INGREDIENTS Makes 8 Servings

• 2 1/2 cups shredded hash browns (I used a frozen root veggie mix)

• 1 tbsp avocado oil

• 6 large pasture eggs

• 1/2 cup organic whole milk

• 1/4-1/2 cup organic goat cheese

• 4-6 organic asparagus spears, chopped into small pieces

• 1 cup frozen organic broccoli

• 3 pieces of natural deli ham, torn into chunks

• Salt and pepper to taste

INSTRUCTIONS

Prep Time: 2-3 min Cook Time: 1 hour

Pre-heat oven to 400F.

In a bowl, toss hash browns with a generous amount of salt and 1 tbsp avocado oil (olive oil works too).

Add the hash mixture into a pie pan, spread and press mixture so that the bottom of the pan is covered and comes slightly up the sides.

Bake for 30 min or until slightly browned.

While hash cooks mix up the eggs with salt, pepper and milk. Chop veggies and ham.

Once hash is done add the egg mixture to the pie pan, sprinkle in asparagus, broccoli, cheese and ham.

Bake for 30 min or until edges are slightly browned. Remove from heat and serve!

Mishi tips:

This recipe is extremely customizable by swapping out the milk for coconut or almond, exchange ham for bacon or sausage (or go meatless) and use whatever veggies you love most.

The left overs are perfect for a quick grab and go breakfast or even broken up for breakfast tacos.