Ingredients
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- 2 tablespoons extra-virgin olive oil (optional substitute: ghee)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, grated or pressed
- 1/2 teaspoon sea salt
- a few spins of freshly ground black pepper
- 1 16–ounce package organic hashbrowns
- 10 eggs, preferably organic or pasture-raised
- 1/3 cup unsweetened almond milk, or any milk of choice
- 1/2 teaspoon sea salt
- a few spins of freshly ground black pepper
- Garnish: Chives, avocado, and salsa
Instructions
- In a 9 x 13 inch pan, sprayed with grapeseed oil, extra-virgin olive oil, or another healthy cooking spray, spread the entire package of hashbrowns in the bottom of the pan. Layer in the sauteed veggies.
- In a separate bowl, combine the eggs, unsweetened almond milk, salt and pepper. Whisk together, then pour over the hashbrowns and veggies. Cover and let sit overnight in the refrigerator.
- The next morning, preheat the oven 350°F. Pull the casserole dish out of the fridge to let it come to room temperature while the oven preheats. Bake for 45-50 minutes until the eggs are set and the top is crisp.
- Garnish with chopped chives, and serve with sliced avocado & fermented salsa (or another salsa of your choice).
Notes
We love this recipe as-is, but here are two variations if you can’t live without these things:
-If desired, sprinkle 1/2 cup cooked (and cooled) organic breakfast sausage on top of the hashbrowns while assembling the dish.
– If desired, sprinkle 3/4 cup of a high-quality grated cheddar (grass-fed cheese is best) on top of the hashbrowns while assembling the dish.
