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!!
Kacey Tess 