breakfast casserole

Hashbrown Casserole

Breakfast Casserole

I saw this recipe on Buzzfed and immediately knew I wanted to make it. It makes a hearty 9×13 casserole so you will have leftovers and this is one leftover I wanted to eat! Use any fresh herbs to have on hand to make this recipe even better.

Ingredient list:

1 can crescent roll dough

1 bag shredded potatoes

3 large avocados diced

3 large tomatoes diced

1 small red onion diced

1 C mozerella cheese

4 eggs

1/4 C flax seed milk

Any fresh herbs you have on hand, I used green onions + parsley

Sea salt

Chili powder

Black pepper

Method:

Heat oven to 350

Grease a 9×13 glass casserole dish

Push the dough into the bottom of the dish

Sprinkle the dough with sea salt, chili powder and pepper

Put a layer of hash browns on the dough

Sprinkle a layer avocado, tomato and onion

Continue to layer until casserole dish is 3/4 full

Beat eggs in a small dish and stir in milk

Pour mixture over casserole

Sprinkle an even layer of cheese over the casserole

Cover with foil and bake for 30 minutes

Remove foil and continue cooking until cheese is bubbling and eggs are cooked about 10 minutes

Sprinkle with additional salt if wanted and top with fresh herbs

Enjoy!!

What you’ll need:

1 Tbsp olive oil

1 small sweet onion chopped finely

2 parsnips peeled and chopped roughly

6-7 red potatoes peeled and shredded or one package of frozen shredded potatoes

1 1/2 C non fat plain Greek yogurt

1 large package of chives chopped finely

2 Tbsp flour

1/2 C cheese shredded (you could use cheddar, pepper jack or gruyere)

8 eggs

1 Tsp sea salt

1 Tsp black pepper

1 Tsp red pepper flake (optional)

What you’ll do:

Heat oven to 425

Grease a glass casserole dish

Heat oil in a large skillet over medium

Add onions and parsnips and cook about 5 minutes until soft

Add shredded potatoes

Add seasoning

Let brown while you make the yogurt mix

In a bowl add yogurt, chives, flour and cheese and combine

Pour yogurt mixture over potatoes

Transfer mixture into prepared glass dish

Cook at 425 for 15 minutes until bubbling

Remove from oven, using a spoon create 8 divots

Place an egg in each divot

Place back in oven and cook for an additional 10 minutes until egg whites do not move when you shake the dish

Garnish with green onion and red pepper flakes

I served mine with steamed spinach

Enjoy!!