Ingredients
1 cup of Broccoli Florets (cut small)
2 cups of spinach (fresh)
1 onion (small, diced)
1 Red or Green pepper (diced)
2 tbs Garlic (chopped)
¼ cup shredded cheese
½ cup sour cream or crème fresh
4 slices of bacon (or other breakfast meat)
6 Eggs
3 cups of frozen hashbrown potatoes (thawed and squeezed dry)
2 tbs butter
1 tbs Johny’s Garlic Bread Seasoning
Directions:
For the crust….
Spray a pie pan or quiche pan with vegetable spray and hashbrowns into it. melt 2 tbs butter and mix in garlic bread seasoning. Pour over hashbrowns, mixing well. Press the hashbrowns into the pie pan and up the sides to make a crust. Bake at 400 for 10 to 15 mins until slightly dry and set.
For the filling…
Sprinkle cheese over bottom of crust
Reduce heat on oven to 350F
Using a sauté pan, on medium high heat, cook onion, bacon, spinach, broccoli, red pepper and garlic until onions are translucent, bacon is crisp and spinach is cooked down. Season with salt and pepper to taste. Place into the pie pan on top of the cheese and spread it about so it’s evenly distributed.
In a separate bowl, place eggs and add sour cream or crème fresh. Whisk eggs and sour cream together until well incorporated, then pour over into the pie pan covering the veggies and cheese
Place in oven for approx.. 40 min until eggs are set and do not jiggle.
If hashbrown crust looks to be getting too dark, place a sheet of foil loosely over the top to prevent the excessive browning
Serve hot, at room temp or even chilled.