are set for 10 days ahead with zero sun. Yikes! If your mom does make the egg bake, I hope you enjoy :) xo

      • Sarah @ SnixyKitchen

        I made this for Christmas morning and it’s soooo good. Just the right amount of cheese and the artichokes make it super addicting. I’m still eating the leftovers:) Thanks for the recipe!

        • Amanda Paa

          gah! makes my day that you made it, and enjoyed it! :) i loved the leftovers too, for lunch & dinner. when i made it for my dad’s family (who normally isn’t too adventurous), they liked it too. xo friend…

  7. Lisa

    Thanks for this great recipe! I am going to try this for my family Christmas morning!

    • Amanda Paa

      Great Lisa, let me know how your family likes it!

  8. Erin @ Dinners, Dishes, and Desserts

    I love a good egg bake for a brunch. This sounds amazing with all the veggies in there!

  9. Sylvie | Gourmande in the Kitchen

    Love the flavorfest of layers going on here!

  10. laurie

    I love egg bakes…and artichokes…and hash browns…and not eating pesticides. Sounds like a good one!

    • Amanda Paa

      I love all those things too Laurie :) I knew that potatoes were bad in the pesticide department but I didn’t know they were #1 before doing this post. Always fun to keep learning.

  11. Marjory+@+Dinner-Mom

    I could eat this for breakfast, lunch and dinner!

  12. Danae @ Recipe Runner

    This egg bake looks perfect for brunch! I love the potatoes, kale, and artichokes in it, yum!

    • Amanda Paa

      it really is a good combination danae, thanks for stopping by!

    • Amanda Paa

      it really is a good combination danae, thanks for stopping by!

  13. Jen @ Yummy Healthy Easy

    What a beautiful egg bake! My husband and I have been eating healthier and this looks like the perfect Christmas breakfast that will satisfy while being low in calories. Pinned to make!

  14. kristen@amindfullmom

    I could eat this kind of egg bake everyday!

  15. emily (a nutritionist eats)

    This is perfect! And absolutely beautiful.

    • Amanda Paa

      thanks Emily! :) i loved taking the leftovers to work too for a satisfying breakfast.

  16. heather @french press

    no lie this is making my mouth water just looking at it! LOVE it all

  17. Lindsay @ The Live-In Kitchen

    I love this! I was at a church brunch a couple weeks ago and all the egg bakes had meat in them. I felt so left out!

    • Amanda Paa

      I always find myself in that situation too Lindsay. I served this last weekend and even the meat eaters loved it. Something different for the taste buds!

  18. Amy @ A Healthy Life For Me

    I love anythign and everythign with eggs, add in some healthy veggies and its perfect. Definitely going to give this a try.

    • Amanda Paa

      I am an egg lover too Amy! My favorite way to add protein to meals. Have a great holiday!

  19. Christie - Food Done Light

    What a delicious and healthy way to start the day.