Breakfast Quiche with Hashbrown Crust
I love a good breakfast. There is something super satisfying to me about getting a bellyfull of eggs and veggies and meats and potatoes first thing in the morning. Sounds like a weekend only kind of a deal, right? Wrong. Enter the breakfast egg bake. I love making a pan full of all my breakfast favorites and eating it throughout the week days. It feels a little bit luxurious, like you’re bringing a little taste of the weekend in to your ho-hum work week.
And using potatoes as the crust….this is one of my favorite tricks. Using shredded potatoes, you can create a crispy, buttery crust to hold all your delicious fillings. The best part is, you can customize this any way you want. This is one recipe, but it’s really a method. Swap out your veggies any way you want, add some cheese if that’s your thing, and go meatless—it’s your breakfast baby!
What You’ll Need:
1 bag frozen, shredded potatoes thawed and squeezed dry
1 bag spinach
1/2 cup (whole30 compliant) sausage
1 yellow onion, diced
1 TBSP cooking oil such as avocado or olive
1 tbsp salt and pepper
What I Did:
Add a little olive oil to the bottom and sides of a springform pan. Preheat the oven to 400 degrees.
Push the shredded potatoes in to the bottom and sides of the pan and bake for 20 minutes, or until the potatoes start to brown up.
Meanwhile, sautee your onion in the oil until translucent. Wilt your spinach and remove from heat.
Cook your sausage breaking it in to small pieces.
In a medium bowl, whisk your eggs together.
When the potatoes are set, take them out of the oven, and reduce the heat to 350. Add your sausage, veggies and eggs. Swirl them with a fork to make sure they are well mixed.
Bake for 35-45 minutes, or until the center of the eggs are well-set.