Breakfast Casserole

Savory eggs, with veggies packed with flavor. Perfect for easy morning breakfast.

Prep Time: 12 Minutes

Cook Time: 22 Minutes

Total Time: 34 Minutes

Servings: 8

Ingredients:

» 1 Carton of freeze-Dried Hash-browns (about 1 cup) (or 2 Cup Frozen hash-browns)

» 5 Medium Eggs

» ½ Cup unsweetened Plant Based Milk

» 1 Small Zucchini

» 1 Small Bell Pepper

» 1.5oz Fresh Spinach

» 3 Small Green Onions

» 1 Tbsp Hemp seeds

» ¼ tsp Himalayan salt

» ½ tsp Black pepper

» ¼ tsp Garlic powder

Directions:

Heat oven to 350°F and grease a 13”X9” baking pan with extra virgin olive oil.

If using instant hash-browns heat water and add to carton, let set for 12 minutes.

While hash-browns are cooking, chop up veggies and set aside.

In a large bowl add eggs and whisk together. Add milk, black pepper, garlic, salt, and hemp seeds combine.

Add all veggies and mix. Once hash browns are done add to mixture and combine.

Pour mixture into baking pan and spread around.

Cook for 22 minutes till firm, starts to brown, and tooth pick comes out clean.

Cooking Tips:

Add 1/3 cup Parmesan or Asiago cheese. Feel free to using any veggies you like.

Macros per Serving:

Protein: 4.9 g

Carbs: 4.6 g

Fat: 4.7 g

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