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Try this simple potato crusted egg bake. Packed full of greens and vegetables. It’s the perfect weekly breakfast or lunch!
Additional Information
INGREDIENTS
1 bag of frozen hashbrowns
2 Tbsp butter or oil
1 sliced zucchini
1/2 cup green onions
1 tbsp oil
2 cups spinach or kale
2 tbsp fresh dill
8 eggs
1 tbsp Dijon Mustard
1 tsp Nutmeg TT
1 cup Feta Crumbles
INSTRUCTIONS
Preheat oven to 400
Melt 2 tbsp oil in pan.
Saute zucchini, greens and green onions in oil
Beat 8 eggs in large bowl.
Add vegetables and the remaining ingredients.
Mix well
Spray 11 x 9 shallow baking pan. Place hashbrowns on the bottom evenly.
Pour in egg mixture
Bake 20-25 min at 400
Remove and enjoy
1 bag of frozen hashbrowns
2 Tbsp butter or oil
1 sliced zucchini
1/2 cup green onions
1 tbsp oil
2 cups spinach or kale
2 tbsp fresh dill
8 eggs
1 tbsp Dijon Mustard
1 tsp Nutmeg TT
1 cup Feta Crumbles
INSTRUCTIONS
Preheat oven to 400
Melt 2 tbsp oil in pan.
Saute zucchini, greens and green onions in oil
Beat 8 eggs in large bowl.
Add vegetables and the remaining ingredients.
Mix well
Spray 11 x 9 shallow baking pan. Place hashbrowns on the bottom evenly.
Pour in egg mixture
Bake 20-25 min at 400
Remove and enjoy
Program Details

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About Jess Toliver

Jess Toliver
Hello; my name is Jess, and I am a holistic chef and Integrative Nutrition and Wellness Coach. I am a huge foodie, and believe that food can be healthy and taste great.
As a Holistic Chef, I see the whole experience; mind, body and soul. Food is a source of...
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