I recognize and admit that I have a slight obsession and an overall preference to breakfast recipes. I don’t know how this came to be considering I really wasn’t a fan of eggs not even a year ago. Maybe it was that dislike for eggs that drove me to finding ways of making them more palatable. The answer is unclear but you lucky ducks get to continue on this journey of new breakfast recipes with me.
In addition to my obsession with eggs, I’ve also been consuming an irregular amount of hashbrowns. I blame this on my Whole30 completion in June where potatoes were welcomed with open arms, and I was here for it.
On this particular morning I couldn’t decide if I wanted hashbrowns or sweet potatoes. So, I did what any potato lover does, and I included both! I am so glad I did because this breakfast casserole is downright delicious and super easy to make!
Ingredients
- 1 pack of frozen hash browns
- 10 eggs
- 1 cup fresh spinach
- 1 large carrot, diced
- 1/2 white onion
- 1 medium yellow squash, cubed
- 1 pack frozen sweet potato cubes (8-12 oz)
- 1 tsp rosemary
- 1/2 tsp oregano
- 1-2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
How to prepare:
- Preheat your oven to 375 degrees
- Place medium skillet on your stove and begin to warm your pan, add olive oil
- As the pan is heating up, chop up your veggies (minus the spinach) and add them to the pan
- Cook the veggies for 3-5 minutes and remove from heat
- Using a large mixing bowl, add your eggs and spices and combine
- Place the potatoes and cooked veggies in a medium casserole dish
- Add the egg mixture, followed by your fresh spinach
- Be sure to mix all ingredients well
- Place in your oven and bake for 45 minutes to an hour, until your eggs aren’t running away from you.
- Top with hot sauce like I do, or don’t, but be sure to enjoy!
❤️ME
The Moody Kitchen 