This is a great brunch recipe and it is gluten & dairy free. It is light and savory and goes perfect with some homemade scones (Try these Lavender-Lemon scones!). The vegetables are customizable but the mixture I used below turned out great. My favorite part is the crisp hashbrown crust. There’s no added butter or fat to this dish. The almond milk helps create a creamier egg mixture without the extra calories. Swap out regular milk and cheese if you aren’t on a dairy-free diet.
1 large potato, peeled and grated
½ tsp thyme
½ tsp sea salt
1 tsp parsley
6 large eggs
1/3 cup almond milk
¼ cup shredded dairy free cheese
¼ cup finely chopped red bell pepper
¼ cup finely chopped mushrooms
1 cup mixed greens (I used baby chard, baby kale and spinach)
1tsp olive oil
1 tsp sea salt
1 tsp black pepper
½ tsp roasted garlic
In a 9×9 greased baking dish, mix together potato, thyme, sea salt and parsley. Spread into a thin layer over bottom of dish.
In a large skillet, sauté pepper, mushrooms, greens, sea salt, black pepper and garlic for about 10 minutes or until veggies are tender.
In a mixing bowl, whisk together eggs, milk and cheese. Add cooked vegetables to the egg mixture and pour over potatoes in baking dish.
Bake at 350°F for about 30-40 minutes or until casserole starts to brown and is cooked through in the middle. Serve with some homemade ketchup, salsa or fruit.