I love the weekends that my husband & I actually have off together. We have so few weekends together as a family that on those rare weekends, we try to squeeze in as much as we can. One of the best things about our family days is all being able to eat together. This weekend was one of those such weekends. I usually eat breakfast on the run. It is not often that I have a breakfast that doesn’t come in muffin form or come from a box. On this morning’s menu, a breakfast pie made with hash browns, eggs, cheese & veggies.
3 cups of frozen hashbrowns
1 can regular or low fat cream of mushroom soup
6 eggs (or you can substitute 12 egg whites or 1 1/2 of egg substitute)
1 cup of chopped frozen broccoli
1/2 cup of your choice of meat- cooked bacon, ham or sausage. (I used veggie burger crumble)
1/2 cup of shredded cheddar
1 tbsp grated parmesan
1/2 tsp garlic salt
1/4 tsp pepper
Preheat oven to 350. In a medium sized bowl mix the hash browns, can of mushroom soup & 1/8 tsp of pepper. Mix well & spread on the bottom of a 9″ round baking dish. Bake for 20-30 minutes.
In a separate bowl beat eggs. Add parmesan cheese, garlic salt & 1/8 tsp of pepper & mix well. Stir in the broccoli and the meat. Add the egg mixture to the top of the pre-baked hash brown. Bake for another 40 minutes. Turn oven to broil & cook for an additional 2 minutes. Turn off the oven & sprinkle cheddar over the top. Let cheese melt & remove from the oven & let cool before serving.
My husband enjoyed this so much that he ate it for breakfast & again at dinner time.