This recipe is for when you need to feed the whole family, and don’t have much time to get that done. I has a combination of eggs, vegetables, and potatoes to please most diets. You can change out the vegetables based on whatever you have in the fridge that morning to make a yummy Saturday breakfast!

Ingredients:

1 cup frozen has browns of choice (I used frozen tator rounds from my local HEB)

6 eggs

1 cup spinach, cooked and chopped

1 cup asparagus, blanched and chopped

1/2 cup bacon or sausage, chopped (optional if vegetarian)

1/4 cup parsley, chopped

Salt and pepper to taste

Instructions:

Preheat oven to 425°F.

On a baking sheet, toast hash browns for 15 to 20 minutes until crispy.

While the hash browns are in the oven, scramble eggs in a large bowl and add spinach, asparagus, bacon, parsley, and salt/pepper.

When the hash browns are done, remove from oven.

Pour egg mixture into a deep 9in pie plate and top with the hash browns.

Bake for 10 to 15 minutes, or until the eggs are set.

Remove from oven, cool for a few minutes and sprinkle with salt, pepper, and more parsley.

Cut into 4ths and enjoy!

4 servings | Cook time: 30 minutes | Total Time: 45 minutes