Vegetable Breakfast Casserole with Hashbrown Crust

This simple and delicious make ahead breakfast is full of veggies and perfect for your Paleo, Gluten Free and Whole30 eating plans.

Prep Time10

Cook Time1 20

Total Time1 30

Servings: servings

Calories: 351kcal

Preheat your oven to 350°F (176°C).
Dice the onion and tomatoes. Wash the potatoes, then use a box grater to shred the potatoes into hash browns.
Set the hashbrowns in a bowl.

Warm the ghee until it's liquified by adding the ghee to a small bowl, then microwaving it for about 10 seconds at a time until melted.
Pour the ghee into the hash browns and stir. Pour the mixture into the baking dish.
Press the hash browns evenly into the baking dish, about 1/2 inch deep across the bottom and on the sides.
Place the baking dish in the oven for about 45-50 minutes or until the hashbrowns are browning and crispy.
Sprinkle lightly with 1/4 tsp salt. Leave the oven on while you prepare the filling.

Lay the spinach, onions, and tomatoes on top of the crispy hashbrowns.
Whisk the eggs with the coconut milk, the rest of the salt, and pepper. Pour the mixture into the baking dish and gently stir just the egg mixture and vegetables.
Sprinkle with nutritional yeast and give another gentle stir.
Return the baking dish the oven for 30 minutes, or until the eggs are cooked through.
Keep a close eye on them near the end of cook time.
Remove from the oven, slice, and serve!

To store leftovers: Allow the leftovers to cool completely, then transfer to an airtight container. Cover and store in the refrigerator for 3-4 days, per FDA.
When you whisk in the coconut milk, don't worry if it's a little clumpy. Coconut milk is solid at room temp or cooler, so unless you warm it gently first, it'll probably be clumpy. Don't sweat it!
You can definitely substitute frozen hash browns! It'll save you a little time and dirty dishes. Just allow them to defrost before cooking.