This is a super simple recipe that you can customize to your own liking!

1 bag compliant hashbrowns

ghee or olive oil

8 eggs

10 pieces nitrate free, sugar free bacon

1/4 c. each of chopped green, red and yellow bell peppers, baby bella mushrooms

1/2 c. chopped onion

frozen kale or spinach

1/2 t onion powder

1/2 t garlic powder

s & p

Preheat to 450F

Squeeze out as much water from your hashbrowns as you can. Mix half of them with a few tablespoons of ghee or olive oil, salt, and pepper. Line an 8×8 glass baking dish with them to create a crust. Bake for 25 minutes or until browned and crispy.

While the crust is in the oven, cook your bacon until crispy, then use a few spoonfuls of the oil to cook your peppers, onions, mushrooms down.

Once the crust is done, create layers of your fillings on top of the crust. I did bacon, frozen kale, more hashbrowns, peppers, onions, mushrooms, bacon.

In a bowl, whisk together your eggs with garlic powder, onion powder, salt and pepper. Pour the egg mixture over top of all the fillings.

Bake at 450F for around 20 minutes.