Ingredients
Scale
- 1 package (16 oz) frozen hash browns thawed
- 1 lb chorizo sausage (I like Pederson's Farms)
- 12 eggs
- 1 cup chopped white onion
- 2-3 medium bell peppers
- 2 tbs almond milk
- 2 tbs ghee
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
- cilantro for garnish
Instructions
- Preheat oven to 425 degrees and line a baking dish with parchment paper
- Toss thawed hash browns with salt, pepper and 2 tbs ghee in a mixing bowl then press the hash browns down into the bottom of the baking dish
- Place baking dish in the oven for 15 minutes
- While crust is baking, cook chorizo in a skillet on medium high heat. Once the chorizo is about halfway cooked, add in bell peppers and onions and cook until chorizo is done and peppers are tender but crisp (about 5 more minutes)
- Add eggs, almond milk, onion powder, garlic powder and salt and pepper in a mixing bowl and whisk together
- Remove baking dish from the oven and layer with chorizo and peppers, then top with the egg mixture
- Place back in the oven at 350 degrees for 25 minutes or until eggs are set
Notes
*Feel free to use whatever color bell peppers you prefer. I used green and red. You can also switch out the bell peppers for another of your favorite veggies.
*After the 15 minutes in the oven, you can broil the hash browns on high for 2-3 minutes for an even crispier crust
Nutrition
- Serving Size: 1 Slice
- Calories: 419
- Fat: 26.3
- Carbohydrates: 20.2
- Fiber: 2.7
- Protein: 26.3
Keywords: whole30, paleo, casserole, breakfast
