Hash Brown Casserole is a mainstay in the American Midwest; it's known for being delicious, but also unhealthy! It gets a total revamp and healthy makeover in this new and improved recipe. Elizabeth's version is gluten-free, dairy-free, and big on flavor. This crowd pleaser makes an excellent breakfast or brunch, and keep in the refrigerator all week for a simple yet hearty meal any time of day.

Serves: 8-12 servings

Why It's Good For You:

This protein-packed casserole will not only please the crowd, but it will keep you full and your belly happy. The gluten-free, dairy-free nature of this dish helps keep your gut health in tip-top shape while still providing the satiating feelings of comfort food. Whole eggs are rich in choline, which contributes to brain and memory development, yet about 90% of Americans do not get enough of it. Eggs are also an excellent source of vitamin D, vitamin B12, phosphorus, and riboflavin. The garlic, onion, and pepper provide even more antioxidants as well as fiber. This dish is inexpensive, absolutely delicious, and will convert even the most skeptical of people to lean towards healthier options.

Ingredients

(use organic where possible)

VEGGIES

• 2 tbsp extra virgin olive oil (optional substitute: ghee)
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, grated or pressed
• ½ tsp sea salt
• Freshly ground black pepper

CASSEROLE

• 1 16-ounce package organic hashbrowns
• 10 eggs, preferably organic
• ⅓ cup unsweetened almond milk, or nondairy milk of choice
• ½ tsp sea salt
• Freshly ground black pepper

For optional garnish and serving:

• Chives, avocado, and fermented salsa

Directions

1. Sautée the onion, red bell pepper, and garlic.
2. In a 9 x 13 inch pan, sprayed with grapeseed oil or another healthy cooking spray, spread the entire package of hash browns in the bottom of the pan.
3. Layer in the sautéed veggies.
4. In a separate bowl, combine the eggs, unsweetened almond milk, salt, and pepper.
5. Whisk together, then pour over the hash browns and veggies.
6. Cover and let sit overnight in the refrigerator.
7. The next morning, preheat the oven 350°F (170°C).
8. Pull the casserole dish out of the fridge to come to room temperature while the oven preheats.
9. Bake for 45-50 minutes until the eggs are set and the top is crisp.
10. Garnish with chopped chives and serve with sliced avocado and fermented salsa (or salsa of your choice).