For the crust:
1 bag Cascadian Farms Organic Hashbrowns
1 tbsp avocado oil
Salt + Pepper + garlic + dried rosemary
For the egg casserole:
8 eggs
4 egg whites (if making pro-metabolic ice cream, save the whites and use them in this recipe for extra protein & to reduce waste!)
1 lb ground pasture raised meat (turkey, chicken, bison) seasoned with 1 tsp sea salt + ¾ tsp black pepper + ¼ tsp cayenne + ¼ tsp nutmeg + 1 tbsp dried rosemary + 1 tbsp dried oregano + 1 tsp dried age + ¼ tsp red pepper flakes
2 tbsp ghee
1 red bell pepper
4 green onions
1 cup spinach
4 oz raw sharp cheddar cheese
1/3 cup Kalona whole milk (or raw, if possible)
½ tsp pink salt
¼ tsp black pepper
Instructions:
Preheat the oven to 450 degrees
Thaw the hashbrowns and squeeze excess water out
Coat the potatoes with the avocado oil and seasonings
Line the bottom of an oiled pan with the hashbrowns and bake for 25-35 minutes until the hashbrowns begin to look golden and crispy
While the crust is baking, heat the ghee over medium high heat and cook the seasoned meat
Add in the bell peppers and cook for several minutes until soft
Once the bell peppers are cooked, add in the spinach to the mixture and stir until all spinach leaves are sautéed.
Set the meat and veggie mixture aside and combine the eggs + egg whites, milk, cheese, salt, pepper, and green onion.
Once the crust is finished baking, first add the sausage & vegetable mixture to it, then pour the egg mixture on top
Bake at 400 degrees for 25 minutes or until the center is set
Let the casserole rest for ~10 minutes after baking to finish cooking
Cut and enjoy! Feel free to top with salsa, hot sauce, avocado, or fresh herbs!
