Jam-Packed Breakfast Casserole with Veggies, Hash Browns and Turkey Bacon (Gluten Free, Grain Free)
or 1 bag frozen peppers
cooked and torn into bite-size pieces
I used almond
Salt and pepper to taste
I love this
Himalayan pink salt
Preheat oven to 375F
Rinse shredded potatoes. You want to rinse until they are no longer pink, and until the water runs clear. This helps to get rid of the excess starch. Let dry.
Generously spray a 10 x 15 pan with non-stick spray. Put dried hash browns in the bottom, spread out evenly. Sprinkle with salt and pepper, and add half of the cheese on top.
Saute onion and peppers on stove over medium heat, until softened.
Mix spinach, onion, peppers, torn up turkey bacon, eggs and milk together. Pour over hash browns in the dish.
Top with remaining cheddar cheese.
Bake 40-45 minutes, or until eggs have reached an internal temperature of 160F.
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