Loaded Breakfast Casserole with Hash Brown Crust

Ingredients

• 2 med/large russet põtatões peeled and shredded
• 1 Tbsp avõcadõ õil õr õlive õil
• Sea salt and pepper fõr põtatões
• 8 slices nitrate free bacõn sugar free fõr Whõle30
• 2 Tbsp bacõn fat reserved, õr õther cõõking fat
• 1 small yellõw õniõn chõpped
• 3 clõves garlic minced
• 1 large red bell pepper chõpped
• 1 1/2 cups mushrõõms chõpped
• 5 õz bag fresh baby spinach
• Sea salt and pepper tõ taste
• 10 large eggs
• 1/3 cup cõcõnut milk full fat
• 3 Tbsp nutritiõnal yeast fõr flavõr*
• 1/2 tsp sea salt fine grain
• 1/4 tsp black pepper
• 1 tsp garlic põwder
• 1 tsp õniõn põwder

Instructiõns

1. Preheat yõur õven tõ 450 degrees. Squeeze excess water õut õf the shredded põtatões and place them in a bõwl. Tõss with the õil and sprinkle with salt and pepper.
2. Transfer tõ the bõttõm õf a 9 x 13 casserõle dish, pressing dõwn firmly. Bake in the preheated õven fõr 25 mins õr until crisp and brõwning.
3. Meanwhile, heat a large skillet õver medium high heat tõ cõõk the bacõn. Cõõk until crisp, then drain õn paper tõwels.
4. Reserve 2 Tbsp bacõn fat and heat õver medium. Add the õniõns and cõõk until translucent. Add the peppers, mushrõõms and garlic and sauté until sõft - abõut 2-3 mins. Add the spinach in batches tõ wilt, then sprinkle with salt and pepper tõ taste and remõve frõm heat. Crumble the bacõn and add tõ the veggie mixture.
5. In a large bõwl, whisk tõgether the eggs, cõcõnut milk, nutritiõnal yeast (õr parmesan), salt, pepper, garlic and õniõn põwder until smõõth.
6. Lõwer the õven temperature tõ 400 degrees. Tõp the baked crust with the veggie/bacõn mixture, then põur the egg mixture all õver evenly.
7. Bake in the preheated õven fõr 22-25 mins õr until the center is set and the casserõle puffs up. Dõ nõt bake sõ lõng that the tõp turns brõwn - it shõuld be yellõw with light brõwn arõund the edges.
8. Cut casserõle intõ 9-12 squares õr as desired and serve right away, õr refrigerate tõ reheat later õn. Enjõy!

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