Slow Sundays mornings are even better with a yummy breakfast that doubles as a meal prep for the week 🙌🏼 What I love most about this dish is the HASH BROWN CRUST!
You can easily customize this recipe to fit your unique needs by swapping out the milk for coconut or almond, exchange bacon for sausage (or go meatless) and use whatever veggies you love most.
2.5 cups shredded hash browns
2 tbsp avocado oil
6 large eggs
1/2 cup organic whole milk
1/4-1/2 cup shredded mozzarella cheese
6-8 asparagus spears, chopped into small pieces
4-5 pieces bacon (chopped and cooked!)
Salt and pepper to taste
Preheat the oven to 400 degrees.
Combine shredded hash browns and avocado oil in a bowl.
Press that mixture into a pie pan, bringing it up along the sides to form a crust and bake for 30 minutes (I added lots of salt to this).
While the crust is cooking, cook bacon and chop into small pieces. Whisk eggs and milk together in a mixing bowl.
Pour mixture into pie pan once the crust is done cooking and add in the asparagus, bacon and top with mozzarella. You can stir it up a little bit if you want or just throw it in the oven! Don’t forget to season with salt and pepper!
Bake again for 30-40 minutes, or until the edges begin to brown and center is set.