Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]
3 cups shredded hash brown-style potatoes, thawed
1 cup cheddar cheese, divided
8 eggs, divided
3 pieces bacon, cooked and crumbled
1 small tomato, diced
1/2 an avocado, diced
- Squeeze excess moisture from the hash browns. (I like to wrap them in a clean dish towel and wring out the extra water.) Then mix with 3/4 cup cheese and 2 of the eggs which have been lightly beaten.
- Press the mixture into a lightly greased 9-inch pie plate and bake at 425 degrees for 15-20 minutes or until the edges are crispy and golden brown.
- Meanwhile, scramble the remaining 6 eggs on your stove top. Place the cooked eggs in the hot crust and sprinkle with the bacon, tomato and avocado.
- Top with the remaining 1/4 cup Cheddar cheese (or 1/2 cup if you like it cheesier) and broil for about two minutes, watching closely, or until cheese is melted.
A hash brown potato crust is an easy and delicious alternative to a traditional crust and a perfect gluten-free option as well. You can even bake it in advance and rewarm in the oven.