I made this for Christmas morning, along with some oven bacon. Normally I would add a little more color with veggies, but one of my boys is a little picky. Therefore, no colorful veggies. The hash browns added a heartier texture, which I really liked. I used dried onion instead of fresh as I usually use. It gives it a whole different flavor. I think I put in a little too much, still good: however, I did adjust the recipe accordingly. This is great for brunch, holiday breakfasts, or for a crowd.
- 2 c hash browns
- 2 c mozzarella, shredded
- 2 tbsp dried onion, minced
- 12 large eggs
- 1 c paleo all-purpose flour (see website)
- 2 tbsp almond milk (see website)
- 2 tsp baking powder
- 6 tbsp avocado oil
- 3/4 tsp salt
- 1 tsp black pepper
Preheat oven to 375 degrees. Grease rectangular cake pan.
Combine all ingredients in a large bowl and stir well.
Pour into pan.
Bake for 30 minutes. Remove from oven and let cool 5 minutes.
Serve. Eat. Enjoy.
Note: I assembled this the night before and then just popped it into the oven the next morning.