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Ingredients (Measurement Conversion Calculator) 1 cup shredded Mozzarella Cheese, divided
1/2 teaspoon dried Thyme
4 Eggs
1/4 teaspoon Pepper
1 (8 ounce) can Mushrooms, drained
2 cups frozen hash brown Potatoes, thawed
2 cups frozen Broccoli Florets
1/4 cup Milk
1/2 teaspoon Onion Powder
Directions
Preheat oven to 375?F. Lightly press hash brown potatoes into greased 9-inch pie plate to form crust. Sprinkle with 1/2 cup of the cheese; top with mushrooms and broccoli. Beat eggs, milk, thyme, onion powder and pepper with wire whisk until well blended. Pour over broccoli. Sprinkle with remaining 1/2 cup cheese. Bake 35 minute or until center is set and top is golden brown. Creative Leftovers:-This is great reheated the next day. Microwave each slice on High 1 to 2 minute or until heated through. Serve for lunch with a side salad.
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Served as breakfast. Non-vegetarian dish. Speciality: Occasion - Brunch. It is Gluten-free, Low Sodium, Low Calorie and Reduced Carbs diet.
Cooking time: 50 minutes
Serves: 6-8
Preparation time: 15 minutes
Time to make: < 60 min
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