This recipe makes a great breakfast for busy lifestyles or for anyone who wants a satisfying, hearty, and healthy start to their day. Prepare a pan on the weekends and reheat during the week. SO easy and SO good!
½ of a 2 lb package of frozen hash brown potatoes, slightly thawed (let thaw while prepping) I use simple truthbrand (Fred Meyer) frozen Hash Brown Potatoes. They’re organic with no artificial preservatives.
¾ cup milk
½ small onion, diced
3 cups spinach, coarsely chopped
1 TBS olive or coconut oil
8 oz shredded cheese (I use Mexican blend)
1/8 tsp garlic powder
Salt and pepper to taste
Cooked breakfast meat (sausage, bacon), crumbled (optional)
Preheat oven to 350 degrees. Grease a large baking pan. Place the hash brown potatoes in the bottom of the baking dish.
Saute the onion with the oil over medium heat in a skillet. When the onion is soft, turn off the heat and add the spinach. Mix well, allowing the spinach to soften a bit.
Combine the eggs, milk, and seasonings in a bowl. Whisk together, mixing well. Pour this mixture over the potatoes. Top with the cheese. If adding breakfast meat, reserve some cheese to layer on top of the meat.
Cover with foil and bake for about 60-90 minutes until a knife inserted into the center comes out clean. Let stand 5 minutes before serving. Refrigerate leftovers for other breakfasts!