On #mealprepmondays, I try to always make breakfast for my daughter and I for the week so it makes mornings easier.  This quiche, made with hash browns instead of pie crust, makes for a healthier version that’s still super yummy and filling.

As with ALL my recipes, this takes very little time to prepare and is really easy to make.  There is a lot of room to create in this recipe- using different meats and veggies based on what you like best or what is on sale that week.  My go-to is bacon & spinach but I’m always trying something new.

Ingredients:

• 3 tablespoons of butter (or coconut oil)
• 2 cups organic frozen hash browns (I use half a package of the Alexia brand)
  • I’ve also used frozen sweet potato fries for this if you want to avoid white potatoes.
• 6 large soy-free pastured eggs
• 1/2 cup vegetables
  • I typically use what is leftover from dinner the night before- asparagus, bell pepper, frozen spinach have all worked great.
• 1/2 cup cooked breakfast meat
  • I like to mix this up depending on what’s on sale/what I’m feeling. I rotate between bacon (look for organic + sugar-free), ham and breakfast sausage.
  • TIP: If cooking bacon, make less of a mess and use of an already heated oven by oven-baking it instead of frying.
• 2 tablespoons coconut milk (or heavy whipping cream)
• 1/2 cup grated raw cheddar cheese
• Sea salt & pepper

Preparation:

1. Pre-heat oven to 375 degrees.
2. Put the butter in your quiche dish (I use this one, but a standard pie dish would work just fine too) and place in the oven to melt.  TIP: to make it easier to put in/take out of the oven, I put my dish on top of a cookie sheet.
3. Put frozen hash browns in dish and spread around to evenly distribute and mix in butter.  Season with salt and pepper.
4. Put dish with hash browns into the oven until slightly browned- typically around 20 minutes.
5. Whisk the eggs with milk and salt & pepper. Add the veggies and meat and cheese and stir.
6. When potatoes are brown and crispy, take out of the oven and add the egg mixture.
7. Put dish back in the oven and cook until the eggs are puffed and set- around 20 minutes.

I’d love to hear your favorite combinations of meat & veggies to put in this!  Enjoy!