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.
- 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
- Pre-heat oven to 375 degrees.
- 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.
- Put frozen hash browns in dish and spread around to evenly distribute and mix in butter. Season with salt and pepper.
- Put dish with hash browns into the oven until slightly browned- typically around 20 minutes.
- Whisk the eggs with milk and salt & pepper. Add the veggies and meat and cheese and stir.
- When potatoes are brown and crispy, take out of the oven and add the egg mixture.
- 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!
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